#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

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp of filling (if you're not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings on a parchment paper-lined plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

4. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

[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.

[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?

[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.

[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.

[najia-cooks]

[ID: A large bowl filled with several chicken breasts covered in an herb marinade, dark green olives, and pale yellow lemon wedges. End ID.]

Vegan tajine djaj b zitoun / طاجين الدجاج بالزيتون (Moroccan chicken stew with olives and preserved lemon)

This tajine features chicken flavored with chermoula--a Moroccan marinade primarily consisting of cilantro and parsley (in ratios anywhere from 1:1 to 4:1) but also inclusive of garlic, spices, chili pepper, garlic, and lemon, depending on region and personal preference. The chicken is then slow-cooked in olive oil and water to produce a thick, saucy stew; bitter olives and Moroccan preserved lemons add tanginess, salt, and color.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the marinade:

~ 300g unseasoned, unbreaded vegan chicken breast (I used Gardein)

2-inch chunk cassia cinnamon, or 1/2 tsp ground cinnamon

1/2 tsp black peppercorns, or ground black pepper

1/2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cumin seeds, or ground cumin

1 small bouquet parsley

1 small bouquet cilantro

pulp of 1 preserved lemon*

1 clove garlic

1 Tbsp olive oil

1/2 cup water

pinch of saffron

*Moroccan preserved lemons are simply a Moroccan variety of lemon preserved in saltwater. They may be found in halaal grocery stores; Mina is a brand that I've seen in western grocery stores in the U.S.. I've also used Thai preserved lemons from an Asian grocery store in a pinch.

For the dish:

1 Tbsp vegetarian chicken stock concentrate (or substitute soy sauce)

1/2 cup water (vegetable stock, if not using chicken stock)

Large handful of bitter green olives

1 preserved lemon, quartered

1 large yellow onion, chopped

1 Tbsp olive oil

salt to taste

INSTRUCTIONS:

1. If frozen, allow chicken to thaw in the refrigerator for several hours, or in a large bowl full of warm water, while you prepare the marinade.

2. Grind saffron to a fine powder in a mortar and pestle, or crumble it between your fingers. Soak it in 1/2 cup of just-boiled water for at least 10 minutes.

3. If using whole spices: heat a dry skillet over medium heat and toast cinnamon and black peppercorns for a few minutes until fragrant and a shade darker. Set aside. Toast cumin seeds for about a minute until fragrant and set aside. Remove the skillet from heat and toast ground spices, agitating constantly, for about 30 seconds.

4. Grind parsley and cilantro leaves to a paste in a mortar and pestle, or mince them and then crush them with the flat of a knife. Mash garlic and lemon pulp in a mortar and pestle, or grate the garlic and chop the lemon pulp.

5. Mix all marinade ingredients in a large bowl and rub marinade onto both sides of each chicken breast.

6. In a large pot, heat oil on medium high. Add onions and cook for 5-8 minutes until translucent; remove from the pan or push to the side.

7. Lower heat to medium and brown chicken on both sides (about 5 minutes each side). Mix in with onions.

8. Lower heat to low and add olives, lemon, and vegetable or chicken stock. Cook, partially covered, for about half an hour to allow flavors to incorporate and stock to thicken.

(Traditionally, tajine b djaj is cooked by heating oil in a tajine, then adding onions, chicken, and water and covering to allow the chicken to steam for several hours. The lemons and olives are then added later in the cooking time. I haven't found much of a point to doing this with vegetarian chicken substitutes; the texture does not improve with simmering, and the 'chicken' doesn't let out much flavor into the cooking water (which is why I've called for stock, rather than water, in this recipe)).

Serve warm with khobz. The flesh of the preserved lemons is eaten; the rinds are left.

[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!

[topgunreacts]

I can't believe I neglected to ask you this vital question in my "Principles of Aviation" Ch3 flailing, so I'll do it here: How do you organize your spices?

Genrefied alphabetizing. If there are categories containing multiple options with different names, they are nested.

Example: chipotle powder, cayenne, ancho powder, cobanero chili, paprika varieties, etc are all nested under Chili, because all of them derive from chili peppers. But green, white, and black peppercorn are nested under Peppercorn in the Ps. Salts are kept alone, in a cabinet near the oven for quicker access.

I probably have between 50-60 herbs and spices in my pantry, so organization is very important.

[lady-sci]

rotisserie chicken tacos with cilantro vinegar slaw and pickled onions!

this turned out better than I was hoping (was expecting fine & it was really good!) and the leftover chicken will definitely become burritos on monday. vibe based recipes are under the cut

slaw: mix lime juice, rice vinegar, a tiny bit of soy sauce, maple syrup, and sriracha in the bottom of a large bowl. Add a bag of coleslaw mix (mine had green & purple cabbage and carrots), 3 green onions (chopped), and half a bunch of cilantro (chopped). Toss to combine & let sit while preparing the rest

chicken: shred cooked chicken. in a skillet heat up some salsa, tomato paste, chipotle in adobo, and taco seasoning with enough water to thin it out. once the flavoring all looks like one thing add your chicken & stir to coat. let it cook until everything is heated through while you warm your tortillas. optional: add a bit of oil and let it get a bit crispy

pickled onions: equal parts rice vinegar, white vinegar to ~3/4 cup, add 1/4 cup water and heat. Add a tsp of salt and a splash of maple syrup and stir until salt is dissolved. Slice onions root vertically and arrange in a jar, pour hot vinegar on the onions & add any extra flavorings you want. I did a clove of garlic, mustard seeds, and Sichuan peppercorns. let sit at least half an hour, I made mine the night before when I had an extra half onion from something else. put on EVERYTHING

taco seasoning: if, like me, you don't actually have that many premade spice blends this is what I cobbled together as a salt-free taco seasoning. 1 tbsp mexican chili powder, 1 tsp garlic powder, 1tsp cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, about 10 grinds of black pepper, 1/4 tsp aleppo pepper.