#okra curry recipe

[fattributes]

Malaysian-style Curry Vegetables with Tofu Puffs

[spaulyseasonalservingsblog]

Veggie Tiffin Box – Spiced Air fryer Crispy Okra and Cauliflower Curry

[rajanjolly]

How To Make Bhindi Ki Sabji | Masala Bhindi Recipe | Okra Curry

[indischwindisch]

Achaari Bhindi (Spicy Okra)

We make our own spice blend, which incorporates incredible aroma and flavour to this dish. This is okra at its best.

We make our own spice blend, which incorporates incredible aroma and flavour to this dish. This is okra at its best. Achaari bhindi was cooked by my mother when she wanted to change the flavours and spice it up a little from the simple bhindi sabzi that was more often made for the regular meals. This one indeed felt special. What I like about this dish is that its aromatic and full of spices,…

[akkivee]

The Rosho Special☆ Cream of the Crop Curry: Hypmic Curry Drama Track TL

Sasara: Oh, you’ve really been cookin’!

Rei: That curry smell is really making me hungry!

Rosho: It’s a miracle I was able to even decipher what you meant in that text! Why am I the only one working on this??

Sasara: Don’t sweat the small stuff! Have you finished making our super interesting curry yet?

Rosho: I did my best to follow your recipe but…

Rei: Hm? You didn’t make a normal curry?

Sasara: Tut tut tut! You see, this curry was made with some special ingredients!

Rei: It looks brown like any other curry, so I can’t tell the difference.

Sasara: I’ll give you a hint! I was thinking of calling it, "This Curry's Got You Gigged!!" Setting off any bells??

Rei: You can’t be thing about… Actually, no, that hint was so stupid, I got nothing for you.

Sasara: Hey now!!

Rosho: I used flounder in the curry, but if you can’t tell that at a glance, that’s gotta mean your joke’s fallen flat, right?

Rei: The curry’s meant sell, so it should have a little more impact.

Sasara: I guess you’re right… It’s gotta be appealing televised too…

Rosho: Let’s take a moment to brainstorm.

-----------

Sasara: *pops a cold one open* Man, nothing’s coming to mind at all…!

Rei: The theme you had settled on was, “A Bizarre Brown Curry,” right?

Rosho: We shouldn’t even try to be teeming with themes! It’s all about the flavours!!

Sasara: “Okra-zy Curry” doesn’t sound too bad!

Rosho: Okra me a river!!

Rei: How about “Kelp!! Addicted to Seaweed Curry”?

Rosho: Oh, now you’re just sailing on his coattails!

Sasasa: “Ya Kraken Me Up Squid Curry”!!

Rosho: Quit it with the seafood puns!! Geez, you’re not even trying to solve the root of the problem.

Sasara: Nyahaha…! No, yeah, you’re right.

Rei: But curry’s just curry, isn’t it? How can you even get someone to give a laugh at it at just a glance?

Rosho: How many times do I gotta say, that’s why we’re sittin’ around thinkin’ about it!!

Sasara: I think the alcohol’s getting to us~ Let’s get some food down, so we can sober up.

Rei: I agree. I’d like one order of flounder curry with rice!

Rosho: You takin’ my home as an izakaya?? Serve your own curry!!

Sasara: Phew whee, Mista Rosho here sure is stingy!

Rei: Well, sounds like I got no other choice.

---------------

Rei: Hey, so this is getting annoying to handle, you mind if I use this whole pot?

Sasara: Rosho, whatcha want me to do with this bag?

Rosho: Shut up, the both of you!! For now, just bring everything to me.

Rei: And there. Rice is served~

Sasara: And here’s a bit of the curry to top it off!

Rosho: Oh yeah, we’re using this too!

Sasara: “A White Stew for Rice”? You brought out some boil in bag goods you had bagged up?

Rosho: A student of mine gave it to me as a souvenir from a Hokkaido trip. It apparently has some Hokkaido specialties in it.

Rei: Their milk is incredibly tasty. And so… *pours it in*

Rosho: Hey!!!! What the heck are you doing??

Rei: This is my specialty, “Stew On This Rice”!

