The Endless Meal – a notion embodies the way in our Kitchen. Always putting food away to be consumed at another time. Using the freezer. Preserving, pickling and fermenting. Dehydrating. Pre-cooking. And today, putting in a sugar syrup.
I come from a family where my mother and grandmother (and many before her, no doubt) “put up” vegetables and fruits in Spring, Summer and Autumn for consumption in later parts of the years. I still remember those bottled beans and cucumbers, and those sweet sugary preserved grapes that my grandmother used to make.
You might also like to try Mango Lassi, and Mango Yoghurt Curry. Or learn how to Dehydrate Mango and make Mango Leather.
You can browse all of the mango recipes here and more here. Explore all of our preserves here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Mangoes in a Spiced Syrup”
Green Mung Dal Soup is well known to be soothing, nourishing and detoxifying. Recently it was made in our kitchen with Amaranth Greens.
Similar recipes include Amaranth Leaves with Mung Dal, Green Amaranth Soup, and Green Amaranth Soup with Tamarind.
You might like to look at other Mung and Mung Dal recipes. Also some of our dal recipes, and Amaranth recipes. Our favourite dal is Gentle Golden Dal. Find inspiration in our Late Spring recipes.
Continue reading “Mung Bean Soup with Amaranth Greens”
It is a special and easy thing to make Kimchi.
It is a special and easy thing to make Kimchi – soaking the vegetables in brine, then mixing them with chilli, garlic, ginger and onion, adding a sweetener to feed the fermentation and add complexity to the flavour.
The final result is a tart, salty, hot pickle with a hint of sweetness that can be eaten on its own, mixed in to dishes such as rice or soup, or cooked into a recipe. I mostly eat it as an accompaniment to a meal, although I have been known to stand at the fridge with a pair of chopsticks and have a mid night or mid afternoon snack.
Try our other kimchi recipe also. Browse all of our pickles here and here, and our Cabbage recipes here and here. Find inspiration in the Spring recipes here and here.
Continue reading “Kimchi, my style | Vegetarian Kimchi”
With the pile of Mung Wadi sitting on my kitchen counter, tonight was the night to transform them into a wonderful, but simple curry.
As our late spring weather continues to be cold, and I feel doubts about the heat of Summer that I longingly anticipate, we still look for warming dishes in the evenings. With the pile of Mung Wadi sitting on my kitchen counter, tonight was the night to transform them into a wonderful, but simple curry.
You might like to browse our extensive Indian Recipe Collection, and also read how to make Mung Wadi. We have a few wadi recipes. Or browse all of our Indian recipes here and here. You might get inspiration from our Spring time recipes here and here.
Also, don’t confuse wadi with vada. Vada (which, confusingly, can sometimes be called wadi) are South Indian, savory, deep fried fritters, generally made of ground lentils. They are super soft and squishy. Wadi can be found all over India, but vary from place to place. They are hard, sun-dried ground lentil mixtures, and some are made from seeds and vegetables (these latter ones are usually called vathral rather than wadi).
Continue reading “Masala Mung Wadi | Golden Lentil Drops in a Tomato Garlic Sauce”
I love to be inspired by reading recipes. I truly do. But unless I am making something quite new I don’t always stick to a recipe. I think that we all have that tendency, right? Adapt to our tastes, and to whatever is in our pantry and fridge.
Today I read an old NZ recipe from the magazine Cuisine and thought, mmm, yes, a lovely Sunday Brunch. And then I made it my style. We give you the two versions today, so that you can see how to adopt and adapt from within a recipe framework.
Our similar recipes include Orange and Date Salad with Fennel Orange Dressing, Orange and Walnut Salad, Jerusalem Artichokes with Halloumi and Basil Oil, and Three Citrus Salad with Chilli and Ginger.
Or are you looking for Halloumi recipes? Try Halloumi and Watermelon Salad, and Halloumi Pizza.
Browse our collection of easy Salads, explore our orange recipes, and check out all of our recipes using Halloumi. Or have a look at our Late Spring dishes for even more inspiration.
Continue reading “Halloumi and Orange Salad | Two Variations”
Indian cuisine has a wealth of sun dried ingredients.
Mmmm, mangodi. I have a fascination at the moment with all things dried in Indian cuisine. Traditionally, the drying is done in the sunshine, but we often don’t have that luxury. However, with a dehydrator we can make dried wadi, vadagam, and other goodies.
Mung Wadi are a type of wadi and are special dried lentil dumplings usually made with mung dal, but other dals (yellow, red, split green or urad dal) can be used. They can be made quite plain (allowing more versatility in the spicing of their final dish) or spices can be added before drying. Like any canvas, they can take quite a range of spices and even some herbs.
