Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or a mixture of toor dal and mung dal. It can contain tamarind, and it always includes a lot of vegetables. However, there are no powdered spices used. Instead it is seasoned with a few selected spices which often include fenugreek. This recipe, however, is unusual in that it contains neither fenugreek nor tamarind.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor dal based vegetable dishes. (Occasionally green gram dal – mung dal – is used in place of toor dal, or a mixture of the two dals is used.)
This same recipe can be made with green leaves – amaranth leaves, any greens, fenugreek leaves, radish tops, etc. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
Similar recipes include Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, browse all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Ridged Gourd Masiyal | Peerkankai Masiyal”
If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.
The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.
Similar dishes include Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.
Browse our Chinese dishes and our Asian recipes. Our Spinach dishes are here. Or browse our Early Spring recipes.
Continue reading “Chinese Style Greens with Garlic and Sesame”
I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.
This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.
Why not try other Bittman Salads? Try Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.
All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.
Continue reading “Green Salad with Raspberries, Walnuts and Blue Cheese”
Escarole, that slightly bitter green beloved of Italians, Barley Malt, a sweetener with a dark, grounded flavour and Ragi or millet flour all come together for a delicious meal.
Now I find the simplest and best way to use escarole is in salads, sliced into small but not too small pieces, and then laden with some cooked lentils, left over chickpea salad, cumquat pickles, halved tiny tomatoes, home-made mung bean sprouts, finely chopped herbs and lots of parmesan. (Use almost anything that you have ready in the fridge.)
Escarole LOVES parmesan so feel free to add grated or shaved parmesan.
Browse our Salad Dressing recipes here and here, and our Salad recipes here and here. Our yoghurt recipes are here and here. Or be inspired by our Summer recipes here and here.
Continue reading “Escarole Salads with Millet and Chickpea Flour Pancake-Style Flatbread”