#Okra with onion curry recipes

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[tmorriscode]

I have so many thoughts about pog soup.

cooking is a great way to experience culture and history of a place.

When I make gumbo, I think of the intersecting cultures that led to okra, dried sassafras leaves and roux all sharing a pot.

So when I see mention of food in something I’m reading or watching, I pay attention.

Bo shares a food she calls pog soup with Din Djarin. She also references the food’s cultural importance.

“You've never eaten pog soup?"
"No."
"Can you appreciate the irony? Any Mandalorian worth their armor was raised on this since they were his (Grogu’s) size.”

This is a nice bit of world building. We’ve seen in the show that the Mandalorians are a race that take their culture seriously. But they’re also a diaspora. One that has spent time in hiding after being persecuted by the imperial government.

In our real life diasporas, one of the things we try to hold onto are recipes. Items can be lost, but recipes can be recreated from memory and handed down. Consuming them puts us in mind of people and places we no longer have access to.

The Children Of The Watch have managed to hold on to what is culturally most important (their forge, their creed).

But along the way, they lost simpler pleasures, like comfort foods.

What is it about pog soup that makes it a cultural touchstone? It’s not listed in any Star Wars cookbook I own. The Galaxy’s Edge cookbook lists two Mandalorian foods - a spicy chicken stew and a sticky and spiced fruit and nut cake.

In the cookbook, the fictional author speculated that Mandalorian food is spicy because the warrior culture looked at it as a test of their bravery to eat.

There are supposedly four essentials of Mandalorian cooking, but the only one mentioned in canon is that the food must be portable.

It makes sense that the Mandalorian comfort food is soup. You can put it in a mug and drink it on the go. Especially if you are running to your next battle. And it’s probably spicy.

The Star Wars website helpfully provides a recipe that includes bell peppers, onions, assorted flavorful spices, a little heat from curry powder and sweetness from coconut milk.

It honestly looks delicious. Sweet, with complex notes from the spice blend. But not too hot for a child’s palette. The coconut milk would help cut down on the spice burn, and the natural sugar in the peppers and coconut milk would appeal to kids too.

I wonder about what we could infer about Mandalorian culture based on particular spices? Are they native to Mandalore? If they were one more thing lost in the purge (except in places like Bo Katan’s palace gardens ) that might explain why Din hadn’t heard of pog soup. Also, a covert on the run and hiding their numbers in sewers wouldn’t have access to spices. Not to grow and not to buy in quantity.

In a situation like that, they might hold all the tighter to their creed because that’s all they have of Mandalore.

Otoh, it also highlights the way the two characters are diametric opposites. For Din Djarin, adhering to the creed is what makes him Mandalorian. He tells Bo-Katan “If we don’t have the creed, what are we?”

Bo-Katan otoh, grew up with a pre-purge Mandalore. She had pog soup and the gardens in the domes. She took her creed at thirteen while standing in the living waters. Her followers left her in the same way that Din’s covert cast him out. But she doesn’t have to question if she’s Mandalorian. She has these experiences to shape her identity. Her self-doubt revolves around her leadership ability.

Bo-Katan sharing an experience over food with Din Djarin shows how the two characters who represent different types of Mandalorian are learning to see each other. It’s the first step in their quest.

That’s quite a lot of meaning to pack into a simple cup of soup.

I know that the episode that references pog soup has been out a little while, and I’m probably behind in posting my thoughts, but I just had to let this digest a bit.

. . . I’ll just see myself out.

[frogiwi]

fixing ur ask drought hi top 5 uhh vegetables

U KNOW THIS IS A TERRIBLE THING TO ASK ME I AM SO BAD AT VEGETABLES. I'M GETTING AN F IN VEGETARIANISM

ok all of these will be under the caveat of. being cooked indian style. i am too unused to vegetables cooked other ways and am generally greatly bothered by their textures. when i eat veggie noodle it is actually just noodle. and egg.

i'm also gonna link random recipes that i have not tried and cannot vouch for the qualities of but just to give an idea of how i eat them

okra (bhindi masala - we don't make this with any of the additional stuff like onions/tomatoes, it's just the okra and spices stir fried)

um. are beans vegetables? if so, garbanzo beans (chana masala)

POTATO (aloo curry) (drier version: jeera aloo)

oh. onions are vegetables. i love onions! no recipe needed, put onions in everything (red > spring > yellow)

i'm cheating again (or not, google says beans and lentils are vegetables) and saying yellow lentils (moong dal fry)

[tabeojacafe]

Video on how to make Marine Carine's Invincible Battleship Curry.

