Okra with Cumin and a Yoghurt Sauce

This next recipe in our Okra series combines the okra with cumin seed (or use caraway seed) and other spices, and cooks it in a thickened sauce which glazes the okra. It is then mixed with yoghurt, or the yoghurt is drizzled over the top of the okra. It is Indian in style, but not a traditionally Indian dish.

Okra is available for such a long period of the year, and is reasonably priced in most areas, so it makes sense to include it in your diet. It is rather a healthy food too.

Are you after other Okra dishes? Try Spicy Dried Okra, Crispy Okra, and Plain Kuzhambu with Okra.

Browse all of our Okra dishes, or explore our Late Autumn collection of recipes.

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Pomelo Raita

We adore Pomelo when it is in season and have a range of salads and snacks that we make with it. It takes some effort to peel, but it is worth it! This particular pomelo, in season now, has bright pink flesh, and the dishes look amazing.

Today we make an Indian dish with the Pomelo. Pomelo is called different things in different parts of India, but mainly have spellings similar to Chakkotha. We mix it in the yoghurt with some other cooling ingredients – tomatoes and cucumbers – and spice it up with some chaat masala. I can’t claim all the credit for this. I saw a recipe some time ago that was similar, and the thought has stayed with me. Now that Pomelos are back in the shop, it is a chance to make this dish.

Similar recipes include Pomelo with Avocado, Three Citrus Salad, and Pomelo and Green Mango Salad.

Browse all of our Pomelo dishes and all of our Raitas. Our Indian dishes are here, and our Indian Essentials here. Or browse our Late Spring dishes.

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Garlic Yoghurt Dressing | Garlic Yoghurt Sauce

Yoghurt is used predominately for sweet purposes in my country – it is sold already sweetened (although the yoghurt makers don’t alert us to that fact) and it is often eaten as is, out of the carton. The beautiful French really sour yoghurt is not a thing here. Nor is it used for its sour notes as it is in India. It is spooned over fruit or cereal, made into frozen yoghurt, or incorporated into fruit smoothies. Not so often do we use it in dips, stir it into soups or make dressings and sauces out of yoghurt. It is a sad thing really, as the savoury uses of yoghurt are infinite and wonderful. More enlightened countries include Turkey, Greece, India and Middle East Countries. There, yoghurt is used with abandon.

When buying yoghurt for non-sweet uses, look for a Greek Yoghurt, or an Indian Yoghurt. If you can’t find any in your supermarket, visit your local Greek, Middle Eastern or Indian shop, they will definitely have beautiful, creamy, unsweetened yoghurt for sale.

Garlic and yoghurt go together so well, and the pairing is used across many parts of Europe and the Middle East – think falafel, for example. What would it be without a creamy yoghurt sauce? Often cucumber is added, but this recipe is simple and directly garlicky.

Similar recipes include Umbrian Sauce for a Cure, Roast Capsicum Dressing, and Lemony Yoghurt Dressing.

You might like to explore our other Yoghurt recipes and our Dressings. Our Salad Dressings are here. Or simply explore our Late Spring recipes.

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Freekeh Pilaf with Herbs and Yoghurt Dressing

Such a wonderful earthy flavour, Freekeh, that strange sounding name (to Western ears) belonging to the nutty grain. Sold whole or cracked, it is easy to find at Middle Eastern stores, some providores and some bulk lentil and grain places. Freekeh actually means rubbed – the process of removing the grains from its husks.

Like quinoa, freekeh is full of protein, with a beautiful smokiness, and is dead easy to cook. It is Middle Eastern duram wheat that is picked while unripe then traditionally roasted over wood fires to burn off the husks – hence its wonderful smoky flavour. Surprisingly it is also a little sweet, so a squeeze of lemon or lime always does wonders to a freekeh dish.

Freekeh is so unusual as generally the grains we use have been allowed to mature and dry on the head.

This dish is a take on an Ottolenghi dish from his book, Plenty, but has some minor variations. It is beautifully cooked by simmering for 15 mins and then leaving covered, to steam until cooked. Then it is tossed with herbs and topped with garlicky lemon yoghurt before serving.

Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Barley Pilaf with Mushrooms, and Rice and Cauliflower Pilaf.

Browse all of our Freekeh recipes and all of our Pilafs. Our Middle Eastern dishes are here. Or browse our Late Spring collection of recipes.

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Vendakkai Thayir Pachadi | Crisipy Okra in Yoghurt

Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.

This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.

