Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
Summer is a delightful season for salads, and we should not resist playing with herbs and vegetables and fruits to create exciting combinations and exquisite dressings. This recipe is a salad that brings contrasting textures and a super vinaigrette. It is a Mushroom-Carrot Salad that exhibits gingery overtones via the perfect dressing
Similar recipes for Mushrooms that you might like – try Mushrooms a la Grecque, Caramelised Oyster Mushrooms, and Stuffed Mushrooms on the BBQ/Grill. You can check out our Mushroom Salads here.
If you are looking for Carrot Recipes, try Mung Bean and Carrot Salad, Moroccan Salad, and Carrot Thoran. You can check out all of our Carrot Salads here.
Browse all of our Carrot recipes here and here, all of our Mushroom recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Mid Summer recipes here.
Continue reading “Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette”
You find the most magical spice infusions in India. Although I still call them “teas”, technically, they are infusions or tisanes. In India, tea (chai) is only made from the leaves of the tea plant, often supplemented with spices.
Feel free to browse other recipes from our Retro Recipes series of recipes from our first blog which ran from 1995 – 2005. You might also like our Tea recipes here and here. Our Chai recipes are here. Or browse our Indian recipes here.
Continue reading “Cumin, Coriander and Ginger Infusion (Tea)”
As soon as the hot weather hits, thoughts turn to iced drinks and drinks that are cooling on the system. Iced teas, iced coffee and juices are our go-to coolers. This juice uses watermelon and is delicious! It is best to buy watermelon later in the season, no early watermelons. They are lacking in the true watermelon taste.
Don’t be afraid to add other cooling juices to the watermelon. Strawberries go very well with this. Cucumber and zucchini too, although green and red juices together go a murky colour. They taste amazing, but are not so visually appealing.
You might like to explore other drinks and juices. Would you like to know how to extract Pomegranate Juice? Or explore our Mid Summer recipes here.
Continue reading “Watermelon Juice with Ginger and Mint”
A tea to take you back to Bali
The combination of strong ginger and lemongrass is quintessential Bali. This is a tea that still features often at our place. Not only is it such a peaceful tea, engendering bliss and well being, it is great for the appetite and digestive system.
You might like our other Tea recipes here and here. Or browse our other Balinese recipes here and here.
Continue reading “Balinese Ginger and Lemongrass Tea”
This soup is a little bit Indian, a little bit S. E. Asian, a little bit English, and very divine.
A soup that has stood the test of time. Fragrant and beautifully flavoured, it is treasured still by my family. It is a little bit Indian, a little bit S. E. Asian, a little bit English, it is divine. It is light enough to have in Summer and Autumn.
You might also like our Tomato Soup recipes here and here. Indian Soups are here. Or browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Creamy Tomato Soup with Lemongrass and Ginger”
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!
You might also like to browse our Ginger recipes here and here. Or you might like our Pickle recipes here and here. Check out our easy Spring recipes here and here.
There is also a information post on Ginger here. and one on Pickled Ginger here.
Continue reading “Pickled Ginger | King Dong”
Ginger and a little sweetness makes a beautiful dressing for this dark King of Vegetables
This dressing with the honey and ginger really heightens the taste of the beets. Cook the beets early and allow them to marinate in the dressing until dinner time.
You might also like to try Beetroot Halwa, Baked Beetroot, Beetroot and Carrot Salad, or Beetroot Fry. All of the beetroot recipes are here and more here. Browse all of our Salad recipes here and here.
Some interesting facts on beetroot are here.
Continue reading “Beetroot Salad with Honey Ginger Dressing”
Serve as part of a summery luncheon spread. Yum!
At Xmas the fridge fills with all things wonderful, the exotic and the common. And then I spend the next weeks slowly working through the food left in the fridge after cooking a xmas meal for the family.
This morning I am working with some pre-cooked white peas and cucumbers. The white peas were turned into a wonderful curry – North Indian in style with (seemingly) a million spices and a tomato-y gravy.
It needed something light and airy to go with it, something to lift the “groundedness” of it, to bring a little tang and bite, to cut through the deliciousness but heaviness of that sauce. Continue reading “Smashed Garlic and Ginger Cucumber Salad”
Phanta Tea is a beautiful, relaxing tea. Just what you need!
Tulsi tea with ginger is very good for you, especially in early spring. Ayurvedically, it is good for sinusitis, flu, hayfever, bronchitis, asthma and some fevers. (Consult your Ayurvedic practictioner.) Phanta is a hot infusion in Ayurveda.
It is gentle and calming, reducing Vata and Kapha, but raising Pitta. Drink it at a time that you can relax and take some bed rest. It is best to avoid cold for a couple of hours after drinking.
Tulsi is the Holy Basil of India, with a taste somewhere between mint and basil. You can often buy Tulsi tea in organic and health shops. If I can’t find Tulsi, I make this tea with ordinary basil and it still works wonders.
You can read more about the extraordinary healthy properties of Tulasi here. Tulasi can also be spelt as Tulsi or Thulasi, or called Holy Basil. Don’t get it confused with Thai or Sth East Asian Holy Basil, it is an Indian Holy Basil and quite different to the Thai herb. Our Tulasi recipes are here.
You might like to browse our other Tea recipes here and here.
Continue reading “Ginger and Tulsi Tea | Phanta Tea | Ginger and Basil Tea | Adrak-Tulsi ki Chai | For when you need to rest”
It is wise to have a free mind, a clear, serene and relaxed attitude toward life before partaking of food. Ancient wisdom from India.
Searching through some old files this morning, I found this piece on diet and consciousness from my beloved Guru, Sivaya Subramunyaswami.
Continue reading “Diet and Consciousness”
Garlicky soup for you, and your partner.
This recipe is a bit famous in our household, a recipe that we have used over the years (since 1997), and laugh about the garlickiness of it. But don’t skimp on the garlic. It is worth every clove. Just make sure your partner eats some too.
Browse our collection of Soup Recipes here and here or the Red Lentil recipes here. Find some inspiration in our Autumn collection here and here.
Continue reading “Ginger Garlic Lentil Soup”
Especially good for sensitive times.
Sometimes we want a break from spice heat, right? We want to be coddled by our food. We are feeling a little sensitive, a little vulnerable, and long for something gentle and delicious that will make us feel loved and supported and a little bit in heaven.
I have the dish for you.
You might like to browse all of Yamuna Devi’s recipes here, or check our Mung recipes here and here. We have a wealth of Indian recipes here and here, or use our index as a guide.
Continue reading “Two Gentle Golden Mung Soupy Dals | Sada Moong Dal and Kara Moong Dal”
A seasonal salad to make when young ginger is available.
Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat.
You might also like to try a Simple Chickpea Salad, Creamy Pearl Hummus Salad, or Chickpea, Almond and Sesame Spread. You can always browse our complete chickpea collection here and also here. Explore the Salad recipes here and here or find inspiration in the Spring recipes here and here.
Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, and Spicy Vegetable Sticks.
Continue reading “Chickpeas and Young Ginger Salad | Kabli Chana Adrak Kachamber”