Grilled Mushroom and Red Onion Salad

Summer is on its way!

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Yay for warm weather! And as soon as the weather turns the slightest bit warm, I begin making Summery salads again. I find them the most healthy type of dish for Spring, Summer and into Autumn. As each year passes, we eat salads further into winter, roasting our ingredients, or incorporating barley, freekeh, quinoa and other filling and satisfying ingredients.

Today’s salad is definitely a Spring dish, a Mushroom Salad. Spring Mushrooms are grilled with some red onion and then dressed. It is gorgeous.

Similar dishes include Mushroom, Spinach and Blue Cheese Salad, Mushroom and Carrot Salad with Mung Bean Sprouts, and Stuffed Mushrooms.

You might like to also browse our other Salads – over a hundred! Or just the Mushroom Salads. Have a look at all of our Mushroom recipes here. And explore our easy Early Spring recipes too.

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Mung Dal with Green Mango

The success of any Dal is in the combination of the texture of the dal and the layers of flavours added by spices and perhaps onions, and garlic. It is not often that cooked lentils on their own, without anything else added, qualify as a great and tasty dal dish. There are exceptions, of course (eg Mung Dal with Ghee), but they are rare.

This recipe is an interesting one, as it is spiced with chilli, mustard and nigella seeds; the latter are slightly bitter in taste. Overall the dish is quite tart and refreshing, and is an excellent hot weather dish.

Similar recipes include Kancha Mung Dal, Mung Dal with Coconut Milk, and Mung Dal with Cumin and Spinach.

Browse all of our Green Mango dishes and all of our Dals. Our Indian dishes are here, and our Indian Essentials here. Or browse our Mid Summer dishes.

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Pulissery | Simple Yoghurt Curry

A Yoghurt Curry, beautiful in its simplicity.

Puliseri, or Pulissery, is a yoghurt curry with simple spicing and thickened slightly with rice flour, designed to eat over rice. It can also be eaten as a soup, but this is non-traditional.

Pulissery is often associated with Kerala on the West coast of India, where it is also often cooked with vegetables. This recipe is from its neighbour, Tamil Nadu, and is kept simple without any additions.

The recipe is another from Meenakshi Ammal’s Cook and See books, full of traditional Tamil recipes. This one is from a recipe in Volume 3, and she calls it the Raw Variety of Pulissery.

Similar recipes include Plain Pulissery, Pineapple Pulissery, Mango Pulissery, Pulse Ball Mor Kuzhambu, and Yoghurt Curry.

Check out all of our other Pulissery recipes, our Yoghurt dishes, and all of our Indian recipes. Our Indian Essentials are here. You might also like to browse our recipes for Early Spring.

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Quick Pickled Radishes with Asian Flavours

Radishes without their peppery tang

The little red radish is so easy to grow that kindergartens grow them to introduce children to the joys of gardening. It takes only 3 days for green shoots to appear, and a few weeks later they are ready to pick, these little red or white ping pong balls. The flavour is tangy, a little on the peppery side with its sharp pungency that pleases adults, especially with a sprinkling of sea salt. Perfect for nibbling, they also make such a pretty addition to salads. They are a bit peppery for kids, though.

Not surprisingly, they say that radishes have health giving properties – it clears the sinuses and soothes sore throats.

This beautiful recipe comes from Kylie Kwong via Lucy Nourish Me who adapted it from the original. I have altered it again. This recipe diminishes the level of radish’s sharp tanginess. It is the perfect balance of sweet, sour and salty. Use as it is as a side dish, or with a bowl of beautiful rice. Toss them in salads or into sandwiches. Lucy says that thinly sliced carrots also work very well with the radishes in a salad with some lettuce leaves.

Similar recipes include Braised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.

Explore our other beautiful Radish Dishes, and other Quick Pickles. Our Salads are here. And browse our Late Spring recipes.

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Quick Gazpacho

Cold soups are all the rage at our place in Summer – the hot Summer days of over 35C, often over 40C, demand cooling foods, yet we still want them to be nourishing and healthy. In our garden there are often tomatoes to spare, and so making Gazpacho, that Spanish delicious cold soup, makes such sense.

This is a quick version, takes no more than the time it takes to wash the tomatoes and peel the cucumber. I like these ratios, but nothing is fixed and you can play around with this delicious blender formula. Add a few herbs, lemon instead of vinegar, a small amount of fresh green or red chilli. Enjoy yourself as you make variations on this theme.

Are you looking for cold soups? Try this quick Tomato and Cucumber Cold Soup, Chilled Beetroot Soup, and Roast Tomato and Corn Cold Soup.

What about Cucumber recipes? Try Cucumber Salad with Ricotta and Capers, Cucumber Raita, and Cucumber Lassi.

Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.

You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or take some time to browse our Late Summer dishes.

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Ousback’s Grilled Pepper and Apple Relish / Chutney

I am not sure where I first came across Ousback’s recipe — he was very popular with Vogue Entertainment Magazine around the mid 1990, so perhaps it was there. Anders Ousback was well known as a lover of food and wine, and this relish of his was also well known and loved. He was influential in the Sydney food scene, and influenced many chefs and restaurant owners. This recipe of his has stood the test of time, and is as wonderful today as it was back then.

There were several variations of the Grilled Pepper Relish. The one below is the one that I love because of its freshness and the wonderful taste of the spices it includes.

I am sure the recipe that Anders used has provenance. You can see the origins in Elizabeth David’s Red Pepper Relish. And there are infinite purees and pastes of roasted red peppers, such as  Serbian Ajvar, an Eggplant and Roasted Red Pepper Relish.

Similar recipes include Harissa, Roasted Red Pepper Sauces, and Red Pepper, Eggplant and Tomato Pasta Sauce.

You might also liked to browse our Preserves recipes and our Capsicum recipes. Our Apple dishes are here. Or explore our Late Spring recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

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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 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.

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Tomato and Basil Salad with Grilled Cheese Croutons

After a seasonal slow start to the tomato season this past Summer (poor setting of flowers all over Adelaide), as I write this in late, late Summer, they are ripening in abundance. How special that is – teeny little cherry tomatoes and little egg shaped ones, juiced, cooked, made into salads. Yum.

This salad, another from Bittman as I journey through his 101 salads, is a wonder – a toasted sandwich made into croutons, then mixed with the classic tomato and basil salad. How good is that! Combining 3 loves – basil, tomatoes and cheese toasties. I have added some green tomatoes to the salad, as I love their tang and use them whenever I can.

Are you looking for Tomato Salad inspiration? Try My Mother’s Tomato and Cucumber Salad, Tomato Salad with Marjoram, and Tomato and Peach Salad.

Or are you looking for general Tomato recipes? Try Santorini Style Tomato Patties, Baked Tomato Pasta Sauce, and a Light Summery Tomato and Potato Soup (from India).

Have a look at our Toastie Sandwiches. All of our Tomato Salad Recipes are here, and the complete compendium of Tomato dishes are here. Would you like to browse all of our Salads?  Or spend some time to explore our Late Summer dishes.

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Tomato Risotto

Get your Italian Risotto Mojo on with some loud opera music and a good wine

Italian food is just wonderful! Today is another Great Risotto Dish. Risotto is always a meditation in cooking. A quiet kitchen, a wooden spoon, some rice and a large pot.

From years ago, when I was first making risotto, and still today, I amazed friends who pop in unexpectedly. I pick tomatoes, salad greens, chilli and rosemary from the garden, pull some stock and tomato paste from the freezer, and cook this risotto in approx. 30 minutes. I serve it with a garden salad and fresh fruit for dessert. They are always pretty impressed!

If you haven’t cooked risotto before, here are some basics.

Similar recipes include Risotto with Mushrooms, Asparagus Risotto with Basil, and Caramelised Pumpkin Risotto.

You might also like our Risotto recipes, and our Rice recipes. Our Italian dishes are here. Check out our easy Early Spring recipes too.

This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series. Continue reading “Tomato Risotto”

Green Mango and Coconut Rice

Perfect for hot weather. Cooling and delicious.

It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot.  (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)

When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.

This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?

This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.

