#indian drink

[spicyvegrecipes]

Taak (Maharashtrian Spiced Buttermilk) Recipe

Taak (Maharashtrian Spiced Buttermilk) Recipe Taak is a refreshing Maharashtrian spiced buttermilk Indian summer drink, prepared with yoghurt and water. Mttha is flavoured with green chillies, ginger, cumin powder and coriander leaves. Taak is perfect for cooling down on hot days, so we must have it in our summer meal due to its refreshing flavour and cooling properties. What is Taak? Taak is a…

[sarchakra]

Turmeric Ginger Shot

Wellness shots have been gaining popularity in the West recently for their health benefits and natural ingredients although they actually have been around for thousands of years in ancient Ayurvedic practice. Ayurveda is an Indian traditional system of medicine that originated over 5,000 years ago and is still practiced today. In Ayurveda, wellness shots, known as rasayanas (‘pathway to the…

[365filmsbyauroranocte]

La prima notte di quiete (Valerio Zurlini, 1972)

[fullcravings]

Chocolate Lassi

[chasingrainbowsforever]

~ Masala Chai Tea ~

[ahalya25]

desi snacks

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[walkxngdxsaster]

'That's a party in your mouth. […] You're at an Indian wedding with, like, Jai Ho playing.' 'What time is it right now? […] Like, serious daydrinking over here…' - Dev Patel, 2024.

ᴅᴇᴠ ᴘᴀᴛᴇʟ & ᴊᴏʀᴅᴀɴ ᴘᴇᴇʟᴇ ʀᴀᴛᴇ ᴀʟᴄᴏʜᴏʟ | ꜱɴᴀᴄᴋ ᴡᴀʀꜱ - 2024.

[morethansalad]

Chai Horchata (Vegan)

[rajpujarajasthan]

40/34 married CPL bikaner single FWb cam available Bull massager don't MSG

[hussyknee]

Whenever Brits are like "tea is our national drink, our culture, our personality, our mental health" I think of our hill country blanketed in a patchwork quilt of human suffering and ongoing violent colonialism and want to smash all their tea cups. Your genocidal leaf juice is nothing to be proud of. The present day tea pluckers are the descendants of the Indians you enslaved and they still live in unthinkable poverty in the line houses you built to house them like cattle. The families whose farmlands you robbed have been starving for generations. Every sip of your leaf juice is soaked in blood and you drink it like vampires.

Tea will never belong to you. It's our legacy of grief, and your shame.

Drink your tea and shut the fuck up.

[creepyscritches]

The way I am a bottomless pit for the paneer butter masala the restaurant down the street makes... I put myself in a food coma last night from it (no survivors) and I'm already like "Man I could go for some butter masala and garlic naan"

Maybe this means I should learn to cook this dish next 🤔

[sarchakra]

Another Mango Lassi

Mango Lassi is a versatile, easy to make tasty and revitalizing beverage. The ingredients that go to make Mango Lassi are really pretty simple but there is some technique involved to give it that creamy goodness. There is no consensus regarding when Mango Lassi came to be. Some believe that it originated in Punjab while others believe it was popularized by the Mughals during their reign in India.…

[annagxx]

When life gives you lemons make shikanji kyoki bhaut garmi horhi hai

Stay hydrated my peeps🤍

[fullcravings]

Iced Chai Latte Recipe

[y2kbugs-moved]

Pavitr: *Makes a comment about how annoying it is that people say "chai tea" when it literally just means "tea tea"*

Fandom, somehow: OMG Chai tea must be his favorite thing!

(Disclaimer: I am white.)