Dr. Kilkani’s Ayurvedic Chai

Another wonderful Chai recipe

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This is the chai recipe given to me by an Ayurvedic doctor from Pune, India. He would visit Sydney regularly to give courses and I was lucky enough to attend several of them.

His chai recipe is not dependent on ratios, just the ingredients. Mix them to your own taste preferences. The best way is to make a small jar of chai blend, and then use the mix to make your morning cuppa.

Similar recipes include Tim’s Chai, Chai for Colds, Spring Chai, and Illaichi Chai.

You might like to also browse all of our Chai recipes. all of our Drinks, and our Indian recipes. Our Indian Essentials are here. Or browse our collection of Mid Spring dishes.

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Ma Karal | Sri Lankan Snake Bean Curry

At last we have a snake bean dish for you. Snake beans are generally available at Asian and Indian groceries. They are long beans, with a tougher outer layer than, say, our green beans. They are terrific in Asian and Indian dishes. Today we make a Sri Lankan curry, using Coconut Milk, Pandan and the Sri Lankan Curry Powder, Badapu Thuna Paha. If you can’t find this spice mix in your Indian and Sri Lankan groceries, and don’t want to make it, use any warming roasted curry powder (as spicy as you like – or not). At a pinch you could use Malay Curry Powder, Sambar Masala or Garam Masala.

Green Beans are a good substitute for Snake Beans if you can’t locate the longer ones.

Similar recipes include Sri Lankan Okra in Coconut Milk, Sri Lankan Mung Dal with Coconut Milk, and Sri Lankan Fenugreek Kuzhambu.

Browse all of our Sri Lankan dishes, and all of our Indian dishes. Our Indian Essentials are here. All of our Bean dishes are here. Or explore our Early Spring collection of recipes.

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Slightly Charred Okra with Garlic, Chilli and Thyme

It’s the weekend and so it is Okra time again. This recipe sautés the okra briefly and then tops them with a chilli-garlic oil. Crispy okra with chilli and garlic – what could be better? And it is tossed with basil leaves for a light and totally gorgeous dish.

Are you looking for more Okra dishes? Try Charred Okra with Tomato Barley, Greek Okra in Tomatoes, and Fried Okra.

You can browse all of our Okra recipes, you will love them. Or simply explore our Late Autumn dishes.

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Kosheri | Lentils, Rice and Vermicelli with Onions and Spices

Kosheri (also spelled Koshari) is a dish with its genesis in Egypt, although it now traverses many time zones. We have some similar recipes, but this one from Ottolenghi (in his book Ottolenghi) is another of his dishes that perfectly layers spices with other ingredients. It is a bit intense, this dish, with several cooking processes on the go at one time, but the effort is worth it. Cook the sauce, cook the lentils, cook the rice and vermicelli, cook the onions – then bring them all together.

Frankly, I love how North Africa, the Middle East and India are much more adventurous with their rice dishes than our English-based cultures. Who would have thought of cooking lentils, various pasta, burghul and/or vermicelli with rice? It seems to break all of our Western rules of food composition. Yet here they are, these mixed rice dishes, such a delicious alternative to plain white rice.

Cheap, easy and filling, kosheri is ubiquitous on Egypt’s streets and thought to be an adaptation of Indian kitchari, brought to Egypt in the late 19th century during the British occupation of both countries. Egypt’s Italian community is held responsible for kosheri’s pasta factor. Lebanon and Palestine have a simple version, a rice with pasta dish that works on the principle that less is more.

The dish can be made with or without the tomato sauce. Although it is a good accompaniment, the kosheri is also good with a Cucumber Raita, or any other Raita, Pachadi, or Yoghurt based salad, for that matter. Or just plain yoghurt.

In Egypt, this dish is sold by street vendors, but it is also very welcome at the dinner table. It can be a side dish, but I prefer it as a main, with the accompaniments tailored to eat on and with the rice. I particularly love it with the tomato sauce, some roasted cauliflower and toasted hazelnuts.

Similar recipes include Orzo and Rice, Cauliflower, Mung and Cracked Wheat Kitchari, and Cracked Wheat and Mung Kitchari.

Browse all of our Egyptian recipes and all of our Ottolenghi dishes. Our Rice recipes are here. Or explore our Late Winter collection of recipes.

