Daunker Pachadi, also known as Dangar, Danger, Daanger, or Urad Dal Pachadi, is a simple pachadi that is very famous in Thanjavur in Tamil Nadu. It is not made very often now, one of the forgotten recipes of Tamil Nadu. It is a pity because it has quite a unique flavour from the black gram powder mixed into the pachadi.
This Pachadi is a great accompaniment for Vathal Kuzhambu, Rasam or Sambar with rice or just with a mixed rice dish. There are some variations from other parts of Tamil Nadu and beyond, such as Chettinadu.
In Thajavur, there are couple of different versions of this – one with unroasted urad flour, and one where the flour is roasted. I have included both recipes below.
These recipes are from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.
Browse all of our Urad recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.
Continue reading “Daunker Pachadi | Danger Pachadi | Urad Dal”
Eggplant and dark lentils are such a paring! We loved them here – this is an extraordinary dish – and we love them in this recipe. When the eggplant is cooked with the lentils it becomes very silky and simply melts into them. This is the joy of Rummaniyeh.
Pomegranates also feature strongly in Rummaniyeh. In fact, Rumman means pomegranate, so this dish’s name, Rummaniyeh, means pomegranatey. Pomegranates are cherished in Palestine – they are an integral part of Palestinian eating, and are regarded as a symbol of abundance and prosperity. The cheap and easy recipe uses rich, sweet-tart pomegranate molasses and pomegranate kernels (when in season), for a tangy stew in which the eggplants melt into the lentils as they gently simmer. Crispy onions, fried garlic, zingy lemon juice, pomegranate molasses, hot chilli and generous amounts of olive oil are added, to create layers of flavour and transform the primary ingredients.
Today’s recipe had its genesis in the one in Falastin by Tamini. I made some adjustments to make it simpler, with more lentils, and also to get that simmered silkiness of the eggplants.
Eat warm or at room temperature with pitta or tafoon (Middle Eastern flatbread) and a chopped salad. I like a bowl of spiced yoghurt with it. You can serve Rummaniyeh at any time, but it is especially good for breakfast!
Similar recipes include Lentil Stew with Eggplants, Lentil Salad with Pomegranate Molasses, and Walnut and Pomegranate Dip.
Browse all of our recipes from Falastin, and all Eggplant dishes.
Continue reading “Lentils and Eggplant with Pomegranate and Crispy Onions | Rummaniyeh”
Who does not love a grain pilaf? – and we have a number of recipes. Each one is a variation on a theme. I love this recipe because it has a smoky flavour from the toasting of the barley and the spices. It is nutty and very delicious. Yoghurt is a common accompaniment, and today we combine tahini with it for a perfect dressing.
Similar recipes include Narangi Pulao, Matar Pulao, Barley and Lentils with Mushrooms, Freekeh Pilaf with Herbs and Yoghurt Dressing, Cypriot Grain Salad, and Mograbieh Pilaf.
Or browse all of our Pilafs and all of our Barley recipes.
Continue reading “Toasted Barley, Pistachio and Barberry Pilaf with Yoghurt-Tahini Dressing”
We have a few ways of making Cucumber Pachadi, varying just a little in ingredients. This is one of the simplest and one of the favourites.
It is of course, from Meenakshi Ammal and Vol 1 of her Cook and See books.
Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Zucchini, Lime Leaf and Yoghurt Salad, Chow Chow Kari, Vellarikkai Thayir Pachadi, Tomato Pachadi, and Bitter Melon Pachadi.
Or browse all of our Pachadi recipes.
Continue reading “Cucumber Pachadi (or use Snake Gourd, Ridge Gourd or Chow Chow)”
This beautiful salad is one of Ottolenghi’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch.
The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford.
The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.
As I mentioned, this is an Ottolenghi dish from Simple – note that we feel free to substitute ingredients that are not readily available in our local area. If you want to check his original recipe, see his books and Guardian column.
Similar recipes include Tomato Salad with Ginger and Lime, Tomato Salad with Parsley Oil, and Tomato and Roasted Lemon Salad.
