Jicama and Green Mango Salad

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.

Are you looking for more Jicama recipes? You might also like to try these: Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and A Host of Spring Salads.

Our Green Mango recipes include Vermicelli and Green Mango Salad, Pomelo Salad, and White Peas and Green Mango Sundal.

You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.

Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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Glazed 5-Spice Tofu Salad with Cucumbers and Radishes

Goodness, the beautiful salads keep on coming. Summer is made for salads – it is a season where little cooking is required. Thank goodness – all the more time to enjoy the long sunny days, the beautiful weather and of course, the beach.

We have eaten more Tofu on the past 6 months than in the past 6 years, I believe. We have the fabulous close-by S.E. Asian supermarket to blame with its endless variety of tofu, packaged and fresh. It is made into salads, dropped into broths, deep fried, and the flavoured ones eaten as-is quite often for a snack.

Today, we are using Five Spiced Tofu, although smoked tofu could be used if you can find it. Or smoke your own! In this salad, we glaze the tofu in a mixture of orange juice and honey – I have used Barley Malt too, so any sweet, syrupy, honey-like pantry item will be suitable.

Some similar recipes include: Black Pepper Tofu, Tofu and Chilli Salad and Tofu Stacks with Sesame and Spinach. And Tofu with a Peanut Sauce is pretty good too. All of our Tofu Salads are here. We also have other Tofu recipes – they are here.

Have a look at our Cucumber Salads, Radish Salads, and also our Bittman Salads. Or simply spend some leisurely time browsing our Mid Summer Dishes.

Feel free to browse our other Tofu recipes too. All of our Salads are here.

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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.

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Wombok and Radish Salad with Peanut Dressing | Nappa Cabbage Salad

Easy to make, delicious in taste and healthy as well.

You can’t help but look at this colourful salad and think of roughage, with all that cabbage and crunchy radish. How healthy! This salad is a surprising combination that works extremely well, and a lovely spicy peanut dressing that has many uses beyond this salad.

Are you looking for Cabbage recipes? Try Chilli Cabbage, Simple Cabbage Thoran, and Kimchi.

You can browse all of our Cabbage Recipes or our extensive collection of Salad recipes. Or you might like to explore our Mid Autumn recipes.

Continue reading “Wombok and Radish Salad with Peanut Dressing | Nappa Cabbage Salad”

Jicama, Red Radish and Green Mango Salad

The beautiful flavour combinations of Mexico and SE Asia are found in this salad.

Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.

This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.

Jicama is rarely available here. Its season is Autumn through Winter, so I grab one or two when I see them. These past months I have kept a special eye out for them at our Central Market and have been lucky enough to find them on 3 occasions.

You might also like to try these – Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, or A Host of Spring Salads. Explore all of our Salad recipes here and here, Green Mango dishes here, and Jicama here. Try our Autumn recipes here and here.

Continue reading “Jicama, Red Radish and Green Mango Salad”

Spicy Radish or Jicama Salad with Coconut Milk

This salad can be made with white or red radish, jicama (yam bean) or kohlrabi. It is crunchy and delicious and full of spicy tropical flavours.

Crunchy vegetables are just made for summer time lazy eating, and this salad is perfect. In fact it can be made at any time of the year, using red or white radish, kholrabi and/or Jicama. As at least one of these vegetables is in season at most times of the year, there can be no excuse!

You might also enjoy Vegetable Sticks with Spices, or A Host of Spring Salads. Browse our Jicama recipes here and our Radish recipes here and here. Our Salads here and here are worth exploring, or just browse the Bittman Salads. Be inspired by our Summer recipes here and here.

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Cucumber and Red Radish Slightly Pickled Salad

A perfect and simple tangy salad to make in a hurry. Serve with hot or cold dishes.

With this continuing very hot weather, the only thought is about salads. Here is a simple one with Cucumbers, Red Onion and Red Radish. It is delightful.

Browse our Salad recipes here and here. You might particularly like Pawpaw Salsa, Grown up Potato Salad, and a Kachumber – Indian Salad. Find all of the Cucumber Salads here and here.  Or explore all of the Bittman Salads. Browse the Radish recipes here and here.

Looking for something different to do with cucumbers? Why not try Kachumber Salad, Simple but Best Cucumber Salad, or a Cucumber Curry?

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Vegetable Sticks with Spices | Kachi Tarkari | Indian Parsi Crudites

Some veg, some spices and some lime juice. A perfect combination for a pre meal snack.

Jicama is a type of yam that is quite gorgeous. It is also called Mexican Yam and is delightful and refreshing when raw – not unlike an apple in texture and flavour.

Just occasionally available in our Central Market, we grab them when we can. The shape is always intriguing. This evening there were Parsi Crudites with salt and spices, featuring Jicama and other vegetables with Celtic Sea Salt, Chilli Powder, Chaat Masala and my Kitchen Bench Podi – mainly home grown curry leaves and chillies at the moment.

You might like to browse Jicama recipes, and our snacks here and here. Our favourite is Baked Chickpeas. Try other recipes with Chaat Masala: Chickpea (Channa) Chaat, Kachumber Salad and Channa Chaat on Kovalam Beach. Also Watermelon Salad, Borlotti Bean Chaat, Spicy Vegetable Sticks and Chickpeas and Young Ginger Salad.

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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 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”

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 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”

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.

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Seasoned Sambar, Method One

A classic, traditional Sambar, from Meenakshi Ammal.

A treat that you can give yourself is a wonderful South Indian Sambar, a South Indian liquid spicy dish, generally served over rice or with dosa.

This recipe is interpreted from the doyenne of South Indian cooking, S. Meenakshi Ammal. Her books, Cook and See (in four parts) are a goldmine of traditional South Indian cooking. Sometimes hard to interpret for the novice non-Indian cook, her recipes take a bit of detective work, planning, thinking, rewriting, and discussing. But if you are serious about real and traditional Indian food, these books are a treasure.

You can explore more about Sambars and their characteristics here.

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Daikon Salad | Mooli, White Radish Salad

Daikon radish, often over looked, is the star of this salad. It can be made with red radishes too.

Daikon is great in freshly squeezed juices to add a touch of spiciness, but other than that it is often left sitting abandoned in the bottom drawer of the fridge. No longer. Here is a salad to make daikon shine! Summer goodness, oh yes.

You might also like Daikon and Pumpkin Curry. All of our Radish recipes are here and here. Or try our Salads here and here. Be inspired by our Spring recipes here and here.

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