#fresh fruit chutney

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[chrzannekk]

forest!david's travels/lore !!

when he was 14, he lived in sleepy peak village with his family. they owned a farm, and david would help out alot in it ! suddenly, any crop he picked or held started to rot and wilt in his hands. david suddenly became more pale and his iris began to shine a golden colour, his parents took him to the doctor and they sound out that david was ice cold and he has no pulse.

his parents saw this as a curse and they threw him out of his home and they told the people in the village that he was possesed by evil beings and that he cant live there anymore. david was thrown out of home with only his tshirt, shorts and his work shoes. so he had to wander around and live in the forest.

david wandered for about a few months (by this point hes turned 15), before coming across lake lilac + lilac village. he stumbled into the village and louis found him. louis and his family are book makers and gwen (15) helps her grandma run the village library. louis took him in, fed him, gave him a yellow scarf, a vest and a old book bag. david in return helped the family make little jars of pickles and stuff like that :) david cant stay in one place too long before all the plants and crops around him start wilting and dying, so he set off on his way and he said goodbye to gwen and her family.

after another few months of wandering, david (now 16) finds another village thats by the mountains. the villagers call the mountain 'the island' bc its so random in this big feild, anyway. david comes across jasper (16) and they talk and chat. jasper takes david into the village and he stays for a few days. jasper teaches him how to ride a bike and they play around with all the kids in the village. one of these kids is harrison. his family runs the church in this village, and harrison immidiently notices davids powers

right before david is about to take off in the night, harrison rushes out of his home and he talks to david, saying he noticed how flowers around him start to wilt and that all fresh fruit that he holds starts to rot after he sets it down. david panics but he admits to his powers, and harrison isnt scared but hes relieved that someone else is weird like him. to prove his powers david picks up a daisy and he holds it, its petals fall off the flower, then he hands it to harrison, and the petals start to grow back again magically. it clicks in david's head that harrison is the spring yokai, and his powers bring life to things that he holds. david asks harrison if he can hold his hands and maybe try to reverse his powers, but nothing happens. david is really disappointed but he tells harrisons that his powers are something he shouldnt be afraid of. he should use his power to help all the people in this wonderful village and that he can do good with them - just keep it a secret!

david walks on into the night, and every now and again he encounters this kid in the forest, looking up at the stars. he goes and sits down with this kid, and he starts telling him jokes aand wonderful stories, and when the kid laughs the stars in the sky shine brighter :) space kid is the night fairy, and david occasionally bumps into him and he lets the kid tell him all about the planets and stars. when david falls asleep and he wakes up in the morning, space kid is gone. he appears when the sun sets and he fades away when the moon goes down. david circles around the area and every year he pops into gwen's village and jasper's as well. gwen figured out that he is the autumn yokai thanks to reading legends and hearing stories from her grandmother. shes chill with it. little fun fact, all the pickles/chutneys that david helped prepare were always the sweetest tasting :) his powers enhanced the fermentation process

thats all i have for now !

[cookingadventures]

For easter, we're planning homemade high tea for lunch! A family member is vegan, so everything I made was vegan.

4 types of sandwiches (all on Italian sourdough made by the local bread maker in town):

Roasted eggplant, tomato, arugula, a drizzle of balsamic vinegar and extra virgin olive oil

Coronation chickpea (mostly-mashed chickpeas left with a few chunks, vegan mayo, curry powder, Sri Lankan mango chutney, a bit of cayenne, and a bit of salt)

Butter, cucumber, and the following spread loosely based on this : mashed peas food processed with chopped mint, olive oil, a bit of salt, white pepper and freshly ground black pepper, vegan parmesan, a spoonful of vegan mayo (just to make it a bit creamy but not overpower the flavor, since the original recipe calls for yogurt)

Samosa filling, tamarind chutney, and mint chutney (note: I highly recommend fresh chutneys instead of bottled if you can get them, especially the mint, the bottled ones tend to be extremely vinegary)

Rose, orange scones - based on this recipe (doubled) for the base scone recipe but modified the flavorings: replaced the vanilla extract with rose water (used 3tsp instead of 2tsp), replaced the lemon zest with orange zest from 1 large orange, and cut out the blueberries. Ended up being really sticky so I had to add more flour to get the right consistency. But the result was wonderful!

