#Cumin: adds a warm

[chaskka]

Paneer Tikka Med Rice: A Flavorful Fusion Delight

When it comes to culinary delights, the melding of distinct traditions often results in dishes that surprise and delight the palate. One such fusion is Paneer Tikka med Rice, a harmonious blend of Indian and Scandinavian influences. This dish combines the rich, smoky flavors of Indian Paneer Tikka with the simple elegance of Scandinavian-style rice. It’s a perfect example of how diverse food cultures can come together to create something truly extraordinary.

The Origins of Paneer Tikka

Paneer Tikka is a beloved North Indian dish known for its robust flavors and satisfying texture. Paneer, a type of Indian cottage cheese, is marinated in a mix of yogurt and spices, then grilled or baked until it develops a slightly charred exterior while remaining tender inside.

The traditional spices used in the marinade include:

Turmeric: for its earthy flavor and vibrant color.

Cumin: adds a warm, nutty flavor.

Coriander: for its citrusy, slightly sweet notes.

Garam Masala: a blend of spices that gives a complex, aromatic kick.

Chili Powder: for a hint of heat.

The paneer is typically threaded onto skewers with bell peppers and onions, which complement the cheese’s creaminess and add a burst of color and crunch.

Scandinavian Twist: Med Rice

In Scandinavian cuisine, simplicity and balance are key. Rice, or “ris,” is often prepared in a straightforward manner that allows the main dish to shine. For this fusion dish, we draw inspiration from traditional Scandinavian rice preparations, emphasizing clean, delicate flavors that provide a perfect canvas for the vibrant Paneer Tikka.

Bringing It All Together

In Paneer Tikka med Ris, these two culinary traditions meet to create a dish that is both comforting and exciting. Here’s how you can bring this fusion delight to life in your kitchen:

Ingredients:

For Paneer Tikka:

300g paneer, cut into cubes

1 cup plain yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

1 tablespoon lemon juice

Salt to taste

2 tablespoons vegetable oil

1 green bell pepper, cut into chunks

1 red bell pepper, cut into chunks

1 large onion, cut into chunks

For Scandinavian-style Rice:

1 cup basmati rice

2 cups water

1 tablespoon butter

1 teaspoon salt

Fresh dill or parsley for garnish (optional)

Instructions:

1. Prepare the Paneer Tikka Marinade:

In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, lemon juice, and salt. Mix well.

Add the paneer cubes to the marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

2. Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, bring the water to a boil. Add the butter and salt, then stir in the rice.

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Fluff the rice with a fork and keep warm.

3. Grill the Paneer Tikka:

Preheat your grill or oven to high heat (around 200°C/400°F).

Thread the marinated paneer, bell peppers, and onion onto skewers, alternating each piece.

Brush the skewers with vegetable oil and place them on the grill or in the oven.

Grill or bake for 10-12 minutes, turning occasionally, until the paneer is golden brown and the vegetables are slightly charred.

4. Assemble the Dish:

Spoon the cooked rice onto a serving platter.

Arrange the Paneer Tikka skewers on top of the rice.

Garnish with fresh dill or parsley, if desired.

Serving Suggestions

Paneer Tikka med Ris is a versatile dish that can be enjoyed in various ways. Serve it as a main course, accompanied by a simple green salad or roasted vegetables for a well-rounded meal. For a touch of indulgence, pair it with a refreshing cucumber raita or a tangy tomato chutney.

The Fusion Factor

The fusion of Paneer Tikka with Scandinavian-style rice highlights the versatility of paneer and the adaptability of rice as a base. This dish exemplifies how blending different culinary traditions can result in a unique and delightful dining experience.

By embracing both the robust spices of India and the clean simplicity of Scandinavian cooking, Paneer Tikka med Ris offers a flavorful journey that celebrates the best of both worlds. Whether you’re a fan of Indian cuisine, Scandinavian fare, or simply love exploring new flavor combinations, this dish is sure to become a favorite.

Conclusion

Fusion cuisine like Paneer Tikka med Ris not only brings together diverse flavors but also bridges cultural culinary traditions, creating new opportunities for taste and enjoyment. This dish is more than just a meal; it’s a celebration of culinary creativity and the endless possibilities of combining global flavors. Enjoy this delightful fusion dish and savor the harmonious blend of Indian and Scandinavian influences!

Try It at Chaskka

If making this at home sounds daunting or if you simply want to enjoy a well-prepared meal, visit us at Chaskka. Our chefs craft this dish with the freshest ingredients and a passion for blending flavors. Come and experience the taste of Paneer Tikka med Ris – a delightful journey on a plate.

[hotvintagepoll]

Hello! Do you have a favorite winter recipe? I'm looking to expand my repertoire, because I've only lived in a climate that snows for a couple years, and I don't have enough cozy, bone warming foods!

PS - I keep having to feed my cat pumpkin puree because he has some tummy troubles but he will only eat it if I gently hand feed him with a spoon. Just thought you might enjoy that.

YES HERE IS JOYOUS SOUP

(i have never actually called it joyous soup but it's what i feel everytime i make it and i feel like everyone should make it)

This soup does not have a proper recipe because uhh, my mom is bad with recipes but ALSO this soup truly adapts to whatever you have in your fridge, as long as you have 1) some kind of oil or butter to sautee things with and 2) potatoes. this is the sam gamgee make-it-on-the-side-of-a-mountain-winter soup.

