I grew up with Keens Madras Curry Powder, the Australian introduction to the flavours of India. It was used for all sorts of Western dishes that home cooks believed were enhanced by a bit of spice and heat. It is still used by many to provide a generic curry base to English style curries and…
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…
Drumsticks are long, bean-like vegetables, sometimes 30 – 45 cm long, that grow on very tall trees in South India and some other states of India. They are incredibly healthy to eat, as are the leaves of the Drumstick trees. They are reminiscent of drumsticks ad have a hard, green outer shell. There is an…
Time to get your Indian on in the Kitchen with some traditional equipment.
Sambar is the quintessential dish from Tamil Nadu in South India
Is a dosa a pancake or crepe? Technically, perhaps.
That slightly gelatinous dal, urad dal, is a favourite.
Used extensively in Sth Indian and SE Asian cooking, the brittle, dark brown pod of the tamarind tree, a tall shade tree, contains a sour fleshy pulp that adds a pungent, sour, lemony sourness to many dishes.
A tadka is a mixture of spices fried off in ghee or coconut oil.
General Rasam Powder recipes.
A Sth Indian dry curry — vegetables sauteed with spices. Delicious.
Native to India, pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment. Whole peppercorns are added to rice and other dishes for a mild peppery-lemony flavour.
This Mung Dal recipe is quick and lovely.
As you remember, I have recently developed such a love of Kuzhambu, and was surprised to find this one in The Archives from 2005.
Indian Desserts are something else! Especially Payasam.
Bisibelebath (also spelt Bisi Bele Bath), meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In form, it is similar to a kitchari (rice and lentils cooked together), but more like a variant of a mixed vegetable Sambar with Rice (Sadam Sambar) as it has tamarind…
Thorans are so easy and quick, stir fried vegetables with spices, Indian style. I love them a lot. This one makes cabbage taste like a royal vegetable.
Lentil crumble types of South India
Recently I was asking why Race Kuzhambu has the name Race? Nobody seems to know and certainly a time spent researching this question on the internet did not yield any results.
Yesterday’s post explained Indian Chutneys. Today we focus on Indian Pickles, those confusing, salty, wonderful, fiery accompaniments to any Indian meal.
Did you wonder what Indian chutneys are and why they are so different to European Chutneys?