#but not chili powder or peppercorns

[thepalerimitation]

I knew Dune was science fiction when Paul Atreides, a white man, became obsessed with spice.

[askwhatsforlunch]

Garden Tomato Soup with Dumplings

Fragrant and generous like the last of the Summer's harvest in the Kitchen Garden, this tasty Garden Tomato Soup with Dumplings is another very comforting recipe, especially on a chill and rainy night!

Ingredients (serves 3):

2 tablespoons Chili and Herb Oil 

1 large garlic clove, minced

1 fluffy sprig Garden Rosemary 

about 860 grams/1.90 pound vey ripe and juicy Garden Marmande Tomatoes, rinsed

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon Red Chili Flakes 

1 tablespoon Modena Balsamic Vinegar

1 tablespoon caster sugar

1 cup plain flour

1 teaspoon baking powder

1 heaped teaspoon Dried Basil 

a pinch of salt

1/2 cup water

In a large pot over a medium flame, heat Chili and Herb Oil.

Add minced garlic, and fry 1 minute.

Tear Rosemary Sprig in half and add to the pot. Fry, a minute more.

Roughly chop Marmande Tomatoes, and add them, allong with all their juice, to the pot. Increase heat to medium-high. Cook, stirring often, about 5 minutes, until they start collapsing.

Season with fleur de sel, black pepper, and Red Chili Flakes. Bring to the boil. Once boiling, stir in Balsamic Vinegar and caster sugar, and reduce heat to medium-low, and simmer, about 10 minutes.

Meanwhille, prepare dumplings. In a medium bowl combine flour, baking powder, Dried Basil and salt. Then, gradually stir in water (you may not need all of it) until you have a smooth batter.

Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 6. Cover with the lid, and cook, a further 10 minutes, flipping dumplings half-way through.

Laddle very hot Garden Tomato Soup with Dumplings generously into deep bowls, and serve immediately!

[rainbowbarnacle]

Please make a tea post so I can save it especially the pineapple ice cubes I need more info

Oh, like, different teas I like to make? Okay! :D

🍍Pineapple Tea🍍

The way I do it is really simple:

Buy a giant jug of already-made tea (I like gold peak!)

Buy a carton of pineapple juice

Freeze the juice into cubes, pour a little of it in the tea for extra flavor

And that's it. That's aaaall you gotta do.

There's all kindsa ways you can dress it up, but nine times out of ten I just do this and drink it by the gallon when it's hot out.

If you wanna get fancy with it, feel free to cold brew your own black (or green) tea, add actual hunks of pineapple fruit in there, add some orange juice, add some honey, add some coconut milk or sweetened condensed milk, whatever sounds good! (Also, pairing pineapple tea with coconut cookies? SO GOOD.) Put mint in the pineapple cubes if you like mint! Add a bit of boiled ginger root or some brown sugar and cinnamon for a little kick! Heck, last summer I used blue peaflower star-shaped ice cubes just because they were pretty.

(Peaflower petals don't taste like much, but they make a GORGEOUS blue, and if you put something acidic in there like lemon juice IT TURNS PINK. :D)

🍓Strawberry Tea🍓

I find this stuff sort of difficult to find where I live, so often I go the same route as the pineapple tea: grab a jug of black tea, grab a jug of strawberry juice, (ocean spray has a really nice cran-strawberry one I like) freeze the juice, mix, and enjoy. Super simple.

If I can't find strawberry juice, I dice some strawberries up and put it in a jar with some water and a bit of sugar for a few hours, then add *that* to the tea. (heck, it's really nice all by itself!)

What goes with strawberry? ANY DANG THING YOU WANT. I am particularly fond of lychee. Jasmine tea and rose petals pair really well with it too. Again, if you like mint, it's *really* nice with strawberry. And you know how if you put black pepper on strawberries they taste even strawberrier? (If you haven't tried this, go do it, it's magic.) Same goes with the tea, add some peppercorns or a teeny bit of chili powder or some ginger.

If you wanna drink it hot or cold brew a batch of your own, here are some brands that are also nice:

1. Strawberry Sensation

2. Adagio Strawberry Tea (this is also where I got the peaflower petals)

3. Any of Lupicia's Strawberry Teas they are HEAVENLY

🍏Apple Tea🍏

As with the pineapple and strawberry teas, it's totally fine to just go find some ready-made tea and mix it with some apple cider or apple juice for tasty low spoons fun. If you drink it iced, a bit of sugar and lemon juice brings out the apple flavor nicely!

I prefer drinking this stuff hot though. You know that Fall Drink post that was floating around? IF YOU HAVEN'T YET, TRY IT, IT'S AWESOME.