Recipe under the cut:

Ingredients (for 1 dish) 1 chicken thigh (250g) 1 onion (200g) 1/3 celery (40g) 1/2 carrot (70g) 1/2 tablespoon curry powder 500ml water 3 pieces of curry roux 3 drops of Expotion Pepper Ripper (If you do not have the Expotion, you will not be able to summon the Tabegami, but it can be made without the Expotion.) 400g rice

Toppings 6 sausages Yellow bell peppers as desired Appropriate amount of red bell pepper 1/4 eggplant 1 1cm slice of pumpkin 2 slices of zucchini 2 or 3 small clusters of boiled broccoli 2 baby corn cobs 1 boiled okra 1 boiled carrot slice (cut out with ★ mold) 1 small tomato Salt and pepper (except for children who do not like spicy food) A dash each of mayonnaise and vegetable oil

Directions

① Cut onion and celery into thin slices, breaking up the fibers. Grate the carrots.

② Cut chicken thighs into bite-sized pieces and season with salt and pepper (omit if children do not like it).

③ Heat 1 1/2 tablespoons vegetable oil in a pan and add ingredients from ①. Cover with a lid, reduce heat to medium-low, and steam fry, stirring occasionally. (about 20 minutes).

④ Add 1 tablespoon of vegetable oil and stir-fry ingredients from ②. When the color of the meat changes, add curry powder and stir-fry.

⑤ Add water, cover and simmer over medium heat for 10 to 15 minutes. Add the curry roux and simmer for 5 or 6 minutes, stirring constantly.

Topping

① Heat a little vegetable oil in a frying pan and fry sausage.

② Add a little more vegetable oil to the pan and ingredients from ① after removing the sausage, add bell peppers, eggplant, pumpkin, zucchini and baby corn, and deep fry them to a nice color.

Arrange the rice on a serving dish

① Wrap the warm rice in plastic wrap, shape it into a ball and place it on a plate.

② Serve the curry on top of the rice. Serve the curry, garnish with vegetables and sausage toppings, carrots cut out in star shape on the rice, mayonnaise squeezed on top, and mini tomatoes on the top!

The final dish is "Invincible Battleship Curry" with MAX ingredients and MAX amount of work! This dish is not only visually pleasing, but is also very tasty if made according to the recipe, so please give it a try! You may also arrange the ingredients you stick in it as you like!

[bestsupermarketinadelaide]

Best Indian Supermarket in Adelaide: A Comprehensive Guide for Food Lovers

Adelaide is known for its rich cultural diversity, and nowhere is this more evident than in its grocery stores. If you're a fan of Indian cuisine or looking to try something new, the Indian grocery stores in Adelaide offer a wide array of products that will transport you to the vibrant markets of India. Whether you're searching for fragrant spices, ready-to-eat snacks, or traditional sweets, these stores cater to all your needs. In this article, we'll explore what makes these supermarkets special and why they are the top choice for Indian food lovers.

The Rich Selection of Indian Spices and Ingredients

When it comes to preparing Indian food, the use of fresh and aromatic spices is essential. Asian Food Adelaide excel in providing a vast selection of spices that are integral to Indian cooking. Whether you're making a flavorful curry, a spicy biryani, or a simple dal, you'll find everything you need under one roof. Staples such as cumin, coriander, turmeric, garam masala, and cardamom are available in both ground and whole forms, ensuring you can create the perfect balance of flavors in your dishes.

Beyond spices, these stores also offer other essential ingredients such as lentils, rice, and specialty flours like gram flour and rice flour. These items are not only crucial for traditional Indian recipes but also versatile enough to be incorporated into modern, fusion-style dishes. Whether you're an experienced chef or a novice, Indian grocery stores in Adelaide have all the tools you need to create authentic Indian meals at home.

A World of Traditional Indian Sweets and Snacks

No Indian meal is complete without indulging in traditional sweets and snacks. Indian cuisine is famous for its variety of sweets, from the syrupy goodness of gulab jamun to the delicate, milk-based barfi. Indian grocery stores in Adelaide offer a wide range of freshly made Indian sweets, perfect for celebrating festivals or satisfying your cravings. Additionally, these stores often stock pre-packaged sweets, allowing you to enjoy them on the go or share them with friends and family.

For snack lovers, Indian grocery stores provide an assortment of savory treats such as samosas, pakoras, and namkeens. These crispy, spicy snacks are perfect accompaniments to tea or coffee and offer a delightful taste of India. The stores also carry popular packaged snacks like sev, murukku, and bhujia, ensuring that you never run out of options for your snack cravings.