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Cypriot Grain Salad

George Calombaris, well known Australian celebrity chef (how I dislike those words), is in the news for all the wrong reasons right now. But his food is very very good. This Grain Salad is delish, and I have my twitter sister, Jude, to thank for pointing me to it.

It is divine, and perfect for this changeable Spring weather. It is perfect one day, then the weather gods drag us back into mid Winter weather the next. A transitional season.

This recipe uses freekeh, but other grains can be used – couscous, quinoa, barley, burghul, for example). It is one of the best uses of freekeh and du Puy lentils that I know. The flavours in this dish are just right and balance well. It is sweet, sour, tangy, crunchy, soft, earthy, herby, and healthy.

Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Crushed du Puy Lentils with Cumin and Tahini, and Du Puy Lentils with Feta and Tomatoes.

Browse all of our Freekah dishes, du Puy recipes, and all of our many Salads. Our recipes from Cyprus are here. Or browse our Early Spring collection of dishes.

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Beautiful Buttered Orzo Pasta

Orzo is a tiny rice-shaped Greek pasta, not to be confused with barley which in Italy is also called orzo. When you see Orzo called for in a recipe, you always have to think twice! Is it pasta or is it barley? Sometimes it is not very clear.

In this recipe orzo Pasta is simply cooked and then bathed in butter. It is a delicious way to serve it, either as an accompaniment to other dishes (perhaps a replacement for rice), or tossed with herbs and cheese as a snack. We also love it with some cream and breadcrumbs added as well.

Orzo is available from Greek groceries, and can be found in Italian groceries under the name of riso, risoni, orzo, and rosmarino. The difference is in size. Riso is very small and rosmarino is larger than orzo.

Similar recipes include Pasta with Tomato and Salted Ricotta, Elegant Orzo Salad with Spinach, and Rice with Orzo.

Browse all of our Orzo recipes and all of our Pasta dishes. Our Greek recipes are here and Italian ones here. Or explore our Early Spring dishes.

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Spring Pasta with Broad Beans and Mint

Celebrate Spring with Broad Beans

This has been the year of the Broad Bean in our household. A rarely used vegetable before last year, it is again a focus for us this Spring – we found that we actually love Broad Beans. Our local Italian green grocery near our new house has large amounts of them – something that our inner-city grocery did not carry, even during Spring – so it is easy for us to celebrate this humble bean.

When you buy broad beans, young and fresh is best – they have a sheen on the pod, and will be bright green, crisp to the touch and without any black marks or blemishes. Pods are usually about 10cm long.

This pasta dish celebrates all that is Spring. Fresh and herby, it is a delight. We have used broad beans here, but it could easily use asparagus, peas or the last of the globe artichokes of the season. Or use them all together!

Remember to double-peel broad beans. Remove them from the pod, then scald them for around 30 – 60 seconds. Place in cold water then drain. With a sharp small knife make a nick in the top or side of each bean and slip it out of its skin.

Are you after other Pasta recipes? First, check out our home made eggless pasta. And try Rice and Orzo Pasta, Hand Made Pesto, and Pasta with a Cauliflower Sauce.

Are you after other Broad Bean dishes? Try Fava Bean Puree with Dill, Tawa Broad Beans, Broad Bean and Butter Bean Spread, and Glorious Five Bean Salad.

Check out our other Broad Bean recipes, and other Pasta recipes. Our Italian dishes are here. Or take some time to explore our Late Spring recipes.

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Easy Eggplant Kuzhambu | Eggplant in Coconut Gravy

Kuzhambu, a cousin to the Sambar, is easy to make as (unlike Sambar) it usually does not use the time-consuming toor dal. Toor dal can take a long time to cook unless you use a pressure cooker (I do not). Without a lentil to add bulk, Kuzhambu is often like a gravy, and excellent to eat with rice.

This is an easy eggplant Kuzhambu from the Monks who wrote the Monk’s cookbook – a collection of easily prepared South Indian and Sri Lankan vegetarian dishes, perfect for the home kitchen and not dependent on dozens of ingredients. Every recipe is delicious.

You might like to read about the difference between Sambar and Kuzhambu.

