Moroccan Chilli Orange Olive Salad

Surprisingly, oranges and olives go really well together. This Moroccan salad brings them together with some typically Moroccan spices. A simple salad but one with punch. It is a great salad for Winter when the oranges are at their best – ripe and juicy. It IS spicy so add the chilli gradually until you find your taste preferences.

Are you looking for similar recipes? Try Orange and Olive Salad with Mint and Basil, Beetroot, Orange and Black Olive Salad, and Orange and Walnut Salad.

Other Moroccan dishes include Moroccan Carrot Salad, and Baked Eggplant and Zucchini with Chickpeas and Harissa Sauce.

Or browse all of our Orange Salads, and all of our Moroccan dishes. Alternatively, take some time to explore our Mid Winter dishes.

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10 Recipes Using Grape Vine Leaves | Going Beyond Dolmades

Did you know that grape vine leaves are delicious? They have a green earthy flavour that is imparted to the ingredients that they are cooked with. The most commonly known dish is Dolmades (Dolmas) – vine leaves stuffed with a rice or burghul mixture which are slowly steamed.

However, vine leaves can be used to wrap food, line pies and, shredded, added to batters. It can be used as a flavouring by drying the leaves and grinding them to a powder.

Enjoy these recipes, they will expand the way that you use vine leaves.

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The Huge Vine Leaf Pakora | Angoor Patta Pakora

Fresh grape vine leaves are a rarity, unless you have a vine in your yard, or are surrounded by vineyards, or live in an Italian neighbourhood. If you can, grab some fresh ones (more than you need and freeze the rest). We have quite a number of recipes for them. If you can’t find them locally, you can purchase them preserved in water, salt and citric acid. They are available at most gourmet stores or Greek groceries.

In this recipe, the leaves are blanched, drained, finely shredded and folded into a spiced chickpea flour batter. The mixture is then poured into a sauté pan and shallow-fried into a large round cake that is golden brown, crunchy on the outside and soft on the inside. It is like making one pakora from the batter. You could of course, make individual pakoras the usual way.

This recipe is adapted from Lord Krishna’s Kitchen, a beautiful book full of Vedic cooking.

Similar recipes include Eggplant and Kale Pakora, Malabar Spinach Pakora, and Crispy Battered Onion Rings.

Browse all of our Vine Leaf recipes and all of our Pakoras. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Juice It! | Home Made Strawberry-Based Juices and Blueberry-Based Juices

Spring and Summer mean strawberries and blueberries, and often they are so cheap that it is worth grabbing several punnets when shopping.  Ok, blueberries are never cheap, but sometimes they are cheaper. Both make great icecreams, jams, frappe, lassis and smoothies. And they are wonderful juiced.

Enjoy the juice combinations below. Similar recipes include Zucchini Juice, Green Tea, Apple and Strawberry Juice, and Watermelon Juice with Mint and Ginger.

Browse all of our Juices and our Cooling Summer Drinks. Or browse all of our our Early Spring recipes.

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Dum Aloo | Kashmiri Potatoes in Spicy Yoghurt Sauce

There are two main versions of Aloo Dum – the Kashmiri version, and a Punjabi version which is generally less spicy than the Kashmiri version.

Dum style cooking is a slow cooking style which allows the ingredients to cook in their own juices and any added sauce. When the lid of the pot is sealed to prevent any steam from escaping it is called dum pukht – dum meaning breathe in and pukht meaning to cook. Dum lets the dish breathe in or steam slowly in its own juices, absorbing the delicate flavour of the spices and herbs. You can still see large cooking pots that are sealed with dough or cloth to trap the steam, cooking the vegetables or rice until tender. It is used most commonly when cooking biryani, and is a technique that is more than 400 years old.

Traditionally only a handful of Indian spices were used for flavour, but with time many more ingredients were added to suit different taste preferences. The dough seal is only opened once the dish was ready to serve to retain maximum flavour. A heavy bottomed clay pot is said to work the best as it releases heat slowly (maintaining the temperature inside) and prevents the fire from burning the bottom of the dish.

While Dum dishes were cooked over open fires with coals added to the top of the pot, today the oven provides a way of maintaining a low heat, and a pot can be sealed with kitchen foil if a dough seal is out of the question. On a stove top a heat diffuser can be used to keep the heat low so that longer cooking is possible. This allows greater infusion of the flavours into the potatoes.

As usual, my recipe for Aloo Dum is one of the simpler ones, home-cooking style, but with extraordinary flavours. You may have Greek or French clay pots, or lovely Indian terracotta ones. I lost my Indian pots when I shifted (they break easily) so sometimes I will use a Chinese clay pot for dishes such as this. The advantage is that it comes with a lid that can be easily sealed with foil, although the sealing isn’t strictly necessary these days for this dish.

Most of the times it is brought directly to the table and then the lid is opened. The result is dramatic, with the rich aroma that comes with the escaping steam is always considered an important part of the experience of a Dum cooked dish. They say that Dum cooking takes years to perfect. The good news is that every trial dish, while not perfect, is jolly jolly good. Just cook with deep respect for the ancient technique, with patience, with love, and with home-made garam masala.

