Since discovering golpar, I have been looking at ways to use it. This lovely salad has its origin in a book by Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking. It is quite a terrific salad, with the flavour bursts of pomegranate kernels, the tang of the lime, golpar and salt, the freshness of mint and the cooling taste of the cucumber. It is a remarkable mix of flavours and is totally gorgeous. It would make a great Xmas Salad with those lovely colours.
Golpar is the powder made from the seeds of Iranian Hogweed, and you can read more about it here. Pick up some of the powder or the seeds at a Middle Eastern or Afghan grocery. If you can only find the seeds, grind them to a powder in a spice grinder.
Similar recipes include Pomegranate Salsa, Tomato and Pomegranate Salad, and Golpar Namak.
Browse all of our Cucumber recipes, our Pomegranate recipes and our Salads (lots of them). If you are just looking for Cucumber Salads, they are here. Or explore all of our Early Summer dishes.
Continue reading “Salad-e Khiar-o Anar | Cucumber Pomegranate Salad”
Saffron rice – it’s a classic of the Middle East, and one that is so gorgeous. This is a simple recipe that gives 2 colours to the rice. Always use good saffron – nice long threads with an earthy and sweet aroma.
Serve with any Middle Eastern or even Indian dish. You will love it.
Are you wanting other ways to use saffron? Try crushing a tiny piece of saffron into a glass of champagne or sparkling apple cider, turning the drink into a golden elixir. And coffee spiced with saffron and cardamom is a wonderful, soothing drink. Try our Saffron and Spices Tea – relaxing and amazing.
Similar recipes include How to Cook Buttery Steamed Rice, How to Cook Rice with the Absorption Method, and Simple Oven Finished Rice.
Saffron dishes include Saffron Mograbieh with Broad Beans, Saffron, Date and Almond Rice, and Dates and Saffron Soaked in Spiced Ghee.
Browse all of our Rice dishes, all of our Saffron dishes, and all of our Persian recipes. Our Middle Eastern dishes are here. Or explore our Early Summer recipes.
Continue reading “Persian Saffron Rice”
India must be the country that has the most appreciation of rice. It boasts thousands of different rice varieties and many many more dishes that feature rice as the main ingredient. Rice is never ever relegated to a side dish, playing second fiddle to the main dish or dishes of the meal. There it is, front and centre, always. Pulaos, Kitcheri, Biryani, Bhats, Pongal and Mixed Rices are examples of well known rice dishes.
Pulihora is a South Indian rice which is usually made with tamarind. But the same dish can also be made with green mango or with lemon juice as the souring agent. It is a rice dish that plays homage to the love of sour tastes in Tamil Nadu and beyond. In this recipe, the tamarind is replaced with green mango, and some carrot adds a sweet counterbalance and colour.
This dish is also called mangai sadam and mavinakayi chitranna in different regions. The recipes vary a little, e.g. coconut might be added, but the base is essentially the same. In South India mango pulihora is made during certain auspicious occasions and festivals too.
Similar dishes include Saffron Rice, Saffron, Date and Almond Rice, Ghee Rice with Pandanus, and Green Mango and Coconut Rice.
Browse all of our Mixed Rice dishes, all of our Rice dishes, and Green Mango Recipes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Green Mango Rice | Mamidikaya Pulihora”
Pomelo in Bengali is called Batabi Lebu, and it is often interpreted as Grapefruit in English. It is a pity because Pomelo is quite different, not as sour as grapefruit, and a terrific fruit for salads.
This is a common Bengali use for Pomelo – eating it with chilli, sugar and Indian rock salt (black salt, kala namak, which is strongly aromatic and actually pink in colour – it is different to Himalayan Salt, though). It is the sort of recipe that could also be used with green mango, for example, or other fruits and vegetables, even grapefruit. Interestingly, it is also good with the more mild Jicama (Yam Bean tuber).
Pomelo is a common fruit in Bengal, and comes into its season after the monsoons. It is a winter ritual to eat the citrusy fruit after lunch while soaking in any sun. There is a pink fleshed variety and a yellow fleshed variety. It has a range of different names across India.
Similar recipes include Pomelo Raita, Pomelo, Green Mango and Turkey Berry Salad, and Pomelo and Avocado Salad.
Browse all of our Pomelo dishes and our Pomelo Salads. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Bengali Pomelo Salad | Batabi Lebu Makha”
How we love drumsticks, those funny long thin pod-like vegetables that grow on spindly trees in South India. Whenever we see them in the shops we bring them home to freeze for later dishes. Rasam, Sambar and Kuzhambu are three of our favourite ways to use them.