Are you after more Okra dishes? Try Okra with Apricots and Lemon, Okra in Mustard Oil, Stir Fried Okra with Sesame Seed, and Fried Okra.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Mid Winter collection.

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Crispy Cauliflower with Tahini Yoghurt Sauce

This Cauliflower dish is a take on a classic Israeli and Lebanese recipe in Ottolenghi and Tammi’s book Jerusalam. I have twisted it up just a little to suit us and our friends, but I have to tell you that this is a favourite dish in our circle. I love it partly because it is very quick to make if you roast the cauliflower. Ottolenghi deep fries it (and that is delicious) but often time is a real factor in this household. So the cauliflower is roasted when we need awesome dishes in quick-sticks time. We can get on with other things while the roasting happens. I have to say, though, that deep frying gives the cauli beautiful crispy exteriors and cooks the interior just enough to be amazing.

Tahini features in creative ways in Israel, in both simple eateries and upmarket restaurants. For these types of dishes, grab good tahini from your Middle Eastern grocers – you won’t go back to the supermarket shelves, and they have a smoothness not available in the Greek brands. Choose a light-coloured tahini made from hulled sesame seeds.

The tahini sauce, thick and wonderfully rich, is the focal point of this dish. I use about 3/4 of Ottolenghi’s sauce with the cauliflower, and the rest is put to use as dips and salad dressings. This dish fits perfectly in any mezze selection, makes a great substantial meal when served with fresh tomato salad and a warm pitta, or is an excellent side for many meals.

Similar dishes include Roasted Cauliflower Salad with Hazelnuts and PomegranateRoasted Cauliflower and White Bean Puree, Cauliflower Slow Cooked with Lemon and Spices, Green Tahini Sauce, White Beans with Tahini, and Tahina Tarator.

Browse all of our Cauliflower recipes, and dishes where tahini features. Our dips and sauces are here. Explore our Israeli dishes, all of our wonderful Salads, and check out or Early Spring collection of recipes.

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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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Moraiya Kitchari with Yoghurt | Khichuri

A lovely light kitchari for recuperation, fasting or detox. Or just enjoy it at any time. I love it for breakfast.

Moraiyo, it sounds like a love song but is actually a millet, and it is a grain I have fallen in love with.

Since being introduced to Moraiyo (Barnyard Millet) by my Mahastrian friends, I have become a fan. It cooks up beautifully, and can be cooked to any texture you like, from separate grains, almost like couscous, to thicker, stoggy texture more akin to the South Indian style pongal. Add spices and perhaps some vegetables, and you have a meal – breakfast, lunch or dinner!

It is a quick and easy recipe to make – a no-fuss but loved breakfast item in this household.

This is also a fasting dish, for those who follow Hindu fasting practices.

Similar recipes include Moraiya Kitchari, Sago Kitchari, and Moraiya Kitchari with Potatoes.

You might like to explore other Moraiya dishes, or browse our Kitchari recipes. Our Indian recipes can all be found here and our Indian Essentials are here.. Perhaps some Spring recipes for you? Explore our Early Spring dishes.

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South Indian Boondi Yoghurt | Crispy Fried Balls in Yoghurt | Boondhi Thayir Pachadi

A delightful pachadi with texture. From Tamil Nadu.

There are North Indian and South Indian versions of Boondhi Yoghurt – those little crispy balls made from chickpea flour. The North Indian version is chock full of spices, but the South Indian version, as with so much of their food, has pared it back to essential flavours and textures to let the ingredients shine in the undercurrent of spice. Boondhi Yoghurt is very cooling – a great summer dish.

Boondhi is chickpea flour crispies deep fried with spices. You can buy Boondhi in Indian grocers, or you can make your own on a lazy Sunday afternoon.

We have other Boondi recipes scheduled, so check back here later.

Try other Pachadi dishes with yoghurt – Ginger Coconut Yoghurt Pachadi, Cucumber Yoghurt Pachadi, and Carrot Sambol.

Are you looking for Tamil Pachadi recipes? You will enjoy them. Or perhaps Andhra style Pachadis? They are here. All of our Yoghurt dishes are here, and our Indian recipes are indexed here. Or take some time to browse our Late Summer recipes.

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Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala

This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.

This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.

Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India.  Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.

Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.

Would you like more Pulissery dishes? Try Plain Pulissery, and  Mambazha Pulissery – a sweet and sour Mango dish. Why not also try Crispy Okra in Yoghurt (Pachadi).

Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial.

Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Our Indian Essentials are here. Or if you would rather, explore our Late Autumn dishes.

