#i do have some dried chile mango at least

[anarchocuntboogaloo]

Not to be a beaner on Main, but I wish it was mango season 😔

[anipsychopl]

My Rise of the Teenage Mutant Ninja Turtles Headcanons - Donnie 💜

He/They but doesn't mind any other pronouns. Bisexual, Nonbinary (I love the fact that neurodivergent people see gender differently than everyone else, and more likely are nonbinary, genderfluid etc)

Ofc He’s autistic

He’s semiverbal, when he’s really overstimulated or overwhelmed he goes nonverbal and uses ASL

Donnie is scarred of the dark, but not normal “scarred of the dark”. When he wakes up, and its still dark he gets paranoid

When he’s paranoid or smth at night he looks if Leo is awake, tries to make it as quiet as posible so that Leo doesn't notice him. If he do he will sit with Donnie, and comfort him

Donnie sleeps the least of all his brothers, he is too busy with his work, he just forgets to sleep. Raph needs to force Donnie to go to bed then he watch him to be sure he fell asleep

When Donnie can’t deal with his sensory issues he goes to Raph. He hugs him, rub his shell, or just carefully lay on his shell like weighted blanket

When Don bought himself his purple comfort hoodie he bought one for Mikey too. Some time later he bought one for Leo because of his dysphoria

Don always has a emergency epipen in his battle shell

Donnie stimms with his fingers and toes a lot

Genuinely loves coffee and mango passion fruit energy drinks

Wears contacts, but when he is too tired to put them on he just casualy wears glasses

He sometimes experiences seizures after krang attack, because of nerve damage 

When he feels super preety he likes to use a lot of eyeliner

He sings while making his makeup

Always paint his nails

He’s anemic

Donnie always has hidden candy with him in case Mikey is stressed and Raph isn't there

Donnie is realy flexible because of his soft shell

Donnie & Mikey absolutely hates squishy fruits and vegetables. The texture of food that they eats must meet theirs standards

The headphone/goggle idea was born in Donnie's mind one day when Raph was helping him with overstimulation

When Donnie needs physical contact he just sits in lap of one of his brother that are actually chiling somewhere in the lair 

He loves demonia boots, especially damned 318

His music taste: Lady gaga, Daft punk, Lemon demon

He’s the type of person who have all of his stickers in folders and never uses them. On the other hand Mikey sticks his stickers on everything

Don keeps all of the drawings Mikey gave him, and have them all on the giant pin board on his lab wall

At some point in his life he started smoking

Fav pizza: Something with vegetables like Mozzarella, Sun-Dried Tomato and Arugula

[activekidney73-blog]

cauliflower and tomato masala with peas

Good afternoon from vacation. We don’t need to talk about it. If you told me you were on a sunny beach with fine white silky sand between your toes, fluffy aqua waves lapping at the edges, palm trees swishing back and forth, scooping aquachiles onto tortilla chips and marveling at the range of available papaya hues while I was shoveling out snow for the nth time this year, I would smile politely and comment “How amazing!” on your Instagram but I would silently pout, as I probably will be a week from now. Let’s… not.

A week or so before I left, because the treadmill seems as good a place as any to think about what you want to eat next, I was overwhelmed with a craving for cauliflower cooked in a spicy tomato sauce. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the bill; the dotting of sweet peas adds is wonderfully complementary. When I came home and started looking through books and websites for recipes I realized that it’s more often a dry curry, made with a few tomatoes but most of the liquid evaporates, leaving a more concentrated mixture. The first time, I made it this way and it was fantastic, but my craving for a saucier version — more of a sabzi, if I understand correctly — remained. A friend confirmed that, like most traditional dishes, there’s no one agreed-upon way to make it and some days you may want it to be more of a stew than others. Feeling liberated, the next time I made it, I added a few cups of canned tomato puree and it was exactly what I’d hoped for. We ate it with rice but it would also be delicious with chapati, roti, or another flatbread.

