#my garam masala also has cumin in it

[sleepymccoy]

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg

[ms-demeanor]

You seem like a good sort of person to ask; how does one go about building up a good spice rack? Not only just having the spices, but knowing what they are and how to use them, when and in what quantities, and developing a wider spice palette in general? I grew up in white suburbia and my mother has no idea how to use anything other than salt and ground black pepper, and I want to start making my foods more flavorful. I am tired of utterly flavorless dry roast pork! But I have no idea where to begin lol.

I'd say to start by trying a lot of foods that use a lot of different spice profiles and seeing what you like. If you like Thai food, look into Thai spices and try cooking a few recipes. If you like Indian food, try Indian recipes. If you don't know if you like a particular kind of food, go out and try it and see if you do.

I think the best way to build up your spice rack is to do so slowly over time as you familiarize yourself with different flavors. Don't go out and buy a ton of stuff, go out and buy cumin and make a rice recipe that calls for cumin and see if you like it, then next time maybe add another spice like cayenne pepper to the recipe and see if you like it.

Spices can be really expensive, but they can also be really cheap if you're looking in the right places. Try to avoid the shiny organic spice jars, and see if there are packets of spices in the various "ethnic" food sections of your grocery store (in California it's pretty common to have a Mexican food section and an Asian food section in the store and you'll often find stuff like a packet of cumin for 70 cents that's got the same amount of spice as the organic jar that costs five bucks in the spice aisle).

Once you've got some basics down, start branching out and seeing if you've got any good markets nearby that have more unusual spices. Large Bastard and I get most of our bulk spices from a Middle Eastern market around the corner from our house or at an Indian market a few miles away because it's WAY cheaper to get allspice or turmeric or garam masala from those stores than it would be from the grocery store.

And if you're starting at the basic-basics, like how to season a simple pork roast, check recipe blogs. Find different bloggers and test their recipes until you find someone you trust, then follow their recipes. One good place to start is with Chef John and Food Wishes - he has a wide variety of cuisines that use a lot of different spices and has recipes that range from very simple to very complex.

Large Bastard really likes Food Wishes and trying recipes from Chef John - he cooks less than I do and has less of a sense of what to add to a pot to get something to taste the way he wants it to, but he's gotten very good at taking Food Wishes recipes and tweaking them or adjusting them and figuring out how to mix and match flavors.

Just cooking - finding a recipe that looks interesting and following it - is a really good way to get better at this kind of thing.

That's actually one of the reasons that I think meal kit boxes like blue apron can be worth it for people who want to learn how to cook - they give you recipes you wouldn't have thought to look for and provide small amounts of the required ingredients so you can sample them and figure out if you like them. My dad and sister got blue apron for like two years and it has significantly improved their cooking skills and ability to mix and match flavors.

It just takes time and money and trial and error. Easy, right? (It isn't, but there's also no way to make it faster other than doing more experiments. Thankfully there are ways to make it cheaper, and yeah looking at local specialty markets is a good way to save on spices)

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[someoneelsemaybe]

I need someone to match my freak but my freak is being unhealthily obsessed with spices. I just made the sickest most quotable analogy I’ve ever made comparing spices to colors and I have no one who will take this as seriously as me. That mccormick garam masala blend I picked up from my dad’s spice stock randomly has forever improved my culinary skills. The cumin and cinnamon are both such strong tastes that I associate heavily with certain dishes; cumin is burger and cinnamon is snickerdoodle, but the addition of cardamom… the coolness of the cardamom balances out the spicy sweetness of the cinnamon, making it recognizable for its true flavor disassociated from the deserts it is commonly used in. And this new flavor from the balanced cinnamon balances the cumin into a basic spice. The additions of coriander and black pepper just further add to the taste. Additive spice mixing is all I’ve been using, adding thyme flavors to red pepper flavors is all I’ve known. Garlic thrown in here and there. But now… now I’ve found the truth. I must continue forth—no. reconstruct my entire understanding of spice. using this new… subtractive spice mixing. Balancing is too powerful. I’m only calling it subtractive due to the analogy to light. I’ve been playing with crayons when light was there the whole time. I only needed the geniuses of the past—entire generations of spice knowledge from different regions, cultures, individual families—to properly propel my abilities. Now I must only piece together everything the I’ve learned. All of this because I got high from sniffing too many spices because I was trying to familiarize myself with them. Holy shit. I have truly become one with the flavors. I understand. The subtle intricacies. The differences between thyme and savory. How far from thyme oregano is. The truth behind chives. Cinnamon, cumin, cardamom. These spices shall forever be a symbol in my dishes. That of my discoveries today. I must experiment. The knowledge of light supplied by those geniuses. The garam masala blend from mccormick that is probably a gross oversimplification of what garam masala blends are actually like. I am sorry to those whose cuisine mccormick has made appetizing to the white people who buy them, but this knowledge has given me enlightenment. My eyes have been opened to the extent of seasonings. Pigments only reflect the light that is shown unto them, yet the pigments also decide what light to reflect. The flavors must be combined and balanced all the same in order to achieve the best taste. My brain is moving too fast. Once I’ve written a sentence I’ve moved on so far that I’ve forgotten what the subject matter is. I think I’ve calmed down. Highly recommend sniffing spices for hours. My breath smells of cinnamon despite only having smelled it. Save me. No dont. Let. Me. Cook.

[najia-cooks]

[ID: A large, shallow bowl filled with soup with orange broth, noodles, mushrooms, and bell peppers, garnished with green onion and cilantro. A plate of dumplings and a bowl of sauce are visible in the background. End ID.]

Thukpa /  थुक्पा (Nepali noodle soup)

Thukpa is a Himalayan noodle soup that originated in Tibet before becoming popular in Nepal, Butan, and northeast India, where many different varieties of it are eaten in the home and as a street food. This Nepali-style version is flavored with green chilis, cumin, coriander, and ginger, and brightened with the addition of fresh herbs and lime juice. This is a warming, filling, one-pot meal, perfect for winter!

Recipe under the cut.

Patreon | Tip jar

Serves 8-10.

