Some of the quickest and really good spicy dishes from India are those that take a vegetable or two and stir fry them with a few spices. These subzi dishes are wonderful side dishes, or make a simple lunch or supper served with rice or Indian flatbread.
Many of our Winter root vegetables are not as common in India, and most uses of them take existing recipes and replace the vegetable (e.g. carrot) with turnip, swede, parsnip, etc. As the Indian diaspora settles around the world, and as European and American vegetables make greater appearances in India, this will change over time.
This recipe takes a bunch of Winter vegetables and magics them into a subzi. Turnip, Swede and Cauliflower are used. Mixed with onions and spices, it makes a curry worthy of Winter. For freshness, scatter loads of coriander on top and finish with a squeeze of lemon or lime.
Similar dishes include Okra and Onion Subzi, Kohlrabi Subzi, and Aloo Palak Subzi.
Browse our Turnip dishes, Swede recipes and our Cauliflower dishes. Our Indian dishes are here and our Indian Essentials here. Or explore all of our Late Winter dishes.
Continue reading “Winter Curry | Cauliflower, Turnip and Swede Subzi”
Despite milk being abundant in India, I find it is rare to see it used in dishes that are not sweet. However I have probably seen more such recipes in the past month than I have noticed in the past decade. I wonder is that just my awareness, or is there a resurgence of popularity of these dishes.
Yoghurt is of course used extensively in savoury dishes, so why not use milk instead of yoghurt? You will find that milk gives a lighter touch and is without the sourness of yoghurt. While yoghurt is always evident in dishes, milk adds flavour without being assertive.
This is an Indian chutney from Andhra Pradesh. Eggplant is roasted and the flesh is mashed with milk that has been boiled and cooled, and then a tempering added that includes ginger and coriander leaves. It is delicious, and I recommend it with rice or part of an Indian meal.
South Indian chutneys are quite different to Western chutneys, and they also make great dips, spreads for sandwiches and wraps, and purees to accompany a meal or form a base for other ingredients.
Similar dishes include Fresh Radish Chutney, Mint and Coriander Chutney, and Green Tomato Pachadi.
Browse all of our Indian Chutneys and our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Milky Brinjal Chutney | Roasted Eggplant Chutney”
This dish gets its name from the fact that it is prepared with 7 vegetables. It is a South Indian dish, actually a Tamil dish, which is often prepared on Thiruvathirai Day as a side dish for Thiruvadhira Kali (a sweet mung dal and rice dish made on this festival day). Although its name means seven vegetables, often nine, eleven, or even more are used! It is a blend of sweet, salty, tangy and spicy flavours that meld so well together, and is a perfect clean-out-the-fridge dish.
It is a dish that is also made on Thai Pongal, where it is called Pongal Kootu and as an accompaniment to Sakkarai Pongal. For this dish it is made thinner than for Thiruvathirai.
But you can also make this dish at any time – don’t keep it only for a festival dish. The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. 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.
I love this dish cooked just with potatoes. It is divine. Today I made it with Colacasia, Chenai Yam, Cluster Beans, Pumpkin, Potato, Ridged Gourd, and Drumstick. Delicious!
Similar dishes include Poritha Kootu, Poritha Kootu with Simple Spices, and Moringa Leaf Dal.
Browse all of our recipes for Thai Pongal. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Ezhukari Kuzhambu / Kootu | Seven Vegetables Kuzhambu | Pongal Kootu”
Today’s recipe is another Pumpkin Soup. This one is Italian in origin, with potatoes and cannellini beans. It is a beautiful and velvety soup.
Actually, I am famous amongst my friends and family for Soupe au Potiron and it remains my favourite Pumpkin Soup! However, I also love a little variety. Make today’s recipe in very cold weather, and enjoy it with crisp crunchy bread! This recipe has been around in our Winter kitchen for many, many years, and the original inspiration came from the River Cafe Cookbook.
Similar recipes include Soupe au Potiron, Pumpkin Soup with Red Peppers, and Adzuki Bean, Pumpkin and Barley Soup.
Browse all of our Pumpkin recipes, and our Soup recipes Our Italian recipes are here. Or check out our easy Mid Winter recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in our Retro Recipes series.
Continue reading “Zuppa di Zucca | Italian Pumpkin Soup”
Swede – the unloved vegetable on the green grocer’s shelves. We are on a mission to show that this vegetable deserves as much love as other Winter vegetables. Known also as rutabega, a fancy name for sure, it is often mistaken for turnip, but turnip is a completely different beast.
