#turmeric spice blend

[morethansalad]

Ethiopian Berbere Spice Blend

[fieriframes]

[Flavorful. The spices -- Turmeric. Cardamom. Saffron. And throughout all Eternity I forgive you, you forgive me. -I need my Bulanee. -Bulanee's coming. It is such a great blend of gourmet and comfort food.]

[chaskka]

Paneer Tikka Med Rice: A Flavorful Fusion Delight

When it comes to culinary delights, the melding of distinct traditions often results in dishes that surprise and delight the palate. One such fusion is Paneer Tikka med Rice, a harmonious blend of Indian and Scandinavian influences. This dish combines the rich, smoky flavors of Indian Paneer Tikka with the simple elegance of Scandinavian-style rice. It’s a perfect example of how diverse food cultures can come together to create something truly extraordinary.

The Origins of Paneer Tikka

Paneer Tikka is a beloved North Indian dish known for its robust flavors and satisfying texture. Paneer, a type of Indian cottage cheese, is marinated in a mix of yogurt and spices, then grilled or baked until it develops a slightly charred exterior while remaining tender inside.

The traditional spices used in the marinade include:

Turmeric: for its earthy flavor and vibrant color.

Cumin: adds a warm, nutty flavor.

Coriander: for its citrusy, slightly sweet notes.

Garam Masala: a blend of spices that gives a complex, aromatic kick.

Chili Powder: for a hint of heat.

The paneer is typically threaded onto skewers with bell peppers and onions, which complement the cheese’s creaminess and add a burst of color and crunch.

Scandinavian Twist: Med Rice

In Scandinavian cuisine, simplicity and balance are key. Rice, or “ris,” is often prepared in a straightforward manner that allows the main dish to shine. For this fusion dish, we draw inspiration from traditional Scandinavian rice preparations, emphasizing clean, delicate flavors that provide a perfect canvas for the vibrant Paneer Tikka.

Bringing It All Together

In Paneer Tikka med Ris, these two culinary traditions meet to create a dish that is both comforting and exciting. Here’s how you can bring this fusion delight to life in your kitchen:

Ingredients:

For Paneer Tikka:

300g paneer, cut into cubes

1 cup plain yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon chili powder (adjust to taste)

1 tablespoon lemon juice

Salt to taste

2 tablespoons vegetable oil

1 green bell pepper, cut into chunks

1 red bell pepper, cut into chunks

1 large onion, cut into chunks

For Scandinavian-style Rice:

1 cup basmati rice

2 cups water

1 tablespoon butter

1 teaspoon salt

Fresh dill or parsley for garnish (optional)

Instructions:

1. Prepare the Paneer Tikka Marinade:

In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, lemon juice, and salt. Mix well.

Add the paneer cubes to the marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

2. Cook the Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, bring the water to a boil. Add the butter and salt, then stir in the rice.

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Fluff the rice with a fork and keep warm.

3. Grill the Paneer Tikka:

Preheat your grill or oven to high heat (around 200°C/400°F).

Thread the marinated paneer, bell peppers, and onion onto skewers, alternating each piece.

Brush the skewers with vegetable oil and place them on the grill or in the oven.

Grill or bake for 10-12 minutes, turning occasionally, until the paneer is golden brown and the vegetables are slightly charred.

4. Assemble the Dish:

Spoon the cooked rice onto a serving platter.

Arrange the Paneer Tikka skewers on top of the rice.

Garnish with fresh dill or parsley, if desired.

Serving Suggestions

Paneer Tikka med Ris is a versatile dish that can be enjoyed in various ways. Serve it as a main course, accompanied by a simple green salad or roasted vegetables for a well-rounded meal. For a touch of indulgence, pair it with a refreshing cucumber raita or a tangy tomato chutney.

The Fusion Factor

The fusion of Paneer Tikka with Scandinavian-style rice highlights the versatility of paneer and the adaptability of rice as a base. This dish exemplifies how blending different culinary traditions can result in a unique and delightful dining experience.

By embracing both the robust spices of India and the clean simplicity of Scandinavian cooking, Paneer Tikka med Ris offers a flavorful journey that celebrates the best of both worlds. Whether you’re a fan of Indian cuisine, Scandinavian fare, or simply love exploring new flavor combinations, this dish is sure to become a favorite.

Conclusion

Fusion cuisine like Paneer Tikka med Ris not only brings together diverse flavors but also bridges cultural culinary traditions, creating new opportunities for taste and enjoyment. This dish is more than just a meal; it’s a celebration of culinary creativity and the endless possibilities of combining global flavors. Enjoy this delightful fusion dish and savor the harmonious blend of Indian and Scandinavian influences!

Try It at Chaskka

If making this at home sounds daunting or if you simply want to enjoy a well-prepared meal, visit us at Chaskka. Our chefs craft this dish with the freshest ingredients and a passion for blending flavors. Come and experience the taste of Paneer Tikka med Ris – a delightful journey on a plate.

[buzzlift]

Top Indian Spice Blends And How To Use Them

Explore the vibrant world of Indian spice blends with our comprehensive guide! From aromatic garam masala to fiery curry powders, discover the top blends and unlock their culinary magic. Learn expert tips on how to incorporate these flavors into your dishes and elevate your cooking to new heights.

