#cooking with coriander seeds

[jellyfishegg]

finally went to the asian grocer and bought some Szechuan pepper and, not to be homophobic, but I wasn't expecting it to be so.... fruity?

[jrpimpex99]

JRP Impex: Top Exporter of High-Quality Coriander Seeds (Dhaniya) from India 

India is famous for its spices, and coriander seeds, or Dhaniya, are one of the most popular and flavorful. JRP Impex is proud to be a top supplier and exporter of high-quality coriander seeds. With a focus on freshness and purity, we bring the authentic taste of Indian spices to kitchens around the world. 

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Coriander seeds are well-loved for their warm, citrus-like flavor and rich aroma. They are a key ingredient in cooking and are used in many dishes, from curries and soups to pickles and spice blends. 

Our coriander seeds are carefully selected from trusted farms, ensuring that they are clean, fresh, and full of flavor. 

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Every step, from cleaning and drying to grinding and packaging, is handled with care to ensure that the seeds meet international quality standards. 

A Global Reach 

JRP Impex delivers coriander seeds to customers all over the world, including Asia, Europe, and the Middle East. We make sure our products reach you on time, no matter where you are. 

Our customers include spice manufacturers, food processors, restaurants, and retailers. No matter your need, we have the right coriander product for you. 

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At JRP Impex, we believe in offering only the best. Our coriander seeds are full of natural flavor and aroma, perfect for bringing out the best in your dishes. We work directly with farmers to ensure that our products are sustainably sourced and of the highest quality. Our prices are competitive, making it easy for businesses of all sizes to afford premium spices. Plus, we deliver your orders quickly and reliably, so you can count on us every time. 

A Closer Look at Coriander 

Coriander, scientifically known as Coriandrum sativum, is a plant from the parsley family. Its seeds are round, plump, and brown, packed with natural oils that give them a strong and unique flavor. Both the seeds and leaves of coriander are widely used in cooking. 

In Indian cooking, coriander is one of the most used spices, enhancing the flavor of curries, soups, and pickles. It is not only delicious but also good for digestion and overall health. 

Experience the True Taste of Indian Spices 

JRP Impex brings the authentic taste of Indian coriander seeds to your doorstep. Whether you’re a chef, a business owner, or someone who loves cooking, our coriander seeds will help you create amazing dishes. 

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[tilbageidanmark]

[sleepymccoy]

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg

[fuckingrecipes]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[do-you-have-a-flag]

a recipe I keep making lately

chop up a salad, whatever you prefer. my go to includes red cabbage, cucumber, capsicum, coriander, and maybe some cos lettuce or grated carrots or celery. add salt and lemon juice or vinegar to taste and give some acidity.

boil water and mix with half a stock cube or red thai curry paste or whatever combination, add couscous to that

toast up some seeds and nuts, i prefer at least cashews and sesame seed but walnuts and pine nuts are also great

combine the previous items and add lao gan ma or other chilli crisp oil- or even siracha- on top. I like to use the chilli oil to fry an egg to make even more of a meal of it. sometimes i add the chilli crisp to the couscous directly

i love this because I love Big Salad and it's a great combo of: warm, spicy, crisp and refreshing, slightly tart, and crunchy.

also none of the ingredients take more than a few minutes each to prepare. you can chop the salad while the kettle boils, while the couscous cooks (can just be in a covered bowl or microwave) for a minute you can toast the seeds and nuts mix, while you combine the other ingredients you can fry the egg. so it can be very quick but even if you do things sequentially instead of simultaneously it generally doesn't take more than 20 minutes.

and multiple ingredients can be altered or substituted based on preference and what you have ready in your kitchen.

[ghostofasecretary]

oh my god

do you guys know about food. like yes of course you do but

i went from five actually no THREE years ago "i can make any roasted veg in the skillet and a nice pasta" to "yesterday i made tamarind paste for the rasam and dal and cumin rice and roti i cooked for dinner"

and oh my god!! food is so good!! i was not super impressed with my rasam last night--i think the cumin rice overwhelmed it--but tonight i put heaps of it over plain rice and. DUDE. i love me a thin soup with rice as a thickener and apparently that is not limited to weird experiments

also i used my mortar and pestle for the spices and. like. a) turns out with my wooden one grinding against the sides in circles is way more effective than pounding straight downwards b) also more fun and c) BLACK PEPPER IS SO GOOD??? i would describe myself as. like. an average pepper enjoyer. but i used a tablespoon of coriander seeds, a teaspoon of black pepper, and 10g of ginger root that i mashed in after the spices were ground and the black pepper came THROUGH and was SO DELICIOUS and i may have to become a fuck-your-little-pepper-grinder guy because. like. it tastes vaguely fruity? it has NOTES???

