#South Asian Cuisine

[morethansalad]

Roast Peach with Salted Jaggery Kulfi (Vegan)

[mashounen1945]

Traducción al castellano / Spanish translation:

@spaceshipsandpurpledrank:

[Posteó un video de TikTok hecho por "zestyz_official", mostrando en proceso de preparación de kofta de carne en pan de pita [link: https://www.tiktok.com/@zestyz_official/video/7134374274067959082]. El texto del video dice "Punto de vista: le pediste hamburguesas a tu madre árabe".]

@cannibalfilmphd:

Eso de ahí es una muy buena hamburguesa con el intrigante agregado de especias de Medio Oriente 👀👀👀 (y como todos sabemos, la variedad es el sabor de la vida, y el sabor es la variedad de la comida). También me intriga cómo puso la hamburguesa dentro del pan de pita (¿Es eso pan de pita?), lo cual lo convierte en una especie de "panini de hamburguesa". Tiene buena pinta, voy a tener que probarlo.

@raindearreindeer:

Quiero hacer esto para mi familia, pero mi mamá sospecha bastante de la carne si no está bien cocida (es decir, ridículamente seca), así que me pregunto cómo cocinarla lo suficiente sin quemar el pan.

@vergess:

Puedes cocinarlo en un pan de pita muy fino con una fina capa de carne picada -ya sea de ternera o de cordero- para que la carne se cocine completamente en solo 1 minuto por lado. Pero además, la carne roja queda "bien cocida" a 72 grados Celsius (o 160 grados Fahrenheit); para la carne blanca, la temperatura es 75 grados Celsius (o 165 grados Fahrenheit). En cuanto al pan, en realidad ni siquiera se tuesta hasta los 123 grados Celsius (o 255 grados Fahrenheit). Entonces, si preparas estas hamburguesas de tamaño completo en una sartén a fuego medio-bajo, o en un horno a 150 grados Celsius (o 300 grados Fahrenheit), tardará unos 20 minutos en cocinarse en vez de tardar sólo 3 minutos, pero definitivamente no quemará el pan y la carne quedará muy bien cocida. Aquí está la receta al horno que sugerí en otra parte del post: https://www.tasteofbeirut.com/kafta-in-pita/

@devilsuncomet:

Tengo curiosidad por saber cuáles son las especias/condimentos para la carne, tengo tantas ganas de hacer esto yo mismo.

@vergess:

Siempre tiene perejil fresco y el "sabaa baharat", la mezcla de siete especias libanesa. En el vídeo de TikTok, también hay cebolla, ajo y jalapeño. Mucha gente también le pone tomate o pasta de tomate. Mi mezcla favorita de siete especias tiene canela, pimienta negra, comino, clavo de olor, cilantro, pimienta de Tabasco o nuez moscada, y jengibre o cardamomo, todo en partes iguales. Pero a decir verdad, siempre y cuanto tenga los primeros cuatro, los demás pueden depender de ti. Hay quienes usan pimentón y cúrcuma, hay quienes usan zumaque y menta... Es algo muy variable. Además, si no quieres hacer la mezcla vos mismo, un buen "garam masala" (otra mezcla de especias, pero del Sudeste Asiático en vez de Medio Oriente) tendrá todas estas especias y algunas más, y es un excelente sustituto listo para usar.

@earhartsease:

Téngase en cuenta que acá se habla de las semillas del cilantro, no sus hojas: la semilla de cilantro es increíble, huele como un Paradise Lemon y queda muy bien con las gachas y con la avena. Somos parte de la gente que no puede consumir las hojas, pero las semillas son realmente deliciosas y fragantes.

@agnesmontague:

"Internet Shaquille" hizo un video súper accesible acerca de cómo hacer esta comida, incluida la mezcla de especias y qué usar si no puedes acceder a los ingredientes exactos. Este es el link: https://www.youtube.com/watch?v=1K45Fr4gXyM Tiene consejos bastante similares a lo que otros usuarios acá dijeron anteriormente, salvo que todo está en un único video útil como referencia.

[manojnaironline]

What are your family's top 3 favorite meals?

When it comes to food, our family’s list of top 3 favorite meals requires a bit of context. You see, in our household, culinary decisions follow a “federal system” of governance—each of us has distinct preferences, and let’s just say they don’t always align. For instance, I gravitate toward milder flavors, the kind that some might call “bland.” My son, on the other hand, craves spice levels that…

[mariammagsi]

Image 1: Biryani on the Beach, Karachi edition. This Biryani feast was organized by my sister on my last trip home. We enjoyed it outdoors at French Beach.

Image 2: This special Biryani was created by my mother’s cousin - It was cooked during the last days of Ammi’s life at Aga Khan Hospital in Karachi, and though she was not able to enjoy it herself, she was beyond grateful to see her kids, and family members, enjoying Biryani together.

Image 3: Biryani dinner organized for a reunion with friends at our family residence in Karachi.

Image 4: Biryani on the Beach, Toronto edition. This Biryani was created by my beloved and we enjoyed it with his family at Woodbine Beach. His sister made a delicious, cooling mint-cucumber yogurt dip to compliment the spicy dish. We enjoyed it to our heart’s content. My beloved is from the Balkans and it has been a joy to witness his deep and growing love for desi food.

Image 5: Repeated attempts at making and perfecting the Sindhi version of Biryani.

Image 6: My beloved's first attempt at making the dish in Toronto, upon returning to Canada from Pakistan, after carefully collecting our family’s recipes.

