Yellow Pumpkin Soup | South Indian Pumpkin Soup

Today, although it is Mid Summer, it is cooler and wet. It seems right to make soup, although Pumpkin Soup is usually reserved for Winter. This is a South Indian Soup, and the lightness of it suits our Summery wet weather.

Although the South Indian soups are not well known or recognised, I have a love of them which started when they were served each day for 2 weeks in Coimbatore in Tamil Nadu. Home made and delicious, it was instant love. Luckily the Cook and See series of books has a chapter on Indian Soups in Part 4 by Priya Ramkumar.

This soup is a little thinner than what you might expect from a European Pumpkin Soup, but has a creamy texture because the milk is condensed slightly by simmering for 10 mins. It is peppery indeed, but not as peppery as you might think from the amount in the soup. It also has a little sweetness from the pumpkin and from condensing the milk – that sweetens it a little. I love the soup garnished with coriander leaves.

You might like to have a look at other Indian soups. We have South Indian Cauliflower Soup, South Indian Beetroot Soup, and Tomato and Potato Soup. There is also a wonderful Indian Vegetable Stock to use as a base for soups or to slurp on its own. All of our Indian Soups are here.

We have some other Pumpkin Soups too. They include Pumpkin Soup with Red Peppers, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Cream of Pumpkin Soup. See other Pumpkin Soup recipes here.

All of our Indian Soups are here for you to browse. Other Indian dishes can be browsed herePumpkin Soup recipes are here and all of our Soups can be found here. Or take some time and explore our Mid Summer recipes.

Continue reading “Yellow Pumpkin Soup | South Indian Pumpkin Soup”

Advertisements

Miso Sesame Dressing – with Roast Pumpkin

Miso is an underused ingredient. These days mostly relegated to Japanese cuisine, it was a darling of the macro-biotic movement of last century. You still find the odd recipe that uses it and the occasional blogger who is confident enough to use it often (have a look through Lucy Nourish Me’s recipes).

It was nice to find it mentioned in Nigel Slater’s Kitchen Diaries – such an English approach to food he has, that the incorporation of miso was a surprise. A minor mention indeed, but a mention nevertheless.

This is a fairly standard miso dressing, but Nigel credits Nigella with its creation. No matter the origin, it is a cracker. Use it with Roast Pumpkin, green beans that have been quickly sauteed, steamed or boiled, or Japanese noodles (as Nigel does). It can be used as a dipping sauce.

You might like to try our Miso Soup, a nourishing, comforting, beautiful dish. Or perhaps you might like our Roast Pumpkin Salad with Chilli Jam.

Similar recipes include Chilli Soy Sauce.

Explore our other Miso recipes here and have a look at our Salad Dressings. We have some other Dipping Sauces too. Browse our Japanese recipes and our simple, Early Summer dishes.

Continue reading “Miso Sesame Dressing – with Roast Pumpkin”

Poritha Koottu with Sambar Powder

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”

A Special Pumpkin Soup

A soup for when winter goes on and on and on ….

You can never have too many pumpkin soup recipes. They abound, to be sure. But, comforting and nourishing, they are frequently on the menu at our place. Also, they are perfect dinner items from Autumn through Winter and into Spring, which means they are very versatile. We always make a large pot, and then vary the soup each meal by adding chilli or pesto, tomato paste or milk/cream and adding different herbs – basil, parsley, coriander (cilantro).

This pumpkin soup has a tang to it with the addition of sweet sherry! An old ingredient indeed, but that does not mean that it doesn’t have the occasional place in the modern kitchen.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Similar recipes include South Indian Pumpkin Soup, Cream of Roasted Swede SoupFrench Cream of Pumpkin Soup, Pumpkin Soup with Red Peppers, and Pumpkin Cooked with Lashings of Butter.

You might like to browse other Pumpkin Soup recipes, and all of our Pumpkin recipes. Try other Soup recipes too. Or simply explore our easy Mid Winter recipes.

Continue reading “A Special Pumpkin Soup”

Butternut Pumpkin Cooked with Lashings of Butter and Black Pepper

Such soft buttery butternut, perfect for late Autumn

Vegetables like potatoes and pumpkin can be slow cooked very successfully. It works best with lots of butter, and of course that adds to the flavour A LOT. In this recipe, the butter helps to produce meltingly soft Butternut Pumpkin.

