#Indian cuisine

[stellarphileistic]

I drew Saffron Masala again

[daily-deliciousness]

Butter chicken

[petermorwood]

@dduane watched thiis with me, then announced "You can make those any time you like".

That sounds like A Hint. :->

She was talking more about the Aloo Tikki than the chutneys, since one has dates and tamarind (fruit sugars) and the other has chickpeas (pulses), both of which are on her IBS "Be Very Very Careful" list, even more so after last week's incident.

Spicy crunchy potato fritters, on the other hand, get a green light all the way.

*****

An added bonus to these videos is Bumbi's pleasant voice, which reminds me of Hari Sarpal Singh's mum from my schooldays in the early 1970s, when I first discovered I had a taste for Indian food, and Mrs S gave me some tuition about how to do it right. (I posted about that a few years ago, here.)

Back then there was, IIRC, only one Indian restaurant in the whole of Northern Ireland, proper ingredients including the most basic spices were very hard to find, and where Mrs S got hers, I never thought to ask - by post from relatives in England, probably, or perhaps even further afield.

Vencat (later Sharwoods) curry powder was available at Sawer's delicatessen counter in Belfast, near my Dad's office, but "making" my own home-made curry in NI usually meant nothing more elaborate than reconstituting a pack of dehydrated Vesta in boiling water.

They did other things besides curry, and the Vesta range may have been my "cooking with foreign foods" equivalent of learning to ride a motorbike, starting out like this...

...and finishing like this.

I've never ridden a big motorbike in my life, but I can certainly cook a lot better than when I started. I've got my own masala grinder and everything...

:->

[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

[morethansalad]

Vegan Butter Chicken Bao

[wikipediapictures]

Gulab jamun

[phufffing]

[dinosaurwithablog]

In a never-ending effort to broaden my horizons and try to cook all cuisines, I have made chicken shawarma with a delightful yogurt sauce. 😋 I have never had it, but my roommate loves it so I made it. He said it's perfect. I say it's delicious. Chicken shawarma gives me a warma feeling inside 😉😋 I'm happy that I made it so I can experience something new..I really, really like it. It's easy to make, and it's fun to make. I love cooking because cooking is love. Maybe we should get all the world leaders at a dinner table or, better yet, a picnic table, which is more relaxing and less formal, and feed them the cuisines of their respective countries. I think that might help bring them closer together ❤️ they could find some commonalities and joy in the food and celebrate the differences. Just a thought. 😊😍😋

[smackdownhotel]

Tonight’s Special

Curry 🍛 chicken 🍗 rice 🍚 pilaf

[whatthehellami]

Indian food is so well balanced in the sense that even the vegetarian food is finger-licking good. Palak panner - fan favorite; aloo-gobi ki sabzi- slaps; matar paneer- ufff lajawab; daal- just 🤌

There is literally so much more. Of course the non vegetarian dishes are to die for too but vegetarians in India are blessed, all thanks to our ancestors.

[bharatiyafoodie]

Butter masala dosa alongwith sambar and chutney for breakfast...

[scrumpyfan43]

Made spinach dal, a recipe I used to love but haven't made for over a decade.

[vipassana]

Food in my camera roll

[bauliya]

I read this article once by Christina Thomas dhanraj, about Indian food. They were well fed as kids but they couldn't for shame tell people about all the good food they were eating. Because they were Dalits ( funeral cryers if i am not wrong) and through generations, different kinds of cuisine was part of their culture, where the focus was making nutritious dishes out of animal organs. Blood pudding is a thing in India as well. I didn't know that before reading this article. So for her then to see 5 star Indian restaurants now having savarna chefs, who are trained in foreign schools, to cook the same thing her mother tried to hide from her neighbours...it boils her blood.

I can’t find this article, maybe it was a twitter thread. Anyway this is a thing for me as well, because while we’re also UC, I’m pahari and we’ve always been culturally meat eaters and eating bone marrow was always a thing in my family but I couldn’t tell anyone because even my meat eating UC friends would cheee chee. but now u can buy osso bucco at high end restaurants lol.

[controlledescent]

When you think about it, Indian and NYC food cultures are a lot alike. They both take a pretty flat bread, fold it in half. Maybe shove some other stuff in there. Just...Not The Same elsewhere?

[morethansalad]

Tofu Palak Paneer (Vegan)