Urad lentils, in all their forms, and one of our favourite lentils, partly because of a dal that we made a long, long time ago. We love it. My daughter and I, at our respective places, still often make that recipe in bulk and freeze it for those busy winter evenings when you just need to grab something from the freezer to avoid ordering pizza or buying bags of chips.
Urad dal needs special handling. It needs long cooking, and is best keep soupy (in my opinion). It is a common dal in North Indian cooking, especially in the Punjab, and goes well with tomatoes, onions, butter, cream and yoghurt.
Continue reading “Urad Dal with Onions Four Ways”
Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.
Similar recipes include Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, South Indian Daikon Dal, Mooli and Pumkin Curry, and Daikon Salad.
Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Mustard Greens with Mooli | Daikon Radish with Mustard Greens”
This raita is a very simple one – the spices are in the tadka rather than layering them as powders in the yoghurt. But my, it is delicious. The recipe was given to me by a Maharashtrian friend who was making it for a special event at their home. I do love to make recipes that are given to me, as the chain of links formed by people and recipes is something special and important. In days gone, the passing of recipes from person to person was very important – no social media, few books, rare magazines. So word of mouth was the conduit, along with the Saturday paper Ladies Section and locally printed books compiled by Women’s groups.
Enjoy this raita, it is special for several reasons.
Similar recipes include: Pomegranate Raita, Carrot Pachadi, and Bhindi Raita.
Browse all of our Raitas and all of our Asparagus dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Asparagus Raita”
We have a little love affair with Sweet Potato going on. This little subzi really hits the spot. Winter + Sweet Potatoes + Spice is a great equation that equals flavour and comfort.
Are you looking for other Sweet Potato dishes? You will like this Sweet and Sour Pumpkin, definitely. Also our Sweet Potato Poriyal. Try Roasted Sweet Potatoes and Figs, and Potato and Sweet Potato Curry.
Are you looking for other Subzi dishes? Try Kohlrabi Subzi, Potato Subzi, and Aloo Palak Subzi.
Browse all of our Sweet Potato recipes here and here. We have a categorised list of our Indian dishes too. Or simply check our easy Winter recipes here and here.
Continue reading “Sweet Potato Subzi | Shakarkand ki Subzi”
Such a delicious snack from Northern India
Poha, a steamed and flattened rice (“steamrolled” I call it) is a great base for Indian snacks. In this poha recipe, it is teamed with onions and peanuts. Kanda Poha goes great mid afternoon with a cup of milky sweet tea (chai). Or it can be a great quick supper dish when you arrive just a little too late home from work. Or, as often done in parts of India, it is a great breakfast dish.
There are several thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). This recipe uses medium or thick poha, which you can buy from your Indian grocery. Thick is preferred. Thin poha is not suitable for this dish.
Are you looking for other Poha dishes? Try Kanda Batata Poha, Poha Chaat, Poha with Potatoes and Peanuts, Kolache Poha, and Poha with Banana, Honey and Coconut.
Browse all of our other Poha recipes and all of our Indian recipes. All of our Snacks are here. Or simply explore our easy Early Winter recipes.
Continue reading “Kanda Poha | Onion Poha | Flattened Rice with Onions”
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
Looking for Bharta recipes? Try Baingan ka Bharta. Also Bengali Eggplant Puree.
Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.
It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.
Continue reading “Tomato Bharta | Roast Tomato Side Dish or Chutney”
A simple yet flavoursome, healthy rice dish from North India.
Turmeric lends a sense of glamour to a rice dish, tinting it deliciously yellow. In this dish, the herbs and spices are subtle and compliment basmati rice’s lovely nutty flavour. It can be eaten with a soup or salad style dish and also goes well with a simple dal and some chutney and pickle.
You can read more about Turmeric here. It really is a wonder spice. If you would like to see some other rice dishes, we have Pepper Cumin Rice, Lemon Rice, and Mango Rice. For all of our Rice dishes click here.
Browse our different methods for cooking rice. Our especial favourite is Buttery Steamed Rice.
You might also like to try Black Pepper and Cumin Rice, Savoury Rice and Green Pea Pilaf, Potato Subzi and Urad Dal with Tomatoes.
More of Yamuna Devi’s recipes can be found here. Or simply browse all of our easy Mid Autumn dishes.
Continue reading “Golden Rice | Simple Yellow Rice | Simple Turmeric Rice”
An excellent curry from the Punjab region.
There are many types of wadi/vadai from all over India — this dish takes large Punjabi ones made of sundried lentils and spices (urad dal, mung dal, black pepper, cumin, chillies etc.)
The wadis add flavour, but they also add a wonderful texture to dishes, and being so dry they soak up the wettest of gravies making the dish perfectly composed with a thickness that is delectable. You can get them at your Indian Grocer, but you might like to call first and ask if they stock them. Ask for the large Punjabi Wadi. Or you can make your own!
Similar recipes include Eggplant in Tamarind Leaf Paste. You might also like to try our Punjabi Dal Makhani recipes.
Browse our Subzi recipes, all of our Potato recipes, all Eggplant recipes, and all of our Indian recipes. Find inspiration in our easy Late Autumn dishes.
Continue reading “Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi”
This is a thick spicy curry that is even better the next day.
This is a thick spicy curry often served during social functions with Poori (deep fried bread). Today I am not making it with poori, rather serving it with some plain white basmati rice and a wonderful cucumber salad with garlic and onion. Note that this is very nontraditional.
The curry uses dried white peas. Don’t confuse these with chickpeas or with fresh or dried green peas. White peas, and indeed this dish, are popular in North India. I find it a bit challenging to cook North Indian dishes as I love Sth Indian, particularly Tamil food, and am used to the fresher tastes with less spices. But periodically I venture out and construct a great North Indian dish like this one. Continue reading “White Peas Curry | Safed Matar”
Lassis are so beautiful to drink, they deserve special glassware. Enjoy!
A lassi is a blend of yogurt, water, often spices and sometimes, fruit. Traditional lassi (also known as salted lassi, or simply, lassi) is a savoury drink, flavoured with ground and roasted spices. Sweet lassi, however, contains sugar or fruits, instead of spices. Also there is a salted mint lassi that is highly favoured in Bangladesh.
Cumin Lassi is a much-loved beverage of Rajasthan. It is ubtly flavoured with dry roasted cumin seeds and limes or lemons. The zest of the citrus is often added to the milk before making yoghurt, and the oils infuse with it as the milk warms.
Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch.
We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.
Continue reading “Jeera Lassi | Cumin Lassi | Traditional Indian Yoghurt Drink”