AND my roti was neither over nor super underhydrated and rolled out nicely and mostly puffed up ^-^

i need to find the tumblr user whose advice post was like "you need to stop treating food as a chore and start treating it as a priority" and thank them for changing my life. FOOD?? IS SO GOOD???

(don't worry my simple dinner is still yogurt and fruit and seeds/nuts and oats/granola. i'm not that far gone yet. but all of the things i made last night and tonight felt ACHIEVABLE AND REPEATABLE and i love it so much)

[barterinternational]

Barter International is well founded exporter of cumin seeds, coriander seeds, sesame seeds from Rajkot, Gujarat (India). Also importing drywall screws, drywall tape, self drilling screws, and potassium humate.

[stalkerofthegods]

Lady Hestia Deep Dive

Lady Hestia is a wonderful goddess, she is always there for everyone, I adore Lady Hestia, I do not worship her personally but I know well that she is Amazing.

Herbs • Chaste trees, Rosemary, Parsley, Basil, Sorrel, vanilla, Cinnamon, coriander, Marjoram, Mint, Lemon balm, cloves, clary sage, Allspice, Angelica, Coriander, poppy seed, chamomile, Angelica, Bay, garlic, mint, peppermint, pepper, marjoram, The lavender, the chaste tree, the datura, the California poppy, the goldenrod, the hollyhock, the yarrow, the purple coneflower, all white flowers, Lavender, White roses, angel’s trumpet, goldenrod, hollyhock, and yarrow, pine, Wildflowers & sunflowers, raspberry leaves, sage, pearly everlasting, yellow rose

Animals• pigs, donkeys, one-year-old cows, a Crane. 

Zodiac & scared number  • unknown, I cannot find out what month she was born on, or the day. But I would associate numbers 1, and 6 because she is the oldest and the youngest (and etc, but who even likes my rambles?)

Colors •Gold, yellow, orange, red,  White, Gold, Lavender, light purple, black, silver, and dark red

Crystal•Carnelian, Garnet, Goldstone, Calcite, Topaz, garnet, amethyst, lapis lazuli, green tourmaline, Vanadinite, Quartz, gold, silver, and brass, Amber colored crystals, citrine, clear quartz, sunstone.

Symbols• a kettle, the hearth (fireplace), torch, candle

Jewelry you can wear in their honor• friendship bracelets 

Diety of• the virgin goddess of the home and hearth fire, cooking of meals, and sacrificial food for feasts, architecture, domesticity, family, and the state, and sacrificial flame

Patron of where the families ate and congregated, hospitality, family.

Offerings• give her prayer beads that remind you of her that are not Christian (or make one, which is better), wooden beads, Oil Lamps, Seven Day Candles (because they burn for 7 days), LED Candles, A Candle that reminds you of home, White or red candles, Apple juice, cider, Wine, Baked goods, keys to the home (preferably not stolen(looking at Hermes devotees))), Small kitchen antiques/objects,  pottery/cups/bowls, artwork of homey things, a meal, your favorite things, poetry, books, items you made, fall-themed stuff, spring-themed stuff, First/last foods & libations from a meal, Candles/flame, Honey, Pork, Cakes or Cookies made to look like one of Her symbols,), Keeping a candle/hearth fire or lamp constantly burning, Pictures of homes you want to live in one day, pictures of homes you have lived in, Pictures of architecture that you like, Teacups, teaspoons, tea towels, Childhood memories (ex- stuffed toys, baby clothes, old photos), Homegrown herbs, Toys or art of donkeys and pigs, Leaves or blooms from a chaste tree, Tea light candles (real or fake), Your favorite poetry or poetry you have written for Her, Your favorite books, Stories you have written, Art of flames, fire, candles, Garmets that you have made such as clothing, blankets, beanies, Homemade lotions, bath bombs, shower gel, bubble bath (You can ask Her to bless them then use them she probably won't say no), Beeswax products, honey, olive oil, pumpkin pie 