The Importance of Fresh Vegetables and Ingredients

In Indian cuisine, fresh produce plays a crucial role in creating flavorful dishes. Many Indian supermarkets in Adelaide prioritize stocking fresh vegetables such as okra, eggplant, and bitter gourd, as well as staple items like onions, tomatoes, and potatoes. Leafy greens like spinach and fenugreek are also commonly available, essential for preparing dishes such as saag and methi aloo.

For those who are health-conscious, some Indian grocery stores even offer organic options for their produce, ensuring that you get the highest quality ingredients for your meals. Shopping for fresh ingredients at these stores not only enhances the flavor of your dishes but also ensures that you're using the best possible products.

Specialty Items and Organic Options in Indian Grocery Stores

Indian grocery stores are known for carrying unique and hard-to-find products. Whether you're looking for specialty items like rose water, tamarind paste, or paneer (Indian cottage cheese), these stores offer a comprehensive selection. These specialty products are often necessary for creating specific Indian dishes and add an authentic touch to your meals.

In addition to traditional products, many Indian grocery stores in Adelaide are now offering organic options for health-conscious shoppers. Organic lentils, grains, and spices are available, allowing you to enjoy the vibrant flavors of Indian cuisine while making healthier food choices. This shift towards organic products reflects the growing demand for sustainable and health-conscious options within the grocery industry. Pickle lovers rejoice! Find the best variety of Bhujia and tangy pickles at unbeatable prices only at Ethnic Indian Grocer in Adelaide.

The Best Indian Supermarket in Adelaide: A One-Stop Shop for All Your Needs

When it comes to finding the best supermarket in Adelaide, several stores stand out for their wide range of products, quality, and customer service. These supermarkets cater not only to those familiar with Indian cooking but also to individuals looking to explore Indian cuisine for the first time. They provide a welcoming environment with knowledgeable staff who can guide you through their vast selection of products, helping you find exactly what you need.

These stores are more than just places to buy groceries; they are cultural hubs that connect you to the vibrant traditions of India. Whether you're preparing a simple weeknight dinner or hosting a festive celebration, the Buy Grocery Adelaide offer everything you need to make your meals memorable.

Why Shop at an Indian Grocery Store in Adelaide?

Shopping at an Indian grocery store in Adelaide is more than just a trip to the supermarket—it's an opportunity to explore a rich culinary heritage. From the wide variety of spices and ingredients to the freshly made Indian sweets and snacks, these stores offer everything needed to create authentic Indian dishes. They cater to home cooks, food lovers, and health-conscious shoppers alike, offering both traditional and organic products.

The Indian grocery stores in Adelaide not only provide access to high-quality, authentic ingredients but also foster a sense of community. For anyone passionate about Indian cooking, these stores are essential for finding the best products and discovering new flavors. Whether you're a seasoned cook or just beginning your journey into Indian cuisine, these stores are the perfect place to start.

[nancylfitness]

The Well-Stocked Kitchen

Forage in the pantry

Chow, nosh, eats, edible fare – be prepared in the case of:

unexpected guests

cannot go grocery shopping due to inclement weather

not in the mood to go ‘out-to-dinner’.

With a well-stocked kitchen and essential ingredients in the pantry, it is possible to quickly prepare delicious, nutritious cuisine in a moment’s notice.

Listed below are some ‘must have’ items that can be combined in various ways to create a satisfying and nutritious meal without having to make a trip to the store.

Pantry Basics

Basic Herbs & Spices & Seasonings

Basil

Cinnamon, ground

Garlic powder

Onion Powder

Oregano

Paprika

Parsley, dried

Pepper

Red Pepper, crushed

Rosemary

Salt

Tarragon

Thyme

Beyond Basic Herbs & Spices & Seasonings (for some added pizzazz)

Allspice

Bay Leaves

Cloves

Coriander, ground

Cumin, ground

Curry Powder

Cream of tartar

Dill

Five-spice powder

Ginger, ground

Sage

Sesame seeds

Nutmeg

Basic Dry Goods

Baking soda

Baking powder

Beans, dried: black, cannellini / navy, kidney, garbanzo, lentil

Bread, baguette & sandwich bread

Breadcrumbs

Cereal, non-sweetened breakfast

Cocoa powder, unsweetened

Cornmeal

Cornstarch

Flour, all purpose

Grains: barley, millet, bulgur, quinoa, couscous

Pasta: standard, whole grain, rice noodles, egg noodles

Nuts / Seeds: almonds, peanuts, sunflower, mixed seeds, mixed nuts

Rice: long-grain white, brown

Rolled Oats

Tortillas, whole wheat / corn

Yeast, dried

Basic Canned Goods

Broth, low sodium chicken & beef.