[illogicalvulcans]

ALSO also potatoes my beloved

[ad-caelestia]

Common Kitchen Herbs 🌿

Not every witch has access to metaphysical shops that sell specialty herbs, or herbs you can’t find in your local grocery store, so here is a list of common (and affordable) herbs and spices that you can easily access, or that you may already have! 

Aside from obtaining these herbs and spices individually, look for bottles of poultry or beef seasoning, and other seasoning blends (Cajun, Italian, etc.) - they usually contain a variety of these herbs in one convenient container. 

Allspice - prosperity, luck, healing, energy

Anise Seed - protection, happiness, enhanced psychic ability, cleansing, warding off nightmares and disturbing dreams

Basil -  love, banishing, wealth, success, sympathy, protection; dispelling confusion, fears, and weakness

Bay Leaf - wishes, protection, good fortune, success, cleansing, strength, healing, inducing prophetic dreams, enhanced psychic ability

Black Pepper - protection, banishing, cursing

Chamomile - peace, relaxation, restful sleep, love, healing, luck, prosperity, removing curses or negating spells

Chili Powder - love, fidelity, cursing, removing curses or negating spells

Cinnamon - success, healing, protection, power, love, luck, strength, prosperity

Cloves - protection, love, prosperity, banishing, friendship, stopping gossip

Cumin - love, fidelity, protection, banishing, preventing theft

Dill - prosperity, protection, luck, lust

Fennel - strength, vitality, sexual virility; prevents curses and wards off negative energy

Garlic Powder & Garlic Salt - healing, protection, banishing

Ginger - sensuality, sexuality, personal confidence, prosperity, success, health, protection, new experiences and adventures

Mace - concentration, focus, self-discipline, studying

Marjoram - cleansing, dispelling negative energy, protection, love, wealth, revealing the truth through dreams, overcoming sadness and grief

Mustard Seed - courage, endurance, preventing physical injury, luck, success

Nutmeg - prosperity, luck, protection, intellect, removing curses

Onion Powder & Onion Salt - prosperity, stability, endurance, protection, breaking bad habits, cleansing

Oregano - happiness, strength, energy, vitality 

Paprika - energy

Red Pepper - energy, banishing, cursing

Rosemary - healing, love, lust, improved memory, dispelling negative energy, cleansing, warding off nightmares

Sage - cleansing, wisdom, healing, dispelling negative energy, wishes, overcoming grief and loss

Sea Salt - cleansing, banishing, protection

Sesame Seed - prosperity, lust, passion

Tarragon - healing, compassion

Thyme - loyalty, affection, strength, courage, banishing, cleansing, healing, luck, prosperity, restful sleep, warding off nightmares

Turmeric - cleansing, purification

Common spice brands include: 

McCormick

Mrs. Dash

Lawry’s

Old Bay

© 𝟸𝟶𝟸𝟺 𝙰𝙳-𝙲𝙰𝙴𝙻𝙴𝚂𝚃𝙸𝙰

[kinkandkreep]

𝑨/𝑵: 𝑯𝒆𝒚 𝒉𝒆𝒚 𝒚'𝒂𝒍𝒍! 𝑯𝒆𝒓𝒆'𝒔 𝒑𝒂𝒓𝒕 2 𝒕𝒐 𝒎𝒚 𝑴𝒊𝒈𝒖𝒆𝒍 𝒊𝒎𝒂𝒈𝒊𝒏𝒆! 𝑰 𝒌𝒏𝒐𝒘 𝑰 𝒔𝒂𝒊𝒅 𝑰 𝒘𝒐𝒖𝒍𝒅 𝒑𝒐𝒔𝒕 𝒊𝒕 𝒕𝒐𝒎𝒐𝒓𝒓𝒐𝒘 𝒃𝒖𝒕 𝑰 𝒈𝒐𝒕 𝒂 𝒍𝒊𝒕𝒕𝒍𝒆 𝒆𝒙𝒄𝒊𝒕𝒆𝒅 𝒂𝒏𝒅 𝒅𝒆𝒄𝒊𝒅𝒆𝒅 𝒕𝒐 𝒑𝒐𝒔𝒕 𝒊𝒕 𝒕𝒐𝒅𝒂𝒚.(ᵔ.ᵔ) 𝑰 𝒉𝒐𝒑𝒆 𝒚'𝒂𝒍𝒍 𝒆𝒏𝒋𝒐𝒚❣︎ ᵃˡˢᵒ ˢᵒᵐᵉᵇᵒᵈʸ ᵖˡᵉᵃˢᵉ ˡᵉᵗ ᵐᵉ ᵏⁿᵒʷ ⁱᶠ ᵗʰᵉ ˢᵖᵃⁿⁱˢʰ ᵗᵒʷᵃʳᵈˢ ᵗʰᵉ ᵉⁿᵈ ⁱˢ ᵒᶠᶠ.

