Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try this one with Sago, Peanuts and Potatoes, or Maharashtrian Kitchari with Masoor Sprouts, or a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes here. Our Indian recipes are here. Or explore our Early Spring dishes here.
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi”
Not often used, Kohlrabi now features in an Indian dish
Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.
Check for other Kohlrabi recipes here. Explore Punjabi recipes, or browse our Indian collection. Or take some time and browse our easy Winter recipes here.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
Shiitake Mushrooms in a creamy sauce
Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.
This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.
Looking for mushroom recipes? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.
You will find other Mushroom recipes here and here. Or explore our easy Winter dishes here and here.
Continue reading “The Perfect Shiitake Mushroom Sauce”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).
Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
Using cooked or tinned chickpeas, falafels are very easy to make.
Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and frozen, for an easy supper.
Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll with cardboard-tasting falafel stuffed into them for a “vegetarian option” when it would have been more flavoursome to leave them out?
Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as fritters.
You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”. Chickpeas can be baked, or made into a spread, or smashed and made into a salad. They are really healthy – have a look at this article.
Continue reading “Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls”
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.
She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
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 and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
Make a herbal tea to revitalize you. I love this one.
Spiced tea is always intensely interesting. Do try it. This is a take on a similar tea served in India. It is very special both with and without the optional black tea.
You might also like to try Phanta (Basil) Tea, Ayurvedic Teas, or Herbal Teas. Or browse our complete set of tea recipes here and here. Feel free to browse other recipes from our Retro Recipes series of recipes from our first blog which ran from 1995 – 2005.
Continue reading “A Revitalising Cardamon, Cinnamon and Clove Tea”
You find the most magical spice infusions in India. Although I still call them “teas”, technically, they are infusions or tisanes. In India, tea (chai) is only made from the leaves of the tea plant, often supplemented with spices.
Feel free to browse other recipes from our Retro Recipes series of recipes from our first blog which ran from 1995 – 2005. You might also like our Tea recipes here and here. Our Chai recipes are here. Or browse our Indian recipes here.
Continue reading “Cumin, Coriander and Ginger Infusion (Tea)”
Artichokes are not something that appear in this house very often, except perhaps as decorations – they look so good, right? Truth be told, I am a bit too lazy to do the work to prepare and cook them. While the taste of fresh ones must be superior, I have turned to grilled hearts from the deli section of the supermarket for this salad. You can also use canned. Hearts are available in jars and cans in supermarkets. After all, we all turn to canned beans and lentils very occasionally, even though freshly soaked and cooked tastes infinitely better. So, today, against my preference for limiting processed foods, I am rebelliously Ok’ing that can or jar of artichoke hearts for this recipe if you can’t get the grilled ones from the deli section. Sometimes you can also find frozen ones, and you could grill them yourself.
Are you looking for other salads? Can we suggest Easy White Bean Salad, Du Puy Lentils with Feta and Tomato, and Fennel Salad with Fresh Prunes?
You can browse all of our Salads here. Or just check the Bittman Salads. We have some Feta recipes. Or simply browse our easy Mid Summer recipes.
Continue reading “Artichoke Hearts and Feta Salad with Tomatoes”
Try this tea/herbal infusion, but not before bed. It is slightly diuretic so may disturb your sleep. It is another of the great Spring Detox teas, all of which are a variation on a theme. This is one of the first such teas that I made, and was instantly aware of its properties. Oh the power of herbs and spices.
Please also check out a similar tea – Pitta Tea – also suitable for Spring. You might enjoy The Making of Herbal Teas, The 5 C’s Golden Spiced Tea, and Yogi Tea. All of our teas are here, and Ayurvedic Hints here. Or simply explore our Early Spring Recipes.
Continue reading “Cardamom, Coriander and Fennel Herbal Tea | Ayurvedic CCF Tea”
This year, Summer declines to do more than peek her head between the clouds about 1 day per week. Today, a couple of days after Xmas, it is cool and wet, with persistent rain. I can do no more than pretend it is Summer and dream of hot days, beaches and cool drinks.
This is a beautiful, light, Summer salad with green mango for tang, peanuts for crunch and vermicelli for bulk.
You might like other Green Mango salads: Pomelo, Green Mango and Pea Eggplant Salad; Jicama and Green Mango Salad; and Jicama, Green Mango and Red Radish Salad. (Some of these might not have been published yet, stay tuned for the recipes.)
Other Green Mango dishes are here and here. Our other Salads are here and here. Or try our easy Early Summer dishes.
Continue reading “Vermicelli and Green Mango Salad”
Cooking Mushrooms on a Sunny Autumn Day
On a sunny and beautiful day in Autumn or Spring it is tempting to fire up the BBQ on the balcony, and get the field mushrooms out of the fridge.
Mushrooms cook well on Aussie BBQs (I guess these are called grills in the US). Drizzled with oil, cooked over a medium heat until softening, topped with some fresh and beautiful ingredients, and served when bubbling and sizzling. Truly a taste worthy of an outdoor meal.
Feel free to browse our Mushroom recipes here and here. Or you might like to browse BBQ recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Stuffed Mushrooms on the BBQ”
Versatile Greek style mushrooms
A quick lunch that does not miss out on flavour. A gorgeous brunch for a Spring day. Or part of a tapas style meal. Or a snack under the grape vines. This recipe even works well with mushrooms that are, well, a little tired and still sitting in the bottom fridge drawer.
Read more about a la Grecque cooking. Feel free to browse our “a la Greque” recipes here and here. Or you might like to browse Mushroom recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Mushrooms a la Grecque | Mushrooms Cooked with Herbs”
Do you still make as many pasta dishes as you used to? Somehow it has fallen out of fashion somewhat. Rather than the regular pasta night each week, it seems that pasta is more a once-a-month dish. And the fall-back pasta types are spaghetti – thick or thin – or fettuccine. Recently, at an Italian restaurant, I had an amazing macaroni dish and yet I can’t recall the last time I had macaroni. Not even a mac and cheese!
Coincidentally I now have an amazing Italian providore close by, one that holds an amazing array of different pastas, which I vow to explore one by one.
Rather than a hearty evening pasta supper, we have been eating pasta salads – they are so fresh and light, so very appealing, so perfect for Spring and Summer weather. Herbs are growing in the garden after the winter cold – chives, basil, parsley, spring onions (scallions). There are chillies too and Thai basil. Lots of salad type greens that can stand up to a little pasta – baby spinach, rocket, lettuce varieties.
Enjoy our other pasta recipes here and here. Take some time to browse our Salads here and here. Our Italian recipes are also here and here. Or explore our Early Summer dishes.
Continue reading “Light Pasta or Couscous Lunches | Pasta or Couscous Salads”