Rosho: The bag wasn’t even boiled yet… I guess I’ll stick it in the microwave.

Sasara: Wait a sec!

Rosho: What are you making that serious face for?

Sasara: If it’s cream… How does “Cream Of The Crop Curry” sound??

Rei: Ohhh, we are aiming for something eye-catching but… Wait, actually, this might work.

Rosho: It’s more of a stew though…

Sasara: Let’s have a taste test first!

*microwave dings*

DH: *eats*

Sasara: Woah??? This creamy stew and rice pair together so well!!

Rei: And this white colour gives it quite the impact.

Sasara: This is it! This is the curry that’s going to carry Dotsuitare Hompo to victory!

Rosho: But this isn’t curry?? What do you mean we’re going to use a stew??

Rei: Why’re you fussing? All we have to do is say we made a white curry.

Rosho: Then how do you explain how we made it??

Rei: White curry does exist, you know. There are spices for it and everything. Curry connoisseurs would be familiar with it.

Sasara: Is that so?? Well, there you have it, Rosho! I’ll let you figure out what those spices are!

Rosho: No, you won’t!! Shouldn’t we all be trying to figure this out??

Rei: Ahaha! I believe you’ll figure it out somehow.

Sasara: Alright! “The Rosho Special☆ Cream of The Crop Curry” is definitely going to take us to the top!!

[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.

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[stellerssong]

Weirdly (maybe not-so-weirdly) I have experienced some similar interactions with neurodivergent feds who you kind of have to sheepdog into getting the results they’re assigned to get. Anyway: what are some delicious foods you’ve eaten lately, either stuff you’ve cooked or stuff others have made for you?

i have been hearing troubling rumblings about the records for this program for some time around my workplace but, safely sequestered in scripted as i have been up until this point, i was happy to consider them Not My Problem. and like. oh bud. oh bud. innocence is fucking bliss. the one redeeming quality of this particular host is that she has a 4-month-old dachshund who she occasionally shows on camera. otherwise TRUE CRIME IS A CANCER!!! TRUE CRIME IS A PLAGUE UPON SOCIETY!!!!

ennywhey.

this past christmas was a very exciting time for me and my dad because for the first time!!! my lola OFFICIALLY tasked us with making pancit (with me taking point) and pinakbet (with my dad taking point) for christmas lunch/dinner, with no oversight from her. neither recipe is particularly difficult per se (pancit is approximately a rice noodle stir-fry, and pinakbet is a soupy sauté of bitter melon, other veg, and pork, for the uninitiated), but the Passing Of The Torch was kind of a big deal for us. and honestly both things came out tasting...well, just like my lola's. which was very special.

i was especially stoked on the pinakbet, since as co-chef i was able to control ingredient ratios to my liking (more okra) and ramp up the ingredients (more okra) that i have been known to get a slap on the wrist for hogging (okra).

just before christmas my partner and i went to Atlanta to visit a friend doing a postdoc there and i tried lemon pepper wet wings for the first time and that was also very exciting. wings are one of those foods that i will always eat but never really crave, but this shit was off the fucking chain. i will dream of those wings for some time.

OH and while @the-everqueen was visiting i made tonkatsu and japanese-style curry! slightly labor-intensive, but a) it's validating to observe how much less afraid i am of frying things than i used to be! maybe i am improving my kitchen skills! and b) after we finished dinner we all just kind of. sat on the couch and stared blankly into space for a while. yknow how sometimes you eat something so good you go into deep victorian mourning for a brief period afterwards because it is now gone from you? yeah.

[tmorriscode]

I have so many thoughts about pog soup.

cooking is a great way to experience culture and history of a place.

When I make gumbo, I think of the intersecting cultures that led to okra, dried sassafras leaves and roux all sharing a pot.

So when I see mention of food in something I’m reading or watching, I pay attention.

Bo shares a food she calls pog soup with Din Djarin. She also references the food’s cultural importance.

“You've never eaten pog soup?"
"No."
"Can you appreciate the irony? Any Mandalorian worth their armor was raised on this since they were his (Grogu’s) size.”

