#Indian yoghurt in Australia

[indianyoghurt]

Indian yoghurt in Australia

Indian yogurt, or dahi, is accessible in Australia through specialty Indian grocery stores and online platforms. It is made from high-quality milk and live cultures, resulting in a rich, creamy texture and tangy flavor. Ideal for both traditional Indian dishes and everyday meals, it’s used in curries, raita, and as a probiotic-rich snack. To ensure authenticity, look for fresh yogurt free from artificial additives and made using traditional methods for the best flavor and texture.

[cupidsbower]

Idli & Dosa recipe

Next week I'm going to post my long-promised Indian Film Fest 2024, complete with recommendation lists of my fave films. As an appetiser, here's one of the things I've been working on that was inspired by my love of Indian film.

Idli and dosa are Indian side dishes that I recently discovered and fell in love with. Idli are delicious savory steamed cakes meant to be eaten in place of bread or rice, and dosa are crispy pancakes. The same batter can be used to make either.

You can buy inexpensive idli steamers to fit into pots you already own, but there are also fancy all-in-one numbers. The trays are shown below.

Dosa are generally made very thin and crispy - basically a pancake - but can also be made a bit thicker and fluffier, depending on your preference.

The traditional Indian recipe for idli and dosa starts with uncooked rice and dried urad dal beans. They are soaked and then ground and mixed together. The batter is left overnight to develop natural yeast, which makes the idli and dosa fluffy when cooked. However, none of this is very practical. I figured there had to be another way to make them at home without buying a grinder, and did a bit of research. Sure enough, there are instant mixes on the market. I ordered one from a specialty shop and it was nice, and the ingredients were pretty much what I’d guessed they’d be – mainly rice and dal flour (although many instant mixes add semolina, so beware if you’re gluten free), and to make the batter you add in yoghurt to replace the natural yeast.

I’ve done some experiments and found a way to make something that’s close to the idlis I’ve eaten at restaurants. My dosas made with this batter aren’t as thin and crispy (still nice though). My recipe is made with ingredients that should be available locally at most supermarkets – I found these ingredients at both Woolworths and Coles in Australia.

Batter ingredients

White rice flour, not too finely ground (don’t use rice starch).  Mckenzie's Rice Flour works well

Donna Hay* plain or self-raising flour OR equal parts sorghum flour mixed with brown rice flour

Besan flour** OR urad dal flour

Plain yoghurt (not lite). I use Greek yoghurt

A little xanthan gum or psyllium husks if you need to make the batter stickier

Salt

Baking powder

Water

* The Donna Hay flour is a mix of brown rice flour, glutinous rice flour and sorghum flour, and also has a high proportion of xanthan gum. Unfortunately, you can’t just use this as the only source of flour, or your batter will turn into glue when you attempt to cook it because of the xanthan. Ask me how I know. ☹

** Besan flour is not traditional, but urad dal flour is not available locally. Besan isn’t quite as neutral in flavour, but has a nice taste and works well as a substitute.

Making the batter

Measure out the ingredients in the following proportions:

2 white rice flour – 1 Donna Hay flour – 1 besan flour – 2 yoghurt

OR

1 white rice flour – 1 sorghum flour – 1 brown rice flour – 1 besan flour – 2 yoghurt

Put all the ingredients into a large bowl. Then add the following:

Salt – about ¼ tsp per cup of flour, or to taste.

Optional xanthan gum – this is not needed if you’ve used the Donna Hay flour. If you’ve made your own mix of flours a small amount of xanthan gum will help the batter stick together while cooking, especially if you make dosa. About ½ tsp per cup of flour. I prefer the taste and texture of psyllium husks which isn't quite as sticky but have a similar effect. About 1 tsp per cup of flour.

Water – enough to make a thick pancake batter, start with about the same quantity as the total number of cups of flour, but mix it in bit by bit.

Mix batter until smooth and set aside to rest for at least 10 minutes.

Right before cooking, add:

Baking powder – about 2 tsps per cup of flour.

If you have leftover batter, you can store it covered in the fridge. Before cooking, you may need to add a small amount of extra baking powder.

I tested both of the above proportional batter options, and they both worked, although the second option was a bit crumbly for making dosa without some xanthan gum or psyllium added. When I trialled the Donna Hay option, I used their self-raising flour, but the batter still needed baking powder – without it, the idli were solid, chewy lumps. They should be fluffy clouds!

If you use ½ cup white rice flour, ¼ cup Donna Hay flour, ¼ cup besan flour, ½ cup yoghurt, it will make about 12 to 15 idli.

My favourite combination is ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum flour, ¼ cup besan, ½ cup yoghurt, around 1 scant cup water, pinch salt.

Steaming idli

Prepare the steamer. Follow the instructions for the idli steamer you buy, but generally, you need to lightly oil the idli cups, and spoon in about 1 Tblspn batter to each.

