The Organic Shandy, Mylapore

Native mango varieties reign this year says organic farmer and co-founder of Organic Shandy, PB Murali. He adds that the mango season in Tamil Nadu has been quite the disaster so far, with farmers managing only about 20% of the expected yield. However, as they are all discovering, the heritage varieties are more resilient.

The organic shandy, Mylapore.
| Photo Credit:
SRINATH M

At his farm in Madhuranthakam, near Chennai, the harvest from over 5,000 trees spread across 60 acres, was hit due to unexpected, unseasonal rains and thunderstorms two weeks ago. Despite the poor yield in the state, Murali’s store stocks several types of mango, including Banganapalli, Imam Pasand, Malgova, Alphonso, Mallika, Pathiri, and Panchavarnam, the native variety from Rajapalayam. “This year one of our farmers harvested a local variety called Yaanathalai (translating to elephant head), which is a huge fruit weighing over a kilogram,” he says.

This pivot to finding, sourcing and cultivating native varieties has been observed across the state. Murali also points out that supply is abundant from neighbouring states. “Prices have hence, come down this year,” says Murali. While you are shopping, also pick up their mango jam, pulp and milk shakes.

Imam pasand at reStore
| Photo Credit:
Special Arrangement

Orders can be placed over the phone, with home delivery available across the city. The shop is open from 10am to 8pm, and is closed on Sundays. Phone: 7708612348.

Organic Farmers Market, Adyar

Despite the challenges this year, some native varieties appear to be more resilient to climate conditions. “We have hence stocked a variety called Karunkurangu, which has a dark green and very thick skin, sourced from Dindigul, and we are trying to source more native varieties,” says Anantha Sayanan, co-founder, Organic Farmers Market (OFM). He notes that the Salem region, which usually has good yield, has also been affected by unseasonal rains. “Salem, Dharmapuri and Krishnagiri, which are major mango-producing regions in the state, were the worst hit this year, due to unexpected rainfall during the flowering season. The season had a late start, and now we are dealing with significantly less yields,” he says.

Wide range of mangoes at the Organic Farmers Market, Adayar.
| Photo Credit:
SRINATH M

At OFM, they have Imam Pasand, Banganapali, Malgoa, Alphonso, Senthuram and small quantities of Kalapadi. As their mission is to support the farmers they work with, they keep margins low, making the produce affordable.

OFM is open from 10am to 6pm. They also have additional stores in various locations within Chennai, apart from Adyar. To place your order, call 6380169943.

Cholayil Farm to Table, Anna Nagar

Susmera Cholayil, co-founder, Cholayil Farm to Table store, is left with over two tonnes of raw mangoes, that are not suitable for sales. “The 85 acre, Cholayil mango grove at Vengal village in Tiruvallur, with around 900 trees and nearly 45 varieties of mango, has produced just 30% of its expected yield,” she says.

Organic mangoes from Cholayil farms, Vengal village.

She adds, “We hope to harvest remaining fruits by the end of May. ” In the meantime, she is exploring ways to process the raw mangoes into pickles and solar-dried products. “We are expecting an extended season this year, and gradually, all varieties at our farm will be harvested by next month and available for sale,” she says. Currently, they have stocked Banganapalli, Bengalura, Alphonso and more varieties such as Kalapadi, Swarnarekha, Neelam, Malgoa, Pathiri and Rasalu, will be stocked as and when it is harvested.

The store is open from 10 am to 7 pm. To pre-book your mangoes, call 7550155005.

Safe Foods, Thiruvanmiyur

Gopi Devarajan, who founded Safe Foods, an organic store, brings over a decade of experience in sourcing organic food products. He says he primarily sources his mangoes from farmers in Tamil Nadu as well as from the border regions of Andhra Pradesh and Karnataka. There has been moderate to poor yield in the Tiruvallur and Dindigul districts.“This year, the Banganapalli from Kadapa is particularly sweet, and I am looking forward to the arrival of native varieties such as Kalapadi, Nadusalai, and Sakkarakatti in a few weeks,” says Gopi. He observes that the mango season has been relatively good in the neighbouring southern states.

Banganapalli and Senthuram at Safe Foods
| Photo Credit:
Special Arrangement

At Safe Foods, the current stock includes Banganapalli, Imam Pasand, Senthuram, Malgoa, Alphonso, Javari, and Mallika. More varieties are expected to arrive during the first week of June.

Mangoes can be prebooked between 11am to 8pm. Phone: 9790900887.

reStore Organic Store, Kottivakkam

At reStore, which sources mangoes from across Tamil Nadu, a wide range of varieties are currently available. These include Malgoa, Mallika, Kesar, Rasalu, Senthuram, Dasheri, Imam Pasand, Alphonso, Javari and Banganapalli are now available.

