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”
Madhur Jaffrey’s recipes, although not always traditional, are always tasty, easy and no-fail. This is another one – I found it in my pile of saved recipes, scribbled out. Any mushrooms are good with this yoghurt -tomato gravy/sauce, just cut them large enough so they don’t get lost in the sauce.
You might like to Stuffed Mushrooms on the BBQ, Mushrooms on Toast, or Mushrooms a la Grecque.
Would you like other yoghurt curries? Try a Kerala Sweet and Sour Mango Curry, Moar (Yoghurt) Kuzhambu with Lentil Dumplings, and coconuty Avial.
You can find all of our Indian dishes here, and all of our Mushroom recipes here. We have a number of Yoghurt dishes. Or take some time to explore our Mid Summer dishes.
Continue reading “Mushroom Curry with Yoghurt-Tomato Sauce”
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”
You know what? In hot weather I love a lassi, particularly a fruit lassi, for breakfast. Indian in origin, fruit lassi drinks mix yoghurt with fruit, spices and jaggery or sugar.
Today, there were peaches on the kitchen bench, strawberries in the fridge and basil in the garden. A beautiful breakfast was born in the shape of a lassi.
Why not also try our Mango Lassi and our Black Grape Lassi?
We have a range of sweet, fruit and salt lassi recipes for you to browse. You can explore all of our Yoghurt recipes here and here. The Drinks recipes are here and here. Or be inspired by our Early Summer recipes.
Continue reading “Strawberry and Peach Lassi with Basil”
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”
The colour of this soup is enough to bring joy to the heart.
A glorious and colourful start to a meal. Royal red beetroot transformed into a soup. I had fennel flowers sitting on the kitchen bench so these went into the soup as well, with some plain yoghurt.
Feel free to browse our Beetroot recipes here and here. Or you might like to browse Cold Soup recipes here and here. Check out our easy Summer recipes here and here.
Continue reading “Chilled Beetroot Soup”
A cousin to Eliappe, the Surnoli is equally as delicious
Talking about Eliappe prompted Moni Bharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani pikelet-like dish made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli have a porous and soft texture due to the jaggery, and they taste very good
Have a look at our Sweet Dosa recipes. You might also like to browse all of our Desserts. Or you might be interested in our Poha (flattened rice) recipes. Explore our Dosa recipes too.
Continue reading “Sweet Surnoli Dosa | A Konkani Recipe from Goa”
An unusual use of verjuice in a Greek eggplant dish
In Greece, I hear that one of my favourite ingredients, verjuice, is used as a replacement for lemon juice when the fruit is out of season or unavailable. What a great idea!
Are you looking for eggplant recipes? You can browse here and here. Greek recipes are here and here. Or perhaps check our Autumn recipes here and here.
Continue reading “Roasted Eggplant Salad with Unripe Grape Juice (Verjuice)”
A sweet and sour yoghurt curry from the tropical lands of Kerala
Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where mango curries are a real treat. It has the sweetness of the mango contrasted against the sourness of the yoghurt.
Mambazha Pulissery really is a signature Kerala dish, where ripe mangoes are plentiful and are cooked with tangy curd (yogurt) and coconut gravy. This sweet and slightly sour curry is also called Pazhamanga Pulissery in places in Kerala.
You might like to read How to Cook with Yoghurt.
You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice. Browse all of our Mango recipes here and here, and the Yoghurt dishes here and here.
Continue reading “Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry”
Pulse balls, or lentil dumplings, are added to the moar kuzhambu (spicy yoghurt gravy) to make a delicious South Indian dish.
S. Meenakshi Ammal’s Cook and See books have a Moar Kuzhambu (Buttermilk/Yoghurt spicy gravy), this time Moar Kuzhambu with Lentil Dumplings.
Moar (or Mor or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all to cook. 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.
You might also like to try Avail – 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 and here. All of our Indian recipes are here and here.