Step 1. Take your potatoes—6 is the ideal but 4 works—and chop them up rough. "What kind of potatoes?" Whatever they have on the side of the mountain, Sam. You now have a bunch of 1" potato chunks or discs (I like discs). I assumed you washed them first but if you forgot you can wash them now.

Step 2. Get your oil or butter sizzling. I use about two tablespoons of butter to start and add more as I go if the potatoes don't look fully covered. I am probably cooking the butter on medium.

Step 3. You're putting the potatoes in the butter. You're pretending to fry them. Watch them get all buttery and golden and a little brown and crispy. You're thinking, man, I could eat these as they are right now. You could do that. Don't. Add garlic and onions if you have them. Add lots.

Step 4. Just as you're like oh MAN these potatoes and garlic and onions look really good fried just like this, you're going to swamp them in water. You're going to stare at what you've done and thought you made a mistake. You have not. The water should just be covering the potatoes and now you've turned the water up to high, staring at your weird sad soup pot, that smells deliciously of butter garlic onions and potatoes.

Step 5. In another saucepan, you are melting more butter (or oil, or what have you) and figuring out what else you have in your cupboard. Carrots? Those can go in. Parsnips could too. Spinach works nicely. Any onions or garlic you forgot can be added again now. Mushrooms are fucking fabulous. Leeks? Sublime. The only veg you should be avoiding are the ones that are secretly fruits (no watery tomatoes or squishy cucumbers) or the ones that you think are insipid (celery).

Step 6. You're chopping all of that up as much as you like and browning it up in the butter. You're also adding whatever spices strike your fancy. I love salt, so that's always going in, but I usually add black pepper and cayenne, and then I get fruity with it and start adding in paprikas and cumins and turmerics or corianders and thymes and basils and parsleys. It all depends on what smells right to you combined with the steams you're making, and how much spice you want kicking you later.

Step 7. How are your boiled potatoes looking? Are they soft yet? Good. Can you stick a fork in them yet, and has the water boiled down to almost nothing? Excellent. How are all your buttery brown vegetables looking? If you want to give up the whole experiment and eat them right out of the pan, it's time to make another mistake and add all your gorgeous browned vegetables to your disastrous wet potato pot.

Step 8. You now have a lot of delicious stuff looking wet and sad in your potato pot. Pour in a bit more water (or veg broth, or stock if you have it) and stir that all up. Let it stew together a bit and combine flavors. Turn it back down to medium so you don’t scorch any of your nice wet veg things. If you're fancy like my mom, you get out an immersion blender here. If you're broke and possess your grandmother's food processor, like me, you're pouring that all into the food processor with the biggest blade you have and turning it into a smoothie. If your concoction seems oddly chunky you need to add more water.

Step 9. Wet sad potato smoothie is not much to look at but now you're adding CREAM. and CHEESE. and MORE SPICES TO YOUR TASTE. If you don't have cream MILK WORKS FINE. If you don't have cheese THAT IS OKAY. If you like your soup with chunks LEAVE OUT SOME OF YOUR VEG NEXT TIME and ADD IT IN HERE. At this point, you have a gorgeous creamy soup that's soft and luscious (that's the potatoes), includes all your favorite veg (that's everything you got out of the fridge), and can go in any number of taste directions depending on what spices you put in (I've made this with Indian spices, English herb garden spices, Mexican spices, Hungarian spices—every time it's delicious and works a different way).

Step 10. I hope you have a lot of bread because you're going to be dipping it in your soup saying :) man this is a nice soup :) and knowing you can make it whenever you have weird leftovers, as long as you have potatoes and butter. and what else does a person need in life than potatoes and butter?

enjoy your joyous soup <3 i may have forgotten several steps but as long as you follow -brown some veg -add water -add spice -blend the shit out of it, you can never really go wrong <3

[cravefoodie]

🌮🎉 Birria Enchiladas 🎉🌮

Ingredients:

For the Birria:

2 lbs beef chuck roast, cut into chunks

1 large onion, chopped

4 garlic cloves, minced

2 cups beef broth

2 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 chipotle pepper in adobo sauce

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

For the Enchiladas:

12 corn tortillas

2 cups shredded cheese (such as Monterey Jack or cheddar)

1/2 cup chopped fresh cilantro

1/2 cup chopped red onion

Lime wedges for serving

Instructions:

Prepare the Birria:

In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.

In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.

Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.

Pour the blended sauce into the pot with the beef. Season with salt and pepper.

Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.

Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.

Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.

Bake the Enchiladas:

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Serve:

Garnish the enchiladas with chopped fresh cilantro and red onion.

Serve with lime wedges on the side.

Enjoy your delicious Birria Enchiladas! 🌮💥

[najia-cooks]

فول مدمس فلسطيني / Ful mudammas falastini (Palestinian fava bean dish)

Fūl mudammas is a dish of boiled and mashed fava beans often flavored with spices, aromatics, herbs, and vegetables. It is commonly considered to have originated in Egypt before spreading throughout North Africa, the horn of Africa, and the Levant.