There’s a lot of flexibility here. You can keep the cauliflower more crisp or let it relax more in the masala, depending on your preference. You can use more or less tomatoes, depending on how saucy you want the dish. You can crank up the heat with more chiles or chile powder; my kids aren’t quite there (yet!). And if you’re missing a single spice, I wouldn’t sweat it. I took note of some of the most common spices used but then went recipe-free, just cooking and adjusting to taste (and jotting everything down, dutiful food blogger that I am). It was cozy and unheavy and perfect; I froze the leftovers and can’t wait to have at least one meal all squared away when we get home.

Cauliflower and Tomato Masala with Peas (Gobi Matar)

Servings: 4

Time: 45 minutes

Print

If you’d like to brown your cauliflower florets for a more nuanced flavor, you can do so in an additional tablespoon or two of oil in the beginning, with your frying pan on high heat. Scoop it out and set it aside before beginning the recipe as written. Once you add the cauliflower to the tomato sauce later in the recipe, you might need 5 minutes less cooking time to get it to a good consistency (I aim for tender but not mushy here).

1 large head cauliflower (3 pounds)

2 tablespoons vegetable or olive oil

1 teaspoon cumin seeds

1 tablespoon finely grated fresh ginger

1 tablespoon finely grated garlic (about 2 cloves)

1 jalapeño or another green chile, finely chopped (use more or less to taste)

1 big handful fresh cilantro, stems finely chopped, leaves roughly torn

1/2 teaspoon ground turmeric

1/4 to 1 teaspoon mild red chili powder (I used kashmiri), adjusted to taste

1 1/2 teaspoons ground coriander

1/2 teaspoon garam masala

2 to 3 cups tomato puree from a 28-ounce can

1 to 2 teaspoons kosher salt

1 cup water

1 1/2 cup green peas, frozen is fine

1/2 teaspoon amchur (dried mango) powder or juice of half a lemon

Rice or flatbreads, to serve

First, prepare your cauliflower, just to get it out of the way. Trim the leaves. Remove the large core and dice it into small (1/4 to 1/2-inch) pieces. Cut or break the florets into medium-sized chunks.

Then, in a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but the garlic and ginger are not browned. Add diced cauliflower core and finely chopped cilantro stems (save leaves for the end) and cook for another 1 minute together. Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes. Add 2 to 3 cups tomato puree — use the smaller amount if your cauliflower clocks in in the 2 to 2.5-pound range, or if you’re not sure you want dish as saucy as mine is, plus salt (1 1/2 teaspoons was just right for my 3 cups puree), and water and bring to a simmer, cook for 5 minutes. Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally. Add peas (still frozen are fine) and cook for 5 to 10 minutes, until heated through. Add amchur powder or lemon juice and stir to warm through. Taste dish for seasoning and adjust to taste. Finish with cilantro leaves. Serve with rice or flatbread.

Source: https://smittenkitchen.com/2019/02/cauliflower-and-tomato-masala-with-peas/

[jokehockey44-blog]

cauliflower and tomato masala with peas

Good afternoon from vacation. We don’t need to talk about it. If you told me you were on a sunny beach with fine white silky sand between your toes, fluffy aqua waves lapping at the edges, palm trees swishing back and forth, scooping aquachiles onto tortilla chips and marveling at the range of available papaya hues while I was shoveling out snow for the nth time this year, I would smile politely and comment “How amazing!” on your Instagram but I would silently pout, as I probably will be a week from now. Let’s… not.

A week or so before I left, because the treadmill seems as good a place as any to think about what you want to eat next, I was overwhelmed with a craving for cauliflower cooked in a spicy tomato sauce. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the bill; the dotting of sweet peas adds is wonderfully complementary. When I came home and started looking through books and websites for recipes I realized that it’s more often a dry curry, made with a few tomatoes but most of the liquid evaporates, leaving a more concentrated mixture. The first time, I made it this way and it was fantastic, but my craving for a saucier version — more of a sabzi, if I understand correctly — remained. A friend confirmed that, like most traditional dishes, there’s no one agreed-upon way to make it and some days you may want it to be more of a stew than others. Feeling liberated, the next time I made it, I added a few cups of canned tomato puree and it was exactly what I’d hoped for. We ate it with rice but it would also be delicious with chapati, roti, or another flatbread.

