This is another chopped salad, a kachumber made in the food processor, so it can be done in under 5 minutes from start to table. It is a combination of spring onions (scallions or green onions), coriander leaves, green chilli, cumin powder and lime juice. Divine!
Sometimes we forget that simplest is bestest.
Elizabeth David is the best source of simple but utterly delicious salads. I love to read her books, and today I have taken the liberty of reproducing some of her beautiful salads.
Similar posts include 30 Great Salads for Early Summer.
We can never have enough pachadi and raita. Cooling and refreshing, they are prefect on a hot Summer’s day. Tasty and delicious, they are an excellent way to include yoghurt in your diet and to include another vegetable in your daily mix of food. Indian food is an excellent vehicle for including more veg in your meals than you ever thought possible.
As Autumn slowly turns colder we pull out the jumpers, get the heater serviced and turn the oven on. What is it about oven cooked food that is so delightful in late autumn and winter? It is used most days during the cold weather in our kitchen. Today we throw some vegetable onto an oven tray and bake them with home made pomegranate molasses and baharat, the Middle Eastern spice.
They get placed in a very hot oven and are cooked in no time.
A lot of deliciousness in a small bowl. Perfect for Navarathri.
I re-read something I wrote years ago, and it hit a chord, so I thought I would repeat it.
The weather is gorgeous and I am so grateful for so many things in my life. From my teachers and mentors throughout my life, to the birds that sing me awake in the morning, the kookaburras which made an unscheduled stop in our neighbourhood, to the gardeners and garbage men who keep things spick and span around this area.
I am grateful for the simplicity and nourishment of food, and of course for the great tastes.
Today I am making a Sundal from horse gram sprouts. Horse gram sprouts are a little trickier to grow – I found the cheese cloth method the best. And they are tough little sprouts so need simmering or steaming before use. They are highly nutritious and worth cultivating.
Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.
I found a new way of making a smoky eggplant. Well, really, I rediscovered a common method that I had relinquished for convenience. Charring eggplants in the covered gas BBQ gives eggplants that are so very easy to peel, and so that is the way that I have been roasting them for years. Recently I ran out of gas for the BBQ just as I needed to roast eggplants, so I roasted them on the gas stove.
The difference is enormous. First, it is more difficult to peel than those roasted on the BBQ, sigh. But the smoky flavour is so enhanced that the trouble is worth it when only 1 or 2 eggplants need to be char-roasted.
This recipe is for a mash of eggplant, onion and coriander leaves. You can call it a salad, but it works just as well as a dip with corn chips, a spread, and in wraps. You will love it. It is even good on toast!
Black onions sound intriguing, don’t they? Well they are. Onions, sauteed then cooked with vinegar and sugar until brown and crispy in a low oven. Sweet with a touch of sour and deep oniony flavours, they are the perfect topping for soups, salads and dals. They go well in sandwiches, rolls and wraps. Mix with chopped herbs and top rice with them. Mix into pasta dishes. Use them for lunches, snacks and dinner dishes.
The black onions keep well so they can be made and will last a week in the fridge. They are not burnt but rather are deeply caramelised.
Late Spring can still be capricious – but warmer weather is beginning to settle in. The last but large flush of Spring flowers covers the garden. We need to begin regular watering.
Salads are definitely lighter. Fewer grains are used and fresh Spring produce dominates – Asparagus, Broad Beans, Pomelo, for example. Nuts and seeds garnish the wonderful dishes.
By Late Autumn we have finally accepted that Summer has passed. Days and nights are cooler and mornings cold. The heater comes on. Rains are also expected. Farmers turn hopeful eyes skyward, keen to ensure farming efforts won’t go to waste and it won’t be another year of drought.
Salads are heavier, often featuring grains, lentils, pasta and even bread. French style, Italian style, Greek style, Persian style, we don’t really mind, as long as the salads are simple and delicious. Winter veggies and fruit are appearing in the shops.
Here are 30 of our best salads for Late Autumn.
Freekeh is a wonderful vehicle for herbs and tart dressings, and I have to say that I love herby salads. This one brings it all together for a wonderful Spring dish. With herbs and spring onions abundant in the garden, all that was needed was to cook the freekeh and defrost the peas.