Did you ever see the movie Fried Green Tomatoes at the Whistlestop Cafe? If nothing else, it’s title introduced fried green tomatoes into our life. I love green tomatoes (they make an amazing salsa, for example), and frying them with a crispy crust of polenta and parmesan is a great snack.
There are many different recipes for the crust – some use a batter – but I like this one. It is crisp and crunchy, and doesn’t have to be deep fried. Sometimes I use a batter of self raising flour, cornmeal and buttermilk.
We have a Collection of our Green Tomato Recipes, so you can browse at leisure.
Similar recipes include Polenta Chips with Charred Tomato Sauce, Green Tomato and Fresh Mozzarella Salad, Green Tomato Salsa, and Green Tomato and Mozzarella Salad. Also try Salty Fried Beans and Rosti with Goat’s Cheese and Chives.
Browse all of our Green Tomato recipes, and all of our Tomato dishes. All of our Snacks are here. Or explore our Mid Spring recipes.
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Toasted in a pan, this fennel dish is a delight.
Fennel is a wonderful vegetable with a strong aniseed taste when raw and a mellower taste when it is cooked. Raw fennel makes wonderful salads, and baked, grilled or fried fennel make excellent side dishes.
Here, a simple pan fried fennel dish flavoured with orange (a wonderful pairing with fennel) and lemon or pomegranate for acidity. Easy to make, this dish will surprise. It could also be cooked in a foil pan in a covered BBQ.
Similar recipes include BBQ’d Vegetables with Peppery Dressing, Florentine Fennel with Parmesan, Fennel and Potato with White Beans and Garlic, Fennel Salad with Orange Vinaigrette, Grilled Fennel with Mozzarella, and Fennel a la Grecque.
You might like to read about Sweet Green Fennel and Florence Fennel.
Browse more Fennel recipes here. Or explore our collection of easy Early Winter recipes.
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We have been using up the last of the broad beans, and turned the very last of them into a cross between South Indian Vadai and Middle Eastern Falafel. Whatever, they are gorgeous!
The trick is to grind some blanched broad beans with herbs and curry leaves, then add besan, and shallow fry or deep fry them until cooked and crispy. They are gorgeous with some fresh Indian chutney and a bowl of rasam. We use the Western Fava Beans (aka Broad Beans) not the Indian Broad Beans, Avarakkai, for this dish.
Try some other vadai too – Broad Bean, Bulgar and Cabbage Kofta, Pea Croquettes with Mint Sauce, Maddur Vada, Falafel, Fava Bean Falafel, and Gram Flour Vada. Or try Broad Bean Burgers.
Are you looking for Rasam? We have a couple of dozen rasam recipes here.
Browse our Vadai recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring dishes.
Continue reading “Broad Bean and Mint Vadai | Broad Bean Falafel”
How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.
In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.
Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu, Crispy Okra in Yoghurt (Pachadi), Okra with a Cumin and Yoghurt Sauce, and Avial.
Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
Continue reading “Fried Ladyfingers | Fried Okra | Goa Style”
More’ish, this dish will not last long in your kitchen
Who doesn’t like tandoor-style dishes? Although we can’t normally have a tandoor oven at home, cooking tandoor dishes in the oven or on the stove top, even on the BBQ, is very possible. These Tandoor Potatoes are amazing – don’t expect them to last very long in your kitchen. A perfect snack, or a side dish for your meal.
Are you are looking for Potato recipes? Try Aloo Gobi, Potato Subzi, and Aloo Palak Subzi.
You might like to browse our other Potato recipes, and our Snack recipes. You will find all of our Indian recipes here. And explore our Early Autumn dishes.
Continue reading “Tandoori Aloo | Spicy Marinated Potatoes Roasted, Fried or BBQ’d”
Delicious and crunchy, fried shallots add texture to salads, soups, gravies and many other dishes.
Many cuisines use ingredients such as fried onions or garlic, sauted peanuts or cashews to add texture to dishes that otherwise are fairly mono-textured. Here is a Balinese recipe for Fried Shallots.
You might also our Balinese recipes here. Feel free to browse recipes from our Retro Recipes series too.
Continue reading “How to Make Balinese Fried Shallots | Bawang Gorent”
A wonderful snack made from Lotus Seeds
Puffed Lotus seeds, or Makhana, are an unusual ingredient that is used in India and SE Asia. Makhana Palak is a wonderful dish of lotus seeds in a spinach gravy. But it is also beautiful to simply saute the puffed seeds in butter and sprinkle with salt and pepper.
Are you looking for recipes for snacks? Have a look here and here. Our favourite snack is Bhajji. See our lotus seed recipes. Other Indian recipes are here, or find inspiration in our Spring recipes here and here.
Continue reading “Salt and Pepper Makhana | Salt and Pepper Lotus Seeds”