This dish is a little different to those you might see elsewhere. It is Kashmiri rather than from other parts of India. It’s sauce is yoghurt based and does not include onions or tomatoes. Cashews are not added. It it is simply yoghurt and spices, very traditional. The potatoes are first deep fried. This gives them a lovely brown colour and also a crisp coating that prevents them falling apart when they are cooking in the yoghurt sauce.  The crispness is lost during cooking in the sauce and they become beautifully infused and soft. Before frying, the potatoes are pricked all over to allow the infusion of flavours.

Similar dishes include Aloo in Aloo, Potato with Onions, and Aloo Gobi.

Browse all of our Potato Curries and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Chinese Pickled Cucumber

Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.

Similar recipes include Carrot Quick Pickle, and Onion Strings Pickled Salad.

Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.

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Garlic Rasam

The health benefits of garlic in the diet are well known. Pair garlic with Long Pepper and you have an immune boosting rasam. Long Pepper is well known in Ayurveda to have multiple health benefits. It also is known by numerous names in India – Pippali, Thippili, Kandathippilis, Desavaram.

This rasam is flavoured with the Pippali and Garlic, as well as black pepper, cumin seeds, chilli and curry leaves. With such layerings of flavours, how could it not be delicious?

Are you interested in other Rasams? Try Cumquat Rasam, Kottu Rasam, and another version of Garlic Rasam.

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 Late Spring recipes.

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Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi

This must be such a healthy dish, with the goodness of okra combined with heaps of garlic and some health-giving turmeric. The okra is cooked whole, steamed gently, until cooked and tender. The dish is served as a dry curry with lots of onion s and coriander leaves to garnish.

We have had a focus on okra for the past 12 months or so, and this is our latest dish in the series. The recipe comes from Madhur Jaffrey.

Are you looking for other Okra dishes? Try it in Sambar, and in Moar Kuzhambu. And make Greek Okra in Tomatoes and Olive Oil.

Browse all of our Okra dishes, and all of our Indian dishes. Have a look at the Madhur Jaffrey dishes we have made. And explore our Late Autumn dishes.

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Char Grilled Vine Leaves Stuffed with Goat’s Cheese and Pinenuts

There is so much to celebrate in Spring, so many spring things that it is hard to keep up with them. One such abundant item in Spring is Grapevine Leaves. Of course, you think of Dolmades, but there are also other ways to enjoy this green taste of spring. For example, Mushrooms Baked in Vine Leaves (delicious) and Grapevine Leaf Pecorino Parcels. Then there are rice mixtures, baked in vine leaves, and, of course, feta or goat’s cheese wrapped in vine leaves.

This recipe also uses goat’s cheese – I love a goat’s milk feta too – which is mixed with herbs, pinenuts and preserved lemon, and wraps the mixture in vine leaves before grilling. My preference is to make these when the BBQ is lit, perhaps to roast red peppers, and we make them as a snack with a squeeze of lemon juice. Grab your goat’s milk feta from your local Middle Eastern shop.

If you are using fresh vine leaves, the leaves from a fruiting grape vine are softer then those of an ornamental grape vine. I have used the ornamental vine leaves, and they are great, particularly for baking, but fruiting vines are better for stuffing and wrapping.

Do you have mixture left over? No worries, it is great on crusty bread or crackers.

Browse all of our Grapevine Leaf recipes, our Snacks, and all of our Greek dishes. Or explore our Mid Spring recipes.

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South Indian Amaranth Leaves Soup with Tamarind

Amaranth is loved across India (and features strongly in a range of Asian cuisines). All parts are used – the seeds are well known outside India, and at the moment they are fashionable and quite popular. But in India the leaves are also used, and the young, tender stems as well.

Amaranth leaves are available in Asian shops so keep an eye out for them. There are different varieties – some are green, but others often contain a tinge of red. Beautiful indeed.

Meenakshi Ammal in her cookbooks Cook and See mentions Amaranth leaves and stems a lot in her sections on sambars and kuzhambu recipes. This recipe she calls (in English) Greens Soup with Tamarind and it sits in the chapter of Poritha Kuzhambu. It is an unusual name given that soups are not traditionally part of the Tamil cuisine (although they are popular more recently). I wonder if the name in Tamil is quite different. However, she certainly got the colour correct!

This recipe is a cousin to this one of the same name. While that one uses Pitlay spices but not a tadka, this recipe uses sambar powder with a tadka. Both are pretty special and you should try them both. This one is closer to this Poritha Koottu with Tamarind.

Would  you like more Kuzhambu recipes? First, check our Poritha Kuzhambu dishes and Poritha Kootu recipes. Then try Moar Kuzhambu, Lentil Balls in a Spicy Gravy, and Vatral Kuzhambu.

Some popular Indian Soups include South Indian Cauliflower Soup, Two Gentle Mung Dal Soups, and A Light, Summery Tomato Soup.

But why not browse all of our Kuzhambu recipes, and all Indian Soups? Or explore our Amaranth dishes, and our complete Indian Recipe Collection. Or take some time to check out our easy Early Autumn dishes.

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