Ingredients: Pandanus | Pandan Leaf | Screwpine Leaf | Rampe | Kewra

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…

Ingredients: How to Sprout Mung Beans

Jars of Mung Bean Sprouts for Lunches, Navarathri Sundals and Snacks Mung beans are soaking in jars – the sprouts will grow within 24 hours and will be perfect for lunches this week. They are also perfect amounts for snacks, cooking and for making sundals for festival Naivedyam and Prasadam.

Indian Essentials: What is Kadhi, Indian Yoghurt Curry

Kadhi is a slow cooked Indian yoghurt or buttermilk dish, thickened with besan (chickpea flour) and tempered with spices. See the difference between Indian curd, buttermilk and yoghurt which are used almost interchangeably. Using Western buttermilk for an Indian Yoghurt curry is Ok, especially if you are after that little sour tang that buttermilk provides….

Indian Essentials: How to Make Your Own Ghee

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!