♡︎ 𝙿𝚊𝚛𝚝 1 𝚑𝚎𝚛𝚎

♡︎ 𝙿𝚊𝚒𝚛𝚒𝚗𝚐: 𝙼𝚒𝚐𝚞𝚎𝚕 𝙾'𝙷𝚊𝚛𝚊 𝚡 𝙵𝚎𝚖!𝚁𝚎𝚊𝚍𝚎𝚛

♡︎ 𝙲𝚆: 𝚂𝚕𝚒𝚐𝚑𝚝 𝚖𝚎𝚗𝚝𝚒𝚘𝚗 𝚘𝚏 𝚋𝚕𝚘𝚘𝚍/𝚒𝚗𝚓𝚞𝚛𝚢

♡︎ "__" 𝚛𝚎𝚙𝚛𝚎𝚜𝚎𝚗𝚝𝚜 𝚢𝚘𝚞𝚛 𝚗𝚊𝚖𝚎

.・゜-: ✧ :-.・゜-: ✧ :-.・゜-: ✧ :-.・ ✧ :-.・゜

When you awoke the next morning, it was to the enticing smell of blended spices. You could pick up the basics, like paprika and pepper, but also something more unique, like turmeric and dill. 

You inhaled deeply, a smile curling your lips at the warm, fragrant scent. It was…comforting. 

And then you remembered where you were.

‘Wait, I’m at Gigi’s. He can cook? Well, I suppose he does live alone and would need to know how.’

Shrugging to yourself, you stand, stretching until you hear several small pops sound from your back. With a quiet yawn, you made your way back into the en suite, going once again through your oral hygiene routine and splashing some water on your face to help you wake up. You check to see if Miguel has the room stocked with any facial cleanser, and finding there is none, you grab a clean washcloth and give your face a thorough, albeit gentle scrubbing. 

With that done, you shuffle your way back down the hall and around the corner into the kitchen, pausing at the sight that greets you. 

Miguel stands with his back to you, broad back bare and thick muscles shifting beneath tawny brown skin. He moves about the kitchen with practiced ease, picking and replacing ingredients as he goes. 

You notice there are two plates already set out, each with an empty glass and cutlery to accompany it.

Smiling to yourself at the domesticity of it all, you begin approaching, only to realize that Miguel is apparently speaking to someone. 

“Yeah, she’s here. Showed up last night bruised up pretty badly. Said she got into a fight with some thugs. She suspects they were using Lazarus. Perhaps this epidemic is becoming worse than we originally thought.”

Quietly taking a seat at the island, you continue listening, curious to see what else Miguel might say. 

“I suppose so. We’ll have to be more vigilant.” He’s silent for a moment as the other person speaks. “Alright, well if that’s all then. Let me know of any further developments.”

Once his call has ended, Miguel sighs, pausing in his movements momentarily before turning. 

“Good morning,” he greets, a little grin curving his lips. 

“Good morning,” you respond with a little smile of your own, slightly surprised that he’d apparently heard you.  

“I made omelets. I wasn’t sure how you liked yours, so I just added basic seasonings, cheese and flank steak.” He turns to lift the pan, sliding the steaming omelet out and directly onto your plate.

“I figured the extra protein would do you good. Contributes to accelerated wound healing, and all that.”

He turned back to the stove, speedily cracking six eggs and adding extra ingredients and spices into his own omelet.

You decided to wait until he was finished to begin eating, finding yourself content to just watch him move. As you watched him, your mind began to wonder. 

‘How nice it would be to have this all the time.’

You jerked slightly at the sudden thought. Where had that come from?

The more you thought about it however, the more you leaned into the notion.

How nice it would be indeed, to have a sexy man make you breakfast every morning. 

You giggled at the thought, causing Miguel to hum curiously. 

“Something funny?”

You waved your hand dismissively. “Oh nothing, just had a thought.”

Miguel hummed again, turning to dispense his own finished omelet onto his plate. Just before sitting, he poured himself a cup of freshly pressed coffee.

“Coffee or orange juice?” He presented both options to you. 

“Hmmm…orange juice.”

Nodding, Miguel filled your cup, placing the still mostly full pitcher on the counter in front of you. Taking his seat, the two of you began to eat in comfortable silence. 

The rain had since stopped, and the sky was a little overcast. This high up there weren’t many birds, but you could inevitably still hear the sounds of the city far below. 

“Gigi, can I ask you something?”

The man paused, curiosity swirling in his red irises. He’d stopped mid chew, leaving his cheeks adorably puffed. You laughed yet again at the sight, missing the way Miguel’s expression softened at the sound. 

“Yes?”

Stifling your remaining giggles, you leveled Miguel with a more serious look. 

“About last night-”

“Ok, I’m not sure how much you remember, but I can assure you we didn’t have sex.”

Your eyes widened, blinking once, twice, before collapsing into another fit of raucous laughter. 

“No, I know that Gigi. I was bleeding, not concussed. Thankfully.”

Miguel sighed, setting his fork down on his plate. 

“Ok good. So, what about last night?”

You took a moment, considering your words carefully. You didn’t want to startle Miguel into closing off, but you needed to get a straight answer. 

“Um, well, I heard you talking to Lyla last night.”

Miguel’s eyes began to widen, and you quickly threw up your hands, waving them in front of you. 

“No no no! Just wait. Before you shut down on me just…let me finish, ok?”

Silently, Miguel nodded, gaze still focused in on you. 