Similar recipes include Carrot Rice, Mango Rice, and Zucchini Rice. Green Mango dishes include Mung Dal with Green Mango, and Spicy Green Mango in Coconut Milk.

Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.

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Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

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French Buttered Radishes with Herbed Salt

Radishes at their most soft and gentle

Growing radishes must be the easiest thing under the sun. They don’t need a lot of attention, and suddenly, they are fully grown and fully flavoursome. Sliced thinly and salted is our favourite way to enjoy them, although they go into  salads and sandwiches too, and sometimes they go into a quick pickle to have with rice or other dishes.

Today, we are treating them French style, cooked in a little butter. This removes the heated tang from the little bulbs, leaving them soft and tender in texture and taste.

Similar recipes include Braised Glazed Radishes, Radish with Coconut Milk, Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Radish and Cucumber Salad.

You might like to see our other Radish recipes. Our French recipes are here. Or explore our Late Spring collection.

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Tapenade Bread Salad with Tomatoes and Mozzarella

Today’s salad takes some olive tapenade and olive oil and smothers bread in it. As it soaks in, cubes of the bread are mixed with tomatoes to make a gorgeous salad. A fun alternative to including olives, and adds a bit of bulk to the dish.

This is also a great way to use up left over bread that might be only good for toast. The firmer texture of this bread is perfect for salads as it soaks up the juices of tomatoes and dressings.

Are you looking for similar Tomato Salads? Try this one which combines crispy flatbread, tomatoes and red peppers. Also try a Warm Tomato SaladTomato and Basil Salad with Grilled Cheese Croutons, and Artichoke Hearts with Tomatoes.

Browse all of our Tomato Salads. Our Bittman Salads are here. Or take some time to explore all of our many many Salads. Alternatively, check out our easy Late Summer recipes.

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Roast Beetroot Salad with Sweetcorn

A salad perfect for late Winter and early Spring – and the rest of the year too.

Salads, what wonderful variety they add to life. The number of salads on this blog (150 different salads either posted or scheduled to be posted) says something about our commitment to them. Hot or cold, cooked ingredients or raw, we adore the variety, usefulness, tastes and textures of salads.

Today, it is a Roasted Beetroot salad. We were roasting beetroot for risotto, and threw a few more into the oven to use in salads.

Similar recipes include Beetroot and Goat Cheese Salad, also Beetroot, Orange and Black Olive Salad, and Beets with a Yoghurt-Tahini Dressing.

You might also like to try Roast Beetroot with Cumin Seed, and Roasted Beetroot with Garlic and Walnuts.

Feel free to explore our other Salads, and to browse our Beetroot recipes. Our easy Mid-Spring recipe collection is available here.

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Kancha Mung Dal | Bengali Mung Dal

I find Dal the most comforting of dishes, and it is no wonder that it is eaten on most days throughout India. Spices are used to vary the flavours, – some for the heat of pre-Monsoon Summer, others for the cool of the Monsoon rains.

Dals always begin the same – boiling one or more lentils until soft, with the thickness of the dal being a personal preference. Some areas of India make them thick, others prefer them thin and soupy. In this household, we have the choice, so it depends on the cook, and the day, and the weather.

Inclusions also vary. Some dals contain onions – in some parts of India, the onions are cut long and thin – the chillies too. In other parts, the onions and chillies are cut minutely, almost a paste – garlic too – and this is all fried in ghee or oil.

Mung dal (split, hulled Mung Beans) is good for any time of year – and particularly good in summer. So is Toor dal. In Winter it is good to roast the mung dal before cooking as it helps to heat the bodily system. Toss it in a frying pan until a gorgeous aroma arises, then add to water to cook. In Summer, it is preferred kancha or unroasted, as it is lighter and easer to digest. Thanks to the excellent book Bengali Cooking for the lovely chapter and information on Dals.

Are you looking for similar recipes? Try Mung Dal with Green Mango, Dal Tadka, Mung Dal with Cumin and Spinach, and Gentle Golden Dal.

Or browse all of our Mung Dal recipes, and all of our Bengali dishes. Our Indian recipes are here and Indian Essentials here. Or take some time to explore our Mid Summer dishes.

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