Ingredients:

1/2 each green, yellow, and red bell pepper, sliced

1 green hot chili pepper, slit

4 green onions, cut into 2-inch pieces

2-inch chunk ginger, minced

4 cloves garlic, minced

1 Tbsp cumin seeds, toasted and ground

1 Tbsp coriander seeds, toasted and ground

1 large or 2 small roma tomatoes, diced (150g)

250g dried thukpa noodles or Chinese wheat noodles

1/2 cup shredded cabbage

1 cup quartered button mushrooms

1 large carrot, julienned

8 cups (2L) water

1 Tbsp vegetarian chicken stock from concentrate, or 2 vegetarian chicken-flavored stock cubes (optional)

Juice of 1 lemon or lime

Bunch of garlic greens, or fresh cilantro, chopped

1 Tbsp soy sauce (optional)

Salt to taste (about 2 tsp, less if you used a stock cube containing salt)

1/2 tsp chaat masala or garam masala (optional)

Mustard oil is typically used for this soup, but you can also use any neutral oil.

Nepali thukpa noodles may be found at an Asian grocery store or purchased online. They may be labeled "Thukpa noodles" or "Himalayan noodles." Any thin wheat noodle may be used as a substitute.

Thukpa also commonly includes chicken. I have omitted it and focused on the veggies in this recipe (a lot of Nepali thukpa recipes are vegetarian!), but if you have a chicken substitute onhand you can cook it in the oil at the beginning of step 2, then remove it from the pot; return it to the soup when ready to serve.

Chickpeas, split bengal gram, or other beans are sometimes added to vegetarian versions of Nepali thukpa for protein. Add in cooked beans or grams at step 7.

Chicken stock is not usually used in this soup. I like to use a vegetarian chicken stock cube in my version to simulate the effect of boiling chicken in the soup water along with the vegetables; I think it adds a nice savor.

Instructions:

1. Boil noodles according to package directions, until they are al dente (use salted water if the noodles themselves do not contain salt). Drain noodles and rinse with cold water to halt cooking.

2. In a large pot, heat oil on medium until shimmering. Add onion and saute, agitating occasionally, 3-5 minutes until translucent. Add ginger, garlic, and green chili and fry for 30 seconds until fragrant and no longer raw-smelling.

3. Meanwhile, add half of ground coriander and cumin to a small bowl and add just enough water to form a thick paste. When garlic and ginger are fragrant, add the spice paste to the pot and cook, stirring often, until the water has evaporated to bloom the spices.

4. Add tomatoes and cook, covered, for 2 minutes until soft. Mash with the flat of a ladle.

5. Add mushrooms, carrots, cabbage, and bell peppers. Cook, uncovered, on medium low for 3 minutes, then cover and cook for another 3 minutes.

6. Add the rest of the ground coriander and cumin and stir to combine.

7. Add water (and chicken stock concentrate or cubes, if using) and bring to a boil. Cook for a few minutes until vegetables are tender and cooked through.

8. Add chaat masala or garam masala and simmer another minute.

9. Reduce heat to low. Add green onion, garlic greens, lime juice, and soy sauce and simmer for another minute.

10. Add cooked noodles (and chicken, if using) and heat until warmed through. Taste and add salt if necessary. Serve hot.

[illusionremember]

okay really i have to know, someone please help me out here.

so the first time I ever tried Indian food was a little over a year ago. My sibling has a close friend who is Indian, so they have more experience in this than I do. One day, they were craving some tasties, and ordered some paneer tikka masala from a little vegetarian-based Indian place ten minutes away. It smelled divine. Having never tried Indian, but curious, I asked if i could try some. They let me have a taste of it, smear-scooped onto some fresh garlic naan.

Y'all. It was so good. It was warm and spicy and complex and lovely. I thanked them for the taste and went back to my own dinner.

They had a ton of leftovers, and a general habit of not eating leftovers. The little half-full tub of enticing spicy heaven sat in the fridge taunting me every time I opened the door. Echoes of the flavor teased at my tongue. So after the paneer tikka masala sat in the fridge for two nights, on the third night, I asked them if i could have the rest and they said go for it.

Now here's the thing. I have, for the past 5 years or so, had some manner of food sensitivity that I have not been able to pinpoint that torments me at least once a week. It is not IBS, and not consistent enough to signal true danger to my health, but is mostly an annoyance. A half-hour to an hour after eating, some nights are spent with tummy cramps and other unpleasantness. Still don't know what's causing it.

But this tikka masala. Whatever is in it, it has the exact opposite effect of whatever component of my typical diet has been tormenting me off and on. Even more so than the flavor, the thing that makes me practically cry every time i have some is just how good my tummy feels. It's warm and satisfied and comfortable, like the intestinal equivalent of being snuggled up on the couch with a cozy blanket and a book on a rainy day.

I've tried looking up common ingredients and recipes for this dish, trying to identify what component it is that's making me feel so good after dinner I could cry. Most of the ingredients I see are fairly familiar and already part of my diet - onion, turmeric, cumin, ginger, tomato, etc. I suppose it could be the yogurt? Or the paneer itself? The restaurant in question described it as cottage cheese or house cheese. I'm not generally a fan of yogurt, but I do eat cottage cheese. I also suspect it could be some spice in the garam masala, which I understand varies depending on the chef. But being of average white bread American stock, I'm not familiar enough with what constitutes good garam masala to know what would go into this spice blend and in what ratios, or if there is some particular variety of yogurt or cheese required for this dish. There's a lot of Indian food and grocery stores in my area, but it's still hard to source a specific ingredient when I can't identify it accurately.

I just want to figure out what this magical digestive-support ingredient is so I can try to incorporate it into my diet more. I just want every meal to sit as well in my body as this one does. If anyone knows anything about Indian food and cooking, and the health benefits of traditional Indian food, I'd appreciate your thoughts!

[spooniechef]

March Sneak Preview

I’ve made a point to actually plan out my meals for the month in more than an abstract way. Part of that is down to you guys, because it’s encouraged me to try recipes I’d been pondering but having executive dysfunction about, so thank you. I thought I’d give a quick overview of what recipes I’m going to be trying this month, and talk a bit about ways of cutting costs for recipes in general.

First, March content - these are the recipes I’m trying this month, or just plain keeping in the rotation because variety is a good thing.