Breathing a sigh of relief, you continued. “I heard you say that you didn’t know if I “felt the same way” about something.” 

Meeting Miguel’s eyes, you steeled yourself. “What did you mean by that?”

The man was quiet, almost unnervingly so as he just stared at you. You squirmed almost imperceptibly in your seat, trying not to appear intimidated. 

After quite a few moments, Miguel sighed yet again, and he averted his gaze. 

“Ah mierda. I was really hoping you hadn’t heard us.” His eyes were closed, until they snapped open and he turned to you, narrowed crimson gaze sharp and scrutinizing. 

“You were eavesdropping?”

Having been caught, you looked away, scratching your cheek nervously. “Sorta, yeah. Sorry ‘bout that.”

Rolling his eyes, Miguel turned his body towards you, propping his elbow onto the island and his head onto his now raised hand. 

“Hmm, how do I say this?” Miguel's expression was pensive. 

“After you showed up last night, all injured and bloody, it made me start thinking.”

You listened quietly, the beat of your heart beginning to pick up speed. 

“What we do is dangerous. Being vigilantes- heroes, whatever- does not come without risk. I know I don’t have to tell you this, but this is honestly what was on my mind.”

He paused again, and you took the opportunity to speak. 

“It wasn’t so serious Miguel. Just some contusions and a few scrapes.” You tried to downplay your injuries, but realized that was the wrong move as Miguel’s expression hardened.

“Maybe to you, __. But what if it hadn’t just been some “contusions and scrapes?” What if those thugs had broken your ribs, or given you a serious head injury and left you unconscious or…or worse?”

Though you knew he didn’t mean to sound condescending, a part of you couldn’t help but feel like Miguel doubted your abilities. This irritated you, and you scoffed, arms folded across your chest defensively.

“What, you actually think I would’ve let that happen? Shows just how much faith you have in me huh?”

Miguel’s stare narrowed once more. “You know that’s not what I meant, __.”

“Well that’s what it sounded like, Miguel.” You missed his visible wince at the emphasis you put on his birth name. 

Sighing, you stood, moving to the sink to rinse your dishes, then placing them in the empty dishwasher. Turning back to Miguel, you approached the opposite side of the island where you now stood, leaning your upper body against it. 

“Look Gigi, I understand what you’re getting at. What we do is dangerous. But that’s why we have the abilities we do, right? I can’t say with certainty that last night was a one off occurrence. If I continue down this path, I’m sure there’ll be plenty more fights and injuries and lots more blood to accompany them. But it’s ok. I know better than to get myself killed. And I don’t do this just for the fun of it. It’s my duty to protect. And it’s one I take very seriously.” 

You reached out, placing a comforting hand on Miguel’s shoulder. 

“Besides, I couldn’t leave my favorite guy behind, could I?” You smile brightly at him, eyes slipping closed. Your hand instinctively moves up, gently tussling Miguel’s hair. 

With your eyes closed, you don’t see Miguel’s soft, fond smile, or the way his eyes slightly mist over. 

Your eyes open when you feel him stand to his full height, and you blink up at him questioningly. 

“Gigi?”

He doesn’t respond, instead his breathing begins to pick up, and you worry he’s on the verge of a panic attack. 

“H-hey, Gigi! Are you ok? Do you need-...”

“I love you, __.”

You freeze, your entire body taut with shock. Miguel spoke so calmly, and you can feel heat blooming in your chest. 

“Y-yeah. Love you too,” you playfully punch his arm, tone awkward. “Bro.”

Miguel grabs your hand from his arm before you can move it away, instead bringing it to rest on his chest, right over his heart. 

“No, __. I mean I love you. And I know it’s sudden, but I’ve been contemplating this for quite some time.”

He steps closer to you, releasing your hand. You unconsciously keep it on his chest, feeling the calming rhythm of his heartbeat. 

With both hands free, Miguel lifts them to cradle your cheeks,  staring into your eyes intently. 

“You’re right, I was talking to Lyla about you last night. She was trying to convince me to be honest about my feelings with you. I thought at the time, I didn’t have it in me just yet, and right then wouldn’t have been appropriate anyway. But, I’m sort of glad you did bring it up, because now I can more easily tell you how I truly feel.”

Your lips have been parted this whole time, so entranced you were by Miguel and his words. You finally move your hand, now bringing both yours up to wrap around Miguel’s wrists. 

“Miguel-...”

“Ssshh.” He playfully shushes you, repeating your words back from earlier. “Just let me finish, ok?”

You nod, waiting for him to continue. 

Once he feels you won’t interrupt, Gigi sighs, shaking his head. 

“I may have seemed calm then, but seeing you last night in the state you were in sent me into an internal state of panic I don’t think I’ve felt before. Rage also built up in me, so angry I was at the thought that someone put their hands on you in such a way.” Miguel needed to take a deep breath, as he could feel the anger beginning to creep up again. 

“But I realized it was par for the course of being a hero, and me lashing out and being irrational would do you no good.” 

At this point, Miguel backed away, guiding you towards the couch. You sat facing each other, knees bumping and eyes still locked. 

“I guess what I’m trying to say is, I know that I love you, __. But I’m so afraid to give my heart to you for fear that you’ll be snatched away from me one day. I don’t think I could handle something like that.” He placed a hand on your thigh, squeezing gently. “It would feel like a part of me was missing.”