☕Chai Tea☕

So here's the thing about chai for me personally: I don't tend to drink it iced or sugary, but if you do like it iced and sugary, there are a couple of really nice chai tea concentrates:

Oregon Chai Latte

Tazo's Chai Latte (Forget the "skinny" nonsense, I just wanted to include an option with no milk so you can add whatever you want to it)

Pacific Chai isn't concentrated, but you can use it to make hot or iced chai and it's really lovely, not too sweet and super easy to work with. As for dressing up chai, I don't tend to! There's already so much going on with all the flavors, I just drink it as-is most days. Play with milk-to-tea ratios or sugar amounts all you like, figure out what's your jam.

I do know that mixing chai and coffee together (or chai and chocolate together) is guaranteed to make a feeling groovy kind of morning, at least if you have two thumbs and you're me. Iiii think that's all the tea blather I can think of for right now. Thank you for asking, anon, it was fun! Anybody reading this, feel free to add your own favorite things to do with tea. :D

[ladyastrelle]

Keep my name outta

yo f***ing mouth jar 👄🫙

How to:

🖤💋🖤💋🖤💋🖤

You need 1 small jar (like a baby food jar) or glass vial/container with cork or a top, and another larger jar you can seal it in, with room around it to add herbs.

In the small jar make a name paper with your name (full name) and any nicknames, business names etc. Then add a petition that says "For Every time you speak ill over me, my life becomes more beautiful and my wealth grows, while your life becomes more unbearable, and your wealth and health fade." Sign the petition with your full name.

Fill the small jar with those papers, lavender, basil, sage, cloves, rosemary and patchouli. Optionally, you can add small sized Quartz stones. Then seal that jar well. If the jar is corked, seal with wax.

Place it in the large jar and fill the rest of the large jar with any of the following: salt, peppercorns, chilis, chili powder, red peppers, nightshade, belladonna, pokeroot, garlic, hotfoot powder, tobacco, small rusted nails, small mirror shards, dead bugs, spider webs, cloves, poppy seeds, small sticker burrs, cat claws- once you've added what you like, top it with more salt, chili powder and your baneful herbs (you want most of the smaller vessel covered) then twist that jar top tight. Seal as you desire.

Lastly, place intent into the jar- you can do this by burning a tealight candle over it and focusing on your intended outcome, or similarly by burning a separate petition or sigil you create on top and scattering the ashes to the wind.

You may bury this jar or keep it hidden somewhere close to you as it does its task.

-Lady Astrelle xx

[docholligay]

Recommendations for must-haves in a spice cabinet for someone who is just starting out?

(I’m asking this bc once upon a time you sent me spices when I was just starting out and I have since made sure to have most of those things in my pantry at all times because you were right about all of them, so everyone should benefit from your insight here.)

I wish I could remember what I sent you! I might have changed since then ahaha. But I'm so glad they've been useful. As you know, i LOVE helping people get started out in cooking. I am a big believer in ANYONE CAN COOK.

So, if I were going to, sitting here right now, build a spice cabinet for someone starting out, here's what I would have. if I could only have ten items. This spice cabinet presumes that you are an American who cooks like the majority of Americans.

Kosher salt

Whole peppercorns--get a pepper grinder

Chinese five spice--this is a sub in for cinnamon*

Vanilla-- you need this for US baking, period

Chili powder-- the base of chili, tacos, and many other Mexican dishes popular here.

Red chili flakes-- adds a floral heat to anything

Penzey's Frozen pizza seasoning-- this is essentially a very good, salt free "Italian seasoning". It is in fact really good on frozen pizza, but it works for sauces, pot roast, braised chicken. Whenever it calls for thyme, oregano, et. al. you can just use this.

Paprika-- this adds roundness to dishes like stroganoff, mac and cheese, stew, it's my secret ingredient for many things.

Dill-- not everyone uses dill all the time, but I use dill for fucking everything. To brighten up scrambled eggs, in chicken and dumplings, in soup. Love it.

Alpine Touch-- I know, this is basically a seasoning salt, and it's a Montana thing, but trust me, it's worth it. There are many a night I have basically just tossed salmon and vegetables in oil and alpine and people were like: Oh this great!

Now, look at a handful of recipes you love, and will make, and see if you need to round it out with anything. I need cumin and sage, but otherwise I am covered for a lot of things.

Just start accumulating little by little based on how you ACTUALLY cook, not how you think you will or wish you did.

*Apparently if you go to a Chinese grocer, there are different varieties, some of which are not suited to sweet things. This is not a problem i've encountered, living where I do, but bear it in mind.