Idlis take about 10 minutes to steam, and are ready when you can slide a knife in and it comes out clean. To remove from the idli pan, just slide the knife around each idli, and they will pop out. Serve on a plate that’s covered in a paper towel or cotton napkin or clean tea-towel.

Good with curries and soups, or anything you’d eat with rice, but also lovely as a breakfast dish in place of toast, with baked beans, omelette, or jam. They are nicest when fresh, but warm up well in the microwave the next day.

Frying dosa

Dosa are best cooked on either a cast iron pan or a non-stick pan. Warm the pan and spray or wipe on some oil. Spoon batter in a thin layer and shake the pan to even it out. Put a lid on the pan for about five to ten minutes, depending on the thickness of your dosa (I like my dosa slightly thicker than crepe-thin and find that the little bit of steam caused by putting the lid on makes it cook more evenly).

Once the bottom is brown, take the lid off and flip the dosa, and finish cooking without the lid. It’s done when cooked through and crispy on the outside.

Serve as you would a pancake, chapati or other flatbread.

If you end up trying these, I'd love to hear about it. :)

Enjoy!

[brookpub]

Sunday Roast in Cambridge | Brook Sunday Indian Roast

The Sunday roast is a cherished custom that has no boundaries or cultural biases, as every location puts its spin on this timeless dish. Sunday Roast in Cambridge have made their way all around the globe from their humble beginnings in the UK, where they were first cooked centuries ago. This article will take readers on a culinary adventure throughout the world as it delves into the many Sunday roasts. How they've evolved to reflect the distinct cuisines and traditions of the world's many areas.

The Great Britain Custom:

Looking back to its origins in Britain can help us trace the history of the Sunday roast. The Sunday roast, which has its origins in the Middle Ages, was a feast reserved for the nobility. It consisted of roasted meats like chicken, lamb or cattle served with roasted potatoes, Yorkshire pudding, veggies and gravy. As time went on, people of all income levels were able to partake in this practice, and it became an integral aspect of British cuisine.

Southern Comfort and Pot Roast in the US:

American regional tastes and culinary traditions have given the Sunday roast its own unique flavour. Southerners love their pot roast—tender, delicious beef chunks slow-cooked with veggies and seasonings. The Southern tradition of gathering around the table to enjoy home-cooked meals and share tales is reflected in this hearty recipe.

New Zealand and Australia: The Australian and New Zealand Roast:

The Sunday roast, with some tweaks for the local taste, has been adopted down under. Lamb is a common ingredient in traditional Australian roasts, a tribute to the prosperous sheep farming economy in the nation. The Australian roast is a popular and filling family dinner in Australia. It is served with roasted pumpkin, root vegetables, and gravy. The main attraction in a New Zealandian supper is roast lamb. It is complemented by fresh seasonal vegetables and a mint sauce that pays homage to the local flavours.

France: Fine Dining and Rotisserie:

France is famous for its exquisite cuisine, and Sunday roasts there are served with more finesse and elegance. Sunday dinners often feature rôtisserie-cooked meats, including duck or chicken. It shows the French obsession with slow-roasted excellence. With its crisp baguettes, buttery potatoes, and assortment of gourmet sauces, the French Sunday roast is a feast for the senses and an ode to culinary talent.

India: Spiced Sensations and Tandoori Delights:

India is the spice capital of the world, so Sunday roasts there are full of life and flavour. Roasted to perfection in a traditional clay oven, tandoori chicken—marinated in a mixture of yoghurt and spices—is a Sunday dinner favourite. The aromatic spices and powerful flavours of the Indian Sunday roast are enhanced by the fragrant basmati rice, naan bread, and a variety of chutneys and pickles that go with it.

On Sundays, British families gather around the table to celebrate a long-loved tradition. It is sharing a meal and one other's companionship. Since the early days of Christianity, many families' weekly diets have included Sunday dinners. They honour the traditions of British cuisine and the importance of family dinners. This Sunday, whether you're hosting a vegetarian feast or a traditional roast beef with all the trimmings. Take some time to sit down to a home-cooked meal and reflect on happier days.

Indulge in the INDIAN ROAST CHICKEN or VEGETABLE NUT ROAST at The Brook Indian Gastro Pub. It is accompanied by Bombay potatoes, seasonal veggies, Yorkshire pudding, coconut-flavored rice and a special gravy. From 12 to 4 pm every Sunday, you may take advantage of this discount!

INDIAN ROAST CHICKEN:

Indian Roast Chicken with Bombay potatoes, seasonal vegetables, Yorkshire pudding, coconut-flavored rice and a unique gravy is a wonderful blend of classic Best Sunday roast. It is the exotic tastes of Indian cooking. The harmonious combination of flavours and textures in this enticing dish will send your taste receptors into a frenzy.

The dish steals the show with its aromatic marinade of ginger-garlic paste, cumin, turmeric, coriander, and garam masala. Tender, juicy chicken with a hint of spice is the result of this marinade's multi-layered flavour infusion. When the chicken is done roasting, it comes out of the oven with crispy and golden skin. It is ready to be devoured by everyone.