Continue reading “Pulse Ball Moar Kuzhambu | Buttermilk Gravy with Ground Lentil Balls | Yoghurt Curry with Lentil Dumplings”
Black grapes give this lassi a wonderful sweet tang.
Lassis are cooling drinks in the summer, refreshing yet satisfying. I often have a large lassi for breakfast. That is the case today – a quiet morning after a full week. Some fresh fruits and a grape lassi. The world is good!
You might like to also try Tomato Lassi or Salt Lassi. Or browse our wealth of lassi recipes. You might be looking for Grape recipes. Please also browse our Summer Recipes here and here.
Continue reading “Black Grape Lassi | Indian Yoghurt Drink”
This combination is delicious and more-ish.
You will love this lassi. It is one of the few sweet lassis that have been posted here, but it retains a tang due to the lime juice. The combination is delicious and more-ish. Top with a dusting of cinnamon or cardamom powder if you must. Or garnish with slices of strawberry.
Lassi Drinks come in 3 different flavours – fruit, sweet and salty – and sweet is the most popular. It is often available on the street, and as yoghurt is generally made 3 times a day in milk and cheese shops, it is always fresh. They will be served to you in clay cups.
As a rule, a plain sweet lassi is made with a 4:1 yoghurt water ratio while salt lassi is thinner, perhaps 3:1 or even 2:1 ratio. In India the thick layer of yoghurt cream that naturally forms on home made yoghurt is used as a garnish on the lassi. If you want a richer lassi, add a little cream before churning, or put a spoonful of cream on the top and serve with a spoon.
Are you looking for other lassi recipes? Try our Lassi recipes for mango lassi, cumin lassi, raita lassi, chilli and coriander lassi and many others. All of our Drinks recipes are here and here. Or browse all of our Indian recipes here and here. Be inspired by our Summer dishes here and here.
Continue reading “Sweet and Tangy Lassi | Indian Yoghurt Drink”
When summer hits, a blended drink made from cooling cucumber and yoghurt is an excellent choice.
A cooling lassi for hot summer weather. The yoghurt and the cucumber are both cooling in nature, so the effect of a Cucumber Lassi is immediate.
We have a wealth of lassi recipes. You can browse them all here. Some favourites are the Simplest Lassi, a Cumin Lassi, and Mango Lassi. Or explore all of our Drinks here and here. You might like our Summer recipes here and here.
Continue reading “Cucumber Lassi | Indian Savoury Yoghurt Drink”
Beaten yoghurt (Indian Buttermilk) Thin Curry with Vegetables. Both warming (from the spices) and cooling (from the beaten yoghurt) it is a dish for any time of the year.
Moar Kuzhambu is an Indian dish made with churned yoghurt. It can include vegetables, dried pea vatral, or bondas. Deliciously spicy, it is wonderfully cooling at the same time.
Moar (or Mor or Moru) Kuzhambu is commonly prepared in South India and is extremely easy to make, taking almost no time at all to cook. It can be served with hot rice and a vegetable stir fry. Generally green or cluster bean paruppu usili is a wonderful accompaniment, as is a spinach dish such as spinach masiyal or spinach poriyal.
You might also like to try Avail – Veggies in a Yoghurt and Coconut Sauce, Yoghurt Curry with Drumstick Vegetables, Moar Sambar, or a host of different lassi drinks.
You can find Kuzhambu recipes here. There are more here.
Continue reading “Moar Kuzhambu | Buttermilk Gravy with Vegetables”
Cool off with a Strawberry Yoghurt Drink | Lassi, ice cold of course.
With the weather up around 40C, it is definitely time for an ice cold strawberry lassi, the clasical fruit yoghurt drink of North India that is cooling, nourishing and beautifully flavoured.
We have a wealth of lassi recipes. You can browse them all here. Some favourites are the Simplest Lassi, a Cumin Lassi, and Mango Lassi. Or try a Strawberry Frappe. Explore our other Strawberry recipes here and here. Our Yoghurt recipes are here and here.
Continue reading “Strawberry Lassi | Indian Sweet Yoghurt Drink”