[cosmos-within]

Herbs and Uses (A-N)

Acacia Powder (gum arabic): Purification, Divination, Enlightenment

Agrimony (c/s): Protection, Reversal, Uncrossing

Alfalfa (c/s): Money, Luck, Abundance

Aloe (c/s): Protection, Luck, Beauty

Angelica Root (c/s): Protection, Good Fortune, Blessings

Apple Blossom (flower): Love, Fertility, New Beginnings

Arrowroot (powder): Opportunity, Luck, Money

Ashwagandha (c/s): Grounding, Strength, Vitality

Astragalus (c/s): Clarity, Focus, Shielding

Barberry Root Bark (c/s): Shielding, Luck, Counter Magick

Basil (c/s): Money, Happiness, Success

Bentonite (clay): Balance, Clarity, Awareness

Bhringraj (powder): Growth, Strength, Renewal

Bilberry Leaf (c/s): Success, Love, Protection

Birch Bark (c/s): Love, Protection, Wisdom

Black Cohosh (c/s): Protection, Intuition, Courage

Black Peppercorn (whole): Protection, Purification, Exorcism

Blackberry Leaf (c/s): Prosperity, Protection, Counter Magick

Blessed Thistle (c/s): Protection, Blessing, Counter Magick

Boldo Leaf (c/s): Repel Evil, Protection, Counter Magick

Boneset (c/s): Protection, Exorcism, Cord Cutting

Buckwheat Hulls (whole): Money, Protection, Employment

Burdock Root (c/s): Protection, Healing, Warding

Butterfly Pea (whole flowers): Transformation, Renewal, Hope

Calamus Root (c/s): Luck, Money, Amplify

Calendula (whole flowers): Luck, Love, Legal Matters

Carnation (whole flowers, toxic: dogs/cats): Protection, Love, Healing

Cascara Sagrada (c/s): Protection, Money, Legal Matters

Cat's Claw Bark (c/s): Protection, Prosperity, Psychic Powers

Catnip (c/s): Abundance, Friendship, Happiness

Cedar (c/s): Prosperity, Protection, Love

Chamomile (whole flowers): Money, Luck, Success

Chickweed (c/s): Abundance, Love, Resilience

Chicory Root (roasted granules): Open Locks, Remove Obstacles, Counter Magick

Chili Pepper (whole peppers): Protection, Counter Magick, Fidelity

Chive (rings): Protection, Balance, Counter Magick

Chrysanthemum (whole flowers): Protection, Love, Joy

Cinnamon (bark chips): Luck, Success, Money

Cinquefoil (c/s): Attraction, Luck, Open Roads

Clove (whole): Protection, Purification, Manifestation

Coltsfoot (c/s): Money, Love, Tranquility

Comfrey Leaf (c/s): Money, Travel Protection, Stability

Comfrey Root (c/s): Luck, Protection, Fertility

Coriander Seed (whole): Love, Health, Protection

Cornflower (flower): Intuition, Clarity, and Psychic Abilities

Daisy (petals): Love, Luck, Innocence

Damiana Leaf (c/s): Love, Sex, Divination

Dandelion Leaf (c/s): Wishes, Communication, Divination

Dandelion Root (c/s): Wishes, Communication, Divination

Delphinium (whole flowers): Openness, Positivity, Warding

Devil’s Claw Root (c/s): Protection, Cleansing

Dianthus Leaf (carnation, c/s, toxic: dogs/cats): Love, Gratitude, Dignity

Dill Weed (c/s): Money, Protection, Love

Echinacea (c/s): Money, Healing, Strength

Elder Flower (whole flowers): Protection, Prosperity, Health

Elecampane (c/s): Love, Protection, Divination

Eleuthero Root (c/s): Love, Money, Counter Magick

Epazote (c/s): Protection, Obstacles, Counter Magick

Eucalyptus (c/s): Protection, Purification, Reconciliation

Fenugreek (seeds, whole): Money, Manifestation, Good Fortune

Fig (pieces): Luck, Fertility, Abundance

Flax Seed (whole seeds): Money, Protection, Divination

Frankincense (resin): Purification, Protection, Manifestation

Galangal Root (Low John, c/s): Money, Legal Matters, Counter Magick

Ginger Root (chips): Money, Success, Strength

Ginkgo (c/s): Fertility, Memory, Love

Ginseng (c/s): Protection, Warding, Wishes

Globe Amaranth (whole flowers): Immortality, Optimism, Eternal Love

Goldenrod (flowers): Abundance, Prosperity, Protection

Gotu Kola (c/s): Clarity, Rejuvenation, Growth

Guar Gum (powder): Stability, Binding, Manifestation

Hawthorn (c/s): Success, Fertility, Career

Heather (whole flowers): Protection, Luck, Connection

Helichrysum (whole flowers): Self-Esteem, Self-Forgiveness, Intuition

Hibiscus (c/s): Love, Harmony, Divination

Holy Basil (Tulsi, c/s): Luck, Protection, Sweetening

Honeysuckle (whole flowers): Money, Success, Abundance

Hops flower (c/s): Sleep, Divination, Creativity

Horehound (c/s): Clarity, Focus, Protection

Horsetail (Shavegrass) (c/s): Strength, Boundaries, Cleansing

Hydrangea (flower petals): Counter Magick, Love, Divination