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Sweet Potato Subzi | Shakarkand ki Subzi

We have a little love affair with Sweet Potato going on. This little subzi really hits the spot. Winter + Sweet Potatoes + Spice is a great equation that equals flavour and comfort.

Are you looking for other Sweet Potato dishes? You will like this Sweet and Sour Pumpkin, definitely. Also our Sweet Potato Poriyal. Try Roasted Sweet Potatoes and Figs, and Potato and Sweet Potato Curry.

Are you looking for other Subzi dishes? Try Kohlrabi Subzi, Potato Subzi, and Aloo Palak Subzi.

Browse all of our Sweet Potato recipes here and here. We have a categorised list of our Indian dishes too. Or simply check our easy Winter recipes here and here.

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Aloo Gobi | Potatoes and Cauliflower with a Yoghurt Based Sauce

This is an amazing taste experience. Make sure you try it and I promise it will be on your 10 Favourite Ways to Eat Cauliflower list

This is a surprising and wonderful dish from India. You can’t imagine how good the combination is just by looking at the list of ingredients. There is something quite magical about Aloo Gobi.

This particular recipe combines a paste of coconut, green chilli and green coriander leaves with spices and the potatoes and cauliflower. It makes for a wonderfully flavoured dish of this famous vegetable combination. Cauliflower and potatoes do go so well together.

Try to find a kadhai (Indian wok) for your Indian cooking if you can. They are generally available from Indian grocery shops. A kadhai will make it easier to cook many Indian dishes.

I would also recommend reading this article on cooking with yoghurt that will help you avoid the yoghurt splitting.

Are you looking for other Potato dishes? Try Potatoes Baked with Cumin and Tomato, Subudana Kitchari with Potatoes and Peanuts, and Tandoori Aloo.

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Pulse Ball Moar Kuzhambu | Buttermilk & Coconut Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings

Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.

Moar (or Mor, More or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all. This one includes the lentil dumplings and so takes a little longer. The base for this dish with the lentil dumplings is Moar Kuzhambu, but rather than add vegetables or vatral, balls of ground lentils and spices are made (pulse balls) and added to the base.

S. Meenakshi Ammal’s Cook and See set of books has 2 Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy) with Lentil Dumplings made from ground lentils.

This Pulse Ball Moar Kuzhambu differs from the first version of this dish. The ground lentil balls are simpler and cooked in the buttermilk and coconut gravy rather than steamed. It is very delicious.

You might also like to try Avial – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks.

You can find other Kuzhambu recipes here. If you would like to browse them, all of our Indian recipes are here. Or take some time to explore our Late Autumn recipes.

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Banana and Berry Lassi | Yoghurt Smoothie

This time, a yoghurt drink that borrows from the smoothie culture of current times. I call it a Lassi, but perhaps it is not a traditional lassi. It combines the best of the sub Continent and the West.

I have always wondered why Banana Lassi is not popular in India, as bananas are so readily available in the South of India. Perhaps it is that the ancient science of Ayurveda does not recommend the combination of dairy and banana. Today, we break that rule for a delicious Lassi smoothie. We have also used honey, but feel free to replace that with jaggery if you prefer to avoid honey with milk.

Yoghurt is so cooling in the heat.

Are you looking for other Lassi recipes? Try Strawberry and Peach Lassi, Sweet and Tangy Lassi, Mango Lassi and Chilli and Coriander Lassi.

Are you looking for Banana recipes? Try Pomegranate and Banana Salad, Banana Halwa, or Flattened Rice with Bananas and Honey.

You might like to browse all of our Lassi drinks, all of our Yoghurt Drinks, or all of our Drink recipes. Explore our Mid Summer recipes. Or perhaps you are looking for our Banana, Blueberry or Strawberry recipes.

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An Autumn Fruit Salad with Pomegranates, Pears and Apples

A quick dessert celebration of Autumn. Apples, Pears and Pomegranates are brought together with yoghurt and a touch of spice for a quick, easy and delicious dessert. It’s also wonderful at breakfast time (top your cereal or oats with it) and an any-time snack. Try it also with our Bondi Bircher Muesli.

Are you looking for Pomegranate Recipes? Try making your own Pomegranate Molasses and Pomegranate Honey.

Or try these Desserts – Butter Glazed Apple, Baked Apple with Star Anise and Baked Pears with Marsala.

For more recipes, browse all of our Apple Recipes and our Pear Recipes. Find more Pomegranate recipes here, and other yoghurt recipes here. Or take some time to browse our Mid Autumn Recipes.

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