Curry (specifically lamb dopiaza and aloo gobi, my absolute favourites)

Beef stew (I recently bought a slow cooker; more on that later)

Roast pork shoulder (not only how to initially roast it, but three or four ways to use the leftovers that’ll make one roast last the best part of a week)

Chicken broccoli pasta bake (with notes about how gluten-free and lactose-free substitutions will affect things)

Treats (specifically three-ingredient peanut butter cookies, home-made shelf-stable instant hot chocolate, and for those with a dehydrator, cinnamon caramel apple chips)

Given that a few people following this blog have come up with some great variations on the recipes I’ve already posted, I really look forward to seeing what you do with these!

A couple of those recipes above are kind of tricky when it comes to their base ingredients. Mostly the stew and the curry. The meat’s expensive, yes, but oddly, the spices are worse. Herbs and spices are one of those things that can really make or break a dish but also start getting expensive when you buy them all at once. I noticed this a lot with the curry, honestly; it’s a great one to have in the personal recipe book for a spoonie because it’s literally just “throw everything into a pot for a couple of hours”, but the number of spices it needs can be really intimidating, price-wise. So I thought about it and came up with a couple of ways that the sticker shock can be at least minimised when it comes ot herbs.

Grow your own. I know how that sounds, I really do. I will say this, though - it’s not as hard as some people seem to think. I live in a north-facing apartment that really does not get a lot of light and last year was an absolute bonanza of fresh herbs to use in cooking. Plus combine that with a dehydrator and you’ll be more likely to give away cooking herbs than to have to go buy them from the supermarket. Hell, my Scarborough Fair Collection (literally parsley, sage, rosemary, and thyme) has been surviving outdoors in a pretty horrific cold snap, as has some mint and my strawberry plants (though they’re obviously not bearing fruit right now). I was also growing marjoram, oregano, dill, cilantro, and basil, plus cayenne peppers, peas, and tomatoes - most of which I’ll have to replant this year. Even if all you’ve got is a windowsill, these plants are hardier than you’d think. Just requires doing the rounds with a watering can. If that’s a route you decide to take, get one of the little 1 litre watering cans; something small and easy to lift. If you’re short on space, priority for planting should be basil (lots of basil - pesto sauce is super easy to make), oregano, cilantro, dill, thyme, rosemary. ...You know what? I’ll just stick with “this gets its own post later”.

Buy in bulk ... a bit at a time. The good thing about dried herbs and spices is that they take a very long time to go 'bad’, and you don’t normally need a whole lot of each in a recipe, so you don’t run out quickly. Still, stuff like green cardamom pods tends towards the costly, and the cornucopia of spices you need for a good curry ... it adds up. So buy the spices a piece at a time - turmeric and cumin one big shopping day, garam masala and clove on another big shop, green cardamom pods on their on the next time, and so on. It takes some organisation, but it helps in two ways - spreads the cost, and gives you time to arrange some space for your sudden bounty of spices. Don’t buy in bulk the first time, just in case you don’t like the recipes you can use this stuff with, or if it’s too much spoon expenditure. But if you do find something you like, usually you’re using a teaspoon or less of these things, so you’ve got a lot of time to buy a bulk package of those items over the course of a lot of shopping trips, and just refill the original spice jar from that when it’s empty.

Honestly, that’s about it. There are ways to spread the cost and to do away with it entirely in some cases, but at the end of the day, stuff costs too much money and there’s not a whole lot we can do about it at this point. I’ll keep adding money-saving tips to these recipes, since I know it’s incredibly tricky to manage a budget when maybe you’re not up to working full time, or when more money than is reasonable needs to go on medication etc. I find it helps to remind myself that yeah, that pork roast was expensive but that’s five-six days’ worth of meals right there, so a lot less I need to buy; doesn’t make the pain of sticker shock go away, but it soothes the burn a little.

[stoookes]

if you want a sweet nickname that Pat can call VK, maybe he can call him wildflower? Or wildcat? Or firecracker? Just essentially a nickname that captures his feistiness and the fact that that's what Pat finds the hottest about him.

In my head, VK would go on to call Patty a soft nickname in Hindi. Maybe Jaan, which means my life? Baabu or Shona are seen as pretty common but cringe things to call a so in India, so idk if VK would resort to those. dhadkan, meaning heartbeat? that's pretty romantic in my head lol 🙈 Or he calls him sher, meaning tiger. When Patty gets the captaincy, he calls him Kaptaan Saheb, which literally translates to Captain Sir.. like Saheb just means sir or master. Also "ji" is sort of an honorific used in India? Like if you are addressing someone superior to you in age/social status, you are expected to add a ji after their name. Wives often address their husbands with a ji attached to his name. So I can see VK calling him Patty ji once they get on better terms. Plus, wives are also shown calling their husbands as (Child's name)'s ke Papa. Which just means Child's father! So once they adopt Shubman and Cam, VK totally calls Patty Shubhi aur Cam ke papa! (Shubhi and Cam's dad!) That's cute in my head 😂

Also, Patty learning Hindi just to call VK nicknames pertaining to his feistiness. Something like mirchi, which means chilli or capsicum. Or fuljhadi, meaning a sparkler stick. Or garam masala, which is a mixture of spices. Or tadka.. which idk how to describe it, but it's like the process of tempering any dish by adding mustard/sesame/cumin seeds to hot oil and let them splutter. Since the seeds crack and burst apart violently when put in oil, tadka is often used in reference to someone who has an explosive and volatile temper.

Aww these are great! Thank you so much 🥰

[sustenance-soon]

9 / 52 recipes in 2024 | veggie biryani with leftover cooked basmati rice

yes i picked this recipe so it could be like. biryani cooking experience, lite. and also bc i already had cooked basmati rice.

WHAT AN EXCITING ADVENTURE OF A MEAL! i definitely couldn't have made this without stressing myself out even like, a year ago probably. but now i'm used to eyeballing when onions are cooked, and going "oh well even if it's not fully cooked in this step there's wiggle room in the following steps", and smelling for when garlic and ginger are cooked! so it turned out fine!

i did only look up "cooking dum" midway through the recipe -- LMAO! thank god i have an oven and also THANK GOD the frying pan i get has a REMOVABLE SILICONE HANDLE so i can just pop a lid on that guy and chuck the whole thing into the oven for my requisite 10min cooking dum. i felt very cool and resourceful!

but it turned out great! fluffing the biryani was sooooo satisfying and fun omg!

adjustments:

omitted cardamom and cloves bc i didn't have

subbed garam masala for biryani masala bc its the same spices in diff ratios i googled it

added some (uhhh like 1/4t? 1/2t?) ground cumin bc i was worried my cumin seeds were too old to have much flavor

oil at the end just drizzled olive oil in a lattice pattern over all the rice and that turned out fine

for veggies i just used frozen peas (added frozen) and carrots, maybe 1c? 1.5c? total

🥚🥚🥚 / 5 - would cook again, though next time maybe add chicken stock powder and canned/tomatoier tomatoes for flavor

[xtechnicaldifficultiesx]

Soo I just cooked something and it fucking slaps. Since I improvised the recipe, I'll write it down here for me to remember.