Ful is most typically eaten as a breakfast food with bread and raw vegetables, but may also be eaten for dinner. Parsley, mint, garlic, and lemon juice add freshness and zest to the base of hearty, earthy beans. Palestinian versions of the dish are often topped with a spicy دقة ("dugga") of chili pepper, lemon juice, and garlic.

Some researchers consider fava beans to be one of the "founder crops" of the Southwest Asia. A pile of about 2,600 charred fava beans (Vicia faba) discovered in a Neolithic site in Palestine suggests that fava beans were cultivated in the Lower Galilee about 6500 to 6000 B.C.E. The wild progenitor of these cultivated beans is still unknown.

فُول ("fūl") is likely, like many Arabic words, a borrowing from the Aramaic, in which פולא ("pōlā") means "fava bean." The Arabic would then yield the Coptic "ⲫⲉⲗ" ("phel"), "bean".

مُدَمَّس ("mudammas") is probably from مُ ("mu"), verb prefix, + د م س (d m s), a verb root related to hiding, burying, and storing. This may refer to a cooking method commonly used in rural areas of North Africa and West Asia: namely, burying an earthen pot containing beans or lentils and water alongside hot embers and leaving it for several hours, or overnight.

Notes:

The Coptic romanization scheme used is LOC (Library of Congress) 2014.

Donate to an evacuation fund

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Ingredients:

For the dish:

100g dried fava beans, soaked overnight

4 cloves garlic, grated or pounded

Juice of 1 lemon

2 Tbsp tahina (tahini)

1 tsp table salt, or to taste

1/2 tsp cumin

2 Tbsp good olive oil

Parsley, mint, or tomato, to top

For the dressing:

1/4 green bell pepper

1 green chili pepper

1 clove garlic

Juice of 1 lemon

Salt to taste

Instructions:

For the dish:

Cook fava beans in enough water to cover for about an hour, until very soft and breaking apart.

Mash beans, in their cooking water, to desired texture.

Mix in other ingredients.

For the dressing:

Combine all ingredients in a mortar and pestle, or blender, and process to desired texture.

To assemble:

Spread ful in a plate or bowl. Top with dressing, parsley, mint, or tomato, as desired. Serve warm or cold with khubiz al-kmaj, olives, green onion, and/or pickles.

[jumping-jackalope]

result: it is tasty :)

part one of my series: what if you included spices in a hotdish?

[foodshowxyz]

Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce 🥙🍄🧀

Full recipe ⬇️⬇️⬇️

For the Filling:

• 1 lb ground beef 🥩

• 2 cups mushrooms, finely chopped (such as cremini or button) 🍄

• 1 onion, finely chopped 🧅

• 2 garlic cloves, minced 🧄

• 1 tsp dried oregano 🌿

• 1 tsp ground cumin 🌿

• Salt and pepper to taste 🧂

• 1 cup shredded mozzarella cheese 🧀

• 1/2 cup crumbled feta cheese 🧀

• 2 tbsp olive oil 🫒

For the Tzatziki Sauce:

• 1 cup Greek yogurt 🥛

• 1 cucumber, grated and excess water squeezed out 🥒

• 2 garlic cloves, minced 🧄

• 1 tbsp lemon juice 🍋

• 1 tbsp olive oil 🫒

• 1 tbsp chopped fresh dill 🌿

• Salt and pepper to taste 🧂

For Assembly:

• 4-6 whole wheat pita pockets 🥙

• Fresh lettuce, chopped 🥬

• Cherry tomatoes, halved 🍅

• Red onion, thinly sliced 🧅

Instructions:

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.

• Add chopped onion and garlic, sauté until translucent.

• Add ground beef and cook until browned. Drain excess fat.

• Add mushrooms and cook until they release their moisture and become tender.

• Season with oregano, cumin, salt, and pepper. Remove from heat and let cool slightly.

• Stir in shredded mozzarella and crumbled feta cheese until well combined.

2. Prepare the Tzatziki Sauce:

• In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill.

• Mix well and season with salt and pepper to taste. Refrigerate until ready to use.

3. Assemble the Pita Pockets:

• Warm the pita pockets slightly in the oven or microwave for easier opening.

• Carefully cut the tops off the pita pockets to create an opening.

• Fill each pita pocket with a generous amount of the beef and mushroom filling.

• Add fresh lettuce, cherry tomatoes, and red onion slices.

4. Serve:

• Drizzle the tzatziki sauce over the filled pita pockets or serve it on the side for dipping.

• Serve immediately and enjoy!

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

-----------------------------------------------------------------------------------------------------------

Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[thelcsdaily]

Black Peppercorn Beef Stew

Think of this dish as a tribute to the undervalued but frequently used spice, black peppercorn. The beef is marinated in yogurt, ginger, garlic, and freshly ground pepper before being seared all over to create a deep, rich flavor for the stew. After that, the liquid is reduced to a thick, rich sauce and the vegetables are cooked until soft. This stew, which takes its cues from Indian cooking, is cooked with garam masala powder, which harnesses the potency of spices like cumin, bay leaves, cloves, and cinnamon to produce a flavorful, complex dish. Add the red bell peppers and zucchini last for a colorful finish. Accompany with warm rice.

