Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth

Enjoy the flavours of Malaysia with this easy vegetable dish.

Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.

You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.

How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).

Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.

Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.

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Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls

Using cooked or tinned chickpeas, falafels are very easy to make.

Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and  frozen, for an easy supper.

Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll with cardboard-tasting falafel stuffed into them for a “vegetarian option” when it would have been more flavoursome to leave them out?

Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as fritters.

You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”Chickpeas can be baked, or made into a spread, or smashed and made into a salad.  They are really healthy – have a look at this article.

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Seasonal Cooking | LATE WINTER – Recipes Not to Be Missed for Warming Winter Living

Late winter brings thoughts of Spring, although the weather is still freezing and we still look for nourishing and warming dishes. The oven is used a lot as it warms the kitchen and the heart.

Celebrating Winter

You can also browse other Late Winter recipes:

If you have difficulty with any links, please let us know. We would love to fix them for you.

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Seasonal Cooking | Don’t Miss these LATE SUMMER Beauties | Food for Late Summer

Food for the last days of Summer

As we enjoy the final month of Summer, often the hottest month, foods are still light and cooling. Gradually over the month, as signs of Autumn appear, the foods gain a little depth. We don’t want to think yet about the end of Summer, and that it means the approaching Winter. Spicy Indian food is great in Late Summer – the heat of the dishes is cooling to the system, and there are many cooling drinks, raitas and simply prepared foods. Rasams and Sambars abound.

Enjoy some snippets from our  Late Summer collection. For our whole collection of recipes for Late Summer recipes, explore S0up Recipes for Late Summer; Salad, Vegetable and BBQ Recipes; Indian Deliciousness; Goodies, Grains, Lentils and More; Cooling Drinks and Sweet Things; and Tips and Hints for Cooking in Late Summer.

If you find any broken or incorrect links, please let us know. we would love to fix them for you.

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Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi

I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish.  She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.

Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.

She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.

What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.

Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.

Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.

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Sakkarai Pongal | Sweet Pongal with Milk

Sakkarai Pongal is short grained, raw rice cooked in jaggery and milk with mung dal, simmered until thick and then garnished with ghee, cashew nuts and raisins. It is not the traditional Milk Pongal cooked completely in milk, but is a definite favourite. It is a distinctive dish from Tamil Nadu, and also cooked in Sri Lanka and some other states in South India.

Pongal is a festival in January where we thank the Sun for the bounty that it brings us. Sakkarai Pongal is cooked in the morning as the sun rises and is presented as part of the devotions. Read more about the Pongal Festival here. And all of our dishes for the Pongal Festival are here.

But Pongal, the dish, can be made at any time. There are sweet versions (sakkarai), and you might like to try the others: Sakkarai Pongal from Jaffna; and Sakkaria Pongal without Milk.

And there is a savoury version, called Ven Pongal. You can see that one here.

Otherwise, browse all of our Rice dishes, and all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.

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A Revitalising Cardamon, Cinnamon and Clove Tea

Make a herbal tea to revitalize you. I love this one.

Spiced tea is always intensely interesting. Do try it. This is a take on a similar tea served in India. It is very special both with and without the optional black tea.

You might also like to try Phanta (Basil) Tea, Ayurvedic Teas, or Herbal Teas. Or browse our complete set of tea recipes here and here.  Feel free to browse other recipes from our Retro Recipes series of recipes from our first blog which ran from 1995 – 2005.

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Bondi Bircher Muesli | Bondi Overnight Oats

Muesli is a breakfast and brunch dish of raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow’s milk, soy milk, almond milk, other forms of plant milk, yogurt and/or fruit juice. (Thanks, Wikipedia.)

Bircher Muesli was developed around 1900 by Maximilian Bircher-Brenner, a Swiss doctor and nutritionist, for his patients at his Zurich sanatorium as a way of getting more raw fruit into their diets. It is still a very popular breakfast in Switzerland and Germany, as well as many other parts of the world. The original recipe called for a higher ratio of fresh fruit to grain, and soaked the raw oats overnight since they took some time to soften. Each day the patients began their day with this mushy fruity mixture. Perhaps it was not an inspirational dish at the time, but in the past 12 decades, the dish has been refined and is an attractive start to the day.

Bircher Muesli traditionally contains a lot of apples, by way of juice and grated fruit. Bircher-Benner believed apples cured him of jaundice in his youth, and he strongly advocated the healing powers of diets high in fruit and vegetables. Thus originally it had few oats (about 1 Tblspn per person) and lots of fruit.

I guess Bircher Muesli was the original Overnight Oats! Here in Australia it is a perfect Summer breakfast. Fruit is plentiful in Summer – beautiful, perfect peaches, apricots, peacharines, nectarines, berries, plums, …. all and more freely available. This breakfast dish – the Australian version – celebrates our sunshine and Summer.

You must also try Overnight Oats. Other dishes include Shrikand and Besan Payasam, both interesting dishes for breakfast.

Have a look at all of our Breakfast dishes here, or browse our easy Mid Summer recipes.

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Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime

A Salad with the tastes of Mexico

What to do with left over flatbread or roti, no longer near its prime, but not yet ready to be allocated to the bin? Ah, I have the answer for you. Crisp it up in the oven and turn it into a wonderful, mexican influenced salad.

Those organic corn chips can be used in this salad too – the ones without added flavourings. They are perfect. Also corn tortillas, crisped in the oven.

While you are at it, crisp up a lot of the flatbread, rotis or tortillas. They are excellent with cheese or dips. Very crispy and crunchy.

