Miso has long been a favourite and we adore Miso Soup. Recently I found a sweet little Japanese bowl that just smiles sweetly and says “let’s make miso soup” to me every time I catch its eye on the kitchen bench. It is very easy to make if you have miso paste. But miso is…
Years ago I spent some time working in France, in the North East. It was a special time, connecting with great foodies. It really was my introduction to French food and cooking, and extraordinarily it was through the homes of those around me that I learned about the regional dishes. My best friend there was…
Crispy Fried Ginger is a great garnish for vegetables and rice. It is easy to make and adds volumes of flavour. Keep a bowl of these, along with crispy garlic, curry leaves, sage and shallots, right next to your stove. You might like to also look at Crispy Garlic, Sage and Curry Leaves. Try this…
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….
A classic of Winter.
Time to get your Indian on in the Kitchen with some traditional equipment.
Pickling ginger prolongs the pleasure of good fresh young ginger which in normal circumstances is available for only 4 months of the year. Pickled ginger is coloured a beautiful pink. It is a delight on its own; savour it. Nibble it while pouring the wine after work or whilst cooking dinner. Use as a…
One of the best uses of quince there is, along with tangy quince jam!
A tadka is a mixture of spices fried off in ghee or coconut oil.
All over China, five spice powder is known and valued. It is an aromatic, intense and tantalising spice of various recipes that has been used in China since ancient times.
This long white radish is Japan’s most fundamental vegetable and is used widely throughout Asia, SE Asia and India. It is just gaining popularity outside of those countries.
In Kitchen Diaries II, Nigel Slater begins his July 20 entry with “I am no kitchen pedant”. I totally agree with him, with a major exception.
Urad is one of my favourite lentils, comforting and nourishing, but you do have to know and respect its properties. I would not have known it when I first made this recipe, but it is a sister of Dal Makhani, using yoghurt instead of butter and cream and whole urad rather than split. I reckon…
Breakfast can be such an exciting meal! Let’s not let it be boring any more. Checkout these breakfast ideas from the archives.
As part of the reblogging of material from my old original site, I was reading my description of Avocados from that time and it caused me to smile. How far we have come.
My goodness, I did love this recipe, producing scone-like cakes that whistled and sang as they cooked on the griddle. In the early days of this century it was often to be found on The Table in The Kitchen, hot from the griddle and next to a large chunk of country butter.
In the West, curd, yoghurt & buttermilk are 3 distinct products. In India they are quite different, so what do you use in recipes???
There is a trick to cooking with yoghurt in hot dishes such as the range of curries that criss-cross India.
Miso has long been a favourite & recently I found a sweet little Japanese bowl that just smiles sweetly & says “let’s make miso soup” every time I catch its eye.
A Beautiful Kitchari
How interesting it is to see the sky horizon-to-horizon. How stunning. How surprising. Locked out by city buildings, the sky can only peek through cracks and down alleys, but in the desert it reaches joyfully from east to west, from north to south, behind you, in front of you, to the left of you, to the right of you. Above you and wrapped around you.
Wrapping itself firmly into your soul is the peace, the untrampled aural aspect of land physically untrampled except by stock and native animals. I wanted to sleep in that stillness, laying on the earth, looking into the stars and the face of the moon.