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” ― Mahatma Gandhi

[flintandpyrite]

I finally made a saag paneer that tastes as good as the restaurant kind and I had to write it down

Adapted from the serious eats vegan saag recipe except obviously it's not vegan. But trust me! tofu cooked this way tastes way better than any store-bought paneer I've tried, don't ask me why, it just does.

1 lb firm tofu

2 tbls miso paste

1/2 a lemon worth of juice

salt

pepper

neutral oil

1/2 a large red onion, diced

4 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin seeds

1 dried red chili

1 cardamom pod, crushed

1/2 large tomato or 1 roma tomato, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

20-24 oz frozen spinach or a mix of frozen spinach and frozen mustard greens

2 tbls plain full-fat yogurt

1/4 cup heavy cream

For the tofu:

Preheat the oven to 375F. In a bowl, mix the miso paste, lemon juice, and 1 tbls oil with a fork until homogeneous.

Press the tofu between some paper towels to get the moisture out, then cut it into cubes, about 3/4" on each side. Add the cubes to the miso mixture and stir to coat. Season with salt and pepper to taste.

Place some parchment paper on a sheet pan and spread the tofu cube over the parchment in a single layer. Bake for 20 mins, stirring occasionally, until the tofu is firm and slightly toasted.

For the sauce:

Heat a heavy frying pan (I used a 10" cast iron) over medium heat and add 2 tbls neutral oil. When sizzling hot, add the onion and cook until softened, about 5 minutes.

Add the ginger and garlic and stir until fragrant. Add the cumin seeds and cardamom pod and stir again. Allow this to cook until it starts to stick to the pan slightly, about another 5 minutes.

Add the tomato dice and stir to unstick any of the onion mixture from the pan. Cook until there is no more liquid in the pan and the tomatoes are falling apart, about 5-6 minutes.

Add the cumin, coriander, turmeric and red pepper to the pan and stir to mix. Add the thawed greens and stir to distribute the spices. Cook for 8-10 minutes until the greens are warm and cooked to your taste.

turn off the heat and stir in the yogurt, 1 tablespoon at a time, until fully mixed. This will prevent it from clumping. Then add the heavy cream and stir. Season to taste with salt and pepper.

Finally, add the tofu cubes and stir to distribute them. Serve with dal masoor chilla, rice, and turmeric chutney.

[tiredwitchplant]

How to Use Herbs: Lavender (English Lavender)

Hello. Back with another post about how to use an herb. This time the herb is lavender. We discussed the history, powers and etc in another post (That I will link in a moment) and now we are going to see how we can use it. >>>> Post about Lavender

Alchemy Formulas:

*Remember when it says one part, try a teaspoon of it first. Always experiment with less amount than too much.

Mercury

one part lavender flowers

one part gum mastic

one part cinnamon chips

one part cinnamon oil

one part lavender oil

Air

one part gum arabic

one part cinnamon

one part lavender oil

one part clove oil

Change

one-part calamus root (Uranus; change)

one part lavender (Mercury; clarity)

one-part powdered nutmeg (Uranus; change)

one part cinnamon (Uranus, Mercury; change)

two parts sandalwood oil (Mercury, Moon; communication between conscious and subconscious minds)

Fame

one part cedar chips (Jupiter; renown)

one part angelica (Sun; authority)

one part myrtle (Venus; the arts)

one part gum mastic (Uranus; innovation)

one part lavender oil (Mercury; knowledge)

one part carnation oil (Jupiter; expansion)

Peace

one-part jasmin flowers (Moon; emotions)

one part myrrh resin (Saturn; grounding)

one part rose petals (Venus; love)

one part lotus oil (Neptune; inspiration)

one part lavender oil (Mercury; communication)

Spells:

Snake-beckoning Spell

Place an image on an altar, either of a snake or of an affiliated deity— the Minoan Serpent Goddess for instance.

Surround this with fresh lavender or warm the essential oil in an aroma burner.

Call the spirit. Be prepared to explain why you have issued the invitation.

Do this spell before bedtime, to receive a visitation in your dreams.

Don’t Sabotage My Success Spell (Workplace Edition)

Prepare a separate mojo for each person who appears to sabotage you.

Write the co-worker’s name on a square of brown paper three times.

Write your own name over each of the co-worker’s names, saying: “I cross you and I cover you.”

Anoint the corners of the paper with essential oils of bergamot, clove bud, and lavender.

Fold up the paper, placing it inside a red flannel drawstring bag, together with a devil’s shoestring root and some cumin seed.

Maintain this discreetly in the workplace, feeding daily with a drop of essential oil of lavender for reinforcement.

Herbal Beauty Glamour Spell

2 ounces of beeswax

1/2 cup coconut oil

1/2 cup olive oil

Glass measuring cup

Pan filled with water

Spoon

10 to 12 drops of lavender essential oil

10 to 12 drops of yarrow essential oil

Mirror

Pretty tin or jar

Combine the beeswax, coconut oil, and olive oil into the glass measuring cup and warm it in the pan full of water. This creates a double boiler like effect.

Once the wax melts, stir everything (the oils and beeswax) until well blended and remove it from the heat.

Add the lavender and yarrow oils, stirring them in slowly. As you do so, look into the mirror and say, I am lovely, I am desirable, I am magical. Beauty is more than skin deep. See me for the magnificence of my inner self.

Before it cools, pour your salve into a pretty tin or jar. After it has firmed up, use it on your skin.