Ingredients:

- Chicken breast

- Cous cous (use rice or potatoes as a cheaper option)

- Garlic

- Tomatoes

- Coconut milk (could substitute with creme fraiche or regular cream if you are on a budget)

- Oil (I used olive oil, coconut oil would be better, vegetable oil or butter would be cheaper)

Seasoning:

- Salt

- Pepper

- A Good Herb Mix (fresh might be better, also cheaper if home grown)

- Paprika

- Chipotle chili (or any other kind of chili/cayenne pepper)

- Garam masala

- Cumin

- Meat seasoning (my roommate has this amazing blend, no idea what's in there tho but it's delicious)

- Vegetable stock

Any of these spices besides salt and vegetable stock can be substituted/omitted according to taste and budget. It's an art, not a science. Just taste the spices beforehand and make sure they go together.

The steps to prepare this are really easy. You finely mince your garlic, roughly chop your tomatoes and season your chicken with everything but the vegetable stock. Make sure to season the shit out of your chicken, like to the point where there is essentially a crust of seasoning around the chicken.

In a pan, heat up your oil. Don't be stingy with the amount. You'll know it's hot enough when you start seeing wavy patters in it around the shallow side when you tilt your pan. Place your chicken into the oil (try to scrape as much seasoning as possible in there as well) and fry the chicken until it is finished, turning it frequently. Mine came cut in strips, if yours does not, take out the breasts when they are done (probably after 15 Minutes). Cut through the thickets part of the breast. If the inside is white, cut the chicken into pieces and put it back into the pan. Add your garlic and tomatoes. Season your cous cous with vegetable stock and let it soak in about double the amount of boiling water.

When the tomatoes are starting to disintegrate, add your coconut milk and let the entire concoction cook down until you loose your patience. Then, add the whole thing to your cous cous and enjoy.

[wholesomebellies]

Cauliflower and Tofu Tikka Masala

Marrying into an Indian family 20 years ago, Indian cuisine has become something I have grown to love over time.  Having been born into an Italian family my palate was very accustomed to Mediterranean cuisine, and adjusting to new flavours took some time.Now I must say that Indian cuisine is on the top of my list.  I love it!  And especially fortunate that my mother-in-law had was the chef in her own Indian restaurants, so I’ve had some incredible traditional recipes passed down.

I’m excited to introduce you to a dish that’s exceptionally close to my heart: Tofu Cauliflower Tikka Masala. Now, it’s important to note that this isn’t your typical, traditional recipe. We’ve given it a unique twist to make it vegan and healthier than the traditional which often boasts cream as a main ingredient.

Our flavour is an ensemble of classic Indian spices that you probably already have in your kitchen, and a special spice called ‘masala,’ a blend readily available in Indian grocery stores. This medley of spices brings depth to our dish.

Prep time: 15 minutes

Cook time: 30 minutes

Set time: 45 minutes

Ingredients

• 250 grams cauliflower florets

•250 grams firm tofu, cubed

• 2 tablespoons olive oil

• 1 brown onion, diced

• 3 cloves garlic, crushed

• 4cm Knob ginger, grated

• 1 can tomato pulp or 400 grams

• 1 cup cashew milk (blend ½ cup soaked raw cashews, one cup water and half teaspoon salt)

• 1 tablespoon garam masala

• 1 ½ teaspoons turmeric powder

• 1 teaspoon paprika powder

• 1 ½ teaspoon coriander powder

• 1 teaspoon salt

• ½ teaspoon chili (optional)

• 1 cup frozen peas

Method

Mix all dry spices together to create the masala mix. Using half of your spice mix, top the cubed tofu and cauliflower florets and one tablespoon of olive oil. Mix well and bake in oven at 180 degrees for approximately 20 minutes

In a saucepan, heat one tablespoon olive oil and sauté diced onion for two minutes or until translucent. Then add garlic and ginger and sauté another couple of minutes.

Turn the heat down, add the spices crushed garlic, grated ginger, fresh chili (optional), garam masala, turmeric, cumin, coriander powder, and paprika powder and fry off about a minute or until fragrant.

Add 1 can of tomato and simmer for 10 minutes. Using a stick blend, blend until all smooth.

Make the cashew milk and let simmer for another 5 minutes. To make the cashew cream blend together the raw cashews, water and salt until smooth and creamy. Keep going until you remove all cashew lumps. To get a smooth cashew milk soak the cashew nuts for two hours or boil for about 15 minutes.

The final step is to add the roasted cauliflower, frozen peas and tofu and simmer another 5 minutes.

If the mixture appears to thick add a small amount of hot water to create desired consistency.

Serve with steamed Basmati rice or roti bread

Equipment you Need

Baking tray

Large saucepan

Bowl

Blender or Food processor

Wooden spoon

Let’s talk about the wholesome benefits of this dish.

The humble cauliflower, a versatile veggie packed with vitamins, minerals, and fiber. It’s loaded with vitamin C, vitamin K, and folate. Plus, it has antioxidants to keep your cells  healthy.  We also have tofu as our plant-based protein which brings iron, calcium, and magnesium to the table. It’s a heart-healthy choice that also burns bad cholesterol. Another main ingredient is cashew nuts: These nuts are good for your heart too. They are a healthy fat and provide a dose of copper, which keeps your blood vessels in shape.

By choosing this Cauliflower and Tofu Tikka Masala, you’re treating your taste buds while giving your body a host of nutrients. It’s a delightful step toward embracing a plant-based lifestyle, and I hope you enjoy every bite.

Let’s start by making a masala mix. Mix all the dry spices together. Take half of the spice mix and sprinkle it over your tofu cubes and cauliflower, then drizzle the olive oil. Give it a good mix and bake in the oven.

