Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).
Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.
Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.
Some more salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, an Easy White Bean Salad, or a Sprouted White Pea Sundal.
You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.
Continue reading “Glorious Five Bean Salad”
Tuscans are known as mangiafagioli, bean eaters. White beans are a way of life, and a traditional Tuscan meal often starts with a thick bean soup that has been cooked in a terracotta pot, flavoured with herbs and heavily anointed with olive oil. This one is cooked on the stove top for convenience, and is flavoured with sage, garlic and olive oil.
Eat these Tuscan beans with thick slices of real bread – one with a delicious crust and a chewy interior. If you like, spoon the beans over bread, slightly toasted. You will love it.
You might also like Tuscan Beans Baked with Lemon and Sage. Browse our Cannellini Bean recipes and here; and our Italian recipes here and here. Or simply explore our Late Spring dishes.
Continue reading “Florentine Beans | Fagioli alla Fiorentina”
Poriyals, from Tamil Nadu, and Thorans, from Kerala in India, are quick dishes where vegetables are stirfried with spices and coconut, turning ordinary vegetables into something amazing. They can form part of a meal, or can be eaten alone with roti or chapatti.
Our Thoran and Poriyal recipes are here and here, or try our other Fry recipes here. Are you looking for Indian recipes? Browse here and here. Or perhaps search our Beans recipes here and here. Autumn recipes can be found here and here.
Continue reading “Green Bean and Carrot Poriyal with Mung Dal and Coconut”
Avial is a gentle dish from Kerala, made with vegetables and coconut.
Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.
Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.
Continue reading “Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India”
Quickly pan fried with salt and chilli, these are delicious snacks.
A great snack, quickly prepared, is pan fried edamame. You can use peas as well. I like to do this with shelled peas and beans, but you can also make this with peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking. This can even be made with broad beans.
Browse our Pea recipes here and here, and all of our Snacks here and here. Be inspired by our Spring recipes here and here.
Continue reading “Tawa Peas | Pan Fried Peas, Broad Beans or Edamame | Street Food”
This is a wonderful, textural dish, a perfect compliment to an Indian meal, or a snack on its own.
This Usili is from Meenakshi Ammal’s second volume of Cook and See. In Meenakshi Ammal’s book it is called Paruppu Puttu, or scrambled lentils. Usili (or usli) also means scrambled – confusing for us at times, but different states, regions, towns, even families in India will hold different traditions, not the least in the naming of dishes. Just part of the wonderful rich tapestry which is India. There is more information on lentil crumble types here.
This lentil crumble recipe is made with beans, but you can also use other vegetables such as cabbage, broccoli, grated carrot, banana flower, other types of beans such as cluster beans or broad beans, or indeed, without any vegetable at all.
You might also like Dhal Puttu, or Carrot Curry with Coconut Lentil Crumble. Or explore our Indian dishes here and here. All lentil crumbles are here. Other Winter recipes can be found here and here.
Continue reading “Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble”
One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices.
One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices, adding a little water at the end so that the steam can complete the cooking if that is necessary. They taste fresh and so healthy as they are cooked quickly and retain colour and flavour.
Recently I was given some Avarakkai Beans, so rare to find fresh ones in Adelaide. They are called Indian Broad Beans and in a way they are the nano-est bit reminiscent of broad beans. The tiniest tiniest bit in flavour, but a little different in looks.
Wanting something to go with some Urad Tamatar Dal and a Rice and Mung cooked in Coconut and Coriander, I made this quick Avarakkai Fry.
You might also want to try Sweetcorn Sundal, Banana Coconut Fry, Eggplant Fry, or a Beetroot Fry. Try all of our Indian Vegetable Fry recipes. Browse all of our Indian recipes here and here. Find inspiration in our Winter dishes here and here.
Continue reading “Avarakkai Fry | Stir Fried Indian Broad Beans with Indian Spices”
Ready when you walk in the door of an evening.
A great Soup provides such great joie d’vivre on a cold night.
This recipe for Turtle Beans can be slow cooked in the Rice Cooker on the slow-cook setting, in a slow cooker or on the st. Turtle Beans have a dense, earthy texture and flavor, slightly salty and reminiscent of mushrooms. This dish can be used as a thick soup, or served over rice.
The recipe is for a slow cooked version, but it can be adapted for the stove top. I have also made this soup with whole masoor – whole red lentils – with great success.
You might like to see the du Puy Lentil recipes here and here. Or browse the Soup recipes here and here. Be inspired by our Winter recipes here and here.
Continue reading “Turtle Bean Soup | Black Bean Soup”
Sometimes we forget that simplest is bestest.
I ran into a lady today from Northern France and we chatted about France and French food. I have spent some time living and working in the North East of France, so it was great to chat to such a beautiful lady.
Coincidentally, I have just started to re-read, Elizabeth David’s French Provincial Cooking. I love the simple approach to food and the reverence she shows to food and eating.
Continue reading “Seasonal Cooking | 11 Simple Beautiful Summer Salads”