VEGETABLE NUT ROAST:

Serving it with Bombay potatoes, seasonal vegetables, Yorkshire pudding, coconut-flavoured rice and special gravy. The Vegetable Nut Roast is a delicious vegetarian take on the traditional Sunday roast. It is full of texture, flavour and healthy goodness.

The Vegetable Nut Roast is the star of the show here. It's a savoury mixture of nuts, herbs, lentils, mixed veggies, breadcrumbs, and spices. They are all packed with health benefits. You won't miss the meat in this delightful and nutritious nut roast since it's full of protein, fibre, and important nutrients.

We take great pleasure in entertaining our customers and providing them with the finest traditional Indian food. We will be showing live coverage of the upcoming football Euro Cup at the Brook Indian Gastro Pub in Cambridge. Gather your loved ones and cheer on your team while enjoying a wide selection of premium alcoholic beverages and delicious fresh drinks.

Besides watching the games live on our Big TV screens, you may also relax in our garden this summer. We are also happy to assist with the planning of any outdoor gatherings, events, or festivities. We also serve food, beverages, decorations, music, and more. Please inform us of the purpose of the event so that we can accommodate all of your needs.

[jesondamon]

The Taste of India: Most Popular Indian Dishes to Try in Harris Park

In the suburb of Harris Park, Australia, Indian cuisine is loved and served with utmost authenticity, which transports diners to the bustling streets of Indian cities. From the fiery curries of Delhi to the flavours of Kerela, Dosa Hut is one Indian restaurant in Harris Park that stands out for serving amazing Indian cuisine.

Whether you are a seasoned fan of South Indian food in Harris Park or want to try Indian non-vegetarian dishes in Harris Park, Dosa Hut’s culinary marvels are all set to impress you. Indian cuisine, as we all know, is known for its unique ingredients and flavours. This palate offers a harmonious blend of spices and vibrant herbs.

The popularity of authentic Indian dishes in Harris Park is on the rise, thanks to the suburb’s multicultural makeup. The suburb welcomes diverse food families and has a special fan following for Indian cuisine. Be it Indian catering in Harris Park or a high demand for Indian takeaway, the influence of Indian food in this suburb is undeniable.

In this blog, we will tell you about the most popular Indian dishes in Harris Park that are a must-try.

5 Must-Try Indian Dishes You Must Binge on At Dosa Hut in Harris Park

For the tandoor lovers - Chicken Tikka

North Indian starters are all about richness and bold flavours, and one such unmissable preparation is Chicken Tikka. Marinated in a mixture of yoghurt and spices, the chicken pieces are skewered and cooked in a tandoor (clay oven). The charred exterior and the juicy interior make this dish a favourite on the menu. Further, the smoky flavour of the Chicken Tikka, when paired with the zesty mint chutney, enhances the overall dining experience.

You can gorge on this marvelous Indian starter at Dosa Hut, the best Indian food outlet in Harris Park.

For creamy bliss - Dal Makhani

This highly adored North Indian curry is popular for its creamy texture, balanced flavours, and rich ingredients. The magic of this vegetarian curry lies in its preparation technique, where the lentils and beans are simmered on low heat and allowed to absorb all the flavours. Further, the curry is cooked till it achieves a velvety texture. The addition of butter and cream towards the end of the cooking gives it a rich and comforting feel.

Dal Makhani is one of the most loved vegetarian curries that can be eaten with Indian bread or as a side dish. You can also pair this wonderful curry with plain rice! Filled with the goodness of lentils and beans, this curry is hard to resist.

Head to Dosa Hut, the most recommended Indian curry restaurant in Harris Park, to relish this melt-in-your-mouth dish.

A flavourful street food sensation - Pav Bhaji

Pav Bhaji is a popular street food from Mumbai, India. This dish has captured the hearts and tastebuds of food lovers all over the world. The bhaji in this dish consists of a flavourful vegetable mash of boiled potatoes, peas, tomatoes, onions, and a blend of spices. Served with soft buttered buns toasted to perfection, Pav Bhaji is both comforting and satisfying.

You can savour this amazing dish at Dosa Hut, the most visited Indian cuisine restaurant in Harris Park.

Of royal and majestic flavours - Chicken Dum Biryani

This list is incomplete without the mention of Chicken Dum Biryani. This royal dish hails from the kitchens of the Mughals and has become a symbol of culinary excellence. Dosa Hut serves authentic Chicken Dum Biryani. In this dish, the luxurious combination of rice, flavourful chicken pieces marinated in yogurt and spices, and herbs, are layered and slow-cooked to perfection. Further, fried onions and strands of saffron are added to the final dish to enhance the complexity and richness of the preparation.

You can order Chicken Dum Biryani from Dosa Hut- a highly recommended Indian food delivery restaurant in Harris Park.