The turnip is sophisticated, while the swede is common and a bit bogan. Turnips are white with purple tops, crisp and slightly bitter. They are perfect eaten raw in salads or as snacks, and are delightful if cooked but still retain some crunch. The swede is pretty unusual in that it’s yellow, less bitter than its sister vegetable, turnip, and some will say that they are sweeter. They have been described as strongly flavoured but today’s swede tastes a little of turnip and a little of apple. They can also be eaten raw in salads, or, more commonly, are cooked.
This is a salad where Swede is used raw and mixed with Fennel and tart Apple. It is a salad that really celebrates winter vegetables. You will love it. I have given you two forms – the first is a crunchy salad, and the second option is to add some yoghurt and pine nuts. Both are great.
Similar recipes include Fennel Salad with Orange Vinaigrette, Fennel and Apple Salad, and Fennel Salad with Fresh Prunes.
Or browse all of our Fennel dishes, and all of our Swede recipes. All of our many Salads are here. Or explore our collection of Late Winter dishes.
Continue reading “Swede, Fennel and Tart Apple Salad | Rutabega, Fennel and Tart Apple Salad”
Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.
Are you looking for similar dishes? Try Kanda Poha and Lemon Poha.
You can browse all of our Poha recipes and all of our Indian dishes. Our Indian Essentials are here. Or browse our Early Winter collection of recipes.
Continue reading “Poha with Crispy Potatoes | Batata Poha”
Amongst non-Indians, Cucumber Raita must be the most well known accompaniment to Indian meals. It is not a surprise, really. It is a tasty and cooling dish that easily cuts through the heat of Indian food. Because of it’s popularity, the wealth of different Raita and Pachadis (Sth India’s version of the raita) sadly do not feature in restaurants.
In Summer, in this 42C heat of recent days, even we reach for this cucumber cooling goodness. I hope you enjoy it.
Similar recipes include Cucumber Pachadi with Coconut, Spinach Pachadi, and Carrot Sambol.
Browse all of our Pachadi and Raita. All of our Indian recipes are here, and our Indian Essentials here. Or browse our Mid Summer collection of recipes.
Continue reading “Cucumber Raita”
These are wonderful vadai that incorporate beetroot, and are a specialty of Chetinand (an area of Tamil Nadu). They make delicious snacks, but can also be served as an accompaniment to a meal.
Like all of India’s deep fried snacks, these are healthy-ish, meaning that they are made from wonderful, fresh and balanced ingredients, yet are deep fried. Of course, eat in moderation. If you can.
Vada are interesting food items – a compact way to get lentils, vegetables and spices into the diet. They are eaten with a meal or as a snack during the day, grabbed from a walla on the street, or packed into tiffins to take to work or on long trips. Perfect balls of healthy ingredients that are always at hand.
Similar recipes include Broad Bean and Cabbage Kofta, Coriander Vada, and Medu Vadai.
Browse all of our Vada recipes, our Beetroot dishes, all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Beetroot Vadai”
Here we are with another Okra dish, this time from the Parsi cuisine. It is a Patia, or Patio, dish, which cooks the okra in a thick tomato and spice base. In this recipe, we saute the okra before adding to the tomato base towards the end of cooking. You can also saute the okra quickly and add earlier in the cooking for a more traditional approach.
We took the outline of the Patia recipe from My Bombay Kitchen, and adjusted the recipe, substituting okra for the non-vegetarian items. You could also use eggplant with this recipe.
Parsi dishes are always delicious. Try Parsi Kitchari, and Vermicelli Payasam.
Are you looking for similar recipes? Try Greek Okra in Tomatoes and Olive Oil, and Okra Curry.
You can browse all Okra recipes, and all Parsi dishes. All of our Indian dishes are here. Or explore our Early Winter collection of recipes.
Continue reading “Okra Patia | Parsi Okra with Tomatoes”
Achari means pickling, and achari dishes are made with the same spices that are generally used for pickling vegetables. Using mustard oil gives the cauliflower great colour and favour – grab an Indian Mustard oil at your Indian grocer, or your Supermarket might carry an Australian one. Similar to most achari dishes, amchur is used to give a delicious tang to the dish.
This is a simple sabzi dish to prepare when you feel like eating a chatpata snack.
Are you looking for other Cauliflower dishes? Try South Indian Cauliflower Soup, and Rice and Cauliflower Pilaf.
Similar recipes include Achari Mushrooms.
Browse all of our Cauliflower dishes, all Subzis, and all of our Achari dishes. All of our Indian recipes are here, and our Indian Essentials here. Or simply browse our Mid Winter dishes.
Continue reading “Achari Gobhi | Cauliflower Cooked with Pickling Spices”