Braised Broad Beans, Peas and Lettuce with Parmesan Rice

A couple of years ago we made a lovely French dish with our home grown broad beans – they are briefly simmered in stock and wine with peas and lettuce. It is such a gorgeously gentle, green and fresh dish.

Ottolenghi, in his book Plenty More, has a similar recipe, sans the wine, and where the ingredients are cooked for substantially longer than our dish. He serves it with gorgeous, buttery, parmesan rice, a delicious accompaniment.

I feel that the cooking times in Ottolenghi’s recipe are far too long, and have reduced them accordingly. I have also added a little verjuice to the dish, as I miss the tang of the wine in the French recipe. But the play of the vegetables against the buttery parmesan rice is quite amazing. Usually I recommend reducing the quantities of Ottolenghi’s recipes, they are always ample, but this one makes enough for 4 people – however, if you think you might want seconds (and you will), make a larger quantity.

It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include French Braised Lettuce, Broad Beans and Peas, Leeks and Carrots a la Grecque, and Green Beans Braised in Tomatoes and Olive Oil.

Browse all of our Broad Bean recipes and all of our Pea dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Vegetable Pulao from the Beaches of Goa

Ah, the beaches of Goa. How they stretch on and on for miles and miles. Once pristine in the days when I began to visit Goa, now the popular beaches are littered with refuse at high tide. It is not a pretty sight, but thankfully the government is working to return them to their former glories.

Yet, Goa remains beautiful and worth visiting for a slow and relaxing holiday. On one of my visits, staying with some friends who run a small B&B and lovely restaurant, Mario made this pulao for a Sunday Lunch. It remains a favourite and always, always, brings those beaches back to me. I remember being woken every morning, not by the sounds of the waves, but by the sounds of the kitchen hands beginning their preparations for the day. The happy sounds of their chopping and laughter would filter through to our bedroom and we would always wake to amazing aromas and great food.

This recipe begins cooking the rice on the stove top and finishes it in the oven, similar to the Obla Chaval method.

Are you after other recipes from Goa? Try Goan Rechad Masala, Ladyfingers Recheio, and Sweet Surnoli Dosa.

Are you after other Pulao dishes? Try  a Sago Pilaf, Green Pea Pulao and Cauliflower Pilaf.

Try some mixed Rice dishes too. Try Masala Lemon or Lime Rice, Tamarind Rice (Puliyodharai Saadham), and Urad Dal Garlic Rice.

You can browse all of our dishes from Goa, and all of our Pilaf/Pulao recipes. You might also like all of our Rice recipes too.  Or browse all of our Indian recipes. Alternatively, take some time to explore our easy Late Autumn dishes.

This is one of our Retro Recipes, vegetarian recipes from our first blog from 1995 – 2006.. Feel free to browse other recipes from our Retro Recipes series.

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Poritha Kootu with Simple Spices

Here is another Poritha Kootu – Mung Dal with vegetables – for a quick and delicious meal. This version is not spicy, very little spice is added, just chillies and cumin with coconut. It celebrates the taste and textures of the dal and the vegetables.

Sometimes Poritha Kootu is called a Lentil Vegetable Stew. It is a reasonable description, as it is thicker than Poritha Kuzhambu, and contains multiple vegetables rather than just one.

Are you after other Kootu recipes? Try Poritha Kuzhambu with Tamarind, Poritha Kootu without Tamarind, and Poritha Kootu with Sambar Spices.

Or perhaps you prefer Mung Dal recipes. We recommend Amaranth Leaves Masiyal, Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

You can find all of our Kootu recipes here, all of the Sambar and Kuzhambu recipes here, and all of our Mung recipes here. Our Indian Dishes are all here. Or simply explore our Early Autumn dishes.

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Poritha Kootu

We have been posting some Poritha Kootu recipes recently and (at least for a while) this is our last recipe for a Poritha Kootu that does not include tamarind. In the future we will post a few recipes that do contain tamarind, but for now our focus has been with those that don’t, as it is the most common way to make this dish.

This version uses toor dal for a change. Our previous recipes have used mung dal, but Meenakshi Ammal recommends toor dal for this one as it is a better fit for the flavours used.

Are you after other Kootu recipes? Try Poritha Kootu with Simple Spices, Poritha Kootu without Tamarind, Poritha Kootu with Simple Spices and Poritha Kootu with Sambar Spices.

Are you after Sambar and Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy). Try these Sambar recipes: Classic Seasoned Sambar Version 1, Version 2, Version 3 and Version 4. You can also try a Buttermilk/Yoghurt Sambar.

Browse all of our Kootu recipes, all of the Sambar and Kuzhambu recipes, and all of our Toor Dal recipes. Our Indian Dishes are all here and our Indian Essentials are here. Or simply explore our Early Autumn dishes.

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Peas with Purslane (or Sorrel) and Mustard

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. It is a Pea dish today.

There is an ode to peas (especially frozen peas) in the Guardian as it introduces this dish from Ottolenghi’s Plenty More. It goes something like this (with minor alterations):

“Is there a safer bet in the kitchen than that there will be a bag of peas in the freezer? Peas are unlikely to surprise or shock in any way, but they are delightfully reassuring. They will somehow always be there, and always taste as they have and should.