Then in a saucepan, heat up another tablespoon of olive oil and toss in your chopped onion. Sautee for a bit then toss in the garlic and ginger and cook for a couple more minutes. Turn the heat, add your spices, and let them toast until they fill the kitchen with their aroma. Pour in your canned tomato and let it simmer for 20 minutes. Using a stick blender, give it a good whizz until it’s silky smooth.

Now it’s time to create the cashew cream magic. Make your cashew milk by blending those soaked raw cashews with water and a pinch of salt. Keep blending until it’s as smooth as a milkshake.  Then add it to you tomato sauce.  The last part.  Add the roasted cauliflower, frozen peas, and tofu to the tomato mix. Let it all simmer together for about 5 minutes until all the flavours are combined

Serve up this yummy dish with some steamed Basmati rice or warm roti bread.

Frequently Asked Questions

Can I make this dish spicier?

Absolutely! Feel free to adjust the level of chili to suit your spice tolerance. You can also add some fresh birdseye chilies if you’re looking for an extra kick.

What can I use if I don’t have cashew milk?

No worries if you don’t have cashew milk. You can use any unsweetened plant-based milk like almond, soy, or oat as a substitute. It will still give your dish a creamy texture.

How can I make this dish gluten-free?

This dish is already gluten free – bonus!  However always check your spices and can tomato are gluten-free without any additives.

Can I prepare this dish in advance?

Absolutely! This Tikka Masala actually tastes better the next day as the flavours have time to combine and do their thing. Just store it in an airtight container in the refrigerator and reheat when you’re ready to enjoy.

What should I serve with Cauliflower and Tofu Tikka Masala?

This dish pairs wonderfully with steamed Basmati rice or warm roti bread. You can also add a side of cucumber raita or a simple green salad for a complete meal.

Can I freeze this dish?

Absolutely! Put it in an airtight container. Glass container works best.

[educationalinstitutesindia]

Punjabi Dhabha Style Kadai Paneer Step by Step Recipe

Kadai Paneer is a spicy, semi dry restaurant style curry that goes well with roti, naan, paratha or khatti rolls. Make it at home with my step by step recipe and impress your guests! To get the authentic restaurant-style smoky flavour, do not skip smoking the onions and bell peppers. This method is easy and quick as mentioned below. 1. Marinate the Paneer Wash 8 oz (250 g) paneer and cut it into 1-inch cubes. Peel and dice 1 large onion. Finely chop 2-3 green chilies. Dry roast coriander seeds and kashmiri red chilli until nice aroma releases, for around 1 minute on medium flame. Add these to a blender or food processor and grind to make a fine powder. This is your kadai masala. Toss the marinaded paneer and veggies in a large bowl and mix well to coat all pieces evenly. Cover and keep it in the refrigerator to marinate for 30 minutes. 2. Saute the Onions and Bell Peppers For a semi dry kadai paneer add 3 to 4 tbsps of fresh cream towards the end. This will make the dish richer. In a kadai heat 2 tbsp oil and add 1 bay leaf, 2 pods cardamom, 1 inch cinnamon and 2 cloves. Saute until the spices become aromatic. Now add chopped onions and green chillies slit. Saute until the onion turns golden brown. Add the prepared kadai masala and salt. Saute on a low flame for a few minutes. Then add tomatoes and saute till they are soft. Lastly, add turmeric, chilli powder and garam masala. 3. Add the Tomatoes A blend of aromatic spices including panchpuran, coriander, cumin, red chili, turmeric, fenugreek and garam masala lend a distinct flavour to this dish. If using store-bought paneer, make sure to soak it in water until soft before adding it to the gravy. Heat oil in a kadai (or a pan) and saute the onions until they are light pink or translucent. Add the ginger and garlic paste and cook until the raw smell goes away. Now, add the tomatoes and salt. Mix well and cover the kadai and cook for 3-4 minutes. Garnish with fresh cilantro leaves and serve with naan or paratha. 4. Add the Paneer Paneer is a firm, non-melting cheese. It’s best to use homemade paneer, but if you’re short on time, you can also buy frozen paneer cubes. Add the paneer and saute on a medium flame until it becomes tender (should take less than 2 minutes). Adding the paneer at this stage helps to retain its texture. Toss it well with the vegetables. Add crushed kasuri methi and ginger julienne (1 inch piece) towards the end and turn off the heat. This infuses the dish with a fresh, zesty flavour. Serve kadai paneer with naan, roti or pudina paratha to enjoy it in all its glory. 5. Add the Kadai Masala Kadai Paneer is a semi-dry Indian dish made with Indian cottage cheese (paneer) and mixed peppers in an onion tomato gravy that has a freshly ground spice mixture known as Kadai Masala. It is one of the easiest restaurant style paneer recipes to make at home. Tip – Use fresh paneer to get the best flavor and texture for this recipe. If you don’t have any at home, then frozen paneer works just fine too (refresh it in hot water before using). Dry roast all the spices in a skillet for 3-4 minutes on medium heat until lightly browned and fragrant. Let them cool down and then grind to a powder. 6. Add the Fresh Cream Kadai Paneer is a semi-dry curry that's mildly spicy and uses a special kadai masala powder. The whole spices are dry roasted and ground to make this unique masala which gives this dish its distinct flavor. Adding fresh cream makes it creamy and adds to the overall taste of this recipe. You can also use butter or ghee instead of the cream if you prefer. Toss in the fried paneer cubes, garam masala and crushed kasuri methi (fenugreek leaves). Mix well and switch off the heat. Serve this kadai paneer with phulkas or parathas. Enjoy! If you want a smoky flavor to this recipe then smoke the onions and bell peppers on high flame before using them. 7. Add the Ginger Juliennes To finish the dish add some chopped coriander leaves and ginger juliennes. This gives it a nice freshness and the flavours are rounded out well by this addition. Then serve the kadai paneer gravy with some roti or naan and enjoy the taste of dhaba style restaurant quality kadai paneer at home. This kadai paneer recipe uses freshly ground kadai masala but you can also buy the spice powder at stores if you don't have it on hand or want to save time. However, dry roasting the spices at home and grinding them yourself gives it a much richer flavour. 8. Add the Coriander Leaves Paneer Kadai is a spicy curry that uses a lot of spices to give it its authentic and robust flavor. It also includes a little bit of ghee, which adds to the richness of the dish. For best results, use homemade paneer. However, store-bought paneer works just fine in this recipe as well. It just may need to be soaked in hot water for a few minutes before using. To prepare the kadai masala, dry roast coriander seeds and red chilies in a frying pan. Once roasted, grind them into a coarse powder. This will give the kadai masala its distinctive, restaurant-style flavor. 9. Add the Garnish If you want to enjoy kadai paneer in a restaurant style, try giving it a slight smoky flavor by adding some charcoal dhungar. It adds a wonderful aroma and enhances the taste of the dish. Dry roast the spices mentioned under ‘Kadai Masala’ over low heat until aromatic and lightly brown. Let them cool down and grind to a coarse powder in a spice grinder. Do not skip this step as it adds the key flavor to this recipe! Use homemade paneer if possible, but store-bought works fine too. If using frozen, defrost it well before adding to the curry. Read the full article

[jeriflory]

Paneer Chingari

Essentially a new and simple method to plan paneer sabzi with white paneer sauce and solid chunks of paneer. At the end of the day, the sauce base is prepared with crumbled paneer and milk and not the traditional onion and tomato based curry base. This can be a perfect north Indian paneer curry for everyday lunch or dinner with a choice of roti, naan or paratha and for some occasions.

Paneer based curries have always been one of the famous North Indian curry bases for any event. Nevertheless, the views it has to offer can be monotonous as it has the same surface and more importantly the same base. yet, one can try different things with paneer chingari recipe in curry base with a rich smooth sauce base, as this is the variety that is known for its velvety and rich sauce base.

i usually receive a large number of email requests to prepare a remarkable and creative curry recipe. a major part of my paneer recipes are prepared with tomato or onion base or curd base. In fact, there are not many options for more than two options, which can still be used. so essentially, in this recipe, i have used paneer and milk to make a thick gond and finally use it for the curry base. in addition, i have also added flavors and chillies to make it a velvety and tangy combination. further, when the base is ready, paneer shapes are poured over it, which is again sprinkled with the required spice powders. when these two are combined together, it turns into a perfect curry and can be presented with bread recipe. Do try this type of curry and do let me know if you like it or not.

paneer chingari recipe First and foremost, due to the use of cheese and milk as the sauce base, the zest level can be mild. Assuming you like it spicy, you can add more green chillies to the curry base. in addition, you can also add more stew powder to the solid shape of the paneer. In addition, if you need a yellow or red curry base, you can add a dash of turmeric or bean stew powder to the curry base. You can also add some spinach pieces to make a green curry base. lastly, along with paneer 3d shapes, you can also add mushroom or tofu to make it flexible and tempting.

Ingredients for Paneer Chingari Recipe:-

For gravy-

100 g paneer

¾ cup milk

2 tbsp oil

1 tsp cumin

1 tbsp kasoori methi

1 inch ginger finely chopped

1 chili chopped

½ onion finely chopped

2 tbsp chopped green onions

2 tbsp chopped coriander leaves

¼ tsp cumin powder

½ tsp garam masala

½ tsp black pepper powder

¾ tsp salt

For Spicy Paneer-

2 tsp oil

1 tsp butter

1 tsp kasoori methi

2 tbsp sesame

½ onion petals

½ capsicum chopped

100 grams cottage cheese cut into cubes

¼ tsp turmeric

1 tsp chili powder

¼ tsp salt

2 tbsp chopped coriander leaves

½ lemon

Method to make Paneer Chingari Recipe:-

Make paneer gravy-

1. To begin making the Paneer Chingari Recipe, we have to prepare the gravy first.

2. For this, we have to take a mixer jar and add 100 grams of paneer and 3/4 cup of milk in the jar.

3. Now make a smooth paste of both and keep it aside.

4. Now we have to take a pan. Pour oil in a pan and heat the oil well.

5. Now add cumin and kasoori methi to the hot oil. And roast the cumin till it crackles.

6. Now add ginger, chilli and onion to it and fry till the onion becomes soft.

7. Now add green onion and green coriander in it and fry it well.

8. Now reduce the flame and add cumin powder, garam masala, black pepper powder and salt.

9. Now all the spices have to be roasted on low flame till they become fragrant.

10. Now we have to add the prepared milk and paneer mixture in the pan and mix it well.

11. Now the gravy has to be cooked well till it thickens and the oil separates.

12. Now your white paneer gravy is ready, now keep it aside.

Make Spicy Paneer-

13. Now to prepare spicy paneer to put in gravy. For this we have to take a pan.

14. Put oil in the pan and heat it. When the oil becomes hot, the butter has to be added.

15. Now add Kasuri fenugreek and sesame seeds in it and fry till the aroma comes.

16. Now add onion, capsicum and paneer to it and fry for 1-2 minutes.

17. Now add turmeric, chili powder and salt to it and fry in paneer.

18. Now when you see that the spices are roasted well, then turn off the gas.

19. Now add green coriander and lemon juice to the spicy paneer and stir.

20. Now put the prepared spicy paneer in white gravy and serve with roti.

For more information visit the link: https://cookingkhajana.in/paneer-chingari-recipe/

[100dayproductivity]

Day 25/100.

Kitchen purge continued...

My pill container and pill cutter. I actually only have one daily prescription pill, but I found that I would sometimes forget whether I had taken it or not! So the pill container eliminates doubt. But I also use it for vitamins that I want to remember to take.

Nori (dried seaweed). For making sushi rolls. My daughter loves them but I haven't made them in a long time. I should make them for her again soon.

Salt. Use this almost daily for cooking. Would be nice to have a nicer container for it one day.

Container of spices in bags. I should look through it.

Here's all what's in the container:

Bay leaves

Black pepper

Marjoram

"Italian seasoning" (marjoram, thyme, rosemary, savory, sage, oregano, sweet basil)

Chili powder

Curry powder

A packet of salt.

I put the marjoram into the bag of Italian seasoning. I refilled jars of curry and chili that I have sitting on the stove. I put what little was left in an almost empty jar of cayenne pepper into the chili powder, then filled the empty cayenne pepper jar with black pepper and re-labelled it. I emptied the packet of salt into the salt container. Here's what's left!

Yay, purge! Now I have room in that container for other bags of spices I'm sure I'll find.

Oh no. This looks intimidating.

Breathe-in, breathe-out. Just take it one item at a time.