Banganapalli at Cholayil Farm to Table

“Some farmers are yet to complete their harvest, so the mango season is likely to extend till August,” R Karthik, manager of the store, says. He is also looking forward to the arrival of native varieties such as Peether and Pathiri from Kanchipuram district.

You can book your mangoes and get them home delivered. 10am to 7pm. Phone: 9840571842.

I’ve been serving this mayo-free vinegar slaw with just about everything lately, and I cannot wait for you to try it! It’s a perfect side for BBQs, summer get-togethers, richer dishes, and more!

If you’ve followed us for a while, you know we love our coleslaw! We’ve had our favorite creamy coleslaw on Inspired Taste for a long time, and it has risen to one of our most loved recipes. For years, you’ve asked us to add a vinegar-based coleslaw to the blog, and now I can finally say, it is here!

Deli counter subs and our obsession with sauerkraut inspired this easy vinegar slaw. It’s fresh, crunchy, not too tart or sweet, and goes with just about anything! From barbecue, pork chops, pulled pork, meatloaf, to sandwiches, tacos, and burgers, this mayo-free slaw hits the mark!

Key Ingredients

• Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, Savoy, or Napa cabbage all work wonderfully. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. If you have leftover cabbage, here are all of our easy cabbage recipes!
• Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier.
• Caraway Seeds (or Celery Seeds): For a traditional coleslaw flavor, use celery seeds, but for a slightly different, but delicious spin, reach for the caraway seeds. Caraway seeds are used in our sauerkraut recipe, but also are what gives rye bread it’s flavor. It does the same with this slaw, and I love it! Remember, though, if you aren’t a fan of caraway, use celery seeds instead like we do for this coleslaw.
• Homemade vinegar dressing: I love the combination of red wine vinegar and olive oil on deli subs, so that’s what we’ve used here. Red wine vinegar tastes a bit lighter and less acidic than other vinegars, which works nicely with the coleslaw. To balance the dressing, we also whisk in a little mustard powder, sugar (only a little bit), and salt. If you do not have mustard powder, you can substitute Dijon mustard. If you want more of a citrus dressing, try our cilantro lime slaw, which is also mayo-free.

When making this vinegar-based coleslaw, add about two-thirds of the dressing at first, then add more as needed. That way, you’ll guarantee you’ve got the right dressing to slaw ratio!

Easy Vinegar Slaw

Deli counter subs and our obsession with sauerkraut inspired this vinegar slaw. I love the red wine vinegar, olive oil, and the caraway seeds, which remind me of rye or pumpernickel bread (use celery seeds if you aren’t a fan). It’s light on its feet, easy to make, and lasts for a couple of days in the fridge. I love it!

Makes 8 cups

You Will Need

1 medium cabbage, about 2 pounds, outer leaves removed

3 medium carrots, peeled and shredded

1/3 cup (80ml) red wine vinegar

3 tablespoons (45ml) extra-virgin olive oil

2 ½ teaspoons sugar

1 ¼ teaspoons mustard powder, like Coleman’s, or substitute 2 to 3 teaspoons Dijon mustard

1/2 teaspoon fine salt

1/2 teaspoon fresh ground black pepper

1 teaspoon caraway seeds or celery seeds

Directions

1Prepare the cabbage: Quarter the cabbage through the core, then cut out the core. Slice each quart into thin shreds. Place the shredded cabbage in a nice big bowl (you will have 6 to 8 cups).

2Combine veggies: Add the shredded carrot to the cabbage and toss to mix.

3Make the dressing: In a separate bowl, whisk the vinegar, olive oil, sugar, mustard powder, caraway seeds (or celery seeds), salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. Add a little more sugar if the dressing tastes too tart, and you prefer a sweeter coleslaw.

4Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften.

5Storing: This vinegar coleslaw keeps well in the refrigerator for up to 2 days. Past that, the cabbage becomes floppy and less crunchy.

Adam and Joanne’s Tips

• Make ahead: Shred the veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
• Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. One large (16-ounce) bag should do the trick.
• What to serve it with: This fresh, vinegar slaw is perfect for dishes where you need something to cut through richness or add fresh flavor. It’s excellent with baked ribs, BBQ chicken wings, pulled pork, pork chops, and burgers (or black bean burgers!). It’s also great on sandwiches and tacos!
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 cup
/
Calories
48
/
Total Fat
2.8g
/
Saturated Fat
0.4g
/
Cholesterol
0mg
/
Sodium
95.2mg
/
Carbohydrate
5.8g
/
Dietary Fiber
1.5g
/
Total Sugars
3.2g
/
Protein
0.9g

AUTHOR:

Joanne Gallagher

We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us

Previous Post: Steamed Cabbage with Lime Butter

These tasty chicken souvlaki bowls are loaded with lemon chicken skewers, roasted veggies, tzatziki, hummus, feta, and garlic rice!