Beans: cannellini, navy, chickpeas, black beans

Evaporated milk

Mushrooms

Tomatoes

Tomato paste

Tuna, Salmon

Artichokes

Ham

Vegetables: Corn, Green beans

Sweeteners

Honey

Sugar, white & brown

Syrup, maple

Drinks

Club soda

Coffee

Tea

Water

V-8

Snacks

Crackers, assorted

Popcorn, kernels (for popping)

Dried fruit: raisins, apricots, cherries

Refrigerator

Butter, unsalted

Cheese: sharp cheddar, feta, parmesan, mozzarella

Eggs, large

Milk:  dairy, coconut, almond

Yogurt, plain  Greek

Produce

Avocados

Carrots

Celery

Bell peppers

Broccoli / Cauliflower

Eggplant

Leafy greens & Spinach

Lemons

Limes

Garlic

Onions, red & yellow

Parsley / Cilantro

Potatoes: sweet / yams, white / new

Scallions

Tomatoes

Zucchini

Freezer

Ground meat: beef, turkey / chicken

Chicken breasts, boneless & skinless

Vegetables: peas, chopped spinach, okra

Fish & Shellfish

Bacon, lean or Canadian Bacon

Frozen fruit: strawberries, blueberries, etc.

Gingerroot (cut in pieces, stored in plastic baggie)

Ice cream, vanilla

Pork, ground or boneless

Sausage, Italian or Turkey

Jars / Bottled Items

Clam juice

Condiments: ketchup, mayonnaise,  mustard

Jelly, jam / preserves

Non-stick spray

Oils:  olive (extra virgin), canola, sesame

Olives: green, black, calamata

Parmesan, grated

Peanut butter or other nut butter variety

Salsa

Soy / Teriyaki sauce

Tabasco hot sauce

Vanilla extract

Vinegar: distilled white, balsamic, rice wine

Wines: Marsala, Madeira, and Sherry

Worcestershire sauce

More Jars / Bottled Items

Applesauce

Capers

Hoisin Sauce

Pesto

Pumpkin Purée

Salad dressing

Look for our next cookbook.  It will feature a collection of recipes that use only the above list of pantry basics.

[ascodepatriarcado]

Recipe for Super Easy Oven-Roasted Okra Indian-inspired spices pair with frozen okra for a quick, super easy, roasted side dish that's great for busy weeknights. 1/4 teaspoon paprika, 2 tablespoons canola oil, 1/2 teaspoon ground ginger, 1 medium onion chopped, cooking spray, 1/2 teaspoon garlic powder, 1/2 teaspoon ground turmeric, salt to taste, 1/2 teaspoon onion powder, 1/2 teaspoon dried cilantro, 1/2 teaspoon curry powder, 12 ounces frozen chopped okra

[jeriflory]

Bhindi Masala Gravy

Basically, a sauce based Indian spice curry prepared with a mixture of okra, tomatoes, onions and relish. It is known for its mix of flavors and the mixture of flavors that are put inside Bhatta Bhindi. it is an ideal premium curry recipe and can be presented with both rice and roti including a variety of parathas and naans.

Bhindi or Bhindi is a flexible vegetable and is used in various Indian cuisines. Despite the fact that it is highly valued in Indian cuisine, it can be very challenging to prepare as it tends to be sticky when cooked. remembering all this, i am posting a rich and smooth sauce recipe known as Bhindi Masala Gravy Recipe  masala curry.

In particular, many people complain about the sticky plastic that comes off when cooking this sauce. I understand that okra can be difficult to deal with, so I thought I'd share this post again with additional tips and ideas. The main tip is to keep bhindi dry. Mostly we wash vegetables before using them. Actually, we have to wash bhindi as well but wipe and dry it thoroughly before cutting and stuffing. Another trick is to fry it before adding it to the sauce base. This step helps in extracting all the moisture from bhindi. In addition, it also removes the direct contact of fresh bhindi with the moisture from the sauce base. I would strongly recommend not to skip this step for a perfect masala sauce base.

furthermore, some additional tips, ideas and variations to Bhindi Masala Gravy Recipe. Right from the start, for a perfect crispy bhindi, you have to use soft and fresh bhindi for this recipe. The most effective way to really see the non-abrasiveness of a bhindi at the time of purchase is to break its tip. Assuming it breaks effectively, it's new and fragile. also, as a variation to this recipe, i have added chopped tomatoes and onions in addition to bhindi. Adding these makes it more adaptable and attractive, though not fundamental. So you can skip it if you don't want to. lastly, i have added curd to the onion and tomato base. all things considered, i would go for curd anyway but you can substitute it with cooking cream or full cream milk.

