There are hundreds varieties of rice grown around the world. Rice is a staple in India, Asia, Middle East and parts of the Mediterranean. Yet, for all this, few know of the different types of rice. Rice originated in India, and it is first mentioned in the Yajur Veda (c. 1500-800 BC) and then is…
Sometimes we need extra smokiness in our foods – making Middle Eastern eggplant purees such as Babaganoush is a perfect example. Traditionally char roasted over coals, that natural smokiness is missing when we char the eggplants over gas flames or in the oven. The difference in these dishes when using smoky eggplant is remarkable. Not…
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…
Many Japanese soups and noodle dishes require dashi to make their stock, and this makes Japanese cooking difficult for vegetarians (dashi contains dried bonito fish flakes). However, you may find that this simple recipe is sufficient to provide great broth and stock flavours for your Japanese cooking adventures. Similar recipes include a S. E. Asian…
If you are a fan of the Greek dish dolmada (dolma) – stuffed grape leaves – or of baked vine leaves with cheese, you will be glad to know that you can easily preserve the young and tender vine leaves for cooking with throughout spring and summer. They won’t be salty, like the store-bought tins…
Pomegranate juice is wonderful, but hard to extract.
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 colors ranging from light green to…
Time to get your Indian on in the Kitchen with some traditional equipment.
How to perfect this common method of cooking rice.
Sambar is the quintessential dish from Tamil Nadu in South India
There are several Indian ingredients and techniques that you might not be familiar with.
What to do with Broad Beans? Begin by peeling them.
An exceptional way to cook rice.
Dried capsicums are so sweet and intensely flavoured. You can snack on them, or add them to soups, sauces, risottos, vegetable stews, and curries.
Technically, ghee is a type of clarified butter. But it’s not just any old type of clarified butter: all milk solids (including lactose) and moisture must be removed before it can become ghee (clarified butter that still retains some moisture and milk solids is not ghee).
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.
Is a dosa a pancake or crepe? Technically, perhaps.
A Life Giving spice – Turmeric.
Get the best out of your green leafy vegetables and herbs.
Do you know the difference between rasam and sambar? Now you will.