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#indianfood

1 post1 participant0 posts today
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Sylke’s home cooking
Here we have an Indian Bhindi Masala with rice and a few extras. I guess most people in the non-Indian English speaking world would call this an okra curry. Whatever you would like to call it, it was very tasty!
Recipe used: https://www.indianhealthyrecipes.com/bhindi-masala-recipe/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #IndianFood #FusionKitchen #Food #VegetarianFood #VeganFood #30PlantsAWeek #SylkewebFood #SylkewebFood202505 #Sylkeweb202505
@foodiverse@a.gup.pe
A close-up of my plate with the food as described in the post.
#flexitarian
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Ganga

Pilafs, pulaos, pulau, mixed rice dishes – many names for a delicious technique for smartening up a plain grain (usually but not always rice) to use as a flavoursome side dish. It can be simple – just a few spices added – or a complex layering of flavours. They are usually without a dressing although they are sometimes topped with a dollop of yoghurt.

Couscous and chickpea pilaf with pistachio slivers.
Persian barberry rice
Dill and broad bean rice
Freekeh pilaf with yoghurt
#food#FromTheKitchen#FromTheArchives
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Julia
After cooking from Dishoom book since pandemic, got a chance to compare my interpretation with the real thing.

The verdict? I was not too far off. Selfpat on the back, Julia.

Gunpowder potatoes — for the carnivore that I am — are still my absolute favorite from the book and from the restaurant.

Okra chips are such an interesting way with this vegetable.

Fantastic broccoli salad — unfortunately, not in the book.

Breads are breads — always good.

Lamb curries and condiments so deeply flavored you want to lick the bowls.

Some people look down on Dishoom for their adaptations towards mainstream. They probably have westernized to a certain degree but the way they did it worked.

#food #travel #indianfood #londonrestaurant #eatingout #dishoom #curry
#curry
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Sylke’s home cooking
We bought a new rice cooker because a small but important plastic thing to arrest the inner lid broke off the old one. It is still usable but slightly more cumbersome. The new one is tiny so we are keeping the old machine for the days when we are more than three people.
At first I had trouble understanding some of the instructions in the manual and to get the buttons to do what I wanted them to do but in the end we got some absolutely perfectly cooked basmati rice out of it. Better than cooked in a saucepan, that really means something! I will try it with Japanese rice on Friday.

With the rice we had something called Kadhaz’ Paneer Palak, or at least a vegetarian approximatation of it: a tomato and red onion based sauce with a few vegetables. I didn’t have fresh spinach and substituted with fresh roquette. There was also no paneer but what is known as Grillkäse (BBQ cheese) over here works just fine. I added chickpeas and a few leftover fried mushrooms. The sauce produced by following the recipe is really flavourful, I love it, despite the fact that I always have to sneeze when dealing with chillies and black pepper. 😅

Recipe used:
https://www.copymethat.com/r/attEsZESA/vegan-paneer-and-spinach-in-tomato-sauce/
My version is based on a recipe that I found in my Vegan Richa cookbook but I adapted it to my needs.

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #IndianFood #FusionKitchen #Food #Vegetarian #30PlantsAWeek #SylkewebFood #SylkewebFood202505 #Sylkeweb202505
@foodiverse@a.gup.pe
A close-up of my plate with the food as described in the post.
The new rice cooker, shaped like an egg with a menu area in red.
#flexitarian
Continued thread
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Ganga

I based my Indian quince pickle on a Punjabi recipe and first made it in 2013. I can't recall what recipe it was, but my recipe is very similar to this one:

thephotowali.wordpress.com/202

The difference is that after mixing with the first spices (without the asafoetida), any liquid is drained off, then the quince is partially dehydrated. Not too much or you get tough pickled pieces 😆 It still has to be soft and lovely.

Then the other spices are dry roasted and ground and mixed with the quince with the asafoetida powder.

The spicing is almost identical - I use cumin seeds instead of nigella seeds.

The tips and tricks section is worth reading too.

The World Through My Eyes · Aam Ka Achaar| Punjabi Raw Mango PickleThis flavourful Punjabi Aam Ka Achaar is a treat!
#Food#IndianFood#Links
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Ganga

Cookbook browsing today ....

A small booklet I downloaded off the web.

Food Memories of Migrant Women, by Mumbai Mobile Creches

Migrants in India are people who have moved from rural to urban areas, temporarily or permanently, looking for better opportunities and a more sustainable livelihood.

For example, India’s construction industry depends on migrant workers. The wives who accompany them are likely to work at the construction site or elsewhere. With migration, many of these women leave behind the secrets of their regional cuisine, carrying only the memories associated with their food with them.

This book captures a few recipes from those women, mainly yummy snacks and recipes you may not find in cookbooks.

This link will download the cookbook: mumbaimobilecreches.org/wp-con

The cover of the book with small metal bowls of Indian ingredients such as lentils, chilli powder, leafy herbs, green chillies, a type of flour, garlic, spices.
#CookbookBrowsing#Coobooks#IndianFood
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Ganga

I've made a small dry curry with the last of the tindora, and it is delicious. Also, the aroma of the spices while cooking.

The recipe is from

Plant-Based India: Nourishing Recipes Rooted in Tradition, by Dr. Sheil Shukla.

It is one of my most loved Indian cookbooks, altho I tend to love them all. This one is very special.

The tindora is sliced and stirfried with a range of spices for 25 mins, then hit with some lime juice.

Tindora dry curry on a pottery plate.
#FromTheKitchen#WhatIAmCooking#WhatIAmEating
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Ganga

I grabbed some black beans from the pantry, then was unsure what they are. They are TINY, and actually quite shiny. By process of elimination, I think they are black horse gram (lentils). I hope someone can confirm even tho I am pretty sure (and will cook them as such).

A container of the black lentils.
The black lentils, probably black horse gram, compared to other black beans and lentils.
#food#WhatIs#Lentils
Continued thread
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Ganga

OMG!!

Remember the makrut lime pickle I made 1 week ago?

Today was the scheduled opening day, so I have just tried it.

Hot, sour, with a slight and delicious bitter after-note. Not bitter and not as sour as fresh makrut limes, and the flavours have definitely mellowed *a lot* from when I first made the pickle.

The recipe simmers the lime first before mixing with Indian pickling spices. I think this makes all the difference.

I simmered them on the stove for about 30 mins (till I judged them soft enough), and used Ramdev Aachar spices (instead of the individual ones mentioned) as their mix is always terrific.

So happy to have a use for the makrut limes! I have made other pickles with them in the past, but they have been rather bitter.

gayathriscookspot.com/2016/01/

Some of the pickle in a small white bowl, next to a patterned bowl containing fresh makrut limes. The pickle has red spice mix encompassing the green lime pieces.
#Food#FromTheKitchen#WhatIAmCooking
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Ganga

Saffron Rasayana for the Weary

Are you weary? Stressed? In need of some relaxation? I have a rasayana for you – saffron in milk with honey and ghee. Always use less honey than ghee in the recipe. Amazingly, this drink relaxes and destresses. You feel your breath ease and deepen and worries vanish.

The art and science of #rasayana is about lengthening the lifespan, and individual rasayana recipes can be considered as tonics or something that enhances well being. Rasayanas not only include food but behaviours and practices.

A coffee cup sits on a sink drain board and is filled with a hot, gold coloured drink.
#IndianFood#FromTheArchives#FromTheKitchen
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