Devotional• Pick up rubbish in communal areas, Offer the first or last bites/portions of food your to her, Cooking/baking for yourself or others, Having a candle lit whenever possible (electric or real), playing a video of a fire place, Volunteerring at homeless or DV shelters, donating to homeless or DV shelters,  Setting healthy boundaries with friends and family, reading about Tea/Coffee magick, Getting involved with your local community, Advocating for policies you believe will better the community Allowing yourself to rest,  Do a chore you've been putting off for a long time, organize to hang out with some loved ones, Veil or bind your hair, Wear something red or orange, Make a devotional playlist for her, make a Pinterest board or a mood board for her, Learn about kitchen witchery, Cook a meal in her name, Clean the House, Put together a puzzle, Eat popcorn and watch a movie, do Knitting, read about knitting, donate yarn and

knitting supply’s, prepare food for family, make the table before eating, garden, Harvest berries, pick flowers, Donate to food charity/drives, Support people who lost their homes to natural disasters, Welcoming others into your home, Keeping the peace (especially in the home), Donations of time & money to Habitat for Humanity, Do little (or big) acts of kindness, If you have a fireplace light it for Her or build Her altar around it, Meditate next to a fire, Read poetry or a book, play a playlist for Her and play it while you clean or cooks, Clean your house/room and keep it nice and tidy, Take a cooking or baking class, Collect recipes and keep a recipe book, Host celebrations at your home, Remember your ancestors and learn more about them, Spend time with your pets, Take care of yourself and your mental and physical health (Your body is a home for you),  Take a hot bath, eat some ice cream, chill at home for a day, Pray to Her( ex- for protection, inspiration, happiness, guidance, and help getting rid of negative entities in the home, peace in the home, good food, an abundance of food, independence), help to start/tending to the hearth, work on having strong family bonds, Open your curtains and let the sunlight warm the room, Make a potful of tea and keep it in a large thermos, Watch movies that make you feel nostalgic and cozy, Say goodnight and good morning to her, Get an electric blanket and feel the warmth connect you to her, Cuddle a stuffed animal, Make a blog/journal filled with cozy homely things, Keep a few locally baked goodies nearby for when you need them, String up fairy lights and use them as your only light source, Whisper prayers and devotional pieces before you go to sleep, Use a Himalayan salt lamp to connect to feeling of a fire, Invest in little things (ex- pillowcases, photos, curtains) that make your room feel welcoming and peaceful, Make a little bottle filled with herbs and crystals and other things that remind you of her, Listen to music that makes your soul happy and your heart content, Take care of yourself (ex- Brush your hair, use a wet cloth on your face), Keep a tealight on you, Clean one small area of your house, Savor a hot drink, Do small, unnoticed acts of kindness, Always greet animals (both big and small), Do anything by candlelight,  Wear colors you associate with her, Practice your patience (both external and internal), Be a listening ear or shoulder to cry on for those who need it, Make compromises when it is healthiest for both parties, always have a lighter or matches, Listen to music that reminds you of her, Spend time tending to your body, Leave a big tip the next time you have a chance, Practice kindness in all areas of your life (including driving), Take a hot bath or shower with no time limit, Decorate a space, Build a fire, Compliment people (both strangers and loloved ones), Donate something (ex-clothes, money, or your time), Look at photos and embrace the happy nostalgia, Wear makeup or jewelry that reminds you of her, Wake up early to see the sunrise - or watch the sunset, Watch/read about acts of kindness to be inspired, wear prayer beads that are for her, go to a high school reunion, do a family reunion, do budgeting in her honor, do meal planning, set healthy boundaries, have a household notebook, do seasonal cleaning, try home remedies,As you light your gas stove, say a prayer to Hestia, Spend quiet quality time at home, Gather your family (including your chosen family) for a festive candlelit meal, Commit to spending more time with children and old people.

