About Miso and the Different Types of Miso

Miso has long been a favourite and we adore Miso Soup. Recently I found a sweet little Japanese bowl that just smiles sweetly and says “let’s make miso soup” to me every time I catch its eye on the kitchen bench. It is very easy to make if you have miso paste. But miso is not limited to making miso soup – there are hundreds of ways that it can be used.

Miso is a Japanese staple made by fermenting soybeans and grains (rice, barley, buckwheat, millet, rye for example) with salt and a particular type of fungus, called Aspergillus oryzae. The result is a thick paste, the colour and flavour of which varies according to many different factors (the exact ingredients, the season, the region, the duration of fermentation and the fermenting vessel, to name a few).

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Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal

It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.

This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.

And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.

Are you looking for Urad recipes? You might like to try Buttery Urad Dal with Tomatoes, Urad Dal with Onions Four Ways, Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.

We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.

Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.

Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.

Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.

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Daikon Radish | Mooli | Japanese Radish | Chinese Turnip

This long white radish is Japan’s most fundamental vegetable and is used widely throughout Asia, SE Asia and India. It is just gaining popularity outside of those countries.

Daikon Radish | Mooli | Japanese Radish | Chinese Turnip

This long white radish is Japan’s most fundamental vegetable and is used widely throughout Asia, SE Asia and India. It is just gaining popularity outside of those countries. Daikon is an ancient Japanese crop and now accounts for about 25% of its vegetable crop. The first Westerner to see a daikon radish is said to be Commodore Matthew Perry of the US Navy, who visited Japan in 1853. He saw radishes weighing 9kg that were nearly 1 metre in length.  The sumo champion of Japanese radishes is said to be the Sakurajim Mammoth which can grow to 20kg!

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Singin’ Hinny | Stove Top Scones | Griddle Scones

My goodness, I did love this recipe, producing scone-like cakes that whistled and sang as they cooked on the griddle. They were often to be found on The Table in The Kitchen, hot from the griddle and next to a large chunk of country butter.

Check out all of our griddle cooking recipes. Also browse our Retro Recipes series.

They are also called Singing Hinnies, Singin’ Hinnies or Singing Hinny. Traditionally they are not cut before cooking.

The recipe for this dish, as well as the Yorkshire Current Mint Pastries and the Bannocks, came from one of those sets of weekly or fortnightly publications. This one, recipes of course, was on English food and recipes. God knows why I bought them religiously. They were full of suet puddings and Yorkshire puddings, things I would never cook, even then. I cooked so few recipes from them, but loved reading them (I had a lot of English neighbours) and thinking about various flavour combinations. I am sure tips and techniques did find their way into my cooking and influence me in some way.

PS A girdle is/was a flat griddle cooking device. What an interesting name, it has always amused me.

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Indian Essentials: What is a South Indian Pachadi?

What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. They are both yoghurt based dishes that contain mashed, pounded or diced vegetables, less often fruit, and seasoned with spices. Pachadis vary from raitas in the flavourings and spices used. Typically a yoghurt based pachadi will contain coconut and be seasoned with mustard seeds, ginger, curry leaves and chillies. Raita is typically seasoned with coriander leaves, roasted cumin seeds, mint, chillies, chaat masala and/or other herbs and spices. So don’t believe people when they tell you that raita and pachadi are the same!

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Cooking in Kovalam | Kerala, India

An essay in pictures

Okra - Cooking in Kerala

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