South India’s culinary marvel - Masala Dosa

The humble Masala Dosa comes with simple flavours, but its appeal is anything but ordinary. This iconic South Indian dish has a crispy golden outer texture and flavourful potato filling.

With the perfect balance of taste, texture, and tradition, Masala Dosa is a masterpiece. A breakfast staple in India, this dish can be eaten for snacks or a wholesome meal. Usually served with sambar and chutney, Masala Dosa is apt for those who like to have light meals.

Make sure to book your table at Dosa Hut restaurant for the best Masala Dosa in Harris Park.

Discover the culinary surprises of Harris Park with Dosa Hut’s warm hospitality, where Indian vegetarian and non-vegetarian food take centre stage! You can also browse the Harris Park restaurant menu on our website.

[sharmakitchen]

Get a Taste of India with Indian Sweets in Australia

Australia, known for its diverse culinary scene, has embraced a wide array of international flavors over the years. Among these, Indian sweets have carved out a special place in the hearts of both locals and expats.

It may come as a surprise to learn that Indian sweets in Australia are highly sought-after for their delectable taste and flavour. These sweets can satiate your sweet tooth and be part of your life during festivities and celebrations. They are delicious and family and friends will love to indulge in them.

Bringing a Taste of India to Down Under

Indian sweets, with their rich and aromatic flavors, have become increasingly popular in Australia. Whether it's Diwali celebrations or a simple craving for something sweet, these treats offer a delightful escape into the world of Indian cuisine. Previously, it was not possible to find the authentic taste of Indian sweets outside of India. Thanks to Sharma’s Kitchen, you can savour the richness of Indian sweets, such as Gulab Jamun and Gajar ka Halwa, while sitting in the comforts of your home.

The Secret behind Irresistible Indian Sweets

Khoya is a fundamental ingredient in many Indian sweet delicacies. It has found its way into the hearts of Australians. Also known as "mawa," Khoya is essentially dried milk solids that lend a creamy and rich texture to sweets like Gulab Jamun, Barfi, and Rasgulla. Thanks to the growing demand for authentic Indian sweets, Khoya in Australiais now readily available through Sharma's Kitchen. The ease of availability has opened up new avenues for home cooks and professional chefs to recreate the magic of Indian desserts right here in Australia.

The Quest for the Best Indian Dahi

While Indian sweets steal the limelight, another dairy delight has quietly made its way into Australian kitchens - Indian dahi or yoghurt. Known for its creamy texture and tangy flavour, Indian dahi is a staple in many Indian households. The challenge, however, lies in finding the best Indian dahi in Australia.

Once again Sharma’s Kitchen is the best online venue to find authentic and quality Indian dahi or yoghurt. The brand uses the freshness and quality of Australian milk to create authentic Indian yoghurt. You will find that the dahi caters to the discerning tastes of Indians and non-Indians in Australia.

Conclusion

In Australia, the allure of Indian sweets has transcended cultural boundaries and become a part of the culinary landscape. So, whether you're a seasoned foodie or someone looking to explore the vibrant world of Indian cuisine, Australia's diverse culinary scene offers a sweet journey into the heart of India.

[jheelrestaurant]

The Various Forms Of Biryani And The Delectable Recipes That Utilize Them

An Indian meal called biryani is created with rice, spices, and either meat or vegetables. There are numerous variations of biryani, each with its flavour. Try biryani if you're seeking a tasty and distinctive dish!

How to Make Biryani?

Biryani is a typical Indian meal made of rice, meat, or vegetables cooked in a flavorful sauce. There are several variations of biryani, each with its distinct flavours and spices. The following are some ideas for creating biryani:

1. Select your rice: The quality of the rice you select will determine how well your biryani recipe turns out. Long-grain rice should be cooked until it is soft but not mushy. Short-grain rice should be cooked until it is barely done or slightly firm.

2. Select your meats and vegetables: The flavour and texture of your biryani are influenced by the roots and vegetables you select. Try including chicken, beef, lamb, shrimp, potatoes, and peas in your biryani dish for various tastes and textures.

3. Prepare your sauce: Your biryani tastes impressive because of the sauce! Cumin, turmeric, ginger, garlic, and salt are combined with yoghurt or curdled milk to create a basic biryani sauce (like chutney). For sweetness and richness, you can also include other fruits like mangoes or raisins. Try out various spices to see which one best suits your palate!

Conclusion

No matter what your dietary restrictions may be, everyone may enjoy biryani. Various biryani meals use meats and spices, including chicken, mutton, and fish. Several biryani recipes also call for veggies or fruit to add flavour and increase its suitability as a main dish or side dish. If you're looking for something new in the Indian food Castle hill, try biryani!

