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….
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…
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….
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…
Jars of Mung Bean Sprouts for Lunches, Navarathri Sundals and Snacks Mung beans are soaking in jars – the sprouts will grow within 24 hours and will be perfect for lunches this week. They are also perfect amounts for snacks, cooking and for making sundals for festival Naivedyam and Prasadam.
Charring tomatoes gives a flavour boost and adds a slight smokiness to the tomatoes without having them collapse. They can be made on the stovetop or in the oven. Simple to do, charred tomatoes are a great addition to salads, hot roasted vegetable salads, soups and on their own as a side dish. Why don’t…
The secret to pulling a meal together really quickly is to have prepared lots of bibs and bobs beforehand, so that there is always inspiration in the fridge. Toppings for soups, ingredients for salads, pastes and sauces, for stirfries, things to be mixed into batters and doughs, chopped herbs, frozen and dehydrated bits, stocks, juices,…
A perfect way to get more goodness into your diet
I love a good lunch at work, don’t you? Pack some beans and avo in a jar and go.
A simple salad that moderates the tang of raw onion yet keeps its zip. Perfect for BBQs or curries.
I have a couple of favourite “a la Grecque” recipes that cook vegetables in a mixture of good stock, some herbs and spices, and good olive oil. It is likely that “a la Grecque” is a term that originated in France for dishes cooked in this manner.
I think it was my daughter who first alerted me to this salad, and what a cracker it is. It is worth the visit to your local Asian grocery and food market to get these unusual ingredients. Enjoy!
A yoghurt side dish or salad from South India.
So good straight from the garden. Serve as a veggie, use in a salad or in Beetroot Risotto.
This is how we made our mayonnaise as I was growing up. Sweetish, tangy and lovely, it was a delight to find it again in my archives.
My dear mother, who is no longer physically with us, made this often. It is a stunner, from her German roots. A family favourite.
What is better than roast pumpkin? A Roast Pumpkin Salad! Use butternut or jap pumpkin if you can, or a flavourful pumpkin or squash that can be roasted. This is a gorgeous salad.
Cucumbers are a little under-rated in this household, yet they make beautiful salads (and incredible juices!). Meet two wonderful cucumber salads.
So long ago, this recipe was unusual. It is interesting to see how common the more Asian style dressings and dipping sauces are some 10 years later.
Classic Tomato Salads are always a winner. Here is how to make them, and to vary them from day to day. Enjoy!
What a beautiful result from changing out the non veg items in a salad with Tofu. You may need to visit an Asian Grocery to locate some of the ingredients.