There’s a lot of flexibility here. You can keep the cauliflower more crisp or let it relax more in the masala, depending on your preference. You can use more or less tomatoes, depending on how saucy you want the dish. You can crank up the heat with more chiles or chile powder; my kids aren’t quite there (yet!). And if you’re missing a single spice, I wouldn’t sweat it. I took note of some of the most common spices used but then went recipe-free, just cooking and adjusting to taste (and jotting everything down, dutiful food blogger that I am). It was cozy and unheavy and perfect; I froze the leftovers and can’t wait to have at least one meal all squared away when we get home.

Cauliflower and Tomato Masala with Peas (Gobi Matar)

Servings: 4

Time: 45 minutes

Print

If you’d like to brown your cauliflower florets for a more nuanced flavor, you can do so in an additional tablespoon or two of oil in the beginning, with your frying pan on high heat. Scoop it out and set it aside before beginning the recipe as written. Once you add the cauliflower to the tomato sauce later in the recipe, you might need 5 minutes less cooking time to get it to a good consistency (I aim for tender but not mushy here).

1 large head cauliflower (3 pounds)

2 tablespoons vegetable or olive oil

1 teaspoon cumin seeds

1 tablespoon finely grated fresh ginger

1 tablespoon finely grated garlic (about 2 cloves)

1 jalapeño or another green chile, finely chopped (use more or less to taste)

1 big handful fresh cilantro, stems finely chopped, leaves roughly torn

1/2 teaspoon ground turmeric

1/4 to 1 teaspoon mild red chili powder (I used kashmiri), adjusted to taste

1 1/2 teaspoons ground coriander

1/2 teaspoon garam masala

2 to 3 cups tomato puree from a 28-ounce can

1 to 2 teaspoons kosher salt

1 cup water

1 1/2 cup green peas, frozen is fine

1/2 teaspoon amchur (dried mango) powder or juice of half a lemon

Rice or flatbreads, to serve

First, prepare your cauliflower, just to get it out of the way. Trim the leaves. Remove the large core and dice it into small (1/4 to 1/2-inch) pieces. Cut or break the florets into medium-sized chunks.

Then, in a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but the garlic and ginger are not browned. Add diced cauliflower core and finely chopped cilantro stems (save leaves for the end) and cook for another 1 minute together. Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes. Add 2 to 3 cups tomato puree — use the smaller amount if your cauliflower clocks in in the 2 to 2.5-pound range, or if you’re not sure you want dish as saucy as mine is, plus salt (1 1/2 teaspoons was just right for my 3 cups puree), and water and bring to a simmer, cook for 5 minutes. Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally. Add peas (still frozen are fine) and cook for 5 to 10 minutes, until heated through. Add amchur powder or lemon juice and stir to warm through. Taste dish for seasoning and adjust to taste. Finish with cilantro leaves. Serve with rice or flatbread.

Source: https://smittenkitchen.com/2019/02/cauliflower-and-tomato-masala-with-peas/

[oxmarble28-blog]

cauliflower and tomato masala with peas

Good afternoon from vacation. We don’t need to talk about it. If you told me you were on a sunny beach with fine white silky sand between your toes, fluffy aqua waves lapping at the edges, palm trees swishing back and forth, scooping aquachiles onto tortilla chips and marveling at the range of available papaya hues while I was shoveling out snow for the nth time this year, I would smile politely and comment “How amazing!” on your Instagram but I would silently pout, as I probably will be a week from now. Let’s… not.