Ephithets•Äídios - eternal, Aïdius – See Äídios., Basileia - See Vasíleia, Bulaea - See Voulaia., Chloömorphus – See Khlöómorphos, Daughter of lovely-haired Rǽa, Khlöómorphos - verdan, Polýmorphos - multi-formed, Polyolbus – See Polýolvos, Polýolvos - rich in blessings, Potheinotáti - beloved, Prutaneia – See Prytaneia, Prytanei, Vasíleia - queen, Voulaia - of the council, Prytaneia -”of the Prytanis.” 

Equivalents• Vesta (Roman), loki (Norse), Brigid (Celtic), Hathor (Egyptian)

Signs they are reaching out• having a strong urge to Vail in her honor, seeing her animals and symbols in your dreams, and seeing her imagery a lot, everything at home suddenly going well.

Vows/omans• that she “would be a maiden all her days”

Morals• morally light/pure

Courting• None 

Past lovers/crushes• None

Personality• She avoids drama, and is generous, but her temper is volcanic in nature, she is slow to anger, but when she gets angry her rage is a force of nature. She is modest, tranquil, and industrious

Home• Mount Olympus 

Mortal or immortal • immortal 

Fact• Historically she is supposed to be the first deity offered to in a ritual due to being the goddess of fire, she's the oldest Olympian, She is spat out last by Kronos so she is also the youngest, she shares her seat with Diyonisus, she did not give it up, she receives a share of every sacrifice/prayer to the gods, and she is commonly seen alongside with Hermes, I would recommend putting their alters close together.

Element• fire 

Curses• a bad family life, food being burnt, having not enough food, being turned away at restaurants, being homeless, your house catching on fire 

Blessings• all domestic happiness and blessings

Roots• Greek mythology….and she was raised in her father's stomach, and at the first years of theogony era.

Friends• all of the gods, but most notably Hermes, but is not friends with Priapus, she dislikes him (he tried to rape her.) 

Parentage• Cronus and Rhea

Siblings• Zeus, Poseidon, and Hades, Demeter, Hera 

Pet• she has no pets.

Children • she has no children.

Appearance in astral or gen• she was typically represented wearing a veil and robe. In some images, she held a flowering branch or kettle as well.

Festivals • None, at every feast and meal a liberation was made to her name first and last, but I associate Thanksgiving with her, but her Roman counter part Vesta has 1-15 June of each year, an then another festival celebrated on 8-9 July.  Hestia is also mentioned on 8 June. But a neo-pagan sets aside 26 December – 22 January as a month devoted to Hestia.

Status• Virgin theoi goddess.

What disrespects her turning away people at your home (she is a goddess of hospitality and it was seen as disrespectful to her to do so.)

Planet• unknown 

Her Tarot cards• the Temperance, the fourteenth Major Arcana card.

Remind me of• Hot cocoa, and Thanksgiving. 

Scents/Inscene • Lavender, Rose, spring water,  rain, Pumpkin, Apple pie, cinnamon, fall leaves, Chamomile, Myrrh, Frankincense, Iris, Angelica, Peony, Angelica, iris, Sandalwood 

My opinion • I like her, but I'm scared of her too. (what a shocker!) 

Prayers• 

Historical-

Holy Queen of Sanctity, we hymn you, Hestia, whose abiding realm is Olympus and the middle point of earth and the Delphic laurel tree! You dance around Apollo’s towering temple rejoicing both in the tripod’s mantic voices and when Apollo sounds the seven strings of his golden phorminx and, with you, sings the praises of the feasting gods. We salute you, daughter of Kronos and Rhea, who alone brings firelight to the sacred altars of the gods; Hestia, reward our prayer, grant wealth obtained in honesty; then we shall always, dance around your glistening throne.

For the lost -

Blessed Hestia, the first and the last, and the always flame. May your light burn bright and strong, May your prayers be those of respect and love, May you guide the lost, And give to those who have nothing. I give thanks to you, Hestia, for all that you have done And continue to do.

For people with intrusive thoughts -

I ask Hestia, the kind goddess, to help those who feel down. May they find comfort and peace inside of their homes and inside their own minds. Protect them for their destructive thoughts, and be the safe place they need so much

A prayer for homeles—

In Hestia’s name, may you always have a home and a roof over your head. May you always be comfortable and warm with a full belly. May you always be in good spirits and good company, never knowing the pervading loneliness that envelopes the soul.

Morning 

Blessed Hestia, Fill this home with your light and bounty, As the day fills it with golden sunshine.

