A perfect Spring day here, hot and clear, and smells delicious, as all Spring days should. We cranked up the BBQ and cooked up a feast.
A perfect Spring day here, hot and clear, and smells delicious, as all Spring days should. We cranked up the BBQ and cooked up a feast. You can make this Hot Tomato Salad in the oven or in the BBQ, your choice.
You might also like to try other BBQ dishes, including Fennel on the BBQ, Baked Pears on the BBQ, Garlicky Eggplant with Feta, Asparagus in Pastry and Bananas on the BBQ. You can browse them all here. Find inspiration in our Spring recipes here and here.
Continue reading “Warm Tomato Salad”
Sometimes, only a pizza will do.
Sometimes, only a pizza will do. Sometimes the comfort of carbs and the take-away feel are the things that are required. When such attacks come, make a pizza. For ease, make it in a covered BBQ, such as a Weber Q.
You might also like to try other Vegetarian BBQ Recipes. You can browse them here. They include Hot Tomato Salad, Garlicky Eggplant with Feta, and Asparagus in Pastry. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Spring recipes here and here.
Continue reading “Pizza on the BBQ”
Sago is back in fashion! It is wonderful when it is paired with enough lemon juice that it is tangy, and enough jaggery that it is sweet, and swimming in coconut milk. A truly delicious and cooling dessert, just made for hot weather. It can be served hot, cold and at room temperature.
Are you after other Sago dishes? Try Sago Payasam, and Sago Pilaf.
There is a similar recipe from the Retro Recipe Series on this site’s sister site, Heat in The Kitchen, but it has been updated here with changes in technique. It is a bit simpler, too. The recipe appears there as part of the Retro Recipes series.
You might like to browse all Sago recipe and explore all of our Dessert recipes. See the complete set of Indian recipes too. Or be inspired by our Late Spring dishes.
Continue reading “Lemony Sago in Coconut Milk | Sabudana Coconut Payasam”
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 flours and rice flours) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to the Western idea of pancakes, so it is best to stick to the Indian names. You might like to read Indian Flatbreads – Pancakes? Or not?
This recipe is for Adai, a type of Dosa. Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.
Similar recipes include Potato Dosa, Cheela, and Coconut Dosa.
Browse our Dosa recipes here, and our complete set of Indian recipes. Or be inspired by our Mid Spring recipes.
Continue reading “Adai | Thick Chunky Multi Lentil Dosa”
The easiest way to use a BBQ.
The easiest thing to do with a BBQ, the thing that does not take any thinking or preparing, is simple grilled vegetables with, say, haloumi.
It’s for those nights when it is far too much to stir, cut, saute, blend, whiz, spice up, make tadkas. When the weather is nice it is perfect for a BBQ.
You might like to browse our other BBQ recipes here. Our favourites are Roasted Carrots with Pomegranate Molasses and Roasted Grapes. If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Melty Cheese and Baked Bananas. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
Continue reading “Grilled Vegetables on the BBQ | Quick Meals”
Lentil crumble with vegetables, delicious.
This dish showcases a delightful crumble made from coconut and lentils. There are actually three different types of crumble mentioned in Meekakshi Ammal’s books Cook and See. The Green Bean Paruppu Puttu, is one example. Paruppu Puttu is another. And this is the third.
In this dish the longer coconut shreds were used, but traditionally grated or powdered coconut would be used.
Have a look at our collection of Thoran recipes.
You might also want to try Bean Paruppu Usili, and Dhal Puttu. All Lentil Crumble dishes are here. You might like to browse all of our Kerala recipes. Perhaps you are looking for other Thoran/Poriyal recipes , or other Vegetable Fry recipes. Or explore our Indian recipes. And explore our Late Winter recipes.
Continue reading “Carrots with Coconut-Lentil Crumble | Carrot Thengai Poriyal”
In celebration of the birthday of this blog, I am publishing some of my old recipes. We began blogging in 1996, and this blog was created in 2007.
To cook is to be a sorcerer. – Alma Lach
Original quote from the front page of my first Recipe and Cooking Blog
Way back in 1996 I began putting my recipes online. Things were different then. The internet was still young. There were no blogging platforms. You needed to know how to write html and debug funny little errors in the postscript that was generated for printer files. There was no food porn. No photographs. Just words to describe your dishes.
You may like to browse all of the Retro Recipes. Our Dessert recipes are here and here. Be inspired by our Winter recipes here and here.
Continue reading “Currant Mint Pastries”
This is a wonderful, textural dish, a perfect compliment to an Indian meal, or a snack on its own.
This Usili is from Meenakshi Ammal’s second volume of Cook and See. In Meenakshi Ammal’s book it is called Paruppu Puttu, or scrambled lentils. Usili (or usli) also means scrambled – confusing for us at times, but different states, regions, towns, even families in India will hold different traditions, not the least in the naming of dishes. Just part of the wonderful rich tapestry which is India. There is more information on lentil crumble types here.
This lentil crumble recipe is made with beans, but you can also use other vegetables such as cabbage, broccoli, grated carrot, banana flower, other types of beans such as cluster beans or broad beans, or indeed, without any vegetable at all.
You might also like Gujarati Green Beans, Dhal Puttu, Carrot Curry with Coconut Lentil Crumble and Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs.
Browse all of our Green Bean dishes, Usili recipes, and our lentil crumbles as well. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble”
Top to Tail Vegetarian eating (perhaps it is Tip to Leaf) is all the vogue at my place.
Kuzhambu is a South Indian dish with infinite varieties. They are gravy-like dishes intended to eat over rice, and form an important part of daily meals in Tamil Nadu. Read more about Kuzhambu dishes here.
Orange Kuzhambu – made from the peel only – can also be made with lime or lemon peel (even Meyer lemons). Even mandarin peel can be used.
You can see the genesis of this dish in making food stretch, in the “top to tail” eating, vegetarian style, of people for whom sustenance and deliciousness was the requirement, whatever food was at hand. Perhaps it is “root to leaf” eating.
You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Narathankai Kuzhambu | Orange, Lemon or Lime Peel Kuzhambu”
This is a very simple dish, you can whip it up in no time from spices and tamarind.
Kuzhambu dishes are those South Indian spicy and tangy gravies that can be eaten over rice. Distinctively South Indian, they form an important part of the Tamil cuisine. This Kuzhambu is a very simple one, you can whip it up in no time. No grinding, no vegetable chopping and cooking, just spices and tamarind. It is perfect for the end of the week when you are running out of vegetables yet want a tasty home cooked meal.
Add some vatral to any leftover kuzhambu for the next day.
Try some other Kuzhambu recipes – Eggplant Kuzhambu, Lentil Balls in a Spicy Gravy, Green Chilli Kuzhambu, and Yoghurt Kuzhambu. Also try Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Masala Kuzhambu with Gram Flour Vadai.
You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes and our Indian Essentials. Other Late Winter recipes can be found here.
Continue reading “A Simple Seasoned Kuzhambu”