Hyssop (c/s): Purification, Protection, Cleansing

Irish Moss (c/s): Luck, Money, Protection

Jasmine (whole flowers): Money, Love, Divination

Job's Tears (whole): WIshes, Luck, Fortune

Kelp (granules): Purification, Money, Warding

Knotweed (c/s): Binding, Restricting, Tying

Lavender (whole flowers): Love, Purification, Peace

Lemon Balm (c/s): Clarity, Protection, Purification

Lemon Verbena (c/s): Purification, Vitality, Love

Lemongrass (c/s): Love, Success, Happiness

Licorice Root (c/s): Control, Love, Fidelity

Lily (flower petals, toxic: cats): Fertility, Renewal, Prosperity

Linden (c/s): Justice, Love, Protection

Lotus Heart (stamens): Protection, Luck, Fertility

Lotus Seed (whole): Enlightenment, Prosperity, Rebirth

Maca Root (powder): Vitality, Endurance, Strength

Mandrake Root (c/s): Protection, Fertility, Prosperity

Marshmallow Root (c/s): Protection, Healing, Inner Peace

Meadowsweet (c/st): Careers, Love, Diffuse Tension

Milk Thistle (seed): Protection, Strength, Dispell Negativity

Mistletoe (c/s): Fertility, Protection, Money

Monk Fruit (c/s): Sweetening, Love,

Moringa (c/s): Vitality, Purification, Balance

Motherwort (c/s): Blessings, Counter Magick, Balance

Mugwort (c/s): Protection, Divination, Fertility

Mullein (c/s): Protection, Love, Warding

Black Mustard Seed (seed): Banishing, Healing, Luck

Nettle (c/s): Protection, Warding, Counter Magick

Nutmeg (powder): Money, Luck, Counter Magick

[najia-cooks]

[ID: A plate of whole and ground spices including red chilis, Ceylon cinnamon, coriander seeds, and star anise. End ID]

新加坡咖哩粉 / Xinjiapo gali fen / Curry powder Singapura (Singapore curry powder)

Singapore curry powder, or gali fen ("gali" from the English "curry"), is a spice blend that was inspired by British Madras curry powder, but grew to incorporate Chinese spices and aromatics. It is representative of the culinary culture of Singapore, which incorporates influence from Chinese, Indian, Thai, Malay, and Indonesian cuisines.

This blend is used in “Singapore” curry fried noodles (actually a Hong Kongese dish) and in other Chinese curry dishes including chicken curry (新加坡式咖喱鸡), beef brisket curry (咖喱牛腩饭), curry soup noodles, and vegetable curries. It is also a popular choice for marinating meat and seafood.

Curry powder Singapura starts from a base of dried red chilis, and is rounded out with earthy spices including turmeric, coriander, cumin, and fenugreek. Warming spices such as nutmeg, mace, cinnamon, and cloves are often also included. Chinese influence sometimes appears in the form of chenpi (dried mandarin orange peel), Sichuan peppercorn, dried radish, liquorice root, star anise, and dried ginger.

Recipe under the cut!

Patreon | Tip jar

Makes about 1/3 cup.

Ingredients:

2 Tbsp (17.4g) ground turmeric / 薑黃

10 dry red chilis (11g; adjust to taste)

2 Tbsp (8g) coriander seeds / 芫茜

1 tsp (3.6g) fenugreek seeds (optional)

1 tsp (2.5g) cumin seeds / 小茴香種子

1 tsp (2g) fennel seeds / 谷茴

1 tsp (2g) ground ginger (optional)

1/2 tsp (1.6g) black peppercorns

1 inch (1.5g) Ceylon cinnamon / 桂皮

1 pod (1.4g) star anise / 八角

1g liquorice root / gan cao / 甘草 (optional)

1g chenpi / 陳皮(optional)

1g cao guo / tsao ko / 草果 / Chinese black cardamom, freshly grated (optional)

4 (1g) green cardamom pods

1/2 tsp freshly grated nutmeg / 玉果 (1/4 tsp preground; .5g)

1/4 tsp (7; .4g) cloves

2 blades mace (.2g; optional)

Liquorice root, chenpi, and cao guo may be found at an east Asian or Chinese grocery store, but may need to be purchased online. Many homemade versions of this spice blend do not include these spices.

Hong Kong curries tend to be relatively mild and sweet, including a lot of turmeric and cinnamon relative to the amount of chili and pungent spices. You should adjust the heat, sweetness, and pungency of the blend to your taste.

Instructions:

1. For a less spicy curry powder, you may choose to break open the chilis and remove all or some of their seeds.

2. Roughly crush star anise, cinnamon, nutmeg, and cardamom pods in a mortar and pestle or with the flat of a knife. In a small, dry skillet, toast whole spices (coriander, fenugreek, cumin, black pepper, cinnamon, fennel, star anise, nutmeg, cardamom, Sichuan peppercorn, cloves, and mace) one at a time until each is fragrant. Set aside and allow to cool.

