#dry garlic chutney

[thepanvelite]

Spicy Dry Garlic Chutney for Vada Pav: A Flavor Bomb!

Fiery garlic chutney elevates Vada Pav with bold, spicy flavor.

Hey foodies! If you’ve ever had a Vada Pav, you know that the magic lies in the chutneys. Today, we’re diving into the world of Dry Garlic Chutney—the fiery, flavorful powder that takes your Vada Pav from good to legendary. This condiment is super easy to make and packs a punch with every bite. Ready to spice up your life? Let’s get started! Ingredients 1/2 cup desiccated coconut: Adds a sweet…

[aazolindia]

Craving Worthy: A Deep Dive into the World of Garlic Chutney for Vada Pav Lovers

Vada Pav, the iconic street food of Mumbai, has won hearts across the globe for its irresistible combination of spiced potato fritters encased in a soft bun. Yet, the real magic lies in the accompaniments that elevate this snack to a culinary masterpiece. One such essential element is the Garlic Chutney, a flavorful and aromatic blend of dry garlic, spices, and sometimes coconut. In this deep dive, we will unravel the secrets behind crafting the perfect Garlic Chutney for Vada Pav aficionados.

The Essence of Garlic Chutney:

At the heart of every great Vada Pav is the piquant and robust flavour of Garlic Chutney. This condiment not only adds a kick to the overall taste but also introduces a depth that complements the mildness of the potato filling. Its dry texture and intense garlic aroma make it an integral part of the Vada Pav experience, creating a symphony of flavours that lingers on the taste buds.

Ingredients that Matter:

To embark on the journey of creating a sublime Garlic Chutney for Vada Pav, one must gather the following key ingredients:

Garlic Cloves: The star of the show, garlic, imparts its distinct flavour and aroma to the chutney. Use fresh, high-quality garlic for the best results.

Dry Coconut: Adding an element of richness, dry coconut enhances the texture and brings a subtle sweetness to balance the spice.

Red Chili Powder: The primary source of heat, red chilli powder, can be adjusted according to personal spice preferences.

Sesame Seeds: Roasted sesame seeds contribute a nutty undertone, enhancing the overall complexity of the chutney.

Peanuts: Providing a crunchy texture, peanuts add a delightful earthiness to the chutney.

Coriander Seeds: Coriander seeds bring a mild, citrusy flavour, complementing the other spices in the mix.

Salt: A pinch of salt not only seasons the chutney but also helps in balancing the various flavours.

Crafting the Perfect Garlic Chutney:

Now that we have our ingredients in place, let's delve into the step-by-step process of making the perfect Garlic Chutney for Vada Pav.

Step 1: Roasting the Ingredients

Begin by roasting the dry ingredients—dry coconut, sesame seeds, peanuts, and coriander seeds. Dry roast each ingredient separately to ensure they release their flavours without burning. The goal is to achieve a golden brown hue for the coconut and peanuts, while the sesame seeds should be lightly toasted.

Step 2: Sautéing Garlic

Once the dry ingredients are roasted, it's time to sauté the star of the show—garlic. Peel and finely chop the garlic cloves. In a pan, add a touch of oil and sauté the garlic until it turns golden brown. Be cautious not to overcook, as burnt garlic can impart a bitter taste.

Step 3: Blending the Mix

Allow all the roasted ingredients and sautéed garlic to cool before transferring them to a blender. Add red chilli powder and salt to the mix. Blend until you achieve a coarse, grainy texture. The goal is to retain some texture in the chutney rather than making it completely smooth.

Step 4: Final Touch - Adjusting Flavors

The garlic and some studies suggest that garlic may help reduce cholesterol levels and maintain a healthy heart. res and tastes. The chutney not only elevates the Vada Pav's flavour but also contributes to the sensory experience, turning a simple street snack into a culinary delight. savoury potato filling, creating a flavour explosion that dances on your taste buds.

Step 5: Storing for Later Use

Transfer the freshly made Garlic Chutney to an airtight container. It can be stored in the refrigerator for several weeks, ready to be used whenever the Vada Pav cravings strike.

Pairing Perfection - Vada Pav and Garlic Chutney:

Now that you have mastered the art of creating the perfect Garlic Chutney, let's explore the magic that happens when it meets its Vada Pav counterpart.

The warm, soft pav, stuffed with a golden-fried potato vada, is incomplete without a generous spread of Garlic Chutney. The dry texture of the chutney adds a delightful crunch, enhancing the overall mouthfeel. As you take that first bite, the spiciness of the chutney harmonizes with the savoury potato filling, creating a flavour explosion that dances on your taste buds.

The garlic undertones provide a depth that cuts through the richness of the vada, making each bite a journey of textures and tastes. The chutney not only elevates the Vada Pav's flavour but also contributes to the sensory experience, turning a simple street snack into a culinary delight.

Variations and Personalization:

The beauty of Garlic Chutney lies in its versatility. While the basic recipe provides a fantastic foundation, don't hesitate to get creative. Here are a few variations you might want to explore:

Fiery Red Chutney: Increase the quantity of red chilli powder for those who love an extra kick of heat.

Coconut Lover's Delight: Add more dry coconut for a creamier texture and a stronger coconut flavour.

Herb-Infused Twist: Incorporate fresh coriander leaves or mint for a herbal twist to your chutney.

Tamarind Tang: For a hint of tanginess, consider adding a small amount of tamarind paste during the blending process.