This is the meal of my dreams.

Chicken Souvlaki Marinade

There is a lot going on in these chicken souvlaki bowls! (In a good way.) However, with a few minutes of prep time, they come together quickly and easily, especially if you make use of a few store bought hacks, which we’ll get to in a minute.

First, the chicken!

Chicken souvlaki is a Greek-inspired dish that involves marinating chicken in a mixture of lemon juice, olive oil, garlic, oregano, and a few other simple ingredients.

The chicken is cut into bite-size pieces, threaded onto skewers and grilled. It is flavorful, juicy, and so, so good!

Toppings and Sauces for Chicken Souvlaki Bowls

The sky is the limit for how and what to serve the tender chicken souvlaki with! The recipe includes my favorite variation:

• Garlic butter rice (hoo-boy, so good)
• Roasted zucchini, bell peppers and red onions (can easily cook the veggies in an air fryer – details below ⬇️)
• Tzatziki sauce
• Hummus
• Crumbled feta
• Flatbread
• Other toppings: cherry tomatoes, avocados, etc

I’ve included homemade recipes in the notes of the recipe for tzatziki and hummus, but let me tell you, these are two optimal opportunities to let a store bought grab save you some time (and there are some delicious options for both sauces out there in the wild).

Change up the toppings to your liking. Add, subtract, delete, multiply. Whatever it takes to honor your taste buds and make you excited about dinner.

These bowls are only as good as the stuff you pile in there! So follow your heart, and they will be DELICIOUS.

Greek-inspired meals are my jam. I love the flavors. I love the freshness. I love the flatbread and feta that almost always (should) accompany. I love all of it.

These chicken souvlaki bowls are right up there with some of my favorite Greek meals ever! They are most definitely “last meal” type of yummy.

Don’t let the long list of components put you off; it’s a simple meal with tons of flavor that comes together quickly with a bit of prep and planning. I promise you’ll be so, so glad you made them!

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Chicken Souvlaki Bowls

Yield: 6 servings

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Marinating Time: 2 hours hrs

Total Time: 2 hours hrs 50 minutes mins

Chicken:

• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

Rice + Veggies:

• 2 tablespoons olive oil
• 2 small zucchini or yellow squash (or a combo), diced
• 1 large bell pepper, cored and diced
• 1 medium red onion, cut into 1/2- to 1-inch pieces
• Salt and pepper
• Hot, cooked rice, for serving (optional – see note for my fave garlic rice recipe)

Toppings + Sauce Ideas:

• Tzatziki, store bought or homemade (see note)
• Hummus, store bought or homemade (see note)
• Crumbled feta cheese
• Pickled red onions
• Diced avocados
• Diced tomatoes
• Pita or flatbread, to serve alongside (see note)

Cook ModePrevent your screen from going dark

• For the chicken, whisk together olive oil, lemon juice, red wine vinegar, oregano, garlic and salt. Place the chicken in a dish or resealable bag. Pour the marinade over the chicken, toss to coat, cover (or seal the bag), and refrigerate for two hours or up to 8 hours.

• Thread the chicken pieces onto skewers. Grill over medium-high heat, flipping once, until the chicken is cooked through, 6 to 8 minutes. Tent the chicken skewers with foil and let rest for 5 to 7 minutes before serving.

• For the veggies, preheat the oven to 425 degrees F. Toss the vegetables with olive oil and sprinkle lightly with salt and pepper. Arrange in a single layer on a half sheet pan. Roast in the oven for 15 to 20 minutes until golden and crisp tender. (See note for air fryer instructions.)

• Slide the chicken pieces off the skewers. Serve the chicken with rice, roasted veggies, and any or all of the sauce and topping suggestions.

Veggies: change up the veggies however you like – many different vegetables would work here: broccoli, cauliflower, mushrooms, etc. Rather than cooking them on the stovetop, the vegetables can be tossed with olive oil, salt and pepper and roasted in the oven (400 degrees for 15 minutes) or cooked in an air fryer (400 degrees for 10 to 15 minutes). 
Rice: this garlic butter rice is fantastic in these chicken souvlaki bowls. Start the rice before putting the chicken on the grill to maximize time.
Tzatziki: the tzatziki sauce recipe on this post is an easy homemade option. 
Hummus: homemade hummus recipe here. 
Flatbread: several homemade recipes here – flatbread, easy yogurt flatbread, sourdough flatbread, homemade pita bread. 

Author: Mel

Course: Main Course

Cuisine: American, Greek

Method: Air Fryer, Bake, Grilled, Stovetop

Serving: 1 serving (includes chicken and vegetables), Calories: 272kcal, Carbohydrates: 5g, Protein: 25g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 525mg, Fiber: 1g, Sugar: 3g