With the gift of organic lemons from a neighbour, it was a chance to make this quick pickle. There is a lot of confusion about what are pickled lemons and what are preserved lemon – it ranges from dried lemons (perserved) to soaked in brine and covered with lemon juice with or without a light covering of oil (both pickled and preserved), to lemons that have been salted and then stored in oil (a rarer pickle/preserve, but not uncommon).
This pickle or preserve is of the latter type. It is not an elegant pickle, or one that you would give for a gift. It is the type of pickle you make when all your lemons ripen at once and you need to use some quickly. Or a kindly neighbour gives you a basket of lemons from their tree and you don’t have time to make marmalade or preserve them Moroccan style.
You might also enjoy our Pickles here and here, and the Preserves here and here. You might also like our Lemon recipes here and here.
Continue reading “Quick Pickled-Preserved Lemon Slices in Oil”
A tangy and aromatic rice
Lemon Rice is one of the staples of South Indian homes and of Temples for their Prasadam. It is a special rice indeed, with the tang of lemon/lime juice and the crunch of peanuts and lentils fried off in the tadka. You can make lemon rice with freshly cooked rice or with left over rice.
Are you looking for rice dishes? Feel free to browse them here and here. Our Indian recipes are here. You might like to look for Prasadam recipes here.
Continue reading “Lemon Rice | Yelumiccha Pazha Saadham”
The soft flavours of fresh mozzarella pair with the tang of preserved lemon and caperberries.
Fresh Mozzarella is ideal for salads, having a creamy texture but soft flavour, so it compliments strong and tangy flavours. It also heightens dishes like grilled fennel, or produces soft and gentle flavours when paired with other soft flavours.
This salad has the softness of cucumber and mozzarella, and the tang of caperberries and preserved lemon. Each level of flavour is evident. It is a great summery salad.
Are you looking for a salad? You might like to browse our mozzarella dishes, and our salads here and here. Our favourites are Grilled Fennel with Mozzarella and Beetroot Salad with Honey and Ginger.
Continue reading “Mozzarella and Cucumber Salad with Caperberries and Lemon”
Charring the Tomatoes intensifies the flavours and increases the juiciness. A lovely salad.
Charred cherry tomatoes are great, and a change from oven roasted cherry tomatoes. Try this salad.
You might also like Hot Tomato Salad, Best Tomato Salad, or Tomato and Peach Salad. Browse our Tomato Salad recipes here and here, or you can find a series of tomato recipes here and more here.
Continue reading “Charred Tomatoes Salad with Mint and Lime”
A creamy delightful dressing.
This dressing is so delicious you will want to smother your salad in it. The trick is to sweeten the dressing with a little honey.
Browse our Salad Dressing recipes here and here, and our Salad recipes here and here. Our yoghurt recipes are here and here. Or be inspired by our Summer recipes here and here.
Continue reading “Lemony Yoghurt Dressing”
Cauliflower slow cooked a la Grecque for hot summer day eating.
Let’s face it, days and days of 45C (113F) temperatures does not leave a lot of energy for cooking. It is days of cucumber sandwiches (albeit with French butter, Celtic sea salt and just-ground pepper), iced coffee and buckets of icecream.
If early mornings allow, slow cooking of cauliflower in oil and flavourings is essential preparation for the day, as is grilling of slices of large zucchini to be stuffed between bread with the same french butter, goat’s cheese and diced tomatoes. Eat with a cup of icy cold herbal tea.
We have more cauliflower recipes here and here, and a la Grecque dishes here and here. Explore our Salads here and here. Or browse our Italian recipes here and here. Be inspired by our Summer dishes here and here.
Continue reading “Cauliflower Slow Cooked with Lime and Spices | Cauliflower a la Grecque”
My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!
I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves, and a pea shoots and chopped cumquats salad.
You might also like to cook Indian Eggplant Fry, another version of Indian Eggplant Fry, or Fragrant Eggplant and Yoghurt. Browse all of our Eggplant recipes here and here. Explore our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime”
Mango seeds can be used to add flavour to dishes like rice and rasam – a method used in India, parts of SE Asia and in some parts of Hawaii too.
Truly I don’t like to waste anything, so when I realised that Mango seeds can be used to add flavour to dishes like rice and rasam, I was there. This method of flavouring dishes is used in India, parts of SE Asia and in some parts of Hawaii too.
You might also like to try Urad Dal Garlic Rice, Tamarind Rice (Puliyodharai Saadham), or Kampung Ghee Rice. We have a number of rice dishes and you can browse them all here and also here. Explore our Indian recipes here and here. Find inspiration in our Spring recipes here and here.
