Root Mash with Wine-Braised Shallots

There’s nothing more marvellously Wintery than orange root vegetable mash; butter is all it needs.It has been icy here in the mornings – the type of morning you wish you had a wood fire to light, one you could put your old coffee pot on top of and have it bubbling away in no time. One you could heat the soup on and dry the clothes in front of.

But the Wintery mash is all I have. Why not jazz it up with lentils and top with a warming shallot stew!

This recipe is from Ottolenghi’s Plenty More. Although we’ve cooked enough Ottolenghi to feel free to channel him when we adjust ingredients to suit our tastes, style and pantry, this recipe is pretty much the same as the one that appears in the Guardian.

Similar recipes include Easy Pumpkin and Coconut Curry, Spicy Crushed Carrots with Yoghurt, Sweet Potato Mash with Lime Salsa, Mashed Potatoes, Parsnip Mash, and Carrot and Parsnip Mash.

Browse all of our Celeriac, Carrots, Pumpkin and Sweet Potato recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book.

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Sweet Potato Fritters

Sweet potatoes are at their peak in Winter – shiny skin, large sizes, unblemished exterior, very instagramable. Baked, fried, simmered or steamed they make the most wonderful dishes. They make quick soups with potato, for example, and bake really well, especially if slathered in cream. It appears humble, this vegetable, but at its heart there lurks a star.

Ottolenghi talks about a cafe in Telaviv that won its reputation with this sweet potato fritter – also called sweet potato cake. It is a wonderful recipe, without eggs too, so it did not require the usual adaptations in this kitchen.

The ultimate comfort food- soft, a bit messy and delicious.

The recipe is from Ottolenghi’s Plenty cookbook, an early one but still treasured in our house. Along with Plenty More and Ottolenghi, it holds many memories of great feasts. 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 you can find the Guardian version of the recipe here.

Similar dishes include Pea, Za’atar and Feta Fritters, Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles, Roasted Parsnips and Sweet Potato with Caper Vinaigrette, and Sweet and Sour Pumpkin and Sweet Potato.

Browse all of our Sweet Potato recipes and all of our Fritters. Our Ottolenghi dishes from Plenty are here.  Or explore our Mid Winter recipes.

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Tamarind Suran and Arbi | Elephant Foot Yam and Taro with Chilli-Tamarind-Mustard Sauce and Crispy Curry Leaves

Fasting recipes are common in Hindu India. Fasting is often undertaken 1 day per week, and at auspicious times such as the holy periods and festivals. Fasting is a little different –  in India fasting can mean 1 or 2 small meals per day consisting of light food that adheres to numerous restrictions.

The rules about fasting vary from region to region, festival to festival, and family to family, and involves the grains, lentils, vegetables and spices that can/cannot be used.

But fasting recipes are not restricted to times of fasting – they are delicious in their own right and can be made any time!

This recipe is a fasting one based on arbi (arvi) and suran, cooked in tamarind. It does include chilli and mustard seeds which might be restricted for some. They can be left out. The vegetables cooked simply in a tamarind base are delicious too! It is a very simple recipe without onion or additional spices. It is quick and easy to make.

This is a fairly bland dish, so if not fasting serve it alongside punchy curries with layers of complex flavours.

Similar recipes include Elephant Yam Masiyal, Yam Masiyal with Fenugreek Seed, and Sweet Potato Subzi.

Explore all of our Fasting recipes, Elephant Foot Yam dishes and Arbi dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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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 Amavadai in Yoghurt, Upma and Fried Upma, Horse Gram Vadai, 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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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.

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Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles

Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.

This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.

If you are not familiar with using miso, read about the different types.

Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Sweet Potato Mash with Lime Salsa, Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.

Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.

Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.

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Sweet Potato Bread with Raisins and Walnuts

We don’t bake bread very much any more, mostly because we don’t eat very much of it. But this loaf is special. Full of walnuts and raisins, flavoured with sweet potato, it is a tempting loaf. We love it for breakfast, slightly toasted with real butter. Enjoy!

Similar recipes include Spelt and Cider Loaf, Pita Bread, The Life Changing Loaf of BreadOlive Oil Bread with Herbs, No Knead Focaccia, and a Tuscan Bread.

Or browse all of our Bread recipes, all of our Sweet Potato dishes, and our Late Winter collection of dishes.

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Sodhi | Coconut Milk Kuzhambu | Jaffna Style

Today’s recipe, Sodhi, is primarily a Sri Lankan and Malaysian-Indian dish, but it is also very famous in Tirunalvelli District of Tamil Nadu in India. This is a simple recipe for the dish which is a thin coconut gravy great for eating with rice or idiappam. Vegetables can be added – drumstick, beans, carrot, potato and the like, for a more filling dish.

The dish is slightly sweet, from the coconut milk, balanced with the tartness of the lemon or lime juice. It is so good it can be eaten as a soup. You might be slurping it long before the rice is cooked.

You might like to try some of our other Kuzhambu recipes – Moar Kuzhamu, Fenugreek Kuzhambu and Grated Coconut Masala Kuzhambu are great ones to try.

Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut.

Browse all of our Kuzhambu recipes, and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. And explore all of our easy Mid Summer recipes.

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Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette

This year it is a long cold start to Summer. As I write, I sit here in a jumper in January, thinking of putting a rug over my legs rather than turn the heater on. So, needing something to warm the kitchen, I popped some roast veg in the oven.

Not any roast vegetables – this is an Ottolenghi dish, one that takes a common dish and makes it extraordinary. It is a favourite, and I don’t know why I haven’t posted it before. My note in the cookbook is “Magnificent” pencilled in the margin.

It takes sweet potatoes and parsnips and roasts them with garlic and (later) some cherry tomatoes, before dressing them with a tangy vinaigrette that is both sweet and sour, full of capers for a saltiness. It’s the perfect dish for any festival, celebration, Sunday lunch or any day of the week is born.

Ottolenghi says “The addition of a vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too.”

You might also like Roasted Beetroot with Cumin Seeds, Perfect Roast Potatoes, or Hot Roasted Carrot Salad.

Try some Parsnip recipes too: Roughly Mashed Parsnip with Parmesan and Olive Oil, and Parsnip and Carrot Mash.

Take some time to explore the Ottolenghi recipes we have tried. Our Sweet Potato recipes are here and our Parsnip recipes here. Or browse our Mid Summer collection of easy recipes. (You might prefer our Mid Winter recipes!)

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Sweet Potato Crisps

TV snacks are always needed, especially on those nights after long, hard days. The good news is, you can make your own crisps. We have begun making them from sweet potatoes. They are especially easy to make, and store well in airtight containers.

Are you after other dried snack recipes? Try Spicy Dried Okra, and Dried Capsicum Snacks. On the sweeter side, there is also Dried Mango and Quince Paste.

Why not browse all of our Snacks and all of our Sweet Potato recipes. Have a look at our Dehydrated recipes, or take some time to explore our Early Winter dishes.

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