Baths and Cleansing:

Maximum Power Spiritual Cleansing Bath

sea salt

rose and calendula blossoms

lavender oil

rose oil

rosemary oil

sandalwood oil

frankincense oil

myrrh oil

white rose hydrosol

Add copious quantities of sea salt to your bath water.

Add a drop of each essential oil into the water.

Float rose and calendula blossoms in the water, if possible.

Bath for Mercury

Herbs: lavender, white sandalwood, horehound, marjoram, thyme

Oils: lavender, white sandalwood, marjoram, anise

Self-Love Bath Bomb Bag

1 tablespoons of lavender

1 tablespoon of mandrake

1 tablespoon vervain

1 tablespoon vetivert

10-inch square of thin muslin or cotton

White ribbon

Red candle

Place the herbs in the center of the square of the cloth and gather up the corners.

Use the white ribbon to tie it, forming a pouch.

Run a warm bath and hang the pouch over the faucet, allowing the water to run through it, filling the tub with the essence of the herbs.

Light the candle and climb into the tub. Allow yourself to soak in the warm, fragrant water.

Use the herb pouch to wash your body, as you do, gaze into the candle's flame.

Visualize yourself radiating an aura of self-confidence and power. See yourself as the sort of person who attracts attention from those who are worthy.

When the water cools, extinguish the candle and get out of the tub. After you've dried yourself, dispose of the herb pouch by burying it or burning it.

Oils, Potions and Powders

Oil Blend for Patience

1 part rose

1 part lavender

1 part pine

Oil Blend for Peace

1 part violet

1 part lavender

1 part jasmine

1 part sandalwood

Masculine Oil Blend

Base note: 10 drops patchouli

Middle note: 10 drops sandalwood

Top note: 3 drops lavender

For the rest of the recipe, you will need:

1-ounce grated beeswax

Double boiler

1 ounce jojoba oil

2 metal 1-ounce containers

Flat toothpicks

Heat the grated beeswax in the double boiler until it is liquid.

Add the jojoba oil and gently mix the two ingredients together to achieve a homogenous blend.

Pour half the liquid into each container and add 3 drops of your essential oil blend.

Quickly stir the mixture with the toothpicks before the wax begins to set.

Keep one container for anointing yourself and the other as a gift to your consort so that he or she may come to appreciate you on a new level. If you are solitary and without a consort, you can use one for anointing your skin and the other for charging candles and ritual tools.

Love Potion #9

1. Choose nine love herbs. Consider these: Damiana

Ginger

Grains of Paradise

Hibiscus

Lovage

Melissa (lemon balm)

Peppermint

Red clover

Rose petals

(Other options might include adder’s tongue, cardamom pods, catnip, cubeb, lavender, red raspberry leaves or rose hips.)

2. Make a strong infusion of all the herbs, strain, and serve.

Love Powder Drawing Powder

1. Grind the following botanicals to a fine powder:

Basil

Lavender

Rose petals

Yarrow

Optional: ginger blossoms

2. Blend with rice powder.

3. Sprinkle around your home, your bedroom, on your sheets and on you.

Teas and Soothing Pillow:

Bedtime Tea

1 part lavender

1 part catnip

1 part verbena

1 part chamomile

1 cup of boiling water

Mix dry herbs into a small jar

To brew, pour 1 cup of boiling water over 1 teaspoon of the blend you made in the jar.

Steep for 5 - 7 minutes. Strain and enjoy.

Love Tea

1 part rose petals

1 part lavender

1 part jasmine

Pinch of cinnamon (optional)

1 cup of boiling water.

Mix dry herbs into a small jar

To brew, pour 1 cup of boiling water over 1 teaspoon of the blend you made in the jar.

Steep for 5 - 7 minutes. Strain and enjoy.

Dream Pillow (Hecate’s Pillow)

Hecate provides protection at night as well as psychic enhancement, so that you can journey safely during dreams. Appeal to Hecate to block nightmares too.

Dried lavender

Dried mullein

Essential oil of lavender

Optional: tuberose absolute

Blend two parts lavender to one part mullein.

Sprinkle a few drops of the essential oils over the dried botanicals.

Allow this to dry thoroughly and use it to fill a black pillow.

For optimum results, create and inaugurate the pillow during the Dark Moon or on Halloween/Samhain.

Again, sorry for such a long post. Please try to follow the instructions to the best of your abilities or mix and match and experiment. Happy witching. Bye byes~

Sources

[marigold-hills]

Dunes & Waters, part 4

PART 1 • PREVIOUS PART • NEXT PART

“Lovely, lovely things,” Black speaks to a box filled with jewellery: strands of gems on long strings, little dangling ear studs. Pulls out a silver ring. Slips it on his finger.

“Beautiful boy, beautiful ring,” says the man manning the stall. He looks elated, like he’s won a lottery, and it might have less to do with the sale and more with how passer-by’s look at Black. He brings eyes to the table.

It’s a whole production, going outside with Black. Remus is used to stares – the ever-growing collection of scars on his body gets its share of lingering looks - but the way people are looking at Black? If someone said he was a celebrity Remus would believe them.

