It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. It is a Pea dish today.
There is an ode to peas (especially frozen peas) in the Guardian as it introduces this dish from Ottolenghi’s Plenty More. It goes something like this (with minor alterations):
“Is there a safer bet in the kitchen than that there will be a bag of peas in the freezer? Peas are unlikely to surprise or shock in any way, but they are delightfully reassuring. They will somehow always be there, and always taste as they have and should.
Sure, freshly podded peas have about them a certain romance – they have, for example, that beautiful texture when thrown raw into a crunchy spring salad. But who has access to fresh peas that haven’t been sitting for far too long on the green grocer’s shelves? No wonder, frozen peas sit comfortably in almost all home freezers.
Peas are incredibly relaxed about whom they sit next to at dinner. Salty and tangy feta or parmesan, creamy yoghurt, nutty potatoes, sweet fresh mint, peppery watercress or bitter leaves: sweet peas will always bring out the best in their companion. Needing little more than a minute’s blanching to cook, followed by a brief drenching in cold water, peas are low-maintenance and offer instant gratification. They are hugely versatile in use, as good at being mashed, pureed, lightly stewed or blitzed as they are left whole and mixed through a salad or pasta, stirred through a risotto, or gently stuffed inside artichoke hearts ready for braising.”
Continue reading “Peas with Purslane (or Sorrel) and Mustard”
Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.
It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.
Similar recipes include Mustardy Peas with Purslane, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.
A la Grecque dishes you might lie to try include Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.
You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.
Continue reading “French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque”
Kootu (Koottu) is a type of Kuzhambu, and contains a combination of vegetable combined with Mung Dal and freshly ground mild spices. Varieties of Kootu include Poritha Kootu and Kothsu (Gothsu).
Sometimes Kootu is called a Lentil Vegetable Stew. It certainly is thicker than Poritha Kuzhambu, with more vegetables. It is generally eaten with rice, without any need for an accompanying vegetable dish. You could say that Poritha Kuzhambu and Poritha Kootu are very similar, except that Poritha Kootu is made with Mung Dal rather than Toor Dal, has more vegetables and is much thicker than Kuzhambu.
This Kootu is slightly unusual. It uses a little Sambar Powder which is rarely used in Kootu. And although some Kootu recipes contain tamarind, this one does not.
Cumin is considered the defining spice for Kootu. Sometimes pepper is used. Many kootus are spiced with a coconut, cumin and green chillies paste but this recipe, from Meenakshi Ammal, varies that by using red chillies.
The dish is not spicy – very little spice is used. It celebrates the taste and textures of the dal and the vegetables. You will enjoy it. You can purchase your Sambar Powder at an Indian grocery, or better still, make your own.
As usual, Meenakshi Ammal’s recipe takes some unpicking as it does contradict itself. It always takes a bit of a detective work to unravel the recipes in Vol 1 of her 4 volume set of Cook and See.
Are you after similar recipes? Try Drumsrick Leaves Sambar, Poritha Kootu without Tamarind, Brinjal Chidambaram Kothsu, and Pitlai.
Are you after Kuzhamu recipes? Try Moar Kuzhambu (with yoghurt), Fenugreek Kuzhambu, and Paruppu Urundai Kuzhambu (Lentil Balls in Spicy Gravy).
Or perhaps you prefer Mung Dal recipes. We recommend Mung Dal with Cumin and Spinach, Gentle Mung Soup, and Mung Soup with Amaranth Greens.
Or browse all of our Kootu, our Sambar and Kuzhambu recipes, and all of our Mung recipes. Our Indian Dishes are all here and our Indian Essentials here. Or simply explore our Early Autumn dishes.
Continue reading “Poritha Koottu with Sambar Powder”
Have you ever before seen serve hot with soy sauce as an instruction for a soup? Well, now you have. In this Green Pea Soup recipe from Tamil Nadu, South India, that is exactly the serving suggestion. South Indian soups are unspiced but flavoursome soups that are probably hang-overs from the British occupation. Somehow they have snuck into parts of the South Indian cuisine. This one has a slight Indo-Chinese influence – thickened with cornflour and topped with soy sauce.
In my experience, South Indian soups are served in small amounts. I have had them both before a main meal and after, so traditions must vary across South India.
