Quick, Deeply Flavoured Stocks

My thinking about broths or stocks for soups has changed over the years. Once I regularly made vegetable stock from off-cuts and peelings, supplemented by chopped vegetables to get the right balance. I made loads of light Asian style broths and more layered all-in stocks for soups, risottos, and the like. There were miso based…

Indian Essentials: How to make Chai and Tarak Chai

The word chai originated from the Hindustani word chai which was derived from the Chinese word for tea, known as cha. Chai just means tea in India. Outside of India it is often known as masala chai to indicate the inclusion of spices. The making of Chai uses techniques that go against all of the…

Recipe: How to Make Bechamel Sauce | White Sauce

Bechamel is a classic French sauce made from butter, flour, and milk, stock or wine, made to compliment the foods they are served with. Sauce Bechamel, a gorgeous creamy sauce, has a number of traditional variations. In addition (and every French person might turn in their grave over this) it is very common in parts…

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…