Evening

Glorious Hestia, Let your hearth fire warm this house, As night draws her shadowed cloak over it now.

Blessings of the kitchen-

Hestia bless my little kitchen, I love it’s every nook And bless me as I do my work, Wash pots and pans and cook. May the meals that I prepare, Be seasoned from above, With thy blessings and thy grace, But most of all thy love

Links/websites/sources •

ts-witchy-archive, constantly-disheveled, saryoak, eldritchhorror06, https://twelfthremedy.tumblr.com/post/625205765818515456/hestia-offerings/amp, https://www.tumblr.com/honeyandhestia/179727039352/offerings-to-hestiahttps://twelfthremedy.tumblr.com/post/625205765818515456/hestia-offerings/amphttps://www.tumblr.com/honeyandhestia/179727039352/offerings-to-hestiahttps://www.learnreligions.com/hestia-greek-goddess-of-the-hearth-2561993#:~:text=Keep%20a%20candle%20dedicated%20to,prayers%2C%20songs%2C%20or%20hymns.https://www.theoi.com/Ouranios/Hestia.html#:~:text=In%20myth%20Hestia%20was%20the,youngest%20of%20the%20six%20Kronides.https://www.theoi.com/Ouranios/Hestia.htmlhttps://greekmythology.fandom.com/wiki/Hestia#google_vignettehttps://greekmythology.fandom.com/wiki/Hestiahttps://greekgodsandgoddesses.net/goddesses/hestia/https://www.hellenicgods.org/festivals-of-hellenismos---eortai https://hestiasservant.wordpress.com/2018/05/27/honoring-hestia-a-festival-every-day/https://www.elissos.com/the-family-goddess-hestia-mother-of-all-gods/#:~:text=The%20birth%20of%20Hestia%20dates,to%20his%20throne%2C%20his%20children.https://en.m.wikipedia.org/wiki/Rhea_(mythology)#:~:text=According%20to%20Hesiod%2C%20Rhea%20had,and%20Zeus%20in%20that%20order.https://www.reddit.com/r/pagan/comments/14sy8cj/is_hestia_reaching_out_to_me/https://mythopedia.com/topics/hestia

http://persephoneandhecate.blogspot.com/2011/06/exploring-archetypes-hestia.html?m=1https://www.tumblr.com/honeyandhestia/170063420188/bedridden-devotion-to-hestiahttps://honeyandhestia.tumblr.com/post/170063420188/bedridden-devotion-to-hestiahttps://www.tumblr.com/heatherwitch/160613514230/hestiavesta https://constantly-disheveled.tumblr.com/post/156636591525/can-a-hearth-fire-just-be-a-candle-that-you-lighthttps://www.tumblr.com/honeyandhestia/169551188078/devotional-activities-for-hestiahttps://www.tumblr.com/honeyandhestia/167758105763/jar-to-help-me-connect-to-hestia-chamomilehttps://www.tumblr.com/honeyandhestia/171225676313/burn-herbs-and-spices-as-an-offering-to-hestia-i https://www.tumblr.com/honeyandhestia/183383795283/what-kind-of-crystals-would-yall-associate-with https://www.tumblr.com/honeyandhestia/171208375440/a-historical-prayer-to-hestiahttps://www.tumblr.com/honeyandhestia/169394109439/i-ask-hestia-the-kind-goddess-to-help-those-who https://www.tumblr.com/honeyandhestia/166938581678/if-youre-still-doing-prayer-requests-may-you-be https://www.tumblr.com/honeyandhestia/178225408393/lady-hestia-goddess-of-comfort-and-warmth-to https://www.tumblr.com/honeyandhestia/183772520921/a-little-kitchen-prayer-for-hestia https://www.hellenicgods.org/festivals-of-hellenismos---eortai

I use resources, I do not own the info, and most deep dives have UPG (that I use in my work.) And I only take some information from sources. I am 14, this is my hobby, I am learning but I spent many hours and days on this, and I am always open to criticism. I have been doing worship for 5 years. Please know you can use the info, I do not sue, but I will take action if this work is used without permission and not put as a resource if used in any work. without permisson and not put as a resource if used in any work, for the public.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[4narecipes]

Chana Masala (2 Servings) -

Ingredients -

1/4 tsp - vegetable oil (10)

