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.
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.
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….
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 colours 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.
This spice mix has lots of uses amongst non-vegetarians, but it is also great used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used.
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!