Health Benefits of Garlic Chutney:

Beyond its delectable taste, Garlic Chutney offers a range of health benefits:

Antibacterial Properties: Garlic is renowned for its antibacterial and antiviral properties, which can contribute to overall immune system health.

Heart Health: Some studies suggest that garlic may help reduce cholesterol levels and maintain a healthy heart.

Rich in Nutrients: The addition of peanuts, sesame seeds, and coconut brings a wealth of nutrients, including healthy fats, proteins, and essential minerals.

The garlic and some studies suggest that garlic may help reduce cholesterol levels and maintain a healthy heart. res and tastes. The chutney not only elevates the Vada Pav's flavour but also contributes to the sensory experience, turning a simple street snack into a culinary delight. savoury potato filling, creating a flavour explosion that dances on your taste buds....u crave the iconic street food, let your homemade chutney take centre stage, and savour each bite of the ultimate Vada Pav experience.

Conclusion:

In the world of Vada Pav Chutney stands as a testament to the power of condiments in transforming a humble snack into a gastronomic delight. With its bold flavours, aromatic profile, and crunchy texture, this chutney has become an integral part of the Vada Pav experience.

As you embark on your journey of mastering the art of Garlic Chutney for Vada Pav, remember that the real joy lies in experimentation. Adjust the spice levels, play with additional ingredients, and make it your own. The world of Vada Pav is vast, and with your homemade Garlic Chutney, you're now equipped to explore it in all its flavorful glory. So, the next time you crave the iconic street food, let your homemade chutney take center stage, and savor each bite of the ultimate Vada Pav experience.

[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

[kr1g]

Hey don't cry ok? Mix flour and yogurt and a sprinkle of yeast and set aside cut up one large yellow onion fry until soft add garam masala salt pepper thai lime leaves garlic powder tandoori spice mix stir and let seasonings get toasty add edamame beans maggi sauce a can of whole tomatoes plus rinse the can out with water and add that when it's boiling mush up the tomatoes and add all the peanut butter in your house or as much as you want season to taste let simmer take out the bread dough punch down make little balls squish flat cook in a dry pan on medium high heat until they puff up don't worry about the little burnt bits they taste good serve with butter and mango chutney top with cashews if you want use use your hands to eat use the bread get messy enjoy home-cooked meal and feel the love and life in your belly and soul okay okay??

[annefic]

Ok so

I made that devilled pheasant recipe that was reported to be Anne's favorite in the issue of Country Life she guest edited (but with chicken rather than pheasant as it's a difficult bird to find around here out of season and expensive any time of year, and I didn't want to waste "shipping it in" money on something I might not even like)

Some thoughts:

I kinda had to guess my way through this because the recipe is super vague. No oven temperatures, very little indication of how long things should be allowed to cook, and based on the video I'm pretty sure the British are working with rather different definitions of "casserole" and "tender" than we are in the US

The spices the bird is boiled in smell divine by themselves, and I've saved the stock because I think it will make a great soup base. I about quintupled the garlic used because northern European recipes and especially British ones never use enough garlic. "One clove" is either a joke or like. Eating whole like a candy once it's dried or roasted amounts, not flavoring a dish to feed four amounts. I used three and also rubbed the meat in garlic powder before I did anything else with the recipe.

By the same token, I think it would materially improve the outcome if the meat were dry rubbed in all the spices (+extra garlic) and allowed to soak them in overnight before beginning the cooking process.

Included in the vagueness - it didn't say whether to keep or chuck the carrot and onions when you drain the meat. I chose to keep and I'm glad I did; the carrot in particular adds a lot to the final product

The only double cream available here comes already stiff... Not paying 15 fucking dollars for enough to have a full metric cup so I used one 6 oz jar and made up the difference with heavy whipping cream. They blended together quickly and easily.

The mango chutney-whipped cream-worcestershire mix used to dress it is... It tastes. It's very fruity and very strong. I think it would be more enjoyable if stood up against the gamey flavor of a pheasant; as it is it's very rich and rather overpowering. Definitely better evenly mixed in rather than slopped on top as the recipe asks, and I think it could stand either more heat or more time in the oven once the meat and cream are added together. (Due to the lack of a temperature in either real or fake units I assumed they meant to heat it in what Americans would call a "warm oven" - 175 to 200°F, not enough for further cooking to really occur just enough to get everything to a warm temperature.)

Overall thoughts: It's more positive than negative for me, but I don't think this is going to be the kind of dish just anyone would instantly fall in love with after the first bite. It's a very unique taste and uses fruit in a way I don't normally see it used with poultry. As I said already, I think the gamier taste of pheasant would probably help this considerably but I don't think that alone is going to make it a perennial favorite. The pheasant crumble pie in the issue Charles guest edited seems to have a more traditional flavor profile and I think that would fall more along my lines of preference - perhaps I shall make it later.

Uhhh, I don't know how to end this soooo

Bird

Frankly, it also looks more appealing mixed together. This has none of the darker more vibrant oranges showing in the picture of the finished dish on the website which is another reason I'm suspicious I didn't get the right idea of what "heat it in the oven for 10 minutes" was actually supposed to mean

[grandmaster-anne]

PRINCESS ANNE’S FAVOURITE RECIPE: The Ritz’s executive chef cooks devilled pheasant

Country Life | Published 29 July 2020

The Princess says: ‘Most people think you just roast pheasant, but there are lots of other things you can do  with game and it’s worth eating!’ 