This is a nice bit of world building. We’ve seen in the show that the Mandalorians are a race that take their culture seriously. But they’re also a diaspora. One that has spent time in hiding after being persecuted by the imperial government.

In our real life diasporas, one of the things we try to hold onto are recipes. Items can be lost, but recipes can be recreated from memory and handed down. Consuming them puts us in mind of people and places we no longer have access to.

The Children Of The Watch have managed to hold on to what is culturally most important (their forge, their creed).

But along the way, they lost simpler pleasures, like comfort foods.

What is it about pog soup that makes it a cultural touchstone? It’s not listed in any Star Wars cookbook I own. The Galaxy’s Edge cookbook lists two Mandalorian foods - a spicy chicken stew and a sticky and spiced fruit and nut cake.

In the cookbook, the fictional author speculated that Mandalorian food is spicy because the warrior culture looked at it as a test of their bravery to eat.

There are supposedly four essentials of Mandalorian cooking, but the only one mentioned in canon is that the food must be portable.

It makes sense that the Mandalorian comfort food is soup. You can put it in a mug and drink it on the go. Especially if you are running to your next battle. And it’s probably spicy.

The Star Wars website helpfully provides a recipe that includes bell peppers, onions, assorted flavorful spices, a little heat from curry powder and sweetness from coconut milk.

It honestly looks delicious. Sweet, with complex notes from the spice blend. But not too hot for a child’s palette. The coconut milk would help cut down on the spice burn, and the natural sugar in the peppers and coconut milk would appeal to kids too.

I wonder about what we could infer about Mandalorian culture based on particular spices? Are they native to Mandalore? If they were one more thing lost in the purge (except in places like Bo Katan’s palace gardens ) that might explain why Din hadn’t heard of pog soup. Also, a covert on the run and hiding their numbers in sewers wouldn’t have access to spices. Not to grow and not to buy in quantity.

In a situation like that, they might hold all the tighter to their creed because that’s all they have of Mandalore.

Otoh, it also highlights the way the two characters are diametric opposites. For Din Djarin, adhering to the creed is what makes him Mandalorian. He tells Bo-Katan “If we don’t have the creed, what are we?”

Bo-Katan otoh, grew up with a pre-purge Mandalore. She had pog soup and the gardens in the domes. She took her creed at thirteen while standing in the living waters. Her followers left her in the same way that Din’s covert cast him out. But she doesn’t have to question if she’s Mandalorian. She has these experiences to shape her identity. Her self-doubt revolves around her leadership ability.

Bo-Katan sharing an experience over food with Din Djarin shows how the two characters who represent different types of Mandalorian are learning to see each other. It’s the first step in their quest.

That’s quite a lot of meaning to pack into a simple cup of soup.

I know that the episode that references pog soup has been out a little while, and I’m probably behind in posting my thoughts, but I just had to let this digest a bit.

. . . I’ll just see myself out.

[frogiwi]

fixing ur ask drought hi top 5 uhh vegetables

U KNOW THIS IS A TERRIBLE THING TO ASK ME I AM SO BAD AT VEGETABLES. I'M GETTING AN F IN VEGETARIANISM

ok all of these will be under the caveat of. being cooked indian style. i am too unused to vegetables cooked other ways and am generally greatly bothered by their textures. when i eat veggie noodle it is actually just noodle. and egg.

i'm also gonna link random recipes that i have not tried and cannot vouch for the qualities of but just to give an idea of how i eat them

okra (bhindi masala - we don't make this with any of the additional stuff like onions/tomatoes, it's just the okra and spices stir fried)

um. are beans vegetables? if so, garbanzo beans (chana masala)

POTATO (aloo curry) (drier version: jeera aloo)

oh. onions are vegetables. i love onions! no recipe needed, put onions in everything (red > spring > yellow)

i'm cheating again (or not, google says beans and lentils are vegetables) and saying yellow lentils (moong dal fry)

[tabeojacafe]

Video on how to make Marine Carine's Invincible Battleship Curry.

