A favourite of our family
Purslane is abundant in our garden even in Autumn. All season, since early December, it appears in different parts of the garden. We have followed it around, pulling out the plants and using the leaves. A nice way to keep it under control.
Today we have used it in an urad dal, and it turned out to add that beautiful lemony flavour to the dish as well as a little texture against the creamy urad. I hope you like this dish.
Are you looking for similar Dal recipes? Try Ghol Takatli Bhaji, Urad Dal with Onions Four Ways, Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Or try Moolangi Tovve (Daikon Dal).
Also browse How to Use Purslane in Salads.
Browse all of the Urad recipes and our Indian recipes. Check out our Indian Essentials. Our Dal dishes are here. Or explore and be inspired by our easy Late Autumn recipes.
Continue reading “Urad Tamatar Dal | Urad Dal with Tomatoes and Purslane”
This dish has a vague Turkish origin. White beans – haricot or cannellini beans – are cooked and mixed with a delicious tomato-based mixture. You could make the same dish with chickpeas or lima beans.
I often make it with passata for a real saucy base, but other times will use chopped tomatoes for quite a different style. Your choice.
Similar dishes include Broccoli and White Bean Soup, Fennel and Potato with White Beans and Garlic, and Rustic, Spicy Butter Beans.
Browse all of our White Bean recipes and Turkish dishes.
Continue reading “Rustic White Beans in Tomato and Onions”
Years ago I used to make a chilli dish – the recipe comes from a dear friend who lives in the Grampians. It was a chilli that is often called “Mexican” although it is not, and includes coffee, chocolate and red wine. I gave up making it when I adopted a vegetarian diet. It was only recently that another friend reminded me that chilli without meat is possible – and also delicious.
Elwyn’s Chilli Beans was such a no-fuss recipe – a few essential ingredients cooked at the barely simmering heat level for hours until all was infused with chocolate, coffee, wine and chilli.
The success of a Bean Chilli, with our without meat, is the deep, dark richness of the sauce. I took Elwyn’s recipe and added favourite spices to deepen the flavours, a variety of vegetables to enrich the dish, and some walnuts – I made enough to feed our street! Luckily it freezes very well. It is quite a “meaty” dish with the walnuts adding a great texture.
Because this dish requires long and slow cooking, it can also be cooked at a low-moderate temperature in the oven.
Similar recipes include Borlotti Bean and Garlic Soup, Persian Stew with Winter Vegetables, Barley and Root Vegetable Stew, and Black Barley with Mushrooms.
Browse all of our Kidney Bean recipes, Borlotti Bean dishes, and all of our Stews. Or explore our Mid Winter dishes.
Continue reading “Chilli Beans”
Who does not love a grain pilaf? – and we have a number of recipes. Each one is a variation on a theme. I love this recipe because it has a smoky flavour from the toasting of the barley and the spices. It is nutty and very delicious. Yoghurt is a common accompaniment, and today we combine tahini with it for a perfect dressing.
Similar recipes include Narangi Pulao, Matar Pulao, Barley and Lentils with Mushrooms, Freekeh Pilaf with Herbs and Yoghurt Dressing, Cypriot Grain Salad, and Mograbieh Pilaf.
Or browse all of our Pilafs and all of our Barley recipes.
Continue reading “Toasted Barley, Pistachio and Barberry Pilaf with Yoghurt-Tahini Dressing”
This is a delicious dish that can be made with Ash Gourd, Winter Melon, Bottle Gourd, Green Squash, Pumpkin, drumsticks or a mix of vegetables. It includes brown chickpeas (kala chana) cooked with toor dal for both silky smoothness with the chunky chickpeas. It is a dish from Tamil Nadu.
Similar recipes include Curry Leaf Kuzhambu, Beetroot Vathakuzhambu, and Poritha Kuzhambu with Tamarind.
Or browse all of our Kuzhambu recipes.
Continue reading “Indian Melon and Tamarind Kuzhambu with Brown Chickpeas | Kadalai Puli Kuzhambu”
It is orange season and so all of our orange recipes come out to add delight to our kitchen menus again. This beautiful pilaf is so good – full of orangey flavours and a visual delight.
We made this recently in one of our late night COVID-19 lockdown cooking sessions, around 10pm after endless zoom meetings. Luckily the rice had been soaked and dried, so the cooking was not a chore. There are no photos for this recipe yet – almost a travesty in this visual era. But we wanted to share it with you and keep it on our blog as a record of our best loved dishes.
Similar dishes include Matar Pulao, Orange and Date Salad, Orange and Green Chilli Relish, and Quinoa Salad with Orange.
You can also browse all of our Pilafs and our Orange Recipes.
Continue reading “Narangi Pulao with Pistachios”
Risotto is a favourite dish – we don’t mind the stirring and find it most meditative. This risotto was made with broccolini from the garden. It is one of our few recipes without a photo – your imagination is required for this one. We have used some of our library pics instead.
Nigel Slater has a recipe in Kitchen Diaries II for Parsley risotto which is very similar to this one – simply replace the broccolini with the chopped leaves of 50g of flat leafed parsley.
Similar recipes include Brussels Sprouts Risotto, Beetroot Risotto, and Mushroom Risotto.
You can also browse all of our Risotto recipes and all of our Broccolini dishes.
Continue reading “Broccolini Risotto”
Nothing says Spring like green vegetables – such as asparagus, peas, broad beans, fresh herbs. Ottolenghi makes salads from only green items, and they are divine. They truly belong to Spring – green is Spring’s colour.
Despite the heat this Spring I was craving risotto, so it had to be one to celebrate the season. As luck would have it, I had some home grown broad beans and some peas in the freezer. The risotto is made in the usual way – no variations or neat tricks here. Just stirring for 18 mins for a perfect dish.
Similar recipes include Broccolini Risotto, Sea Spaghetti, Cucumber and Edamame Salad, Brussels Sprouts Risotto, Beetroot Risotto, and Tomato Risotto.
Browse all of our Risotto recipes and all Italian dishes. Or explore our Late Spring collection of recipes.
Continue reading “Spring Risotto | Pea, Edamame and Baby Broad Bean Risotto”
We’ve never had barley as a sweet dish before (apart from this mixed grain/lentil congee), so when I saw this Barley Pudding recipe from The Guardian, I was intrigued. It also hit the spot with rhubarb which is shaping up to be the fruit of the season in our kitchen.
I made some adjustments to the original, as is my want. The original used A LOT of sugar, and I cut it by almost a third. That is plenty for our tastes, but feel free to add more if you prefer. Also I used far less water than indicated, and it was enough, but do keep a careful eye on the barley and the rhubarb as they cook, to make sure there is enough liquid.
Similar recipes include Char Grilled Stone Fruit with Scented Yoghurt, Strawberry and Rhubarb Jam, Beetroot and Rhubarb Salad, and Black Pepper Rhubarb with Gin Soaked Cumquats.
Browse all of our Barley recipes and all of our Rhubarb dishes.
Continue reading “Sweet Barley with Ginger Poached Rhubarb”
For barley lovers, a beautiful salad. Such a simple salad to make, if you are comfortable with soaking and cooking the barley and cannellini beans. To make it even easier, canned beans can be used. Just warm them through before mixing with the barley.
Similar recipes include Toasted Barley and Pistachio Pilaf, Broccolini Risotto, Summery Grain or Lentil Salad, Barley with Pistachios and Raisins, Grain and Grape Salad, and Buckwheat and Broccolini Salad.
Continue reading “Warm Barley and Cannellini Salad with Charred Broccolini”