Sure, freshly podded peas have about them a certain romance  – they have, for example, that beautiful texture when thrown raw into a crunchy spring salad. But who has access to fresh peas that haven’t been sitting for far too long on the green grocer’s shelves? No wonder, frozen peas sit comfortably in almost all home freezers.

Peas are incredibly relaxed about whom they sit next to at dinner. Salty and tangy feta or parmesan, creamy yoghurt, nutty potatoes, sweet fresh mint, peppery watercress or bitter leaves: sweet peas will always bring out the best in their companion. Needing little more than a minute’s blanching to cook, followed by a brief drenching in cold water, peas are low-maintenance and offer instant gratification. They are hugely versatile in use, as good at being mashed, pureed, lightly stewed or blitzed as they are left whole and mixed through a salad or pasta, stirred through a risotto, or gently stuffed inside artichoke hearts ready for braising.”

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French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque

Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.

It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.

Similar recipes include Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Mustardy Peas with Purslane, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.

A la Grecque dishes you might lie to try include Green Beans in Tomato and Olive Oil, Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.

You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.

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Poritha Koottu with Sambar Powder

Kootu (Koottu) is a type of Kuzhambu, and contains a combination of vegetable combined with Mung Dal and freshly ground mild spices. Varieties of Kootu include Poritha Kootu and Kothsu (Gothsu).

Sometimes Kootu is called a Lentil Vegetable Stew. It certainly is thicker than Poritha Kuzhambu, with more vegetables. It is generally eaten with rice, without any need for an accompanying vegetable dish. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal rather than Toor Dal, has more vegetables and is much thicker than Kuzhambu.

This Kootu is slightly unusual. It uses a little Sambar Powder which is rarely used in Kootu. And although some Kootu recipes contain tamarind, this one does not.

Cumin is considered the defining spice for Kootu. Sometimes pepper is used. Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, varies that by using red chillies.

The dish is not spicy – very little spice is used. It celebrates the taste and textures of the dal and the vegetables. You will enjoy it. You can purchase your Sambar Powder at an Indian grocery, or better still, make your own.

As usual, Meenakshi Ammal’s recipe takes some unpicking as it does contradict itself. It always takes a bit of a detective work to unravel the recipes in Vol 1 of her 4 volume set of Cook and See.

Are you after similar recipes? Try Poritha KootuPoritha Kootu with Simple Spices, Drumsrick Leaves Sambar, Poritha Kootu without Tamarind, Brinjal Chidambaram Kothsu, and Pitlai.

Are you after Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy).

Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.

Or browse all of our Kootu, our Sambar and Kuzhambu recipes, and all of our Mung recipes. Our Indian Dishes are all here and our Indian Essentials here. Or simply explore our Early Autumn dishes.

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South Indian Green Peas Soup

Have you ever before seen serve hot with soy sauce as an instruction for a soup? Well, now you have. In this Green Pea Soup recipe from Tamil Nadu, South India, that is exactly the serving suggestion. South Indian soups are unspiced but flavoursome soups that are probably hang-overs from the British occupation. Somehow they have snuck into parts of the South Indian cuisine. This one has a slight Indo-Chinese influence – thickened with cornflour and topped with soy sauce.

In my experience, South Indian soups are served in small amounts. I have had them both before a main meal and after, so traditions must vary across South India.

This soup is made from peas, carrots and cauliflower, and thickened slightly with cornflour. It’s delicious, in a 1970’s sort of way. I love it.

Are you looking for other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, South Indian Baby Corn Soup, and South Indian Cauliflower Soup.

Or perhaps you are after other (more spicy) Indian soups? Try Mung Dal with Coconut, Creamy Tomato Soup with Lemongrass and Ginger, and Simple Indian Dal Soup.

Or some Pea recipes? Try Mustardy Peas with Purslane, Carrots and Green Peas with Green Coriander, Green Pea Pilaf, and Buttermilk Sambar.

You can also browse all of our South Indian Soups, and all of our Indian Soups. Or have a look at our Pea recipes.  Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Late Spring dishes.

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Bengali Vegetable Khichuri | Kitchari

Bengal has so many different types of khichuri (kitchari), its quite mind blowing. They adore their them. This one is a kitchari with the classic combo of peas, cauliflower and potato, together with an onion-spice mix. It is quite a flavoursome dish, and another addition to our 20 or so published and scheduled kitchari dishes.

You might guess that kitchari is also well loved in this house – a more nourishing and comforting dish is hard to find. The vegetables in this one add to its nutritional value as well as flavour and texture. Bengali’s make kitchari on rainy days, it is popular in the monsoon season – but don’t be held back. Make this dish at any time of the  year.

Kitchari is also very good for babies and invalids.

It is difficult to get the local Bengali rice unless you have a specialist Indian grocer near you, so use Basmati rice. You might like to begin the recipe by making your own ginger paste and Bengali Garam Masala.

