To tempt or inspire....

Aloo Wadiyan (Punjabi)

Wadiyan (also spelled Varian and Badiyan, and called wadi for short) are large balls of dried lentils, peculiar to the cuisine of the Punjab. They are sun dried spicy urad dal balls that serve to spice a dish and also to thicken the gravy. They are very spicy and each bite sends a burst of flavour to your tastebuds. They are also quite meaty in texture, and thus a good option for your non-vegetarian friends.

This dish cooks the wadi and potatoes (and sweet potatoes - my addition) in a tomato-onion-spiced gravy for a relative quick, definitely easy meal. Wadi go very well with potatoes, but can be cooked with other vegetables too.

Here I have used a mixture of potatoes and sweet potatoes, or you can use butternut and potatoes. These mixtures are not really traditional, but work very well in the modern kitchen.

Because the Punjabi wadi are extra spicy 🌶️ , not a lot of other spice is needed in the dish. I sometimes forget this and end up with an EXTRA spicy meal! 🥵 🔥

#food #IndianFood #TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #vegan #EggFree

To tempt or inspire.....

Kasa Kasa Payasam aka Poppy Seed Payasam

Poppy Seed Payasam is a nutty and creamy sweet dish made with white poppy seeds, coconut and saffron simmered in milk and topped with toasted cashews. Payasam is a typical Indian traditional sweet usually made for festivals and as a sweet treat in homes.

Poppy seeds are tiny seeds known as kasa kasa in Tamil. Indian recipes usually use white poppy seeds rather than the black ones, so look for them in your Indian supermarket. They are used for their flavour, texture and thickening qualities.

Did you know that poppy seeds calm the mind and stimulate the digestion? In Ayurveda the taste is pungent, astringent and sweet. Its heating action acts as a vata calmer. Used with nutmeg or valerian they can induce relaxing sleep.

#IndianFood #FromTheArchives #FromTheKitchen #Vegetarian #EggFree

To tempt or inspire....

Zucchini (or use radish) with Soy and Wasabi

I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do in order to like this snack/salad - you can temper the taste to your own preferences.

It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.

The idea came from one of my loved books – #JamTodayToo, by #TodDavies. A treasure trove of easy to make dishes with at-hand ingredients.

#TemptOrInspire #FromTheArchives #FromTheKitchen #CookingAU #food

To tempt or inspire....

Chilli Beans!

Years ago I used to make a chilli dish – the recipe comes from a dear friend who lives in the Grampians. It was a chilli that is often called “Mexican” although it is not, and includes coffee, chocolate and red wine. I gave up making it when I adopted a vegetarian diet. Much later another friend reminded me that chilli without meat is possible – and also delicious.

Elwyn’s Chilli Beans was such a no-fuss recipe – a few essential ingredients cooked at the barely simmering heat level for hours until all was infused with chocolate, coffee, wine and chilli.

The success of a Bean Chilli, with our without meat, is the deep, dark richness of the sauce. I took Elwyn’s recipe and added favourite spices to deepen the flavours, a variety of vegetables to enrich the dish, and some walnuts – I often made enough to feed our street! Luckily it freezes very well. It is quite a “meaty” dish with the walnuts adding a great texture.

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

To Tempt or Inspire ....

Way back in Covid lockdown time everyone was baking bread. I was a bit of a laggard – we don’t eat a lot of bread so it was not my first thought. But, 4 months later than everyone else, I saw a recipe that had me visiting my secret supplier of bakers flour and fresh yeast (everywhere else was out of good quality product), and this beautiful loaf was born.

The recipe that excited my bread-baking genes was one from Nigel Slater that includes spelt flour and dry cider! The cider gives it a lovely, almost sour dough, tang. It is mixed with milk for a beautiful soft crust. This was Good Bread!

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

And so dinner tonight has lots from the garden. Palak paneer with channa dal, steamed broad beans (no need to pod and peel when they are so young), broad bean leaves, and all scattered with fresh parsley, finely chopped. Oh you can taste the freshness.

#FromTheGarden #FromTheKitchen #OnTheTable #WhatIAmEating

I'll be making Methi Chhaman tonight, from the fabulous Kashmiri pandit cuisine. It is like Paneer Palak, but with a mix of fenugreek leaves and spinach. The recipe is from #IndianVegetarianCurries by #VijaiMehra, a bit hard to get now.

It is similar to https://www.vegrecipesofindia.com/methi-chaman-recipe/, but with simpler spicing.

#IndianFood #WhatIAmCooking #vegetarian #FromTheKitchen

From the kitchen tonight....

🥔 It has been a fabulous and so so hectic work day, so tonight I am making the fabulous Potato and Roast Cauliflower Salad with Olives, Feta and Rocket (Arugula). It is from #SixSeasons, by the lovely #JoshuaMcFadden.