Mrs Dash "original blend" (onion, spices [black pepper, parsley, celery seed, basil, bay, marjoram, oregano, savoury, thyme, cayenne pepper, coriander, cumin, mustard, rosemary], garlic, carrot, orange peel, tomato, lemon juice powder, citric acid, oil of lemon).

Montreal Steak Spice (salt, spices, dehydrated onion and garlic, hydrogenated vegetable oil, red pepper). Now, it doesn't specify what spices, but Montreal steak spice will generally contain: garlic, coriander/cumin, dill seed, red pepper flakes/cayenne pepper, black pepper, salt, and maybe also paprika and onion powder. So we can assume there's something like those spices in here. I can definitely smell the black pepper and cumin.

Tikka masala spice mix. Again, it doesn't specify what spices, but tikka masala could contain: coriander seed, cumin seed, black pepper, red chili, cardamom, cinnamon, cloves, turmeric and/or nutmeg.

Whole red chili peppers (dried).

Himalayan pink salt

A packet of something Japanese I received as part of a gift. I know that the writing says "kobucha" but I have no idea what that is!

Oh! It's plum-kelp tea powder! Just add water, stir and enjoy!🍵

Oh, no. What are all the little bags??

Right. So we have:

More of the vitamins my kid doesn't like 😕

Onion powder

Sesame seeds

Some packets of salt & black pepper

Some chocolate crumbs

Some more chocolate crumbs

An opened packet of French onion soup mix

Ok, I'm just gonna take those damn vitamins myself 🙄 I've put them with my other supplements. I emptied the packets of salt & pepper into the steak spice mix. The chocolate crumbs and opened soup mix are in the garbage. The onion powder and sesame seeds fit into the container of bagged spices that I just finished purging. Progress!

Next layer of strata:

Chestnuts. Enjoy by March 12, 2020 😕

More curry powder

Thyme leaves

More thyme leaves

Garlic, onion and red pepper mix

Chocolate I was hiding from my kids! 😄

Chestnuts are in the garbage. I filled the jar of curry powder on the stove-top right to the top. Still some left in the bag. One bag of thyme leaves I added to the "Italian spice"/Mrs Dash "original blend" mix. The garlic, onion and red pepper mix has unspecified spices in them, but it smelled like Mrs Dash, so I added it to that mix as well. Consolidate all these dribs and drabs of spices. It smells like what you might put on chicken or fish. So I'm going to call it my "fish and poultry seasoning".

The chocolate I will put where I can find it so it doesn't get lost again!

The final layer:

Garam masala

Cardamom

Celery salt (I' be been looking for this!!! I knew I bought some!)

An empty jar for cream of tartar

Blue sugar? 🤔

Some ziplock bags and a party-favour bag

Blue sugar is in the garbage and the container is in the dishwasher. Party-favour bag is in the recycling bin. I realized that the plastic bags are for mixing together spices and/or breadcrumbs!

Wow, so much space in the basket now!

See? Sometimes when something looks like an overwhelming mess, you just need to break it down into smaller, less overwhelming parts. Approach it one thing at a time.

[mitchamsocialuser]

Spiced Roast Pumpkin Salad

Pumpkins are a versatile ingredient that can be used in a variety of dishes. They’re low in fat, sodium and cholesterol, and contain a range of vitamins and minerals.

They’re also a great source of fibre, potassium and iron. They’re a healthy addition to any autumn dinner or lunch.

Sweet

Pumpkin is one of my favourite vegetables — it’s sweet, soft and creamy, with a rich flavour that compliments warm winter spices like cinnamon, nutmeg, cloves, ginger and chilli. Roasting the pumpkin slices intensifies these flavours, giving them a soft and buttery consistency that’s not possible to achieve on the stovetop alone.

Adding a little brown sugar to the seasoned pumpkin slices adds extra sweetness too. This makes a healthy snack for everyone (including kids!) and is perfect for those of us with fructose intolerances.

This recipe is an easy and hands off side dish that is ready in as little as 45 minutes, so perfect for busy Thanksgiving and Christmas holiday entertaining! Top with a creamy tahini miso dressing for a delicious and nutritious meal!

This roasted spiced pumpkin salad has a nice soft and tender texture, with layers of roasted pumpkin wedges, roasted red onions and coriander. Toasted pine nuts, pepitas and sunflower seeds add crunch too.

savoury

While pumpkin is best known as a dessert ingredient, it can be used to add depth to many savoury dishes. It works well in soups and stews, baked cheesy pasta, and even basic roast side dishes.

It’s a versatile base for curry blends, and a powerful ingredient that balances more complex spice combinations. It’s a good partner to cinnamon, nutmeg and ginger.

This savory recipe features a mix of spices that are all excellent with pumpkin. These include garam masala, coriander, cumin and smoked paprika.

These flavors pair with a bit of sweet, caramelized onion in this savory version of roasted pumpkin that’s a great option for a Thanksgiving side dish or as an addition to a fall salad.

To make these roasted pumpkin seeds, first scoop out the seeds from a sugar pumpkin or a larger carving pumpkin and discard as much stringy pulp as possible before soaking them in cool water for two hours. This helps to clean the seeds and increase their digestibility.

spicy

There’s a nutty, sweet depth to the roasted pumpkin flesh in this dish. It’s complemented by the spices, which are just right for a fall dinner.

A great way to use up your leftover pumpkin, this recipe is easy to make and delicious. You can serve it as a side dish with yoghurt dip or use it in your favourite vegetarian meals.

The flavours of a baked pumpkin are enhanced by the addition of paprika, chili and mace. These ingredients also help to boost the nutritional value of this dish.

You can vary the amount of paprika and chili depending on your taste. I prefer to add the full amount as it adds a little extra kick, but feel free to reduce it if you’re not a big fan of hot food.

You can enjoy these roasted pumpkin seeds any time you like, but they’re especially good at this time of year. They’re also a great treat for your little one who loves to eat.

nutty

The nutty flavor of roasted pumpkin is the star here. The spices and toasted seeds add a lot of depth to this salad that is more than just pumpkin and feta.

Toss the pumpkin chunks in oil, smoked paprika and seasoning before roasting. Then, sprinkle with pine nuts and pepitas for added texture.

When the roasted pumpkin is cooled, layer it with the yoghurt dressing and garnish with a few toasted nuts, seeds, coriander, and more. This is the perfect autumnal side dish that will be sure to impress guests at your next Thanksgiving dinner or other special occasion.