Similar recipes include Buttery Steamed Kitchari, Norom Shada Khichuri, Moraiya Kitchari with Yoghurt, Barnyard Millet Kitchari, Parsi Kitchari, and Ven Pongal.

We have other Bengali recipes. Try Bengali Rice Kheer and Bhog Kitchari.

Or explore all of our Kitchari recipes and we have a number of Indian mixed rice dishes. Browse all of our Rice dishes. Our Bengali recipes are here, all of our Indian recipes here and our Indian Essentials here. Or explore our Early Autumn collection of recipes.

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Glazed 5-Spice Tofu Salad with Cucumbers and Radishes

Goodness, the beautiful salads keep on coming. Summer is made for salads – it is a season where little cooking is required. Thank goodness – all the more time to enjoy the long sunny days, the beautiful weather and of course, the beach.

We have eaten more Tofu on the past 6 months than in the past 6 years, I believe. We have the fabulous close-by S.E. Asian supermarket to blame with its endless variety of tofu, packaged and fresh. It is made into salads, dropped into broths, deep fried, and the flavoured ones eaten as-is quite often for a snack.

Today, we are using Five Spiced Tofu, although smoked tofu could be used if you can find it. Or smoke your own! In this salad, we glaze the tofu in a mixture of orange juice and honey – I have used Barley Malt too, so any sweet, syrupy, honey-like pantry item will be suitable.

Some similar recipes include: Black Pepper Tofu, Tofu and Chilli Salad and Tofu Stacks with Sesame and Spinach. And Tofu with a Peanut Sauce is pretty good too. All of our Tofu Salads are here. We also have other Tofu recipes – they are here.

Radish recipes include Braised, Glazed Radishes, and Wombok and Radish Salad with Peanut Dressing.

Have a look at our Cucumber Salads, Radish Salads, and also our Bittman Salads. Or simply spend some leisurely time browsing our Mid Summer Dishes.

Feel free to browse our other Tofu recipes too. All of our Salads are here.

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Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi

I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish.  She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.

Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.

Priti had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.

Similar recipes to this Sabzi include Aloo Bhindi Subzi, Spinach and Sweetcorn Bhurji, Cabbage Thoran, Sweet Potato Sabzi, and Sweet Potato Poriyal.

What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.

Are you looking for Carrot recipes? Try Carrot Thoran, and Carrot Rice.

You might also like our Carrot recipes, Pea recipes and Coriander recipes. Our Indian recipes are here and our Indian Essentials here. Check out our easy Late Winter recipes too.

This dish is from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.

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Indian Toasties | Stuffed Sandwiches with Potato and Peas

Sandwiches are serious business in India as snacks and street foods.

You have to love a country that is serious about its sandwiches. Italy with its open sandwich type bruschettas, laden with seasonal ingredients. France with their bountiful baguettes, and India with its spicy mixtures stuffed between layers of bread and often coated with chickpea batter before pan toasting or frying. India has a commitment to sandwiches as serious snacks and street food.

Browse the Toastie recipes here. Are you after snack recipes? Try here and here. Or browse our Indian recipes here and here. Explore our easy Autumn recipes here and here.

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Savoury Rice and Green Pea Pilaf | Masala Hari Matar Pulao | Punjabi

An eye-catching and mouth-watering dish.

Green Pea Pilaf is a great 1-pot meal or the basis of a larger meal, and, of course, it is delicious. It is great lunch food and also good comfort food for sensitive times, you know what I mean. Eye-catching, it is perfect for a buffet, or a light dinner.

Rich in texture and flavour, this dish is common in Punjabi homes and has lots of variations. The recipe comes from Yamuta Devi, just one of her many dishes that always turn out perfectly. As usual, the combination of ingredients is so well balanced. She is the master of subtlety.

Are you after other Pulao dishes? Try Rice and Cauliflower Pilaf, Spicy Eggplant Rice, and Sago Pulao. And don’t forget the wealth of South Indian Mixed Rice dishes.

What about other Pea dishes? Try Carrots and Green Peas with Green Coriander, Stuffed Toasties with Potatoes and Peas, and Tawa Peas.

Want more? Please browse all of our rice dishes here, and all of our pilaf dishes. Or try all of our Pea Recipes here. There is also a range of Punjabi dishes for you to explore. Or simply take some time to check out our easy Early Winter dishes.

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Tawa Peas | Pan Fried Peas, Broad Beans or Edamame | Street Food

Quickly pan fried with salt and chilli, these are delicious snacks.

A great snack, quickly prepared, is pan fried edamame. You can use peas as well. I like to do this with shelled peas and beans, but you can also make this with peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking. This can even be made with broad beans.

Are you perhaps after Broad Bean recipes? Try Pan Fried Broad Beans with Tomatoes and Thyme, and Pan Fried Broad Beans with Lime, Chilli and Salt.

Also try these beauties: Mung Sprout, Edamame and Radish Salad, Fava Bean Puree with Dill, Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.

Browse our Pea recipes here and here, and all of our Snacks here and here.  Be inspired by our Spring recipes here and here.

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