The man choked on the last few words, and you were taken aback as tears began slowly trickling down his cheeks. Snapping out of your reverie, you quickly leaned forward, tenderly wiping the tears away with your thumbs. 

“Hey, hey. It’s ok.” You cooed. “Thank you for telling me how you feel.”

Miguel nodded, trying to meet your eyes through his tears. You smiled at him, feeling something warm and fuzzy spread through your chest. 

“To be honest with you Gigi, I…have a little crush on you myself.”

At that, the man perked up, eyes widening. “You do?”

You nodded, feeling a bit bashful now. “I wasn’t going to say anything either, for fear of how you might receive me. But, I’m so glad that now we’ve gotten the opportunity to air everything out.”

You gave him an adorably crooked grin. 

Gigi didn’t respond immediately, his eyes focused on your lips. Without making eye contact, he spoke. 

“I hope this doesn’t seem too forward, but…can I kiss you?”

You were stunned for only a moment, before that grin morphed into a genuine, warm smile. 

“Yes Gigi, you’re welcome to kiss me.”

The end of your sentence was a bit muffled by Miguel’s lips crashing into yours. The kiss was prolonged, a sensual dance of tongue and buried feelings being brought to the surface. Miguel tasted like warm spice, courtesy of his omelet from earlier, but also something dark and sweet. 

You found yourself quickly becoming addicted. 

Lips still entangled, Miguel lifted you by your waist, sliding you into his lap as he rested against the back of the couch. Your hands found themselves tangled in his messy chestnut locks, pulling slightly on instinct. 

You were surprised by the low growl that sounded from Miguel, and for a second you worried you’d done something he didn’t like. 

“Pull my hair more.”

Unwilling to displease your new beau, you did as asked, very pleasantly surprised when the kiss became more intense as a result. 

The two of you stayed that way for quite a few minutes more, each simply savoring the taste of the other. 

Eventually, you were the first to pull away, giggling as Miguel’s lips desperately followed yours. 

“Where’d you learn how to kiss like that?” You lifted a quizzical brow. 

Miguel smirked. “I’d tell you, but then you’d probably want to kill me.”

Laughing, you nodded. “Yeah, you’re probably right.”

Now sliding off of Miguel’s lap, you curled up next to him, one of his muscular arms moving to cradle you into his side. 

“Soooo…”

He hummed. “So what?”

“We’re officially dating now right?”

Miguel looked at you from the corner of his eye, smiling after a moment. “Yes __, we’re officially dating now.”

You grinned happily, placing a peppy kiss on his cheek. “Good.” 

It was quiet for a bit between you before you spoke again. 

“I love you, Miguel.”

“Yo también te amo, mi cariño.”

[andmaybegayer]

Ooooo can you share the vegetable soup recipe for the weak travellers out there

To roast:

one small squash, in this case butternut

three small potatoes

two red peppers

four carrots

Other ingredients:

two onions

three cloves of garlic

chili flakes and/or whole chili peppers, to taste

spice powders: cumin, turmeric, fennel, a teaspoon each

Italian, Spanish, or French style mixed dried herbs, to taste

~1 cup cooking cream

1-3 teaspoons of sugar

salt and pepper

Cut these into chunks suitable for roasting, toss in a tray with oil, roast in an oven for 45 minutes at 180°C. Take these out, allow to cool to handling temperature.

While that's cooling, slice two onions and start frying that in some oil in a deep-sided pot for a few minutes

Once the roasted vegetables are cool, remove any inedible parts like squash skin, chop any particularly large pieces down to size, and toss in with the onions, stir and fry for a moment. Roughly crush the garlic and toss that in as well, you can just whack it with a knife, this all gets blended later.

Cover everything with water, bring to a simmer for 45 minutes

Add spice powders and chili (I used one small habanero) and turn off the heat. Blend smooth with an immersion blender.

Add herbs (here Herbs de Provence), sugar, and cream, blend to mix, bring up to a low simmer for a minute or two to thicken the cream.

Turn off heat, add salt and a truly stupendous quantity of ground black pepper. Get some bread for your soup. Lord this fact over passing knights.

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[killxz]

Serenity 🏞️

Pairing: Jason Todd x Fem!Reader

in which you and your partner love each other on a cliff in the rain

a/n: pls send prompts I'm struggling with writers block 🙏 as always, if you enjoyed leave a like or comment!

The scenery was beautiful. You were standing on the edge of a rugged cliff, the cool breeze gently weaving through your hair as you gaze out at the breathtaking scene before you. Below, the vast expanse of the ocean stretches out endlessly, its surface shimmering like liquid glass in the soft, golden light of the early evening.The sky above is painted with hues of orange, pink, and purple, as the sun begins its slow descent towards the horizon.

Wispy clouds catch the warm, fading sunlight, creating a stunning tapestry of colors that blend seamlessly with the tranquil waters below. As you stand there, the soothing sound of waves crashing against the rocks far below reaches your ears, creating a symphony of nature's melodies. Seagulls glide gracefully through the air, their silhouettes adding to the ethereal beauty of the moment. The air was chilly, the autumn days slowing creeping to winter.