Ingredients for Bhindi Masala Gravy Recipe:-

For frying bhindi-

200 g okra

¼ tsp turmeric

½ tsp chili powder

½ tsp garam masala

2 tsp oil

For curry-

2 tbsp oil

1 tsp kasoori methi

1 tsp cumin

1 onion (finely chopped)

8 cloves garlic

1 tsp ginger paste

½ tsp turmeric

1 tsp chili powder

1 tsp coriander powder

½ tsp cumin powder

1½ cups tomato puree

¼ cup curd

1 cup water

1 tsp salt

½ onion cut into petals

1 tomato

¼ tsp garam masala

2 tbsp coriander finely chopped

Method to make Bhindi Masala Gravy Recipe:-

Lady finger fried-

To begin making the Bhindi Masala Gravy Recipe, first we have to wash the bhindi properly.

Now the bhindi has to be cleaned and dried with a clean cotton cloth.

Now cut the bhindi into 2-3 pieces and make a cut from the middle.

Now add turmeric powder, chili powder and garam masala powder to the bhindi.

Now mix the bhindi well with the spices and keep it for 30 minutes.

Now take a non stick pan and heat it. Pour oil into the pan.

Now the oil has to be heated and after heating the oil, put the spiced bhindi in it.

Now the bhindi has to be cooked on low heat till cooked. Meanwhile, you have to prepare the gravy as well.

Make gravy-

To make gravy, we have to take a big pan and put oil in the pan.

When the oil becomes hot, put cumin seeds in the oil and let it crackle.

Now put onion, garlic and ginger paste in the pan and fry the onion till it turns golden brown.

Now reduce the flame and add turmeric powder, chilli powder, coriander powder and cumin powder. Roast all the spices on a low flame till the aroma comes.

After this, add 11/2 cup tomato puree to the spices and fry well.

Now the puree has to be fried well till the oil separates from the puree.

After this curd has to be beaten and put in the spices and cook while stirring till the oil separates.

Now add fried bhindi, onion petals and chopped tomatoes to it and mix while stirring.

Now we have to put 1 cup of water and salt in the pan and cook for 5 minutes.

After 5 minutes add kasoori methi and garam masala to the curry and cook for 5 minutes.

In the end, you have to see whether the curry is ready or not. Now add green coriander to the curry and turn off the flame.

Now our bhindi masala gravy recipe is ready, we can eat it with bread or naan.

For more information visit the link: https://cookingkhajana.in/bhindi-masala-gravy-recipe/

[cooking-thru-shortstack]

Short Stack Editions, vol. 4 - Buttermilk

Here is the complete list of recipes by Angie Mosier, along with my ratings.

Buttermilk Biscuits ----------------------------------------n/a

Tomato Pie -------------------------------------------------n/a

Buttermilk Pie with Cornmeal Crust ---------------------4 Stars

Skillet Cornbread -----------------------------------------2 Stars

Classic Cornbread Dressing, with Variations ---------- 2 Stars

Banana Cake with Buttermilk Buttercream Frosting -- 4 Stars

Buttermilk Buttercream Frosting ----------------------- 5 Stars

Cornmeal-Buttermilk Waffles----------------------------5 Stars

Peach Cobbler ------------------------------------------- 5 Stars

Lemony Buttermilk Ice Cream ------------------------- 5 Stars

Curried Okra Fritters ------------------------------------ 3 Stars

Harissa Chicken Thighs --------------------------------- 4 Stars

Buttermilk Dressing, with Variations ------------------- 2 Stars

Spicy Fennel-Apple Slaw -------------------------------- 4 Stars

Rainbow Trout with Buttermilk Consommé ------------ n/a

Pork Chops with Caramelized Onion-Buttermilk Gravy - 4 Stars

Brussels Sprouts Casserole ------------------------------- 3 Stars

Creamed Collard Greens --------------------------------- n/a

Charred-Corn Soup --------------------------------------- n/a

Cucumber-Buttermilk Soup ------------------------------ n/a

Fresh Buttermilk Cottage Cheese ------------------------ 3 Stars

Spicy Ethiopian Cheese Curds --------------------------- 5 Stars

Pineapple-Buttermilk Smoothie ------------------------- 3 Stars

[reasoningdaily]

From curries and stews to rice dishes and even gluten-free pasta, these recipes aim to please, no matter your preferences.

