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#indianfood

6 posts3 participants2 posts today
Public
Ganga

Cookbook browsing today....

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, by #ChitraAgrawal

Another cookbook in the modern, non-traditional Indian food genre. Can I say that this one takes Indian food and twists the dishes to appeal to American tastes? Agrawal is 2nd gen Indian living in Brooklyn, and the book reads like that assimilation of both cultures that is common with 2nd generationals.

So the food is fresh and vibrant, with enough Indian to make it recognisably so, and enough American to make it comfortable for Indian food novices to cook and eat.

I love the Cabbage stir-fry with lemon and curry leaves - Indian cabbage dishes are the best way to treat cabbage imho 😄

An Indian koshambari salad on an oval plate with wooden salad servers. A concrete ? background, light yellow text.
#CookbookBrowsing#Cookbooks#IndianFood
Public
Ganga

#Tamarind is one of my favourite flavours, and it is a regret that we don’t often get fresh tamarind pods here. There is a difference between using fresh young but ripe tamarind and the dried blocks of older tamarind that we use. Some recipes are great with the younger tamarind, some pair better with the older and/or dried tamarind.

Occasionally we can pick up raw tamarind, and I love to make a sweet-sour molasses/syrup with it to capture the wonderful mouth puckering green taste.

Here I roasted Brussels Sprouts with my tamarind molasses.

You can make your own from raw or ripe tamarind pods. But in some parts of the world it is easy to purchase a tamarind syrup – this can be used as well if the sweetness doesn’t override the tartness. It needs a balance of sweet and tart.

A bowl of halved brussels sprouts roasted with tamarind molasses.
#FromTheKitchen#Food#FromTheArchives
Public
Ganga

Cookbook browsing today....

The Essential Madhur Jaffrey, by #MadhurJaffrey

One of the first Indian cookbooks I purchased - the first two were by Madhur Jaffrey - in the 1990's.

This one is very meaty, but with some lovely vegetable dishes, dals and rice dishes. There are some favourites in this book, including her gently spiced cold tomato soup and a fabulous rajma dal.

Purple, orange and red cover - purple background with red chillies strung up, and text in red, orange and white.
#CookbookBrowsing#Cookbooks#Food
Public
Ganga

Dal Makhani was my very first Indian recipe, given to me in India, and a recipe that began a great journey into Indian food. I was in Bangalore for work, I ordered Dal Makhani from the room service menu at the Oberoi, nearly collapsed with the deliciousness of it, and rang the kitchen for the recipe.

Graciously, they gave me the recipe, and altho over time I received several more Dal Makhani recipes from great sources, this one is still my favourite.

The key to Dal Makhani (imo) is long, slow cooking until the lentils and beans are collapsing into the sauce. So imagine my surprise when I was looking up a recipe in #CompleteRegionalIndianCookingCookbook by #MridulaBaljekar to see her *briefly cooked* (30 mins) Dal Makhani recipe with whole lentils and (tinned kidney) beans sitting up proudly in a base of tomato-butter-cream sauce.

I want to say #NotMyDalMakhani 🤣 I still prefer the original recipe from Bangalore. It was the most stolen/copied recipe from my blog in those early years (late 1990's) and thus it is probably still in the internet ether if you went looking (complete with all the mistakes a first-time Indian food cook would make).

#IndianFood#Food#Cookbooks
Public *
Ganga

This recipe for Eggplant Kasundi sounds great, but (imo) it is not #Kasundi. Kasundis (popularly either tomato, mango or eggplant) from Bengal are defined by mustard seeds and (preferably) mustard oil. Just eggplant with spices is not a kasundi. Sorry #Cornersmith. But you are not alone. Kasundis became popular, without people understanding what they are. 😭 Most recipes online are not from Indian sources and lack the mustard fieriness of the true product. In my Indian cookbooks it is just called Eggplant Pickle, or similar, from Bengal. Look for the high proportion of mustard seeds.

"Kasundi has a rich history dating back centuries. Crafted from mustard seeds, vinegar, and a symphony of aromatic spices, Kasundi was traditionally prepared during the monsoon season to preserve the bountiful harvest of mustard seeds by fermenting into sauces and relishes."

cornersmith.com.au/blogs/recip #NotKasundi #ButSoundsGood as a relish.

CornersmithEggplant KasundiThis is our all-time favourite relish at the Cornersmith Picklery. We serve this with poached eggs, curries, rice dishes, grilled vegetables and meats. Make it - we promise you won’t be disappointed! You can also find this recipe in the Use It All cook book. Makes 3-4 x 300ml jars Ingredients: 1 kg (2 lb 3 oz) eggplant
#Food#IndianFood#Links
Continued thread
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Ganga

Nimbu Pani (Lemon/Lime Water) is another summer cooler along the same theme (but no tamarind in this one). More lemon or lime juice than in the one I made today. It is often called Indian lemonade. That'll be tomorrow's cooler #planningAhead

I'll make it more or less like this one: cookwithmanali.com/nimbu-pani/ Some recipes are very simple - water/ice, lemon juice, kala namak. But this one adds a few things more, similar to the ones I have been. making with coconut water lately.

I have even seen one that adds everything (along with the basics): Thai basil; basil; lemongrass; ginger; chillies; mango powder; citric acid; black pepper; kaffir lime leaf; mint; purple basil. I have all the herbs and chillies in my garden.... I might play with it on Monday.

Cook With Manali · Nimbu Pani | ShikanjiNimbu Pani is Indian style lemonade made with fresh lemon juice and sugar with a touch of spices. It is so refreshing on hot days!
#food#FromTheKitchen#Vegetarian
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Ganga

Kachumber, the chopped salad of India, comes in many varieties. Usually the salad is chopped finely but I made a colourful kachumber with wedges of cucumber and red radish. It is fresh and lively, a perfect salad for Summer and into Autumn while the weather is still warm. Kachumber is the perfect, no fuss accompaniment to any Indian meal.

This is pretty much the way I make it: taste.com.au/recipes/cucumber- (Add mustard seeds to the oil first, when they are popping, add the other spices. Don't let them burn. And just pour the tadka over the salad, oil and all - no need to wait for it to cool, it defeats the point.)

A salad of radish, cucumber and coriander leaves with a mustard seed, cumin seed and nigella seed tadka and lime juice as dressing.
#IndianFood#Food#Vegetarian
Continued thread
Public
Ganga

I was curious about sweet potato leaves, and found this Indian kootu recipe:

mildlyindian.com/sweetpotato-l

It is very sim to one I do with chilli leaves that is delicious!

Mildly Indian · Sweet potato leaves parippu kootu.I distinctly remember as a novice asking mum, why she had to call the kootu by so many different names. Why is there pulikootu, parippukootu, Porichakootu, molagutal, kootukari, and so on and so forth? It was maddening to have these all confusing names. I am sure she tried to explain, but at that time, nothing made sense. I am sure I asked the same to my mother in law as she has added another 5 or 10 more to these varieties. Years later, trying and testing recipes, feeding this brood of mine, I have come to the conclusion that these names are sensible. They tell you what exactly is the combination of dal or lentils, spices and vegetables in that curry. They pick out even the consistency it should be in. Why all this now? I successfully confused the teen who is to come up with some good combo to satisfy the dinner on the table need. Did I bother to explain? Not really. Told him the universal mothers super statement : 'You will learn' So here we are with parippukootu. To put it in my world of understanding, here is the explanation. All kootu have some form of dals
#food#IndianFood#Vegetarian
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