Curry leaves add that indefinable flavour to South Indian dishes, without which they are incomplete. They are an exclusive Indian garnish that gives a subtle taste and aroma to almost all South Indian dishes. Curry leaves don’t taste like curry – they assumed that name because of their ubiquitous use in the dishes of South…
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…
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…
Make the best herbal teas.
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.
It is difficult to keep fresh coriander in The Kitchen for very long. One way to have that delicious flavour on hand at all times is to make coriander paste.
Get the best out of your green leafy vegetables and herbs.
Often I would make this stock, add some sliced mushrooms and Asian Greens and call it (a very light) dinner.
Great with soup, cheese, pastes and spreads, these are easy to make and deserve a place at your table. They are made from water crackers. Enjoy!
Valerian is a root well known for its properties of calm the anxious and relax the sleepless.
Here, we don’t often think of making jams and jellies from apples. Today’s post has 2 ways of doing just that. Apple Honey is made from apple leftovers – cores and peels and seeds.
Lime juice is somewhat more “green” in taste than the lemon, and can be used interchangeably in most dishes. I prefer limes over lemons in most recipes, except desserts.