This soup is made from peas, carrots and cauliflower, and thickened slightly with cornflour. It’s delicious, in a 1970’s sort of way. I love it.
Are you looking for other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, South Indian Baby Corn Soup, and South Indian Cauliflower Soup.
Or perhaps you are after other (more spicy) Indian soups? Try Mung Dal with Coconut, Creamy Tomato Soup with Lemongrass and Ginger, and Simple Indian Dal Soup.
Or some Pea recipes? Try Mustardy Peas with Purslane, Carrots and Green Peas with Green Coriander, Green Pea Pilaf, and Buttermilk Sambar.
You can also browse all of our South Indian Soups, and all of our Indian Soups. Or have a look at our Pea recipes. Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Late Spring dishes.
Continue reading “South Indian Green Peas Soup”
I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
Priti had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
Similar recipes to this Sabzi include Spinach and Sweetcorn Bhurji, Cabbage Thoran, Sweet Potato Sabzi, and Sweet Potato Poriyal.
What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.
Are you looking for Carrot recipes? Try Carrot Thoran, and Carrot Rice.
You might also like our Carrot recipes, Pea recipes and Coriander recipes. Our Indian recipes are here and our Indian Essentials here. Check out our easy Late Winter recipes too.
This dish is from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
Sandwiches are serious business in India as snacks and street foods.
You have to love a country that is serious about its sandwiches. Italy with its open sandwich type bruschettas, laden with seasonal ingredients. France with their bountiful baguettes, and India with its spicy mixtures stuffed between layers of bread and often coated with chickpea batter before pan toasting or frying. India has a commitment to sandwiches as serious snacks and street food.
Browse the Toastie recipes here. Are you after snack recipes? Try here and here. Or browse our Indian recipes here and here. Explore our easy Autumn recipes here and here.
Continue reading “Indian Toasties | Stuffed Sandwiches with Potato and Peas”
An eye-catching and mouth-watering dish.
Green Pea Pilaf is a great 1-pot meal or the basis of a larger meal, and, of course, it is delicious. It is great lunch food and also good comfort food for sensitive times, you know what I mean. Eye-catching, it is perfect for a buffet, or a light dinner.
Rich in texture and flavour, this dish is common in Punjabi homes and has lots of variations. The recipe comes from Yamuta Devi, just one of her many dishes that always turn out perfectly. As usual, the combination of ingredients is so well balanced. She is the master of subtlety.
Are you after other Pulao dishes? Try Rice and Cauliflower Pilaf, Spicy Eggplant Rice, and Sago Pulao. And don’t forget the wealth of South Indian Mixed Rice dishes.
What about other Pea dishes? Try Carrots and Green Peas with Green Coriander, Stuffed Toasties with Potatoes and Peas, and Tawa Peas.
Want more? Please browse all of our rice dishes here, and all of our pilaf dishes. Or try all of our Pea Recipes here. There is also a range of Punjabi dishes for you to explore. Or simply take some time to check out our easy Early Winter dishes.
Continue reading “Savoury Rice and Green Pea Pilaf | Masala Hari Matar Pulao | Punjabi”
Quickly pan fried with salt and chilli, these are delicious snacks.
A great snack, quickly prepared, is pan fried edamame. You can use peas as well. I like to do this with shelled peas and beans, but you can also make this with peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking. This can even be made with broad beans.
Are you perhaps after Broad Bean recipes? Try Pan Fried Broad Beans with Tomatoes and Thyme, and Pan Fried Broad Beans with Lime, Chilli and Salt.
Also try these beauties: Fava Bean Puree with Dill, Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.
Browse our Pea recipes here and here, and all of our Snacks here and here. Be inspired by our Spring recipes here and here.
Continue reading “Tawa Peas | Pan Fried Peas, Broad Beans or Edamame | Street Food”
Delicious and easy to make
This wonderful, refreshing, soothing sambar is made with buttermilk. It is utterly delicious and very easy to make. Called Moru Sambar, Moar Sambar or More Sambar, it can be made with either buttermilk or yoghurt.
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. This sambar is different to the classical, seasoned sambars, being made of yoghurt or buttermilk.
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
Continue reading “Moru Sambar | Buttermilk Sambar | Two Recipes”