Since the garden has includes some tomato bushes I have been playing around with green tomatoes, and adore them a lot. In the simplest form, they go amazingly well in salads, and mixed in with ripe tomatoes to top your pasta dinner. This recipe is a Salsa and it plays to the green tomato’s flavour and texture. I hope you enjoy it.
We have some other Green Tomato recipes – check here to see if they have been published yet (they are scheduled for later).
If you are after other Salsa recipes, try Tomato Salsa, Peach Salsa and Pawpaw Salsa.
You can browse all of our Salsa Recipes here, all of our Green Tomato Recipes here, and all of our Tomato Recipes here. Or take some time and browse our Late Summer recipes.
Continue reading “Green Tomato Salsa with Green Coriander and Chilli”
A versatile Yemini-Israeli paste made from green coriander (cilantro), green chillies and earthy spices
What to do with the left over coriander (cilantro) leaves and stems at the end of the week – a perpetual problem in a family that uses a lot of green coriander. One solution we have is to make Coriander Paste. Another is to make Zhoug, a Yemeni-Israeli sauce or dip full of spices. Traditionally a perfect accompaniment to pita with falafel, it also serves as a sauce, spread and dip. It can be stirred into soups and stews to spark them up. Zhoug can be fiery hot, depending on your chilli level, and Yemenites believe that eating zhoug daily strengthens the immune system, keeps away illness and strengthens the heart.
Once you have experienced the fragrant spiciness of Zhoug, you will be making this weekly with your left over coriander, or, indeed, buying extra coriander each week, just to make this pesto-like sauce. Actually, Zhoug is a green cousin to Shatta, which is a similar dish, except Shatta uses mild red chillies. Zhoug has also been called Israeli Chilli Paste, a green harissa, a Middle Eastern Gremolata and a hot chermoula.
Are you looking for other coriander recipes? Similar recipes include Coriander Paste, Coriander Pesto, and Coriander and Coconut Chutney.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Or enjoy our easy Late Autumn dishes.
Continue reading “Zhug | Zhoug | Skhug | A Coriander-Chilli Paste, Dip and Sauce”
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”
The Middle East has a variety of flavours and dishes that are amazing and under-explored in other countries. And yoghurt, one of my favourite food stuffs, features strongly there as it does in India. The recipes using yoghurt are often simple – take a vegetable, some yoghurt, garlic, dried mint and some spices, mix and serve.
Traditionally it is used as a pre-dinner snack or appetiser, generally served with pita bread., but you can use any flat bread. We get a great Afghan flatbread cooked fresh on the tandoor from our local shop, and it is amazing.
You can use the Green Peppers in Yoghurt as you might use a salad. If you use thick, drained yoghurt they can be used as a dip or spread, or it can be used as a sauce or dressing.
If you are looking for other Middle Eastern dishes, try Fragrant Eggplant with a Garlic-Yoghurt Sauce, Cucumber and Yoghurt Mezze, and Chickpea “Tabbouleh”. All of our Middle Eastern dishes are here.
Capsicum recipes you might like to explore include Grilled Peppers and Eggplant Salad, Roasted Red Pepper Salad, and Baked Peppers with Cherry Tomatoes. All of our Capsicum dishes are here. All of our Salads are here.
Our Dips are here if you are after dips and sauces. Or simply take some time to explore our Mid Summer dishes.
Continue reading “Green Peppers in Yoghurt”
Hand made, home made pesto is the most exquisite of creations. Do try it.
I first made it long ago, when I took a cooking class with Bill Grainger of the famous Bills Restaurants in Sydney, and author of many Sydney-style cookbooks. He made pesto by hand in the class. At home, Bill didn’t keep a lot of gadgets in his kitchen and didn’t have a blender!! So at home he always made it by hand. A man after my own heart – Meditation in the kitchen through manual grinding. There is something about pesto that you make yourself, especially if you grow your own basil.
This recipe is enough to make you reach for the basil plant, and bring the mortar and pestle out of the cupboard. You can smell the basil even while reading the recipe…. and taste the pasta.
Are you looking for pasta sauces? Try Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, and Pasta Sauce with Aubergine, Red Peppers and Tomato.
You might also like our Pesto recipes here and here. All of our Pasta Sauce recipes are here. Or you might like to browse our Italian recipes here and here. Alternatively, take some time to check out our easy Mid Summer recipes.
Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “Hand Made Pesto | Zeffirino Pesto”
Shallow fried chickpea flour bite sized snacks
A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.
Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies. Why not also try Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, and Gram Flour Vada. Going Italian, try the wonderful Farinata with Tomatoes and Onion. If it is desserts that you are after, try this Besan Custard.
Feel free to browse all of our Chickpea Flour recipes here and here. Our Salsa recipes are here. Or you might like to browse Snack recipes here and here. Check out our easy Mid Summer Recipes.
Continue reading “Chickpea Fingers with Tomato Salsa”
Greek Tomatoes in Batter, a delicious snack
Domatokeftedes are delicious Greek tomatoes in batter, in fact they are similar to Pakoda/Pakora. They are often referred to as fritters or patties, although they don’t always conform to a uniform shape.
Domatokeftedes are a specialty of Santorini in Greece. They are traditionally made with the island’s native tomato that is grown in the volcanic soil. It does not require watering, and yet the small tomato is sweet and intensely flavoured. This recipe uses any juicy tomato – Roma tomatoes are good. The fritters can be served as a snack or as part of a mezze platter – they are delicious dipped into tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.
This dish is very versatile. And it is such an innovative way to use tomatoes!
You might also like to explore our Greek recipes here and here, or browse our Tomato recipes here and here. Or you might like to have a look at the Snack recipes here and here. Check out our easy Summer recipes here and here.
Continue reading “Domatokeftedes | Santorini Style Tomato “Patties” | Indian Tomato Pakoras”
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”
The joy of yoghurt is beautifully expressed in this flavoursome recipe for Cucumber Raita. Cucumber Raita is a dish known all over the world, and if you must equate it, it is the Indian version of Tzatziki. The combination of cucumber and yoghurt, in what ever form or from what ever cuisine, is well known all over the world. Both ingredients are cooling, so it makes it a special dish for hot weather, but this does not mean that you need to forgo it on cooler days. An essential part of an informal gathering, Cucumber Raita always wins over your guests.
You might like to read more about Pachadi. Browse our Pachadi recipes here and here. Or explore our Yoghurt recipes here and here. Our Indian dishes are here and here. Be inspired by our Summer dishes here and here.
Continue reading “Vellarikkai Thayir Pachadi | Cucumber Yoghurt Salad | Cucumber Raita”
This is incredibly delicious. Even if you are not a tofu eater, this dish will convert you. Who could not love deep fried tofu with peanuts? The sauce is divine.
We have been making this since around 2002, so quite a while. It is a Thai style dish, simple in its construction and flavours, but that very simplicity gives it a punchy flavour. It is a perfect light lunch with a salad, or a mid afternoon snack when dinner is still a long way off.
The act of deep frying the tofu changes the nature of it, from something bland and lacking much texture, to a beautiful textural addition to other dishes or on it own.
You might also like our Tofu recipes here and here. Our Deep Fried Tofu recipes are here. Or you might like to browse SE Asian recipes here and here. Check out our easy Spring recipes here and here. Feel free to browse recipes from our Retro Recipes series – beautiful vegetarian recipes from our first blog 1995 – 2005.
Continue reading “Tao Hou Tod | Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce”
More’ish, this dish will not last long in your kitchen
Who doesn’t like tandoor-style dishes? Although we can’t normally have a tandoor oven at home, cooking tandoor dishes in the oven or on the stove top, even on the BBQ, is very possible. These Tandoor Potatoes are amazing – don’t expect them to last very long in your kitchen. A perfect snack, or a side dish for your meal.
You might like to browse our other Potato recipes here and here, or our Snack recipes here and here. You will find all of our Indian recipes here.
Continue reading “Tandoori Aloo | Spicy Marinated Potatoes Roasted, Fried or BBQ’d”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.
You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters”
A light Thai dish for summer nights.
This is a a raw, Thai inspired lettuce wrapped dish, which is amazingly delicious, easy to make, and just as good as leftovers. The filling, made mainly of walnuts and mushrooms, is rather brown. Don’t let this put you off. It is wonderfully tasty.
These Thai Wraps are so simple to make, and well worth experimenting with. We love the balance of flavours, adding lime juice as we ate.
Have a look at other Thai recipes. You might like to try Thai Steamed Eggplant with Sesame and Soy Dressing or Thai Betel Leaf Salad. Or be inspired by our Summer dishes here and here.
Continue reading “Thai Lettuce Wraps”
An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.
Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.
Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.
You might like to browse all of our Snacks here and here, and all of our Indian Recipes here. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, and our Summer recipes here and here.
Continue reading “Kothimbir Wada | Coriander Vada | Coriander Fritters”