Black buys the ring, adds a pair of earrings to his mounting purchases. They’re in the Muggle part of Aswan so he’s carrying them all in bags, without shrinking anything. Clothes and jewellery and little pots of makeup and lotions. Remus feels, viscerally, each frivolous acquisition. The ring itself costs what Remus usually spends on food in a week, and Black buys it without pause. Like it’s a normal thing, to spend that kind of money of a piece of metal.

The next vendor pushes Meshbek into Black’s hands. It’s drenched in syrup, coating his fingers. Remus declines when offered but takes the bags from Black so he can eat as they explore further. Immediately thinks you were meant not to indulge him, but it’s that politeness he’s had instilled in him since childhood and it’s one thing to want to say no when Black acts like he’s already said yes, and another to actually do it.

It’s an explosion of colour and smell, the Aswan market. The air itself is fragrant with cumin and fennel, tastes warm like a well-loved kitchen.

Remus looks at all the stacks of spices longingly, wishes he knew what to do with them – or that his cooking proficiency extended beyond beans on toast. Black chooses things seemingly at random but it’s clear he knows what he’s getting. Speaks to the vendor in fluent Arabic. It changes the way his voice sounds, faster than his posh British drawl. Laughs at something that’s said to him, sudden and loud like a barking dog. Moves from stall to stall licking the syrup off his fingers and stopping to look at every small thing.

Remus is busy looking at a display of fruit and doesn’t notice a child running his way. They almost collide but Black grabs his hand to pull him away.

The burn is immediate and terrible. Remus yelps, pulls his hand away as if from a fire. There’s only one thing that can cause that and Remus stuffs his hand in his pocket, hoping Black hadn’t noticed the blisters he can already feel forming.

For a moment, Black looks confused, but his face hardens quickly. “I’m not contagious, Professor.” He says contagious low and slow, and the implication is clear: you can’t catch what I have even if you tried. “No need to get yourself in a pretzel.”

Remus wants to argue. It’s laughable, what Black is alluding to, the very thought that Remus could have an issue with a man holding his hand. But arguing means he’d have to give an explanation and he’s definitely not about to do that. The pain in his hand is making his thoughts hazy and he really doesn’t want to deal with the volatile storm brewing around Black, an almost palpable aura of anger. Propensity for accidental magic, he remembers.

NEXT PART

@tealeavesandtrash

@moon-girl88

@hoje--aqui

@cocoabutterandbooks

@onion-sliced-apples

@prancingpony42

(let me know if you do/don’t want to be tagged!)

[annaandmiah]

WATER REMEDIES♡

CUCUMBER WATER

to make: Leave cucumber slices in water overnight

benefits: hydration, detox, clear skin, flat stomach, helps bloating

GINGER WATER

to make: boil fresh ginger in water for 10-15 mins

Benefits: helps with headaches, reduces bloating, helps wl, reduces cramps, hair growth

CUMIN WATER

to make: Let cumin seeds boil in water for 10 mins

benefits: helps with sleep, clear skin, helps with weight loss

HONEY WATER

to make: add honey to warm water and drink in the morning

benefits: energy, clear skin, helps allergies, flat stomach

ALOE WATER

to make: add aloe vera gel into your blender, with water and blend until smooth

benefits: energy, clears acne, hair growth

MINT WATER

to make: put mint leaves in water overnight

benefits: detox, weight loss, clears acne

ROSE WATER

to make: Put rose petals in boiling water and let simmeer

benefits: glowing skin, healthy hair, shrinks pores

LEMON WATER

to make: squeeze lemon juice into warm water

benefits: detox, helps digestion, flat stomach

[autistichalsin]

My chili recipe

@vividdreamer requested my chili recipe, so here you are! This recipe is vegan by default but if you aren't, you can swap out the broth, etc.

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large sweet potato, peeled and cubed (about 1/2 inch pieces)

Salt and lemon pepper (ideally, regular black pepper if not)

4 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coriander

Your desired amount of hot sauce

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1 28 ounce can diced tomatoes, with their juices

1 15 ounce can black beans, rinsed and drained

115 ounces can kidney beans, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

3 cups vegetable broth (might need more, but this is a good starting point)

1 tablespoon vegan worcestershire sauce

1 teaspoon lemon juice

Directions:

In a large stockpot or dutch oven, on medium heat, warm the olive oil. Add the onion, peppers, and sweet potato. Add a bit of salt and lemon pepper, and cook for about 3-6 minutes, until the onions start to get translucent.

Turn the heat down to medium-low. Add the garlic, chili powder, cumin, coriander, cocoa powder, cinnamon, and a bit more salt and pepper. Add the tomatoes, beans, broth, worcestershire, lemon juice, and your desired amount of hot sauce. Bring to a simmer, then cover, stirring and adjusting heat as needed to keep it at a gentle simmer. Cook until the potatoes are fork-tender and the chili has reached your desired consistency. This can take from half an hour to an hour. If you want it even thicker, add a cup at a time to a food processor or blender, then add it back in until your desired thickness is reached.

Add any garnishes you might want (scallions, cheese, sour cream, etc) and serve. Goes great with cornbread or in a bread bowl!