THE pheasant may not be worth the expense of rearing from the sportsman’s point of view,’ thunders P. Morton Shand inA Book of Food. ‘But it is worth almost any sacrifice from that of an epicure.’ Shand published his trenchant tome (‘This is frankly a book of prejudices, for all food is a question of likes and dislikes’) nearly a century ago, but how times have changed.

Because, although the keen shot, standing deep in some Devon or Yorkshire valley, may marvel at birds soaring stratospherically overhead, they’re rather less thrilled by the eating. A dowdy dowager aunt, if you like, to the more glamorous grouse, teal or woodcock. Too lean, they say, too dry and—unless you favour the Victorian method of hanging the bird until the flesh decays and the maggots plop heavily to the floor—a touch too dull.

Sure, we’re happy to shoot them by the hundred. And take a brace at the end of the day. If we don’t eat the game we bring down, there’s simply no justification for the sport. Too often, however, the pheasant has been condemned to chest-freezer Siberia, lonely, lost and unloved. I’m guilty of this myself. A brace of partridge barely makes it to the fridge before being transformed into some fragrant Indian curry. A young grouse is always swiftly roasted. But the pheasant? In culinary terms, this is a bird more sinned against than sinning.

‘The correct cooking of pheasant is of paramount importance,’ declares John Williams, the quietly brilliant executive chef of The Ritz in London. ‘It’s a lean bird and you have to get it just right.’ Under normal circumstances, I’d be at his side, in those vast and gleaming kitchens that stretch out beneath Piccadilly. Today—for obvious reasons—we’re talking by telephone about The Princess Royal’s favourite recipe, devilled pheasant (see box, page 136).

‘It’s a very simple recipe,’ he continues in his soft Geordie burr. ‘Basically, a couple of whole pheasants are poached, then taken off the bone, shredded and kept warm in the poaching juices. You just add freshly whipped cream, left in the fridge for an hour to stiffen, mixed with a good amount of Green Label mango chutney. Ithas to be Sharwood’s Green Label, nothing else. I went out and found that specially.’ Mr Williams may be one of our country’s great chefs, yet it would be a brave man indeed who decided to ‘reinterpret’ a recipe from The Princess Royal. ‘Add in a little Worcestershire sauce, remove the pheasant from its juice, cover with the cream mixture and put it in the oven for 10 minutes to heat through. That’s it, very, very simple, but it tastes great.’

So this is not exactly ‘devilled’ in the traditional sense. I was expecting a sprinkle of English mustard powder, a flurry of cayenne. At the very least, a decent jig of Tabasco. However, having ventured deep into those wilder reaches of my freezer, retrieved a pheasant, defrosted it and cooked the recipe myself, I have to agree with my teacher. It’s a damned fine dish, splendidly succulent and robust in flavour. And one that has now been firmly etched onto my (admittedly short) list of pheasant classics.

Devilled pheasant

Method

Put the pheasants in a casserole with carrot, onion, garlic, parsley and herbs. Cover the birds with water and then cover the casserole. Bring to the boil and simmer gently until tender.

Remove the meat from the bones and pour back the juices in which the birds were cooked. Heat the meat very slowly in the juices, so it does not become dry. Meanwhile, whip the double cream into a stiff consistency. Leave it in the refrigerator for about an hour until it becomes quite hard, then beat the mango chutney and Worcestershire sauce into it. Keep it cool in the fridge until ready to be used. Place the flaked meat, thoroughly drained of cooking juices, into the dish in which it is to be served, cover it with the cream mixture and put it in the oven for 10 minutes to heat through.

Hint: the birds can be cooked in the morning and the rest of the preparation done about 1½ hours before dinner, but remember to keep the stock in which the birds were first cooked for reheating.

Ingredients

Mr Williams loves game ‘in every sense’. However, as we discuss the relative unpopularity of the pheasant, he does wonder why it doesn’t enjoy the adulation that other game birds enjoy. ‘Perhaps the modern, reared pheasant has lost a bit of its flavour,’ he muses. ‘I’d love to try a truly wild one. Still, I use them every now and again. If I roast one, I always bard the bird with bacon or lardo fat, cover it totally. I brown it first in the pan with lots of butter and cook it at 200˚C for 15 minutes, then rest it for another 15 minutes before carving.’

2 pheasants

1 large carrot

1 large onion

1 clove garlic

1 sprig parsley

1 sprig thyme

2 bay leaves

250ml (½ pint) double cream

1 large jar Green Label mango chutney

4tbspn Worcestershire sauce

He pauses, lost in gamey reverie. ‘Oh, and when you make the gravy, add a good lump ofbeurre noisette [‘hazelnut’ or browned butter] to the hot pan. It makes all the difference.’ He serves it with sauerkraut or cabbage studded with crisp bacon lardons.

Are there any other recipes he loves? ‘My favourite dish is when you stuff truffle andfoie gras under the pheasant’s skin.’ Now we’re talking. ‘Then flambé it with Cognac, Madeira and more truffle. Then add a truffle sauce, seal it in a dough cocotte and cook for 15 minutes, no more.’ It’s not exactly the most simple of kitchen supper dishes. Or the cheapest. But this is the sort of feast that would make most serious eaters (Shand included) weep tears of greedy glee.