Being gluten-free, dairy-free, or both shouldn't stop you from enjoying a delicious and comforting meal. While intolerances to those ingredients may leave you thinking there aren't many recipes designed for you—or at least not many that are thoughtfully composed and tested—we have plenty of options to help you get dinner on the table. From curries and stews to rice dishes and even gluten-free pasta, these recipes aim to please, no matter your preferences or restrictions.

Serious Eats / Qi Ai A simple mix of gluten-free flours and extra egg yields beautiful, tender pasta.

Frozen okra cooked in a spicy, tangy sauce is perfect for eating with flatbreads (gluten-free or not) or dolloped on rice.

Vicky Wasik Here, we flake the cooked fish into an easy, hearty salad with plump cranberry beans and peppery arugula.

Serious Eats / Qi Ai Inexpensive, elegant, and easy, these mussels are the ultimate one-pot meal, regardless of whether you want to serve them with bread. Continue to 5 of 18 below.

Serious Eats / Julia Estrada Pull-apart tender meat and ultra-crisp skin: what more could you ask for?

Serious Eats / Eric Kleinberg Keys to a better egg salad: perfectly cooked eggs, a touch of acidity, and crunch. Once you've got it down, you can pile it onto some gluten-free bread and enjoy.

Serious Eats / Mateja Zvirotic Andrijanic This recipe features plump chickpeas bathed in a spicy, tangy tomato sauce.

Sho Spaeth Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with onions, tomatoes, cilantro, lettuce, and lime juice. Continue to 9 of 18 below.

Serious Eats / Greg Dupree Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions.

Serious Eats / Maureen Celestine A mainstay of many Nigerian meals, there are countless ways to make this stew.

Serious Eats / Mai Kakish Here, layers of meat, fried vegetables, and spiced rice are flipped over after cooking in a pot to reveal a complete and festive meal. Serving with yogurt alongside is completely optional.

Daniel Gritzer This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables. Continue to 13 of 18 below.

Serious Eats / Mai Kakish These stuffed grape leaves serve as a one-pot meal that's as festive as it is delicious.

Andrew Janjigian This curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.

Daniel Gritzer Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Serious Eats / Fred Hardy This humble pot of red beans is not merely a side dish, but rather the focal point of a gigantic meal. Continue to 17 of 18 below.

Photographs: Vicky Wasik; Video: Natalie Holt Dense and meaty green plantains are hearty enough to stand on their own in this creamy cashew sauce.

Serious Eats / Amanda Suarez A deeply comforting, one-pot meal of chicken and rice, chock full of peas, carrots, and plenty of garlic and onion.

Serious Eats / Mateja Zvirotic Andrijanic This recipe features plump chickpeas bathed in a spicy, tangy tomato sauce.

Sho Spaeth Suya is Nigerian street food at its finest: Skewers of spiced, nutty, smoky, charred beef, served with onions, tomatoes, cilantro, lettuce, and lime juice. Continue to 9 of 18 below.

Serious Eats / Greg Dupree Kabab halla, a signature Egyptian dish, consists of tender beef braised in a velvety sauce of caramelized onions.

Serious Eats / Maureen Celestine A mainstay of many Nigerian meals, there are countless ways to make this stew.

Serious Eats / Mai Kakish Here, layers of meat, fried vegetables, and spiced rice are flipped over after cooking in a pot to reveal a complete and festive meal. Serving with yogurt alongside is completely optional.

Daniel Gritzer This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables. Continue to 13 of 18 below.

Serious Eats / Mai Kakish These stuffed grape leaves serve as a one-pot meal that's as festive as it is delicious.

Andrew Janjigian This curry is intense with garam masala and ginger, cooled by coconut milk and ground toasted cashews.

Daniel Gritzer Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Serious Eats / Fred Hardy This humble pot of red beans is not merely a side dish, but rather the focal point of a gigantic meal. Continue to 17 of 18 below.

Photographs: Vicky Wasik; Video: Natalie Holt Dense and meaty green plantains are hearty enough to stand on their own in this creamy cashew sauce.