Jheel

G02/8 Century Cct,

Baulkham Hills NSW 2153, Australia

Contact no: +61298947766

Email: info@jheel.com.au

[romancemoon]

this is so stupid but i love whenever u describe the food vi likes or prepares. i am such a sucker for when novels describe food and like….you get that vibe. BUT SERIOUSLY vi is so real and i feel like the world could really use a virote srisati wake up call cuz theyre missing out and personally i think that would shift something in the timeline for the better

✨ @guttersniper. meme. still accepting!

i can tell u Exactly what helped inspire my writing of like.... food descriptions heehee. there’s this book called by priya basil called ‘ be my guest: reflections on food, community and the meaning of generosity ’ that i picked up at the dollar tree for fuckin $1....... and its one of the best book purchases i ever made because it helped me sort how i wanted to describe food. it really helped me put it all in words and invite the reader in.... here’s an excerpt because i think its a really beautiful book:

Kadhi is what awaits me every time I go see my mother. Mostly in London, but wherever she happens to be – Australia or Kenya, the countries where my siblings live – whenever I come, kadhi is cooked. It is what I take away from each visit as well; my mother prepares and freezes batches of the tarka, the spicy tomato base at the heart of much North Indian cuisine, the most time-consuming aspect of the dish. Roasting spices, browning onions, reducing tomatoes – this alone can take up to an hour, before the main ingredients of the dish are added and the whole mixture cooked further. In the case of kadhi, the tarka is a mix of whole fenugreek and mustard seeds, ground cumin and coriander, curry leaves, onion, garlic, turmeric, green chilli and tinned tomato. All I have to do at home in Berlin is heat up Mum’s tarka, add yoghurt and flour, sprinkle fresh coriander to finish, and I have the taste of another home, the feeling of time turning in slow, savoury spirals. Each bite holds the flavour of the past and the present, a lifetime of my mother’s love, her unstinting hospitality.

here’s a pdf. :)

n e wayz hehehe thank u so much..... i like to make the readre feel like there in the room too. for better or worse lgkdfjgljdfgd lol. and also hes a real mess.... i just think his resilience paired with him crumbling every 4 days is a whiplash treat.... u never kno what ur gonna get w. him but hes gonna be brave about it!

[elescritora]

Hello my dear! I’ve been thinking lately of trying to go vegan. I don’t know if I could hack it, I use dairy a lot and I weight train so I’m worried about protein. You have been infusing my dash with some serious vegan food porn so I thought I’d ask if you had any tips or advice?

Hello lovely, apologies for the delayed reply - babies and back to work now and all that. Also, I apparently have a lot to say...Going vegan! It's a big step. The way you approach it will depend on your reasons for making the change. For health? For animal rights reasons? For the environment? If you're suddenly ethically opposed to consuming animal products, you might decide to go cold turkey. If you’re worried about the environment, you might go slower, giving up the things that you feel are most detrimental first, and slowly reducing your consumption of the rest. If for health, you might take a similar slow approach, but choose different foods to reduce first.Below, TL;DR: go slow, you don’t have to do it all at once, every little bit is a step along the path. It might take several years or you might do it all at once.Personally, I first went *vegetarian* 14 years ago for all three reasons, but primarily animal rights and environmental sustainability. I never ate much meat or seafood anyhow, so giving that up cold turkey wasn’t a big step for me. I was at a place in my life when I had lots of time and energy to invest in trying heaps of new and exciting vego recipes, so being in that mindset of it being a new culinary adventure was a great way to approach it. I had a couple of friends go vego at the same time so we experimented together. Also I enjoy mock meats to add some variety to my diet, so that helped when I was learning how to cook new things and when eating out. Note there are some good mock meats and some bad ones! Australia has a reasonable sized Asian Buddhist population so it‘s not hard to find some really yummy ones, and these days the western types you find in the grocery store aren’t too bad either. I normally have a few things from each brand I like. We also have lots of Asian vego and Indian restaurants so I ate out a lot. Yum. The hardest thing when going vegetarian was giving up hidden animal products, like yoghurt with gelatine in it, or cheese with rennet. However, these days you can easily find cow's milk alternatives. It was a different scene 14 years ago, everything was hard to come by. Now it’s practically mainstream. Every restaurant you go to has vego options, every supermarket has a variety of different products (before it was like one type of tofu in a tetra pack on the shelf 😖).Over several years I slowly became convinced that eggs and dairy were not great either. I gave up eggs first; not so hard. I didn’t miss eating eggs, and it’s actually quite easy to substitute when baking. You can even make merengue (like for macarons or pavlova) - look up aquafaba! I researched honey and decided I was not ethically opposed to it as it's produced in Australia (that's another thing - do local research as animal production standards vary globally). So I still eat honey. Dairy was the last thing to go. I'd been reducing it very slowly as it took my body a while to adjust (if I drank a glass of milk I started out with 0.25 cup non-dairy milk and 0.75 cup cow's milk, and over months I changed the ratio til I was drinking totally plant-based milk). I finally read a sad story about a bobby calf and that pushed me to give up the last of it. That was 2009.Dairy was the hardest to give up by far. The cheese alternatives then were all soy-based and disgusting, so I went for about 5 or 6 years without eating anything cheese-like. Same with yoghurt and icecream, although I did eat sorbet. But then over the last few years there has been an explosion of coconut milk-based cheeses, yoghurts, and icecreams (cashew milk-based is good too, nice and creamy without a strong flavour). These are a huge improvement and I eat them quite a bit now. I would suggest trying these dairy alternatives as if they are entirely new foods, not replacements for old favourites. They might fill a gap in your diet where you used to eat dairy, but they won’t be exactly the same. The trick is appreciating them for themselves, not hoping they'll taste just like you're used to. They won’t be the same - but they will still be GOOD. Remember that while soy-based products provide protein, coconut-milk ones don't, but they do provide fat. You do need fat in your diet so this isn’t all bad!To my surprise, as a total choc-a-holic, I was sure chocolate was going to be the hardest to give up, but it was really easy! Lots of dark chocolate is vegan, there's hot chocolate, chocolate baked goods, chocolate coconut icecream, specially made vegan chocolates... I still eat chocolate everyday! 😂😘To allay your concerns about protein and weight training and all that - I've heard of plenty of successful athletes, bodybuilders, weightlifters etc who are vegan. I'm soooo not one of them! 😂 But a quick google of ‘vegan weight training' brings up lots of results. The old 'vegans don’t get enough protein' myth is well and truly busted. Aside from the traditional beans, lentils, nuts, and soy products (including milk, if you’re not into tofu or tempeh), there are things like quinoa and wheat gluten (which is used in a lot of mock meats - has a chewy texture). I’ve gone through pregnancy as a vegan, and had no issues with protein.So that's my long-winded reply about going vegan... hopefully you'll be able to glean something helpful from it! It's all stream of consciousness because the children are harassing me to play with them so I have no time to refine... 😳