1/2 medium - onion, chopped finely (20)

1/2 tsp - cumin seeds (4)

2 cloves - garlic, crushed (9)

1/2 tbsp - ginger, minced (5)

1-2 small - chillies (3)

1 - bay leaf (0.5)

1 - cardamom pod (0.5)

1/4 tsp - turmeric powder (2.5)

1 pinch - chilli powder (0)

1/2 tsp - paprika (3)

1/2 tsp cumin powder (4)

1 tsp - coriander powder (1)

1 medium - tomato, chopped finely/blended (22)

1/2 tbsp - tomato paste (6.5)

1 can - chickpeas (284)

1 pinch - baking powder (0)

1/2 tsp - garam masala (3)

salt to taste

lemon to taste

calories in brackets

total calories - 378

calories per serving - 189

Instructions -

Heat up the oil, onion and cumin seeds in a medium pan (make sure you can fit a lid on it). Sauté and add a little water.

After a few minutes (once the onions are golden), add the crushed garlic, minced ginger, bay and cardamom. Sauté this for several minutes.

Add a little water if the mixture gets dry then add all of the spice powders (except the garam masala). Stir to roast them, then add the tomatoes and the tomato paste.

Sauté for several minutes, then mix in the drained chickpeas with the baking powder (this helps them soften) and 1 cup of water.

Bring to the boil, then reduce heat to medium, cover, and let cook for 25-30 minutes or until the chickpeas are tender.

Uncover after 25 minutes and bring to the boil, and add the garam masala.

Use a wooden spoon to crush some of the chickpeas and then continue to cook until the desired consistency is there.

This will need to be salted, and tastes really good with lemon (add some to each serving, but I tend to shove some in the mix as well).

notes - (with the addition of lemon and with potentially overserving a half a serving I tend to call this a 200cal meal, this takes approximately 1hr 25mins to walk off)

[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.

[iwonderwh0]

You know what, I crave to try new things and so I wanna start a tag game

Tag 5 blogs and share your go-to recipe(s) you cook regularly that you think more people should try

You can type or link a recipe, use whatever way you prefer. Doesn't have to be a meal, could be a drink or a snack or something. No pressure to participate.

@tartrazeen @unlisshed @alcatrazoutpatient @justanotherhumblebagel @heyyjae @feltsticker @kishavo @nothinggathers @senorpugbean @verved @radibe5 (I'm tagging a whole lot of you, sorry) and feel free to participate everyone who sees this post and feels like it

I've already shared mine on multiple occasions (hi @tartrazeen) , but I'll do it again before I love dal and I can't really think of anything else to share (that's why I'm making it!)

Ingredients in the order of how they're added, orange ones are the ones I always add and consider essential, blue are optional. No precise measurements because I never measure it and just do how I feel like. This dish can be prepared in so many different variations you really can't get it wrong, it'll always end up delicious

Some oil or butter heated in a pot

Some cumin seeds added to the pot and heated

One diced onion. I usually have red ones but use whatever you prefer, whatever size you like. Fried until translucent before adding next ingredient

Garlic and/or ginger. Can be freshly diced/grated or can be premade paste. I add both in paste because it's convenient and easy

Chilli/Jalapeño peppers if you have any and like it spicy

A can of chickpeas (some variations of this dish don't have chickpeas in it but I always add them in mine)

Garam masala spice mix (I don't remember the exact content of what's in it)

Two-three diced tomatoes or a can of tomatoes of you're feeling lazy/don't have fresh tomatoes

Additional tomato paste/puree

Additional veggies if you want/need to use them. Pretty much anything will do, but I enjoy cauliflower the most, and if you make it more like a soup with more water in it, potatoes can be nice addition

Lentils (I use regular red ones + I add some moong dall chilka just because I can)

Water + bouillon cube (any) or just salt if not

(now just put a lid on and cook it until lentils are ready. Mix once in a while or add more water of it's getting too thick for your taste)

Greens like spinach or parsley if you have/want them

A can of coconut milk is optional but really nice addition + it can help if you accidentally made it too spicy

More greens (like parsley or coriander)

If you didn't use coconut milk, you can enjoy it with sour cream or some plain yogurt or without

I guess you can also add lemon/lime juice but tbh I've never done this

Enjoy!