A week or so before I left, because the treadmill seems as good a place as any to think about what you want to eat next, I was overwhelmed with a craving for cauliflower cooked in a spicy tomato sauce. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the bill; the dotting of sweet peas adds is wonderfully complementary. When I came home and started looking through books and websites for recipes I realized that it’s more often a dry curry, made with a few tomatoes but most of the liquid evaporates, leaving a more concentrated mixture. The first time, I made it this way and it was fantastic, but my craving for a saucier version — more of a sabzi, if I understand correctly — remained. A friend confirmed that, like most traditional dishes, there’s no one agreed-upon way to make it and some days you may want it to be more of a stew than others. Feeling liberated, the next time I made it, I added a few cups of canned tomato puree and it was exactly what I’d hoped for. We ate it with rice but it would also be delicious with chapati, roti, or another flatbread.

There’s a lot of flexibility here. You can keep the cauliflower more crisp or let it relax more in the masala, depending on your preference. You can use more or less tomatoes, depending on how saucy you want the dish. You can crank up the heat with more chiles or chile powder; my kids aren’t quite there (yet!). And if you’re missing a single spice, I wouldn’t sweat it. I took note of some of the most common spices used but then went recipe-free, just cooking and adjusting to taste (and jotting everything down, dutiful food blogger that I am). It was cozy and unheavy and perfect; I froze the leftovers and can’t wait to have at least one meal all squared away when we get home.

Cauliflower and Tomato Masala with Peas (Gobi Matar)

Servings: 4

Time: 45 minutes

Print

If you’d like to brown your cauliflower florets for a more nuanced flavor, you can do so in an additional tablespoon or two of oil in the beginning, with your frying pan on high heat. Scoop it out and set it aside before beginning the recipe as written. Once you add the cauliflower to the tomato sauce later in the recipe, you might need 5 minutes less cooking time to get it to a good consistency (I aim for tender but not mushy here).

1 large head cauliflower (3 pounds)

2 tablespoons vegetable or olive oil

1 teaspoon cumin seeds

1 tablespoon finely grated fresh ginger

1 tablespoon finely grated garlic (about 2 cloves)

1 jalapeño or another green chile, finely chopped (use more or less to taste)

1 big handful fresh cilantro, stems finely chopped, leaves roughly torn

1/2 teaspoon ground turmeric

1/4 to 1 teaspoon mild red chili powder (I used kashmiri), adjusted to taste

1 1/2 teaspoons ground coriander

1/2 teaspoon garam masala

2 to 3 cups tomato puree from a 28-ounce can

1 to 2 teaspoons kosher salt

1 cup water

1 1/2 cup green peas, frozen is fine

1/2 teaspoon amchur (dried mango) powder or juice of half a lemon

Rice or flatbreads, to serve

First, prepare your cauliflower, just to get it out of the way. Trim the leaves. Remove the large core and dice it into small (1/4 to 1/2-inch) pieces. Cut or break the florets into medium-sized chunks.

Then, in a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but the garlic and ginger are not browned. Add diced cauliflower core and finely chopped cilantro stems (save leaves for the end) and cook for another 1 minute together. Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes. Add 2 to 3 cups tomato puree — use the smaller amount if your cauliflower clocks in in the 2 to 2.5-pound range, or if you’re not sure you want dish as saucy as mine is, plus salt (1 1/2 teaspoons was just right for my 3 cups puree), and water and bring to a simmer, cook for 5 minutes. Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally. Add peas (still frozen are fine) and cook for 5 to 10 minutes, until heated through. Add amchur powder or lemon juice and stir to warm through. Taste dish for seasoning and adjust to taste. Finish with cilantro leaves. Serve with rice or flatbread.

Source: https://smittenkitchen.com/2019/02/cauliflower-and-tomato-masala-with-peas/

[temperkitten7-blog]

Random Notes on Indian Cuisine

Chicken Kolhapur from Chennai Chettinaad Palace

From Madhur Jaffrey’s “An Invitation to Indian Cooking,” 1973 (43 years ago)

“Curry” is just a vague, inaccurate word which the world has picked up from the British, who, in turn, got it mistakenly from us.

“Us” being Indians.

If “curry” is an oversimplified name for an ancient cuisine, then “curry powder” attempts to oversimplify (and destroy) the cuisine itself.”