Serious Eats / Amanda Suarez A deeply comforting, one-pot meal of chicken and rice, chock full of peas, carrots, and plenty of garlic and onion.

[myindoreonline]

Delicious Recipes To Try With Pushp Achar Masala

Achar Masala is a spicy and tangy Indian spice blend that is used to make pickles. It is a versatile spice blend that can also be used to add flavor to a wide range of dishes. In this blog, we will share some delicious and easy-to-make recipes that you can try with Pushp Achar Masala.

 Achari Chicken

Achari Chicken is a popular North Indian dish that is flavored with Achar Masala. To make this dish, marinate chicken pieces with Pushp Achar Masala, yogurt, and some oil. Then, sauté the marinated chicken in a pan until it is cooked through. Serve hot with naan or rice.

 Achari Paneer

Achari Paneer is a delicious and vegetarian dish that is made with paneer (cottage cheese) and Achar Masala. To make this dish, heat some oil in a pan and add Achar Masala by Pushp Masale, ginger, garlic, and green chili. Then, add paneer cubes and sauté until they are golden brown. Serve hot with naan or rice.

 Achari Bhindi

Achari Bhindi is a simple and tasty dish that is made with okra and Achar Masala. To make this dish, heat some oil in a pan and add Pushp Achar Masala, chopped onion, and chopped tomatoes. Then, add sliced okra and sauté until it is cooked through. Serve hot with roti or rice.

 Achari Fish

Achari Fish is a flavorful and healthy dish that is made with fish and Achar Masala. To make this dish, marinate fish fillets with Achar Masala by Pushp Masale, lemon juice, and some oil. Then, grill or bake the fish until it is cooked through. Serve hot with salad or rice.

 Achari Potato

Achari Potato is a simple and delicious dish that is made with potatoes and Achar Masala. To make this dish, heat some oil in a pan and add Pushp Achar Masala, chopped onion, and chopped tomatoes. Then, add boiled and cubed potatoes and sauté until they are golden brown. Serve hot with roti or rice.

 Achari Eggplant

Achari Eggplant is a healthy and tasty dish that is made with eggplant and Achar Masala. To make this dish, heat some oil in a pan and add Achar Masala by Pushp Masale, chopped onions, and chopped tomatoes. Then, add the sliced eggplant and sauté until it is cooked through. Serve hot with roti or rice.

 In conclusion, Pushp Achar Masala is a versatile spice blend that can be used to add flavor to a wide range of dishes. The above-mentioned recipes are simple and easy to make and are perfect for those who want to try something new and flavorful. So, give them a try and let your taste buds do the talking!

 If you are a food enthusiast, then you must be aware of the importance of using the right spices and masalas to make your dishes flavorful and delicious. Indore Online is an excellent online store that offers an amazing selection of masalas that are perfect for any recipe. When it comes to Achar Masala, they provide the most authentic, freshly packed Achar Masalas, including Amla Achar Masala and Nimbu Achar Masala. At Indore Online, one can also look for instant masala mixes like Chai Masala, Doodh Masala, Masala Buttermilk, and more. They are famous for selling Jeeravan Masala online, which is also popular as Poha Masala under the brand Dave ka Divya Masala.  Whether you need to add some heat to your curry or want to make your biryani more aromatic, Indore Online has got you covered. Their masalas are made from the finest quality ingredients and are sourced from trusted vendors. Plus, their user-friendly website makes it easy to browse and order the products you need, all from the comfort of your home. So, if you are looking for high-quality masalas to take your cooking to the next level, choose Indore Online and discover a world of flavors!

[fabricatewishes]

Gumbo Curry

Gumbo Curry!!! - South-african Dish

So, I learnt this recipe from Selena + Chef show. I was really impressed on how they made and I liked it, just by seeing it. So I tried and it was WoooW! It’s a south African dish made by Chef JJ Johnson (Season 1 Episode 2). So here we start: Process: First, Cut the Red Bell pepper in Julienne; Onion sliced; Garlic Chopped; Cherry Tomato sliced; Okra Round sliced and Celery stem sliced in two…

[world-store]

Ladies Finger Curry | Bhindi Curry » Dassana's Veg Recipes

Ladies Finger Curry also called Bhindi Curry in Hindi is a tangy and spiced recipe of sautéed okra in an onion, tomato, spices, yogurt curry base. The recipe is gluten-free. Serve this tasty Indian okra curry with flatbreads like chapati, roti or naan. It also pairs well with steamed rice or jeera rice.