The view from the cliff at early evening is a serene and awe-inspiring sight, a perfect harmony of nature's elements coming together. You turned to face Jason and went to sit down in the soft grass.

"Wait, hold on." Jason stopped you from sitting down. He whipped out a picnic blanket and set it on the floor, making sure that it was perfectly straight. "There, go ahead," he gestured for you to sit down. Your heart absolutely melted.

"Aww, thanks baby." You have him a smooch on his cheek and plopped down on the blanket. You carefully set the picnic basket on the blanket before patting the spot beside you. "Come on, sit down." Jason moved beside you and sat on the blanket, hooking an arm around your waist and tugging you closer to him. The warmth radiating from him keeps you warm in the cool breeze. You press your face into the collar of his hoodie, inhaling his familiar scent of gunpowder and leather. Jason's hand curls tighter around your waist, pressing you into him so he could press a kiss on your jaw.

"You hungry?" He asks. You nod and pull the basket closer to the both of you by the handle, opening it and taking out two lunchboxes Alfred had so kindly prepared for you and Jason. Thankfully, they were still warm from the food, the fuzzy warmth of it sending prickles down your arm. You hand the red and black one to Jason, passing him a fork and spoon at the same time. You took the other lunchbox, getting a set of cultery for yourself.

"Thanks," Jason mumbles. You smile and him and you both open your lunchbox at the same time. In the lunchbox, a generous portion of steaming white rice formed the base of the dish. Atop the rice sits the star of the show: a golden-brown, perfectly fried pork cutlet. The tonkatsu looked crispy on the outside and tender on the inside, with a mouthwatering golden hue. Alfred's glossy, savory curry is generously ladled over the tonkatsu, and it cascades down the sides, pooling around the rice.

You bring the Katsudon closer to your nose, the enticing aroma of the dish envelops your senses. The curry sauce emits a fragrant blend of spices, including notes of cumin, coriander, and turmeric, which fill the air with warmth and depth. The fried pork cutlet adds its own inviting scent of savory goodness, with hints of toasted breadcrumbs and the rich aroma of well-cooked meat.

"It smells good," Jason says, nodding his head in approval. You stab your fork on a piece of katsu, and stuffed it into your mouth. "It tastes good." You say with your mouth full. Jason chuckles and lifts a finger to brush against the corner of your mouth, swiping away a smidge of curry. He then sticks that finger into his mouth, sucking on it. "It is delicious." He smirks. Your face was flushed, cheeks reddening at Jason's action.

"E-eat your food, you doofus!" You yell, smacking his arm. Jason chuckles and begins eating his food. With flushed cheeks, you return to your food, comfortable silence settling down between you and him, only broken by the sounds of chewing and the cultery clacking against each other.

After finishing the meal, you and Jason set the empty lunchboxes aside. You leaned against Jason, savoring the afterglow of your delicious dinner. The sound of the rain falling gently on the picnic blanket provides a soothing backdrop, complementing the beautiful view of the ocean beneath, which seems even more magical in the moonlight. Jason, with a contented smile, turns to you, his blue eyes sparkling with warmth and affection. "You know," he begins, his voice soft as a whisper, "this view is stunning, but it pales in comparison to the beauty of you." Your heart flutters at his cheesy words, and you can't help but return his smile. "You're always so cheesy," you reply, your voice filled with the same tenderness.

He chuckles softly. "Only because it's so much fun to see you like this." He leans in closer, his nose gently nuzzling against yours, and his lips meet yours in a gentle, lingering kiss.

The sky above you, a canvas of muted pastels, transitioned from shades of soft blue to dusky lavender as the sun dipped below the horizon. The air carried a subtle chill, a gentle reminder that night was approaching. The world seemed to hold its breath in anticipation of what was to come. As Jason kissed you, you could sense a change in the atmosphere. The usual hustle and bustle of the day had quieted, replaced by a serene stillness. Trees, their leaves rustling softly, seemed to whisper secrets to one another, as if sharing the news of the impending rain. The first sign of the approaching drizzle was the faint scent of petrichor, that earthy aroma that arises when rain is on the way. It teased your senses, evoking memories of rainy days and childhood adventures.

The sky, once serene, now displayed subtle hints of transformation. Wispy clouds gathered overhead, their edges tinged with a delicate shade of gray. The colors of the world became more vivid as if nature itself was intensifying its beauty before the rain arrived. In the distance, you could hear the distant rumble of thunder.

The soft pitter patter of rain filled your ears as the raindrops hit the ground. Rain slips between you and Jason's face, sliding into where your lips met, creating a salty taste that lingered in your mouth. Jason pulled away, looking up towards the sky as a soft drizzle fell onto the both of you. Jason closed his eyes, his head tilted upwards as the rain slid down his face.

He opened his eyes and he looked towards you and grinned. Your heart can't help but flutter at the sight of him, his black hair with that streak of white sticking to his forehead, slick with rain. You can feel your own hair getting wet in the soft drizzle, your clothes sticking to your back. How can Jason look so effortlessly stunning? Jason gave you a look and pulled you towards him, giving you another deep kiss. Your hand reached up to grasp at his wet hoodie for support, the other hand on his thighs as he kissed you deeply, his hand supporting the back of your head, pulling you closer to him.