[indianyoghurt]

Indian Dahi in Australia: The Probiotic Powerhouse for Better Digestion and Immunity

Indian Dahi, a traditional yogurt, is rich in probiotics that promote healthy gut bacteria, aiding digestion and nutrient absorption. Its live cultures help boost immunity by enhancing gut health, which is crucial for overall well-being. Including Dahi in your diet can improve digestive health and strengthen your immune system.

[spicezen]

Spice Zen's Handcrafted Spice Blend for the best and most authentic Rogan Josh you can have outside India!

We all love to enjoy good food and celebrate special occasions with our families and friends by cooking dishes and flavours around the world. Favourites include Rogan Josh, Vindaloo, Hawaiian Poke bowl, Mexican Nachos, Thai Mussaman curry, Shawarma chicken and the list goes on! This is when we find ourselves looking at those old spices in our kitchen cabinets that we only used once or twice to make a dish. Sometimes, just the thought of making dishes from scratch is very intimidating for newbies. Here, handcrafted spice blends or mixes are very handy. You do not have to hunt for hard to find exotic spices to create that authentic flavour or worry about balancing the flavours or peeking through leftover individual spice jars in your spice cabinet.

Just buy Spice Zen's handcrafted, premium,  certified organic, gluten free spice mixes that have been hand-roasted and stone ground to get the most authentic and balanced flavour with no salt, no sugar, no preservatives, no anti-caking agents. Why would you want to pay for these unnecessary additives when you only need pure spices as they should be! Our spice blends are convenient and add intensely layered flavours and aromatics that are especially important in cooking authentic recipes. Just get your fresh ingredients and get cooking! These spice blends are also endorsed by  Coeliac Australia, giving comfort to our friends on a gluten free diet.

We are often asked – what spice blend goes well for lamb? We get very excited to share our amazing Rogan Josh recipe. Our  Rogan Josh spice blend makes cooking this at home like a breeze, saves money and time on getting all the individual ingredients! Get the authentic taste at home that caters to your taste buds and dietary requirements! Enjoy the abundance of flavour and enjoy being creative by trying variations. Whether you love lamb, goat meat or are vegan/vegetarian. It pairs well with different meats and can add great flavour to other styles of curry. We have all bases covered and your imagination is the only limit!

Spice Blend Profile

Did you know that Rogan Josh is a popular Indian royal dish? So much so that it has the honour of being among the seven permanent dishes in Wazwan (a 36-course ceremonial and traditional Kashmiri feast). Globally acclaimed, Rogan josh is a signature dish of Kashmiri cuisine and was introduced to Kashmir by the Mughals.

Mild in chilli heat yet rich in flavour, Rogan Josh has become one of the most popular Indian curries. This delicious traditional dish is typically made with goat meat, braised and then slow-cooked until it is fall-apart tender. It works equally well with lamb or beef. Or cook a vegetarian Rogan Josh by pairing this spice blend with potatoes, sweet potatoes, eggplant, chickpeas, jack-fruit or cauliflower!