My children will happily devour the breasts, battered thin and breaded like a schnitzel, although I do have to admit I pass it off as chicken. In this case, ignorance (and an empty plate) is bliss. Thighs and breast make a decent curry, too, and I’ve finely chopped the meat to use in a fiery Northern Thailarb , although it does need a handful of minced pork for extra fat. A classic Frenchsalmi is another reliable standby, albeit one that requires a little work.

My friend and fellow food writer Matthew Fort has adapted a classic Michel Guérard duck-ham recipe, using pheasant breasts instead. Simply bury in salt—spiced with coriander seeds, allspice, juniper berries, black pepper and star anise, crushed in the pestle and mortar—for 36 hours. Rinse off the salt and slice thinly. They’re a revelation. The rest of the carcass is used for stock.

If cooking seems too much of a chore, worry not. I was lately dazzled by a pheasant sausage roll from Wild & Game (www.wildandgame. co.uk), the pastry burnished, the filling rich and gently gamey. Their pheasant and venison sausages are pretty fine, too. It’s time to give these cheap, lean and sadly under-rated birds a second chance. Come shooting season, there’s an awful lot of pheasant about. The very least we can do is enjoy them.

[iceycube]

Child-friendly/mild Chicken curry!

Serves 6-8 grown-ups. At least a two day endeavor as it has to marinade over night in the fridge and simmer for a few hours.

Ingredients:

For the marinade:

1 big tablespoon Mild curry mix powder (mine has: coriander (34%), turmeric (31%), buck thorn seed, cayenne pepper, cumin, fennel, black pepper)

1 small tablespoon Tandoori masala mix (mine has: salt (50%), onion powder, cumin, turmeric, coriander, cayenne pepper, cinnamon, nutmeg, laurels, carnations/dianthus, buck thorn seed, garlic, black pepper, ginger, dill)

1-2 dL Apple or lemon juice

2 tablespoon Soy sauce (I use a thin one from Thailand, but I guess whatever you can get works)

Fresh cracked black pepper

1 teaspoon Salt

1 teaspoon Monosodium Glutamate (msg (optional))

1400 g chicken meat (breast, deboned thigh, or the tenderloin. Or a mix of the things) (fresh or frozen. Just make sure it is completely thawed before working with it, should you use frozen. This requires you to get it out of the freezer and into the fridge at least 24 hours ahead of time)

Next day:

2 large or 3 small Onions

Half head of Garlic (remove any sprouts if you easily get reflux)

Butter/oil for frying

1/2 L cream (38% fat content) (i suppose you could use coconut milk instead if you can't have cream. Bevare of coconut flavor though)

Black pepper

1 small tablespoon Curry mix (same as in marinade)

200-250 mL Water

Edelsüß paprika (optional)

Side dish and possible toppings:

Rice or ramen noodles

Pineapple (fresh or canned, whichever you prefer)

Peanuts (roasted and salted)

Coconut flakes or sprinkles

Raisins

Banana chips

Mango chutney

Apple pieces

How to assemble:

How to marinade:

Dry stuff in a big bowl

Add soy sauce and juice

Taste test. Is it spicy enough? Sweet enough? Sour enough? Salty enough? Adjust to taste. It has to be almost unbearably much of all as it is the main seasonings for the food

Cut chicken into bite sized pieces and add to bowl. If you dislike the veins and sinewy things in chicken, now is a good time to remove it as well. No need to have disgusting things in the food you make yourself.

If you used frozen chicken, there usually is some liquid in the bag of bowl or whatever. You do not want that in this dish. Somehow use it for something else or get rid of it.

Cover and put in fridge until next day.

Next day: at least 4 hours before eating time

Take marinaded chicken out of fridge

Find a big pot. We are talking at least 3 L capacity

Peel onions and garlic

Heat many amount of butter in pot (it should cover the bottom completely when liquid) at like medium heat (5-6 of 9)

While butter heats up you cut your onions into small dice

Crack quite a lot of pepper into the pot and add curry powder

When fragrant, add onions and fry until soft

While onion fries you mince your garlic and just leave it on the cutting board until later

Fish chicken out of the marinade and fry until pale at a bit hotter than medium heat (like 7 of 9)

Add garlic and marinade

Add cream and water. Much water if you like the sauce thin, less water if you like it thicker

Get to a boil and then down to a low simmer (2 of 9) for at least three hours. Lid is optional

Taste test. If it feels like it is good as it is then perfect! If not, add what you feel misses. Salt, pepper, soy sauce? Paprika? It is usually paprika if it feel salty and spicy enough, but lacks depth. 1-2 teaspoons paprika rounds it out and deepens the flavor profile.

Make rice or noodles however you usually do

Put toppings on table. Either just in the containers they come in, or if you want to be fancy put it in ramekins or pretty bowls. Apply fork or spoon for hygienic getting toppings.

Assemble your bowls as you like and enjoy it :]

If anyone who tries this has ideas, feel free to add them so other can enjoy them as well

[odiafoods]

**Mandia with Sukhua Poda**

Mandia is a wholesome breakfast dish that originates from the state of Odisha, India. It is typically made with ragi or finger millet flour and is a staple food in many households in the region. The flour is mixed with water and salt to form a batter, which is then cooked on a tawa or griddle to create a thin and crispy pancake. Mandia is usually served with a side of chutney, pickle, or curry.

*Ingredients:

4 tablespoons mandia (ragi) flour

Salt, as per your taste

1 cup cooked rice

Instructions:

Boil Water:

1 Start by boiling water in a saucepan. Add salt to the boiling water.

Add Ragi Flour:

2 Once the water reaches a boiling point, slowly add the mandia (ragi) flour to the boiling water. Stir continuously to avoid lumps.

