Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce

Mor (or Moar or More) Kuzhambu is a yoghurt based dish of South India, forming a wonderful spiced yoghurt gravy that is delicious served over rice. In this recipe, ladyfingers (okra) are sauteed until crisp and then added to the yoghurt sauce. It is a flavoursome use of okra, and the crispiness contrasts beautifully with the silkiness of the yoghurt sauce.

The yoghurt is flavoured with a coconut flavoured spice paste which also contains rice flour. The rice flour helps to stabilise the yoghurt so it doesn’t split, and will slightly thicken the yoghurt sauce.

Find out what Kuzhambu is here.

Are you after similar dishes? Try Mor Kuzhambu with Lentil Dumplings, Moar Kuzhambu with Vatral or Vegetables, and another version of Mor Kuzhambu with Lentil Dumplings.

Similar Okra dishes include Sri Lankan Okra Curry.

Or browse all of our Kuzhambu recipes, and all of our Indian dishes. All of our Okra dishes are here, and our Yoghurt recipes are here. Or spend some time browsing our Mid Winter collection of dishes.

Continue reading “Vendakkai Mor Kuzhambu | Okra in a Spicy Yoghurt Sauce”

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Roasted Brussels Sprouts with Pomelo and Star Anise

An unusual combination of pomelo, star anise and brussels sprouts feature in this recipe, but it works. Why anyone ever thought that boiling Brussels Sprouts was a good idea when there is the option of roasting them, is one of life’s great mysteries.

The citrusy syrup used to dress the salad, with its hints of spice, takes the edge off the natural bitterness of the Brussels Sprouts. If you can’t get Pomelo, use Grapefruit segments instead, and not as much lemon juice. Don’t discard any leftover sugar syrup – add it to fruit salads, or make a cocktail with it. Perhaps add it to a gin and tonic.

The salad takes a while to make, about 1.75 elapsed hours, but this includes the syrup cooling and then the pomelo marinating in it for an hour. The effort involved is not huge. And the flavours are definitely worth it.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Are you looking for other Pomelo recipes? Try Pomelo Salad with Asian Flavours and Pomelo and Carrot Salad.

For other Brussels Sprouts recipes, try Brussels Sprouts Salad, and cooking them a la Grecque – poaching them gently with other vegetables in white wine.

Browse all of our Pomelo recipes and all or our Brussels Sprouts recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or enjoy our collection of easy Late Autumn dishes.

Continue reading “Roasted Brussels Sprouts with Pomelo and Star Anise”

Asian Kale with Sesame and Crispy Shallots

The curly kale in the shops right now is magnificent. Here it is cooked simply but with strong flavours – kecap manis, garlic and sesame oil – to counteract its intense greenness. For texture, sesame seeds are stirred through and crispy onions are layered on top.

It is an Ottolenghi recipe. He has several kale recipes in his books, promoting it a decade or so ago when it wasn’t as popular as it is today.

In fact it is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Burnt Spring Onion Dip with Garlic Chilli Kale, and Salt and Vinegar Kale Chips.

Browse all of our Kale recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Asian Kale with Sesame and Crispy Shallots”

Burnt Aubergine and Mograbieh Soup

Mograbieh is a gorgeous large couscous, one of several varieties available around the Mediterranean and Middle East that includes maftoul, fregola, giant couscous, pearl couscous and Israeli couscous. They are generally widely available – some in supermarkets but the best in Middle Eastern groceries. Although there are differences, they can be interchanged in many recipes.

This recipe is a delightful and unusual soup – who has heard of eggplant soup before? Today we have one for you. It is Israeli in origin, and features in Tamimi and Ottolenghi’s book Jerusalem. The texture is from the mograbieh and fried eggplant, and the smooth soup base is char-roasted eggplant and tomatoes.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking mainly from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Mograbieh and Artichoke Pilaf, Saffron Mograbieh Pilaf with Broad Beans, and Couscous Lunches.

Browse our Eggplant recipes. Mograbieh dishes, and our Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Burnt Aubergine and Mograbieh Soup”

Braised Broad Beans, Peas and Lettuce with Parmesan Rice

A couple of years ago we made a lovely French dish with our home grown broad beans – they are briefly simmered in stock and wine with peas and lettuce. It is such a gorgeously gentle, green and fresh dish.

Ottolenghi, in his book Plenty More, has a similar recipe, sans the wine, and where the ingredients are cooked for substantially longer than our dish. He serves it with gorgeous, buttery, parmesan rice, a delicious accompaniment.

I feel that the cooking times in Ottolenghi’s recipe are far too long, and have reduced them accordingly. I have also added a little verjuice to the dish, as I miss the tang of the wine in the French recipe. But the play of the vegetables against the buttery parmesan rice is quite amazing. Usually I recommend reducing the quantities of Ottolenghi’s recipes, they are always ample, but this one makes enough for 4 people – however, if you think you might want seconds (and you will), make a larger quantity.

It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include French Braised Lettuce, Broad Beans and Peas, Leeks and Carrots a la Grecque, and Green Beans Braised in Tomatoes and Olive Oil.