Image 7: Repeated attempts at making and perfecting the Sindhi version of Biryani. This particular Biryani was created for the Dawat Yan Project and will launch next week on dawatyanbanquet.com

Image 8: An array of spices and tomatoes, key ingredients that go into the Sindhi version of Biryani that is enjoyed throughout Pakistan.

Biryani has the ability to bring people together. The yield is large, enough to satisfy all that partake in the eating of this layered, complex and dynamic rice-based dish. Biryani is enjoyed in a variety of unique ways. In some parts of South Asia, it is consumed with potatoes, while in other parts of the same region, it is eaten only with eggs. Depending on the area, community, province and even family, within Pakistan itself, Biryani is created and consumed in many diverse ways.

Within our household, for example, some of us like it with prunes, while others like it without. Some of us like it plain, while others drown our Biryani in Raita (cucumber-yogurt). Some of us eat it with our hands, while others prefer to cradle the colourful grains of rice with spoons and forks. Some of us like it sweet and spicy, so we may mix Zarda (a vibrant, colourful, sweet rice-based dish) with our Biryani, while others find the sweet and savoury mix to be an absolute abomination.

[lightgriffinsect]

calling all DESI BOYS

and also DESI GIRLS

and all other DESI PEOPLE

I'm eating a chocolate one rn lmao that's what inspired this spontaneous poll

for my mutuals and anyone else that doesn't get it: kulfi is a frozen treat similar to ice cream. it looks like this

I couldn't find a pic of a plain malai flavored one. this is pistachio. I'm allergic so I don't eat this one myself but pista is very popular in South Asia esp India.

it's very sweet. very good. please try it it's life changing <3

[kingdrawcse]

Chemistry behind Star Anise

Star anise, also known as 'bajiao' or 'eight-horn,' is a plant from the magnolia family, native to northeastern Vietnam and southern China. Its dried fruit serves as a common spice in our kitchens, renowned for its rich aroma. With compounds like trans-anethole (80.76%) providing a fennel scent, limonene (6.93%) adding a lemony note, ar-curcumene (2.07%) as an isomer of anethole, and β-caryophyllene (1.45%) contributing woody and spicy aromas, star anise imparts a distinctive and flavorful touch to Chinese and Southeast Asian cuisines.

[trickstarbrave]

i need people to understand something being flavorful does not equate to it being spicy. you can spicy food that is otherwise very bland. you cannot use chili peppers to cover up a lack of balance or depth in a dish. a fuck ton of chili peppers will not disguise the fact you didn't use enough salt.

[kny-tai]

Carinderia The term "carinderia" is believed to have originated from the Tagalog  word "kari", borrowed from the Indian word "curry". The dish was adopted by Filipinos either from trades, regions or from Indian immigrants, and thus "karihan" or "kariyan" was used to describe a place where food, particularly the Filipino dish "kare-kare," was served. By observation, the hispanicization to some Tagalog words, where most store names in Spanish are formed from the name of the main product they sell and putting the ending '-ería' (e.g. panadería, frutería, perfumería). As a result, the word "carinderia / karinderya" was coined and used up to the present day. The month of April has a lot to celebrate and raise awareness such as Earth Month, Filipino Literature Month, and Filipino Food Month, reminding us  to savor our culture and be mindful of nature.

[chefsloan]

Homemade Pakistani Karahi Cauliflower Curry. Inspired by Mark Wiens' Karahi Chicken recipe which he created during his trip to Pakistan.

[fire-bay]

(prev anon) no no i mean, i think you're right, i just didn't know if your rb on the poll was a /gen question

thf even if it were msde in glasgow, a dish is not only where it's actually made first but also a result of a cultural heritage and the cultural heritage that brought tiks masala isn't british

oh! No it's okay, I got confused too, thanks for the clarification

Yeah thats what I meant, i know my reblog was just pointing out the thing I found incredibly wierd in a hyperbolic way

a very specific type of "tikka masala gravy/curry" being popularised in Glasgow, is a British variation at best but its not inherently British food because of how old 'chicken tikka masala' as a dry blend of spices is

It's south Asian at heart , trying to say otherwise is just, so off

[morethansalad]

Vegan Kasuri Malai Murg (Tofu & Chickpeas in Creamy Fenugreek Curry)

[appallinnballin]

went to a family thing, I’m full of them!!!!!!!!!!!!!!!

[local-magpie]

it really did take a fae court romance series written by an Indian woman to have all the mentioned cuisine be Indian foods for me to realize ive never actually read a fantasy setting with the kinds of food i eat and never questioned it

like why is it that the furthest ive ever strayed from ye olde white fantasy foods is that one time i let a player in a d&d game invent pizza in the feywild. why is that. literally i dont even represent the foods i eat in the settings i create

[confusedcultist]

This idiot had never heard of banana ketchup. Or the humble tamarind

the first person to turn an apple to sauce... what hubris. no other fruit gets this treatment. well, except for the wretched tomato. but that's a punishment, because the tomato is morally corrupt.

[kurotaurus17]

This will NEVER get old, I love this place! 🙌🏾

[yummraj]

Spicy Rika (home chef, delivered Delhi NCR)

In a nutshell: A home cooked Thai Food Home delivery in Delhi NCR that we loved & ended I placing a reorder in a few weeks time. Address & other details: Instagram – spicy Rika Facebook – spicy Rika Google – delivered all across Delhi NCR (food courier cost charged in addition, on actuals) Meal for 2: ₹1000 onwards Cuisine type : vegetarian & non vegetarian Disclaimer: All restaurants /…