Mini fruit tarts - premade mini phyllo dough cups (bought frozen from Wegmans and baked for 5 min), ginger coconut custard from this recipe, and blueberries, raspberries, garnished with a mint leaf

[akshaymehndiratta]

Akshay Mehndiratta : Summer Special Light Meal Ideas From Across India

During the hot summers in India, people are eager to eat cool and tasty food to feel good. Akshay Mehndiratta, who loves food and trying new things, travels across India to taste different summer dishes. In this blog of Akshay Mehndiratta, you will find some foods that you should eat during summer, which will make you happy.

Delhi Street Food: Tasty Chaat

Akshay enjoys a variety of street foods when walking through Delhi’s crowded streets, his favorite dish in delhi is chaat. He also like meals like aloo tikki chaat and papdi chaat, which blend sweet, sour, and spicy ingredients such as tamarind chutney, spicy coriander chutney, and chaat masala to please your taste buds. Chaat is a popular snack offered throughout India, with each area having its own unique recipe. Akshay Mehndiratta, pictures Delhi’s street cuisine and enjoys every mouthful.

Gujarati Treats: Fluffy Dhokla

When Akshay Mehndiratta went to Gujarat, he had a delightful breakfast called dhokla, which was light and tasty. Akshay appreciated the traditional steamed dhokla and the many varieties of dhokla, including unusual flavors like spinach and corn. This dish is prepared using gram flour, spices and lemon juice. Being high in protein, fiber and other minerals, it is an excellent supplement to any weight loss diet.

Kolkata’s Famous Rolls: Kathi Rolls

In Kolkata, Akshay had the pleasure of eating excellent kathi rolls from street vendors. Kathi rolls are a delicacy made with a mixture of spicy vegetables and wrapped in a crispy bread called paratha. This meal is perfect to eat while traveling in the hot sun. This popular street food of Kolkata is a favorite and tasty meal that really impresses everyone.

South Indian Crispiness: Delicious Dosas

Akshay Mehndiratta traveled to a peaceful place in South India. He ate the amazing dosa there. Dosa is a unique dish that is loved by everyone. There are many varieties of dosa, each with its own flavor and spices. Along with traditional masala dosa, Akshay also ate Mysore masala dosa and rava dosa. Each dosa has a distinct taste. He ate the dosa with coconut chutney and spicy sambar, which made it even more delicious. This was an excellent dinner for a South Indian summer.

Rajasthani Retreat: Thali Temptations

When Akshay Mehndiratta visited Rajasthan, he tried a rare meal called Rajasthani Thali. The platter was filled with colorful and delectable foods that reflected the region’s culinary heritage. It serves spicy meals, spicy pickles, fresh salads, and sweet dishes that accentuate Rajasthan’s distinct flavors.

Maharashtrian Refreshment: Cooling Sol Kadhi

While traveling to the western state of Maharashtra, Akshay enjoys Sol Kadhi, a traditional drink that is perfect to beat the heat. Made with coconut milk, kokum (a tropical fruit), and green chilies, garlic, and cilantro, Sol Kadhi is a refreshing and tangy concoction that helps cool the body and aids digestion. Served chilled, this pink colored drink is a popular dish with food during the scorching summers of Maharashtra, offering a rich flavor and respite from the sun’s rays.

Uttar Pradesh’s Summer Classic: Chilled Aam Panna

Heading to Uttar Pradesh, Akshay Mehndiratta, gets a refreshing twist on the classic summer drink Aam Panna, raw mango, mint and spices. Known for its cooling properties and tangy-sweet taste, mango panna is a popular thirst quencher during the hot summer months. Made by boiling raw mangoes until soft, then adding fresh mint leaves, roasted cumin powder, black salt and sugar, this cool drink is both refreshing and nutritious. Whether enjoyed as a mid-day refresher or served with a light summer meal, aam panna is a summer favorite in Uttar Pradesh and beyond, offering a delightful way to beat the heat and stay hydrated.

Conclusion:

As Akshay Mehndiratta spends the summer tasting various cuisines across India, he reveals in this blog how diverse, inventive and delicious Indian cuisine is. From bustling metropolises to serene beaches, every part of India offers its own favorite and refreshing summer meal. Akshay loves to try new foods and share them with others so that people can understand about the food and enjoy them.

[sidewalkchemistry]

Cape Gooseberries (aka Physalis peruviana, Goldenberries, Physalis, Harankash, Poha, Amour en Cage, Peruvian Ground Cherries)

Culinary Uses

Unique flavour.

Cape gooseberry can be eaten fresh, added to fruit salads and fruit cocktails, dipped in chocolate and other glazes, pricked and rolled in sugar or combined with avocado.

For desert it can be cooked with apples or ginger and stewed with honey.

Has a high pectin content - can be canned whole, preserved as jam, made into sauce, used in pies, puddings, chutneys and ice cream.

The berries can be dried into tasty "raisins" or used as a garnish.

[petermorwood]

I’ve been reading “Curry: A Tale of Cooks and Conquerors” by Lizzie Collingham.

It’s fascinating - for instance I had no idea that tea in India didn’t become a drink (it was purely medicinal beforehand) until after a lengthy and aggressive marketing campaign by the British-owned Indian Tea Association.

Even after tea-drinking caught on, the ITA disapproved of masala chai - an “unsavoury and badly prepared decoction” - because the inclusion of spices meant it required that much less tea...

The book includes numerous recipes, one of which follows.

I’m mildly - but only mildly - curious about whether measurement by cups means it’s a US recipe, or a UK one (noting that use of ”minced” not “ground” steak) converted for the US imprint of the book.

Either way, I don’t intend to try it.

​A 1970s curry (Serves 4–6)

Ingredients:

1 lb. topside steak cut into strips (or can use minced steak)

2 large stalks celery sliced

1 tablespoon soy sauce

1 tablespoon white vinegar

1 tablespoon oil

1 tablespoon brown sugar

1 cup water

2 whole cloves

2 heaped teaspoons curry powder

2 teaspoon each of ground ginger, cinnamon, and mixed herbs

3 heaped teaspoons fruit chutney

1 cup sultanas

3 cups tomato juice

salt

8 whole black peppercorns

1 or 2 rings fresh or canned pineapple (diced)

Method:

Heat the oil in a large saucepan. 

Sauté the celery and the meat until well browned.

Add the curry powder, stir, and cook for 3 minutes.

Add spices, tomato juice, chutney, soy sauce, vinegar, and sugar. Stir well.

Add remaining ingredients, stir well.

Cover and simmer for 50 minutes.

Serve with hot rice. 

Celery? Soy sauce? Pineapple?

Um.

No.

[tubetrading]

Trending Flavours:  Sauces and Condiments Making Waves in 2024

Introduction:

In the ever-evolving world of culinary delights, the spotlight is consistently on sauces and condiments that add that extra dash of flavor to our meals.  As we step into 2024, the trends in the culinary landscape are being set by innovative and diverse flavors.  Modern Food Products, a leading Food Product Company in Gujarat and India, is at the forefront of these trends, offering an array of sauces and condiments that cater to the evolving palates of consumers.  In this blog post, we will explore the trending flavors that are making waves in 2024 and how food product companies, including Modern Food Products, are keeping pace with the changing tastes.

1.         Fusion Flavors:

The fusion of global cuisines continues to influence the flavor preferences of consumers.  Modern Food Products, as a forward-thinking Food Product Company in India, has embraced this trend by introducing fusion sauces that blend diverse culinary influences.  From Thai-infused barbecue sauces to Mexican-inspired hot sauces, these fusion flavors are a testament to the multicultural palate of modern consumers.

2.         Bold and Spicy:

Spice lovers are in for a treat in 2024.  Bold and spicy flavors are taking center stage, with consumers seeking sauces and condiments that pack a punch.  Modern Food Products, with its commitment to providing top-notch condiments, has developed a range of spicy sauces that cater to varying heat preferences.  From mildly spiced options to intensely hot varieties, there's something for every spice enthusiast.

3.         Plant-Based Innovations:

The growing popularity of plant-based diets is influencing the sauce and condiment landscape.  Modern Food Products, as a progressive Food Product Company in Gujarat, recognizes the demand for plant-based options.  Our plant-based sauces offer a delectable alternative for those looking to explore the world of flavors while adhering to a plant-centric lifestyle.

4.         Exotic Fruit Infusions:

Exotic fruits are no longer limited to the fruit bowl; they are making their way into sauces and condiments.  Mango habanero, passion fruit glaze, and pineapple salsa are just a few examples of the exotic fruit infusions offered by Modern Food Products.  These unique combinations elevate the dining experience, providing a burst of tropical goodness in every bite.

5.         Regional Authenticity:

Consumers are increasingly drawn to authentic regional flavors, seeking sauces and condiments that capture the essence of specific cuisines.  Modern Food Products, being a Food Exporter Company in Vadodara, has leveraged this trend by bringing the authentic tastes of Indian cuisine to global markets.  From rich curry sauces to tangy tamarind chutneys, our products embody the true essence of Indian flavors.

6.         Health-Conscious Choices:

As health consciousness continues to shape consumer preferences, there is a growing demand for healthier sauce and condiment options.  Modern Food Products responds to this need by offering low-sodium, sugar-free, and gluten-free alternatives without compromising on taste.  Health-conscious consumers can now enjoy flavorful sauces guilt-free.

7.         Versatility in Use:

Sauces and condiments are no longer confined to a specific dish or cuisine.  Modern consumers seek versatile options that can elevate a variety of dishes.  Our products are designed to be adaptable, whether as a marinade, dipping sauce, or flavor enhancer, providing culinary enthusiasts the freedom to experiment in the kitchen.

8.         Locally Sourced Ingredients:

Modern Food Products recognizes the importance of quality ingredients in crafting exceptional sauces and condiments.  As a responsible Food Product Company in India, we prioritize locally sourced, fresh ingredients.  This commitment not only ensures superior taste but also contributes to the sustainability of local communities.

9.         Limited Edition and Seasonal Offerings:

To keep things exciting, Modern Food Products introduces limited edition and seasonal sauces.  These offerings, available for a limited time, create a sense of exclusivity and anticipation among consumers.  It's a testament to our dedication to innovation and keeping our product range dynamic.

10.       Customization for Consumer Preferences:

Understanding that taste preferences vary, Modern Food Products provides customizable options for consumers.  From adjusting the level of spiciness to tailoring the sweetness, our sauces and condiments can be personalized to suit individual tastes, ensuring a personalized culinary experience.

Conclusion:

As we navigate the culinary landscape of 2024, Modern Food Products stands out as a trailblazer in the realm of sauces and condiments.  From embracing global fusion flavors to catering to health-conscious choices, our commitment to excellence and innovation is unwavering.  As a Food Exporter Company in Vadodara, we take pride in sharing the rich and authentic flavors of Indian cuisine with the world.

For those seeking a diverse and flavorful culinary experience, Modern Food Products is not just a Food Product Company in Gujarat; it is a taste journey that reflects the vibrancy and dynamism of modern gastronomy.  Explore our trending sauces and condiments to embark on a flavorful adventure that transcends borders and satisfies the diverse tastes of consumers in 2024 and beyond.

[fauxspirited]

my picnic snackies for tomorrow:

- cheese and crackers (2 types of seasoned/flavored spreadable goat cheese) + pineapple preserves

- manchego + dark chocolate

- a little pasta salad

- a cucumber aioli sandwich + a butter coriander chutney sandwich

- fresh cut fruits

- slushees + wine to make wine slushees!

aaaand doing the picnic by a lake, with potential to rent a paddle boat for an hour :’)

[k00288552]

WEEK 1 -- Ceramics in Expanding Practice

Selected Discipline project WEARABLE/ UNWEARABLE

Our first project is a group collaborative effort to make beads to create a potentially 27/30 foot long necklace. I have primary research images of fresh fruit, vegetables, herbs and a spicy Indian chutney to base my pieces on.

Tutor Elaine Riordan introduced us to 5 clay techniques which we applied during the week to make our beads. Some beads were circular/oval and hexagonal. We are working with terracotta clay for this project.

[miisinternational]

Salad Packs A Health Punch

Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They’re fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple, thinly sliced

1 cucumber, sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce’s Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce’s Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325

300 Vegan/Plant Based Recipe Cook Book

[hiheat]

Chef’s Table restaurant review - Edison NJ

Chef's Table Indian/Pan Asian Restaurant Edison, NJ https://www.ourchefstable.com/

We walked into Chef's Table in Edison on a Saturday evening in October 2022 at 7PM with no dinner reservations. Frankly, with the profusion of excellent Indian cuisine in north Edison, NJ, my expectations were set fairly low. Also, based on the online reviews, I was prepared for spotty service and uneven food, given the normal Saturday night rush. 

However, my personal takeaway: Everything was excellent and we'll definitely be going back hoping for a similar experience! Here are the details:

The restaurant was busy but we were seated promptly. Interior atmosphere was warm and inviting, although there was a definite draft from the door every time it was opened (perhaps the vestibule needs to be heated?). (No trace remained of the brick-oven pizzeria that used to occupy this building.)

Our server brought out chutneys (mint and tamarind), and tiny little cracker-shaped "papadum". I wasn't a fan of the crackers, tbh. They had neither the flavor or the texture of traditional lentil-based papad, but my partner did enjoy them. *shrug* from me. I liked both chutneys, however. (I later learned that the traditional papadum were on the menu and will explicitly order them next time.)

For appetizers, we ordered Cauliflower in Sweet chili sauce (Chilli Garlic Gobhi Dry), Tandoori Chicken thighs (Nawabi Tandoori Murgh), and Samosas. Both the chicken and cauliflower came out quickly, but the samosas required a bit of a wait.

The cauliflower was coated in a delightfully crispy coating in a sticky sweet sauce with really good flavor all around. Good balance of acid and sweet, with a hint of chili. They could have used a pinch of additional salt and heat, but that might just be personal preference. That didn’t stop us from scraping the dish clean after the cauliflower was gone.

The tandoori chicken was a double portion of the chicken thigh and the first wing section (drumettes) both on the bone. They were cooked well, and the traditional yogurt coating was flavorful. Meat was falling off the bone but still had a good resilience to it.

Despite the wait for the three samosas, we were really happy with what we eventually received. The Samosa pastry and filling were definitely house-made, not frozen. Filling was finely ground, with fresh herbs and peas mixed into the potato mash, and the pastry was light and tender.

After our apps were cleared, we received a tray of fresh veggies with plastic wrap still on it. While we appreciated the COVID precautions with uncooked food that was obviously prepared and stored in a chiller, the plastic wrap served at the table was a little unclassy for my taste. Despite the fact that this was obviously prepared well in advance (the beets had stained the red onion, for example) everything still tasted fresh and crispy, so only a minor complaint here, and a reasonable accommodation to keep the food moving along with limited staff.

As this was our first time visiting, Mrs. Heat and I ordered four entreés, with full intent to take quite a bit home and share with the Embers.

Vegetable Manchurian - good texture and flavor, generous portion. Really liked the texture of the "veggie balls", and the sauce was really deep and intense.

Butter chicken - very tender meat with a mild sauce, could have used a bit more protein, as you may be able to tell from the photo. Chicken is the least expensive protein commercially available today – there's no excuse to skimp on this. Other than that, a good dish overall. Would order again, especially with more chicken!

Stuffed paneer (Khumani Bhare Kofte) - exactly as described and very tasty. This was a new dish for us, and we were surprised that there was literally dried fruits and plums stuffed inside the paneer. No idea how they did that, but it made for an extremely flavorful bite. A winner indeed!

Lamb (Gosht Rismisa) - falling apart boneless meat. Good gravy - one of the dishes you want to soak up in naan or rice well after the protein was gone. And the protein in this dish was plentiful, in contrast to the scant butter chicken protein (and inexplicable, given their relative wholesale prices!)

We were so pleased with the meal that we stayed for dessert - ditching our plans to bug off to Mithaas and its panoply of indian desserts.

We saw other patrons order the Kulfi, served in a smoking ceramic bowl and couldn't help but order it, along with traditional Rasmalai. 

The Rasmalai had a delicious strong flavor, and was both creamy and  tasty. I literally licked the bowl - hopefully when no one was looking.

The Kulfi Falooda (served with noodles), although somewhat bland, was served in a unique ceramic vessel with smoking dry ice. Worth the experience, once. 

As we were waiting for the check, we saw a number of other dishes served to other patrons that looked spectacular. Looking on their website, (https://www.ourchefstable.com/online-ordering/) I've identified possible items to order next time, based mainly on how dramatic they appear! :

Gol Gappe

Mini Veg Spring Rolls

Shrimp Tempura

Chadni Seekh

Great photos and presentations on the site, btw. You should look at this page even if you're going to eat so you know in advance what to expect.

The service was – while not exceptional – fairly typical of Indian restaurants not in Manhattan, and really quite good for post-COVID staffing challenges. Obviously, they're suffering from the same foodservice shortages that we're seeing industry-wide, but Chef's Table is handling it gracefully. Our server was cordial and helpful throughout, and responded from across the floor to eye contact and a smile. We saw additional servers and bussers as necessary, mostly to deliver food and take away dirties. Timing could have been tighter, but again, at primetime on a Saturday night, I was happy with how well they kept up with the rush. I would suggest at least one more main server and one more busser for the Friday/Saturday night 5-9 shift.

My summary here was that this was a very good experience for an Indian/PanAsian restaurant, and a standout even in North Edison, NJ. Several dishes were surprising, and all were at least "very good" in my opinion. My few tweaks could easily be incorporated by an attentive manager and head chef; I hope they take them to heart.

I'm excited to visit again, and may add Chef's Table into our regular Indian food rotation. Incidentally, almost none of the food made it home to the little Heatlings. We returned home with two small takeaway containers and very full belles. Next time, they'll have to come along. 🙂

Remember to check out my HiHeat blog on Tumblr for more Restaurant Reviews and home recipes.

Thanks for reading and Happy Eating!

[herbanwytch]

Every year on Christmas morning I would walk into my mothers kitchen where she would be making the same breakfast that she had cooked and eaten for almost her entire life. Creamed Chicken a la King on buttered toast points, egg strata with cheese and smoky bacon, a fresh pecan roll , stewed fruit and a pot of coffee . Since she's been gone I make it every year (my family would riot if I didn't!) and it's a wonderful way to spend my morning thinking of her. All of the aromas of that breakfast are wonderful, simmering onions and warm yeasty sugary dough , but the stewed fruit is especially amazing. It's a simple recipe too, water and about 5 different sorts of dried fruit go into a saucepan along with a cup or two of mulling spices, two cups of brown sugar, a cup of sherry and a sliced lemon and orange. It simmers for hours until the whole thing is a syrupy , delicious mess of fruity spicy goodness. There's always plenty left over because a little goes along way. Around New Years I'll put it back on the stove, add an onion or two and simmer it down some more and serve it with a pork tenderloin and some crispy roasted potatoes. It’s one of the flavors of my childhood that was a constant, and although I couldn’t stand it as a child, I grew to love it. This is so easy to make and smells just like Christmas, kind of a fruitcake without the cake. Sometimes I’ll add onion to it when ai want it to be savory and it’s absolutely delicious. Any leftovers can be served with some good cheddar, bread, ham and ale for a pretty terrific lunch….#preserves #chutneys #driedfruit #christmasbreakfast #magic #enchanting #homespunmagic #jams #porkloin #kitchenwitch #blessed #gratitude (at The Herban Inn) https://www.instagram.com/p/CmbV8YNg5Cj/?igshid=NGJjMDIxMWI=

[content-publisher]

Enjoy a Gourmet Breakfast Experience at Indisubb Café in Mohali

If you’re searching for the perfect place to start your day with a delightful breakfast, look no further than Indisubb Café in Mohali. Nestled in the heart of Mohali, Indisubb Café is renowned for its exceptional breakfast offerings that blend traditional flavors with contemporary culinary techniques. Whether you’re a local resident or just visiting the area, Indisubb Café promises a breakfast experience that is both satisfying and memorable.

A Breakfast Experience Like No Other

At Indisubb Café, we understand that breakfast is more than just a meal—it’s an opportunity to set the tone for a successful day. Our extensive breakfast menu is thoughtfully crafted to cater to a diverse range of tastes and preferences. From classic Indian favorites to international breakfast staples, our offerings are designed to delight every palate.

Explore Our Breakfast Menu

1. Classic Indian Delights:

Indulge in the rich and vibrant flavors of our traditional Indian breakfast dishes. Start your day with our delectable parathas, which are served with an assortment of accompaniments such as tangy pickle, cooling yogurt, and flavorful chutneys. For a hearty meal, try our chole bhature, a beloved combination of spicy chickpea curry and fluffy deep-fried bread. Our idlis and dosas, served with steaming sambar and a selection of chutneys, offer a lighter yet equally satisfying option.

2. Continental Breakfast Favorites:

If you prefer a more Western-style breakfast, Indisubb Café has you covered. Our menu features a variety of continental breakfast options, including light and fluffy pancakes drizzled with maple syrup, buttery croissants filled with your choice of sweet or savory fillings, and a range of egg dishes cooked to your liking—whether you prefer them scrambled, poached, or sunny-side up. Our avocado toast, topped with ripe avocado and a sprinkle of sea salt, is a popular choice for those looking for a healthy start to their day.

3. Healthy and Wholesome Choices:

For those who prioritize health and nutrition, we offer a selection of wholesome breakfast options. Our fresh fruit salads, made with a medley of seasonal fruits, provide a refreshing and nutritious start to your day. Our Greek yogurt parfaits, layered with granola and fresh berries, are both delicious and packed with essential nutrients. We also offer a range of whole-grain toast options, including our signature avocado toast and hearty multigrain bread.

4. Beverages to Complement Your Meal:

No breakfast is complete without a great beverage. At Indisubb Café, we take pride in our freshly brewed coffee, made from the finest beans and expertly crafted to suit your taste. Choose from a variety of coffee styles, including rich espressos, creamy lattes, and refreshing iced coffees. For a lighter option, our freshly squeezed juices, made from the juiciest fruits, are a perfect complement to your meal. Our selection also includes herbal teas and flavored water for those seeking something different.

Why Choose Indisubb Café for Your Breakfast?

1. Premium Quality Ingredients:

We are committed to using only the highest quality ingredients in all our dishes. Our produce is sourced from local farms and suppliers, ensuring freshness and flavor in every bite. Our chefs use traditional techniques and innovative methods to prepare each dish to perfection, guaranteeing a breakfast experience that exceeds expectations.

2. Warm and Inviting Atmosphere:

Indisubb Café is designed to offer a warm and inviting ambiance that makes you feel right at home. Our cozy interior, combined with comfortable seating and tasteful décor, creates the perfect environment for enjoying a relaxed breakfast with family, friends, or colleagues. Whether you’re starting your day on a leisurely note or grabbing a quick bite before heading out, our café provides a welcoming space for all.

3. Exceptional Service:

Our dedicated and friendly staff are committed to providing exceptional service, ensuring that every visit to Indisubb Café is a pleasant one. From the moment you walk through our doors, you’ll be greeted with a smile and attentive service that makes you feel valued and cared for. We strive to make every breakfast experience at our café enjoyable and stress-free.

Plan Your Visit to Indisubb Café

Don’t miss out on the opportunity to experience the best breakfast in Mohali. Visit Indisubb Café today and treat yourself to a delicious and satisfying morning meal that will leave you energized and ready to take on the day. Whether you’re in the mood for a traditional Indian breakfast, a classic continental meal, or a healthy start, we have something for everyone. Website: https://indisubb.com

Join us at Indisubb Café and discover why we’re the go-to destination for breakfast in Mohali. We look forward to serving you!

[yashidiary]

What do the locals eat in Sri Lanka?

In Sri Lanka, food is a reflection of the island’s rich cultural history, and the locals’ daily diet is a vibrant blend of flavors shaped by the extensive use of Ceylon spices. Whether at home or in a restaurant, meals are often centered around rice, which is usually accompanied by a variety of curries, sambols, and chutneys. These dishes are infused with spices like cinnamon, black pepper, cardamom, and cloves, giving them their unique taste. One of the most famous and traditional dishes among locals is rice and curry. This staple meal includes a serving of steamed rice with an assortment of veggie, meat, or fish curries, all of which are seasoned with a unique blend of Ceylon spices. The rich flavors of these curries come from the mix of spices and coconut milk, which gives the dishes a creamy texture. Spices such as black pepper and cloves are used in many curries to provide heat, while cinnamon adds a mild sweetness. Dhal curry (lentil curry) is another favorite among Sri Lankans, often eaten with rice or bread. This simple yet flavorful food is made by cooking lentils with turmeric, chili, cumin, and coconut milk, resulting in a mild, comforting curry. For added flavor, some forms include a tempering of onions, mustard seeds, and Ceylon black pepper. Pol sambol, a fiery coconut relish made from grated coconut, chili, lime, and Ceylon black pepper, is a regular accompaniment to many local meals. It adds a spicy kick to rice, roti, and hoppers, enhancing the general flavor profile of the meal. Locals also enjoy hoppers (appa), a type of soured rice flour pancake, often served for breakfast or dinner. The crisp, lacy edges of the hopper mixed with a spicy sambol or curry make for a satisfying meal. Hoppers, along with string hoppers (steamed rice noodle pancakes), are usually eaten with coconut milk gravy and a variety of curries that highlight the use of Ceylon spices. Street food is another important part of local cooking. Dishes like kottu roti—shredded flatbread stir-fried with veggies, eggs, or meat and spiced with chili and black pepper—are extremely popular. Fish ambul thiyal, a sour and hot fish curry made with goraka (a tamarind-like fruit) and an array of spices, is also a favorite among locals. The influence of Ceylon spices is obvious in every meal, from everyday dishes to special occasion feasts. As the global demand for these spices grows, exporting spices from Sri Lanka has become an important part of the country’s economy. Spice export companies in Sri Lanka ensure that these high-quality spices reach foreign markets, allowing people around the world to enjoy the unique flavors of Sri Lankan cuisine. One of the most trusted brands in the business is Freelan Matara, known for delivering premium Ceylon spices. Freelan Matara collaborates with local farmers to find the finest spices, ensuring that their products keep the freshness and flavor that have made Sri Lankan cuisine famous. Whether you're cooking at home or exploring the local food scene, Freelan Matara guarantees an authentic taste of Sri Lanka's spice history.