In Asia and India, taste is as much about the texture of food as it is about the flavour. That is why such flavourless ingredients such as the wide range of grains used, and tofu are often the star of the dish, while the flavoursome ingredients play a back role. Sago and Tapioca fall into…
Dried Curd Chillies have been marinated in curd/yoghurt on and off for several days, to absorb the yoghurt, and then dried in the sun. The yoghurt tempers some of the spicy heat of the chillies, and they develop a tangy, yogurty flavor. They are commonly eaten alongside the dishes that form a meal, like a pickle,…
Talni Mirchi are dried chillies from Maharashtra. They are first stuffed with fenugreek and perhaps other spices, perhaps soaked in curd or yoghurt, and dried in the sun. To use them, they are deep fried or sauteed very briefly, then crumbled over dishes or eaten alongside the dishes that form a meal. They can also…
The stiff, bright green pandanus leaf is used for its colour and flavour in curries and rice dishes in India, Pakistan, Bangladesh, Sri Lanka, Fiji, Chinese, Indonesia and the S.E. Asian countries. There is no real substitute for the unusual nutty, grassy but sweet flavour of the leaf, which is cut into pieces or tied in…
A perfect base for light soups.
Gentle and divine, this dish is characterised by its simpliciy.
Kadhi is a slow cooked Indian yogurt or buttermilk dish, thickened with besan (chana flour, chickpea flour) and tempered with spices. See the difference between Indian curd, buttermilk and yoghurt which are used almost interchangeably. Use Western buttermilk for an Indian Yoghurt curry especially if you are after that little sour tang that buttermilk provides….
Tulsi is an amazing herb, indigenous to the Indian subcontinent. The word “tulsi” means “the incomparable plant“. It is a bushy shrub that grows up to 2 metres in height. The plant has hairy stems with leaves that are oval and serrated of about 5cm in length – the colors ranging from light green to…
Rosa Matta rice is a rosy pink rice from Kerala on the West Coast of India.
Time to get your Indian on in the Kitchen with some traditional equipment.
How to make the spice mix that defines street food in India
How to perfect this common method of cooking rice.
Differentiating Dal Makhani and Mah di Dal
Sambar is the quintessential dish from Tamil Nadu in South India
There are several Indian ingredients and techniques that you might not be familiar with.
An exceptional way to cook rice.
Technically, ghee is a type of clarified butter. But it’s not just any old type of clarified butter: all milk solids (including lactose) and moisture must be removed before it can become ghee (clarified butter that still retains some moisture and milk solids is not ghee).
Is a dosa a pancake or crepe? Technically, perhaps.
A Life Giving spice – Turmeric.
Do you know the difference between rasam and sambar? Now you will.
Ghee is said to be the essence of a cow – first the cow produces milk, then cream is made from the milk. The best of the milk is extracted to make butter and then the best of the butter extracted to make ghee. How close to “essence of cow” is that!