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.
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 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”
The deep richness of this onion jam with its spicy undertones is a perfect winter condiment.
Onion Jam (aka Onion Marmalade or, as the French call it, Confit d’Oignon) is a great condiment to have on hand. Rich and deep with a spicy undertone, it is a great accompaniment to cheese, baked dishes, curries, roasted vegetables and more. It is a rich, gutsy mixture, great added to soups, on sandwiches with layers of grilled vegetables, or in a vegetable stack with lasagne sheets, at BBQs, or in toastie cheese sandwiches – you will find lots of uses.
Are you looking for other Onion recipes? Try Onion Salad with Sesame Oil, Farinata with Tomato and Onions, Kanda Poha and Onion Pakora.
Perhaps you are looking for recipes for Relish? Try this Roasted Red Pepper and Apple Relish and Caponata Siciliana.
Feel free to browse our Onion recipes and Relish recipes. Or you might like to browse Sweet and Savoury Jam recipes. Check out our easy Early Winter recipes.
Continue reading “Onion Jam | Onion Marmalade | Confit d’Oignon”
A surprise flavour combination.
My friend Franz gave me this recipe, and it is used a lot with left over half onions from other recipes. The combination of Sesame Oil and salted onions is quite amazing.
This salad is a great use of left over half onions, after cooking another dish. A great accompaniment to any meal, I also love it with steamed rice and an Indian chutney.
Are you after Onion recipes? Try these: Onion Strings Pickled Salad, Farinata with Onions and Tomatoes, Crispy Battered Onion Rings, and Sambar with Onions. There is also a deeply flavoured Confit d’Oignon (Onion Jam).
Perhaps you are looking for easy Salads. Try Carrot Sambol, Simple Celery Salads, and Bok Choy with Capers and Tomatoes.
You might like all of our Onion Recipes, and all of our Salad recipes. Or explore our easy Autumn recipes here and here.
Continue reading “Onion Salad with Sesame Oil”
Hot, tangy, sweet, salty. The perfect quick pickle.
Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.
Are you looking for Onion recipes? Try Cucumber and Red Onion Salad with Mustard, Battered Onion Rings, and Farinata with Tomatoes and Onion.
Are you after Indian recipes? Try Kohlrabi Subzi, Aamti Bhaat, and Rice and Cauliflower Pilaf.
You might like to explore other Onion Salads, or Onion recipes or simply browse our Salads. All of our Indian recipes are here. Please feel free to browse all of our Early Spring recipes as well.
Continue reading “South Indian Onion Strings Pickled Salad”
Removing the confusion around cooking vegetables for Sambar
Once you are experienced at cooking sambar, it is quite easy. However, while mastering the skill it can be confusing. Here is some advice on making sambar, and particularly on cooking the vegetables for sambar.
The advice is based on my experience and the writings of S. Meenakshi Ammal who wrote the Cook and See series of books on traditional South Indian cooking.
Browse all of our sambar recipes here. and Meenakshi Ammal’s recipes here.
Continue reading “How to Cook Vegetables for Sambar”
A beautiful Italian snack
The use of chickpea flour for endless varieties of dishes fascinates me. Having made pudla again for lunch yesterday, I remembered that we hadn’t made farinata for a long time. It is great for a brunch with some salads.
The toppings for farinata are endless and only limited by your imagination. The key is to avoid juicy toppings. Today we added olive paste to the batter and topped the farinata with cheese.
You might also like to make Simple Farinata, and Farinata “Pizza”.
Are you after other Onion recipes? Try our deeply flavoured Confit d’Oignon (Onion Jam), Cucumber and Red Onion Salad with Mustard, and Onion Bhajji (Onion Fritters).
Browse all of our Farinata recipes here. Or explore our Italian recipes here and here. We have other Chickpea Flour recipes here and here.
Continue reading “Farinata with Tomato, Onions and Cheese”
Use up left over onion with this simple, healthy salad.
This is a great, quick onion salad that I often make to use up those half onions remaining from another dish. It retains the onion’s bite yet softens its intensity. It is such a perfect accompaniment to Indian curries too.
Would you believe that I first made this in 1998? It is also cross posted as part of the retro recipes on our sister site, Heat in The Kitchen.
Are you after salads? Please browse here and here. There are also onion recipes here and here. Explore our Summer recipes here and here.
Continue reading “Sweet Onion Salad with Coriander Spice”
Another wonderful cucumber salad for hot days. Easy to prep ahead of time.
The morning is hot and still. Clouds dot the blue sky. I love the stillness of the mornings and begin the day in the kitchen with a coffee in one hand and some cucumbers in the other. Red onions and mustard sit on he Kitchen Bench.
Are you looking for other Salads? Try Pawpaw Salsa, Grown up Potato Salad, and Kachumber – Indian Salad.
Or perhaps you are looking for Cucumber dishes. Try Cucumber Salad with Capers and Ricotta, Glazed 5-Spice Tofu with Cucumbers and Radishes, and Cucumber Yoghurt Salad.