Recipe under the cut:

Ingredients (for 1 dish) 1 chicken thigh (250g) 1 onion (200g) 1/3 celery (40g) 1/2 carrot (70g) 1/2 tablespoon curry powder 500ml water 3 pieces of curry roux 3 drops of Expotion Pepper Ripper (If you do not have the Expotion, you will not be able to summon the Tabegami, but it can be made without the Expotion.) 400g rice

Toppings 6 sausages Yellow bell peppers as desired Appropriate amount of red bell pepper 1/4 eggplant 1 1cm slice of pumpkin 2 slices of zucchini 2 or 3 small clusters of boiled broccoli 2 baby corn cobs 1 boiled okra 1 boiled carrot slice (cut out with ★ mold) 1 small tomato Salt and pepper (except for children who do not like spicy food) A dash each of mayonnaise and vegetable oil

Directions

① Cut onion and celery into thin slices, breaking up the fibers. Grate the carrots.

② Cut chicken thighs into bite-sized pieces and season with salt and pepper (omit if children do not like it).

③ Heat 1 1/2 tablespoons vegetable oil in a pan and add ingredients from ①. Cover with a lid, reduce heat to medium-low, and steam fry, stirring occasionally. (about 20 minutes).

④ Add 1 tablespoon of vegetable oil and stir-fry ingredients from ②. When the color of the meat changes, add curry powder and stir-fry.

⑤ Add water, cover and simmer over medium heat for 10 to 15 minutes. Add the curry roux and simmer for 5 or 6 minutes, stirring constantly.

Topping

① Heat a little vegetable oil in a frying pan and fry sausage.

② Add a little more vegetable oil to the pan and ingredients from ① after removing the sausage, add bell peppers, eggplant, pumpkin, zucchini and baby corn, and deep fry them to a nice color.

Arrange the rice on a serving dish

① Wrap the warm rice in plastic wrap, shape it into a ball and place it on a plate.

② Serve the curry on top of the rice. Serve the curry, garnish with vegetables and sausage toppings, carrots cut out in star shape on the rice, mayonnaise squeezed on top, and mini tomatoes on the top!

The final dish is "Invincible Battleship Curry" with MAX ingredients and MAX amount of work! This dish is not only visually pleasing, but is also very tasty if made according to the recipe, so please give it a try! You may also arrange the ingredients you stick in it as you like!

[lalazeewrites]

Ahhh, thank you so much for tagging me in such a fun quiz! I am LOVING reading everyone's answers! All of you make me smile so much 😍 @stocious @shinygalaxyperson @energievie 😍

what are some movie / tv quotes that you quote often?

"Keep it secret, keep it safe!" - LOTR (any time I hand anybody anything) "What, like it's hard?" - Legally Blonde A million quotes from Arrested Development, Seinfeld, and Simpsons, because I'm annoying.

what is your favorite flower?

Iris, tulip, daffodil, bleeding hearts.

if you were in avatar: the last airbender what element would you want to bend? earth, fire, water or air?

Water!

what was your first job?

An ice cream shop where I had to sing full length songs about ice cream and also sing every time I got tipped.

what is your favorite breakfast?

Difficult! I'm a breakfast PERSON as a LIFE RULE. I eat breakfast food often more than once a day. Maybe a giant waffle with all three of the fruits. Although my local place does a waffle with bacon and chocolate that I love. But when I say that, I miss meat. You see my problem. Scottish square sausage is the best sausage.

what’s a meal from childhood that you love?

Going fishing with my dad, he'd clean the fish outdoors (or have me scale & gut them), and then he'd fry them til super crisp over the fire, cooking in a pan with masses of butter and salt.

what’s your favorite joke to tell?

My kid is the joke-teller, I'm funny on the fly/in banter.

what’s your favorite animal to see at the zoo?

The reptile & amphibian house!

what’s your go to quick meal to cook / make at home?

Packet ramen that I load up with egg, meat, veggies etc. Chocolate chip pancakes. Omelets with whatever filling is in the fridge.

what’s your go to meal to cook someone to impress them?

Shrimp red curry from scratch, lamb & okra curry (recipe from my Pakistani ex-father-in-law), lasagna.

what’s something you want to do better?

I don't know. I try to be kind to myself and not give myself expectations that may fail, and rather try and work toward a general goal. Like, I would like to continue to learn and grow in handling my PTSD, triggers, and symptoms in a healthy way.

if you’re working do you like your job?

