How to Make Eggless Mayo from Milk

I have a recipe from my Mum for an eggless mayonnaise that is made from condensed milk. It is pretty gorgeous, and I love it. There is also a cream based dressing that can be used in many cases as a replacement for egg based mayo. Even this Yoghurt based dressing will substitute for mayo….

Indian Essentials: What is Kosumalli aka Koshambari?

Kosumalli (aka Koshambari) is a simple spiced yet cooling salad. There are many varieties, but the most common is made by mixing soaked mung dal or channa dal with cucumber and/or carrot, with coconut, and tempering the salad with spices.  It is a South Indian specialty, eaten as a snack or made to accompany a…

Indian Essentials: What is Kachumber?

Kachumber, or cachumber, is the Indian version of a chopped  salad, originally using tomato and cucumber. Although there are many variations now, it usually consists of freshly chopped tomatoes, cucumbers and onions with a pepper and lemon or lime dressing. It often includes fresh chilli peppers, or chilli powder can be added to the dressing….

What is Bitter Melon? Bitter Gourd?

Bitter is an important flavour in the Indian Ayurvedic tradition, and also in other Asian medical regimes. Bitter Gourd (also called Bitter Melon)  is only one of a range of bitter ingredients in those parts of the world, but in the western world it may be one of the most bitter tastes one is likely…

Ingredients: Cucumbers

You might not know this, but cucumbers originated in India, in the foothills of the Himalayas, and were first cultivated around 3,000 years ago. From there, they spread east through traders, particularly Phoenician merchants who took the seeds to Egypt and Greece. They began to be grown in Sicily, mainland Italy and North Africa. The…

Making Tamarind Paste from Tamarind Pods

Don’t you L O V E tamarind? I am not sure what I would do without this ingredient in the kitchen. While others rave about black garlic, it is the commonly available tamarind that gives that umami taste to my dishes. As a added bonus, it is at once sweet and sour. Oh, the delights…

Collection: What to do with Figs

Autumn is Fig Season! We sit on the back porch, a bowl of figs on a table between us, and wax lyrical about this fruit. Figs are one of the easiest fruits to make use of, hardly requiring any recipe. Nothing but a few minutes preparation is necessary and instructions seems superfluous. Whether serving savoury,…

Indian Essentials: Tomatoes in Indian Cooking

One of the best kept secrets of Indian food is the way in which tomatoes are used. Outside of India, when using tomatoes we look for the juciest and sweetest around, often adding a pinch of sugar to dishes late in the season if the tomatoes are not as sweet as we desire them to…

Collection: Watermelon Salads to Beat the Heat

Watermelon has this household hooked in the Summer hot weather – that luscious pink colour going looking so good in the heat, and the juices running down onto one’s plate (or down one’s chin). Eaten with a sucking noise, to extract every piece of juice, it cools and supplies a sugar energy boost at the…

Ingredients: Purslane | Pigweed | Luni-Bhaji

Purslane is that ubiquitous weed that grows almost anywhere, but it is mostly weeded. It is persistent, with seeds being able to germinate even when 40 years old, and plants will spring from tiny pieces of leaf. What is not commonly known is that Purslane is delicious and highly edible with a pleasantly sour taste….

Indian Essentials: How to Dry Chillies and How to Make Chilli Powder

Chilli powder is ubiquitously available in Indian groceries, so little thought is given to grinding your own. But the benefit of making our own chilli powder is that we know that it is unadulterated. Chilli powder is used in many parts of the world, from South America and Mexico, to Italy, through Spain into Hungary…

Indian Essentials: What are Curry Leaves?

Curry leaves add that indefinable flavour to South Indian dishes, without which they are incomplete. They are an exclusive Indian garnish that gives a subtle taste and aroma to almost all South Indian dishes. Curry leaves don’t taste like curry – they assumed that name because of their ubiquitous use in the dishes of South…

Recipe: How to Make Dried Mango and Mango Fruit Leather

If you can buy mangoes by the box in peak season when they are at their cheapest, it is easy to dry them in a dehydrator to make sweet chewy snacks for the rest of the year. Two different snacks can be made at the same time. Slices of the mango cheeks are dried for…

Cooking: How to Freeze Okra

Okra piles up in Late Summer and Autumn – it is abundant and if you have your own plants there is more than you can eat. In the green grocers it is consistently cheap and plentiful, with my local green grocer having a large bin of it that is constantly restocked. One way to use…

Ingredients: Harissa | Chilli and Red Pepper Sauce

You think that you love Sriracha? I am sure that you have not tried Harissa yet. Harissa is a well-known hot sauce from the North African and Middle Eastern parts of this world. It is tangy hot, but tempered by the sweet red peppers, roasted for intensity of flavour. This aromatic and spicy chilli paste can…

Ingredients: How to Freeze Garlic

Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention. Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise in price until late Autumn or Early Winter,…