Similar recipes include Simple Poritha Kuzhambu, Green Chilli Kuzhambu, and Race Kuzhambu.

Try our Sri Lankan Long Bean Curry too.

Browse our other Kuzhambu recipes, and our Eggplant recipes . All of our Indian recipes are here and our Indian Essentials here.  Try Sri Lankan dishes too. Or explore our Mid Spring recipes.

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Seasonal Cooking | MID SPRING – Don’t Miss these Recipes for Relaxed Spring Living

Celebrating Spring

Mid Spring can still be capricious in its mid point between winter and summer. No matter where you are, it is a month of change. Gorgeous and sunny, wild and windy, or drenching spring rains – all weather reigns in this season. We look forward longingly to Summer, and are pleased to leave the chills of Winter behind.

Enjoy these highlights from our Mid Spring recipe collection.

You can also browse other Mid Spring recipes:
Other gorgeous Springtime posts include:

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 | MID AUTUMN – Don’t Miss These Recipes for Relaxed Autumn Living

Celebrating Autumn

The weather begins its transition this month, and like all change, is a little chaotic and changeable. Autumn is the time for crisp leaves, knitted sweaters, and comfort food. Windy, stormy at times, the Autumn rains come. Cooler days intersperse the fewer warmer ones, and while it is hard to let go of cooling foods, dishes get somewhat heavier and more warming. We grieve the passing of Summer but look forward to what Winter brings.

Enjoy these highlights from our Mid Autumn recipe collection.

You can also browse other Mid Autumn recipes:

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

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Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut

Urad Sprouts make a delicious Sundal

Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.

Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.

Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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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. 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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Parmesan Potatoes (with Broad Beans Sautéed with Crispy Garlic)

Perfect Saturday afternoon snack

How good these Parmesan Potatoes are! The saltiness of the cheese, the crispness from baking, and the freshness of the broad beans. It is a great snack indeed, or a first course, or an excellent side at a BBQ.

The potatoes are sliced thin and baked in a hot oven with parmesan cheese. It is very simple to make. The broad beans are quickly sautéed with garlic, and their texture goes so well with the potatoes.

Similar dishes include Potatoes and Cheddar Gratin, Potatoes Baked with Cumin and Tomatoes, and Perfect Roast Potatoes.

Have a look at the other Broad Bean recipes, and our other Potato dishes. Our snacks are here. Or simply explore our Late Spring recipes.

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Okra and Cauliflower Pakora

Are you ready for a snack? Okra and Cauliflower Pakora (Pakoda) will satisfy your deepest longings. Tossed in some chickpea flour batter, with rice flour for crispness, these little beauties are beautiful dunked into some green chutney and eaten on a sunny afternoon, sitting under a tree.

Are you after snack recipes? Try Cumin and Pepper Baked Potato Wedges, Chickpea Fingers with Tomato Salsa, and Paneer Toast.

Or perhaps you are after Okra dishes. Try Try Kurkuri Bindi (Crispy Okra), Ladyfingers Recheio (Okra with Chilli-Spice Paste), and Fried Ladyfingers, Goan Style.

Want more information? Read about Okra here, then browse all of our Okra recipes, and all of our Snack recipes. All of our Indian dishes are here and Indian Essentials here. Or simply explore our easy Early Autumn dishes.

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Charred Okra with Spiced Tomato Barley

This is an African influenced dish of barley and okra. We have made it with pearl barley, which is cooked with tomatoes, and then charred okra is added. A warming, Wintery dish.

This is often made with black barley, and there are a number of recipes available for it. As black barley is not yet available here, normal barley is a good substitute. Note that the barely is so very good, it can be cooked on its own, or topped with other vegetables, for example, charred or roasted cauliflower.

Are you looking for other Barley dishes? Try Parsley and Barley Salad with Feta, Barley with Red Kidney Beans, and Adzuki, Barley and Pumpkin Soup.

Or other Okra recipes? Try Slightly Charred Okra with Chilli, Garlic and ThymeWarm Salad of Charred Okra, Whole Okra Stuffed with Onions, and Sri Lankan Okra Curry.

Browse all of our Okra dishes and all of our Barley dishes. Our African dishes are here. Or simply explore our Mid Winter recipes.

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