Browse all of our Broad Bean recipes and all of our Pea dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Braised Broad Beans, Peas and Lettuce with Parmesan Rice”

Sweet and Sour Leeks with Burrata

Leeks are not often the primary ingredient in a dish, but just occasionally, and justifiably, they are the centrepiece. Their creamy flavour when slow cooked or braised is a delightful Winter element that is best appreciated outside of the soups and purees that they usually inhabit. The sweet oniony flavour is a surprise to people who have not experience it before.

These leeks are braised in wine and olive oil, then sautéed a little to give colour to the pieces, before being served with a sweet-sour sauce and creamy cheese.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book and have written about our experiences. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Leeks and Carrots a la Grecque, and Cream of Tomato and Potato Soup with Leeks.

Browse all of our Leek recipes and recipes using Burrata. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Sweet and Sour Leeks with Burrata”

Braised Fennel with Capers, Olives and Ricotta

Ah fennel – the vegetable that says Summer to me, yet grows in Winter. It goes so well in crisp, light, lively salads, the sort that don’t seem to pair well with the cold, short, dark days of Winter. The trick of course, is to apply heat to the bulb, braising or sauteeing it into dishes suitable for Winter. We have a few ready to be posted over the next few Wintery months, so stay tuned.

This dish braises the fennel with salty capers and black olives, splashing it with verjuice before serving it with a little creamy feta and tangy lemon zest. It is an Ottolenghi dish – who else would put those flavours together? It is a pleasure to add this dish to our heat-applied fennel dishes.

Just in case you are wondering, the 15 garlic cloves isn’t a typo – once scorched, they add a mellowing sweetness to an otherwise piercingly sharp dressing. Keep the ricotta in the dish if you can, it helps balance the acidity of the verjuice and other ingredients.

This Ottolenghi dish is from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. As I said, I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Slow Baked Fennel with Chilli, Garlic and Orange, Fennel and Fig Salad with Vin Cotto, and Fennel, Tomato and Potato Salad.

Browse all of our Fennel recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Braised Fennel with Capers, Olives and Ricotta”

Celeriac Hummus with Spiced Cauliflower Tabouleh and Burrata

An article about the talent behind the food at Nopi reveals a Malaysia-born Indian-Malay-Australian man, Scully. We can claim him as Australian as he lived and trained here before heading off to London. He sounds amazing, and the story of him teaching Ottolenghi “restaurant” and being taught “Ottolenghi” by Yotham is gorgeous. I have to say his Paprika Oven Chips are the most amazing thing I’ve ever tasted – or at least the family demands them often.

This recipe from Nopi comes at a time that most of a celeriac bulb sits in the fridge – the way that most dishes come, right? I’d used a little of the bulb for another dish, and was idly searching for a new use. The idea that this puree is a great alternative to hummus was attractive. So, the puree can be made without the cauliflower topping, but, combined with the other elements, it makes a substantial starter or even a meal in itself, served with warm, crusty bread, pitta or other flatbread. For guests, make the puree and cauliflower in advance.

It is sort of Sully’s take on Hummus with Tabouleh – I have cheekily named it Celeriac Hummus with Cauliflower Tabouleh and Burrata. And it is a wonderful Sunday Brunch dish.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column and articles.

A note about ras el hanout – this is a warming but not hot  North African spice mix and recipes for it can contain 20 different spices. They vary from family to family.  A simple recipe is here if you can’t find it locally.

Similar dishes include Cauliflower Shawarma, Roasted Cauliflower and Hazelnut Salad, and Roasted Cauliflower and White Bean Puree.

Browse all of our Cauliflower dishes and all of our Celeriac recipes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Celeriac Hummus with Spiced Cauliflower Tabouleh and Burrata”

Grilled Sweetcorn Slaw with Cabbage and Carrot

I read that the average head of sweetcorn has 800 kernels, all lined up in 16 neat rows, and each of those kernels is a seed in its own right. While we eat sweetcorn as a vegetable, it is, technically speaking, a grass, being a variety of maize that is harvested when the ears are immature. As a result, the sugar content in the kernels is much higher than it is in other varieties of maize, which are harvested at a much later stage when they are dry, and eaten as a grain. When you eat the kernels of sweetcorn whole, be that gnawing them off the cob or after shaving off the kernels first, the starch element is retained in each seed, making the dominant experience of eating fresh corn one of tender, juicy sweetness.

Today we are using that beautiful sweet seed of the grass in a slaw with cabbage and carrot. The sweetcorn is grilled first, intensifying the sweetness, before being mixed with a mustard dressing and the slaw ingredients.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Sweetcorn and Tomato Salad, and Roasted Sweetcorn and Avocado Salad.

Browse all of our Sweetcorn dishes, our Sweetcorn Salads and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Grilled Sweetcorn Slaw with Cabbage and Carrot”

Butternut with Buckwheat Polenta and Tempura Lemon

Butternut Pumpkin features often in our Kitchen in Winter – roasted, in soups and mashed on its own or together with white beans or polenta, in risotto and salads, or in dals and curries. It was a joy to see that Ottolenghi uses it too, of course he does, so another recipe was completed for our project of cooking his books.

