Indian Essentials: How to make Chai and Tarak Chai

The word chai originated from the Hindustani word chai which was derived from the Chinese word for tea, known as cha. Chai just means tea in India. Outside of India it is often known as masala chai to indicate the inclusion of spices. The making of Chai uses techniques that go against all of the…

Singapore Curry Spice Mix

While all-purpose Curry Powders are not a thing in India, they do exist in countries with strong Indian populations – for example, Sri Lanka, Fiji, Malaysia and Singapore. This spice mix is representative of the Singapore Indians – Singaporean influences on traditional Indian flavours. Use Singapore Curry Spice Mix in stir fry dishes, with noodles…

Kerala Spice Mix

I am not a great fan of pre-mixed curry powder, preferring to mix and grind them as needed. However, sometimes you want to elicit the flavours of a region without  following a traditional recipe. In such cases, it is a perfect time to roast and grind spices into a powder and mix with ingredients. For…

How to Make Nut Milk and Oat Milk

Nut milk and Oat Milk are healthy and delicious. Right now, there is some controversy regarding calling the liquid produced by grinding nuts, oats or other ingredients as milk, – the producers and sellers of milk from animals are asking that the name be changed and that nut and other non-dairy milks are not shelved…

Blending Fruits and Vegetables in Your High Speed Blender

The Vitamix might be one of the best purchases I have made for the Kitchen. It has been a surprise to find that it is used several times a day. And one of the best parts is its self-clean function – cleaning the blending jugs is a no-fuss activity. One of its key features is…

A Collection of 28 Dishes to Make with Broad Beans

Broad Beans, a little out of fashion except in Italian, Greek, Chinese, South American and Middle Eastern communities, are a speciality of Spring time. Once upon a time, before the green bean varieties came to Europe, Broad Beans were the beans. They are ancient and no one knows exactly where they came from. They are…

Ingredients: Mango Season! | Locally Available Mango Varieties

In Australia, we (sadly) don’t go much for knowing the varieties of fruits and vegetables sold in our Green Grocers and Supermarkets. In fact, some vegetables, like potatoes, are sold under one varietal name, but the suppliers use different potatoes  with similar characteristics, depending on the time of year. But visit a large Asian grocery,…

Spices: Seeds of Irani Hogweed | For making Golpar Koobideh

These are the seeds of the Irani Hogweed. Often they are called Angelica seeds, but this is a mistake. Angelica is a herb of another variety entirely. The seeds are available from Afghani and Middle Eastern groceries, and some groceries specialising in German and European products. The whole Irani Hogweed Seed is often used in…

Recipe: How to Make Asparagus Pesto

Isn’t it great that there are lots of ways to mush things together and the results taste spectacular? Soups, for example, smoothies, combination juices. The wonderful pesto and hummus. The wonderful mushing together of pastes, oils, nuts, seeds, cheeses, yoghurts, creams, fruits, herbs, spices and vegetables make for an endless variety of goodies. Even lentils…

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…