Today’s recipe with drumsticks is a kuzhambu that includes fenugreek. Actually the recipe can be made without any vegetables (we have a version here), but we like the addition of drumsticks or eggplant. You can also use okra, small onions or shallots, or Indian broad beans.
Similar recipes include Vendhaya Kuzhambu, Drumstick Sambar with Curry Leaves, and Pitlai.
Browse all of our Drumstick recipes and all of our Kuzhambu dishes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Murungakkai Vendhaya | Drumstick and Fenugreek Kuzhambu”
Chai made with a range of spices and liquorice root is incredibly good. It is also very detoxifying, so it is a healthy AND flavoursome tonic for an afternoon relaxing hot drink. Or morning. Or evening.
This recipe is very much like our first chai – Yogi Chai – all those years ago. Spices are roasted to enhance their flavours, and then simmered. Tea can be added or not – your choice. And it can be sweetened or not. Milk can be added or not. So there is a range of choices and variation.
While it is usually consumed piping hot, it is also wonderful chilled and sipped on hot days and in those heatwaves so common in the area where I reside.
Similar recipes include Yogi Chai, Fiona’s Beautiful Chai, Spring Chai, and Heavenly Gentle Chai.
Browse all of our Chai recipes and all of our Indian drinks. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Liquorice and Spice Chai | Mulethi ka Karha | Hot or Chilled”
Across India there are many versions of rice cooked with lentils, called various names such as kitchari (and variations on this) and pongal. In Andra Pradesh, it is called Pulagam and is made with short grain rice and mung dal.
It is a very pared-back version of pongal, without any tempering and with only turmeric as spice. But it is surprisingly delicious, mixed with a little ghee and well seasoned.
It is often used as naivedyam in festival such as Sankranti and Varalakshmi Puja.
You might want to browse our 25 or so Kitchari recipes, collected together for you.
Similar dishes include Ven Pongal, Goan Bisibelebath, and Masoor Sprouts Kitchari.
Browse all of our Kitchari and Pongal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Pulagam | Telegu Ven Pongal / Kitchari | Ghee Pongal”
There are four different ways of making Lime Rasam, according to the Queen of Tamil Food, Meenakshi Ammal. This is the first of the methods. Lime Rasam, made with green chillies and a base of toor dal for that slightly silky texture. The green chillies give a fresh green taste with the lime juice. There is no tamarind in this recipe as the lime adds sufficient sourness. In this version of Lime Rasam, very little spice is used beyond the chillies, some asafoetida and mustard seeds. It is deliciously hot and tangy. Perfect for a hot day (I like to make it in summer when it is 43C).
Similar recipes include Mysore Rasam, Pepper Rasam, and Tomato Lentil Rasam. There is also a version of Lime Rasam without the toor dal.
You might also be interested in the following articles:
Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Early Summer recipes.
Continue reading “Lime Rasam with Green Chillies”
We make raita and yoghurt pachadi often at home – they are easy, no fuss dishes that can be served with an Indian meal or used as sauces and dressings for baked and steamed veggies, in wraps, over simple salads etc.
This raita uses carrots, cucumbers or zucchini, and tomatoes for a colourful raita that brings a happy note to the table. The vegetables are just grated or chopped and incorporated into the yoghurt with some chillies, ginger and a tadka. Enjoy! You could sub other vegetables – finely grated cabbage (red or green), or red or green peppers, for example.
Similar recipes include Asparagus Raita, Okra and Coconut Raita, and Spinach Pachadi.
Browse all of our Raitas and Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Tri Colour Pachadi”
There was a recipe I had been wanting to try for a while during Winter when the oranges hung large and gorgeous on the tree. But it was one of those times when the recipe sat on my kitchen bench for weeks before finally making it. Originally I had considered making it as a stand-alone dessert, but finally made it as a topping for a very special sweet congee. Since then, we have also topped our favourite rice pudding with these poached oranges and ricotta, and served it as-is, as a delicious dessert at the end of a long cold day. It really is divine, incredibly quick and easy to make, and can be served warm or cold.
The recipe comes from An Honest Kitchen an e-magazine that was produced by my friends Kathryn and Lucy. I have modified the recipe only a little from the original.
Similar recipes include Orange and Pecan Cream Cheese, Orange and Date Salad, and Baked Apricots with Honey and Orange.
Browse all of our Orange recipes, and our Ricotta dishes. Or explore our Early Spring recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Poached Oranges with Vanilla Ricotta”