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#indianfood

8 posts4 participants0 posts today
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Ganga

India does yoghurt better than any other country IMHO. In particular, the dishes where yoghurt forms a delectable sauce either with other ingredients, or on its own.

This Parsi dish is amazing. When I first had it, at the home of a Parsi family, the whole room ceased speaking. The sign of an amazing dish when all conversation stops. Cooked with love.

I promptly asked her for the recipe.

A bowl of Parsi Yogurt Curry, also known as Kadhi, presented against a black background. The curry is a vibrant yellow-green color, indicating the use of turmeric and yogurt. It is garnished with a variety of spices and curry leaves, which add texture and colour contrast. A single dried red chili is also visible, adding a pop of colour and hinting at the dish's spiciness. The bowl itself has a rustic, earthy tone with a brown and beige speckled pattern, enhancing the natural and traditional feel of the dish.
#food#IndianFood#FromTheKitchen
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Ganga

Today's blast from the past from my kitchen is one of the rare Indian non-dessert recipes that uses milk. This recipe is one that can substitute the milk for coconut milk if that is more to your taste. I like it either way, or with a mix of milk and coconut milk.

In India, milk is usually reserved for desserts, and in Ayurveda the consumption of milk with vegetables is not encouraged. In this recipe, I imagine that home cooks would use milk thickened with rice flour in place of coconut milk if that was not available.

It is best made with Indian tender pumpkin, but I have also made it with a number of our pumpkin varieties and quite love it. It is a very simple dish – pumpkin, seasoned, in milk with a simple tadka. But simple is best, no?

The recipe is one of #MeenakshiAmmal’s from the first volume of her cook books #CookAndSee – very traditional Tamil recipes.

A bowl of yellow curry of pumpkin and coconut milk, topped with bright green curry leaves and red sambar chillies.
#food#TamBram#IndianFood
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Ganga

Mushrooms and Peas | Khumbe Matar

One of the classic dishes of India is mushrooms and peas in a tomato gravy.

I often make it with a range of mushrooms – brown mushrooms, baby mushrooms, sliced king oyster mushrooms and even shimeji mushrooms. It gives a mix of textures and flavours.

Here I have also topped the dish with finely sliced snow peas. It adds crunch and freshness to the dish without confusing the “pea” taste.

Mushrooms and Peas made with a variety of mushrooms.
#FromTheArchives#FromTheKitchen#IndianFood
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Nomdeb

For a break from the havoc and destruction being caused by the Trump regime, I escaped into food YouTube and found this delightful gentleman making one of my favorite dishes, chicken biriyani. Besides the nom nom nom, his personality made me smile from ear to ear. If I'm ever in NYC, will definitely plan to visit his restaurant(s) :) youtu.be/SOUvvDTBdic #Foodie #Khanna #IndianFood #SundaySmile

YouTubeHow One of NYC’s Best Indian Chefs Makes Biryani | Made to Order | Bon AppétitBy Bon Appétit
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Ganga

I was up to the deep-fried tiffin chapter in the book I am focusing on atm, and I was hungry. I was getting really hungry so I made a large batch of spicy poha. Yum it is good. And so easy/quick.

Poha is beaten/rolled rice flakes. Use the thick ones for this. Rinse them well, drain, and let them sit while you get the rest ready.

Put some ghee in a khadai or pan, with mustard seeds, then when they pop add cumin seeds and curry leaves. When it settles add turmeric, asafoetida and salt.

Then in with diced onions, green chilli and coriander leaves. When the onions are beginning to brown, add the poha. Mix well, cover, turn off the heat for a couple of minutes. Scatter with more coriander, and perhaps a little coconut. Squeeze some lime over the top.

A great breakfast dish and snack.

It hit the spot. This is #VasantLad's #Ayurveda version with all sorts of good-for-you properties. For extra spiciness I added some of the fermented Hawaiian Chilli Water, and stirred through some roasted tomatoes that I had on hand.

(There are lots of fancy recipes on the interwebs, but I also like this very plane but spicy version. Search for "Poha Recipes" for more fancy ones.)

#Food#IndianFood#Vegetarian
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Ganga

Andrew Coletti wrote quite a nice newsletter from Atlas Obscura about Indian pasta (yes it is a thing, but nothing like Italian pasta). I can't find an online version of it to share, but he explores the boiled or simmered doughs of India.

He also writes this, which is SO true of Indian food, but also true of any cuisine not your own.

"The more I try to impose my own categories or classifications onto Indian food, the more I realise that this is not a productive exercise. The best way to understand another cuisine is to approach it from within its original context, with an awareness of the culinary grammar rules that govern it."

#Food#FoodInfo#IndianFood
Continued thread
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Ganga

I have also been browsing #TheUdupiKitchen by #MalatiSrinivasan - I have cooked a number of dishes from this book, and all are marked "Divine!", "Gorgeous", "So good!" and similar. I hadn't realised that this was the case, until I started browsing through it.

Udupi is one of the food capitals of South India. It is not surprising that the recipes of a 95 yr old, recorded by her daughter as her mother writes them from memory, are fabulous. She wrote out 175 recipes, 100 of which appear in this book. I would have loved to have seen the other 75.

The cover. A brass container with food sits on a red tablecloth scattered with flowers and next to a tray with flowers and 2 simple, lit oil lamps.
#CookbookBrowsing#Cookbooks#IndianFood
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Ganga

Cookbook browsing today....

The cookbooks that have really good recipes for my #NaturopathPrescribedDiet are all Ayurvedic cookbooks with simple, Indian dishes.

This one is included. Not all recipes are Ayurvedic in this book (she does have one focused solely on Ayurveda). And not all are Indian-style recipes. But they are all simple and good. And vegetarian.

Living Ahimsa Diet: Nourishing Love & Life, by Maya Tiwari

A good one to browse today and refocus life.

A green cover, swirly Indian-suggestive patterns, circles with emblems in them suggesting seasons and food.
#Food#CookbookBrowsing#Cookbooks
Continued thread
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Ganga

Hmmmm. Thali.

I thought, you know, thali. Indian dishes in small pots on a round plate (thali) with rice, pickles, etc etc.

Turns out their thali is 2 curries (Dal Makhani and a Paneer dish) with rice, roti and a raita. I had to ask for, and pay for, pickles.

A little disappointed, but the 2 curries were very good - not spicy enough, they are STILL dulled down even tho this is my umpteenth visit and I ask them every time to give me "Indian Spicy". Only once they got it right 🤣

But very good.

Kulcha is better.

(and they can't make a decent masala chai for quids. I order one every time, I never learn.)

(the very very best masala chai I have had outside of India was from a food cart that used to be in the carpark of the big Indian bazaar on Main North Road. I'd go and get some things just to order their chai. Heavenly!)

Metal plate with 4 sections holding 2 curries, raita, rice and pickle. Roti sit on top. Tiny amount of pickle, even after I asked for it. I had to ask for more.
#Food#IndianFood#EatingOut
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Ganga

Cookbook browsing today.....

Back to this favourite.

I am hoping to have Thali tonight, at the place that makes awesome kulcha. If I wasn't I'd probably be cooking from this book:

From Gujarat, With Love, by Vina Patel (#Vegetarian)

I've made several dishes from this book, and there are standouts. The chole. An eggplant chaat. The scrambled eggs that also work for scrambled tofu. Some of the dals.

Gujarati food is good food.

Orange diamond patterned cover, pics of food, black text.
#Food#IndianFood#GujaratiFood
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