3 Saute Ragi Flour:

Continue stirring the mixture to ensure the mandia flour is well combined with water. Saute the mandia flour until it's thoroughly cooked.

4 Add Cooked Rice:

Incorporate the cooked rice into the sauteed mandia mixture. Stir well to combine the rice with the mandia flour.

Check Consistency:

5 Monitor the consistency of the porridge. Aim for a thickness that is at least "2 string and higher." This refers to the consistency of the porridge when lifted with a spoon – it should form strings and not be too runny.

Continue Sauteing:

6 Keep sauteing the mixture until it reaches the desired consistency and doesn't stick to the bottom of the pan.

7 Transfer to Another Container:

Once the mandia mixture is well-cooked and has the right consistency, transfer it to another container.

Cover with Muslin Cloth:

Cover the container with a muslin cloth. This allows the mandia to cool and set properly.

8 Allow to Set:

Let the mandia (ragi) set with the muslin cloth cover. This is typically done overnight or for a few hours.

Consume in the Morning:

The next morning, your mandia (ragi) porridge should be ready to consume. Enjoy it as a healthy and nutritious breakfast. Remember, you can adjust the salt and consistency according to your taste preferences. Additionally, you can add other ingredients like dahi, jaggery, or fruits to enhance the flavor and nutritional value of the porridge.

Sukhua Poda, ( i have used patharmundy dry fish ) a delicacy hailing from the coastal region of Odisha, is a unique dish made from dry fish, specifically the variety named Patharmundi. The preparation involves a meticulous process of smoking and sun-drying the fish, followed by roasting it on a stove. The smoked and dried fish is skillfully mixed with a blend of spices ( smashed garlic and green chilies ), resulting in a dish bursting with flavor.

This culinary masterpiece offers a distinctive smoky taste that sets it apart. Sukhua Poda is commonly served as a delightful side dish, complementing rice, pakhala (fermented rice soaked in water), and mandia (ragi porridge). It also doubles as a savory snack, perfect for those moments when a quick and flavorful bite is desired.

Sukhua Poda stands as a testament to the rich culinary traditions of the region, providing a delectable experience for those who savor the flavors of coastal Odisha.

Combining the two dishes creates a delicious and unique flavor profile. Adding crushed garlic and chilies to the dish can give it an extra kick of flavor, making it a perfect breakfast or snack option. Whether served separately or together, Mandia and Sukhua Poda are both delicious and nutritious dishes that are worth trying.

pic: odiafoods.in

[ronniefein]

The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

1 medium eggplant

salt

4 tablespoons olive oil, approximately

1 onion, chopped

1 large clove garlic, chopped

8-10 plum tomatoes, sliced

1 tablespoon chopped fresh basil

1 cup ricotta cheese

1-1/2 cups shredded mozzarella cheese

2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

[snixx]

Favorite food?

bestie that is an impossible question:') i'm a hardcore foodie so choosing feel like disemboweling a body part

but some of my comfort foods: my mom's pasta, kara bun, parotta, pachipindi, aloo tikki chaat, onion dosai with orange chutney and jalapeno cheese dip, the burgers from burger singh (NOT king), tedhe medhe, frozen frooti, dry yippee noodles, kodubele, garlic naan + malai kofta, paneer things in general, kachodis, luchi + choler daal, the zingy parcel and the tacos from dominos, thattai, veg biryani (shut up it's a thing), cookies and cream ice cream, this chinese samosa thing they'd give at our old school, cheesy potato nuggets, mangoes!!!

pretty much anything with lots of spice, garlic, masala, onions and cheese:D

[america-foodie]

Tandoori Chicken | Taste The Best

What is Tandoori Chicken?

Tandoori Chicken is a traditional Indian recipe made with a mix of masalas, spices and yoghurt. With exotic flavours, the recipe will provide you with soft, succulent, and awesome juicy poultry every time tasted—traditionally baked in a tandoor, this oven-baked dish tastes as good if no longer better.

This is an authentic tandoori chicken recipe which can be served with mint chutney/sauce, rice, tandoori bread or salads of your own choice.

Ingredients:

Chicken thighs – 4 (approx. 800 grams)

For First Marination:

Salt- 1.5 tsp

Lemon Juice- 3 tsp

Ginger Garlic Paste- 1.5 tbsp

For Second Marination:

Hung Curd- 6 tbsp

Kashmiri Chilli Powder- 5 tsp

Turmeric Powder- 1/4 tsp

Garam Masala Powder- 1/2 tsp

Cumin Powder- 1/2 tsp

Mace (Javitri) powder- 1/4 tsp

Cardamom Powder- 1/2 tsp

Roasted Kasuri methi leaves (dry fenugreek leaves) – 1 tsp

A pinch of salt

Red Food Colour (optional)- a pinch or drop

Oil- 3 tbsp

For Basting:

Butter – 4-5 tbsp

Preparation:

Wash and dry the chicken thighs

Now make slits on them as shown in the image

To make the Hung Curd, add around 300 gm of curd or plain yoghurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.

1st marination:

Take the chicken thighs into a bowl and add all the ingredients from 1st marinade.

Gently massage the chicken

Cover the bowl with a wrap and keep it in the fridge for an hour

2nd marination:

Take a separate bowl and add all the ingredients from the 2nd marinade

Mix all the ingredients until a smooth paste is formed.