The kiss tasted of the earlier katsudon and the salty tang of rain. It was...wonderful. Jason slowly pushed you down until your back hit the wet picnic blanket. He straddled your hips, his knees on either side of your waist, his hands planted firmly on the space beside each side of your head as he hovered over you, smirking slightly. You tug his hoodie down to kiss him, not caring that the rain was getting heavier by the second.

"Ow!" You yelped as a raindrop hit your eye. Jason chuckles and kissed the corner of your eye. "We should get home," he says as he got off you. "Don't want you to be sick." He extended a hand and lifted you off the ground. You and Jason quickly packed up everything and ran to the car, slamming the door shut when both of you got in and laughed.

Let's just say that the both of you caught a cold and were cuddled up in bed the next day. Not that you mind it though.

[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.

[wafflefries13]

Twisted Teas

I don’t know a lot about tea, only that I usually like it iced and sweet, a casualty of growing up in the south. But I’ve been wanting to learn more about it, especially blends. I found this cool website, Adagio Teas, that have a bunch of fan made fandom blends for a ton of different books, movies, video games, and tv shows (#notsponsored). So I thought I would try my hand at making teas for the Twisted Wonderland cast. I tried to go off vibes, color schemes, and their favorite food. Hopefully my train of thought makes sense. If anyone wants to actually try any of these let me know how they taste. 

Adagio Teas: Signature Blend

Riddle: 

Wild Strawberry 

Summer rose

Cream 

Extra scoop: Rose hips 

Ace: 

Dewy cherry

Fiery cinnamon spice 

Vanilla oolong 

Extra scoop: Cherry 

Deuce:

Green rooibos blueberry 

White blueberry

Kentucky whisky 

Extra scoop: Blueberries 

Cater: 

Passion Fruit 

Pomegranate grove 

Orange

Extra scoop: Orange peels 

Trey: 

Cocomint green 

Assam melody 

Pu-erh hazelberry 

Extra scoop: Cocoa nibs 

Leona:

Pu-erh dante 

Tiger eye 

Turmeric bliss 

Extra scoop: Marigold flowers 

Ruggie: 

Ceylon sonata 

Hojicha 

Hazelnut 

Extra scoop: Safflower 

Jack: 

Lapsang souchong 

White pear 

Almond Oolong 

Extra scoop: Ginger root 

Azul: 

Earl gray lavender 

Black cherry 

Chocolate truffle 

Extra scoop: Lavender flower 

Jade: 

Forest berries 

Almond oolong 

Toasted mate 

Extra scoop: Raspberry leaves 

Floyd: 

Autumn mist green 

Oriental spice 

Gunpowder 

Extra scoop: Cloves 

Kalim: 

White eternal spring 

White tropics 

Coconut grove pouchong 

Extra scoop: Coconut 

Jamil: 

Cinnamon rooibos chai 

Masala chai 

Mango melange 

Extra scoop: Aniseed 

Vill: 

Blackberry 

Cherry green 

Rooibos jasmine 

Extra scoop: Cornflower 

Rook:

Assam melody 

Earl gray bravo 

Butterscotch 

Extra scoop: Lemon verbena 

Epel: 

Spiced apple chai 

Candy apple 

Rooibos vanilla chai 

Extra scoop: Apple pieces 

Idia: 

Maple cream oolong 

Almond cardamom cake 

Honeybush banana nut 

Extra scoop: Cocoa nibs 

Ortho:

Almond

Chocolate chip 

Vanilla 

Extra scoop: Candycane 

Lilia: 

Earl gray moonlight 

Black cherry 

White chai 

Extra scoop: Cherry 

Silver: 

Forest berries 

Pu-erh hazelberry 

Almond oolong 

Extra scoop: Lemon balm 

Sebek: 

Kukicha 

Green chai 

Chili lime green 

Extra scoop: Lemon peels 

Malleus: 

Dragon fruit dream 

Camomile 

Citron green 

Extra scoop: Hibiscus flowers 

Crowley: 

Earl gray bravo 

Blackberry 

Caramel 

Extra scoop: Pink peppercorn 

Crewel: 

Irish breakfast 

Currant 

Hojicha 

Extra scoop: Raspberry leaves 

Trein: 

Vanilla oolong 

Cream

Butterscotch 

Extra scoop: Apricots 

Vargas:

Masala chai 

Fiery cinnamon spice 

Spiced mate 

Extra scoop: Cardamom seeds 

Sam: 

Foxtrot 

Green rooibos key west 

Citron green 

Extra scoop: Lemon peel

[4narecipes]

Chana Masala (2 Servings) -

Ingredients -

1/4 tsp - vegetable oil (10)

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

1/2 tsp - cumin seeds (4)

2 cloves - garlic, crushed (9)

1/2 tbsp - ginger, minced (5)

1-2 small - chillies (3)

1 - bay leaf (0.5)

1 - cardamom pod (0.5)

1/4 tsp - turmeric powder (2.5)

1 pinch - chilli powder (0)

1/2 tsp - paprika (3)

1/2 tsp cumin powder (4)

1 tsp - coriander powder (1)

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

1/2 tbsp - tomato paste (6.5)

1 can - chickpeas (284)

1 pinch - baking powder (0)

1/2 tsp - garam masala (3)

salt to taste

lemon to taste

calories in brackets

total calories - 378

calories per serving - 189

Instructions -

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

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

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

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

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

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

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

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

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

[cherlockgomes]

Bridgerton: A romantic poem about Indian culture.