Continue reading “Mango and Lemon Rice with Mango Seeds”
I remember my first trip to India, travelling the back-roads of Goa with a gorgeous Indian tourist guide for the day. He pointed out some betel nuts drying on the sides of the roads. In all of my naivety, I said to him “Don’t betel nuts make you go funny?” With a sage wiggle of his head, he replied “My dear, there are many things in India that make you go funny.”
How right he is, and not all of them in the hallucinogenic way.
Actually, betel leaves have many uses in India and beyond. Some of them spiritual, some of them artistic, some of them culinary. Today’s use is in a salad, and it is not Indian, but Thai, with the telltale flavours of sour, sweet and hot melded perfectly together.
I have heard that Betel Leaves are not from the same plant as Betel Nuts, but rather a plant closely related to pepper. They can be eaten raw, and are often used as a wrapping for food in India and Thailand.
You might also want to try Steamed Thai Eggplant and Zucchini, Steamed Eggplant with Sesame and Soy, and Ottoleghi’s Steamed Eggplant and Soy Dish. Our Thai dishes are here and here, and our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “A Wicked Tamarind and Lime Dressing and a Thai Betel Leaf Salad”
Sago is back in fashion! It is wonderful when it is paired with enough lemon juice that it is tangy, and enough jaggery that it is sweet, and swimming in coconut milk. A truly delicious and cooling dessert, just made for hot weather. It can be served hot, cold and at room temperature.
There is a similar recipe from the Retro Recipe Series on this site’s sister site, Heat in The Kitchen, but it has been updated here with changes in technique. It is a bit simpler, too. The recipe appears there as part of the Retro Recipes series.
You might like to browse all Sago recipes here. Or explore all of our Dessert recipes here and here. See the complete set of Indian recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Lemony Sago in Coconut Milk | Sabudana | Sago Coconut Payasam”
Top to Tail Vegetarian eating (perhaps it is Tip to Leaf) is all the vogue at my place.
Kuzhambus are South Indian dishes with infinite varieties. They are gravy-like dishes intended to eat over rice, and form an important part of daily meals in Tamil Nadu. Read more about Kuzhambu dishes here.
Orange Kuzhambu – made from the peel only – can also be made with lime or lemon peel (even Meyer lemons). Even mandarin peel can be used.
You can see the genesis of this dish in making food stretch, in the “top to tail” eating, vegetarian style, of people for whom sustenance and deliciousness was the requirement, whatever food was at hand. Perhaps it is “root to leaf” eating.
You can find recipes for the other Kuzhambus here. If you are looking for Sambar Recipes, they are here. (The list includes Kuzhambu Recipes.) Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Narathankai Kuzhambu | Orange, Lemon or Lime Peel Kuzhambu”
A tangy kuzhambu with lime or lemon
Masala Lemon Rice is perfect when your body feels under the weather on a wet and cold day – it will spark up your energy levels. Another Meenakshi Ammal recipe, it is a bit of a maze to work out instructions. But this is what I love about Amma’s books. You do need to be a bit of a detective to make sense of them.
In Indian recipes lemon often refers to our lime. However, I have found that they are reasonably interchangeable: although the tastes will be different depending on whether you use a lemon or lime, the recipes will work with either one.
You might also like to try Urad Dal Garlic Rice, Peppered Rice, or Mango Rice. All our rice recipes are here and here. There are several ways to cook rice – Absorption method, Steaming or Oven Finished Rice. You can see them all here. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Masala Lemon or Lime Rice | Masala Elumichai Sadham | A South Indian Tamil Recipe”
A simple yest satisfying broth-like addictive Kuzhambu.
This Rasam recipe ticks every box – quick to make, easy, tasty, light, satisfying, amazing, addictive. It takes no more than 10 minutes to make.
You may be wondering what a Rasam is – read about Rasam here. You might like to browse other Rasam recipes here, including Kottu Rasam, Pepper Rasam, and Tomato Rasam. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Lemon or Lime Rasam | Sweet, Sour, Hot, Delicious”
A new BBQ brings lots of cooking.
These recipes use a BBQ with a cover, so you can grill or bake or roast. I use a Weber Q, along with its vegetable basket, a hotplate for things like onions and haloumi, and a pizza stone.
**I am not compensated for mentioning this brand of BBQ in any way.
You might like to browse our complete collection of BBQ recipes. Our favourite is Pizza on the BBQ. Or browse our Winter recipes here and here.
Continue reading “BBQ’d Pumpkins, Potatoes, Broccoli and Fennel”
This is a lovely Summer Drink of Indian origin. Panaka is an Indian Limeaide, sweet, tangy and very refreshing.
You might to also browse our drinks collection here. and here. Our favourite is Mango Lassi. You might like our Indian recipes here and here, or be inspired by the Summer recipes here and here.
Continue reading “Panaka/Panagam | Indian Limeaide | A Summer Drink”