Okra with Cumin and a Yoghurt Sauce

This next recipe in our Okra series combines the okra with cumin seed (or use caraway seed) and other spices, and cooks it in a thickened sauce which glazes the okra. It is then mixed with yoghurt, or the yoghurt is drizzled over the top of the okra. It is Indian in style, but not a traditionally Indian dish.

Okra is available for such a long period of the year, and is reasonably priced in most areas, so it makes sense to include it in your diet. It is rather a healthy food too.

Are you after other Okra dishes? Try Spicy Dried Okra, Crispy Okra, and Plain Kuzhambu with Okra.

Browse all of our Okra dishes, or explore our Late Autumn collection of recipes.

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Creamy Potato Cheese Gratin

Normally cheesy gratin dishes would be Winter fare in this house, but it is late Spring as I write, and we have the heating on and three layers of clothes. It is cold and wet. It might be 10 days from Summer but it feels like mid Winter. It HAS to be potatoes and cheese. Plus the oven warms the kitchen nicely.

Are you looking for similar dishes? Try Parmesan Potatoes, 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 Late Summer dishes.

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Pomelo Raita

We adore Pomelo when it is in season and have a range of salads and snacks that we make with it. It takes some effort to peel, but it is worth it! This particular pomelo, in season now, has bright pink flesh, and the dishes look amazing.

Today we make an Indian dish with the Pomelo. Pomelo is called different things in different parts of India, but mainly have spellings similar to Chakkotha. We mix it in the yoghurt with some other cooling ingredients – tomatoes and cucumbers – and spice it up with some chaat masala. I can’t claim all the credit for this. I saw a recipe some time ago that was similar, and the thought has stayed with me. Now that Pomelos are back in the shop, it is a chance to make this dish.

Similar recipes include Pomelo with Avocado, Three Citrus Salad, and Pomelo and Green Mango Salad.

Browse all of our Pomelo dishes and all of our Raitas. Our Indian dishes are here, and our Indian Essentials here. Or browse our Late Spring dishes.

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Garlic Yoghurt Dressing | Garlic Yoghurt Sauce

Yoghurt is used predominately for sweet purposes in my country – it is sold already sweetened (although the yoghurt makers don’t alert us to that fact) and it is often eaten as is, out of the carton. The beautiful French really sour yoghurt is not a thing here. Nor is it used for its sour notes as it is in India. It is spooned over fruit or cereal, made into frozen yoghurt, or incorporated into fruit smoothies. Not so often do we use it in dips, stir it into soups or make dressings and sauces out of yoghurt. It is a sad thing really, as the savoury uses of yoghurt are infinite and wonderful. More enlightened countries include Turkey, Greece, India and Middle East Countries. There, yoghurt is used with abandon.

When buying yoghurt for non-sweet uses, look for a Greek Yoghurt, or an Indian Yoghurt. If you can’t find any in your supermarket, visit your local Greek, Middle Eastern or Indian shop, they will definitely have beautiful, creamy, unsweetened yoghurt for sale.

Garlic and yoghurt go together so well, and the pairing is used across many parts of Europe and the Middle East – think falafel, for example. What would it be without a creamy yoghurt sauce? Often cucumber is added, but this recipe is simple and directly garlicky.

Similar recipes include Umbrian Sauce for a Cure, Roast Capsicum Dressing, and Lemony Yoghurt Dressing.

You might like to explore our other Yoghurt recipes and our Dressings. Our Salad Dressings are here. Or simply explore our Late Spring recipes.

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Schiacciata with Cheese Topping

If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.

Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.

This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.

You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.

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Green Tomato and Mozzarella Salad

I look forward to having green tomatoes from the garden – I love the tartness in salads, salsa, and topping other dishes (adding a real zing to them). Just occasionally my green grocer stocks them too.

This is a salad which is good with fresh mozzarella, either balls (big or small), plaits or long strings. We like to rip them open, roughly, spreading them over the plate, and topping with our other ingredients. Oh yum!

This recipes layers fresh mozzarella with green tomatoes and basil or other herbs. I know that you will enjoy it.

Are you looking for other Mozzarella dishes? Try Roast Red Pepper Salad with Mozzarella and White Beans, Mozzarella Salad with Crispy Tomato Crumbs, and Cheese and Eggplant Torte with Mozzarella.

What about other Green Tomato recipes? Try Marinated Zucchini with Tomatoes, and Green Tomato Salsa.

You can browse all Mozzarella dishes, and all Green Tomato dishes. All of our Tomato Salad recipes are here and our Salads in total are here. Or simply explore our Mid Summer dishes.

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Penne con Fave e Ricotta | Penne with Broad Beans and Ricotta

What a delight Spring must be in Italy! I can only imagine. And tucked amongst the dishes served outside on South Italian hillside terraces is this dish that marries pasta, broad beans and ricotta. I also use the soft Persian style feta that I get locally from an Afghani grocery shop. It is divine.

Use Penne Rigate if you can find it, the ridges on it retain the pasta sauces really really well. For the broad beans, double peel them unless they are really, really young.

Similar recipes include French Braised Lettuce, Peas and Broad Beans, Orecchiette with Broad Beans, Broad Bean and Mint Dip, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Bean Salad.

Browse all of our Broad Bean recipes, and all of our Italian dishes. Our Pasta dishes are here. Or explore our Mid Spring collection of recipes.

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Vendakkai Thayir Pachadi | Crisipy Okra in Yoghurt

Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.

