Sri Lankan Okra in Coconut Milk, Jaffna Style

Sri Lanka has a wonderful cuisine, layered of course by the cultural backgrounds of the inhabitants. The South Indian influence is strong, and many dishes are similar to the cuisines of Tamil Nadu, but with a twist bought about by local ingredients. This is an Okra Curry, a simple one with only green chillies to spice it, and the okra are simmered in coconut milk. Easy to make and beautiful to eat.

Are you after similar recipes? Try this Sri Lankan Okra Curry, and also Lemak Style Vegetables in a Curry-Coconut Broth.

You can browse all of our Okra dishes and all of our Sri Lankan recipes. Our Indian dishes are here, and our Indian Essentials here. Or take some time and explore our Mid Winter dishes.

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Whole Okra Stuffed with Onions and Spices

In this okra dish, the okra are slit and stuffed with an onion-based spice mixture before being quickly sautéed and then steamed until tender. It is a delicious dish that does not pack a chilli heat punch. The spices used are gentle and warming, and it is a good dish for convincing your friends that okra is a special and wonderful vegetable.

This is a Madhur Jaffrey okra dish. She seems to have a special affinity to okra, and loves them with onions.

Are you after other Okra dishes? Try Okra with Chilli Spice Paste, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Sambar with Okra.

You can browse all of our Okra dishes, all Apricot recipes, and all of our Indian dishes. Our Indian Essentials are here. Or simply explore our Late Autumn dishes.

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Sweetcorn and Spinach Bhurji | Corn and Spinach Stirfry

Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.

This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.

Are you after similar recipes? Try Sweetcorn Sundal, Spinach Thoran, Cabbage Thoran, and Spinach Poriyal.

Browse all of our Thorans and Poriyals. Try our Spinach dishes and our Sweetcorn recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Winter dishes.

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Quick Pickled Radishes with Asian Flavours

Radishes without their peppery tang

The little red radish is so easy to grow that kindergartens grow them to introduce children to the joys of gardening. It takes only 3 days for green shoots to appear, and a few weeks later they are ready to pick, these little red or white ping pong balls. The flavour is tangy, a little on the peppery side with its sharp pungency that pleases adults, especially with a sprinkling of sea salt. Perfect for nibbling, they also make such a pretty addition to salads. They are a bit peppery for kids, though.

Not surprisingly, they say that radishes have health giving properties – it clears the sinuses and soothes sore throats.

This beautiful recipe comes from Kylie Kwong via Lucy Nourish Me who adapted it from the original. I have altered it again. This recipe diminishes the level of radish’s sharp tanginess. It is the perfect balance of sweet, sour and salty. Use as it is as a side dish, or with a bowl of beautiful rice. Toss them in salads or into sandwiches. Lucy says that thinly sliced carrots also work very well with the radishes in a salad with some lettuce leaves.

Similar recipes include Braised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.

Explore our other beautiful Radish Dishes, and other Quick Pickles. Our Salads are here. And browse our Late Spring recipes.

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Green Beans with Freekeh, Walnuts and Tahini

Feekeh! No longer an ingredient that we need to travel across town to buy.  With several Afghan shops closeby in my new neighbourhood, those sorts of ingredients now go on the weekly shopping list. Oh, the joy!

This is an Ottolenghi dish from Plenty More, one of my fav of his books. Beans are cooked and mixed with walnuts, then drizzled with a minty-tahini dressing. The dressing is what ranch dressing would taste like if it spent a few months traipsing through the Middle East, so they say.

Yotham advises beans of the best quality for this dish. He also says that the walnuts can be omitted, but we are loving them so much this season, so they are definitely in. They provide a texture in this salad that is otherwise missing.

This is our first Freekeh recipe that we have posted, but there will be more. Check back here later to see what we post.

Actually we don’t have many Bean recipes either! That must be remedied. In the mean time, try Five Bean Glorious Salad, and Green Bean and Carrot Poriyal.

Browse all of our Green Bean recipes and all of our Freekeh dishes. Our Ottolenghi recipes are here. Or explore our Mid Winter collection of recipes.

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Onion Kothsu with Tamarind

This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (TamBram) curry that is made by sautéing onions and popping them into a spicy tamarind gravy. While Eggplant Kothsu, with and without tamarind, is better known, this recipe with onion is just as tasty and enjoyable.

This is another Meenakshi Ammal recipe, a variation on the Brinjal Kothsu with Tamarind. This recipe is from Vol 1 of her 4 volume set of Cook and See, and appears in the Poritha Kuzhambu chapter. It is easy to make, and is wonderful with rice.

Are you after other Kothsu recipes? Try Brinjal Tamarind Kothsu, Cabbage Kosthu, Poritha Kootu with Sambar Powder, and Chidambaram Brinjal Kothsu.

Or would you like other Onion dishes? Try Onion Jam, South Indian String Onion Salad, and Sambar with Onions. You might also like Fenugreek Kuzhambu with Onions.

Or browse all of the Kothsu dishes, and all of the Onion dishes. Meenakshi Ammal’s recipes are available here. Browse all of our Indian recipes and our Indian Essentials. Or simply explore our Late Autumn dishes.

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Okra with Onions | Pyaaz Waali Bhindi Subzi

This dish represents the way that Okra is served in many parts of Delhi and also in the Punjab, Bengal and other parts of North India. Okra are cooked with a caramelised onion paste, and the success of the dish depends on the onion paste being cooked to the right depth and consistency. Then tomato puree is added with spices to make a delicious sauce.

This dish comes via inspiration from Madhur Jaffrey, and like all of her dishes, it is very successful. The okra are meltingly tender, and the sauce coats them beautifully.

