A fresh South Indian Chutney made from pureed coconut and coriander.
This is a simple Indian chutney. There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal time. They can be prepared with a limitless variety of ingredients.
Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.
Continue reading “Coriander and Coconut Fresh Chutney”
Coriander (Cilantro) paste is useful in so many cuisines – Greek, other Mediterranean, Indian, Vietnamese, Malaysian and other SE Asian dishes, to name a few. Sadly, it is difficult to keep fresh coriander in the kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste. For other ways, check out how to preserve fresh herbs. I recommend tall, tightly sealed, plastic containers – I have found this the best way.
This is a great paste for stirring into soups and broths, adding to Indian and S. E. Asian dishes – add a generous spoonful when frying off other ingredients – or adding to sauces.
Are you looking for other coriander recipes? Similar recipes include Zhoug, the Middle Eastern Coriander Paste and Dip, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Perhaps also browse all of our Pastes – we have some good Chilli pastes indeed. Or simply take some time to browse our Mid Summer recipes.
Continue reading “Coriander Paste | Cilantro Paste”
Rasam, a spicy Indian broth, made with Indian Holy Basil.
A Tulasi plant was recently gifted to me and I have been enjoying an abundance of Tulasi teas. But Tulasi can also be included in Rasam, and it makes a very special dish.
You can read more about the extraordinary healthy properties of Tulasi here. Tulasi can also be spelt as Tulsi or Thulasi, or called Holy Basil. Don’t get it confused with Thai or Sth East Asian Holy Basil, it is an Indian Holy Basil and quite different to the Thai herb. Our Tulasi recipes are here.
You might like to read about the difference between Rasam and Sambar. And find out how to make a rasam powder. Are you looking for other rasam recipes? Try here and here for tomato rasam, garlic rasam, lemon rasam, parappu rasam and others. All of our Indian recipes are here and here. And find inspiration in our Summer recipes here and here.
Continue reading “Tulasi Rasam | Spicy Indian Broth flavoured with Indian Holy Basil”
For those parts of the world that are moving into Spring, inspiration for healthy spring eating.
Maintaining a balanced diet is the first casualty of a busy lifestyle. I often wonder what on earth we women did when we left the home and went out to work. (Please, no spam about this. I am ancient enough to have been a part of that movement and I will bore you to death with stories should you dare spam me about this. It was an exciting, exhilarating time for women. But now? We rock the cradle, clean the house AND run a business.) Continue reading “Seasonal Cooking | 6 Ways to Cook and Eat for Healthy Living in Spring”
Crispy herbs and garlic are good to strew over all kinds of dishes.
Use crispy garlic to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage and Curry Leaves likewise.
Browse all of our How To posts here and here, and Garlic recipes here and here. Find some inspiration in our Autumn recipes here.
Continue reading “How to make Crispy Garlic, Crispy Sage and Crispy Curry Leaves”
I remember my first trip to India, travelling the back-roads of Goa with a gorgeous Indian tourist guide for the day. He pointed out some betel nuts drying on the sides of the roads. In all of my naivety, I said to him “Don’t betel nuts make you go funny?” With a sage wiggle of his head, he replied “My dear, there are many things in India that make you go funny.”
How right he is, and not all of them in the hallucinogenic way.
Actually, betel leaves have many uses in India and beyond. Some of them spiritual, some of them artistic, some of them culinary. Today’s use is in a salad, and it is not Indian, but Thai, with the telltale flavours of sour, sweet and hot melded perfectly together.
I have heard that Betel Leaves are not from the same plant as Betel Nuts, but rather a plant closely related to pepper. They can be eaten raw, and are often used as a wrapping for food in India and Thailand.
You might also want to try Steamed Thai Eggplant and Zucchini, Steamed Eggplant with Sesame and Soy, and Ottoleghi’s Steamed Eggplant and Soy Dish. Our Thai dishes are here and here, and our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “A Wicked Tamarind and Lime Dressing and a Thai Betel Leaf Salad”
Wonderful thick chunky Indian pancakes or Dosa.
Adai is a wonderful thick chunky Indian fritter style dish or Dosa. It is difficult to use English terms to describe Indian dishes. Dosa varieties can vary from something close to a thin fritter to being like a flatbread. Dosai are made from flours (lentil flour and rice flour) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to them that it is best to stick to the Indian names. This is Adai, a type of Dosa. You might like to read Indian Flatbreads – Pancakes? Or not?
Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.
Browse our dosa recipes here, and our complete set of Indian recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Adai | Thick Chunky Multi Lentil Dosa”
Dried Onion Dumplings in a Spicy Tamarind Broth.
This is S. Meenakshi Ammal’s Cook and See book’s Vatral (Vathal) Kuzhambu. Vathal or vatral are vegetables that have been salted, spiced, and dried in India during the hottest parts of the year. They are not only delicious, but also an excellent way of preserving vegetables for the colder and wetter seasons. They come in all guises, and are often made at home.
You can make your own, but they are also available at Indian stores and groceries. They go wonderfully well in a tamarind-rich spicy gravy.
You might like to explore other recipes for kuzhambus, sambars and rasams. Are you wondering what is the difference between a kuzhambu and a sambar? You might like to read this post that answers that question. Or browse all of our Indian recipes here and here. Explore our Indian Essentials here.
Continue reading “Vatral Kuzhambu”
Wonderful teas/infusions to make, especially in times of gratitude.
When the world seems a little out of kilter, have a cuppa tea. Need a lift? Make coffee.
Why not also try Cardamom Coffee, and Barley Coffee.
You could also browse all of our tea recipes. Learn about different spices here. Or be inspired by our Mid Autumn recipes.
Continue reading “Unusual Herbal Teas, Coffees and Infusions”
Urad dal gives a wonderful crunch to this rice.
How many ways do you know how to cook rice? In my part of the world people would probably respond 1, or 2 at the most. But if you asked in India, the answer would perhaps be in the 100’s. From Spinach Rice, to this beautiful Urad Dal Rice, to plain rice served with a myriad of spicy condiments mixed with the rice or sprinkled over the top. In Indian cuisines there is an endless variety.
The Urad Dal gives the rice texture, crunchiness and taste. The garlic is strong but not overwhelming. The coconut provides a taste of the tropics.
You can adjust the recipe and cook in a rice cooker if you prefer.
You might like to try any of our rice dishes, and more here. Especially try our South Indian Coconut Rice, Malaysian Kampung Rice, and Balinese Coconut Rice. Or explore our Indian recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Urad Dal Garlic Rice”
A gorgeous salad or side dish of stir fried sprouted lentils
A gorgeous side dish of sprouted lentils today. Gorgeous AND delicious, South Indian sundals are dry lentil dishes with spices. They are a traditional food during the Navaratri Hindu Festival.
We have many sundal recipes – you can explore them here. Or browse our Indian recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Red Lentil (Masoor Dal) Sprouts Sundal | Stir Fried Sprouts with Spices and Coconut”
A delicious Indian Curry using Daikon and Pumpkin.
An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.
You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.
Continue reading “Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry”
Celebrating Chickpea Flour
I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen. Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.
Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.
Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.
You might also like to try Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. All Pudla recipes are here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour”
Indian food is wholly and solely about the spices. Any other ingredient is simply a carrier for the spices.
A Yoghurt Curry, another wonderful spice dish where the flavours are carried on silky, beautiful yoghurt. How special this easy curry is. It is a fairly standard recipe, where a a double layer of spiciness is achieved through a spice paste for the yoghurt, and the tadka added at the end.
I love yoghurt and this dish is a firm favourite.
Explore more Indian Yoghurt curries and dishes here. You might like to see more yoghurt dishes here and here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Kadhi | Yoghurt Curry”
Ready when you walk in the door of an evening.
A great Soup provides such great joie d’vivre on a cold night.
This recipe for Turtle Beans can be slow cooked in the Rice Cooker on the slow-cook setting, in a slow cooker or on the st. Turtle Beans have a dense, earthy texture and flavor, slightly salty and reminiscent of mushrooms. This dish can be used as a thick soup, or served over rice.
The recipe is for a slow cooked version, but it can be adapted for the stove top. I have also made this soup with whole masoor – whole red lentils – with great success.
You might like to see the du Puy Lentil recipes here and here. Or browse the Soup recipes here and here. Be inspired by our Winter recipes here and here.
Continue reading “Turtle Bean Soup | Black Bean Soup”