On their own, these wadi are not edible, but deep fried, sauteed in a little oil or dry roasted they can be used on their own as a snack; in curries, adding spices and texture; in stirfries, soups and sambars; and in rice dishes etc. Cooked in a sauce, these dry brittle nuggets soak up the flavor and the sauce and becomes spongy and tender. Even crushed, they can be added to salads, sprinkled over the tops of soups or over steamed or BBQ’s vegetables.
You might also like to try Tomato, Eggplant and Potato Subzi with Wadi (Aloo Baingan Wadi Ki Subzi), or Masala Mung Wadi – in a Tomato-Garlic Sauce.. Or browse all of our Indian recipes here and here. You might get inspiration from our Spring time recipes here and here.
Continue reading “Mung Wadi | Mung Vadi | Mangodi | Mung Dal Badis | Dried Mung Dal Nuggets”
Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath-taking joy that goes on and on and on.
Bhajiya is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.
It is accompanied with fresh mango cheeks with chaat masala. Bhajiya can be served as breakfast, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.
There are some similar recipes. Try our Herb and Walnut Fritters, Onion and Green Chilli Bhajji, Crispy Battered Onion Bhaji, and Okra and Cauliflower Pakora.
Or for snacks, try the Channa Chat with Chat Masala, and Baked Chickpeas.
Browse all of the Bhajiya here and all Indian Snacks here. Or explore our Indian recipes. Our Indian Essentials are here. Or be inspired by our easy Early Summer recipes.
Continue reading “Bhajiya | Pakora | Vegetable Fritters Indian Style”
Vada is a common term for many different types of savoury fritter-type snacks from South India. It seems that Vada was popular among ancient Tamils in South India during 100 BCE-300 CE, so they have a long history.
Vada can vary in shape and size, but are usually either doughnut- or disc-shaped between 5 and 8 cm across. They are made from urad gram or chickpeas.
This Vada recipe comes from the Tamil cuisine of Jaffna in Sri Lanka. It is made with steamed wheat flour. You can buy this from your Indian Grocery, but you can also make your own.
Try other Vadai – Broad Bean and Mint Vadai, Maddur Vadai, Falafel, and Coriander Vada.
You might also like to try Dhal Puttu, Kolache Poha, Mochai Kottai.
Browse all of the Indian Snacks and all of our Indian recipes. Our Indian Essentials are here. Or be inspired by our Early Summer recipes.
Continue reading “Paruthithurai Vadai | Thattai Vadai | Crunchy Crackers | A Snack from Jaffna, Sri Lanka”
Ma Ki Dal and Dal Makhani really suit long slow cooking
Urad dal is a lentil that suits long slow cooking and a smoky flavour. With a little work, a covered BBQ will cope with cooking a dish like Slow Braised Lentils slowly for several hours.
This recipe will work in an oven too, no worries. But the joys of cooking outside are enormous so on sunny days, take your lentils outside. This dish is also called Ma di Dal, or Mah di Dal.
You might also like to try the other Mah ki Dal recipes and some Dal Makhani recipes.
Other Urad Dal recipes include Urad and Red Rice Kitchari, Amritsari Dal, and Urad Dal with Tomatoes.
Try other Dals as well – Masoor Dal with Green Chillies, ISKON Mung Dal, and Simple Indian Dal Soup.
Browse all of our Dal recipes and all of our dishes using Urad Dal. Our Indian recipes are here. Or find inspiration in our Late Spring recipes.
Continue reading “Ma Ki Dal | Slow Braised Lentils”
Some people LOVE a glass of wine when they get home from work. I love a cup of whole green mung bean soup.
Some people LOVE a glass of wine when they get home from work. I love a cup of whole green mung bean soup. This version is definitely suited for Spring.
Before work, I will put the mung beans in the slow cooker with spices, to cook until I get home. When I arrive home, I tip the contents into a saucepan and let it simmer for 10 minutes – I think it improves the flavour to do this – and add any vegetables that I fancy (this is an optional step) and adjust flavours of the spices. Sometimes I want it hot and tangy, sometimes without heat and more warming and nourishing. Either way, this is a comforting, detoxing, healthy and definitely delicious soup.
You might like to also try Green Mung Bean Soup, Gentle Mung Dal, or Simple Mung Dal Soup. All of the Mung recipes are here and here. Be inspired by our Spring recipes here and here.
Continue reading “Mung Bean Soup with Asparagus and Tomatoes”