Add the marinated chicken to the paste and mix very well with the paste for the chicken to absorb all the flavours from the masala and spice mix.

Cover the bowl with a wrap for a minimum of 5 hours or overnight for better flavours.

The process to make Tandoori Chicken in the oven/OTG

Preheat the oven/OTG to 482 degrees Fahrenheit.

Put the marinated chicken thighs in an oven/OTG griller

Roast the chicken thighs for 10 minutes at 482 degrees Fahrenheit

Roast for another 10 mins at 482 degrees Fahrenheit on the other side.

After 10 minutes flip the chicken again to baste with melted butter

Now reduce the oven temperature to 392 degrees Fahrenheit............read more

[hiheat]

Chef’s Table restaurant review - Edison NJ

Chef's Table Indian/Pan Asian Restaurant Edison, NJ https://www.ourchefstable.com/

We walked into Chef's Table in Edison on a Saturday evening in October 2022 at 7PM with no dinner reservations. Frankly, with the profusion of excellent Indian cuisine in north Edison, NJ, my expectations were set fairly low. Also, based on the online reviews, I was prepared for spotty service and uneven food, given the normal Saturday night rush. 

However, my personal takeaway: Everything was excellent and we'll definitely be going back hoping for a similar experience! Here are the details:

The restaurant was busy but we were seated promptly. Interior atmosphere was warm and inviting, although there was a definite draft from the door every time it was opened (perhaps the vestibule needs to be heated?). (No trace remained of the brick-oven pizzeria that used to occupy this building.)

Our server brought out chutneys (mint and tamarind), and tiny little cracker-shaped "papadum". I wasn't a fan of the crackers, tbh. They had neither the flavor or the texture of traditional lentil-based papad, but my partner did enjoy them. *shrug* from me. I liked both chutneys, however. (I later learned that the traditional papadum were on the menu and will explicitly order them next time.)

For appetizers, we ordered Cauliflower in Sweet chili sauce (Chilli Garlic Gobhi Dry), Tandoori Chicken thighs (Nawabi Tandoori Murgh), and Samosas. Both the chicken and cauliflower came out quickly, but the samosas required a bit of a wait.

The cauliflower was coated in a delightfully crispy coating in a sticky sweet sauce with really good flavor all around. Good balance of acid and sweet, with a hint of chili. They could have used a pinch of additional salt and heat, but that might just be personal preference. That didn’t stop us from scraping the dish clean after the cauliflower was gone.

The tandoori chicken was a double portion of the chicken thigh and the first wing section (drumettes) both on the bone. They were cooked well, and the traditional yogurt coating was flavorful. Meat was falling off the bone but still had a good resilience to it.

Despite the wait for the three samosas, we were really happy with what we eventually received. The Samosa pastry and filling were definitely house-made, not frozen. Filling was finely ground, with fresh herbs and peas mixed into the potato mash, and the pastry was light and tender.

After our apps were cleared, we received a tray of fresh veggies with plastic wrap still on it. While we appreciated the COVID precautions with uncooked food that was obviously prepared and stored in a chiller, the plastic wrap served at the table was a little unclassy for my taste. Despite the fact that this was obviously prepared well in advance (the beets had stained the red onion, for example) everything still tasted fresh and crispy, so only a minor complaint here, and a reasonable accommodation to keep the food moving along with limited staff.

As this was our first time visiting, Mrs. Heat and I ordered four entreés, with full intent to take quite a bit home and share with the Embers.

Vegetable Manchurian - good texture and flavor, generous portion. Really liked the texture of the "veggie balls", and the sauce was really deep and intense.

Butter chicken - very tender meat with a mild sauce, could have used a bit more protein, as you may be able to tell from the photo. Chicken is the least expensive protein commercially available today – there's no excuse to skimp on this. Other than that, a good dish overall. Would order again, especially with more chicken!

Stuffed paneer (Khumani Bhare Kofte) - exactly as described and very tasty. This was a new dish for us, and we were surprised that there was literally dried fruits and plums stuffed inside the paneer. No idea how they did that, but it made for an extremely flavorful bite. A winner indeed!

Lamb (Gosht Rismisa) - falling apart boneless meat. Good gravy - one of the dishes you want to soak up in naan or rice well after the protein was gone. And the protein in this dish was plentiful, in contrast to the scant butter chicken protein (and inexplicable, given their relative wholesale prices!)

We were so pleased with the meal that we stayed for dessert - ditching our plans to bug off to Mithaas and its panoply of indian desserts.

We saw other patrons order the Kulfi, served in a smoking ceramic bowl and couldn't help but order it, along with traditional Rasmalai. 

The Rasmalai had a delicious strong flavor, and was both creamy and  tasty. I literally licked the bowl - hopefully when no one was looking.

The Kulfi Falooda (served with noodles), although somewhat bland, was served in a unique ceramic vessel with smoking dry ice. Worth the experience, once. 

As we were waiting for the check, we saw a number of other dishes served to other patrons that looked spectacular. Looking on their website, (https://www.ourchefstable.com/online-ordering/) I've identified possible items to order next time, based mainly on how dramatic they appear! :

Gol Gappe

Mini Veg Spring Rolls

Shrimp Tempura

Chadni Seekh

Great photos and presentations on the site, btw. You should look at this page even if you're going to eat so you know in advance what to expect.

