Do you need a chilli hit? This is the dish for you then. The recipe is from my old flatmate, Chris Manfield, in her book Stir but over the years it has had a little altering in our kitchen. It is a dish that will wake you up. Mind you, it is a bit Ottolenghi-esque, with four or five different processes in the recipe. It will take you about 30 mins to make.
The dish sounds like a firey chilli heaven or hell, depending on your viewpoint. However it is not as hot as it seems. The chilli salt is moderated with the rice flour. You can add as much chilli as you prefer to the dressing, but I like it spicy. Use your loved chilli sauce or jam to garnish the salad. Don’t skimp on the sugar or vinegar/lemon juice elements as both of these help to moderate the impact of the chilli heat.
I adore deep frying tofu – it is so much better than the deep fried tofu squares you will find in Asian shops. Crispy on the outside and soft and pillowy in the middle. You might like to read How to Use Deep Fried Tofu. In this dish, the tofu is coated in a chilli-pepper crust before frying. You will think of a thousand ways to use this even without the salad.
Similar dishes include Deep Fried Tofu in Coconut Broth, Sticky Makrut and Tamarind Tofu, and Black Pepper Tofu.
Browse all of our Tofu dishes. Or explore our Early Winter recipes.
Continue reading “Chilli Salt Tofu with Salad of Greens”
Ricotta Salata is a ricotta that has been salted and dried. It is not a cheese that stands alone – it is rather dry – but acts so well as a cheesy seasoning. It goes particularly well in salads and pasta dishes. It is VERY hard to find here in Adelaide, surprisingly, but is readily available in Sydney.
Today we make a salad with red or black rice – the thin rice often called Forbidden Rice – with radishes, herbs and ricotta salata. You can make this salad with other rices too, but the red and black rice give a lovely nutty flavour and a little bit of texture.
Similar recipes include Red Rice and Quinoa with Orange and Pistachios, and Cypriot Grain Salad.
Brose all of our Red Rice dishes, and all of our Rice Salads. Or browse our Early Winter dishes.
Continue reading “Herbed Red Rice and Radish Salad with Ricotta Salata”
India does yoghurt better than any other country IMHO. In particular, and the focus of this collection of dishes, are the dishes where yoghurt forms a delectable sauce. The sauce is either the dish itself or the base element of the dish. We are looking particularly at Kadhi, Pulissery and Mor Kuzhambu.
Similar articles include 50 Garlic Recipes, Very Special Turmeric Recipes, and Indian Dishes for Summer.
Browse all of our Yoghurt Curry Recipes, and all of our Collections. Or explore our Mid Summer recipes.
Continue reading “Collection: Spicy Yoghurt Recipes from India”
This is a glorious way to serve tofu. It is a Korean braised tofu dish that is enormously popular as a side or main dish. To make this dish, the sliced tofu is pan fried and then braised in a soy sauce-based sauce.
The recipe uses a little known trick to firm up the slices – this makes it easy to handle them and to serve them in a variety of ways. The trick is to simmer the slices in salted water – this process tightens protein structures and causes the tofu to exude its moisture. This in turn gives the tofu slices textural integrity so that it can be simmered for a longer time while absorbing the flavours of the sauce.
Serve the tofu atop a bowl of rice, with kimchi, with steamed greens, in salads, as part of a mezze spread, or in a wrap or sandwich.
Similar recipes include Bean Curd (Tofu) with Mushrooms, Tofu and Spinach Layers, and Sticky Kaffir and Tamarind Tofu.
Browse all of our Tofu dishes and all of our Korean recipes. Or explore our Late Autumn dishes.
Continue reading “Korean Braised Tofu with Sesame-Soy-Chilli | Dubu Jorim”
Oh my goodness, Miso comes in so many different varieties, strengths and uses, sometimes it is difficult to know where to begin. But miso is so necessary in a vegetarian kitchen to add umami to dishes in the easiest and quickest way.
So we put together some of our favourite Miso recipes for you to begin experimenting and hopefully you will fall in love with this funky paste, just as we have.
Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.
Browse all of our Miso, and all of our Collections. Or explore our Late Autumn recipes.
Continue reading “Collection: How to Use Miso | 24 Recipes Using Miso”
Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.
But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.
This is also a very excellent Xmas dish.
This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.
The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.
Similar recipes include Salad of Butternut and Noodles, Grilled Butternut with Walnut Salsa, and Roast Pumpkin Couscous Salad.
Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.
Continue reading “Puy Lentils with Roasted Pumpkin, Sage and Feta”
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.
Similar recipes include Tomato Raita with Lemon-Chilli Paste, Pomegranate Raita and Bitter Melon Pachadi.
Browse all of our Pachadi and Raita recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Tomato Pachadi with Coconut-Green Chilli Paste”
We adore a thick puree of cashews and call it cashew cream – a thick puree flavoured with cardamom, blitzed until it is as smooth. It is similar to cashew yoghurt which is all the rage for vegans as a substitute for dairy yoghurt. My cream and their yoghurt are really thick unstrained versions of cashew milk. (The yoghurt is often cultured by adding probiotics and leaving it to ferment. I have not done this, but my version can be vegan if you avoid the optional dairy additions.)
I find that the best result is with a high speed blender like a Vitamix or similar. I experimented with my pretty powerful food processor too, but even after 5 mins of processing the result was still gritty. The blender made short work of it and the result is as smooth as a baby’s you know what!
The cream is very easy to make, and we use it with fruit, Asian desserts and in some of our rare desserts. Imagine it stirred through a rice pudding, for example. Drizzled over your muesli. Topping your eggless custard. Forming a base for poached or roasted fruits. Stirred through sago. Drizzling over payasam, or over some jam on Aussie Scones. On roasted figs.
If the cashews are soaked overnight it is quick to whip this up in the morning, and drizzle over muesli and fruits. Or make banana toast by spreading toast with the cashew cream and adding a layer of sliced or mashed banana.
Similar recipes include Bondi Bircher Muesli, and Overnight Oats for Amazing Breakfasts.
Browse our Yoghurt recipes, or explore our Early Autumn dishes.
Continue reading “Cashew “Cream””
This Pachadi is a lovely one, flavoured with sauteed onions, green chillies and creamy coconut. Delicious! The play of flavours and textures – I know you will love it. It is another recipe to add to our Raita and Pachadi series.
You might like to read What is a South Indian Pachadi?
Similar recipes include Tomato Pachadi with Green Chilli Paste, Cucumber and Tomato Raita, Pomegranate Raita, and Carrot Pachadi.
Browse all of our Raitas and all of our Yoghurt dishes. Or explore our Early Autumn dishes.
We’ve been making this Mung Bean Soup for decades, and it is cross-posted on our Heat in the Kitchen site as well. It appears there as part of our retro recipes – recipes from our 1996-2005 blog.
Continue reading “Onion Pachadi”
Our local Afghan shop has the most gorgeous dried apricots. They are as hard as a rock and really uninviting, but once soaked, their flavour is sweet and intense. We make a range of dishes with them, often long, slow cooked dishes of a Middle Eastern style, but we also make a South Indian pachadi (pureed vegetable or fruit in yoghurt with spices).
You might expect this dish to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the apricots retain. You can also use apricots that you have dried yourself.
Similar recipes include Onion Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.
Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Dried Apricot Pachadi”