Potato, Garlic and Rosemary Pizza

This pizza is one of my favourites – who does not like garlic on a pizza! It is the perfect meal for a hoard of hungry people in a hurry to eat. It makes a flavoursome meal with a minimum of fuss – just serve with a simple side salad. Salad leaves and tomato is perfect.

Make sure that you slice the potatoes thinly, otherwise they will not cook properly.

Similar recipes include Pizza on the BBQ, and Halloumi and Oven Dried Tomato Pizza.

Browse all of our Pizza recipes and all of our Snacks.  Or explore out Late Summer recipes.

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Horse Gram Vadai | Kollu Vadai

Horse gram and matki (moth beans) are often confused. Similar in colour, both are grown in dry almost inhospitable land on vines. Both have an earthy taste and require good soaking before cooking. They are even used to make similar dishes. However, they are different, with different shapes, textures and tastes. Many authors and bloggers confuse them.

Horse gram has a shape that is like small flattened discs, and matki is tiny with a bullet shape. Horse Gram has more colour variation. Those are the best ways to tell them apart. (Read more about these two lentils here.)

Moth Beans (Matki) and Horse Gram

Today we are making vadai with horse gram. A coarse mix is made with the gram, spices and herbs, and then the vadai are deep fried for a glorious snack. It is a crispy and delicious vadai, you will love them. Today I had them with some mango that I roasted with chilli flakes, a roasted tomato chutney, some slices of radish and onion, and a mango pickle.

Read more about Horse Gram (aks Kulthi Bean). It is easily purchased in Indian shops.

Similar recipes include Beetroot Vadai, Maddur Vadai, and Broad Bean and Mint Vada.

Browse all of our Horse Gram recipes and all of our Matki dishes. Check out our Vada and Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Vadai with Yoghurt

Truth be told, making Indian batters from lentils or pulses is a challenge. The Indian grinder is not available here, nor the ubiquitous mixi with its multiple contains all for a different purpose. My Indian friends pop over to India at least once a year, so their kitchens are purpose built for Indian cuisine.

You will find numerous people advise high speed blenders, like Vitamix, for grinding batters, and I bought one with this in mind (and my old blender had had its day). It was Ok, I have to say, but still hard work. At the same time I bought a popular high-mid-range food processor – high speed with a twin blade. I decided to experiment with it to make batter for these vadai, and am really happy with the result. Quick and easy, no need to use a tamper to push, as with the blender, and I wiped the batter down only twice. There was no need to add extra water. To say I am over the moon is an understatement.

These deep fried vadai, a simple form of Medhu (Medu) Vada, are made from Urad dal with a few spices. They are the type that are soaked in yoghurt for 30 mins – on their own they are a little dry. They can also be soaked in Sambar, or, as I do when I am in a hurry, serve with a bowl of seasoned yoghurt and dip each bite into the yoghurt so that you get a luxurious amount over the vadai.

Similar recipes include Horse Gram Vadai, Beetroot Vadai, Maddur Vadai, and Broad Bean and Mint Croquettes.

Browse all of our Vada and all of our Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn dishes.

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Puree di Fava | Tuscan Broad Bean Puree

We have just a few broad beans left from our pick this week, and to shake things up a bit, I make a Tuscan Broad Bean Puree, full of butter and cream or milk. Quite decadent, but then there was only enough for both of us to snack on at afternoon tea time. Delicious! And quite different to the other purees of Broad Beans that we have made.

This is an excellent way of serving broad beans when the beans are no longer young and tender. The beans are double peeled and simmered till tender, then pureed with butter and milk or cream.

Similar recipes include Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Puree with Chilli Oil.

Browse all of our Broad Bean dishes and all of our Purees. Our Tuscan dishes are here. Or browse our Late Spring recipes.

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Capsicums Baked with Feta and Tomatoes

Feta is delicious baked – when I discovered this Mediterranean dish, we were over the moon, baking it for friends and family for quite some time. We love feta – did you notice? – and our local Afghan shop has the best, soft and smooth feta that you could hope to find. It is more Danish style than Greek style feta, and we love it.

This year’s interpretation of that dish is to stuff capsicums with feta, onions, tomatoes and olives and bake. This makes a substantial dish – a feature of a meal – but also we have used it for after-work and after-school snacks. It is pretty good with some crunchy bread or Middle Eastern flatbread.

For a different version of this dish, use creme fraiche instead of the feta, and mix it with the tomato, onion, and olives.

Have a look at our Very Best Feta Recipes, a collection of dishes that we put together.

Similar recipes include Tomatoes Stuffed with Feta and Basil, Mixed Vegetables and Yoghurt with Green Chilli Oil, Capsicums Baked with Feta and Tomatoes, Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.

Browse all of our Feta dishes and our Baked recipes. Or explore our Late Summer dishes.