[najia-cooks]

[ID: A greenish-brown soup with an herb garnish in a bowl surrounded by a halved lemon, green cardamom pods, and bay leaves, followed by a close-up of the same soup. End ID]

شوربة الفريكة / Shorabat al-frika (Green wheat soup)

Frika (فَرِيكَة or فَرِيك; also transliterated "freekeh," "frikeh," or "farik"‎) is durum wheat harvested in the early spring, while the grain is green, unripe, and tender. Durum wheat, or semolina, is a different species of wheat than that which is ground to produce all-purpose flour (common wheat, or bread wheat); it is used to make couscous (كُسْكُس), bulghur (بلغور), and many types of pasta, and is widely consumed in North Africa, the Levant, and the Arabian peninsula. After harvest, unripe durum is sun-dried and then set ablaze in piles to burn off the straw and leave just the heads of wheat, resulting in a nutty, smoky flavor; the heads are then vigorously rubbed, traditionally by hand, to remove the bran. Frika is named after this last process; the word comes from the verb "فَرَكَ" "faraka," "to rub."

A staple in Palestine, shorabat al-frika (with diacritics, Levantine pronunciation: شُورَبَة الفْرِيكَة) is often eaten as an appetizer with the fast-breaking meal during Ramadan. It may contain nothing more than an onion, olive oil, frika, and water, but sometimes contains meat (usually chicken, but also beef or lamb), green chili peppers, and spices including cardamom, black pepper, bay leaves, turmeric, cumin, and seb'a baharat; some people today like to add chickpeas. Shorabat al-frika is often prepared with the chicken broth obtained by boiling chicken to make musakhkhan (مُسَخَّن), and served alongside it. It is a warming, filling, and earthy soup, with a complexity of flavor imparted by the frika itself: a fresh tartness due to the unripe grain, and a roasted aroma due to its harvesting process.

Shorabat al-frika is in keeping with a Palestinian food ethos of using simple, local ingredients to their fullest potential. Frika itself is sometimes thought to symbolize adaptability and resilience, as it was often eaten in times of scarcity when other crops were not yet ready to be harvested. Legend holds that it was discovered in a time of similar necessity: when villagers in the eastern Mediterannean tried to salvage a field of wheat that had been burned by ambushing soldiers, they found that the grain was still edible beneath the blackened chaff, having been saved from the fire by its moisture.

Frika, due to its centuries as a staple in Palestine, has also come to symbolize acceptance, Palestinian history, and connection to the land and community. In the Palestinian diaspora and amongst internally displaced people in Palestine, food is conceived of as a form of connection to homeland across distance; continuing to make Palestinian food, and remembering or using baladi ("native," "from my country") varieties of grains, produce, and herbs, is a link to the land and an expression of the hope to return.

By the same token, though, frika has come to represent Palestinian displacement and "cultural obliteration," per Rana Abdulla. One of the ways in which Israel rhetorically justifies its existence is by claiming sole ownership of an old, organically arising culture rooted in the land: the easiest way to do this is, of course, to rebrand what was already there. Food connects and combines language (in terminology and pronunciation), culture, history, climate, and land into one web of discourses, and is therefore a prime site for colonial myth-making and ideological nation-building. Thus a construction such as "Israeli freekeh" is, in fact, an intensely political one.

Nevertheless, frika continues its life as a symbol of connection, community, and resistance during adversity in Palestine. Nasser Abufarha, of the Palestine Fair Trade Association, noted in 2015 that more and more Palestinians across the West Bank were harvesting some of their wheat early to make frika, rather than relying on cheaper, imported rice. As of October 23 2023, and in defiance of an Israeli air raid which destroyed their kitchen in 2014, Jamil Abu Assi and his cousins were using frika, alongside lentils and rice, as staples in distributing food to thousands of refugees per day in Bani Suhaila, near Khan Younis. Others in the community donated ingredients or volunteered to distribute meals.

Support Palestinian resistance by contributing to Palestine Action's bail fund or to Palestine Legal's defence fund, or by attending court or making a sign to support the Elbit Eight.

Ingredients:

1 cup (170g) frika baladia (فريكة بلدية), Levantine frika

4 cups water, or vegetarian chicken stock from concentrate

1 large yellow onion, chopped

1/4 cup extra virgin olive oil

1 green chili pepper (فلفل أخضر حار), sliced (optional)

1/2 tsp ground black pepper (فلفل اسود)

5 cardamom pods (حب هال)

2 Mediterannean bay leaves (ورق غار)

250g chicken (or beef) substitute, torn or cubed (optional)

Salt, to taste

Parsley, to garnish

Halved lemon, to serve (optional)

I have kept the spices relatively simple, as most cooks do, to highlight the earthy end of the taste spectrum and to allow the flavor of the frika itself to come forward. Most people add at least cardamom and black pepper; many add bay leaves to this duo; turmeric is the next most common addition I have come across. I have seen a few people add cumin, coriander, or allspice.

Frika can be found in the grains section of your local halal grocery store (labelled "فريكة", “فريك" "freekeh" or "frikeh"). Look for something that specifies “roasted.”

You may also be able to find frika at a speciality or health foods grocery store, but it might not have been fire-roasted as it is in the Levant. If your frika doesn't smell toasty, try roasting it in a dry pan on medium-heat for a few minutes until fragrant.

Frika may be found whole, cracked, or fine (نَاعِمَة‎ / na'ima). You may use any kind for this soup; most people use cracked or fine frika, because of its shorter cooking time. You can pulse whole frika a few times in a food processor or spice mill, until coarsely ground, if you prefer a fine texture but can't find fine frika.