Are you interested in other Subzi dishes? Try Potato Sabzi, Carrots and Green Peas Subzi and Beetroot and Carrot Subzi.

Or perhaps other Okra recipes. Read more about Okra here. Then try okra in Sambar, and in Moar Kuzhambu. And make Sri Lankan Okra in Coconut Milk, Okra Stuffed with Onions, Mustard Okra Fry, Sri Lankan Okra Curry, and Spicy Dried Okra.

Browse the Madhur Jaffrey dishes we have made, all of our Subzi dishes, and all of our Okra dishes. All of our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Early Winter dishes.

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Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

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French Buttered Radishes with Herbed Salt

Radishes at their most soft and gentle

Growing radishes must be the easiest thing under the sun. They don’t need a lot of attention, and suddenly, they are fully grown and fully flavoursome. Sliced thinly and salted is our favourite way to enjoy them, although they go into  salads and sandwiches too, and sometimes they go into a quick pickle to have with rice or other dishes.

Today, we are treating them French style, cooked in a little butter. This removes the heated tang from the little bulbs, leaving them soft and tender in texture and taste.

Similar recipes include Braised Glazed Radishes, Radish with Coconut Milk, Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Radish and Cucumber Salad.

You might like to see our other Radish recipes. Our French recipes are here. Or explore our Late Spring collection.

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Jerusalem Artichokes with Halloumi and Basil Oil

A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish

Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.

Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.

Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others  planned, so check back here later for updates.

Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.

Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.

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Braised Glazed Radishes

We don’t often cook radishes, but they can be sautéed or braised easily. Most people prefer them raw, but for a change, braising them can be an exciting alternative.

This recipe braises them with raspberry vinegar or red wine vinegar, with sugar added to make a sticky glaze. It is rather interesting.

My radishes are home grown and quite small this year, so I reduced the cooking times. They are topsy turvy and not uniform in size, and I quite like the variation. We have round ones and long ones.

Are you looking for other Radish recipes? Try these: Jicama, Radish and Green Mango Salad, Slightly Pickled Cucumber and Red Radish Salad, Quick Pickled Radishes with Asian Flavours, and Spicy Radish with Coconut Milk.

Browse all of our Radish Recipes, and all of our many Salads. You might also like to browse our easy Late Summer Recipes.

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Pasta Bake with Cabbage and Cheese

Cabbage and Carbs always go well together, right? And this dish of cabbage with pasta is divine. It is a great cold weather dish, and perfectly good for any time of the year as a Sunday Supper. It is a rustic dish, but don’t let that dissuade you.

Sometimes I cook this dish and the family aren’t home yet, and I pick at it in the kitchen until there is a definite hole in the side. It is so delicious with the nutty, slightly stretchy Emmental cheese. So easy to make just 3 ingredients – I cook the pasta and use the pasta water to blanch the cabbage. A few minutes assembly and into the oven it goes for about 20 mins – faster if you have a good fan forced oven. Take it bubbling to the table – your family will be begging for it again and again.

Truly, this dish almost needs a wood fire and a large glass of red. Eat on its own, with salads, or as an accompaniment to other dishes. Left overs are good fried up for breakfast! You could almost say that this comfort dish is NOT a Sydney dish. It is built for Melbourne and Adelaide, and all year round in Tassie. 🙂

Similar dishes include Potatoes and Cheddar Gratin, Baked Eggplant Steaks, and Gratin of Potatoes and Zucchini.

Are you looking for Pasta dishes? First, check out our home made eggless pasta. Then try Pasta with Zucchini and Parsley Pesto, Pasta Sauce with Aubergine, Red Pepper and Tomato, and Light Pasta Salad.

Or are you looking for Cabbage Recipes? Try Malaysian Lemak Style Vegetables, Nappa Cabbage Salad with Peanut Dressing, and Cabbage Thoran.

You might also like to browse all of our Cabbage recipes. All of our Pasta dishes are here. Or browse Baked recipes. Take some time to check out our easy Mid-Winter recipes.

Also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

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Bamia b’Mishmosh | Okra in Tamarind Sauce with Apricots and Prunes

Okra and Orzo Rice go so well together. Some time ago, we made Orzo Pasta Rice, a version of Vermicelli Rice, and the mixture of the two (rice with either orzo pasta or vermicelli) is utterly delicious. Today, we are pairing it with some simply cooked but oh so delicious okra, cooked on the stove top.

The okra, with Middle Eastern Flavours, is cooked with tamarind, dried apricots, prunes and spices, for that special Middle Eastern sweet-sour taste.

Are you after more Okra dishes? Try Okra with Chilli Spice Paste, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Okra with Mustard Oil.

You can browse all of our Okra dishes, all Apricot recipes, and all of our Middle Eastern dishes. Or simply explore our Late Autumn dishes.

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Baked Parsnips with Parmesan

We all love Parmesan sprinkled over baked dishes – that leathery melted sheet that results is chewy and yummy, the result of direct heat. But the complex flavours of parmesan are better preserved when, grated, it hits food still warm from the oven or stove. In fact, in Italian food, Parmesan is used widely but sparingly and rarely sees direct heat.

We use that practice with these gorgeously roasted Parsnips. It is Winter, and Winter = Parsnips. A simple dish to make but oh how very wonderful.

Are you after similar recipes? We have Roasted Parsnip Soup with Spices, and  Mashed Parsnips with Olive Oil and Parmesan.

If you would like to browse all of our Parsnip recipes, they are here. Or take some time to explore our Mid Winter delights.

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Potatoes and Cheddar Gratin

As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. Gratin dishes are so perfect, ticking every box.

This dish layers potatoes with cheese, covers them with milk and cream, and bakes it until bubbling and golden. Delicious!

Are you looking for similar dishes? Try Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Early Winter dishes.

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