Black onion seeds (Kalonji) give this recipe a slightly pickled taste. They can be difficult to find but are essential to the recipe. Look in a local provision store run by an Indian and you should find them. Serve as a vegatable dish with other Indian recipes.
This healthy and versatile dressing is superb when drizzled over a salad or barbecued meats, and also acts as an excellent dip for toasted pitta. Tofu can be soft or firm, but do not use extra firm tofu. For a little heat, try adding a small amount of wasabi before blending.
This Indian relish is a great accompaniment to almost any Indian main.
Great to use on sandwiches, battered fish and chicken, or with any grilled meat! You can also add in shallots or green onions if desired.
Make your own homemade pickled ginger to serve with sushi or your favourite Japanese dishes. Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavours.
Great flavour - this'll brighten up any salad. It's basically equal quantities of tahini, olive oil and water, with soy sauce, red wine vinegar, lemon juice, garlic and fresh ginger.
Mooli is the Hindi word for a large crunchy white radish that is used all over South and East Asia - known as daikon in Japan and by various names in China. It's sometimes available in bigger supermarkets, but you can buy it in any Asian supermarket.
This Philippine pickle is made with very fresh green papayas, which you can find at Asian shops.