The service was – while not exceptional – fairly typical of Indian restaurants not in Manhattan, and really quite good for post-COVID staffing challenges. Obviously, they're suffering from the same foodservice shortages that we're seeing industry-wide, but Chef's Table is handling it gracefully. Our server was cordial and helpful throughout, and responded from across the floor to eye contact and a smile. We saw additional servers and bussers as necessary, mostly to deliver food and take away dirties. Timing could have been tighter, but again, at primetime on a Saturday night, I was happy with how well they kept up with the rush. I would suggest at least one more main server and one more busser for the Friday/Saturday night 5-9 shift.

My summary here was that this was a very good experience for an Indian/PanAsian restaurant, and a standout even in North Edison, NJ. Several dishes were surprising, and all were at least "very good" in my opinion. My few tweaks could easily be incorporated by an attentive manager and head chef; I hope they take them to heart.

I'm excited to visit again, and may add Chef's Table into our regular Indian food rotation. Incidentally, almost none of the food made it home to the little Heatlings. We returned home with two small takeaway containers and very full belles. Next time, they'll have to come along. 🙂

Remember to check out my HiHeat blog on Tumblr for more Restaurant Reviews and home recipes.

Thanks for reading and Happy Eating!

[yayfoodiefood]

Peanut (Palli Chutney)

Roast peanuts (peanuts can be roased with their peel), add chili flakes, a teeny tiny drop of tamarind paste, teeny tiny bit of jaggery, salt, a sprinkle of garlic powder, hing

Grind dry first (if you have the right mixer for dry grinding) and then add water to make it a paste or add water till it covers the blade of a regular mixer, followed by the peanuts/spices

In a separate pan, for tadka: oil, hing, red chilies, curry leaves. Add this to the chutney when done

Ta-da!

[bombaytiger]

Spiciest Indian Dishes That You Must Try in Calgary

Content source: https://bombaytiger.blogspot.com/2024/08/spiciest-indian-dishes-that-you-must.html

Indians have always preferred racy cuisines over decades and thus, it has become a crucial part of the Indian food palate. The spices stimulate the taste buds and create a sensation of excitement and heat. Countless Indians enjoy spicy foods because of the complexity and depth of spices that make the dishes more enjoyable. So, the Best Indian Restaurant Calgary has come up with some explicit Indian spicy dishes for you.

Top 6 spicy Indian dishes famous in Calgary

Some of the spiciest dishes that are a must-try for you in Calgary are as follows:

Andhra chili chicken:

Green chilies are used to make Andhra Chili Chicken. So, it is going to be very hot. This is an extremely appealing and mouth-watering side dish. Also, it is a great appetizer for the lovers of Indian Fast Food Calgary. This boneless chicken dish is marinated before being deep-fried or stirred. The abundance of green chilies gives it a green color and spicy flavor.

Kohzi curry:

The South Indian dishes are overflowing with delectable spices. And the Indians know how to make the most of all these spices. One of the best pieces of evidence is Kohzi Currie. This dish is made with various spices. So, a restaurant providing Indian Takeaway Downtown Calgary is the best place to enjoy this traditional spicy dish.

Rista:

Rista is a must-try dish in a Halal Indian Restaurant Calgary. It is a perfect dish consisting of succulent and tender meatballs accompanied by a spicy gravy. Some popular spices and chili powder are used to make this gravy. It is a must-have component of a Kashmiri Wazwan. This filling dish goes well with any flatbread or rice.

Laal maas:

If you want to try an Indian Buffet Calgary, make sure it has Laal Maas. It is a very popular Rajasthani dish. It is made with a special variety of chilies found in Rajasthan called Mathania. The mutton is slow-cooked with raw spices and whole red Mathania chilies. This rice dish has a smoky and spicy flavor because of the preparation and as well as the ingredients used.

Phaal curry:

It is not every day that you will find the chefs wearing gas masks while making a meal. But when they do, there is a high chance that they are making phaal curry. Phaal is the hottest curry in the world. Bhut Jolokia is used to make this curry. It is the hottest chili in the world.

Vada pav:

If you want to try Bombay Street Food Calgary North East, Vada pav must be on your bucket list. Vada pav rules the Mumbai streets. It is a flavorful mix of hot spices and mashed potatoes. This is served between soft buns alongside some dry garlic chutney, mint chutney, and fried green chilis.

Conclusion:If you are a food lover, tasting something spicy is very essential for your taste buds. And Indian foods serve the purpose at its best. If you are looking for the best restaurant in Calgary that serves spicy Indian foods, pay a visit to Bombay Tiger. They have the best Indian foods available for you!

[nainatalwar31]

Restaurant in Alwar

Nestled in the heart of Rajasthan, the city of Alwar is a hidden gem known for its rich cultural heritage, vibrant markets, and historical landmarks. Among the city's diverse culinary scene, one name stands out as a beacon of excellence—the Red Fox Hotel, Alwar. Widely regarded as the best Restaurant in Alwar, the hotel's dining experience is a harmonious blend of traditional Rajasthani flavours and contemporary cuisine, offering a gastronomic journey that leaves an indelible mark on every visitor.

An Ambiance that Captures the Essence of Alwar

The Red Fox Hotel, Alwar, is more than just a place to eat; it's an experience that begins the moment you step through its doors. The restaurant's interior is a tasteful reflection of Alwar's royal heritage, with a modern twist. The décor features elegant Rajasthani motifs, vibrant colours, and an inviting atmosphere that instantly makes you feel at home. Large windows allow natural light to flood the space, creating a warm and welcoming environment. The seating is comfortable, offering both intimate corners for a quiet meal and larger tables for families and groups.

