Madhur Jaffrey’s recipes, although not always traditional, are always tasty, easy and no-fail. This is another one – I found it in my pile of saved recipes, scribbled out. Any mushrooms are good with this yoghurt -tomato gravy/sauce, just cut them large enough so they don’t get lost in the sauce.
A seriously deliciously Thoran from Kerala
Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.
In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.
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.
Rice or Mung Dal? A great Gujarati accompaniment to other Indian dishes.
In this Gujarati dish, the grains of the Mung Dal remain separate and look quite like rice, if you squint a little. Serve this with any Indian meal.
A nourishing soup for a cooler night
“Soups” are an interesting concept in South India. Soups do exist, although I suspect they are a relatively modern concept influenced by the British occupation. Contrasted with this are many soupy South Indian dishes like rasam, sambar, kuzhambu, kootu, dals etc that are not soups as we understand them, yet appear to be soup-like to non-Indian eyes.
Recently in India I was eating at a large canteen. The food was great. One counter in the canteen offered us small bowls of liquid. I asked Rasam? No, he said, Soup. I thought I did not understand his accent. Rasam? I asked again. Soup he said again. Ok, soup.
They were generally thin stocks without vegetables, but perhaps with a little body from undetectable lentils. Not as thin as a broth, not as thick as, say, a creamed soup. Highly delicious, and we often had 2 or 3 small bowls of it at the end of our meal, as we sat outside reviewing the day’s activities. In the cool of the evening, after a hot hot day, it was delicious.
Avial is a gentle dish from Kerala, made with vegetables and coconut.
Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.
Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.
A great use for left over pumpkin. Or cook from scratch.
The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.
Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.
You might also like to try other Subzi recipes, or Pumpkin Curry, Pumpkin Soup or Pumpkin Risotto. Browse all of our Pumpkin recipes here and here. Perhaps check out the Indian Vegetable Curries. Or explore all of our Indian recipes here.
Another delicious recipe from Kerala.
There is something amazing about aubergine. Not only their colours and shininess, their taste varies from dish to dish. This recipe is from Kerala, a coastal Western state of India, where coconuts and bananas abound. Kerala is an amazing state, cleaner than many others with a very high literacy rate, and the only communist state in India. It is an easy state to be in, to visit and stay in, and the food is as good as anywhere. Several of my favourite Indian dishes come from Kerala.
Aubergines cooked in Coconut has a beautiful and flavoursome base of onions, garlic, ginger & spices, which is turned into a sauce with coconut milk. The sautéed aubergines soak up the sauce and the thickened gravy coats the pieces.
You might also want to try other dishes from Kerala, such as Avail, Aubergines in Coconut Milk, Cabbage Thoran and Neyyum Parippum. All of the Kerala recipes are here and here, and the Eggplant Recipes here and here. The basis for this recipe is Madhur Jaffrey and you can see her recipes here.
This is a beautiful Olan, a curry with a coconut sauce from the Nair community of beautiful Kerala in South India.
It is rare that we consider cooking cucumber in Australia, but that is not so in other parts of the world. This is a beautiful Olan, a curry with a coconut sauce from the beautiful Kerala in South India. In particular, this dish comes from the Nair community from the that region.
Wikipedia has an entry on the Nair community, and I found this lovely piece. Continue reading “Olan | Cucumber and Coconut Curry | Deliciousness from Kerala, India”