📖 The cookbook #TheVegetarianBistro by #MarlenaSpieler has arrived - ordered because someone (forgotten who) mentioned it here on Masto. Thank you - you know who you are.

🇫🇷 It is a book I saw when working in France in the late-ish 1990's and I tried to buy it when I arrived back in Australia. I couldn't find it here. BUT when it was mentioned on Masto, I found a copy in the US, cheap enough that if it didn't arrive it wouldn't matter.

📦 But it did arrive and I am over the moon after all this time. A fabulous book of French recipes without meat, fish or fowl. It will be my evening's reading.

#FromTheKitchen #WhatIAmCooking #Vegetarian #EggFree #cooking #cookingAU

From the Kitchen this weekend....

🌶️ Tonight is a mung bean and greens curry on rice with yoghurt and crispy onions, a carrot chutney (HM) and a pickle.

🍚 I chose a short grain rice tonight instead of the usual long grain basmati. Just for a change.

🤗 During the breaks in the soccer last night I pottered in the kitchen to relieve the stress of the game. Oh my goodness! What a game! I made another jar of ginger paste (ginger ground with a little vinegar and salt for preserving).

🐄 And also put 2 litres of yoghurt on to "brew" overnight. Half went in the EasiYo thermos container, and half in the dehydrator on the "yoghurt" setting. I love getting them out and seeing the yoghurt perfectly formed. I suspect the dehydrator works just a tad better, but there is little in it.

🌊 I put some kombu on to soak overnight (hence this thread this morning https://mastodon.au/@LifeTimeCooking/110879772680720733). I used 2 types of kombu, Hidaka and Rausu.

🍲 The kombu soaked overnight, then I bought it slowly to just under a boil, added miso and enjoyed an awesome bowl of miso soup. The best miso soup for a while!

🥙 Also yesterday I made dosai - a quick multigrain one where you mix several flours to a batter, sit for a short while, and make those awesome Tamil flatbreads. See here for deets: https://mastodon.au/@LifeTimeCooking/110874240038358211

🍏 While the dosa batter was resting, I whipped up the best Indian quick chutney ever! Tomato, apple and ginger chutney - spicy and absolutely delicious!

📖 The recipe for the dosa and the chutney (what an excellent pairing) are from #Tiffin by #RukminiSrinivas

🥒 Today's pickles are HM Indian quince oil-based pickles.

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #vegetarian #eggFree #indianFood #Cooking #cookingAu #JapaneseFood #food

From the Kitchen already today:

Baingan Bharta - spicy mashed eggplant. I used roasted eggplant pulp from the freezer, also some cherry tomatoes from freezer, with onion and spices.

I topped with very limey char-grilled broccolini. A perfect Friday brunch dish.

Recipe is from @MadhurJaffrey's book #FlavoursOfIndia. There are lots of different but similar recipes around, and I like to try different ones. My favourite so far is from #Tiffin by #RukmiiSrinivas

#IndianFood #CookingAU #vegetarian #vegan #FromTheKitchen #WhatIAmCooking #WhatIAmEating

From the kitchen today.....

A quick roundup today.

🌶️ Although it was a busy day, I was up early to make some veggie pasties for the freezer, for days when I am a Sad Bastard* or for road trips. They look so lovely it was hard to resist eating some today.

🌶️ The tian of spinach, tomato chunky sauce and grilled eggplant was surprisingly delicious, with its bubbly cheese topping. Recipe from #TheFrenchKitchen by #DianeHoluigue

🌶️ And to top it all off was a lovely mushroom risotto. The recipe was from my saved recipe stash. It was good, but not as good as the one in #RiverCafeCookbookTwo, by #RuthGray

🌶️ Plenty of leftovers for tomorrow.

* https://mastodon.au/@LifeTimeCooking/110836387468600675

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #cooking #vegetarian #EggFree

From the Kitchen today....

💚 Spinach was on the agenda, and I was reminded how bright green it can get when sauteed. Delicious. Simple, easy, with pine nuts and nutmeg.

💚 Leftovers of the 13 Treasure Happiness Soup - it is always so good you can't stop at one bowl. Two is the absolute minimum. There is enough for tomorrow 🥳

💚 Chilli Paneer 🌶️ 🌶️ 🌶️ Who'd have thought it would be as good as (or better) than some restaurants? 🤦‍♀️ Paneer lightly battered, in a sauce made primarily from (chilli, onion, garlic. red capsicum) with chilli sauce, soy sauce and tomato sauce. That's #IndoChineseFood for you 😋 😋 😋

💚 Oh! My! OH! MY! When the (chilli, onion, garlic. red capsicum) hit the hot oil in the pan - the aromas! I think the street was salivating at my kitchen window.

💚 The recipe is from #ChaiChaatChutney by #ChetnaMakan.