Yup! I love it! I haven't been able to work in 6 months, because of my spine injury, but I'll be back once I heal from surgery. I work at my daughter's grammar school as a recess and lunch monitor, so I get to see her every day, as well as her friends. We have a good time!

do you collect anything? what?                                              

I of course collect all my concert tickets. I collect horror movies, like I have hundreds of horror DVDs, a lot of them obscure (and many of them not). I've been collecting different editions of Anne Rice books since I was 11yrs old.

if you were trapped in a kids tv show, what show would you be okay with being trapped in?

Sailor Moon!

an adults tv show?

God, all the shows I watch & love are all so fucking fraught with Horrors LOL Can I be on Supernatural as long as y'all promise I don't end up like all the other women on the show?

what kind of job did you want as a child?

I wanted to be a garbage lady!!! I wanted to actively help save the environment lol. So, I was always really happy when the garbage people came along to take away the trash and recycling. Later, I wanted to go into zoology. (Didn't do any of those things, I got a scholarship in Theater & Arts lol)

do you follow any sports? what team do you root for?

GLASGOW CELTICS MON THE CELTICS

if you could be any animal what would you be and why?

I've always wanted to be a sea turtle! Drifting and dreaming through the pretty seas and having a million lovely beautiful babies.

if you could be any mythological creature what would you be and why?

Probably like a pan. Y'know, with the goat legs, playing music all day and getting drunk, partying with the other forest fae.

what’s the most obscure thing you’ve had to google for a fanfic you were writing/reading?

I was definitely googling how nuclear power reactors function for Star Trek fic and learned more than I imagined I would lol.

what milkovich do you identify with most?

Ooof, of course Mickey. Growing up terrified of a severely abusive father who would snap at the smallest thing, having an eastern european immigrant family, growing up with anger issues but being excessively soft on the inside, and hey, my parents are chicago born-bred folks (first generation american).

which one are you actually like the most?

ughhhhh. . .Why I gotta decide?! Mickey lol.

what gallagher do you identify with most? 

Fiona. She had to deal with Frank the most. My dad is a lot a lot a lot like Frank (narcisstic alcoholic genius level asshole who is happy to abandon their kid & make them feel bad about it instead of taking responsibility), to the point where I will sometimes get triggered by his presence in an episode and have to stop watching for months at a time when I was first watching the show. She's always trying her best to be everything for everyone, usually to the detriment of her own personal identity and happiness. She's absolutely easily the most like me.

 which one are you actually like the most?

No, still Fiona lol

[kethabali]

I saw African cuisine is your current hyperfixation /curi, I would love to hear some facts/things you find interesting about the subject! /gen

omgg i always love to talk about my hyperfixations thank you for asking

it's only been my interest for a few weeks so i don't know much YET but i've been researching how historical events and circumstances have affected cuisine so i was looking at the transatlantic slave trade and colonization of the americas and how it shaped cuisine in places mainly in southern america and the caribbean

i know that about 69% of enslaved people were brought from west africa, especially the kingdom of kongo so the cuisine is very influenced by that region and things like shrimp and grits, gumbo, okra, oh and BOILING PEANUTS this was very fascinating to me also collard greens and legumes like black eyed peas. the technique of frying chicken is also credited to west african influence but i don't know much about why/when it started. the one pot cooking method and stews is from west africa as well esp putting together meat and vegetables in a pot and cooking for long period of time (we do this a lot as well in bengali cuisine)

in regards to like regional african food, i've been most interested in ethiopian food because how similiar the flavors and cooking methods are to south asian food as a result of the indian ocean trade route it's just so cool to me how familiar it is to me despite being thousands of miles away from bangladesh absolutely mind boggling but yeah like injera bread, roti, sambusa, cic wet which resembles chana dal very much, they have dishes that resemble daal and south asian curry a lot too like misir wot and doro wat which is ethiopian chicken curry

but my favorite thing i have seen so far is their berbere spice first of all it is so fun to say second of all it has SO MANY DIFFERENT FLAVOR COMPONENTS i love it it's even more intricate than the spice mix i use for bengali torkaris/jhols (curry) not to mention the color is so vibrant you can't not be giddy cooking with these spices they smell and look so amazing it's my favorite part of cooking is the colorful spices

other african dishes/recipes i have been very interested in: jollof rice, okra stew, FUFU my god i am dying to eat this it looks so stretchy and soft i think i would be in love with it i just gotta go buy and make it or buy it from a restaurant when i get time.

i'm sure there's a lot more i can say if i keep digging around in my brain but i think this is long enough lmaoo thanks for asking!