Browse all of our Tomato Salads, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Tomato Carpaccio with Spring Onion and Ginger Salsa”
We are so blessed that we get good quality okra locally at a cheap price. Move closer to the city and it is rare and expensive. Our local shops stock it by the barrel load, a testament to the local Indian, Nepalese and Middle Eastern communities. I had never used Okra as much before I shifted into this area. It shows just how much that the stock in our shops influences our behaviour.
This is another Pachadi, a South Indian dish of yoghurt, okra and spices, a cooling and healthy dish. I have a few other Okra raita dishes – each one is a little different.
Similar recipes include Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Okra Tamarind Pachadi, Zucchini, Lime Leaf and Yoghurt Salad, Sauteed Okra with Ginger and Garlic, Roasted Okra with Tomato, Aloo Bhindi, and Bhindi Raita.
Browse all of our Okra dishes and al of our Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Okra Pachadi | Okra with Coconut-Chilli-Ginger Yoghurt”
I have posted a few Goan dishes including soups that originate from the Portuguese/Catholic cuisine in Goa, India. These are simple, home-fare dishes but do not lack flavour. In fact you can say that the flavour goes beyond what you expect from the ingredients. These are cheap and every-day dishes, quickly and easily made, yet comforting and filling.
This soup is a vegetable soup that is pureed and then greens and dried legumes added – chickpeas or white beans or any dried pea or bean that you have on hand.
Today I used a stock that included mushrooms, so the dish is a little darker than normal. Usually it takes the colour from the vegetables you use – varying from white if only potatoes are used, to yellow-orange from carrots and pumpkin.
Similar recipes include Narangi Shorba, Caldo, Goan Vegetable Pulao, and Feijoada.
Browse all of our Vegetable Soups and all of our Goan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.
Continue reading “Soupa de Legumes | Simple Goan Vegetable Soup”
Bondas are a popular street food in parts of Indian like Mumbai. Bondas are little round dumplings made from chickpea flour and generally filled with potatoes. They are sold from street carts or footpath stores, and in those little working-men’s canteens that have wonderful, very cheap food.
It is not so hard to make them at home. We were given this recipe for cabbage bondas and they are delicious. They can be made flat into a patty, or round to resemble the potato bondas. We don’t know the source of this recipe – if you know please let us know so that we can update this post.
Similar recipes include Crispy Fried Potato, Vadai with Yoghurt, Delicious and Addictive Indian Snacks, and Beetroot Vadai.
Browse all of our Indian Snacks and all of our Cabbage recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Cabbage Bondas”
Fondant is a word that is associated with icing these days. But it comes originally from the French, a cooking term meaning to melt. Fondant Potatoes is the most well known dish where the method of cooking is applied, but it can be used for other vegetables. They are cooked in butter, or in butter and stock, until achingly tender. Sometimes, as is the case with the Fondant Potatoes, an external crispy layer is achieved.
Ottolenghi has a great recipe in Plenty More for capsicums stuffed with fondant swedes. I was caught short, wanting to make this dish but forgetting to order swedes in the last COVID19 vegetable delivery. So I have twisted and turned his recipe to make it work with what I did have on hand – Kent Pumpkin, Parsnips and Cabbage. Absolutely delicious.
Ottolenghi himself has two versions of this dish. The one in the Guardian column uses gruyere cheese and does not par-cook the capsicums before stuffing. The one in Plenty More uses parmesan and goat’s cheese, and bakes the empty capsicum halves before stuffing and returning to the oven.
Similar recipes include Tomatoes Stuffed with Feta and Basil, Stuffed Okra, and Stuffed Mushrooms.
Or browse all of our Stuffed recipes and Capsicum dishes.
Continue reading “Baked Peppers Stuffed with Buttery, Cheesy Vegetables”
We love our miso soups and keep several different types of miso in the fridge. Today, weak from an illness, I made a fortifying broth with spices and served with noodles, mushrooms and greens. Delicious.
Similar dishes include How to Make Miso Soup, How to Use Miso, Sweet Potatoes in Coconut Miso, Miso Soup with Wakame, and Hungarian Mushrooms Soup.
Or browse all of our Miso dishes and all of our Soups.
Continue reading “Miso Soup with Dried Shiitake, Ginger and Noodles”