This is not a difficult dish, but it does take about 90 mins to bring it together. The pumpkin is baked, polenta is make, tempura batter is made and rested for 45 mins, the lemons are cooked, and then it all comes together. The lemon of the tempura is divine! It is exactly what the dish needs – without the warm, lemony flavours of the flesh and rind the dish falls flat. It reinforces the fact that Ottolenghi’s dishes are meant for all the ingredients to be eaten together. If, for example, there is polenta left over, add lemon juice or other tart ingredients to balance it out. Likewise the garlic that is cooked with the pumpkin – the smoky earthy flavours of the garlic are absolutely essential to the final dish.

This dish is from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Caramelised Pumpkin and Peter’s Wet Polenta and Tomato Layers.

Browse all of our Pumpkin dishes and all of our Polenta recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Butternut with Buckwheat Polenta and Tempura Lemon”

Puy Lentils with Witlof and Honeyed Walnuts

Would you put honeyed lentils and honeyed walnuts with witlof or radicchio and herbs? Not many of us would. But Ottolenghi will, and does, and the earthiness of the puy lentils and the bitter of the Belgian Endive (witlof) or radicchio and the salty funkiness of the cheese balances the honey beautiful.

Ottolenghi recommends Manuka honey, but not only is that expensive (even in Australia), it may be difficult to source in other countries. Use a strong flavoured honey instead. Manuka honey tastes almost medicinal, so that is the sort of flavour you are after.

This Ottolenghi dish is from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Rich, sweet, sticky honey paired with crunchy, spicy walnuts and bitter radicchio topped with cheese – what’s not to like?

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Citrusy Beetroot with Puy Lentils, Puy Lentil Sundal, and Endives au Jus.

Browse our Puy Lentil recipes and our Witlof dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

Continue reading “Puy Lentils with Witlof and Honeyed Walnuts”

Tulsi Chai

For this chai, use the leaves of either the Ram Tulsi or the Krishna Tulsi (Tree Tulsi or Red/Shyama Tulsi).  If you don’t have access to fresh tulsi you can also purchase Tulsi teabags in health shops, or use sweet basil or perennial basil leaves.  I have even included some Thai Basil in this Chai. Surprisingly, these also taste very good and are relaxing. But use Tulsi if you can, it has many health benefits.

Are you looking for other Chai recipes? Try Chai Masala, Peppery Chai, and Ashram Chai.

Browse all of our Chai recipes, or all of our Drinks and Teas. All of our Indian dishes are here. Or enjoy exploring our Late Autumn dishes.

Continue reading “Tulsi Chai”

Turnips with Quince Molasses

Our focus this Winter is to cook more Winter vegetables. We love them, but our Winters are usually filled with the same old culprits – carrots, potatoes, greens, eggplants, and so forth. The great produce of Winter – swedes, turnips, parsnips, the huge variety of greens, daikon – appears less often on the kitchen bench. So our focus this year is to include them more often.

In the Middle East it is common to cook turnips with Date Molasses, and it is the time of the year (Ramadam) as I write, where date-anything is available in the local Middle Eastern shops. But having just made our Winter batch of Quince Molasses, we used this instead, and the result is truly delicious. I have heard that this dish is common in Iraq and that Iraqi Jews can serve it as a dessert. It is not surprising -it is that sort of dish that can be served either as a savoury one or sweet one.

It is an easy dish to make, and the resulting sauce – turnipy and quincy – is perfect. I can also imagine that a dish of turnips slow cooked with fresh quince fruits would be spectacular too!

Similar recipes include Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup.

Browse all of our Turnip recipes and all of our Quince dishes. Or browse all of our Late Autumn Dishes.

Continue reading “Turnips with Quince Molasses”

Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers (or Kachambers) are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

Similar recipes include Kachumber, Carrot Sambol, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

Continue reading “Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad”

The Little Italy Salad | Tomatoes with Mozzarella

Where would we be without tomatoes? Here is yet another version of a Tomato Salad, one that pairs them with Mozzarella. Fresh or traditional mozzarella can be used – both are great. Fresh Buffalo Mozzarella and Boccancini balls go so well with tomatoes, but so does the traditional, drier Mozzarella. Normally associated with pizza, it is also nice eaten sliced or cubed as part of an antipasto plate or in a salad. That’s the one we use today, but you can choose either.

Are you after other Mozzarella Salads? Try Grilled Fennel with Fresh Mozzarella, Marinated Zucchini Salad with Bocconcini, and Mozzarella and Eggplant Torte.

Or other Tomato Salads? Try Fennel, Potato and Tomato Salad with Garlicky Mayonnaise, Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, and Cherry Tomatoes with a Soy Dressing.

Browse all of our Tomato Salads, our Mozzarella Salads, or indeed all of our many many Salads. Or take some time to explore our Early Autumn dishes.

Continue reading “The Little Italy Salad | Tomatoes with Mozzarella”