About Ladies Finger Curry

This recipe gets its name as Okra is also called Ladies Finger in English. In Hindi, okra is referred to as ‘Bhindi’. This is a really good home cooked delicious curry made with fresh and tender okra pods.  I have kept the ingredients basic and not added stuff like cashews, poppy seeds, melon seeds, cream etc to thicken the curry. So anyone having Indian spices and ingredients at home can easily make this delicious Bhindi Curry. Bhindi is a family favorite. Hence there are many recipes posted with okra on the blog. I have already posted a semi-dry North Indian, Punjabi style recipe of Bhindi Masala which is another gem made from okra. Usually I make a dry or semi dry curry with okra. We have had bhindi curry a couple of times in restaurants. So I tried to make a restaurant version minus the cream or khoya (evaporated milk solids). The recipe was a success and it tasted awesome. Since okra and tomatoes are two of the hero ingredients, make sure to use tender okra pods and sweet tasting tomatoes that are not very tangy or overly sour. While writing this post, I still remember the flavors and taste of this Ladies Finger Curry. It was damn good. I love cooking more than being a foodie. But for a reason, this okra curry was an exception. It reminded me of the flavor and taste of a Ladies Finger Curry I had many years back in Mumbai. The tanginess of the tomatoes complements the light sweetness of okra very well. This Okra Curry pairs well with soft phulka, chapati or paratha. This mildly spiced okra curry also goes well with steamed rice. Step-by-Step Guide

How to make Ladies Finger Curry

Preparation 1. First rinse 250 grams okra (ladies finger) very well in running water a few times. Then drain them completely in a strainer or colander.

2. Wipe each okra with a kitchen napkin. There should be no moisture on them. You can also allow them to dry naturally at room temperature, by spreading them on a large plate or tray.

3. Chop the bhindi into 1 to 1.5 inch pieces. Keep aside. Do check for worms or black spots as you chop them. Discard the okra pieces if you spot any of these.

4. In a grinder or blender jar, take the following ingredients: - ¾ cup roughly chopped ripe red tomatoes - 1 inch peeled and chopped ginger - 4 to 5 chopped garlic cloves - 1 or 2 green chilies, chopped or 1 teaspoon, chopped Remember to use ripe red tomatoes which are a bit sweet and less sour or tangy.

5. Add 2 tablespoon fresh full fat curd (yogurt) along with 2 cloves, 1 green cardamom, ½ inch cinnamon and 1 single and thin strand of mace. Mace is optional and can be omitted.

6. Without adding water, grind or blend to a fine and smooth paste. Keep aside covered.

Sauté Ladies Finger 7. Heat 2 tablespoons oil in a heavy kadai (wok) or frying pan. Add the chopped okra and sauté them on a low heat.

8. Stirring often, sauté them till they are almost cooked, shrunken in size and lightly browned from the sides.

9. When done remove the sautéed okra and place them in  a plate or tray.

Make Ladies Finger Curry 10. In the same kadai or pan, further add 2 tablespoon oil. Add tej patta (Indian bay leaf) and fry for about 5 to 7 seconds on low heat.

11. Add the ½ cup finely chopped onions.

12. Stir to mix.

13. Sauté the onions on low to medium heat till they start to turn light golden.

14. Lower the heat and add the ground spices listed below: - ¼ teaspoon turmeric powder - ½ teaspoon red chilli powder or cayenne pepper - ½ teaspoon coriander powder - ½ teaspoon cumin powder

15. Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.

16. Add the prepared ground tomato-yogurt-spices paste that we made before. Read the full article

[fattributes]

Vadouvan Chicken Curry with Smoked Basmati Rice

[rockislandadultreads]

Books Celebrating Black Cuisine in honor of Juneteenth

The Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson

In The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond.

Meals, Music, and Muses: Recipes from My African American Kitchen by Alexander Smalls

Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions―food and music―in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.

In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean by Hawa Hassan, Julia Turshen

Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. In this incredible volume, renowned food writer Julia Turshen and Somali chef Hawa Hassan present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists "see the real Zanzibar" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, a real-life princess from Tanzania, who now lives in suburban New York and makes a mean Matoke (Stewed Plantains with Beans and Beef); and Somalia's Ashura Babu-Bi Ashura, widow to Abdulrahman Babu, the late Zanzibari Marxist and revolutionary leader, known for her Samaki Wa Kupaka (Coconut Fish Curry). Through Julia and Hawa's writing--and their own personal stories--the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.

Soul Food Love: 100 Years of Cooking and Eating in One Black Family, with Recipes by Alice Randall

A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.