Spices are toasted one at a time so that smaller spices don't burn before larger ones are fully fragrant. Sometimes, I'll toast larger spices (such as cloves and cardamom pods) together, and then toast smaller seeds (such as cumin) together, to speed up the process.

3. Remove pan from heat. Toast ground spices (turmeric, and anything else you used a ground version of) for 30 seconds, stirring constantly, and remove from the skillet.

4. Grind liquorice root in a spice mill or coffee grinder until as fine as possible, then pass it through a sieve to remove larger pieces. Return those pieces to the mill and grind again. This is done separately because liquorice root can be tough to grind!

5. Grind all spices in a spice mill until fine. Pass through a sieve. Store in an airtight container in a cool, dry place.

[beautyandlifestyleblog86]

Spice blend hacks for your dishes -

1. Cajun seasoning: a blend of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and red pepper flakes. Perfect for adding a kick to chicken, shrimp, or vegetables.

2. Garam masala: a traditional Indian spice blend featuring warm and aromatic spices like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. Great for adding depth of flavor to curries, soups, and rice dishes.

3. Italian seasoning: a classic blend of dried herbs such as basil, oregano, rosemary, thyme, and marjoram. Ideal for seasoning pasta sauces, roasted vegetables, and grilled meats.

4. Taco seasoning: a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Perfect for seasoning ground beef or chicken for tacos, burritos, or nachos.

5. Chinese five-spice powder: a blend of star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seeds. Adds a unique flavor to stir-fries, marinades, and roasted meats.

6. Ras el hanout: a North African spice blend featuring a mix of warm and aromatic spices like cumin, coriander, cinnamon, ginger, and cloves. Great for seasoning tagines, couscous, and grilled meats.

7. Herbes de Provence: a blend of dried herbs such as thyme, rosemary, marjoram, savory, and lavender. Adds a fragrant and earthy flavor to roasted chicken, vegetables, and potatoes.

[fuckkbrunch]

Honestly, not one I've been looking forward to. I'm not into overly spicy dishes, and I'm not great at cooking Asian foods, especially Chinese. Also, fuck tripe. Explain to me why I'm paying fifteen dollars a pound for fucking tripe. This recipe was an expensive one.

This trip to the Asian market ran me $70. A few ingredients I bought were for other recipes, but not much. Pretty much spice on spice on spice, plus mushrooms. Not pictured is the single nondescript beer I bought for deglazing.

My food processor couldn't quite break down the mushrooms into a fine powder. It couldn't get the pan fried chillies down to a paste either. Didn't seem to have any discernable negative effect on the final product though.

I burned my first batch of chilies, but thankfully I have a huge bag of them. Totally maced my whole apartment though. The lack of windows in the kitchen hit me hard this time. I had to wrap my face in a towel while reducing this stuff. Lethal.

This picture conveys how my eyes and lungs felt while getting all the spicy stuff cooked down.

Literally a witches cauldron. Look at all that peppercorn oil. Once it all came together and I could breathe properly again, it actually smelled pretty good.

After it cooked for a few hours, I added the slurry and it bound the oil a bit better.

Served with a side of sticky rice. The scallions make it a little less intimidating. I tried to get pork floss for one of the optional garnishes, but after tasting it, I think it would have been extraneous.

| Ma Po Tripe and Pork |

Taste is a 2.5 out of 5. A bit too spicy for me. I knocked off an extra half point just for the tripe. Waste of time and money.

Difficulty is a 3 out of 5. No weird techniques, but a lot of prep work.

Time was about 4 hours. 2.5 hours of passive cooking, and a lot of set up.

When I first tasted this, I thought it was over salty. But it wasn't the salt level, it was such heavy, savory, umami flavour. This has an undeniable depth of flavour, and the pork chunks were delicious. The tripe was tender but pretty much flavourless. Leave it out.

I think I'll use the leftovers to make spicy pork fried rice.

[askwhatsforlunch]

Courgette and Pepper Loaf (Vegetarian)

Full of flavourful Summer vegetables, this tasty Courgette and Pepper Loaf makes an excellent picnic on a sunny and warm day. Happy Thursday!

Ingredients (makes 1 large loaf):

2 tablespoons olive oil

1 teaspoon dried sage

1 courgette, rinsed

1 yellow Garden Bell Pepper, rinsed

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

1 large garlic clove, minced

2 cups plain flour

1 teaspoon baking powder

¼ teaspoon salt

1/4 teaspoon ground chilli

1 sprig fresh rosemary

4 leaves Garden Sage 

3 large eggs

1/3 cup milk

1 tablespoon Chili Oil

Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.

Heat olive oil over medium-high heat in a large skillet.

Add dried sage, and fry, 1 minute.

Dice courgette, and add to the skillet, stirring to coat in oil and herbs.

