Spinach, Potato and Feta Pie

Over the years of my blogging (since 1995), there have been a number of recipes that have been stolen dozens if not hundreds of times. My Dal Makhani was the most used by others, and surprisingly, this recipe for Potato, Spinach and Feta Pie too. You can still find exact reproductions if you look, and in some places small alterations have been made.

This is the original version of the recipe – well, almost. Over the years I have added turmeric to the mixture. The original recipe appeared on my first blog, called Food Matters, no longer in existence, in 1998, so it truly is a retro recipe. The pie is still as terrific today as it was then.

Similar recipes include Grape Leaf Rice Pie, Tomato Tarte Tatin, and Cheese and Eggplant Torte. Meanwhile have a look at the collection of Feta recipes we put together for you.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Browse all of our Pies and all of our Spinach and Potato recipes. Or explore our Early Autumn dishes.

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Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce

It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.

The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.

Similar recipes include Kerala Aviyal, Pulissery, and Pineapple Pulissery.

Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Vegetable Cutlets

I simply cannot keep away from Indian snacks.

I’ve been feeding my love of these snacks by slowly reading Rukmini Srinivas’ book Tiffin, and cooking my way through the recipes. Both activities, reading and cooking, are mouth-watering. The cutlets are packed with goodness (even though they are deep fried – ssshhhhhh). They are addictively crisp on the outside and soft and textured within.

Vegetable Cutlets are very popular snacks. They are often crumb-coated and always fried or deep fried for that great crisp texture. Cutlets are best served hot with chutney or sauce.

This recipe is the one that her Appa used to make, grinding the vegetables in an old meat grinder. When my father passed away, my brother inherited his old grinder – now I wish I had kept this ancient machine. The food processor does not quite match up to the quality produced by these (but I am nostalgic with memories. Of course the food processor will work, and does a surprisingly good job.)

You MUST have these with strong coffee and the Orange-Green Chilli Relish that I published a couple of days ago. It has a refreshing burst of citrus and is a sweet-spicy sauce. You could also serve the cutlets with a green chutney, hummus, any salsa, any tomato sauce, any yoghurt dip or sauce, or any of these other dips or sauces. Also this tart cumquat jam is particularly good with them as does this Green Tomato Fry Chutney.

It’s interesting how the Indian cuisine has adopted the words cutlet and chop for vegetable based dishes – not doubt (I assume), replicating the non-veg versions of their English invaders.

Similar recipes include Masala Vadai, Falafel, the Huge Vine Leaf Pakora, and Broad Bean Vada.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Rösti with Goat’s Cheese and Chives | Potato Rosti

Thanks to the Swiss for beautiful, versatile, easy rösti. Beautiful. I don’t claim this as a traditional Rosti – my Swiss friend rolled his eyes in horror. However, I do claim that it is delicious.

I make small rösti, rather rustically – ragged and straw-like around the edges – but that is my nature. Using raw potatoes for the rösti is easy, though I hear that is typical only in the Zurich area – the rest of the country insists upon parboiling them first.

This can be used as part of a main meal, or as an any-time snack.

Similar recipes include Potato Bhaji, Deep Fried Potato Strings, and Cumin and Pepper Potato Wedges.

Browse all of our Potato recipes and all of our Snacks. Or explore our Late Summer dishes.

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Simple Indian Potato Crush | Potato Podimas

One way that villagers all over India cook potatoes is to mix with a mash of green chilli, onions and salt. It is that simple, but so delicious. It doesn’t really need a recipe, but where would you be if the post ended here?

Podimas means mash in Tamil. It is a traditional type of poriyal and is good when served with Sambar or other Kuzhambu or Rasam Varieties. Many people love it with rice varieties too, or simply with naan or roti.

The flavour of the green chilli and onion are infused into the potatoes by grinding them coarsely with salt with a mortar and pestle (don’t use a spice grinder or processor, you need a pounding not a grinding action to do this successfully.

Similar recipes include Carrot Poriyal, Indian Mashed Potatoes, Saag Aloo, and Garlicky Potato Mash.

Browse all of our Mashed Potato recipes and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

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Turnip and Swede Gratin

We’ve had a little focus on Swedes and Turnips last Winter, as we realised that we were not appreciating these underrated vegetables enough. It is Spring as I write, but swedes, turnips and parsnips are still in the green grocers, and the weather is cold. So we decided to add a gratin to our list of recipes for these Wintery roots.

Similar recipes include Turnips in Coconut Milk, Vegetables with Indian FlavoursPotatoes and Cumin Gratin, Sweet Potato Gratin, and Gratineed Tomatoes.

Browse all of our Swede recipes and all of our Turnip dishes. Our Gratins are here.  Or explore our Mid Spring recipes.

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Potato Bhaji

I love the book Tiffin by Srinivas. It is a terrific read with lots of lovely food-related stories. The recipes are full flavoured and perfectly balanced. It is a book I highly recommend. I have cooked a few dishes from the book and all are exceptional.

Today’s recipe is Potato Bhaaji, a warm spicy potato dish. It can be served as a snack, entree (starter) or side dish. It is perfect with dosai.

Similar recipes include Potato Poha, Green Tomato Bhaji, and Okra Bhaji.

Browse all of our Bhaji recipes and all of our Potato dishes. You can browse all of our Indian dishes. Our Indian Essentials are here. Or explore our Late Spring collection of recipes.

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Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu

This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.

It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.

But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!

Similar dishes include Drumstick and Fenugreek Kuzhambu, Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.

Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

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

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South Indian Vegetable Soup

Another lovely South Indian soup from the Cook and See series of books. Vol 4 of these books is by Priya Ramkumar, Meenakshi Ammal’s granddaughter. It is simpler than the other volumes, introducing recipes of the early 2000’s  rather than the traditional fare of the 1950’s. I love the soups, as simple and easy as they are. Today’s is Vegetable Soup – vegetables are cooked till tender then coarsely mashed before being served with some cream swirled through.

Indian soups are usually served like a drink rather than a thick soup and they are consumed when it’s cold as a warming drink to warm the hands as well as the body. They tend to be packed with vegetables to give you a hearty health boost when the cold weather hits.

Similar recipes include South Indian Palak Soup, Minty Cucumber Yoghurt SoupIndo-Chinese Sweetcorn SoupIndian Potato and Tomato Soup, South Indian Carrot Soup, and South Indian Green Peas Soup.

Browse all of our Indian Soups and all Soup recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Poha with Crispy Potatoes | Batata Poha

Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.

Are you looking for similar dishes? Try Sweetcorn ChaatKanda Poha and Lemon Poha.

You can browse all of our Poha recipes and all of our Indian dishes. Our Indian Essentials are here. Or browse our Early Winter collection of recipes.

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