An ancient ancient book on #Indian pickles, chutneys and morabbas, in case you didn't catch it the first time round.

via @carlmalamud , with thanks.

https://archive.org/details/Indiaculture.manufactureofind0000unse/page/n5/mode/2up

Friday breakfast done right...

CC @LifeTimeCooking @sister_ratched

Cookbook browsing today....

Simple Ways to Success Indian by Das Sreedharan

A nice little book with easy but good recipes. Published in the early 2000's, it seems that it is not readily available now. You might find a second hand copy. Better still, borrow from your library. He has another book, #EasyIndian, also good.

Time for an arvo cooler as it reaches peak heat here today.

A surprise favourite this year is:

Coconut water over ice, pinch cumin, pinch Indian black salt, lemon juice, sliver/slice of the fermented thinly sliced ginger.

Goodness this is good. I suspect you do need to be used to the Indian sweet-sour-blacksalt combo, but I am loving it.

Kachumber, the chopped salad of India, comes in many varieties. Usually the salad is chopped finely but I made a colourful kachumber with wedges of cucumber and red radish. It is fresh and lively, a perfect salad for Summer and into Autumn while the weather is still warm. Kachumber is the perfect, no fuss accompaniment to any Indian meal.

This is pretty much the way I make it: https://www.taste.com.au/recipes/cucumber-radish-kachumber/7abafee7-80ab-4798-bcbb-016663c635a8 (Add mustard seeds to the oil first, when they are popping, add the other spices. Don't let them burn. And just pour the tadka over the salad, oil and all - no need to wait for it to cool, it defeats the point.)

Coriander Coconut Gram Chutney

This is a simple but totally delicious Indian chutney. Not only is it good for Indian meals and snacks like dosa, it is excellent for dunking chips into and spreading on your salad sandwiches.

There are three varieties of Indian chutneys: fresh chutneys, cooked chutneys, and dry chutneys.

Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other Indian dishes which have at least some degree of cooking.

Chutneys add zing to a meal and are an essential part of a South Indian meal. They can be prepared with a limitless variety of ingredients. This one is a variation on a standard Coconut-Coriander Chutney, but tamarind has been used as the souring agent and some fried gram is added for flavour and thickness. We haven’t added a tadka but could have.

In fact, Coconut Chutney can be made either without herb additions, or, like in this case, coriander can be added. Alternatively, mint leaves, garlic, tomatoes, onions, almonds, carrots, beetroot, green mangos, peanuts, capsicums, and greens are great addition choices.

Recipe is from Chatpate Chutneys
by Sudha Chandrakant.

You can find recipes for coconut coriander chutney all over the internet. This is a good one: https://www.vegrecipesofindia.com/coriander-coconut-chutney/ She uses lime juice as the souring agent and adds a tadka.

I have it on good authority this is one of the best palak paneer recipes on the internet

(Hindi-only, no translations…)

Maybe I’ll try my hand at writing it out in English after I try it

https://youtu.be/Zjl6T0MtOjw

Besides being over-the-top flavoursome, rasam serves to deliver a range of health-giving spices to the body. It is especially true of this one - the spices it contains are all potent ayurvedic spices. It is like taking a daily or weekly dose of nutrients via a tangy, spicy liquid. What can be better – healthy AND flavoursome.

New instance, updated #introduction:

Hi, everyone!

I'm Willa. I work as a med historian and pharmacy assistant at a hospital, but I almost never post about that. I do post a lot of nature pictures, often fungi or insects. I have a degree in #mathematics which I currently only use recreationally. I'm #transgender, #neurodivergent, #GenX, and #SociallyAwkward. Interests include #Minecraft, #nature, #RProgramming, #tidyverse, #hiking, #IndianFood, #VegetarianCooking, #science, #SciFi, and #cats. I make quirky #music that you can listen to on Bandcamp (#electronica, #indietronica, #hyperpop, #ElectronicClassical).

When I have time I make and freeze my own rotis and naans, but when I don’t I get these. A friend from Mumbai recommended them as ‘the one roti that’s not homemade that my mother doesn’t hate when she visits me’

https://www.sayweee.com/en/product/Franco-Uncooked-Phulka-18ct/100486?referral_id=4972487&lang=en&utm_source=copyLink

Happy #Thanksgiving from Ruchika, Sean, and Viraj! We decided to do #Parsi Thanksgiving again this year. We started with Irani Chai and butter biscuits. We then had berry pulao and dal dhansak. Everything was #vegetarian and could be made #vegan. Just to be "traditional" we had an apple strudel from Aldi for desert. Such a special day for little one's first holiday!

Recipes below!

#Thanksgiving2024 #Indian #IndianFood #Parsi #Food #Cuisine #Cooking #india #thankful #Recipes #Chai

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