Halve, seed and dice Bell Pepper, and add to the skillet. Sauté, about 4 minutes, until vegetables start browning. Season with fleur de sel, black pepper and Piment d'Espelette, and cook, 1 minute, until softened.

Stir in minced garlic. Cook, 1 minute more.

Remove from the heat; allow to cool completely.

In a medium bowl, combine flour, baking powder, salt and ground chilli. Give a good stir.

Remove leaves from rosemary sprig, and chop them finely;

Finely chop Garden Sage, too,  and add rosemary and Sage to the dry ingredients.

Dig a well in the middle of the flour mixture, and break in the eggs. Add milk and Chili Oil, and stir well, until just blended.

Add cooled courgette and pepper mixture, and fold gently into the batter, until well-distributed. Spoon batter into prepared loaf pan.

Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden colour, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.

Serve Courgette and Pepper Loaf warm or cold, with Cherry Tomatoes and Mesclun.

[hibiscusbabyboy]

Veg Kadai

Ingredients:

For Kadai Masala:

1 tablespoon coriander seeds

½ teaspoon cumin seeds

2 cloves

2 green cardamoms

½ inch cinnamon

3 to 4 dry kashmiri red chilies – broken and seeds removed

1 teaspoon kasuri methi (dry fenugreek leaves)

8 to 9 cashews – whole and not halved

4 to 5 black peppercorns

For Vegetables:

100 grams carrots or ½ cup carrots cut in batons

100 grams potatoes or ½ cup potatoes cut in batons

⅔ cup green peas – fresh or frozen

100 grams bell pepper or 1 medium-sized or ½ cup sliced bell pepper (capsicum), any colored variety

⅓ cup sliced onions

1 tablespoon oil – for sautéing bell peppers and onions

Other Ingredients:

2 tablespoons oil

¼ cup chopped onions

1 teaspoon Ginger Garlic Paste or ½ inch ginger and 3 to 4 garlic – crushed to a paste in mortar-pestle

200 grams tomatoes or 3 medium tomatoes pureed – about ⅔ cup tomato puree

¼ teaspoon turmeric powder

¼ teaspoon red chili powder or cayenne pepper

1.5 to 2 cups water or as required

salt as required

3 tablespoon light cream or cooking cream (low fat) or 1.5 tablespoons heavy or whipping cream

2 to 3 tablespoon chopped coriander leaves

1 inch ginger – julienne for garnish, optional

Making Kadai Masala:

Heat a small frying pan. Keep heat to a low and add the following spices – coriander seeds, cumin seeds, cloves, green cardamoms, cinnamon, dry kashmiri red chilies, kasuri methi, cashews and black peppercorns.

Stir often and roast on a low heat until the spices become fragrant. No need to brown the spices. Set aside.

Preparing Vegetables:

Blend tomatoes and make a smooth puree in the same mixer-grinder if its big enough or in another blender or mixer. No need to blanch tomatoes before pureeing. Set aside.

In a pan heat 1 tablespoon oil and add the sliced onions and sliced bell pepper. Use any colored bell pepper.

Stir very well and saute the onions and bell pepper on a low to medium heat.

Saute till the bell peppers are half cooked. Some crunch is desirable.

Remove the sauteed onions and bell peppers aside. Chop the potatoes and carrots in 2 inches batons and keep them aside too.

Making Veg Kadai:

In the same pan, then heat 2 tablespoons oil. Add ginger-garlic paste. Stir and sauté for some seconds on low until the raw aroma of ginger-garlic goes away.

Next add finely chopped onions.

Stir and saute the onions on medium-low to medium heat until they become light golden.

Add the prepared tomato puree. If using ready tomato puree, then add ⅔ cup tomato puree.

Add turmeric powder and red chili powder or cayenne pepper. Stir to combine.

Sauté the masala stirring often on low to medium-low heat till the tomato puree cooks, the masala thickens and you see oil releasing from the sides.

Then add the potato, carrot batons together with the green peas.

Stir and saute for a minute.

Add 1.5 to 2 cups water or as needed. Season with salt according to taste. Stir well.

Cover the pan. On a medium heat simmer and cook the veggies. Check from time to time and if required, add more water.

The veggies need to be cooked well yet still retain shape. They should not become too soft.

Then add the ground kadai masala reserving 1 teaspoon of it for garnish. Stir very well.

Add the sautéed bell peppers and onions. Mix and stir again.

Simmer for 5 to 6 minutes on low to medium-low heat. If the kadai vegetable gravy looks dry, then add some water.

Then add 3 tablespoons of light cream or low-fat cream or 1.5 tablespoons of heavy or whipping cream.

Stir and mix the cream with the rest of the gravy. Switch off the heat.

Lastly add chopped coriander leaves. Stir again very well.

Serve veg kadai gravy hot garnished with some chopped coriander, ginger julienne and sprinkled with the reserved kadai masala.