A Culinary Journey through Rajasthani Flavours

The menu at the Red Fox Hotel is a celebration of Rajasthani cuisine, skillfully curated to cater to both locals and travellers. The chefs here take pride in using fresh, locally-sourced ingredients to create dishes that are both authentic and innovative. One of the standout features of the restaurant is its dedication to preserving traditional Rajasthani recipes while adding a modern flair to each dish.

Start your meal with an array of appetisers that showcase the diverse flavours of the region. The "Pyaaz Kachori," a traditional Rajasthani snack stuffed with spiced onions, is crispy, golden, and bursting with flavor. For a lighter option, the "Dahi Ke Kebab" offers a delicate balance of creamy yogurt and aromatic spices, perfectly complemented by a tangy mint chutney.

For the main course, the restaurant's signature "Laal Maas" is a must-try. This fiery mutton curry, slow-cooked with a blend of red chillies, garlic, and traditional spices, is a testament to the bold flavours that Rajasthani cuisine is famous for. Paired with soft, buttery "Bajre ki Roti" or "Missi Roti," this dish offers a true taste of Rajasthan on a plate.

For those looking for something less spicy, the "Gatte ki Sabzi" is an excellent vegetarian option. Made with gram flour dumplings simmered in a yogurt-based gravy, this dish is rich, creamy, and deeply satisfying. The "Ker Sangri," a traditional Rajasthani dry dish made with desert beans and berries, is another unique offering that is both flavourful and nutritious.

Exceptional Service

What truly sets the Red Fox Hotel apart as the best restaurant in Alwar is its exceptional service. The staff is attentive, courteous, and always ready to go the extra mile to ensure that every guest has a memorable dining experience. Whether you're a first-time visitor or a regular, you'll be treated with the same warmth and hospitality that Rajasthan is known for.

In conclusion, the Red Fox Hotel, Alwar, offers a dining experience that is unmatched in the city. With its perfect blend of traditional Rajasthani flavours, modern culinary techniques, and impeccable service, it is no wonder that it is widely regarded as the best restaurant in Alwar. Whether you're a food enthusiast or simply looking for a great place to eat, the Red Fox Hotel promises a culinary journey that you won't soon forget.

[newaisanvillage]

Mastering the Art of Crispy Samosas: A Step-by-Step Guide

Samosas are a beloved Indian snack, known for their crispy exterior and flavorful filling. Whether you're a seasoned cook or a beginner, this step-by-step guide will help you master the art of making crispy samosas at home. Plus, we'll highlight where to find the best and delicious Indian food in Edmonton and the best authentic Indian restaurant in Sherwood Park, Edmonton.

Ingredients

For the Dough:

2 cups all-purpose flour

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 cup water (as needed)

For the Filling:

3 large potatoes (boiled and mashed)

1/2 cup green peas (boiled)

1 onion (finely chopped)

2 green chilies (finely chopped)

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Fresh cilantro (chopped)

For Frying:

Vegetable oil

Instructions

Step 1: Prepare the Dough

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt.

Add Oil: Add the vegetable oil and mix well until the flour resembles coarse crumbs.

Knead the Dough: Gradually add water and knead the mixture into a smooth, firm dough. Cover with a damp cloth and set aside for 30 minutes.

Step 2: Prepare the Filling

Heat Oil: In a pan, heat a little oil and add the cumin seeds.

Sauté Onions: Add the chopped onions and sauté until they turn golden brown.

Add Spices: Add the ginger-garlic paste, green chilies, coriander powder, turmeric powder, and garam masala. Sauté for a few minutes.

Mix Vegetables: Add the boiled potatoes and green peas. Mix well and cook for 5-7 minutes.

Season and Garnish: Add salt to taste and garnish with fresh cilantro. Let the filling cool.

Step 3: Assemble the Samosas

Divide Dough: Divide the dough into equal-sized balls.

Roll Out: Roll each ball into a thin oval or round shape and cut it in half.

Form Cones: Take one half, form a cone by folding the cut edge, and seal it with water.

Fill and Seal: Fill the cone with the potato filling and seal the edges, ensuring there are no gaps.

Step 4: Fry the Samosas

Heat Oil: In a deep pan, heat vegetable oil over medium heat.

Fry Samosas: Carefully add the samosas to the hot oil and fry until they turn golden brown and crispy.

Drain Excess Oil: Remove the samosas and place them on a paper towel to drain excess oil.

Enjoy Your Homemade Samosas

Your crispy samosas are now ready to be enjoyed! Serve them hot with mint chutney or tamarind sauce for a delightful snack.

Where to Find the Best and Delicious Indian Food in Edmonton

If you're craving authentic Indian flavors but don't have time to cook, check out the best and delicious Indian food in Edmonton. The city is home to numerous Indian restaurants that offer a wide range of traditional dishes, from crispy samosas to rich curries.

Best Authentic Indian Restaurant in Sherwood Park, Edmonton

For those in the best authentic Indian restaurant Sherwood Park, Edmonton awaits you. Experience the taste of India with perfectly cooked samosas, aromatic biryanis, and a variety of other mouth-watering dishes that will transport you straight to the streets of India.

Mastering the art of crispy samosas is a rewarding experience. Whether you make them at home or enjoy them at a local restaurant, these delightful treats are sure to satisfy your cravings for authentic Indian food.