This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.

Are you after more Okra dishes? Try Okra with Apricots and Lemon, Okra in Mustard Oil, Stir Fried Okra with Sesame Seed, and Fried Okra.

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 Mid Winter collection.

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Fresh Mozzarella Salad with Tomatoes, Cucumber and Pomegranate Molasses

This dish of beautiful fresh buffalo mozzarella balls has saved me many a time, late at night, tired from a long day, collapsed in front of the television. Mozzarella balls are torn apart, tomatoes, cukes and herbs added, and pomegranate molasses drizzled over.

Tearing the fresh Mozzarella adds great texture, great mouth-feel, and a much more interesting look than slicing. Never slice the large balls unless absolutely necessary.

Try these other fresh Buffalo Mozzarella recipes: Green Tomato and Mozzarella Salad, Roasted Red Pepper Salad with Fresh Mozzarella, Mozzarella and Cucumber Salad with Caperberries, and Marinated Zucchini Salad with Bocconcini.

Browse all of our Mozzarella recipes here, and all of our many many Salads. Or explore our beautiful Late Summer dishes.

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Pulissery | Simple Yoghurt Curry

A Yoghurt Curry, beautiful in its simplicity.

Puliseri, or Pulissery, is a yoghurt curry with simple spicing and thickened slightly with rice flour, designed to eat over rice. It can also be eaten as a soup, but this is non-traditional.

Pulissery is often associated with Kerala on the West coast of India, where it is also often cooked with vegetables. This recipe is from its neighbour, Tamil Nadu, and is kept simple without any additions.

The recipe is another from Meenakshi Ammal’s Cook and See books, full of traditional Tamil recipes. This one is from a recipe in Volume 3, and she calls it the Raw Variety of Pulissery.

Similar recipes include Plain Pulissery, Pineapple Pulissery, Mango Pulissery, Pulse Ball Mor Kuzhambu, and Yoghurt Curry.

Check out all of our other Pulissery recipes, our Yoghurt dishes, and all of our Indian recipes. Our Indian Essentials are here. You might also like to browse our recipes for Early Spring.

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Broad Beans with Fresh Pecorino Cheese

There is a beautiful Tuscan Spring time tradition of serving Broad Beans with a fresh pecorino cheese. The cheese is sliced and served with the beans. If the beans are young, the guests get to pod their own as they eat them. There is a saltiness in the fresh pecorino that matches the sweetness of the broad beans. And the crispy texture of the beans with the melting softness of the pecorino is divine.

Similar recipes include Spring Pasta with Broad Beans and Mint, Tomato and Broad Bean Salad, Panfried Broad Beans with Chilli, Lime and Salt, Broad Beans with Crispy Garlic, and Tawa Broad Beans.

Have a look at the other Broad Bean recipes. Our Snacks are here. Or explore our collection of Late Spring recipes.

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Tomato and Basil Salad with Grilled Cheese Croutons

After a seasonal slow start to the tomato season this past Summer (poor setting of flowers all over Adelaide), as I write this in late, late Summer, they are ripening in abundance. How special that is – teeny little cherry tomatoes and little egg shaped ones, juiced, cooked, made into salads. Yum.

This salad, another from Bittman as I journey through his 101 salads, is a wonder – a toasted sandwich made into croutons, then mixed with the classic tomato and basil salad. How good is that! Combining 3 loves – basil, tomatoes and cheese toasties. I have added some green tomatoes to the salad, as I love their tang and use them whenever I can.

Are you looking for Tomato Salad inspiration? Try My Mother’s Tomato and Cucumber Salad, Tomato Salad with Marjoram, and Tomato and Peach Salad.

Or are you looking for general Tomato recipes? Try Santorini Style Tomato Patties, Baked Tomato Pasta Sauce, and a Light Summery Tomato and Potato Soup (from India).

Have a look at our Toastie Sandwiches. All of our Tomato Salad Recipes are here, and the complete compendium of Tomato dishes are here. Would you like to browse all of our Salads?  Or spend some time to explore our Late Summer dishes.

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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 Parmesan Potatoes, 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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Mediterranean Barley with Crispy Tofu

Barley is beautiful, especially in Salads

I am in love with barley at the moment – a great wintery grain that also, strangely, has some cooling properties when used in the warmer months. Not only does it do well in soups, pilafs and vegetable stews, it is an accommodating base for salads.

Ilyse, the amazing artist from the no-longer-existing blog Lucullian Delights, had a wonderful barley and tofu salad for any season. I tweeked it just a little, and it is a perfect salad for summer or for winter.

Do also try Black Pepper Tofu, an exquisite dish from Ottolenghi. Or make Toa Hou Hod, Deep Fried Tofu with a Sweet Peanut Sauce, a Thai dish full of flavour.

Are you looking for other Barley recipes? Try Barley Pilaf, and Charred Okra with Spiced Tomato Barley. This Parsley and Barley Salad is pretty good too.

You might like to browse other Barley recipes here. Our extensive list of wonderful Salads are here. You might like to see all of our Tofu recipes also. Or simply explore our easy Late Summer Recipes.

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Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala

This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.

This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.

Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India.  Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.

Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.

Would you like more Pulissery dishes? Try Plain Pulissery, and  Mambazha Pulissery – a sweet and sour Mango dish. Why not also try Crispy Okra in Yoghurt (Pachadi).

Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial.

Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Our Indian Essentials are here. Or if you would rather, explore our Late Autumn dishes.

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