Well, Radicchio is not exactly green, rather it is a colourful member of the chicory family. It is an offspring of the weeds that used to grow around the Mediterranean. Radicchio is a specialty of the area around Venice in Italy. Radicchio is most popularly used outside of Italy in salads, but it can also…
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…
Are you stuck in a pasta routine? Spaghetti, fettuccine, macoroni? And not much variation outside of these? Then I recommend that you locate a great Italian grocer and experiment with other pasta types. Here are some smaller, shaped pastas to begin with.
Stocks are so important to the success of many dishes, but if you cook constantly with herbs and spices, it is easy to throw one together as needed. In the past I would always have a freezer full of vegetable stock, but these days I prefer the stocks made with the ingredients on my kitchen…
A classic of Winter.
Rosa Matta rice is a rosy pink rice from Kerala on the West Coast of India.
It is confusing when cooking measures are not standardised around the world. While in most recipes the odd 10ml here or there does not make a lot of difference, in others it does. Baking is a prime example. To help you convert, here are the measures used. Measurements Australia UK USA India FDA Teaspoon…
Time to get your Indian on in the Kitchen with some traditional equipment.
The tangy lemon flavoured spice from the Middle East.
How to make great flavoursome vegetable stocks
Adopt the Leaf-to-Root eating, don’t discard any part of a vegetable that you can use!
There are several Indian ingredients and techniques that you might not be familiar with.
My Kitchen Bench Spice Mix is an ever-changing blend of left over spices and herbs, dried, and all blended together in the spice blender. It is constantly changing and very seasonal in flavours.
A Life Giving spice – Turmeric.
Do you know the difference between rasam and sambar? Now you will.
Roasted Potatoes, quite a delight in this untypically cool January. Easy to make, and great if you get them right. Great with cumin, coriander and turmeric too! Try them.
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.
It might be the wrong time of the year in Australia for this, but not in Europe! Or Nth Asia! Or Nth America! Cabbage and Carbs always go well together.
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.