#Indian inspired food

[arwenkenobi48]

Made my signature dish today (came up with it myself) and some flatbreads to go along with it.

I call it Grandma’s Secret Recipe, as it was inspired by the dishes my maternal grandmother used to make.

Ingredients and recipe are detailed below

Ingredients

1 can of peeled potatoes

1 can of chopped tomatoes

1 can of garden peas

Three tablespoonfuls of rice

Chilli powder

Cajun seasoning

A pinch of salt

Olive oil

Four large free range eggs

Recipe

Pour some water into a large saucepan and bring it to the boil.

Slowly lower the eggs into the water with a spoon, then leave them to hard boil for 15 minutes.

While the eggs are boiling, assemble the rest of the ingredients.

When the eggs are done, carefully remove them from the saucepan and place them in a large bowl. Drain the saucepan.

Fill the bowl with cold water and leave it in the fridge for 20 minutes.

While the eggs are cooling, open the can of potatoes and drain it.

Cut the potatoes into quarters and add them to the saucepan.

Add the chopped tomatoes, the peas, the chilli powder and Cajun seasoning, along with a pinch of salt. Mix them all together and cook them on a high heat.

In the meantime, pour the rice into a small saucepan and add some salt, olive oil and boiling water.

Boil the rice on high heat, stirring frequently.

Once the rice has absorbed all the water and oil, drain it with a sieve and then add it to the vegetables and spices, stirring it all in thoroughly.

Turn off the heat and place a lid on the saucepan.

By now, the eggs should be done. Remove them from the fridge and peel them.

Cut the eggs in half symmetrically.

Serve the vegetables and rice in a large bowl and place the sliced boiled eggs on top.

Also, here’s how to make the flatbreads

Take three large spoonfuls of plain full fat Greek yogurt and three large spoonfuls of self raising flour and knead them together into a stretchy dough.

Slosh some vegetable oil over the dough and continue kneading until it’s no longer sticky.

Once it’s flattened out, place the dough in a frying pan on high heat.

When it has solidified on one side, continuously flip the flatbread with a spatula until both sides are golden brown.

And there you have it, the most elaborate dish I’ve managed to create yet. Hope everyone finds this helpful!

[mylunchisatvdinner]

[gretheresa]

25th April 2024

23rd Day of 100 Days of Productivity

Exams are drawing closer. it's a good time to see if I'll cross the line to pass my exams or the line to insanity. Stay tuned :)

[slythdiaries]

26.06.23

Japanese writers especially Haruki Murakami will always be my personal favorite. There's just something to the quiet rhythm of their prose that calms me down. Anybody else for whom a certain writer is like a spiritual guardian?

And honestly, I'm so frustrated with math right now that I can't think about anything else. Not being able to solve questions makes me doubt my capability itself. I'm just feeling so dumb right now😭

[clatterbane]

Tonight's at least semi-nutritious delight: some cabbage pulao with quick lemon pepper butter salmon on the side! Both turned out looking darker/brighter here than in person.

The rice got a quarter of a big dense head of cabbage wilted down in the pan a little before adding the rice, plus what was left in a bag of peas, half a big carrot cubed up, and half a cubed yellow pepper for variety and color. As usual, I followed my own inspiration more than any particular recipe.

But, I consulted both of these and ran from there. With plenty of cabbage.

That got some bottled lime juice at the end, because that's what was open in the fridge. I also added in a little dried methi/fenugreek leaves instead of using cilantro, because my partner gets not just the soapy taste--but also tin foil. The methi has a very different kind of flavor, but it's herbal and works great with a lot of leafy vegetables in particular.

The salmon was just baked from mostly frozen with salt, lemon pepper seasoning, and a little butter on top. Some convenient protein, with flavors that don't clash with the rest.

It all tastes pretty good, and I was really in need of some freshness. South Asian spice combos can do really good things for cabbage. That was more veggie prep work than I really felt like doing today, but glad to have the results!

[happywebdesign]

https://en.jaijai.com/

[xceanlynx]

Genuine question (no sarcasm) that I probably should google: what did Europeans, particularly people from the British Isles, eat before colonization? Like, what was the base of their cuisine before the advent of tomatoes and potatoes? Was it just wheat? Is wheat even European?

[kisshim]

watching people be mad about the mean girls movie bc of avantika is like looking at this country with red glasses

[mardytoast]

ironically, clyde would be able to handle really spicy foods and enjoy it

[local-magpie]

it really did take a fae court romance series written by an Indian woman to have all the mentioned cuisine be Indian foods for me to realize ive never actually read a fantasy setting with the kinds of food i eat and never questioned it

like why is it that the furthest ive ever strayed from ye olde white fantasy foods is that one time i let a player in a d&d game invent pizza in the feywild. why is that. literally i dont even represent the foods i eat in the settings i create

[crypt1dcorv1dae]

raven with a distinct, but unplaceable accent. dure it may sound *similar* to this or that, but its not quite anything anyone has heard before...

[br-uwu-cewayne]

Also i will FIGHT anyone and everyone talking about how "please, Alfred's british. he'd have technical skills but you KNOW that flavor is bland."

The UK is one of the (if not THE) biggest cultural and culinary melting pots in the world. "british food is bland and boring" yeah sure, purely british food with no outside influences can be!!!

But WHHHHYYYYYYY on EAAARRRTTHHH would a clever, intelligent, and well refined intelligence officer young man take one look at all these spectacular foods from all these immigrating cultures and the new and distinct combinations they've come up with sharing ideas amongst themselves and NOT dive headfirst into learning everything about them!!!!

[mylunchisatvdinner]

Spicier than I was expecting it to be.

[passionateaboutbaking]

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream ... perfect for Diwali

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … perfect for Diwali

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream …. sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for anytime, especially now. The saffron pistachio flavours, kesar pista as popular locally, scream Happy Diwali! It’s that time of the year on the subcontinent when the festival of lights is round the…

[phalguniroy]

Fuchka Madness | Pani Puri Lover | Street Food Lovers of Kolkata

[weedlovingweed]

i wish my wife liked beans or lentils... they are so fucking tasty