You will love this salad. Feel free to browse our other Salad recipes here and here. We have a lot, so if you just want Tomato Salad recipes they are here. This is a salad inspired by Bittman – have a look at his other superb salads.  Or simply explore our easy Summer recipes here and here.

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Cumin, Coriander and Ginger Infusion (Tea)

Aahh, relax!

You find the most magical spice infusions in India. Although I still call them “teas”, technically, they are infusions or tisanes. In India, tea (chai) is only made from the leaves of the tea plant, often supplemented with spices.

Feel free to browse other recipes from our Retro Recipes series of recipes from our first blog which ran from 1995 – 2005. You might also like our Tea recipes here and here. Our Chai recipes are here. Or browse our Indian recipes here.

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Artichoke Hearts and Feta Salad with Tomatoes

Artichokes are not something that appear in this house very often, except perhaps as decorations – they look so good, right? Truth be told, I am a bit too lazy to do the work to prepare and cook them. While the taste of fresh ones must be superior, I have turned to grilled hearts from the deli section of the supermarket for this salad. You can also use canned. Hearts are available in jars and cans in supermarkets. After all, we all turn to canned beans and lentils very occasionally, even though freshly soaked and cooked tastes infinitely better. So, today, against my preference for limiting processed foods, I am rebelliously Ok’ing that can or jar of artichoke hearts for this recipe if you can’t get the grilled ones from the deli section. Sometimes you can also find frozen ones, and you could grill them yourself.

Are you looking for other salads?  Can we suggest Easy White Bean Salad, Du Puy Lentils with Feta and Tomato, and Fennel Salad with Fresh Prunes?

You can browse all of our Salads here. Or just check the Bittman Salads. We have some Feta recipes. Or simply browse our easy Mid Summer recipes.

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Mushroom Curry with Yoghurt-Tomato Sauce

Madhur Jaffrey’s recipes, although not always traditional, are always tasty, easy and no-fail. This is another one – I found it in my pile of saved recipes, scribbled out. Any mushrooms are good with this yoghurt -tomato gravy/sauce, just cut them large enough so they don’t get lost in the sauce.

You might like to Stuffed Mushrooms on the BBQ, Mushrooms on Toast, or Mushrooms a la Grecque.

Would you like other yoghurt curries? Try a Kerala Sweet and Sour Mango Curry, Moar (Yoghurt) Kuzhambu with Lentil Dumplings, and coconuty Avial.

You can find all of our Indian dishes here, and all of our Mushroom recipes here. We have a number of Yoghurt dishes. Or take some time to explore our Mid Summer dishes.

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Cardamom, Coriander and Fennel Herbal Tea | Ayurvedic CCF Tea

Try this tea/herbal infusion, but not before bed. It is slightly diuretic so may disturb your sleep. It is another of the great Spring Detox teas, all of which are a variation on a theme. This is one of the first such teas that I made, and was instantly aware of its properties. Oh the power of herbs and spices.

Please also check out a similar tea – Pitta Tea – also suitable for Spring. You might enjoy The Making of Herbal Teas, The 5 C’s Golden Spiced Tea, and Yogi Tea. All of our teas are here, and Ayurvedic Hints here. Or simply explore our Early Spring Recipes.

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Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips

Bittman once put together 100 salad recipes in short 2 or 3 line descriptions. I love to turn to these suggestions in the warmer months for inspiration. They are great flavour combinations yet simple and easy to put together, and are great inspiration on hot days when your creativity flags.

Grilled eggplants are always a winner, and I grill them on my covered BBQ. A few red and green capsicums are added alongside, shining from being wiped with oil prior to being placed on the grill. Twenty minutes later the capsicums are charred and the eggplants are soft and collapsed. Perfect bases for salads and soups.

Would you like to try some other Eggplant dishes? Try some BBQ’d Marinated Eggplant, Roasted Eggplant Salad with Verjuice, and Steamed Eggplant with Sesame and Spring Onions. All of our Eggplant recipes are here.

The Bittman salads we have beein inspired by are here.  Or take some time to explore all of our Salads.  All of our Eggplant recipes are here. Try some Cannellini Bean Recipes. Or take some time and explore our Mid Summer recipes.

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Green Peppers in Yoghurt

The Middle East has a variety of flavours and dishes that are amazing and under-explored in other countries. And yoghurt, one of my favourite food stuffs, features strongly there as it does in India. The recipes using yoghurt are often simple – take a vegetable, some yoghurt, garlic, dried mint and some spices, mix and serve.

Traditionally it is used as a pre-dinner snack or appetiser, generally served with pita bread., but you can use any flat bread. We get a great Afghan flatbread cooked fresh on the tandoor from our local shop, and it is amazing.

You can use the Green Peppers in Yoghurt as you might use a salad. If you use thick, drained yoghurt they can be used as a dip or spread, or it can be used as a sauce or dressing.

If you are looking for other Middle Eastern dishes, try Fragrant Eggplant with a Garlic-Yoghurt Sauce, Cucumber and Yoghurt Mezze, and Chickpea “Tabbouleh”.  All of our Middle Eastern dishes are here.

Capsicum recipes you might like to explore include Grilled Peppers and Eggplant Salad, Roasted Red Pepper Salad, and Baked Peppers with Cherry Tomatoes. All of our Capsicum dishes are here. All of our Salads are here.

Our Dips are here if you are after dips and sauces. Or simply take some time to explore our Mid Summer dishes.

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