Spice Zen's Rogan Josh is a complex spice mix of the finest quality, incorporating over a dozen different herbs and spices, all perfectly balanced to produce a beautiful red hue and a warm, rich, aromatic flavour. Our  Rogan Josh Spice Blend makes this beloved curry simple to prepare at home, made from certified organic Kashmiri Chilli and fresh whole spices, dry roasted and hand-ground to bring wonderfully authentic taste sensation to your table.

Rogan Josh Recipe

Ingredients

Marinade

500 grams Lamb's shoulder or Goat meat, diced

1 teaspoon Spice Zen Rogan Josh Spice Blend

½ cup yoghurt (optional lactose-free yoghurt)

1 teaspoon salt

Sauce

1 tablespoon Spice Zen Rogan Josh Spice Blend

2 Medium onions, pureed

1 teaspoon Ginger paste (optional substitute with Spice Zen Fresh Ground Dried Ginger )

1 teaspoon Garlic paste (optional substitute with Spice Zen Fresh Ground Dried Garlic )

½ cup Tomato puree

½ cup water

3 tablespoon Ghee (clarified butter) or cooking oil

Fresh Coriander, chopped to garnish

Salt to taste

Cooking Method

Combine salt, yoghurt and 1 teaspoon Spice Zen Rogan Josh Spice Blend. Add Goat/ lamb and coat well with the marinade. Set aside in the refrigerator for at least 15 minutes or longer.

Heat a pan with a heavy base over medium heat with 2 tablespoons ghee/ oil. Add 1 tablespoon Spice Zen Rogan Josh Spice Blend and sauté. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add the tomato puree, salt and water. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.

Brown the marinated goat/ lamb pieces in a separate pan with 1 tablespoon ghee/oil to seal it and caramelise the flavour. Add the browned meat to the sauce along with any leftover juices. Reduce the heat and simmer for 1 hour or until the meat is tender. Adjust the water for the desired consistency and to avoid drying out the meat. Garnish with chopped coriander. Serve hot with naan or rice.

There you have it! The best authentic Rogan Josh you will ever have outside India and all made by you!

In India, it is a ritual to conclude a family feast with a cup of Chai. In Kashmir, it is customary to have Kashmiri Kahwa or Green Tea Chai. It is aromatic, warming and assist in stimulating gastric enzymes that aids with the digestion of rich curry.

Please share your success with this dish on socials using the hashtag #spicezenfamily.

You can also check out our reel showing the process behind making it at home!

[punjabgrillindianrestaurant]

Tempting Punjabi Cuisines  For Foodies

Punjabi Butter Chicken (Indian Style)Bakra Rogani

Melbourne is well known for its tourist attractions and cuisines, but out of so many continental cuisines, the one that comes from India and stands out amazingly is without a doubt Punjabi food. The reason behind this is the flavoursome punch in most of its dishes that are completed and served with oodles of butter, dollops of malai (cream), and heavenly amounts of spices that take the deliciousness of the cuisine to the next level. Punjab is a state in India that is very well-known for its dishes. The authenticity of the food lies in the fact that Punjabi food has been loved by foodies worldwide.

  So, If you are craving a delicious Indian meal then this article will be listing the most liked cuisines from the best Punjabi food restaurants in Melbourne. If you search for any such restaurant then check whether it is a fully licensed restaurant and Halal certified as well. It would be a cherry on the top, if it is BYO also i.e., you can bring your own fav drink with yourself when you visit there.

  Let’s have a look at some of the amazing Punjabi dishes that are enough to make you irresistible to have them

 This dish consists of thigh chicken pieces cooked in tomato and onion gravy and is rich in butter and cream. The perfect mix of herbs, spices and butter gives it an irresistible taste. This is the reason that has made it popular not only in India but also in the U.S.A, Canada, Australia and New Zealand.

  It is a Chef special goat meat (with bones) cooked in mild curry. The colour of its gravy is crimson red due to Kashmiri Red Chillies which gives more colour than the heat to the dish. The meat is stewed slowly till it becomes nice and tender. The long cooking time really makes the gravy taste delicious.

   Dal Makhani

 It is an Indian vegetarian dish that contains split & skinned black gram, simmered in a smooth sauce and sauteed with onions, tomatoes and mild spices. Creamy and buttery Dal Makhani is one of India’s most loved dish. And it tastes the best with naan (an Indian bread).

   Shahi Paneer

 Homemade cottage cheese cooked with delicious, rich & creamy gravy. Its taste gets enhanced by cooking it in cashew nut sauce on low heat with tomatoes and dried fenugreek leaves. It can be also made tangy in taste by adding some yoghurt or tomatoes or both balanced with the addition of extra cream.

  Some Punjabi food restaurants in Melbourne also provide home delivery of the food. So, you can choose the best restaurant as per your experience and searches. You should also consider this article for experiencing some delicious Punjabi food.