“Try to buy only whole spices and grind them yourself in small quantities.”

in coffee grinder

better flavor

whole spice that the grindings came from lasts longer

store in jar with tight lid away from light

“It is the preparation and combination of whole or freshly ground spices which makes Indian foods unique.”

Ghee: two types. See p. 9

Her recipes are adapted for American kitchens and stores. They focus on Delhi and adjacent sections of Uttar Pradesh.

Meat is usually goat. Fairly tough, so it is cooked slowly or tenderized.

80% of India is Hindu, who technically do not eat beef.

Cooking chicken? Usually remove skin first.

A tandoor is a clay oven with a live coal or wood fire.

Tandoori chicken is indeed popular in India.

“Indians never use olive oil,” but she does.

Fruits and veggies in India  (1973) were/are very seasonal. Not eaten out of season.

Coriander (Chinese parsley or cilantro) and green chilies are essential.

Many Indians don’t like or eat hot (spicy) foods.

Most Indians eat a lot of greens: spinach, mustard greens, fenugreek greens, white radish greens, gram (or chick pea) greens. Spinach is popular over all of India.

Potatoes are a staple in North India.

The average Indian (1973) eats 1/2 to 2/3 pound of rice/day [cooked weight, I guess]. Her recipes use Carolilna (a long-grain uncooked rice) or basmati. (I must re-read. Is Carolilna really Carolina?)

Dals = lentils or pulses = varieties of dried beans and peas.

daily in most Indian homes

always eaten with rice or bread

Various home-made pickles are popular. By no means only made with cucumbers. Even meat can be pickled.

Chutney p. 226-7.

Her childhood family had servants.

Indian breads are called roti.

chapati, paratha, porris, naan

naan is leavened

typically whole wheat flour

cooked on a cast iron griddle or clay oven (tandoor)

In India most meals end with fruit.

From “Beyond Curry Indian Cookbook” by Denise D’Silva Sankhé, 2016. Subtitle: A culinary journey through India.

She’s a columnist at Serious Eats (Beyond Curry).

Over 50 languages in India.

“Curry, to most Indians, is only one type of dish, a gravy or sauce-based one, which can have meat or vegetable in it. “In India, there is no one “curry powder.”

Again, many regional differences in flavors and foods.

Grind your own spices. Store them dark and dry, in steel or glass airtight, in fridge maybe.

A masala is just a blend of spices; quite variable.

Nutmeg is poisonous, but use it anyway.

Dal designates more than lentils. Dals  are a staple, served at least a few times/week. Dal-chawal is a simple dish of lentils and rice, and perhaps the most comforting of foods to Indians.

“Indian food is traditionally eaten  by hand.” The right hand. The left is unclean.

“Mise en place” p. 35.

Some religions forbid alliums (e.g., onions and garlic) and root veggies. Substitute asefetida for the alliums.

Desserts and sweet treat are common, especially in religious and other festivals and celebrations.

Shop for pantry essentials and spices at specialty stores: Indian, Asian, Middle Eastern.

Buy spice in small quantities. They don’t store well for long.

Green chilis (sic): lighter-colored, longer ones are less spicy. Shorter, dark green ones are very hot. Thai and serrano chiles (sic) are fine substitutes.

When her recipes call for onion, she means red onion (can substitute white ones).

Testimonials

Search DietDoctor and you will find. Also http://indialchf.com

From Today’s Dietitian magazine:

August 2014 Issue

Indian Cuisine — Foods That Hold a Special Place in Plant-Based Food Traditions By Sharon Palmer, RDN Today’s Dietitian Vol. 16 No. 8 P. 17

[Ed.: copy/pasted with a few paragraphs deleted. Click the link above for some recipes.]

Gita Patel, MS, RDN, CDE, LD, CLT, author of Blending Science With Spices, explains that Indian culture leans toward vegetarianism due to Hinduism, which hosts a central theme of nonviolence, including animals. “A profound respect for all life is a common Hindu belief that supports vegetarian eating styles,” adds Vandana Sheth, RDN, CDE, a spokesperson for the Academy of Nutrition and Dietetics.

