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!
If there is a secret to French Cooking, it is to be found in crème fraîche. It is also made in India where it is called Khatte Malai. Never be without it.
That slightly gelatinous dal, urad dal, is a favourite.
Used extensively in Sth Indian and SE Asian cooking, the brittle, dark brown pod of the tamarind tree, a tall shade tree, contains a sour fleshy pulp that adds a pungent, sour, lemony sourness to many dishes.
A tadka is a mixture of spices fried off in ghee or coconut oil.
Roti is eaten by about 30 million Indians a day!
Juice extracted from the coconut flower, palmyra palm, sugar palm or aren palm, is boiled and packed into molds to make sugar with a faint caramel taste.
Roasting spices revitalises their fragrance. The time & method for roasting varies across SE Asia.
Fenugreek was known as “Greek Hay” to the Romans. It is an unusual Asiatic herb with aromatic and bitter seeds.
A classical Bengali five spice mix of 5 spices.
General Rasam Powder recipes.
All mustard seeds have Jekyll and Hyde characteristics. When crushed, they are nose-tinglingly pungent. However, thrown into hot oil and allowed to pop, they turn quite nutty and sweet.