Lemongrass grows freely in my garden, as it does in India, and it is used to add fragrance and that beautiful lemon flavour to salads, rice and S.E. Asian dishes. But in India its use in cooking is limited despite its availability. It features mainly in drinks and soups, such as this fragrant tomato soup.
Here it is used in a simple but elegant chai – a lemon grass bulb and an Indian tea bag or loose leaf tea. Jaggery or rock sugar is used to sweeten the tea, and it can be taken with or without milk. It is a wonderfully refreshing tea on a warm Summer afternoon or evening. I encourage you to try it.
Similar recipes include Fiona’s Beautiful Chai, Tim’s Chai, and Tulsi and Mint Chai.
Browse all of our Chai recipes and all of our Indian drinks. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Lemongrass Chai”
What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. They are both yoghurt based dishes that contain mashed, pounded or diced vegetables, less often fruit, and seasoned with spices. Pachadis vary from raitas in the flavourings and spices used. Typically a yoghurt based pachadi will contain coconut and be seasoned with mustard seeds, ginger, curry leaves and chillies. Raita is typically seasoned with coriander leaves, roasted cumin seeds, mint, chillies, chaat masala and/or other herbs and spices.
It is these yoghurt based pachadis that are the most well known variety of pachadi throughout India. Even Wikipedia believes these are the only pachadi varieties in some regions like Tamil Nadu and Karnataka.
But my goodness, there are quite a few variations of Pachadi, from the ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt). Then there are pachadis with sago, bhoondi or poha. North Karnataka cuisine has some Koshambari varieties without yoghurt or curd which are also called Pachadis.
You can read more about different Pachadi types here. Today we bring you a collection of Pachadi recipes for your enjoyment.
Similar articles include Hearty Dishes for Early Winter, What to Do with Daikon Radish, and A Collection of Kitchdi Recipes.
Browse all of our Pachadi Recipes, and all of our Collections. You can browse our Indian recipes, and our Indian Essentials series. Or explore our Mid Autumn recipes.
Continue reading “Collection: Delicious Pachadi Recipes from South India”
Poritha Rasam is a rasam without any souring agent – no tamarind, lime juice or kokum, for example. Many recipes do contain tomatoes (considered a souring agent in India) and of course coconut (a defining feature of Poritha Sambar and Rasam).
The Queen of Tamil Food, Meenakshi Ammal, has a Poritha Rasam that contains no tamarind, lime, coconut, tomatoes, mustard seeds or chillies. It is indeed a simple rasam, but is still very very tasty. It has a toor dal base which helps. It is similar to her Lime Rasams, but without the lime juice.
We are working through the Rasams Chapter in Meenakshi Ammal’s books Cook and See as they are traditional Tamil recipes. Although we are not afraid to step away from the tree, going back to very traditional recipes (that can still be made in the modern kitchen) is an important way to get the hang of traditional as well as modern methods and flavour combinations. I hope you feel the same. There was a really lovely article on her and her books published recently.
See all of the Lime Rasam dishes here. Similar recipes include Mysore Rasam, Tulsi Rasam, and Pepper Rasam.
You might also be interested in the following article:
Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Summer recipes.
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Get to know some more unusual dishes from India, perfect for the last hurrah of Spring.
Enjoy some snippets from our Late Spring collection of Indian recipes. For our whole collection of recipes for Late Spring recipes, explore:
If you find any broken or incorrect links, please let us know. We’d love to fix them for you.
Continue reading “LATE SPRING – Bring Indian Food to the Plate | Seasonal Cooking 2019”
Inspiration for healthy Late Spring Living
As Summer teases with warmer weather, coats and jackets are put away and thoughts turn to spicy snacks, cooling drinks and lighter Indian dishes. Time to explore Indian Salads and Lassi Drinks.
Enjoy our Indian inspiration for Late spring weather.
You can also browse other Late Spring recipes:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “LATE SPRING Indian Deliciousness for a Spicy Feast | Seasonal Cooking”
Kootu (or Koottu) is a simple, yet delicious dish that’s made in most Tamil homes in Tamil Nadu in South India. While it can be made at any time, it is especially important during some festivals, such as Pongal.
This kootu is different from the traditional Aviyal as the mix of ingredients is different. Each Tamil home has their own style of making this kootu and the vegetables chosen also differ from home to home. Kootu usually includes lentils and is similar to sambar and kuzhambu, but there is a variation that is similar to Aviyal in that lentils are not used but a variety of vegetables are included. Most kootus are spiced with a coconut, cumin and red or green chillies in a paste – sometimes spices are kept to a minimum and just a coconut paste is used.
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.
Similar dishes include Aviyal.
Browse all of our Kootu recipes and all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Kootu with Coconut”
This Pachadi is a lovely one, flavoured with sauteed onions, green chillies and creamy coconut. Delicious! The play of flavours and textures – I know you will love it. It is another recipe to add to our Raita and Pachadi series.
You might like to read What is a South Indian Pachadi?
Similar recipes include Cucumber and Tomato Raita, Pomegranate Raita, and Carrot Pachadi.
Browse all of our Raitas and all of our Yoghurt dishes. Or explore our Early Autumn dishes.
We’ve been making this Mung Bean Soup for decades, and it is cross-posted on our Heat in the Kitchen site as well. It appears there as part of our retro recipes – recipes from our 1996-2005 blog.
Continue reading “Onion Pachadi”
It is loquat season as I write, and luckily our tree is laden down with fruit. Funny little things the fruit needs to be used straight off the tree, otherwise they bruise easily and can turn brown.
We make lassi with locquats, and they are delicious. Ice cold on a hot day, there is nothing better.
By the way, Loquats can also be spelt Locquats. Go figure.
Similar recipes include Black Grape Lassi, Mango Lassi, Sweet and Tangy Lassi, Strawberry Lassi, and Banana and Berry Lassi.
We have a range of sweet, fruit and salt lassi recipes for you to browse. Explore all of our Yoghurt recipes too. The Drinks recipes are here. Explore our Indian recipes and our Indian Essentials. Or be inspired by our Late Spring recipes.
Continue reading “Loquat Sweet Lassi | Indian Sweet Locquat Yoghurt Drink”
Who can resist a sweet tomato chutney? This one is from India but with unmistakable influences from the British occupation. The result is a wonderfully sweet, rich flavoured chutney with hints of spice. Adjust the chilli levels to your own preference.
Serve the chutney with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.
Not only is this chutney great with Indian dishes, it also goes well with Western dishes. Serve it with vegetable pies, in sandwiches and wraps, and over deep fried tofu. Drizzle it over soups and baked vegetables. You are limited only by your imagination.
This recipe can also be made in bulk and frozen, to add to soups, stews, braises etc during the Winter months.
Similar recipes include Roast Tomato Chutney, Eggplant Chutney, Green Tomato Chutney, and Fresh Radish Chutney.
Browse all of our Indian Chutneys and all of our Tomato Dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
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By Mid Autumn we have unwound from the hecticness of Summer and are trying to get our head around the cold Winter ahead. It is definitely time for a lot of dishes from India. We have put these 30 recipes together for you to spice up your Mid Autumn table.
Also, enjoy these highlights from our Mid Autumn recipe collection.
You can also browse other Mid Autumn recipes:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “MID AUTUMN – 30 Special INDIAN Dishes for Autumn | SEASONAL COOKING”