Balinese Sambal Dabo Lilang | Indonesian Tomato Relish with Lime, Chilli and Basil

Indonesian sambals are  fiery blends of fresh hot chillies and other seasonings that are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served in much the same way we might use sriracha or tabasco sauce.

They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours. This recipe is the same as Sambal Iris, except that it has basil added to it. It changes the flavour and makes it even more delicious (if that is possible).

Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, Sambal Iris, and Sweet Chilli Sauce.

All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.

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Collection: Delicious Recipes with Green Tomatoes

Green Tomatoes are around all season if you look for them, and particularly in Spring and Autumn. They are delicious – don’t stick them on the window sill to ripen. Slice them into your salads, or cook with them. Their slightly tart tomatoey flavour will surprise you. We adore them and you will too. Enjoy our collection of recipes from the US, India, Australia and beyond.

Other Collections include:

Browse all of our Green Tomato recipes, or explore our Early Autumn dishes.

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Fried Green Tomatoes

Did you ever see the movie Fried Green Tomatoes at the Whistlestop Cafe? If nothing else, it’s title introduced fried green tomatoes into our life. I love green tomatoes (they make an amazing salsa, for example), and frying them with a crispy crust of polenta and parmesan is a great snack.

There are many different recipes for the crust – some use a batter – but  I like this one. It is crisp and crunchy, and doesn’t have to be deep fried. Sometimes I use a batter of self raising flour, cornmeal and buttermilk.

We have a Collection of our Green Tomato Recipes, so you can browse at leisure. Similar recipes include Green Tomato Salsa,  and Green Tomato and Mozzarella Salad.

Browse all of our Green Tomato recipes, and all of our Tomato dishes. All of our Snacks are here. Or explore our Mid Spring recipes.

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Tomato Rice

Rice is of course a feature of our kitchen. Not every day, as we mix cuisines a lot, but often enough. Here is a delicious common South Indian rice dish that is rather divine. It does take a kitchen pantry full of ingredients, but they are all usual items in a kitchen that cooks a lot of South Indian dishes. So it should not be a bother.

Cooked rice is added to a spicy mix of tomatoes, onions and spices. Dal is added to the tadka for texture and crunch. This is a dish that will bring applause at the table.

Here is a tip. If you want to enjoy this dish in the middle of winter without using tinned, processed tomatoes, place some of the best of summer tomatoes in the freezer – you can freeze them whole – and use them for tomato rice in the colder weather.

Similar recipes include Clove, Cardamom and Cinnamon RiceYellow Rice with Yoghurt, and Pepper Cumin Rice.

Browse our Indian Rice dishes and our South Indian recipes. Or explore all of our Mid Summer dishes.

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Collection: Kachumber Salads

Kachumber, or cachumber, is the Indian version of a chopped tomato and cucumber salad. It usually consists of freshly chopped tomatoes, cucumbers and onions with a pepper and lemon or lime dressing. It often includes fresh chilli peppers, or chilli powder can be added to the dressing. The dressing is unique to this salad, as it does not contain any oil and gives a peppery tang to the salad.

Browse other of our Collections:

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Cucumber and Tomato Raita with Lemon-Chilli Paste

Picture a Tunisian grandmother, a master at cooking kofta, making them with Ottolenghi. This scene from his Mediterranean series is a classic. She gets fully ticked off with his faffing around, the time he takes, the number of ingredients he uses. She sits on a stool in the corner, rolling her eyes and muttering under her breath. Ah, Grandma, we know, we KNOW.

It must have been a trial for Ottolenghi to bring out Simple, his latest book. Recipes pared down to their bare essentials. No more layerings of flavour upon flavour upon flavour. No more dishes that can be a meal in themselves. HE must have been the one rolling his eyes and huffing and puffing as testers and editors stripped yet another ingredient from a dish.

I am in 2 minds about Simple. Yes, there is a level of difficulty in his other books, and not all of those recipes are for typical week night cooking. But there is something in the Simple recipes that I miss. An undefinable something. It is as though every recipe in his other books stretches us in the kitchen somehow. A new ingredient, a new technique, a new way of cooking, a new combination of ingredients. Not so Simple. Some dishes are quite ordinary by comparison, albeit delicious.

Still, they are as visually pleasing as the dishes from his other books, and a delight in their own way (just a different way to the Ottolenghi we have been used to). This raita, a riff on an Indian dish, is quite good. I’ve said before that Ottolenghi does not yet understand Indian food very well – perhaps he doesn’t care about that. He has been known to use Indian ingredients in ways that don’t showcase them to their best. But in this dish, although not typically Indian, it is a pretty jolly good plate of food.  Love the inclusion of preserved lemon in the chilli paste which is layered on top of the raita. Brilliant.

Raita is traditionally served with an Indian meal as a salad and as a cooling agent, contrasting well with the spiciness of the rest of the meal.  Leave off the chilli paste if you want to serve it this way. But raita is very versatile. It is lovely as a dip, gorgeous with some warm pitta, and excellent spooned on top of spiced rice.

You can find the original recipe for this dish here.

Similar dishes include Pomegranate Raita, Pomelo Raita, and Carrot Raita.

Browse all of our Raita recipes. Our dishes from Simple are here, and all of our Ottolenghi recipes are here. You might like to check out our Indian dishes and our Indian Essentials. Or explore our Late Spring dishes.

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Easy Summery Weekend Breakfast and Brunch Dishes

Think outside the box for Breakfast, especially in Summer.

Prepare your breakfast dishes, make a large pot of coffee, set the table on the verandah, deck, or under the grapevines, take the newspaper or a book, and enjoy a leisurely Summer breakfast.

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Cucumber and Pineapple Kachumber

There is nothing better than balmy weather, and pineapples are in the markets! So we bring a slightly tropical feel to the table today with a special salad of cucumbers and pineapple.

Similar recipes include Carrot and Cashew KachumberMadhura Pachadi with Tamarind, Apple and Yoghurt Salad with Grapes, Kachumber, and Chickpeas and Ginger Kachumber. You might like to see our Collection of Kachumber Salads.

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

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Indian Vegetable Soup with Cumin

Gorgeous, hardly spiced, easy to make, delicious. I am not sure that I can say any more. It’s a great dish for Navarathri.

Similar dishes include South Indian Vegetable Soup, Indian Pumpkin Soup, South Indian Carrot Soup, and Simple Dal Soup.

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

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Okra Patia | Parsi Okra with Tomatoes

Here we are with another Okra dish, this time from the Parsi cuisine. It is a Patia, or Patio, dish, which cooks the okra in a thick tomato and spice base. In this recipe, we saute the okra before adding to the tomato base towards the end of cooking. You can also saute the okra quickly and add earlier in the cooking for a more traditional approach.

We took the outline of the Patia recipe from My Bombay Kitchen, and adjusted the recipe, substituting okra for the non-vegetarian items. You could also use eggplant with this recipe.

Parsi dishes are always delicious. Try Parsi Kitchari, and Vermicelli Payasam.

Are you looking for similar recipes? Try Greek Okra in Tomatoes and Olive Oil, and Okra Curry.

You can browse all Okra recipes, and all Parsi dishes. All of our Indian dishes are here. Or explore our Early Winter collection of recipes.

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