Our Onion recipes include Confit d’Oignon (Onion Jam), Farinata with Tomato, Onion and Cheese, and Sweet Onion Salad with Coriander Spice.
We have a wealth of salad recipes. You can browse them here. Or are you looking for something different to do with cucumbers – check out our cucumber recipes here. Or take some time to browse our Late Summer recipes.
Continue reading “Cucumber and Red Onion Salad with Mustard”
Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath taking joy that goes on and on and on.
Bhajji is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.
It is accompanied with fresh mango cheeks with chaat masala. Bhajji can be served as breakfast although I don’t recommend it, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.
Looking for bhaji? Try our Crispy Battered Onion Bhaji. Or for snacks, try the Channa Chat with Chat Masala, or Baked Chickpeas. Browse all of the bhaji here and all of the Indian Snacks here. Or explore our Indian recipes here and here. Be inspired by our Summer recipes can be found here and here.
Continue reading “Bhajji | Vegetable Fritters | Indian Style”
Such a simple salad, yet such a huge explosion of flavour.
Oh how the amazing spicy sweet tangy sour tastes of Indian food bring happiness as their flavours burst in the mouth. Ashoka brand mixed pickles had me almost giggling last week as I almost ate them by the spoonful at the local Indian cafe.
I have been chatting about Chat Masala this week with friends — it is a spice mix that embodies spicy sweet tangy and sour. It is sprinkled on raw (and sometimes cooked) fruit and vegetables — and chickpeas — for that burst of amazing flavour. Try it on grilled sweet corn!
This salad captures all of that. Such a simple salad, yet such a huge explosion of flavour.
You might like to try other Indian Salads and Indian Snacks. Or explore our Indian recipes here and here. Other Summer recipes can be found here and here. Try other recipes with Chaat Masala: Chickpea (Channa) Chaat and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger Salad.
Continue reading “Kachumber | Chuchumber | A Tangy, Spicy Salad from India”
This plain kuzhambu is milder than some others, but is anything but plain.
Meenakshi Ammal’s Cook and See books, has a Plain Kuzhambu (Kottu Kuzhambu) in Book 1 of her 4 book series. The Plain Kuzhambu is milder indeed, but is anything but plain. It is a gravy like dish without the toor dal, and with the addition of vegetables. I used pumpkin. Kottu, meaning plain, indicates the presence of vegetables but without cooked lentils.
This recipe is very similar to Vatral Kuzhambu, but uses fresh vegetables instead of dried ones (vathal).
You can find recipes for the other Kuzhambus here, including Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Masala Kuzhambu with Gram Flour Vadai. If you are looking for traditional Sambar Recipes, they are here – the list includes the Kuzhambu Recipes. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.
Continue reading “Plain Kuzhambu | Kottu Kuzhambu | South Indian Vegetables with Spicy Gravy”
This is the fourth of four methods that Ms Ammal presents for her basic sambars.
Meenakshi Ammal’s Cook and See Part 1 has four methods for cooking basic, classic seasoned sambar. This is the fourth method that she describes for that dish.
There are other types of sambar – Yoghurt and Buttermilk sambars, kuzhambu and others that stray from the classic approach. This recipe sticks to that classic, seasoned approach.
Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse all sambar recipes, kuzhambu recipes, and these helpful posts – Sambar, Method One, Method Three, and Method Four.
For how to cook vegetables for sambar, read On cooking Vegetables for Sambar. For making sambar powders, go to Sambar Powders and a Simple Sambar. Finally this one will also help – Sambar – hot, sour or salty?. A lot of info for a simple dish
You can see the other methods here – Method 1, Method 2, Method 3. Continue reading “Classic Seasoned Sambar, Method Four”
This is the third of four main ways of cooking sambar.
We have four main methods of cooking Sambar, and this one is the third. The difference in this method from previous ones is that a delicious paste of chillies, coriander and channa dal is made, instead of using dry spices.
Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse these helpful posts – Sambar Method One, Method Two, and Method Four, and then all sambar recipes and kuzhambu recipes.
A lot of info for a simple dish
Continue reading “Classic Seasoned Sambar, Method Three”
I adore sambar. There are no two ways around it. It is a dish of choice, and when I visit my most favourite Indian restaurants, I will always order a dish of sambar and idli. As homely as it is, it is comforting, flavoursome, awesome.
This is a second method of cooking Sambar as described by Meenakshi Ammal, that classical Indian author of cookbooks. It introduces the use of Sambar Powder as a replacement for some of the individual spices.
Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse these helpful posts – Sambar, Method One, Method Three, and Method Four, and then all sambar recipes and kuzhambu recipes.
A lot of info for a simple dish 🙂
Continue reading “A Classic Seasoned Sambar, Method Two”
Celebrating Chickpea Flour
I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen. Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.
Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.
Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.
You might also like to try Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. All Pudla recipes are here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour”