#dry fenugreek leaves

[aficgroupexport]

Dry Fenugreek Leaves Exporters in India | Suppliers of Kasuri Methi in Gujarat, India

AFIC GROUP Import and Export is the exporters and suppliers of Dry Fenugreek leaves in Gujarat, India. AFIC GROUP is known for its quality Dry Fenugreek leaves. We are top Kasuri Methi Exporters in India.

[greenwitchcrafts]

August 2024 Witch Guide

New Moon: August 4th

First Quarter: August 12th

Full moon: August 19th

Last Quarter: August 26th

Sabbats: Lughnasadh/Lammas- August 1st

August Sturgeon Moon

Also known as: Barely Moon, Black Cherries Moon, Corn moon, Dispute Moon, Harvest moon, Herb Moon, grain moon, Mountain Shadows Moon, Red moon, Ricing Moon, Weodmonath & Wyrt moon

Element: Fire

Zodiac: Leo & Virgo

Animal spirts: Dryads

Deities: Diana, Ganesha, Hathor, Hecate, Mars, Nemesis, Thot & Vulcan

Animals: Dragon, lion, phoenix & sphinx

Birds: Crane, eagle & falcon

Trees: Alder, cedar & hazel

Herbs: Basil, bay, fennel, orange, rosemary, rue & St.John's wort

Flowers: Angelica, chamomile, marigold & sunflower

Scents: Frankincense & heliotrope

Stones: Carnelian, cats/tiger's eye, emerald, fire agate, garnet, jade, moonstone, peridot, red jasper, red agate, sardonyx, topaz & tourmaline

Colors: Dark green, gold, orange, red & yellow

Energy: Abundance, appreciation, authority, courage, entertainment, finding your voice, friendship, gathering, harvesting energy, health, love, pleasures, power, prophecy, prosperity, vitality & wisdom

The name Sturgeon Moon comes from the giant lake sturgeon of the Great Lakes & Lake Champlain; this native freshwater fish was readily caught during this part of summer & an important food staple for Native Americans who lived in the region. At one time the lake sturgeon was quite abundant in late summer, though they are rarer today.

• August's full moon is the first Supermoon of the year, which means that it will appear bigger & brighter than the full Moons we have seen so far!

Lughnasadh

Known as: Lammas, August Eve  & Feast of Bread

Season: Summer

Element: Fire

Symbols: corn, grain dollies & shafts of grain

Colors: Gold, golden yellow, green, light brown, orange, purple, red & yellow

Oils/Incense: Aloe, apple, corn, eucalyptus, safflower, rose & sandalwood

Animals: Cattle (bull & calf)

Birds: Chicken/Rooster

Stones: Aventurine, carnelian, citrine, peridot, sardonyx & yellow diamond

Food: Apples, barely cakes, berries, berry pies, breads, colcannon, cider, corn, grains, honey, lamb, nuts, potatoes, rice, sun-shaped cookies & wild berries

Herbs/Plants: Alfalfa, aloe, blackberry, bramble, corn, cornsilk, corn stalk, crab apple, fenugreek, frankincense, ginseng, goldenseal, gorse, grape, medowsweet, oak leaves, pear, rye, sloe & wheat

Flowers:  Clyclamen, heather hollyhock & sunflower

Trees: Acacia, apple, myrtle,oak & rowan

Goddesses: Aine, Alphito, Bracacia, Carmen, Ceres, Damina, Danu, Demeter, Ereshkigal, Freya, Frigga, Gaia, Inanna Ishtar, Kait, Persephone, Sul, Taillte, Tea & Zaramama

Gods: Athar, Bes, Bran, Dagon, Dumuzi, Ebisu, Ghanan, Howtu, Liber, Lono, Lugh, Neper, Odin & Xochipilli

Issues, Intentions & Powers: Accomplishment, agriculture, challenges, darkness, death, endings, release & transformation

Spellwork: Abundance, bounty, fire magick, rituals of thanks & sun magick

Activities:

• Bake fresh bread

• Weave wheat

• Take walks in nature or along bodies of water

• Craft a corn doll

• Learn a new skill

• Watch the sunrise/sunset

• Leave grains and seeds in a place where birds, squirrels and other small animals can appreciate them

• Eat outside with family/friends/coven members

• Donate to your local foodbank

• Prepare a feast with your garden harvest

• Give thanks & offerings to the Earth

• Trade crafts of make deals

• Gather and/or dry herbs to use for the upcoming year

• Celebrate/honor the god Lugh by hosting a competition of games

• Participate in matchmaking or handfasting ceremonies

• Decorate your altar with symbols of the season

• Clean up a space in nature

• Plant saved seeds or save seeds to use in the future

Lughnasadh or Lammas is a Gaelic festival marking the beginning of the harvest season. Historically it was widely observed throughout Ireland, Scotland & the Isle of Man. Traditionally it is held on 1 August, or about halfway between the summer solstice & autumn equinox. In recent centuries some of the celebrations have shifted to the Sunday nearest this date.

Lughnasadh is mentioned in early Irish literature & has pagan origins. The festival is named after Lugh the god of craftsmanship. It was also founded by the god Lugh as a funeral feast & athletic competition/funeral games in memory of his foster-mother Tailtiu. She was said to have died of exhaustion after clearing the plains of Ireland for agriculture.