[chibi-sunrise]

Everything I could find on Raoul

A self-described archaeologist who claims that his job is to investigate and study ruins. He, in fact, has a profound knowledge of the subject, but isn’t particularly trusted. He was mistaken for a grave robber during an expedition, which got him tangled up with Ed and Ana-Maria, but they’re still suspicious about his identity. Although treated as an old man by those around him, he stubbornly insists that he is still young.

Profile

Birthday -  August 10

No birth year or age revealed

Spear wielder

Height - 174cm

Right-handed

Theme Color - #e09637

So, for the Adventurers, we’d actually recommend that you go in order of release or in order of record because this group forms one coherent story with their episodes compared to the other groups.

The order of release is Ed ep. 1, Ana-Maria ep. 1, Raoul ep. 1, Charles ep. 1, Lydie ep. 1, Ana-Maria ep. 2, Raoul ep. 2, and Ed ep. 2.

The order of record is Lydie ep. 1, Ed ep. 1, Ana-Maria ep. 1, Raoul ep. 1, Charles ep. 1, Ana-Maria ep. 2, Raoul ep. 2, and Ed ep. 2.

Some people prefer order of release because that’s how the story was originally told. Some people prefer order of record because Lydie’s ep. 1 takes place the earliest in the chronology, so it might make more sense to watch hers before anyone else’s. Order of release can give you some insight on how certain plot details were revealed while order of record is for those who want their story to feel less episodic. I think either order is fine.

Here’s the post on where you can watch the story.

But if you’d prefer to just watch every episode that Raoul’s in, then here’s the list:

Episodes he appears in

Raoul ep. 1 The Self-Described Archaeologist

Charles ep. 1 One to Reach the Primordial

Ana-Maria ep. 2 The Little Lady’s Big Adventure

Raoul ep. 2 It’s Hard Being the Oldest

Edouard ep. 2 Requirements of a Hero

Event stories he appears in

White Day

Event stories he’s mentioned in

April Fools Day

References and Miscellany

Video of Outfits/Mystic Artes (EN audio EN text)

Some references for Raoul’s outfits

Some references for Raoul’s attachments. Here’s another one.

Video of Raoul’s Mystic Artes (JP audio JP text) Scroll down for some screenshots of descriptions of his Mystic Artes

Some screenshots of Raoul exploring ruins

JP Voice Collection

His archive section

Favorite Dishes (excluding Noble dishes and Elixir)

Bitter Ratatouille

Blumille’s Special Blended Coffee

Fermented Bean Spread

Green Veggie Drink

Leberspätzle Cheese Sauce

Nutritional Non-Perishable

Pickled Mushrooms

Salted Sea Cucumber *secret recipe

Sea Cucumber Marinade

Sticky Beans and Okra Bowl

Super “Spicy” Mabo Curry 2022

Hated Dishes (excluding expired event dishes and Ana-Maria’s Cooking)

Apple Berry Pancake Stack

Cream Anmitsu

Creamy Yogurt Drink

Crusty Pain Perdu

Fruity Jeweled Parfait

Glamorous Cordial

Glow Mushroom Jelly

Huazar Bean Baklava

Izamille Stroopwafels

Level-10 Spicy Mabo Curry

Lightning Apple Yokan

Nahatgal Apple Crumble

Nahatgal Nut Cake

Nutritional Non-Perishable

Rainbow Rock Candy Rose Chai

Special Nutritional Drink

Sunny Mango Pudding

Suspicious Candy Apple

Treeberry Toast

Yelsy’s Fruit-Packed Aaru