There are a couple of pachadi recipes that are healthy and delicious and also perfect for the times that you don’t have any vegetables to add. One is Daunker Pachadi, made with powdered urad dal, and this one, Kottu Mauva Pachadi, made with powdered mixed dals and grains.
It is quite easy to make if you have a spice grinder – the roasted dals and grains are ground to a powder with turmeric and pepper.
This is a recipe from Meenakshi Ammal’s Cook and See Volume 1. We love cooking these 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, Poha Yoghurt Pachadi, Tomato Pachadi, Tri Colour Pachadi, and Bitter Melon Pachadi.
Continue reading “Nethu Kottu Flour Pachadi | Kottu Maavu Pachadi”
I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.
A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.
Today it is roasted red capsicum, feta, yoghurt and walnuts.
Similar recipes include Eggplant Spread, Horseradish Dip, and Beetroot and Yoghurt Dip.
Or simply browse all of our Dips and Spreads.
Continue reading “Roasted Red Capsicum and Feta Dip and Spread”
Purslane (Ghol in Marathi, Kulfa in Hindi) grows prolifically in my garden and is a powerhouse of goodness. It grows around the world, used mainly by Persians, in India cuisines, and by the Australian indigenous people. It is perfect in salads or cooked in stir-fries and bhajis. It is a seasonal plant which has a unique tangy taste.
This dish is a Maharastrian style curry usually eaten with steamed rice or rotis. It can be made with Purslane, green Colocasia, sorrel leaves, red amaranth, spinach leaves and other greens. It has a lovely texture with peanuts and channa daal. The dish is typically made with a medium thin yoghurt base.
Similar dishes include Kadhi (Yoghurt Curry), Kadhi with Okra, and Pulissery.
Also browse How to Use Purslane in Salads.
Browse all of our Purslane dishes and all of our Indian Yoghurt recipes. Or explore our Late Summer dishes.
Continue reading “Ghol Takatli Bhaji | Maharashtrian Purslane in Yoghurt”
Carrots are one of the best selling vegetables in North Africa because of their sweetness. Their sweetness is paired with both sour and spicy flavours in many dishes of the region – salads, tangines, pastries, desserts.
In this Moroccan dish, carrots are cooked and crushed to make a sharp and hot spread. Bring it to the table while still warm, on a platter with a pile of warm pitta breads. It makes a great starter or mezze dish.
This is a recipe from Ottolenghi’s Plenty More. We are cooking our way through Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our kitchen, garden, pantry and local shops. For the original recipes, check his books and his Guardian column.
Similar recipes include Red Capsicum and Feta Dip, Moroccan Orange and Carrot Salad, Moroccan Carrot Salad, and Spicy Moroccan Carrot Dip.
Browse all of our Moroccan recipes and all of our Carrot dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer recipes.
Continue reading “Spicy Crushed Carrots with Yoghurt”
The Women’s Weekly cookbooks graced our home in the 80’s and 90’s (last century) and some of them are still really good. I do regret handing a lot of them on to friends and family over the years, but I still have a couple. The Biscuit one is good for a few eggless biscuits, something hard to find these days.
These are Australian style biscuits, not the (strange?) US version of biscuits.
I made these Bran Butter Biscuits because one of the young ones in my life loved oat biscuits when he was really young, and these are close enough for him. They are buttery, but with so little moisture they can be a little dry. Best snacked alongside a cuppa tea with a friend and some good
gossip stories. You will eat more than you anticipate – make a double batch if necessary. I have used oat bran in this recipe but you can just as well use wheat bran.
I make these in the food processor. If you prefer to make by hand, use the usual method – sift the flour, salt and baking powder, add bran and sugar and rub in butter. Add water till the dough comes together. Then continue as per the recipe.
You can see in the photo that I let the second batch bake a little longer than the first. It is nice to have the extra colour on the biscuits.
Similar dishes include Garlic, Rosemary and Parmesan Biscuits, Bran Butter Biscuits, Date Tahini Biscuits, Wholemeal Bran Biscuits, Oat Cakes, Tahini Biscuits, and ANZAC Biscuits.
Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.
Continue reading “Bran Butter Biscuits | Egg Free”
These are great, quick biscuits when you need something in a rush. Visitors? A hoard of teenagers landing on you? Or on your own and needing something to spark up your day? These are the biscuits for you. They are a little salty, a lot parmesan-y, and incredibly morish.
Similar recipes include Bran Butter Biscuits, Tahini Biscuits, Aussie Scones, and Griddle Scones.
Browse all of our Biscuits, and take to time to explore our Early Summer recipes.
Continue reading “Garlic, Rosemary and Parmesan Biscuits | Egg Free”
We’ve never had barley as a sweet dish before (apart from this mixed grain/lentil congee), so when I saw this Barley Pudding recipe from The Guardian, I was intrigued. It also hit the spot with rhubarb which is shaping up to be the fruit of the season in our kitchen.
I made some adjustments to the original, as is my want. The original used A LOT of sugar, and I cut it by almost a third. That is plenty for our tastes, but feel free to add more if you prefer. Also I used far less water than indicated, and it was enough, but do keep a careful eye on the barley and the rhubarb as they cook, to make sure there is enough liquid.
Similar recipes include Char Grilled Stone Fruit with Scented Yoghurt, Strawberry and Rhubarb Jam, Beetroot and Rhubarb Salad, and Black Pepper Rhubarb with Gin Soaked Cumquats.
Browse all of our Barley recipes and all of our Rhubarb dishes.
Continue reading “Sweet Barley with Ginger Poached Rhubarb”
Goodness, how good are these sweetcorn pancakes! They make the perfect weekend breakfast or lazy Sunday lunch. I would also make them for an eat-in-front-of-netflix weekend evening meal with a green salad, or, heaven forbid, some chips with spicy mayo.
It’s based on an Ottolenghi recipe. I have made it egg-free with my usual replacement for eggs in dishes like this. That is – chickpea flour, cream and eno or baking soda. Recently I have changed the ratio I use – 5 rounded Tblspn chickpea flour + 1 large Tblspn cream + 0.25 tspn eno per egg. You can use less flour of course, but don’t leave out the cream. It adds beautiful texture. If you are vegan you might like to play around with some vegan cream, perhaps. If you want to see Ottolenghi’s original recipe, check his books or Guardian website.
Similar recipes include Sweetcorn with Black Pepper and Lime, Cauliflower and Cumin Fritters, Aloo Tikki, Zucchini and Sweetcorn Fritters, Sweetcorn and Butternut Fritters, Sweet Potato Fritters, Broad Bean Burgers, and Indian Pakoras.
Browse all of our Sweetcorn recipes and all of our Fritters and Pancakes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn recipes.
Continue reading “Sweetcorn, Spring Onion and Chilli Pancakes”
For barley lovers, a beautiful salad. Such a simple salad to make, if you are comfortable with soaking and cooking the barley and cannellini beans. To make it even easier, canned beans can be used. Just warm them through before mixing with the barley.
Similar recipes include Toasted Barley and Pistachio Pilaf, Broccolini Risotto, Summery Grain or Lentil Salad, Barley with Pistachios and Raisins, Grain and Grape Salad, and Buckwheat and Broccolini Salad.
Continue reading “Warm Barley and Cannellini Salad with Charred Broccolini”