• Tailtiu may have been an earth goddess who represented the dying vegetation that fed mankind.

• Another tale says that Lugh founded the festival in memory of his two wives, the sisters Nás & Bói. 

In the Middle Ages it involved great gatherings that included ceremonies, athletic contests (most notably the Tailteann Games which were extremely dangerous), horse racing, feasting, matchmaking & trading.

• With the coming of Christianity to the Celtic lands, the old festival of Lughnasadh took on Christian symbolism. Loaves of bread were baked from the first of the harvested grain & placed on the church altar on the first Sunday of August. The Christianized name for the feast of Lughnasadh is Lammas which means “loaf mass”.

Some believe this is the time where the God has weakened & is losing his strength as seen in the waning of the day's light. The Goddess is pregnant with the young God who will be born on Yule.

Sources:

Farmersalmanac .com

Llewellyn's Complete Book of Correspondences by Sandra Kines

Wikipedia

A Witch's Book of Correspondences by Viktorija Briggs

Encyclopedia britannica

Llewellyn 2024 magical almanac Practical magic for everyday living

[row-of-ribbons]

DREAM GIRL INTRO 2/5 How To Get Started: high maintenance routine (PT 1.)

high maintenance/ADJ/definition: needing a lot of work to keep in good condition

Ladies, one of the best ways to become your dream girl is by establishing and maintaining a high-maintenance routine. When you have a routine and stick to it, you begin to understand your habits and won't settle for less than what you deserve. If you start and end your day with a routine, you build confidence knowing that you are put together mentally and physically.

I have my own routine at the bottom(with details + apps I use) that helps me feel like my best you can take, leave, or add advice to your routine.

******************************daily********************************

stretch for 5 minutes: as soon as you wake up get the body moving

vitamins: D3, fish oil, fenugreek, pre & probiotics with cranberry, biotin, and prenatal vitamins. (You don't have to be pregnant to take them; they are good for women with many beneficial nutrients.)

Devotional meditation/bible study: Every morning, I pray to connect with Jesus and share my daily concerns with Him. I also read the Bible to deepen my connection with Christ and grow my faith. (I use the Glorify app)

chores: tidy the room, wash dishes, etc. (They change from day to day so you can adjust them to your needs)

Workout: I do a 30 to 55 min workout, I like to go to Chloe Tings workout app because I really feel the burn

quick shower: have a more detailed shower at night

basic skin care: cleanser, moisturizer, and SPF (Again more details later)

oral care: brush teeth, tongue scraping, mouthwash

*******************************NIGHTLY*******************************

pilates: Relaxing before bedtime is essential, and using any app, including YouTube, is a great way to unwind at night.

Detailed shower: dry brush, anti-bacterial soap, shave if needed sugar scrub, then body wash of choice

moisturize: body serum (I use glycolic acid, salicylic acid, and vitamin C, followed up by a thick moisturizer)

skincare: oil cleanser, cleanser, sheet mask, lash & brow serum, eyemask.lip mask

oral care: oil pull brush, tongue scrape, mouthwash, whiting strips

diary& prayer: it's important to write down what is on my mind before I sleep as well as talk to God about it.

✨sleep before 11pm✨

Remember to embrace the beauty of sleep before midnight as it will revitalize you, granting you the gift of radiant, dreamy skin. Approach this as a joyful journey rather than a mere checklist. Let this be your guide to feeling your best and embracing what makes you feel good. Don't forget to hydrate and take a moment to breathe deeply.

part 2 of my routine will be up soon thanks lovelies

-xoxoxo

[najia-cooks]

[ID: Close-up on whole spices including bark cinnamon, star anise, black cardamom, and mace in a granite mortar. End ID]

मीट मसाला / Meat masala (Nepali spice blend)

Nepali मीट मसाला or मिट मसाला ("mīṭ masālā" or "miṭ masālā," from "meat masala")—also called मटन मसाला ("maṭana masālā," "mutton spice blend")—is used to season various kinds of meat, but is especially common in marinades and sauces for lamb, as in खसीको मासु ("khasīko māsu," "lamb curry"). In Nepal, meat is usually eaten for parties or celebrations, on feast days—such as दसैँ (Dashain) and ईद अल-अधा (Eid al-Adha)—and on weekends.

Meat masala is sold as a commercial product to make home cooks' preparation of meat quicker and easier. In some recipes, the spice blend is not listed as a separate ingredient, but is hidden within the list and prepared fresh with each dish: depending on the cook, some of the spices will be left whole and fried in the cooking oil, and others will be toasted, ground, and added later.

Making your own meat masala gives you more control over the ingredients than buying commercially, and ensures a fresher product. Keep some in your pantry to add to meat preparations including curries, dumplings, and chatamari, and to use in marinades, sauces, and braises; or make a batch ahead of a festival and use it as the seasoning base for dishes you prepare over the course of the holidays.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients

Spices for grinding

4 dried (3g) red chilis, or to taste (रातो खुर्सानी / rato khursani)

2 Tbsp (16.5g) cumin seeds (जीरा / jeera)

2 Tbsp (8.5g) coriander seeds (धनिया / dhaniya)

1 Tbsp (7g) green cardamom pods (सुकमेल / sukmel)

1 Tbsp (5g) black cardamom pods (अलैंची / elaichi)

1 Tbsp (8.5g) black peppercorns (मरिच / marich)

3-inch chunk (6.5g) Chinese cassia bark (दालचीनी क्यासिया / dalchini kyasiya)

1 tsp (2.5g) whole cloves (ल्वाङ / lwang)

1/2 head (2.5g) nutmeg (जायफल / jaiphal)

1 tsp (4.5g) fenugreek seeds (मेथी / methi)

1 tsp (2.5g) fennel seeds (सौंफ / saumph)

1 pod (1g) star anise (स्टार ऐनीज़)

1/2 tsp (1.5g) ground turmeric (बेसार / besar)

1/2 head (.3g) mace (जावित्री / javitri) (optional)

Look for cassia (cinnamon) bark that is rough and wood-like in appearance and does not curl naturally into quills: it may be labelled "cassia bark," "cinnamon stick flat," "desi cinnamon," or "dalchini flat" at a South Asian or halal grocery store.

Black cardamom pods may be labelled "kali elaichi" or "moti elaichi."

Spices for frying

2 medium (.7g total) tej patta (Nepal bay leaves) (तेजपात)

1 tsp (2g) ground ginger (अदुवा / adhuwa)

You may choose to leave out the spices for frying if you will be making a curry (and can fry them along with the rest of the aromatics). Include them for a preparation where the meat will not be fried in oil (e.g. momos, chatamari).

Instructions

1. Lightly crush nutmeg in a mortar and pestle to break in half. Crush cinnamon to break into a few pieces.

2. In a dry skillet over medium heat, roast chilis, black and green cardamom pods, and cinnamon until fragrant, stirring often. Set aside to cool.

3. Roast black peppercorns, cloves, and star anise for a couple minutes until fragrant. Set aside.

4. Roast smaller seeds (cumin, coriander, fenugreek, fennel), mace, and tej patta for a minute until fragrant. Set aside.

5. Remove skillet from heat. Toast turmeric and ginger for 30 seconds, stirring constantly.

6. Grind all spices together in a mortar and pestle or spice mill. Pass through a fine mesh sieve. Store in an airtight container in a cool place.

[lizziedelgrant]

My Current Faves

product recs and reviews

curlsmith weightless air dry cream- holds curls well its a pretty good leave in conditioner for my fellow curly gals

shea moisture coconut & hibiscus frizz-free curl mousse- love itttttttt curls are soft and it smells amazinggg

lume deodorant- this is the only time id ever recommend a deodorant because its that good. it lasts so long and it doesn’t stain clothes.

parade- their bras are amazing and they have so many sizes! im currently a 32F and for their bralettes that are sized with just S,M,L,etc, that would be a 1+. ALSO they are made from recycled bras isnt that cute? they have a program that lets u donate your old bras and panties to be recycled too. go green babes

tretinoin. iykyk. do your research before gettin a prescription

murad rapid dark spot corrector- this WORKS. and fast.

hair oiling- i might drop my routine soon. ingredients: amla, rosemary, olive, pumpkinseed, fenugreek, alkanet root DISCLAIMER: this is not for all hair types. women of color may benefit more from this.

orgain protein and superfood- this is a really good protein shake and its so affordable. the taste is mid but i like adding bananas in the smoothie to spice it up along with cinnamon sometimes. or other random fruit. ive been feeling pretty energized and healthy

tatcha the deep cleanse- its not my everyday cleanser, i use it when i want a nice exfoliation.

curology’s basic moisturizer- ok hear me out. its so gentle and it does the job. its lightweight and it doesnt clog. my skin is suuuper sensitive

more to come

-M

[beingbeauteous-anindita]

Ingredients

Shrimps 500gm

Butter 1 & 1/2 tbsp

Ginger garlic paste 1 tbsp

Lemon Juice 1-2 tbsp

Salt 1tbsp

Schezwan sauce 1 tbsp

Italian Seasoning 1 tsp

Boiled potatoes

Salt

Oil

Ghee

Onion Paste (2 medium sized onions)

Tomato Paste (1 cup)

Curry leaves Paste 1/2 cup

Ginger- garlic Paste 2 tbsp

Special Spice Mix 2 tsp (Blend toasted coriander seeds, dry coconut, fenugreek seeds, cumin seeds)

Milk 200ml

Garnish with culantro leaves or curry leaves

#food #shrimp

Watch this delicious shrimp curry recipe and try.

[ergothereforethus]

A few weeks ago I walked to the coffee shop in town. They have a lot of old books lying around, so while I was drinking my coffee I leafed through an Italian cookbook from the 90s with beautiful full-color photography on every page. Maximally inspiring. When I got home I wrote down in my notebook: kidney bean soup with fennel and tomato. Last night I made that soup a reality! Recipe under the cut

Ingredients

Olive oil

1 onion, minced

3-5 cloves garlic, minced

Rosemary

Thyme

Oregano

Fenugreek

Black mustard seeds

Cumin (ideally in seed form)

Paprika

Heat (1 fresh or dried chili, or pepper flakes)

1 bulb of fennel, diced, including the leafy parts

Balsamic or red wine vinegar

1 400g can diced tomatoes

2 bay leaves

2 cups dry kidney beans

7 cups chicken stock or water

1. In an instant pot on the medium sauté setting, heat the olive oil. Add onion and cook for a few minutes, until soft. Add garlic and continue to cook, stirring regularly.

2. Lower the heat to the low sauté setting. Add a healthy amount of all the spices, heat, and salt and pepper. Cook, stirring frequently, until fragrant. Add fennel and cook a couple minutes more.

3. Deglaze the pan with a splash of vinegar. After there are no longer bits stuck to the bottom of the pan, add tomatoes (including liquid), kidney beans, stock, and bay leaves.

4. Pressure cook for 45 minutes at high pressure. Release naturally for 15 minutes.

5. Season with salt to taste (you will need so much more salt than you think) and serve over pasta or rice.

[khaleesiofalicante]

same annie as before, i hope you don't mind me asking, but do you have tips on stress dandruff? something that isn't "reduce stress" because i signed up for the stress and will continue in it for another 2 years 😭

bro my dermatologist said "reduce stress" and i was like "bro be for real 😭😭😭"

Some of the things that actually work and help for me:

prescription shampoo (not head and shoulders or whatever. this is like proper medical shampoo). I got mine prescribed from the dermatologist - but now i buy it over the counter. You can google some stuff and see if it works for you. But i'd recommend going to a derm since the shampoo depends on your scalp type etc. You only have to use it once a week and it doesn't get rid of the dandruff - but rather removes the flakes easily. I usually comb them out thoroughly after I have a shower using the shampoo. I use regular shampoo for rest of the week.

Oil your hair once a week - i do this anyway but this helps - especially if you have dry or itchy scalp and live in a country with warm weather. You can usually oil your hair and massage it nicely into your scalp (very important!) and shower in 2-3 hours. I usually leave it on for the whole day. PS - You can simply use coconut oil. But I use herbal oils that have properties that are good for scalps with dandruff. (like neem or tea tree oil)

home remedies - there are a lot of home remedies that work (including the above). I use neem leaves and the fenugreek method. I only have time to do it once a month or so, but if you can do it at least once a week. They are both actually in controlling dandruff. You can find out how to use them here + some other home remedies as well.

Hope this helps, bebe.

[hindisoup]

Spices and Herbs Vocabulary

मसाला - spice (masculine) जड़ी-बूटी - herb (feminine) खुशबू - fragrance, aroma (feminine), also सुगंध (masculine) वासक - aromatic, flavouring (adjective) सुवास, स्वाद - flavour (masculine) सुवास / स्वाद बनाना - to flavour (transitive) सुवास / स्वाद देना - to give flavor (transitive) रंग देना - to give colour (transitive) स्वादिष्ट बनाना - to make tasty (transitive) मसाले डालना - to add spice (transitive) मिलाना, मिक्स करना - to mix (transitive) अलंकृत करना - to garnish (transitive) सुखाना - to dry (transitive) ऊखल - mortar (masculine) पीसना - to grind (transitive)

Types and Qualities of Spices and Herbs

चूर्ण - powder (masculine), also पाउडर (masculine) बीज - seeds (masculine) पत्तियां - leaves (feminine), also पत्ते (masculine) पेस्ट - paste (masculine) सूखा - dried (adjective) पीसा - ground, crushed, powdered (adjective) दुर्लभ - rare (adjective) आम - common (adjective) स्थानीय - local (adjective) विदेशी - foreign (adjective)

Spices and Herbs

तुलसी - basil (feminine) तेज पत्ता - bay leaf (masculine) इलाइची - cardamom (feminine) * there are two types of cardamom, काली (black) and छोटी (green). दालचीनी - cinnamon (feminine) लौंग - clove (feminine) धनिया - coriander (masculine) जीरा - cumin (masculine) सौंफ - fennel (feminine) मेथी - fenugreek (feminine) अलसी का बीज - flaxseed, linseed (masculine) लहसुन - garlic (masculine) अदरक - ginger (feminine) पुदीना, पौदीना - mint (masculine) सरसों, राइ - mustard seeds (feminine) सरसों का तेल - mustard oil (masculine) जायफल - nutmeg (masculine) खसखस - poppy seeds (masculine) मिर्च - pepper, chili (feminine) * लाल मिर्च - red chili * हरी मिर्च - green chili * लाल शिमला मिर्च - paprika, bell pepper * काली मिर्च - black pepper * सफ़ेद मिर्च - white pepper गुलमेहंदी - rosemary (feminine) केसर, भगवा - saffron (masculine) नमक - salt (masculine) * salt can be for example सेंधा, rock salt or पीसा, fine, powdered. तिल - sesame (masculine) चक्र फूल - star anise (masculine) चाय पत्ती - tea leaf (feminine) हल्दी - turmeric (feminine) खमीर - yeast (masculine) बादाम - almond (masculine) काजू - cashew (masculine) मेवा - dried fruit or nut (masculine) किशमिश - raisin (feminine)

[aficgroupexport]

Green Cardamom, Star Anise, Black Pepper, Cumin Seed, Dry Ginger and Dry Fenugreek Leaves Exporters and Suppliers in Gujarat, India

[tennessoui]

Ooo so these aren't ,,technically” a soup (potato potato, you know) but Indian dishes of soup like consistency <3 you can just eat them by the bowl or get bread/rice with the dish

There’s spinach cooked in green gram (moong dal palak), Sanjeev Kapoor’s recipe works out great for it; just use 1 tablespoon of oil and if you’re using green chillies, chop them, but if its red chillies leave them whole. Also, once you’re done taking it off the flame, take a hand blender to it and make it smooth, you can add water as needed after the blender to make it the consistency you want(if you added too much water, you can just put it back on the flame and let it simmer for some time). After this, add the lemon juice <3 you can have this with bread or rice or just by itself :) The recipe is in the description of the video 

Then there’s khichdi, the dish everyone has when they’re sick. You can go by literally any recipe for khichdi, it’s a really simple dish, I don’t think recipes would differ…. But just check if it’s not dry khichdi (you shouldn’t be able to make out individual rice) 

One last dish I would recommend is Pav bhaji- but only the bhaji, you can have it without the bread <3 we normally put potatoes, tomatoes, onions, cauliflower, peas, okra and capsicum in our recipe.  This is a good recipe (pls don’t add the food colouring they’re kinda crazy not everyone in Mumbai adds that) but I understand if if the spices are difficult to obtain (kasuri methi= dried fenugreek leaves) If there’s a store near you selling spices for south asian people, they would have this and also the pre mixed Pav bhaji masala. Dental surgeries are a PAIN I hope you feel better soon kit <3

ahhh what a resource this is!! i gotta admit i do not have a lot of exposure to indian food, but i will have to try because a lot of stuff looks delicious especially the recipe i found for khichdi!

and moong dal palak is on my shortlist--the video makes it look so good!!!

thank you so much! i started browsing through Hebbar's Kitchen--it feels like you've unlocked a whole new world of food i am going to get so into <3 i live really close to an international store with a huge south asia section-- hopefully i can do this justice!!

[deliciously-vegan]

Fenugreek Cheese Scones

(with Broccoli Chutney)

[[MORE]]

2 1/2 cups all-purpose flour 1/2 cup besan (chick pea) flour 1 tbsp baking powder 1 tbsp cane sugar 1 tsp fenugreek powder 1/2 tsp turmeric 1/2 tsp sea salt

1 cup cold vegan butter

1 cup shredded vegan cheddar cheese 1/2 cup dried fenugreek leaves

1 cup soy milk

Line a large cookie sheet with parchment paper.

In a large glass mixing bowl, sift together the; AP flour, besan flour, baking powder, cane sugar, fenugreek powder, turmeric, and sea salt. Cut the cold butter into the dry ingredients and use your hands to fully incorporate. Stir in the vegan cheese shreds and dried fenugreek leaves.

Stir the soy milk into the dry ingredients. Knead with hands until everything is fully incorporated.

Using a 1/4 cup measurement, form approximately 20 balls. Flatten each ball gently to form discs. Place discs on lined cookie sheet. Place tray in freezer for about 15 minutes.

Preheat the oven to 350 degrees F. Bake in preheated oven for 15 minutes.

Allow to cool for a few minutes before serving.

Broccoli Chutney

1 tbsp olive oil 1 onion, peeled and chopped 

1/4 tsp chili flakes 1 tbsp olive oil 1 kilo broccoli, chopped 1 cup raisins 1 cup water 1/2 cup apple cider vinegar  1 tbsp candied ginger, minced

1/2 cup cane sugar 1/4 cup pure maple syrup 1 tbsp garam masala 1 tsp sea salt 1/4 tsp black pepper

a pinch of asafoetida (optional)

Heat olive oil in a large saucepan over low heat. Sauté onion for several minutes. Add chilli flakes and saute for another minute. 

Add the second tbsp of olive oil along with the; broccoli, raisins, water, apple cider vinegar, and candied ginger. Turn heat a bit higher and cook (covered) for about 10 minutes, stirring occasionally. 

Stir in the; cane sugar, maple syrup, garam masala, sea salt, and black pepper. Cook for about another 10 minutes, stirring occasionally. Remove from heat.

Allow to cool before transferring to a blender. Add the asafoetida and blend until smooth. Transfer to mason jars.

Serve immediately or store in fridge (or freezer) to serve later. 

Yields; about 3 medium-sized mason jars.

[najia-cooks]

Roasted celery and potato soup

This soup is a great way to use up limp celery! It combines a base of roasted and puréed garlic, celery, and potatoes with a sweet, sour, and spicy tempering of chili, tamarind, jaggery, and lime. The result is an exploration of sour, citrusy, and nutty spices (mustard, annatto, fenugreek, coriander)—an earthy and savoury depth of flavor with a bright kick.

Recipe under the cut!

Patreon | Tip jar

Ingredients

For the soup:

1 head of celery (about 10 stalks)

4 medium yukon gold potatoes (800g)

1/2 head of garlic

About 1/4 cup of extra virgin olive oil

1/2 tsp black mustard seeds

1/2 tsp yellow mustard seeds

1/4 tsp annatto seeds

1/4 tsp fenugreek seeds

1/2 tsp black peppercorns

1/4 tsp coriander seeds

1/4 tsp ground ginger

Salt, to taste

4-5 cups (950 to 1000mL) vegetable stock

For the tempering:

1 Tbsp non-dairy margarine

1 dried red chili, broken in half

1/2 tsp black mustard seeds

2-3 Tbsp jaggery or brown sugar, to taste

3 Tbsp tamarind purée

1 Tbsp freshly-squeezed lime juice

1/4 tsp light Cantonese soy sauce (or substitute any other soy sauce)

1/2 tsp red pepper flakes, or chili oil

To replace the tempering, you could use anything sour, sweet and savoury—try vegeterian Worchestershire sauce, or usata sosu.

Tamarind purée, often in jars or cans labeled "tamarind concentrate," can be found at east, southeast, and east Asian grocery stores. Blocks of dried tamarind pulp can also be purchased, seed-in or seedless. Break off about a tablespoon of tamarind pulp; soak it in a couple tablespoons of just-boiled water for about 30 minutes; palpate the pulp with your fingers and remove any tough seeds that you feel; blend the pulp and water together in a blender; then pass the resulting liquid through a sieve to remove any stringy bits or seed fragments.

Instructions:

1. In a small, dry skillet on medium heat, toast the coriander seeds, black peppercorns, and fenugreek seeds until spices are fragrant and fenugreek is a couple shades darker. Remove. Toast black and yellow mustard seeds for a minute or so until fragrant. Grind all spices (including the ginger) in a mortar and pestle or spice mill (I would recommend the latter—annatto is tough to pulverize).

2. Cut off the base of the head of celery to divide celery into stalks, then wash and drain. Cut each one into halves or thirds. Include some of the leaves, if you have them; optionally, reserve some for a garnish.

3. Cut onion in half lengthwise (through the root), then cut each half into fourths or sixths. Halve a head of garlic; cut off the very top of it to expose each clove; drizzle about a teaspoon of olive oil over the exposed cloves; and wrap the whole in aluminum foil. This will allow the garlic to slowly roast without drying out.

4. Coat celery and onions with a few tablespoons olive oil and about half of the spice mixture. Roast celery, onions, and garlic at 385 °F (196 °C) for 20-30 minutes, until onions are deeply golden. Stir and flip over every 10 minutes or so during roasting to ensure even cooking.

5. Peel and cube potatoes and coat with a couple tablespoons of olive oil and most of the remaining spice mixture. Bake in a shallow roasting pan at 425 °F (218 °C) for about 25 minutes, until browned.

If you don't have a second oven, or don't have time to wait until the celery and onions are finished roasting: dice your potatoes, heat olive oil on medium in a large pot, and add potatoes and spices. Fry, stirring every five minutes or so, until potatoes are golden brown on the surface, then continue with the steps below.

6. In a large pot, combine roasted celery, onions, and potatoes with salt to taste and enough stock to cover. Squeeze the roasted head of garlic to remove the garlic from the peels, and add the garlic to the pot. Add remaining spice mixture.

7. Raise heat to high to bring to a boil, then lower heat to simmer, uncovered, for about 20 minutes. Blend using an immersion blender, or in sections in a conventional blender. Taste and adjust spices and salt. Cover to keep warm.

For the tempering:

1. Heat margarine in a small skillet on medium until sizzling. Add chili and fry for a couple minutes, flipping occasionally, until fragrant. Add mustard seeds and fry for another minute or so, until popping.

2. Add jaggery or brown sugar and allow it to melt. Add tamarind, soy sauce, and pepper flakes or chili oil, and continue to heat until mixture returns to a slow boil. Remove from heat and stir in lime juice.

3. Divide soup into bowls and garnish with a spoonful of tempering sauce, celery leaves, sliced roasted celery, additional spice mixture or pepper flakes, etc.

[vigilantdesert]

[from all about culture: food, clothing? which is. SO much, feel free to only do the ones that inspire, but—i'm curious! 👀]

All About Culture - Always Accepting

food

how spicy is the food, generally?

Most Gerudo food is still fairly spicy, but it's cooled off since the days of their foremothers. Though most food is still flavored heavily with saffina, international trade has incorporated many more spices than have been available to the tribe. Cosmopolitan food tends to take more advantage of this than nomadic tribes do, as they are less likely to spare product when they could be selling it instead. Some popular spices that have been incorporated into everyday cooking are blue fenugreek, a spice harvested from high mountains in Zora's domain which tastes slightly sour and adds umami, and Khmeli, a spice blend that the Rito are famous for which is largely used in vegetarian dishes. Traditional Gerudo dishes are still fairly warm for most people's tastes, like Zatarr pheasant, saffina rice, and scorched bread, which is a leavened loaf of bread that has been rolled in electric and warm saffina before baking. It's an acquired taste that many use to fend off tourists when they've overstayed their welcome.

what foods from my muse’s culture do they eat most?

Urbosa eats widely, but her favorite meals are actually traditionally nomadic. She has fond memories of the heads of nomadic tribes stopping near town to trade for necessities or for the heads of their clans to discuss politics with her mother. Sometimes these nomads sold food, though more often she was invited in on grounds of being part of the noble family. Her favorite dish to request when she's come home from a few weeks of diplomacy is a spicy goat curry made with saffina, goat cream, and either flatbed or rice depending on what they had to hand.

which foods do they eat the least? which do they dislike?

Palm leaves are technically edible if stewed for long enough, but they taste distinctly of wet grass and usually go stringy by the time they're rendered nutritious. Romah, Urbosa's mother, loved them, but Urbosa never gained the palette for them. They were banished from the palace kitchens the second Urbosa was able to make the order.

is there an ingredient traditionally used for multiple dishes?

Saffina is used in everything from beverages to vegetable dishes to meat stews, but the most common traditional protein is goat. Many nomadic clans still rely on them for milk as well as meat, so cream curries are fairly common. As for starch, there's actually no dominant crop since nothing can be crown natively in the desert. There are some winter wheat crops that grow consistently in the highlands, and a few clans have made a habit to overwinter in the cliffs to profit off wheat sales through the rest of the year, but most cosmopolitan Gerudo rely on Hylian and Zorian rice crops for their quick carbohydrates.

are there any dishes from my muse’s culture they know how to make?

Urbosa can make a few dishes on her own, though she mostly learned how when she was trying to hide from her duties as a child. She never had reason to be taught how to cook beyond survival, so she mostly knows the basics - at what temperature meat becomes safe, how to dry freshly butchered flesh, how to safely store foods on the road and so on. The only thing she can make with any desirability is Chitan, a rice dish made with saffina, pheasant or chicken, and bone stock. It's fairly simple, but it can also be made on the road so it quickly became one of her favorites on her atur.

clothing

what color dyes are most commonly used?

Overall, probably blue and green. Red is reserved for special occasions and black is the traditional color of Urbosa's familial line, so it's been reserved for the chieftain. Yellow dyes are mostly used for detail-work, since they often lay the background to be painted over later with gold leaf, and purple is as difficult to manufacture for Gerudo tradeswomen as it is for the rest of the world, so it's prohibitively expensive for most commonfolk. There are some craftswomen who will dye a fabric any color, given the ingredients, but within the capitol walls this is considered something of a tourist trap, since these colors aren't usually light-fast and fade with repeated wear and wash.

what type of fabric is most commonly used?

Linen is most common for every-day clothing, but most outerwear is made of wool. Wool stands up to sandstorms remarkably well, keeps the wearer warm at night, and wicks away sweat instead of allowing it to soak through one's garment. It's seldom worn in cities, but most nomads wear shawls at all times. Most Gerudo also wear armor when outside the home, but it's seldom actual armor that one would use during battle. A warrior's armor is, predictably, heavy, hot, and chaffs even with protective undergarments. However, it is traditionally and religiously mandated that a grown, able Gerudo woman be able to fight at all time, so most wear "bluffs" when they're inside the walls. These are either leather garments embellished with jewels as traditional armor is, or a much lighter metal coat than real armor that's been fashioned to mimic the real thing. It wouldn't stand up in battle, but it does provide enough time in a protected space to go home or to the armory to change into armor that would actually withstand a blow, as well as fulfill an irritating, archaic tradition.

does my muse enjoy wearing their traditional outfits?

She grew into it well enough. Urbosa was actually something of a pacifist when she was younger, due in no small part to her relying on her family's power over lightning to get out of combat drills. As such, she resented the need for armor and outright refused her mother's traditional garments, which were a stone's throw away from the same the head of the guard wore. The outfit Urbosa wears was actually considered archaic when she took the throne, last in fashion five hundred years ago during the last renaissance. She did find a way to make it work, though, and now appreciates the way she can connect to her people, even hundreds of miles away.

do the traditional garments tend to be heavier or lighter?

Because so many of them are woolen or armor, they tend to be heavier in weight, even if they're made to allow for air flow. Living in a desert is a constant fight against both extremes, since they're largely unprotected from the sun during the day, but there's no soil or plantlife to hold the warmth from the day to protect them at night.

how many layers does a traditional outfit generally have?

The current mode of Gerudo fashion requires an underlayer to protect vital areas, then an optional breast binding (this is optional, but because traditional gear requires some form of breast plate, most do for comfort), an upper layer of linen, usually pants and an undershirt, then armor or bluffs (this always consists of a breast plate, usually pauldrons, sometimes bracers, and seldom leg-braces), then jewelry, and optionally an outerlayer which consists of a mix of a woolen shawl, a hood which covers most of the face, and a straight skirt that's tied at the hip with a knot. A few Gerudo, chiefly Urbosa, swap the pants for a skirt, in which case they usually wear a pair of shorts in addition to the under layer, as well as a thigh-wrap with pockets.

[america-foodie]

Tandoori Chicken | Taste The Best

What is Tandoori Chicken?

Tandoori Chicken is a traditional Indian recipe made with a mix of masalas, spices and yoghurt. With exotic flavours, the recipe will provide you with soft, succulent, and awesome juicy poultry every time tasted—traditionally baked in a tandoor, this oven-baked dish tastes as good if no longer better.

This is an authentic tandoori chicken recipe which can be served with mint chutney/sauce, rice, tandoori bread or salads of your own choice.