Instructions:

1. Heat olive oil in a large pot on medium. Add onion, a pinch of salt, cardamom pods, and bay leaves and fry, stirring occasionally, until the onion is golden brown.

2. Add the chili pepper and cook briefly until softened.

3. Add frika and black pepper and roast, stirring occasionally, for a few minutes until fragrant.

4. Add the water or stock and stir to combine. Bring to a fast simmer and cook, covered, about 50 minutes for whole frika and 20 minutes for ground, until fully cooked. Add additional water as necessary. The frika will still be chewy at the end of the cooking time.

5. Fry meat substitute of your choice in olive oil with salt, black pepper, and a optionally a pinch of Palestinian seven-spice, until browned. Add to soup and stir to combine. Taste the soup and add salt and more black pepper, if necessary.

6. Garnish with whole or chopped parsley and serve warm.

The meat is usually added to this soup just after the onions, and simmered along with the frika. You can do it this way if you like, but I have never found simmering to do the texture of meat substitutes any favors.

[kaijuno]

Street Corn Chicken Rice Bowl

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

For the Street Corn:

2 cups corn kernels (fresh, frozen, or canned)

1 tablespoon mayonnaise

1 tablespoon sour cream

1 teaspoon lime juice

1/2 teaspoon chili powder

1/4 teaspoon smoked paprika (optional)

1/4 cup cotija cheese or feta, crumbled

Fresh cilantro, chopped

For the Rice:

2 cups cooked white or brown rice

1 tablespoon lime juice

1/4 cup fresh cilantro, chopped

For Toppings (optional):

Sliced avocado or guacamole

Diced tomatoes

Sliced jalapeños

Extra crumbled cotija cheese

Lime wedges

Directions:

Marinate the Chicken:

In a small bowl, mix the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken in a resealable bag or shallow dish and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Cook the Chicken:

Preheat a grill or grill pan over medium-high heat.

Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C).

Let the chicken rest, then slice into thin strips.

Prepare the Street Corn:

If using fresh corn, grill the cobs until charred, then cut off the kernels. For frozen or canned corn, heat in a skillet.

In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and cotija cheese. Stir in the warm corn and cilantro until fully coated.

Prepare the Rice:

In a bowl, toss the cooked rice with lime juice and cilantro.

Assemble the Bowls:

Divide the cilantro-lime rice into bowls. Top with sliced chicken and a portion of the street corn.

Add optional toppings like avocado, tomatoes, jalapeños, extra cheese, and lime wedges.

Serve:

Serve warm with extra lime wedges for a fresh squeeze of citrus. Enjoy!

This vibrant and zesty dish is perfect for a fresh, satisfying meal!

[forkfulofflavor]

Quick & Easy Blackened Shrimp Ingredients: For the Remoulade Sauce (Optional): 1/2 cup mayonnaise 2 tablespoons whole grain mustard (preferably Creole mustard) 1 teaspoon sweet paprika 1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere's, etc.) 2 teaspoons capers (roughly chopped) 1 teaspoon horseradish 1/2 teaspoon pickle juice (dill or sweet) 1/2 teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.) 1 clove garlic (minced or smashed) For the Blackened Shrimp: 2 teaspoons paprika 1/4 teaspoon salt 1/8- 1/4 teaspoon cayenne pepper (adjust for heat preference) 1/2 teaspoon cumin 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1 pound raw shrimp (26 to 30 count, peeled and deveined) 1-2 tablespoons olive oïl Directions: For the Remoulade Sauce (Optional): In a medium bowl, whisk together the mayonnaise, whole grain mustard, sweet paprika, Cajun or Creole seasoning, capers, horseradish, pickle juice, hot sauce, and garlic until fully combined. Serve immediately with the blackened shrimp or refrigerate for at least one hour to let the flavors meld (preferred). For the Blackened Shrimp: In a small bowl, mix the paprika, salt, cayenne pepper, cumin, thyme, black pepper, and onion powder until the spices are well-blended. Place the shrimp in a medium bowl and toss them with the spice blend until evenly coated. Set aside. Heat a large skillet over medium-high heat. Once hot, add the olive oil and swirl it around to coat the pan. Add the seasoned shrimp to the skillet in a single layer and cook for 1 minute without disturbing. Flip the shrimp and cook for an additional 1 minute, or until the shrimp are opaque and curled into a J shape. Be careful not to overcook. Remove from heat and transfer the shrimp to a serving dish. Serve warm with the remoulade sauce (if using) and your favorite sides. Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes Kcal: 180 kcal | Servings: 4 servings This Quick & Easy Blackened Shrimp is a perfect way to bring big, bold flavors to your weeknight dinners. The shrimp are coated in a smoky, spicy blend of paprika, cayenne, and herbs, then quickly seared to perfection. Each bite delivers a satisfying punch of heat, balanced by the creamy, tangy remoulade sauce. It’s a simple yet impressive dish that can be on the table in just 15 minutes! Whether you’re looking for a fast weeknight meal or something special for a gathering, this blackened shrimp dish is sure to be a hit. Pair it with rice, vegetables, or even serve it on a salad for a light, delicious meal packed with flavor.