As mentioned in previous posts, in India and Sri Lanka tropical fruits such as pineapple are often eaten sprinkled with chilli powder or black pepper (or maybe chaat masala) and salt. Lime juice or amchur can be added. Its delicious, easy, and a great outdoors snack.
But in South India and Sri Lanka, pineapple is also used in curries, often with coconut milk. This is a typical Sri Lankan Pineapple Curry with coconut milk, pandanus and Badapu Thuna Paha to flavour the dish. You can make your own Badapu Thuna Paha (roasted Curry Powder), or purchase from a Sri Lankan or South Indian grocery. Or substitute any roasted curry powder.
Similar dishes include Pineapple Pulissery, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.
Or browse our Pineapple recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Summer collection of recipes
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Sri Lanka cuisine includes beautiful curries cooked in coconut milk, showing off the abundance of coconuts on this beautiful isle. This is another version of the Sri Lankan Pumpkin Curry, and in this one the flavours of coconut are layered with both roasted coconut and coconut milk. The recipe is adapted from Flavours of Sri Lanka.
Similar recipes include Sri Lankan Pineapple Curry, Green Mango in Coconut Milk, Sri Lankan Okra Curry with Coconut Milk, and Aubergines in Coconut Milk.
Or browse our Pumpkin recipes and all of our Sri Lankan dishes. Our Indian recipes are here, and Indian Essentials here. Otherwise, explore our Late Winter collection of recipes.
Continue reading “Sri Lankan Pumpkin Curry with Roasted Coconut”
How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is easy to make and the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.
Similar recipes include Smoky Roasted Eggplant in Yoghurt, Smoky Eggplants and Tomatoes, and Babaganoush.
Browse all of our Eggplant recipes. Or explore our Mid Autumn dishes.
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How long is it since you have had cauliflower with white sauce? Not since a visit to your Grandparents for Xmas in 1980? Well, I hope to change that with this baked dish – Cauliflower Gratin with Bechamel Sauce with Blue Cheese and White Pepper. It is topped with breadcrumbs which gives it a crunchy, delicious texture to contrast the softness of the cauliflower.
Similar recipes include Creamy Potato Cheese Gratin, Pasta Bake with Cabbage and Cheese, and Gratineed Sweet Potato.
Browse all of our Gratin recipes and all of our Cauliflower dishes. Our French dishes are here. Or explore our Mid Summer dishes.
Continue reading “Gratin de Chou-Fleur | Cauliflower Gratin with Blue Cheese and White Pepper”
When Wintery weather finally hits, there is nothing more satisfying than layering vegetables with cheese and baking until the veggies are tender and the cheese is molten and crisped on top. These are quintessential Winter dishes.
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Browse all of our Gratin, or explore our Mid Winter dishes.
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We are quite into roasted Brussels Sprouts now – we have eaten more sprouts this year than in total since childhood. I have never really enjoyed Brussels Sprouts as my Mother, bless her cotton socks, overcooked them. Boiled, grey and soggy, and not a drop of lemon juice. Sigh. Brussels Sprouts should never go near water.
This year we discovered roasted Brussels Sprouts (and raw Brussels Sprouts, but that’s another story). They make great snacks too – we will eat them at any time of the day – fingers can be used.
Today we roast them tossed with pomegranate molasses. Deee- vine. The sweet-tart of the molasses against the bitter of the brussels sprouts is very special.
Similar recipes include Brussels Sprouts Slaw, Brussels Sprouts Risotto, and Brussels Sprouts Salad.
Browse all of our Brussels Sprouts recipes and explore our Late Autumn dishes.
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Thani Kootu is a popular Thanjavur recipe traditionally prepared for Sumangali Prarthanai, Sankaranthi and other festivals. In this dish, 5 different vegetables are prepared in separate jaggery kootus – a delicious and tangy South Indian base for the vegetables which is made with tamarind, freshly ground spices and jaggery. Jaggery brings out the tanginess of the tamarind in a surprising way.
Thani means stand alone in Tamil, and this indicates how the vegetables are made into separate dishes rather than mixed together. The different Thani Kootu dishes are generally serve with plain steamed rice. The base can also be served on its own without any vegetable added. It is pretty delicious!
To make it easy to prepare these dishes we make a large pot of the base Kootu, then divide it into five. The vegetables are cooked separately, and then added to the bases. It is common today to combine the vegetables in one dish, but traditionally, five different ones were made.
By the way, Sumangali Prarthanai is a thanksgiving religious function to honour our female ancestors.
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 Plantain Moar Kootu, Okra Tamarind Kootu, Green Bean Kootu, and Brinjal Kootu.
Browse all of our Kootu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
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We make raita and yoghurt pachadi often at home – they are easy, no fuss dishes that can be served with an Indian meal or used as sauces and dressings for baked and steamed veggies, in wraps, over simple salads etc.
This raita uses carrots, cucumbers or zucchini, and tomatoes for a colourful raita that brings a happy note to the table. The vegetables are just grated or chopped and incorporated into the yoghurt with some chillies, ginger and a tadka. Enjoy! You could sub other vegetables – finely grated cabbage (red or green), or red or green peppers, for example.
Similar recipes include Asparagus Raita, Okra and Coconut Raita, and Spinach Pachadi.
Browse all of our Raitas and Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Tri Colour Pachadi”
Some time ago I dried some okra to see us through the non-okra season, and it is time to use them. These are teeny crispy dried okra, tiny little rounds of okra and today we pair them with yoghurt in a Dried Okra Pachadi.
The dried okra is flash fried in some ghee and added to yoghurt which has been flavoured with spices. It is totally delicious, and can be used as a snack or as a side salad to a meal. We have even used it as a sauce or dressing for other dishes.
Are you after more Okra dishes? Try Yoghurt Curry with Okra, Spicy Dried Okra Snack, Okra with Apricots and Lemon, Dried Turmeric Okra, and Fried Okra.
Also try Tri Colour Raita.
Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Early Summer collection.
Continue reading “Dried Okra Pachadi | Crispy Dried Okra in Yoghurt”
Green tomatoes are very special, and how wonderful it is to have a green grocer who knows this and stocks them. To be able to find them easily is exciting, and several always make it into our shopping bag.
This time we made this delightful Spicy Green Tomato dish, and it is a cracker! It can be used either as a Indian style Chutney, or a spicy side dish. It is a Rajasthani recipe that is very easy to make – simply cook the tomatoes with the spices. No complicated procedures involved.
Similar recipes include Green Tomato and Mozzarella Salad, and Green Tomato Salsa.
Browse all of our Green Tomato recipes, and all of our Tomato dishes. Our Indian Chutneys are here, all of our Indian recipes here, and the Indian Essential Series here. Or explore our Early Summer dishes.
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