[thebloopixie]

I finally got to try @this.uk This Isn’t Chicken. . . First off I opened the pack and honestly it smelt like sweaty chicken. Yes I’d left it for the last day to cook it but it did scare me a bit. However once the air got to it it was fine, there was also no nasty nasty smell or sliminess or anything. . . I decided I wanted something yummy but quick, simple and able to be eaten in front of Masterchef Australia. So I sautéd off a sliced leek, tossed in the not chicken pieces a Tablespoon of my Indian Spice Blend (check my YouTube for the recipe), a handful of spinach and a cup of vegan plain yoghurt. . . A multi grain wrap with 3 leaves of little gem lettuce a good heap of the mix and tucked up in its wrap blankey. . . Happy Days!!! I’m off to enjoy another awesome episode and munch this cos OMG!!! It may be expensive but honestly it works and it’s incredible!!! Don’t let the initial waft put you off just get into it!!! #bloosfood #thebloopixie #thisisntchicken #plantbased #veganfood #vegetarianfood #foodstagram #instafood #yummy #yum #youtuber https://www.instagram.com/p/COqNt-lJ5Gw/?igshid=1mdegvlc1w3n3

[sharmakitchen]

Indian sweets: A beloved treat in Australia

India is a country that exhibits a versatile range of food items that prevail in almost every country of the world. Among all the nations that give in for Indian sweets at large, Australia is one. It has a varied range of food items to offer to its locals as well as the immigrants. Sweets among the other food items are the most popular though in this case. There are a number of sweets that do their rounds in the markets all across the country lands of Australia. Among the major attractions that win over the locals of the country include laddoo, peda, gulab jamun, barfi and definitely rasgullas.

Indian sweets in Australia are majorly loved by the people staying in there. They are availed on almost every occasion that happens here. In fact, apart from the Indian population loving Indian sweets, there is a whole of Australians who love caressing their taste buds with these sweets. Main ingredients in these are milk, nuts, spices, flour and sugar. And their textures and flavours are loved by all. Often embellished with rose petals and silver foil, these sweets are just what your appetite asks for after a main course.

Among all other varieties of sweets that are in the run here, the Indian  shrikhand in Australia is much popular. Made out of strained yoghurt, cardamom and sugar, this dish offers a taste to die for. The creamy taste of this is made to chill and then eventually served to the guests. This is one dessert that can be opted to be served as a side dish with the Indian thali or even alone in occasions like Holi or Diwali. This dessert can anytime be flavoured as well with preferably chocolate, mango or strawberry.

Besides, Gajar Halwa in Australia too is almost equally loved by the people here. Made out of rich milk and carrots, this dish too has got its own taste and nutritional value that makes people go crazy about it. A properly cooked bowl of gajar ka halwa just serves you a tummy-full of happiness whenever it is asked for. However, shrikhand or gajar ka halwa both can be available in the sweet shops or even ordered online in almost every corner of Australia.

[thewellnessbar]

A Traditional Natural Technique For Turmeric Mask Which Helps To Glow Your Skin

Face masks are the perfect skin care treatment to help you with your skin care concerns. They’re easy to apply, fun to use and are great at delivering results. My favorite thing about applying a good face mask is the feeling of tightened and toned skin after a single use. It helps in removing all impurities, toxins, pollutants, and dead skin cells possible to renew and revitalize your skin back to how it normally looks. Similarly, it helps to reduce acne breakouts and scarring by fighting against bacteria from your skin.

With so many new masks on the market it can be hard to know which ones will really help skin, and which type is best for which skin types. The best and easy to use face mask is turmeric mask. Whether you want to reinvigorate dull skin, treat acne, soothe redness or reduce the appearance of fine lines — turmeric face mask does it all. Curcumin is the main active ingredient in turmeric which has powerful antioxidant and anti-inflammatory properties. It is curcumin that helps reduce excess production of melanin which in turn lightens scars and keeps even the skin tone.

Turmeric is the ground-up root of the curcuma plant and has been an important part of ancient Indian Ayurvedic traditions within both cooking and medicine for thousands of years. Traditionally, turmeric, chickpea flour, almond oil, fresh cream and honey were blended together and applied to clear blemishes and boost skin’s radiance and natural glow. There are a lot of different recipes, but for the most part, turmeric, raw honey and milk or yoghurt form the basis of a mask, just mix all ingredients together in a small bowl to a smooth paste. Being careful to avoid the eyes, apply a thin layer over the face, leave for 10-20 minutes, then wash off gently with either warm water or using an oil cleanser. Gently pat dry with a towel and get a perfect glowing skin.

Achieve blemish free skin, naturally with The WELLNESS BAR & CO Liquid Gold Turmeric Face Mask. Detoxify and brighten skin, naturally with all organic ingredients, Liquid Gold detoxifies and brightens skin using the natural healing properties of Australian Clay, turmeric and chickpea. All natural, vegan and cruelty free - enjoy a spa experience within the comfort of your own home. The WELLNESS BAR & CO was born in Melbourne, Australia. We also offer worldwide shipping, so place your order now and get the skin you want! To know more about natural glow turmeric mask, visit our site https://thewellnessbarandco.com/