Accompaniments for veg kadai are tandoori roti, naan, chapati, paratha, bread. Also goes well with steamed rice, jeera rice or saffron rice.

Notes:

Add almonds or melon seeds in place of cashews. But note that either will give a unique, different flavor and taste to the gravy.

Omit kasuri methi, if you do not have them or add a light pinch of fenugreek powder.

Feel free to add your choice of vegetables. Keep in mind the cooking time of various vegetables that you want to add. Add veggies which cook longer first and when they are par-cooked, add the vegetables which take shorter time to cook.

Use any colored bell peppers or opt to add a mix of all colored varieties.

Kashmiri red chilies, do not make the dish spicy, but give it a vibrant orange color. For a spicy taste, use dry red chillies that are medium-hot in combination with kashmiri red chilies.

[minmos]

i keep making my food too spicy bc every time im cooking im like. oh shit, this garlic peppercorn hot sauce is really good, i should add some for taste -> ugh, i also have this less good gamer hot sauce, i should add a little bit just to use it up -> frank's red hot is really good, i should add a little bit of that too -> ok, let's add some cayenne for a little spice (0 concept of how much i have added so far) -> i'll add some chili powder too for color -> a little white pepper couldn't hurt too as long as i don't add too much, just be gentle and it won't make it much spicier -> maybe i should add a little hot curry powder too to add a little flavor -> fuck, i have some jalapenos in the fridge that are about to go bad, i should use those

my evil curse. imagine me sweating.

[millennialgrandma]

when i say i'm making stove top mac&cheese i mean i'm using good elbow mac and i'm boiling it in half and half and water. and i'm adding in a dollop of colman's mustard and a knob of butter. and i'm sprinkling in nutmeg and garlic powder and smoked paprika and aleppo chili and dried herbs from my garden. and i'm grinding up peppercorns with my mortar and pestle and i'm being generous with the flakey salt. and i'm adding in at least as much broccoli as there is pasta. and i'm holding it all together with gruyere and sharp white cheddar and parm. and love, by the way. in case you were wondering.

[hellyeahsickaf]

Not to keep reminiscing about when I was more abled but man what I'd give to be thinly slicing garlic, onion, tomatoes, throw them in a pot with ghee on medium-high until the onions are translucent and yellowed but not caramelized, and chop some carrots, cauliflower, potatoes, mushrooms, throw them in with some peas and corn and let those cook, mince a green chili pepper, cilantro, and ginger and lime zest, add bit of tomato sauce, then about 4 cups of stock and simmer it on low adding lime juice, a couple of prunes (trust me on this), seasoning it with cumin, cardamom, salt, cinnamon, clove, turmeric, curry powder (most of these spices are in curry powder it's more of a ratio thing), and peppercorn, and then let that bitch simmer for an hour or two until I have curry and throw some naan in a pan with butter, maybe pan fry some okra and make a side of chana masala or dal. No pre packaged meal beats that yknow?

[itsnazib]

A Journey Through The Aromas Of Pakistani Nihari - Easy Delicious Nihari Recipe

The word Nihari is derived from the Arabic word Nihar, which means morning. Hence the name Nihari means that it was used for breakfast.

Nihari-making originated either in the back streets of Delhi's Jama mosque, or many Lucknow enthusiasts believe it began with the fall of the Mughal Empire in the late 18th century. After, the Nawab happened from the kitchens of Oudh.

The method of preparing nihari is still more or less the same as it was in the early days. 

In those days, after the lid of the pot was covered, a dough stick was placed on its sides to maintain maximum temperature and slow cooking with steam. After lightly frying the meat, aromatic spices were added to it and left to slowly decompose and absorb the aroma of these spices.

The flavor of these spices would settle into the meat very gently, as if someone were casting a spell to entice someone.

Making Pakistani Nihar: The Easy Way

Prepare to embark on a culinary voyage, we will try to uncover the secrets of nihari, a dish steeped in tradition and bursting with flavor. 

Join us as we delve into the depths of this iconic dish, and unveil a traditional Pakistani nihari recipe that will transport your taste buds to the bustling streets of Lahore or Karachi.

Making The Best Nihari - Ingredients

Before we begin our culinary adventure, let's gather the following ingredients for our nihari:

1 kg beef shank or mutton, cut into chunks

2 large onions, thinly sliced

1/2 cup ghee or cooking oil

3 tablespoons ginger paste

3 tablespoons garlic paste

1 tablespoon turmeric powder

2 tablespoons red chili powder

2 tablespoons coriander powder

1 tablespoon cumin powder

1 teaspoon fennel seeds

1 teaspoon black peppercorns

4-5 green cardamom pods

2-3 cloves

3-4 bay leaves

Salt to taste

Warm water

Fresh ginger slices

Fresh green chilies

Chopped coriander for garnish

Naan bread or steamed rice for serving

Step-by-Step Instructions For Making Nihari

Now, let's dive into the art of preparing Pakistani nihari with our step-by-step guide:

Step 1: Fry the Onions

Heat ghee or cooking oil in a large pot over medium heat.