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Aama Vadai

Aama Vadai (also called Paruppu Vadai or Masala Vadai) is a traditional snack that is made during Tamil New Year and also Ramnavami. Made from a variety of lentils and spiced with chillies, asafoetida, curry leaves and coriander, it is a delicious snack. It is also a very popular street food snack in South India.

Aama means tortoise in Tamil. But never fear, they do not contain tortoises, it is named this way because of the hard crispy outer shell of the vadai.

Similar recipes include Vadai with Yoghurt, Broad Bean and Mint Vada, Thattai Vada, and Pea and Mint Croquettes.

Browse more Vadai recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

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Collection: Delicious and Addictive Indian Snacks

I admit it. I am addicted to Indian snacks. Who isn’t?

I have put together some of my favourites in this collection. I hope you enjoy them.

Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Green Mango Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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Herby Masala Vadai with Tomato Mint Chutney

We are here, munching some Masala Vadai for afternoon tea. These vadai are chock-a-block full of  herbs – coriander and dill. Dill is an uncommon (but not unusual) herb in Indian cuisine, but its use here is wonderful.

The recipe is adapted from one in the book Tiffin by Rukmini Srinivas. We’ve been enjoying reading from it and now want to cook the recipes. The original includes flax seeds which is a very healthy addition, but we have left them out this time.

The recipe is very adaptable. The paste is made from urad, channa and toor dals with the herbs, onions, chilli and ginger added. I can imagine these made with slightly mashed broad beans (the Western type of broad beans), for example, or a coarse mash of peas. Finely chopped capsicums or finely grated carrots would  be a variation if you were sick of the herbs.

The Tomato Mint Chutney is delightful and pairs well with the vadai. Sometimes  I will use sweet chilli sauce, or a herby yoghurt dip, or an Indian green chutney.

A high speed blender like Vitamix is best for grinding the lentils if you don’t have an Indian grinder. Use one that has a tamper if you can, to minimise the number of times you have to scrape the sides down. One of the modern high speed food processors might also work well. Remember that you want a coarse mix, not a fine paste. Also the mix needs to be shaped into patties, so do not add water unless absolutely necessary.

Similar recipes include Aama Vadai, Broad Bean and Mint Vadai, Falafel, and Tattai Vadai.

Browse all of our Vadai and all of our Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Vegetable Cutlets

I simply cannot keep away from Indian snacks.

I’ve been feeding my love of these snacks by slowly reading Rukmini Srinivas’ book Tiffin, and cooking my way through the recipes. Both activities, reading and cooking, are mouth-watering. The cutlets are packed with goodness (even though they are deep fried – ssshhhhhh). They are addictively crisp on the outside and soft and textured within.

Vegetable Cutlets are very popular snacks. They are often crumb-coated and always fried or deep fried for that great crisp texture. Cutlets are best served hot with chutney or sauce.

This recipe is the one that her Appa used to make, grinding the vegetables in an old meat grinder. When my father passed away, my brother inherited his old grinder – now I wish I had kept this ancient machine. The food processor does not quite match up to the quality produced by these (but I am nostalgic with memories. Of course the food processor will work, and does a surprisingly good job.)

You MUST have these with strong coffee and the Orange-Green Chilli Relish that I published a couple of days ago. It has a refreshing burst of citrus and is a sweet-spicy sauce. You could also serve the cutlets with a green chutney, hummus, any salsa, any tomato sauce, any yoghurt dip or sauce, or any of these other dips or sauces. Also this tart cumquat jam is particularly good with them as does this Green Tomato Fry Chutney.

It’s interesting how the Indian cuisine has adopted the words cutlet and chop for vegetable based dishes – not doubt (I assume), replicating the non-veg versions of their English invaders.

Similar recipes include Horse Gram Vadai, Masala Vadai, Falafel, the Huge Vine Leaf Pakora, and Broad Bean Vada.

Browse all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Goat’s Milk Feta with Pine Nuts and Preserved Lemon

Are you looking for a gorgeous, unusual spread for crusty bread or crackers? Look no further. This mix of soft goat’s milk feta with herbs, pine nuts and preserved lemon is just for you.

The spread can be dolloped lavishly onto crackers and bread, and eaten as-is, or topped with slices of cucumber or perfect, halved cherry tomatoes.

It is also wonderful tossed through salads – think green salads, grain salads, lentil salads. Or crumbled over sliced tomatoes and drizzled with olive oil. Top cucumber slices with a tiny dollop and serve as an amuse-bouche.

We love this mix so much that we even stuff grape vine leaves with it and grill them on the BBQ as a pre-meal snack.

Other Spreads include White Bean, Sage and Roasted Garlic Spread, Green Tahini Spread, and Broad Bean Puree.

Browse all of our other Spreads, and our Dips too. Or explore our Late Spring recipes.

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