As an Indian, Desi representation in the media can be difficult. It dances precariously between romanticism and downright insulting. It stands to change the world’s view on those with an ethnic background, often pushing the “white saviour” agenda forward. Speaking from personal experience, I can attest that it creates an internal battle. Growing up, I watched shows like Phineas and Ferb, where characters like Balgeet or Ravi from Jessie were portrayed as kooky, with exaggerated accents and quirks. While I agree stereotypes can often aid the comedy in a show, repeatedly watching the Desi characters be used as comic punching bags created an air of displeasure within me. I found myself wanting more and more to be like Hannah Montana, with her blue eyes and blonde hair, rather than one of the Patil Twins from Harry Potter. It took years to unlearn the racism I had internalised and finally see the beauty in my culture. 

It is possible to argue that the growing number of comedies starring racial minorities has facilitated racial tolerance. Take, for instance, the second season of the popular Netflix show Bridgerton, which centres around the romance between a viscount and a character of Indian descent, Kate Sharma. I liked the show's appreciation of my culture through romanticism. Three unique scenes stand out to me in particular—the hair oiling, tea brewing, and Haldi.

In the hair-oiling scene, Kate comforts her younger sister by running oil through her dark tresses. Sitting at your mother/grandmother’s feet while she oils your hair is a canon event in every Indian girl’s life. It is an intimate act of devotion and love in Desi culture, as the person takes great pains to massage the oil into every crevice of your scalp as it stimulates hair growth. In Western culture, oily hair is often looked down upon. While I grew up in India and thus had no first-hand experience of the same, I’ve read multiple stories about how brown girls were bullied and belittled for having oil in their hair. Therefore, seeing something as trivial as oiling a loved one's hair being romanticised in a popular show could change people’s perspective on Indian culture, enabling the rest of the world to see it as we do. 

A quintessential experience in a desi household is watching the chai (tea) being brewed as the aromas of its spices fill the air. Desi tea is more than just milky dishwater. It's a delicate blend of floral notes and spice that warms the back of your throat, only to be soothed by the creaminess of the milk. Making it is an art you’re forced to pick up as you watch your family members painstakingly observe the handi (pot) to ensure it doesn’t boil over. Like the hair-oiling scene, Bridgerton brings out this tradition quaintly. In an episode, Kate removes a few spices from a richly decorated pouch and adds them to a strainer suspended above a teacup, along with a handful of tea leaves. She then pours hot water over the mixture before adding milk to it. It is a scene shot in solidarity with close-ups of Kate’s actions to create an almost Wordsworthian romanticism of an activity nearly second nature to my people. Indian food is often criticised for being too smelly or having a flavour profile that’s too strong. Like the hair oil, Desi children are frequently belittled or bullied for bringing cultural dishes to school. Therefore, watching the precision and complexity that goes into making something as simple as masala chai (spiced tea) can change people’s opinions on the cuisine. 

As Indians, Haldi, or turmeric, is a spice that’s ever-present in our lives. It’s used in our dishes and is an answer to almost every disease and injury. As children, we’re urged to drink Haldi Doodh, or, as it’s better known by its gentrified name, golden latte. For centuries, it’s been used to treat injuries. When we get injured, the yellow powder is usually pressed to the wound as it is believed to hold natural healing powers. Thus, it comes as no surprise that we’ve even found a way to include the marvellous spice in our marriage ceremonies. The Haldi Ceremony is performed a day before the wedding. It takes place in the couple’s parental home, where a mixture of Haldi, oil and water is usually rubbed onto the face and upper body by the couple’s close friends and family. In Bridgerton, we see a similar practice carried out by Kate and their mother the night before Edwina’s wedding. The scene is portrayed in an intimate manner compared to the grandiose version you might see in a traditional Indian wedding. Nonetheless, seeing a critical Desi tradition integrated so well into a mainstream show was quite a surprise and a good one at that. I loved that they paid such close attention to detail, going so far as to drape the characters in yellow clothes, which are considered auspicious during a Haldi. 

I watched a beautiful Indian woman cast as the main character in a Netflix show instead of some caricature, and it healed something inside me. I loved that my culture was finally getting the appreciation and exposure it deserves. The way the show’s creators integrated age-old traditions into the storyline instead of repeating harmful stereotypes like with Apu from The Simpsons, made me appreciate the show and its gradual shift to accurate inclusivity.

The entire point of the Romanticism movement was to take seemingly mundane things and describe them in such a way that makes them seem extraordinary. It aims to change the person’s view on the subject by painting it in a remarkable light. Take, for example, the poem “The Orange” by Wendy Cope. It describes the simple joys in life, like sharing a fruit that graces almost every fruit bowl. It changes the way you look at things, and that’s why the romanticism of the Indian culture in something as mainstream as Bridgerton is so essential. It has the power to change how people view Indians and how we view ourselves. 

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Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.