We began making this dish a long time ago, and it is a recipe from our Retro Recipe series – vegetarian recipes from our first blog from 1995 – 2006. It began as a quick, no fuss way to cook pumpkin while we were doing other things in and out of the kitchen, an a great vegetable to serve for Sunday lunches and winter BBQs. It has now come into its own, and we love it at any time.

Are you after spectacular mashes? You might also want to try Garlicky Potato Mash, Broad Bean and Butter Bean Mash, and Carrot and Parsnip Mash. And try these Potato Mashes – English, French, and Indian.

Are you looking for Pumpkin recipes? Try French Cream of Pumpkin SoupRoast Pumpkin Couscous Salad, Lasagne with Spinach, Ricotta and Pumpkin, and Roasted Pumpkin Risotto.

You might also like to check out all of our Pumpkin recipes. Or browse Slow Cooked recipes. Take some time to explore our collection of easy Mid Winter recipes.

Continue reading “Butternut Pumpkin Cooked with Lashings of Butter and Black Pepper”

Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup

A French Soup so good that your friends will request the recipe

In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.

I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Are you looking for Pumpkin Soups? Try these: South Indian Pumpkin SoupAdzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup, Special Pumpkin Soup, and Pumpkin Soup with Red Peppers.

Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.

Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.

Continue reading “Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup”

How to Cook Vegetables for Sambar

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”

Roast Pumpkin Couscous Salad with Chilli Jam

When Autumn takes hold and Winter is just around the corner, salads become heartier.

As the weather gets colder in the transitional months after Summer, Autumnal and Wintery colours are introduced into the kitchen. Pumpkins, polenta, couscous. Pomegranate. Quince, Pears. Apples.

This morning – it is so much cooler in the pre-dawn mornings – pumpkin is roasted until utterly caramelised. Couscous is cooked. And a salad comes together.

You might like to browse our Pumpkin Salad recipes, and all of the Pumpkin recipes here and here. And the Couscous recipes here and here. Be inspired by a range of Winter dishes here and here.

Continue reading “Roast Pumpkin Couscous Salad with Chilli Jam”

Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi

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.

Are you looking for similar recipes? Try Pumpkin Curry, Pumpkin Soup and Pumpkin Risotto. And try these Sweet Potato dishes: Sweet Potato Subzi with Yoghurt, and Potato and Sweet Potato Spicy Curry.

Try other Subzis – Kohlrabi Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.

You might also like to explore all of our Subzi recipes, all of our Pumpkin recipes and all of our Sweet Potato dishes.  Have a look at all of our Indian Vegetable Curries, and all of our Indian recipes. Or simply explore our Early Autumn dishes.

Continue reading “Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi”

Plain Kuzhambu | Kottu Kuzhambu | South Indian Vegetables with Spicy Gravy

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”

BBQ’d Pumpkins, Potatoes, Broccoli and Fennel

A new BBQ brings lots of cooking.

These recipes use a BBQ with a cover, so you can grill or bake or roast. I use a Weber Q, along with its vegetable basket, a hotplate for things like onions and haloumi, and a pizza stone.

**I am not compensated for mentioning this brand of BBQ in any way.

You might like to browse our complete collection of BBQ recipes. Our favourite is Pizza on the BBQ. Or browse our Winter recipes here and here.

Continue reading “BBQ’d Pumpkins, Potatoes, Broccoli and Fennel”

Classic Seasoned Sambar, Method Four

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 are variations on the classic sambar.

Are you wondering what defines a sambar? You might like to read this post that answers that question.

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:)

The other methods of cooking a basic, classic Sambar are here – Sambar, Method One, Method Three, and Method Four.

Similar recipes include Onion Sambar, Drumstick Sambar, and Sundakkai Sambar.

Browse all Sambar recipes, Kuzhambu recipes, and all of our Indian recipes. Our Indian Essentials are here. Or take some relaxing time to explore all of our Mid Autumn dishes.

Continue reading “Classic Seasoned Sambar, Method Four”

Classic Seasoned Sambar, Method Three

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 can 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:)

This recipe is different to Methods One and Two in that it introduces a lovely paste as a part substitute for individual spices.

Are you looking for other Sambar recipes? Try Sundakkai Sambar, and Moru Sambar.

Browse all of our Sambar and Kuzhambu dishes, and all of our Indian recipes. Or eat seasonally and explore our collection of Early Spring dishes.

Continue reading “Classic Seasoned Sambar, Method Three”

A Classic Seasoned Sambar, Method Two

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”

Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry

A delicious Indian Curry using Daikon and Pumpkin.

An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.

You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.

Continue reading “Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry”