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 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.
Continue reading “Poritha Kootu with Simple Spices”
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.
Continue reading “Poritha Kootu”
Today, although it is Mid Summer, it is cooler and wet. It seems right to make soup, although Pumpkin Soup is usually reserved for Winter. This is a South Indian Soup, and the lightness of it suits our Summery wet weather.
Although the South Indian soups are not well known or recognised, I have a love of them which started when they were served each day for 2 weeks in Coimbatore in Tamil Nadu. Home made and delicious, it was instant love. Luckily the Cook and See series of books has a chapter on Indian Soups in Part 4 by Priya Ramkumar.
This soup is a little thinner than what you might expect from a European Pumpkin Soup, but has a creamy texture because the milk is condensed slightly by simmering for 10 mins. It is peppery indeed, but not as peppery as you might think from the amount in the soup. It also has a little sweetness from the pumpkin and from condensing the milk – that sweetens it a little. I love the soup garnished with coriander leaves.
You might like to have a look at other Indian soups. We have South Indian Cauliflower Soup, South Indian Beetroot Soup, and Tomato and Potato Soup. There is also a wonderful Indian Vegetable Stock to use as a base for soups or to slurp on its own. All of our Indian Soups are here.
Other similar recipes include Turnip Soup with Yoghurt and Coriander-Walnut Paste, Pumpkin Soup with Red Peppers, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Cream of Pumpkin Soup.
See other Pumpkin Soup recipes here. All of our Indian Soups are here for you to browse, and our whole range of Soups here. Other Indian dishes are here. Or take some time and explore our Mid Summer recipes.
Continue reading “Yellow Pumpkin Soup | South Indian Pumpkin Soup”
Miso is an underused ingredient. These days mostly relegated to Japanese cuisine, it was a darling of the macro-biotic movement of last century. You still find the odd recipe that uses it and the occasional blogger who is confident enough to use it often (have a look through Lucy Nourish Me’s recipes).
It was nice to find it mentioned in Nigel Slater’s Kitchen Diaries – such an English approach to food he has, that the incorporation of miso was a surprise. A minor mention indeed, but a mention nevertheless.
This is a fairly standard miso dressing, but Nigel credits Nigella with its creation. No matter the origin, it is a cracker. Use it with Roast Pumpkin, green beans that have been quickly sauteed, steamed or boiled, or Japanese noodles (as Nigel does). It can be used as a dipping sauce.
You might like to try our Miso Soup, a nourishing, comforting, beautiful dish, and our Miso Soup with Wakame. Or perhaps you might like our Roast Pumpkin Salad with Chilli Jam.
Similar recipes include Chilli Soy Sauce, and Broth and Dipping Sauce for Noodles and Tofu.
Explore our other Miso recipes here and have a look at our Salad Dressings. We have some other Dipping Sauces too. Browse our Japanese recipes and our simple, Early Summer dishes.
Continue reading “Miso Sesame Dressing – with Roast Pumpkin”
A soup for when winter goes on and on and on ….
You can never have too many pumpkin soup recipes. They abound, to be sure. But, comforting and nourishing, they are frequently on the menu at our place. Also, they are perfect dinner items from Autumn through Winter and into Spring, which means they are very versatile. We always make a large pot, and then vary the soup each meal by adding chilli or pesto, tomato paste or milk/cream and adding different herbs – basil, parsley, coriander (cilantro).
This pumpkin soup has a tang to it with the addition of sweet sherry! An old ingredient indeed, but that does not mean that it doesn’t have the occasional place in the modern kitchen.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Similar recipes include South Indian Pumpkin Soup, Cream of Roasted Swede Soup, French Cream of Pumpkin Soup, Pumpkin Soup with Red Peppers, and Pumpkin Cooked with Lashings of Butter.
You might like to browse other Pumpkin Soup recipes, and all of our Pumpkin recipes. Try other Soup recipes too. Or simply explore our easy Mid Winter recipes.
Continue reading “A Special Pumpkin Soup”
Such soft buttery butternut, perfect for late Autumn
Vegetables like potatoes and pumpkin can be slow cooked very successfully. It works best with lots of butter, and of course that adds to the flavour A LOT. In this recipe, the butter helps to produce meltingly soft Butternut Pumpkin.
We began making this dish a long time ago, and it is a recipe from our Retro Recipe series – vegetarian recipes from our first blog from 1995 – 2006. It began as a quick, no fuss way to cook pumpkin while we were doing other things in and out of the kitchen, an a great vegetable to serve for Sunday lunches and winter BBQs. It has now come into its own, and we love it at any time.
Are you after spectacular mashes? You might also want to try Garlicky Potato Mash, Broad Bean and Butter Bean Mash, and Carrot and Parsnip Mash. And try these Potato Mashes – English, French, and Indian.
Are you looking for Pumpkin recipes? Try French Cream of Pumpkin Soup, Roast Pumpkin Couscous Salad, Lasagne with Spinach, Ricotta and Pumpkin, and Roasted Pumpkin Risotto.
You might also like to check out all of our Pumpkin recipes. Or browse Slow Cooked recipes. Take some time to explore our collection of easy Mid Winter recipes.
Continue reading “Butternut Pumpkin Cooked with Lashings of Butter and Black Pepper”
A French Soup so good that your friends will request the recipe
In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.
I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Pumpkin Soups? Try these: South Indian Pumpkin Soup, Adzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup, Special Pumpkin Soup, and Pumpkin Soup with Red Peppers.
Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.
Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup”
Adzuki Beans with Sesame, Tamari and Miso – complimentary flavours for a warming soup
I must admit it. Adzuki beans have not reached the status of being a firm favourite in this household, as the sweetness of the beans can feel a little overwhelming in savoury settings. We had a couple of recipes we stuck to when cooking Adzuki. It was a pity, because we love the name Adzuki, it has such an evocative elegance about it.
That is, until recently. Via Lucy of the most excellent blog, Nourish Me, we discovered the tempering effects of cooking Adzuki with Toasted Sesame Oil, Tamari and Miso, and adding parsley and celery leaves. It makes sense, right? The more Northern Asian flavours to compliment a bean used commonly in Chinese, Korean and Japanese cooking. We also discovered how well Pumpkin goes with Adzuki.
You might like to also try South Indian Pumpkin Soup, Adzuki Sundal (briefly stirfried with coconut), Adzuki Bean and Parsley Soup, Special Pumpkin Soup, and Red Rice with Adzuki Bean Congee.
Or are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, Barley Soup with Vegetables, and Italian Farmhouse Barley and Vegetable Soup.
You might like to browse our other Adzuki recipes, all of our Barley recipes, other Pumpkin Recipes, and our Soup recipes. We hope you enjoy! Or simply spend some time exploring our Mid Autumn dishes.
Continue reading “Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley”
When Autumn takes hold and Winter is just around the corner, salads become heartier.
As the weather gets colder in the transitional months after Summer, Autumnal and Wintery colours are introduced into the kitchen. Pumpkins, polenta, couscous. Pomegranate. Quince, Pears. Apples.
This morning – it is so much cooler in the pre-dawn mornings – pumpkin is roasted until utterly caramelised. Couscous is cooked. And a salad comes together.
Similar dishes include Couscous with Pinenuts and Sultanas.
You might like to browse our Pumpkin Salad recipes, all of the Pumpkin recipes, and our Couscous recipes. Be inspired by a range of Early Winter dishes.
Continue reading “Roast Pumpkin Couscous Salad with Chilli Jam”
A great use for left over pumpkin. Or cook from scratch.
The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.
Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.
Are you looking for similar recipes? Try Pumpkin Curry, Pumpkin Soup and Pumpkin Risotto. And try these Sweet Potato dishes: Sweet Potato Subzi with Yoghurt, and Potato and Sweet Potato Spicy Curry.
Try other Subzis – Kohlrabi Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.
You might also like to explore all of our Subzi recipes, all of our Pumpkin recipes and all of our Sweet Potato dishes. Have a look at all of our Indian Vegetable Curries, and all of our Indian recipes. Or simply explore our Early Autumn dishes.
Continue reading “Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi”
This plain kuzhambu is milder than some others, but is anything but plain.
Meenakshi Ammal’s Cook and See books, has a Plain Kuzhambu (Kottu Kuzhambu) in Book 1 of her 4 book series. The Plain Kuzhambu is milder indeed, but is anything but plain. It is a gravy like dish without the toor dal, and with the addition of vegetables. I used pumpkin. Kottu, meaning plain, indicates the presence of vegetables but without cooked lentils.
This recipe is very similar to Vatral Kuzhambu, but uses fresh vegetables instead of dried ones (vathal).
You can find recipes for the other Kuzhambus here, including Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Masala Kuzhambu with Gram Flour Vadai. If you are looking for traditional Sambar Recipes, they are here – the list includes the Kuzhambu Recipes. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Plain Kuzhambu | Kottu Kuzhambu | South Indian Vegetables with Spicy Gravy”
A new BBQ brings lots of cooking.
These recipes use a BBQ with a cover, so you can grill or bake or roast. I use a Weber Q, along with its vegetable basket, a hotplate for things like onions and haloumi, and a pizza stone.
**I am not compensated for mentioning this brand of BBQ in any way.
You might like to browse our complete collection of BBQ recipes. Our favourite is Pizza on the BBQ. Or browse our Winter recipes here and here.
Continue reading “BBQ’d Pumpkins, Potatoes, Broccoli and Fennel”
A delicious Indian Curry using Daikon and Pumpkin.
An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.
You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.
Continue reading “Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry”
A classic, traditional Sambar, from Meenakshi Ammal.
A treat that you can give yourself is a wonderful South Indian Sambar, a South Indian soupy spicy dish, generally served over rice or with dosa.
This recipe is interpreted from the doyenne of South Indian cooking, S. Meenakshi Ammal. Her books, Cook and See (in four parts) are a goldmine of traditional South Indian cooking. Sometimes hard to interpret for the novice non-Indian cook, her recipes take a bit of detective work, planning, thinking, rewriting, and discussing. But if you are serious about real and traditional Indian food, these books are a treasure.
You can read more about Sambars and their characteristics here.
Are you looking for other Sambar recipes? Try Sundakkai Sambar, and Moru Sambar.
For Meenakshi Ammal’s other Sambars, try her different ways of making this dish – Method Two, Method Three and Method Four. Each is delicious!
Browse all of our Sambar and Kuzhambu dishes, and all of our Indian recipes. Or eat seasonally and explore our collection of Early Spring dishes.
Continue reading “Seasoned Sambar, Method One”
A chilli pumpkin soup that can be eaten hot, at room temperature, or frozen for another day. It is one of our great collection of Pumpkin Soups – you can check out the other ones here.
Are you looking for similar dishes? Try Special Pumpkin Soup, Pumpkin Risotto, and Ginger, Garlic Lentil Soup.
You can browse all of our Soup recipes and check out our collection of pumpkin dishes. Or explore our Mid Winter dishes.
Continue reading “Pumpkin Soup with Red Peppers”