If you don’t have pumpkin seeds, you can use sunflower or pepitas instead. Just make sure to add a pinch of salt before roasting them to develop the flavors.

[eatsandends]

Stuff You May Wish to Know About Curry

Indian gourmet Sukhi Singh says:

"In its simplest form, curry is an Indian gravy or sauce that is used in tandem with meat, tofu, or vegetables. It’s served rice, most popularly Basmati rice, and contains many different kinds of spices. Depending on what your recipe calls for, you could have a mild curry or a curry that’s super spicy. 

There are many different ways to make curry and each region will have its specialty. My family’s Chicken Tikka Masala could vary from your family’s recipe, and that’s okay! Curry is what you make it." 

History of curry according to Wikipedia:

Evidence dating back to 2600 BCE from Mohenjo-daro archaeological site in Sindh, Pakistan suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. Black pepper, or peppercorn, is native to the Indian subcontinent and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.

The three basic ingredients of the spicy stew were ginger, garlic and turmeric. Using a method called "starch grain analysis," archaeologists at the University of Washington at Vancouver were able to identify the residue of these ancient spices in both skeletons and pottery shards from excavations in India. Examining the human teeth and the residue from the cooking pots, signs of turmeric and ginger were evident.

The establishment of the Mughal Empire, in the early 15th century, also influenced some curries, especially in the north. Another influence was the establishment of the Portuguese trading center in Goa in 1510, resulting in the introduction of chili pepper, tomatoes, and potatoes to India from the Americas, as a byproduct of the Columbian Exchange.

The British lumped all sauce-based dishes under the generic name 'curry.' It was introduced to English cuisine from Anglo-Indian cooking in the 17th century, as spicy sauces were added to plain boiled and cooked meats. Curry was first served in coffee houses in Britain from 1809, and has been increasingly popular in Great Britain, with major jumps in the 1940's and the 1970's. During the 19th century, curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. Since the mid-20th century, curries of many national styles have become popular far from their origins, and increasingly become part of international fusion cuisine.

Curry by Indian region, by Table Agent

Northern Indian Cuisine:

Perhaps the most prevalent culinary style found outside of India, Northern Indian cuisine reflects a strong Mughal influence. It is characterized by a high use of dairy: milk, paneer (an Indian mild cheese), ghee (clarified butter), and yogurt are all used regularly in Northern dishes. Samosas, fried pastries stuffed with potatoes and occasionally meat, are a distinctive Northern snack. Clay ovens known as tandoors are popular in the North, giving dishes like Tandoori Chicken and Naan bread their distinctive charcoal flavor. A significant number of Northern dishes make regular appearances on Indian menus. Dal or Paneer Makhani are popular vegetarian dishes, consisting of dal or paneer cooked in a creamy sauce of tomatoes, onions, mango powder, and garam masala. Saag Paneer and Palak Paneer are two similar dishes made with spinach, cream, and paneer, differing slightly in consistency and spices. Korma, another menu staple from Northern India, is a creamy curry of coconut milk or yogurt, cumin, coriander, and small amounts of cashews or almonds. It can be served with different meats, usually chicken or lamb, but sometimes beef, as well as with paneer for a vegetarian dish.

Western Indian Cuisine:

Western Indian cuisine is distinguished by the geographic and historical particulars of its three main regions: Maharashtra, Gujarat, and Goa. Maharashtra’s coastal location is responsible for its fish and coconut milk-dominant cuisine. Gujarati cuisine is mostly vegetarian and has an underlying sweetness to many of its dishes due to Chinese influence. Since the dry climate of this region produces smaller vegetables, this region is well known for its chutneys, which are popular Indian condiments that use cooked, fresh, or pickled vegetables and fruits with sweet, sour, or spicy flavors. Goa acted as a major trade port and colony for Portugal, resulting in a distinctive and unique blend of Indian and Portuguese culinary elements. Goan cuisine uses pork and beef with greater frequency than other regional cuisines in India. Vinegar is also a characteristic ingredient of Goan cuisine, another result of Portuguese influence. The prevalence of coconut milk, coconut paste, and fish in Goan cuisine results from its coastal location. Vindaloo is a traditional Goan dish that is an Indian restaurant mainstay, its name deriving from Vinho de Alho, a Portuguese marinade consisting primarily of garlic, wine, vinegar, and chilies.

Eastern Indian Cuisine:

Eastern Indian cuisine is primarily known for its desserts. These desserts are not only favored by other regions in India, but are frequently found at Indian restaurants, their light sweetness making an excellent finale to a meal. Rasgulla is a popular sweet treat consisting of semolina and chenna, or cheese curd, balls that are boiled in a light sugar syrup. Eastern dishes favor mustard seeds, poppy seeds, and mustard oil, giving dishes a light pungency. Rice and fish also feature prominently in Eastern cuisine. Overall, Eastern dishes are more lightly spiced than those from other regions.

Southern Indian Cuisine:

Southern Indian cuisine is not typically found on many Indian restaurant menus and differs greatly from other regions. Its “curries” contrast differently in their textures and can typically be categorized according to the drier consistency, or those favoring a more soupy or stew-like presentation. Poriyals, dry curries consisting of a variety of vegetables and spices, accompany rice dishes. Sambars, rasams, and kootus, three common stew-like dishes, each differ in their primary ingredients and degrees of liquidity. Sambars are essentially tamarind flavored pea and vegetable stews that are more watery than curries from other regions, but are thicker than rasams. Rasams are more similar to soups in their consistency, and are composed primarily of tomato, tamarind, and a myriad of spices. Kootus are more similar to curries found in other regions, but, rather than being creamy like the dairy-based curries of the North, kootus get their consistency from boiled lentils.

Aside from curry-style dishes, Southern Indian cuisine is known for its tasty fried or griddle-cooked snacks. Dosas consist of a large crepe-like rice pancake that is usually filled with vegetables, chutneys, or masala curries. Uthapams are similar to dosas, but are thicker with the “filling” sprinkled on top like a pizza. Idlis and vadas are fried delicacies similar to savory doughnuts that are served as accompaniments to sambars and rasams. Apart from restaurants that specifically serve Southern Indian cuisine, the only South Indian food that is frequently found in Indian restaurants are pappadams, a fried crispy rice cracker usually spiced with black peppercorns.