This delicious dish using daikon radish is from Karnataka in South India. Tovve is a mild lentil dish cooked with ghee in a tamarind based gravy (or lemon juice is used) with a simple spice combination. It is similar to dal or rasam (depending how thick the dish is made). Tovve is a versatile recipe and can be prepared with many kinds of dal and vegetables.
Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.
The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!
This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.
Parts of Asia, from China to Thailand and Singapore, even Bali, have amazing salads of the freshest of vegetables with handfuls of herbs. This salad celebrates that tradition, with ingredients from Japan, China and S.E. Asia. It is a bit of work, truth be told, but it makes such a great salad to take to a large gathering, BBQ or picnic. Not quite a Buddha’s Salad, it is so dynamic it is also wonderful eaten on its own as a course, or a light lunch, perhaps accompanied by some Chinese steamed rice.
The vegetables are all slightly pickled, the tofu is marinated, and the herbs are plentiful. Look for unusual ingredients in your local Chinese or Asian grocery shop.
This recipe is a little similar to Kylie’s Asian Herb and Sesame Salad, although they come from different sources. Both are worth trying if you enjoy slightly pickled salads. You might also like Cucumber and Red Radish Slightly Pickled Salad, or Slightly Pickled Mushrooms in Tamari and Sesame Oil. Also try Asian Style Greens with garlic and Sesame.
Feel free to browse recipes from our Retro Recipes series – these are vegetarian recipes from our first blog, from 1995 – 2005. You might also like all of our Tofu recipes and all of our SE Asian recipes. All of our Salad recipes are here. Or spend some time to explore our easy Late Summer recipes.
This plain kuzhambu is milder than some others, but is anything but plain.
Meenakshi Ammal’s Cook and See books, has a Plain Kuzhambu (Kottu Kuzhambu) in Book 1 of her 4 book series. The Plain Kuzhambu is milder indeed, but is anything but plain. It is a gravy like dish without the toor dal, and with the addition of vegetables. I used pumpkin. Kottu, meaning plain, indicates the presence of vegetables but without cooked lentils.
This recipe is very similar to Vatral Kuzhambu, but uses fresh vegetables instead of dried ones (vathal).
You can find recipes for the other Kuzhambus here, including Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Masala Kuzhambu with Gram Flour Vadai. If you are looking for traditional Sambar Recipes, they are here – the list includes the Kuzhambu Recipes. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
A delicious Indian Curry using Daikon and Pumpkin.
An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.
You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.
Daikon radish, often over looked, is the star of this salad. It can be made with red radishes too.
Daikon is great in freshly squeezed juices to add a touch of spiciness, but other than that it is often left sitting abandoned in the bottom drawer of the fridge. No longer. Here is a salad to make daikon shine! Summer goodness, oh yes.
How to eat Vegetarian Banh Cuon – Rice Rolls – Chinese and Vietnamese.
One of the typically Asian things that I love is their rice rolls. But it can be confusing – how are these lovely rice rolls used?
Rice rolls are very common in Vietnam (Banh Cuon) and in Thailand (Goi tiew lohd). It is a light dish, and is generally eaten for breakfast everywhere in Vietnam, or as a snack in Thailand. In our house, this dish is a wonderful summery lunch.
In Vietnamese Bánh means pastry and Cuốn means rolled, so as far as indicating its origin or how to use them, the name is quite enigmatic. The rice sheet is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water.
You might also like What to Do with Deep Fried Tofu, Thai Eggplant with Sesame and Soy, Black Pepper Tofu, Asian Style Greens with Garlic and Sesame, Chinese Scallion and Orange Zest Pancakes, and Spicy Crunchy Herby Salad with Asian Dressing.