Ingredients: About Miso and the Different Types of Miso

Miso has long been a favourite and we adore Miso Soup. Recently I found a sweet little Japanese bowl that just smiles sweetly and says “let’s make miso soup” to me every time I catch its eye on the kitchen bench. It is very easy to make if you have miso paste. But miso is…

Singapore Curry Spice Mix

While all-purpose Curry Powders are not a thing in India, they do exist in countries with strong Indian populations – for example, Sri Lanka, Fiji, Malaysia and Singapore. This spice mix is representative of the Singapore Indians – Singaporean influences on traditional Indian flavours. Use Singapore Curry Spice Mix in stir fry dishes, with noodles…

Kerala Spice Mix

I am not a great fan of pre-mixed curry powder, preferring to mix and grind them as needed. However, sometimes you want to elicit the flavours of a region without  following a traditional recipe. In such cases, it is a perfect time to roast and grind spices into a powder and mix with ingredients. For…

How to Make Eggless Mayo from Milk

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….

Indian Essentials: What is Kosumalli aka Koshambari?

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…

Indian Essentials: What is Kachumber?

Kachumber, or cachumber, is the Indian version of a chopped tomato and cucumber salad. 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. The dressing is unique to this salad, as…

Ingredients: Which Potatoes to Use in Australia

Broadly speaking, potatoes fall into two main categories, with flesh that is either floury or waxy in texture when cooked. In his encyclopaedia of kitchen science, McGee on Food and Cooking, US writer Harold McGee explains that floury potatoes are denser and have more dry starch in their cells. During cooking, they separate and become…

Common Rices of India

There are hundreds varieties of rice grown around the world. Rice is a staple in India, Asia, Middle East and parts of the Mediterranean. Yet, for all this, few know of the different types of rice. Rice originated in India, and it is first mentioned in the Yajur Veda (c. 1500-800 BC) and then is…

What is Bitter Melon? Bitter Gourd?

Bitter is an important flavour in the Indian Ayurvedic tradition, and also in other Asian medical regimes. Bitter Gourd (also called Bitter Melon)  is only one of a range of bitter ingredients in those parts of the world, but in the western world it may be one of the most bitter tastes one is likely…

Potatoes in Australia

Potatoes in Australia are confusing. Firstly there is not a lot of difference between waxy, floury and all rounder varieties. Popular potato varieties grown in Australia are neither particularly waxy nor floury, not even the ones that we label as such. All rounders tend to sell better in the Australian market as a whole than…

Ingredients: Cucumbers

You might not know this, but cucumbers originated in India, in the foothills of the Himalayas, and were first cultivated around 3,000 years ago. From there, they spread east through traders, particularly Phoenician merchants who took the seeds to Egypt and Greece. They began to be grown in Sicily, mainland Italy and North Africa. The…

Making Tamarind Paste from Tamarind Pods

Don’t you L O V E tamarind? I am not sure what I would do without this ingredient in the kitchen. While others rave about black garlic, it is the commonly available tamarind that gives that umami taste to my dishes. As a added bonus, it is at once sweet and sour. Oh, the delights…

How to Make Nut Milk and Oat Milk

Nut milk and Oat Milk are healthy and delicious. Right now, there is some controversy regarding calling the liquid produced by grinding nuts, oats or other ingredients as milk, – the producers and sellers of milk from animals are asking that the name be changed and that nut and other non-dairy milks are not shelved…

Blending Fruits and Vegetables in Your High Speed Blender

The Vitamix might be one of the best purchases I have made for the Kitchen. It has been a surprise to find that it is used several times a day. And one of the best parts is its self-clean function – cleaning the blending jugs is a no-fuss activity. One of its key features is…

Collection: Our Favourite 19 Rasam Recipes

Rasam is the broth of South India – water flavoured with herbs and spices, and sometimes lentils. Despite its simplicity it is an intensely flavoured dish designed to be eaten poured over or mixed with rice. The intensity of the rasam flavour combined with the blandness of rice makes a powerful combination. Rasam can also…

Collection: What to do with Figs

Autumn is Fig Season! We sit on the back porch, a bowl of figs on a table between us, and wax lyrical about this fruit. Figs are one of the easiest fruits to make use of, hardly requiring any recipe. Nothing but a few minutes preparation is necessary and instructions seems superfluous. Whether serving savoury,…