Ingredients:

Chicken thighs – 4 (approx. 800 grams)

For First Marination:

Salt- 1.5 tsp

Lemon Juice- 3 tsp

Ginger Garlic Paste- 1.5 tbsp

For Second Marination:

Hung Curd- 6 tbsp

Kashmiri Chilli Powder- 5 tsp

Turmeric Powder- 1/4 tsp

Garam Masala Powder- 1/2 tsp

Cumin Powder- 1/2 tsp

Mace (Javitri) powder- 1/4 tsp

Cardamom Powder- 1/2 tsp

Roasted Kasuri methi leaves (dry fenugreek leaves) – 1 tsp

A pinch of salt

Red Food Colour (optional)- a pinch or drop

Oil- 3 tbsp

For Basting:

Butter – 4-5 tbsp

Preparation:

Wash and dry the chicken thighs

Now make slits on them as shown in the image

To make the Hung Curd, add around 300 gm of curd or plain yoghurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr.

1st marination:

Take the chicken thighs into a bowl and add all the ingredients from 1st marinade.

Gently massage the chicken

Cover the bowl with a wrap and keep it in the fridge for an hour

2nd marination:

Take a separate bowl and add all the ingredients from the 2nd marinade

Mix all the ingredients until a smooth paste is formed.

Add the marinated chicken to the paste and mix very well with the paste for the chicken to absorb all the flavours from the masala and spice mix.

Cover the bowl with a wrap for a minimum of 5 hours or overnight for better flavours.

The process to make Tandoori Chicken in the oven/OTG

Preheat the oven/OTG to 482 degrees Fahrenheit.

Put the marinated chicken thighs in an oven/OTG griller

Roast the chicken thighs for 10 minutes at 482 degrees Fahrenheit

Roast for another 10 mins at 482 degrees Fahrenheit on the other side.

After 10 minutes flip the chicken again to baste with melted butter

Now reduce the oven temperature to 392 degrees Fahrenheit............read more

[century--foods]

Aloo Achar Recipe: A Flavorful Nepali Delight

Introduction

Aloo Achar, a popular Nepali dish, is a delightful spicy potato pickle that bursts with flavors and aromas. This versatile side dish complements various meals, especially during festivities and family gatherings. The harmonious blend of spices, herbs, and tangy flavors makes Aloo Achar a must-try for anyone interested in exploring Nepali cuisine.

Aloo Achar, or Nepali potato pickle, is a traditional dish many in Nepal and neighboring regions enjoy. It is often served as an accompaniment to main dishes like Dal Bhat (lentils and rice) and Sel Roti (a traditional rice-based bread) or even as a snack. The dish is known for its tangy, spicy, and savory profile, which combines boiled potatoes with spices, lemon juice, and fresh herbs.

Ingredients Required for Aloo Achar

To prepare a delicious batch of Aloo Achar, you will need the following ingredients:

4 medium-sized potatoes

1 medium-sized cucumber (optional)

1 medium-sized carrot (optional)

1/2 cup green peas (optional)

2–3 green chilies, finely chopped

1/4 cup fresh coriander leaves, chopped

2 tablespoons mustard oil

1 tablespoon sesame seeds

1 tablespoon mustard seeds

1/2 tablespoon fenugreek seeds

1/2 tablespoon turmeric powder

1/2 tablespoon red chili powder

1/2 tablespoon cumin powder

1/2 tablespoon coriander powder

1/2 tablespoon asafetida (hing)

1 lemon

Salt to taste

Step-by-Step Preparation of Aloo Achar

With the increasing popularity of Nepali cuisine worldwide, Aloo Achar has found its way into modern kitchens and restaurants. Chefs and home cooks are experimenting with variations of the traditional recipe, incorporating different vegetables and spices to suit their tastes.

Also Read: Thyme Seeds: Uses, Guide and Benefits

Aloo Achar has also become popular in vegetarian and vegan menus due to its plant-based ingredients and bold flavors. Here are the following steps:

Step 1: Boiling the Potatoes

Step 2: Preparing the Vegetables

If you choose to add cucumber, carrot, and green peas to your Aloo Achar, follow these steps:

Peel and dice the cucumber and carrot into small cubes.

Green peas should be blanched by boiling them in water for two to three minutes, then quickly moving them to cold water to terminate the cooking process.

Step 3: Roasting the Sesame Seeds

Sesame seeds should be toasted in a small pan. When golden brown, dry them over medium heat and smell nutty. Take care not to burn them. Once roasted, set them aside to cool.

Step 4: Tempering the Spices

One of the most critical steps in enhancing the flavor of Aloo Achar. Follow these instructions:

Heat mustard oil in a large pan until it starts to smoke lightly. This step reduces the oil’s pungency, giving it a smoother flavor.

Add mustard seeds and let them splutter.

Add fenugreek seeds and cook until they turn dark brown.

Add turmeric powder, red chili powder, cumin powder, coriander powder, and asafetida. Stir well to combine the spices.

Step 5: Mixing the Potatoes and Spices

Add the boiled potato cubes, diced cucumber, carrot, and blanched green peas to the pan with the tempered spices. Combine thoroughly to coat the vegetables uniformly with the spice mixture.

Add the finely chopped green chilies and fresh coriander leaves. Mix again.

Step 6: Adding the Tangy Element

Squeeze the juice of one lemon over the potato mixture.

Add salt to taste and mix thoroughly.

Step 7: Garnishing and Serving

Transfer the Aloo Achar to a serving bowl.

Garnish with the roasted sesame seeds for an added crunch and nutty flavor.

The delicious Aloo Achar is now ready to be served and can be appreciated either warm or at room temperature.

For More Details, Click Here