Spicy Green Mango in Coconut Milk | A Classic from Kerala

Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.

Are you after other Green Mango dishes? Try Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.

Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.

If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. All of our Indian recipes are available here. Or take some time to browse all our Mid Summer recipes.

Continue reading “Spicy Green Mango in Coconut Milk | A Classic from Kerala”

Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? You might also like to try these: Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and A Host of Spring Salads.

Our Green Mango recipes include Vermicelli and Green Mango Salad, Pomelo Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

Continue reading “Jicama and Green Mango Salad”

Mango Vathal | Dried Mango for Indian Dishes

Dry Mango for year round summer flavours

South India, I guess all of India, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons it extends freshly available ingredients.

Although terms are used interchangeably, strictly speaking:

  • Vathal are dried vegetables and fruits
  • Vadagam are dried balls of lentils and spices
  • Vadam is a paste or dough made from rice, sago etc that is dried and then fried before using. Also called Fryums.

You might also like other Mango recipes here and here. Browse our Indian Recipes here. Or try a collection of easy Summer dishes here and here.

Continue reading “Mango Vathal | Dried Mango for Indian Dishes”

Vermicelli and Green Mango Salad

This year, Summer declines to do more than peek her head between the clouds about 1 day per week. Today, a couple of days after Xmas, it is cool and wet, with persistent rain. I can do no more than pretend it is Summer and dream of hot days, beaches and cool drinks.

This is a beautiful, light, Summer salad with green mango for tang, peanuts for crunch and vermicelli for bulk.

You might like other Green Mango salads: Pomelo, Green Mango and Pea Eggplant Salad; Jicama and Green Mango Salad; and Jicama, Green Mango and Red Radish Salad. (Some of these might not have been published yet, stay tuned for the recipes.)

Other Green Mango dishes are here and here. Our other Salads are here and here. Or try our easy Early Summer dishes.

Continue reading “Vermicelli and Green Mango Salad”

Pomelo Salad with Asian Flavours

This salad has such a fresh taste, embodying the joys of summer.

Ottolenghi has done it again. This is the first time that we’ve used Pomelo and it is a delightful find. Let me say, however, that it is a lot of work to peel and remove the membrane, but once the trick is discovered it is not a difficult task.

This salad has such a fresh taste, embodying the joys of summer. I wonder why pomelo is not very popular in Australia as this dish is very mush a beach-side picnic dish or a country-drive-and-picnic dish.

You might also want to try: Buddha’s Delight Salad, Kylie’s Tofu and Asian Herb Salad, and Ottolenghi’s Beetroot, Black Olive and Orange Salad. Browse all of our Salad Recipes here and here. Ottolenghi’s recipes are here. Be inspired by our Summer recipes here and here.

Continue reading “Pomelo Salad with Asian Flavours”

Jicama, Red Radish and Green Mango Salad

The beautiful flavour combinations of Mexico and SE Asia are found in this salad.

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here. Its season is Autumn through Winter, so I grab one or two when I see them. These past months I have kept a special eye out for them at our Central Market and have been lucky enough to find them on 3 occasions.

You might also like to try these – Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, or A Host of Spring Salads. Explore all of our Salad recipes here and here, Green Mango dishes here, and Jicama here. Try our Autumn recipes here and here.

Continue reading “Jicama, Red Radish and Green Mango Salad”

Coconut, White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal

Mixing soft white peas with tangy green mango and milky coconut and adding a bit of heat – a wonderful combination.

This is a special Sundal, reminiscent of Summer and the beach, full of tangy goodness of green mango with the softness of the white peas and the comfort of coconut. It is no wonder it is often served on the beaches of Chennai.

Sundals, just to remind you, are often called “salads” but they are pre-cooked lentils and pulses stirfried quickly with spices – black mustard seeds, asafoetida, ginger, red and green chillies.

You might also like to try Rajma (Kidney Beans) Sundal, Mung Bean Sprout Sundal, Sprouted White Pea Sundal, and Sweet Corn Sundal. Or you can make a sundal with Masoor Dal (called red lentils in Australia) or some stir fried mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.

Continue reading “Coconut, White Peas and Green Mango Sundal | Thenga Manga Pattani Sundal”

Vegetable Sticks with Spices | Kachi Tarkari | Indian Parsi Crudites

Some veg, some spices and some lime juice. A perfect combination for a pre meal snack.

Jicama is a type of yam that is quite gorgeous. It is also called Mexican Yam and is delightful and refreshing when raw – not unlike an apple in texture and flavour.

Just occasionally available in our Central Market, we grab them when we can. The shape is always intriguing. This evening there were Parsi Crudites with salt and spices, featuring Jicama and other vegetables with Celtic Sea Salt, Chilli Powder, Chaat Masala and my Kitchen Bench Podi Рmainly home grown curry leaves and chillies at the moment.

You might like to browse Jicama recipes, and our snacks here and here. Our favourite is Baked Chickpeas. Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger Salad.

Continue reading “Vegetable Sticks with Spices | Kachi Tarkari | Indian Parsi Crudites”

Seasonal Cooking | Spring into Salads

There is nothing better in Spring than sharing a salad – or two.

It is so exciting to have Spring appear, creeping around the corner as she does, not really making her presence felt, just a little warmer, a little sunnier day by day. Capricious too, bringing thunderstorms and hail one moment and radiant sunshine the next.

Today, in all her glory, Spring served up a magnificent day. The afternoon was spent with friends eating and communing, enjoying her magnificence under sprouting grapevines, tiny tomato plants in just a tad too early, herbs flourishing.

Continue reading “Seasonal Cooking | Spring into Salads”

Mango and Lemon Rice with Mango Seeds

Mango seeds can be used to add flavour to dishes like rice and rasam – a method used in India, parts of SE Asia and in some parts of Hawaii too.

Truly I don’t like to waste anything, so when I realised that Mango seeds can be used to add flavour to dishes like rice and rasam, I was there. This method of flavouring dishes is used in India, parts of SE Asia and in some parts of Hawaii too.

You might also like to try Urad Dal Garlic Rice, Tamarind Rice (Puliyodharai Saadham), or Kampung Ghee Rice. We have a number of rice dishes and you can browse them all here and also here. Explore our Indian recipes here and here. Find inspiration in our Spring recipes here and here.

Continue reading “Mango and Lemon Rice with Mango Seeds”