💚 With the paneer was more of the sprouted brown basmati, which is my new love. Found just before the rice crisis hits, so I may never ever find any more 😭 💔

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #vegetarian #EggFree #cooking #cookingAU #IndianFood #IndoChinese

What's on the menu today? My 13 Treasure Happiness Soup - called as the recipe has 13 veg in it. It is actually a French soup but always brings such joy. Today I will use the veg I have at hand - not quite the 13, but close'ish.

#FromTheKitchen #WhatIAmCooking

To tempt or inspire....

3-Cheese Eggplant Bake

This is a gorgeous baked dish with eggplants, cream and 3 soft cheeses. It is made without eggs and the result is an addictive dish with a thick set custard-like consistency.

The recipe is an adapted version of #Ottolenghi’s Eggplant Cheesecake from #PlentyMore. I have made it egg-free. If you want to check the original recipe have a look here https://www.theguardian.com/lifeandstyle/2010/mar/06/aubergine-cheesecake-vegetarian-recipe-ottolenghi.

My version is a soft dish that is spooned from the baking dish onto serving plates. Perfect for lunch with a lemony salad of bitter leaves and fresh herbs.

Ottolenghi says "Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results."

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

I have over-bought fine semolina (forgot I had purchased it, and got some again, found some proper durum wheat semolina and bought that).

So am searching EYB for recipes, and there are some beauties! A huge range of Indian savoury dishes including a Rava (semolina) Dosa. Can't wait to get started.

#food #FromTheKitchen

In this house, leftovers often get turned into something else. Tonight, left over khichdi cooked with beans and shiitake was mixed with parmesan and chickpea flour (and some water) to make OMG delicious patties. Fried until brown on both sides and served with a drizzle of tomato sauce. Excellent.

#noWaste #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Vegetarian #eggFree

To tempt or inspire....

Two Bean and Two Lime Salad

We once had a strange green bean growing – its pod was green with flecks of red. It was delicious, as all green beans are, and perfect for this salad.

You can of course use any green bean – the beans can be paired with either edamame, younger broad beans or even peas. The key to the salad is a beautiful dressing made with lime zest, lime juice, coriander, mint, garlic and chillies! Oh, yes, you just might get excited.

Once the beans are trimmed, it is quite simple to make. Of course it is, it is from #Ottolenghi’s book #Simple. 10 ingredients, quick and it can be made ahead.

In the book it uses fresh limes and makrut lime leaves. Online he jazzes it up with some dried lime powder. It doesn't have the same dressing either. https://www.theguardian.com/lifeandstyle/2015/aug/21/lime-recipes-salad-soup-beans-stew-yotam-ottolenghi

#TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #eggFree

A quick update From the Kitchen today....

🍞 From the Oven tonight - right now, making the house smell of fresh baked bread - a round ring of Fennel Seed and Salt Bread. I used poppy seed, fennel seed, ajwain and celery seed. Yum.

🍲 Just perfect to have with the Lima Bean Tomato Soup with Tofu Puffs.

#FromTheKitchen #cookingAU #cooking #WhatIAmCooking #WhatIAmEating #food #vegetarian #eggFree

From the Kitchen today.....

More or less a quiet day in the kitchen today.

🍚 But I did make an awesome Khichdi (kichari) with the sprouted brown Basmati rice that I picked up the other day. With mung dal, spices, and I added sliced soaked shiitake mushrooms and the left over yuba (dried bean curd) from yesterday. And for good luck, the last of the green beans from the freezer.

IT WAS AWESOME. The sprouted brown basmati is really good. (Soaked as per instructions before using.)

🍚 I like my khichdi cooked South Indian style - until it is past porridgey and is a beautiful, spicy mash.

🥛 And tonight I will be sipping an Ayurveda Tonic Milk - made with soaked dates and almonds, coconut, saffron, cardamom, honey. Blended until warm (or warm the milk first then blend with the rest). It is very relaxing. And delicious. Almond milk can be used.

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #Vegetarian #EggFree

From the Freezer.....

🍅 Last summer, I placed cherry tomatoes from the garden, excess to kitchen needs, in ziplock bags and froze them. The larger tomatoes were chopped or pureed in the blender and frozen.

🍅 I could never have predicted how much I have used these - it is only July and I have 1 small bag of cherry tomatoes left. The rest has been used in day-to-day cooking.

🍅 I also made various tomato sauces in Summer and froze them. I have plenty left, but will miss the simple, plain, easy tomatoes.

🥕 I also froze shredded carrots and zucchini - so much zucchini I thought I would never use it all. But I am also close to the end of them. They get added to soups, tofu scrambles, pasta sauces, and so much more.

🌿 I used the last bag of pesto from the freezer yesterday 😢 I had to search deep into the depths of the freezer to find it. I had given up hope, but found it at the bottom of one of the drawers.

#FromTheFreezer #FromTheKitchen #Vegetarian #EggFree #cookingAU #cooking