However, British colonial influences and Western food trends, such as the emergence of fast-food restaurants, have brought more animal foods into India, Patel says. “With the globalization of the world and technology, some of the urban lifestyle changes have significantly affected traditional food practices in India,” Sheth adds, listing as evidence the increasing number of fast-food restaurants and premade foods replacing traditional meals in India.

Traditional Eating Patterns “A lot of people are drawn to Indian cuisine. People like the flavors, herbs, and spices,” Patel says, noting that home cooking is vastly different from what you’re likely to sample in an Indian restaurant.

“The traditional eating pattern is very balanced,” Patel says. She describes typical meals consisting of dal (a legume dish), rice, roti (bread), vegetable, salad, fruit, and a yogurt or buttermilk drink, which may vary slightly depending on the region.

Indeed, there’s scientific consensus that a disease-protective diet is based on a variety of whole plant foods, which sums up the traditional Indian eating pattern. “The traditional Indian vegetarian diet is one that’s rich in a wide variety of grains, beans, lentils, vegetables, fruits, nuts, seeds, spices, and herbs. Research has found that vegetarians have a lower risk of heart disease and some types of cancer,” Sheth says. The National Cancer Institute reports that cancer rates are lower in India than in Western countries, and that diet characteristics such as a high intake of fruits, vegetables, spices, and tea may be responsible for protecting Indians against certain forms of cancer.2

Key Components While the specific dishes may vary according to different regions of India, the key ingredients basically are the same and include the following:

• Vegetables: “Vegetables are grown all over the country due to the climate,” Patel says, adding that many vegetables are unique to India, such as specific types of gourds, radishes, beans, and greens. However, other dishes are based on more familiar vegetables, such as beets, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, corn, eggplant, green beans, various greens, okra, onions, peas, peppers, potatoes, radishes, spinach, squash, and tomatoes. In addition, fermented foods such as pickled vegetables are a regular feature in Indian cuisine.

• Grains: Rice and wheat are staples in India and used in flatbreads (eg, dosa, roti, chapati), doughs (eg, samosa, kachori), and side dishes (rice) to accompany meals.

• Legumes: Indian cuisine relies on the regular and flavorful use of legumes, such as black-eyed peas, chickpeas, lentils, and beans. In addition to dal, many legumes are sprouted or used as flour in breads.

• Fruits: Apples, apricots, bananas, figs, grapes, guavas, lychees, loquats, mangoes, oranges, papayas, passion fruit, and sweet limes are common fruits in India.

• Dairy: From milk and buttermilk to yogurt and paneer (fresh cheese), dairy products are regular features of the Indian diet. Patel reports that most Indian households receive fresh milk, which is then used for beverages and cooking. Households make their own ghee (clarified butter) from the milk fat, and leftover milk is made into fresh yogurt every day.

• Vegetable oils: Most oils used in traditional cooking are unrefined vegetable oils, such as peanut or sesame. However, Patel reports an increase in the use of refined oils, such as soybean oil, in modern cooking.

• Herbs and spices: At the heart of Indian food is a long list of culinary herbs and spices that have been used for centuries, many of which are proven to have antioxidant, anti-inflammatory, antimicrobial, and anticancer effects. Indian spices include amchur (made from mangoes), aniseed, asafetida (a pungent, onionlike flavor), bay leaf, black pepper, cardamom, chilies, cinnamon, cloves, coconut, coriander, cumin, dill, fennel, fenugreek, garam masala (a spice blend), garlic, ginger, mango powder, mint, mustard, nutmeg, onion seeds, parsley, pomegranate seeds, poppy seeds, saffron, sesame seeds, tamarind, and turmeric.

— Sharon Palmer, RDN, is a contributing editor to Today’s Dietitian and the author of The Plant-Powered Diet and Plant-Powered for Life.

Source: https://diabeticmediterraneandiet.com/2018/10/19/random-notes-on-indian-cuisine/