#Indian cuisine

[stellarphileistic]

I drew Saffron Masala again

[daily-deliciousness]

Butter chicken

[morethansalad]

Vegan Punjabi Kadhi (Yogurt Gravy with Fritters)

[aahanna]

The evolution of Indian cuisine through the ages. Each dish tells a story of its time."

[petermorwood]

World Pulses Day dhal on Mind Palate...

It's Good!

[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

[wikipediapictures]

Kofta

“Vegetarian Koftas with boiled rice from India.” - via Wikimedia Commons

[scr4n]

Chicken kolhapuri with rice 🇮🇳

[culinary-vagabond]

Recipe off the List: Saag Tofu from Vegan for Everybody

Partner: what's for dinner?

Me: Saag Tofu.

Partner: ... why not use the paneer in the fridge?

Me: because it's from a vegan cookbook?

Partner: oh. Right.

Me: you did say you wanted to try this one

Partner: yeah. I did.

It didn't go better than that once the saag was on the table. Call us spoiled, but we could buy take out from a mid-tier Indian restaurant in our area that's better than this. If we were new to trying Indian food, it'd be a perfectly fine recipe. A three out of five if you will. But we're not. We've had really good food from this area of the world by people who grew up eating and cooking it who know what they're doing. Heck, we've made a better exemplar out of a cookbook we thought was underspicing every recipe.

I'm sorry, ATK, but five spices is not enough to get the depth of flavor we want out of Saag, tofu or paneer. The tofu is a perfectly fine substitution for paneer to veganize this, but what was up with leaving some of the spinach as pieces instead of turning everything into a paste?

Honestly, if we need to feed a vegan in our house and want Saag, we're probably going to grab the vegetarian version we already have and do the substitutions on the fly.

Recipe: Ditch

[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

[morethansalad]

Vegan Mango Lassi

[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.

[petermorwood]

@dduane found this on Out Of Ambit, and wants me to make it again as an entry for The Mind Palate.

Also to get better photos, because the one accompanying the original post is...

Unimpressive.

"Savoury mud" is what I called it then, and have no reason to change that opinion - but regardless of how unprepossessing it looks, It Tastes Just Great.

I'm thinking that some red and green pepper pieces would add a bit of colour, and wouldn't hurt the flavour. Maybe kidney beans, too...

That vaguely yellowish thing in the middle is a large chunk of butter, with which DD will happily garnish rice, kasha, colcannon, champ, porridge (with brown sugar) and of course a nice big baked potato.

*****

I've amended the recipe slightly, reducing the oil and salt by half and adding metric measurements - which are approximate, everything about this is approximate. It was literally something I just threw together without, as it says, referring to a cookbook or buying in anything special.

That said, I do recommend using ghee for Indian cooking if you can get any. It's very easy to make at home, similar to clarifying butter except for taking longer since it involves cooking (browning) the separated-out milk protein on the bottom of the pot to add flavour. There's plenty of ghee-making advice on-line.

OK, here's that recipe...

*****

Improvised store-cupboard dhal (dal, daal etc.) for when you can’t be bothered with a cookbook then going to the shop for more elaborate ingredients.

Ingredients:

½ cup / 125 ml vegetable oil OR 125g ghee (better flavour)

2 large onions, chopped fine

4-6 cloves garlic, chopped fine

1 tbsp. each of ground cumin, ground coriander

½ tbsp. each of ground turmeric, ground chilli, ground black pepper

½ tbsp. each of mild curry powder & hot curry powder (optional)

½ tsp. salt

2 cups / 500 g red lentils

½ cup / 125 g green lentils

½ cup / 125 g brown lentils

Boiling water

1 tbsp. lemon juice

Method:

Heat the oil, fry the onions & garlic until soft and glossy.

Add all the spices and fry for a few minutes.

Add all the lentils and stir everything together*.

Add enough boiling water to cover by ½ an inch.

Stir everything together, reduce heat, cover and simmer for about ½ an hour. Check occasionally, adding more water if required, a bit at a time then stir. (Don’t overdo the water. Preferred texture is like stew, not soup.)

Add lemon juice, stir, and serve with rice and / or breads like chapatti, roti or naan.

My recipe for naan is here.

This dhal makes a good side with shop-bought tandoori chicken.

*Alternately add lightly fried chicken or lamb cubes and 2 x cans of chopped tomatoes along with the lentils, reducing the amount of water accordingly. Simmer for ¾ hour, serve when meat is cooked, and call it a dhansak.

(It isn’t really. But it's delicious.)

[bharatiyafoodie]

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