Add the thinly sliced onions and cook until they turn golden brown and caramelized, stirring occasionally to ensure even cooking.

Step 2: Searing The Meat

Once the onions are caramelized, add the beef or mutton chunks to the pot.

Increase the heat to medium-high and sear the meat on all sides until it develops a rich, brown crust, locking in the flavors.

Step 3: Crafting The Spice Blend

While the meat is searing, prepare the spice blend by combining ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, fennel seeds, black peppercorns, green cardamom pods, cloves, and bay leaves in a small bowl.

Step 4: Infusing The Flavors

Once the meat is seared to perfection, add the prepared spice blend to the pot.

Stir well to coat the meat evenly with the aromatic spices, allowing them to release their flavors and aromas.

Step 5: Slow Cooking

Pour enough warm water into the pot to cover the meat completely.

Reduce the heat to low, cover the pot with a lid, and let the nihari simmer gently for 4-5 hours, or until the meat is tender and falls apart easily.

Step 6: Thickening The Gravy

After the nihari has simmered for several hours, remove a ladleful of the gravy from the pot and transfer it to a separate bowl.

Using a fork or whisk, mash the onions and spices in the gravy until they form a smooth paste.

Pour the mashed gravy back into the pot and stir well to thicken the nihari to your desired consistency.

Step 7: Serving

Serve the hot nihari in bowls, garnished with fresh ginger slices, green chilies, and chopped coriander.

Accompany the nihari with warm naan bread or steamed rice for a complete and satisfying meal.

The Bottom Line 

With its tantalizing aroma and robust flavors, Pakistani nihari is a dish that embodies the essence of Pakistani cuisine. By following this above traditional recipe and savoring each step of the cooking process, you can experience the true magic of nihari and transport yourself to the vibrant streets and bustling bazaars of Pakistan. 

So gather your ingredients, unleash your culinary prowess, and treat yourself to a taste of authentic Pakistani nihari that will leave you craving more.

[cat-appreciator]

Some years ago I had a lovely chana masala (“chickpea curry”) recipe which I’ve since lost. Attempting to recreate it led me to the recipe below, which seems to be quite popular! It’s based in part on a recipe from https://minimalistbaker.com/easy-chana-masala/ with some alterations. It’s my go-to meal for entertaining guests.

CAT’S SUPER EXCELLENT CHANA MASALA

INGREDIENTS For grinding your own Garam Masala:

2 small dried red chillies

1 tsp black peppercorns (or 1/2 tsp ground black pepper)

1 tsp cumin seeds (or 1/2 tsp ground cumin)

1 tsp cardamom seeds (or 1/2 tsp ground cardamom)

1/2 tsp whole cloves (or 1/4 tsp ground cloves)

1/8 tsp ground nutmeg

Grind together in a spice blender or mortar and pestle. This makes more than you will need for this recipe so you will have leftover Garam Masala! Theoretically you could use pre-blended Garam Masala but I haven’t tried that. If you don’t have all the spices already then getting pre-made Garam Masala will certainly be cheaper.

INGREDIENTS FOR THE MEAL

3 tbsp cooking oil

1 onion, diced

1 tbsp cumin, ground

1 tsp chilli powder

1 tsp ground turmeric

3/4 tsp salt

6 cloves garlic, minced

2 tbsp ginger, minced

2-3 fresh green chilies, finely diced (I used frozen red ones, so using frozen chillies is an option here)

1/2 cup cashew nuts, unsalted (I found mine in the baking supplies aisle, not the snack nuts aisle)

1 red capsicum, diced

1 can diced tomatoes

2 cans chickpeas, drained and rinsed

2 cups frozen peas

1/4 cup plain Greek yoghurt

1 tsp garam masala

INSTRUCTIONS

1. Mince together garlic, ginger, and green chillies in a mortar and pestle or blender.

2. Heat the oil in a large pan and add the spices (except the Garam Masala) and minced garlic-ginger-chillies mixture. Cook for around 30 to 60 seconds - the goal here is to lightly toast the spices, not burn them! If they get a bit dry you can add a little more oil.

3. Add the onions and saute until transparent.

4. Add the tomatoes, capsicum, cashews and chickpeas. Increase the heat to medium-high until it begins to simmer, then simmer for 20-30 minutes, uncovered, stirring occasionally, until the mixture is thickened.

5. Add the peas, yoghurt, and Garam Masala. Cook for a further 5 minutes until the peas are heated through.

Serve on long grain white rice. I like it with a bit of sour cream on top.

I’m told a friend has had success in substituting coconut milk for the yoghurt, if you want a dairy-free/vegan option!