#potato pea dry curry

[corduroysockz]

My curry smells good i wish mutuals could smell my curry

[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

[historia-vitae-magistras]

Canukr 12 for the dialogue prompts

I have no idea what's going on in this fic anymore but it's written so voila. The usual siblings suffering in a trench having a conversation about love, life and what have you with background ukrcan.

Spring, 1916

Jack might have been dead, as stiff as a corpse well into rigour mortis in this cold. His toes wouldn't flex in his boots, and when he peeled back his mitts, the skin on his fingers was cracked straight through. They should have bled, but his hands were too cold. He shoved them under his armpits and shuddered into the tent's wall. If he got any closer to the anemic fire, he'd set himself alight, but there was no point in living in this kind of cold. He wished he could close his eyes and see his home's cracked, desperately thirsty surface rather than that of his own hands—dry, warm sun and blue instead of the endless grey. Or that Zee would get off duty and nick some whiskey. Either would do.

“Hey,” came Matt's low whisper, gentle but as freezing as a polar wind. “You still awake?”

“No,” Jack muttered but shifted and opened his eyes: Matt was tall and sharp and the pale green of a blade of frosted grass. He was still damp from the showers.

“Jesus, Mattie. You sick?” Jack asked him.

Matt shot him an odd look and touched his greenish cheek. “Oh, right. No. Not sick. Just woke up on the corpse pile again,”

“Fuck mate,”

“Ah, all fine. Just was looking for something, it was stupid.” He knelt to sit next to Jack on the sandbag bed, and for the first time, Jack noticed he was out of regulation even more than usual, a blue sweater over their grey army-issued undershirts poking out from under his unbuttoned coat.

“You going to sleep?"

"Nah, can't get any proper sleep when I've got snow balls.”

Matt grinned, a flash of snow blindness. “Bet I can help with that,”

He produced an earthen crock, its contents held by butcher paper held shut with twine, tore it open with his teeth and thrust it into Jack's hands, displaying it with a proud grin.

He blinked.

“It's warm,” He said dumbly. He could feel it with his own two hands, warm and still steaming. Oh, there might be a God.

“It was hot,” Matt said sorrowfully, but Jack paid him little mind. He smelled things he had half-forgotten. Onion, garlic, celery, carrots, peas, potatoes, pepper. Curry. Fucking miracle of miracles—

"Is this... curry?"

Matt grinned again. "Curried lentils, yeah."

“Soup?” He gaped. “Like actual soup? Not from a tin?”

Matt smiled. “Fresh from the cookfires of the Indian division. Aditya says you're welcome."

He dug his mess kit from deep in the pockets of his great coat and scooped some into his mouth. But it tasted as good as it smelled. Vegetal and garlicky. No meat but— Oh! Lentils. Right, some of the Indian divisions were vegetarians.

“God, that's so good,”

Matt snorted. "Is it? Good!"

"Didn't you get any?"

"I didn't have scurvy last month," Matt said. "Speak of, how's the teeth?"

"In my head," Jack said. They ached. But they were firmly in his gums, at least. "Get over here and help me eat this, you sad bastard. I'm cold just looking at you."

"I'm okay." Matt said.

"Oh, get off the cross, we need the wood." Jack rolled his eyes. "No ones going go lose the war because you only martyred yourself once today. Get over here."

Sheepishly, Matt sat, and Jack dumped some soup out for himself. He gave Matt his half in the warm redware.

"Thanks," He said. He looked oddly worn out, even for him, and Jack kicked another log onto the anemic fire.

"What got you this time?"

"Concussive blast, I think." He grimaced, one hand floating over his shoulder before he realized what he was doing and put his hand back to hold his soup.

"Do you want to go bunk with the old man? He's got a few rooms in some ponce's chateau. Warmer than out here."

Matt shook his head. "They'll be fucking."

"Who's... oh your... yeah." Jack grimaced sympathetically. "Can't blame you there. Fucken awkward just being in the same room at those two much less when they're your... whatever Bonnefoy is."

Matt hummed a particularly miserable agreement, and Jack elbowed him. "Hey, you carked it. Means you'll get another care package from Alfred, right?"

Matt snorted. "You keep more track of when those arrive than I do."

"Well yeah, where else am I going to get the good shit?"

Matt shouldered him, jostling their seat. "You just want chocolate."

"Always." He grinned and was awarded the slightest smile from Matt for his efforts and thought he might press his luck. "What are my chances of you translating some Baudelaire for me?"

Matt stirred his soup and gave a flat, dead stare. Jack laughed, uncomfortable.

"Take that as a no."

"Not a no. Just... Not today."

He gave Matt a wry grin. He’d pushed his luck, and he knew it. He gave Matt a gentle elbow and took up some more soup. He was grateful. Extra calories were a small thing in the grand scheme. However, Matt, the blessed bloodhound he sometimes was, could sniff out and scavenge spare calories at a thousand paces. The smell of soup and broth was so… normal compared to damp wool, a soggy tent, and French soil. Wet, horrible, cold French soil. He kicked at the duckboards and the hard-packed earth beneath his feet.

“Thanks for this, by the way.” He said.

Matt glanced up. “Of course. You looked like you needed a hot meal and rack time as badly as I do.”

“… About that rack time.” He grimaced, remembering the envelope in his pocket with all the odd markings Zee had told him to pass on when he saw Matt. “It’s encrypted, so it's probably urgent.”

“No.” Matt lifted one finger. “Not until I’ve eaten. This is going in me, I’m going to pretend I didn’t just crawl my way out of a corpse pile for a bit and then Dad can ruin my day.”

Jack snorted. “Look at you, not coming like a labrador just because Dad called.”

“Ah, piss off you.” Matt gave him a gentle whack. He was the best of their father, sometimes. They ate in companionable silence for a long while, silent except for the fire. Matt finished and tossed himself on the berth Zee commandeered when she was so sick of the posh limey nurses she worked with that even the comfortable billets they had weren’t worth the fucken poms and gestured for it.

“All right, I’m human, give it up.”

“Ah, bloody hell, where’d I stick it.” He went patting himself down.

“Half of me doesn’t want you to find it.” Matt shook his head. “Try your cartridge pocket. You’re always sticking things in there and forgetting.”

“Am not,” Jack said, putting his hand there anyways. Fuck, Matt was right. “All right, never mind. Am so.”

Matt shook his head, hand out. “Give it up,”

“Arsehole,”

“Sieve for brains.” He got a shoulder squeeze as he handed over the dirty envelope. Matt barely had it in his hand before going white. This was somewhat disturbing, considering he was practically green even in the firelight, and his knees collapsed beneath him as he sprawled onto the bed again.

“Matt? What... is it that bad? Why did they have to send it in code like that?" It was covered in circles, stabbed through, or otherwise backward-written.

“It’s not code…” He fumbled for his pocket knife and opened it carefully. “That’s cyrillic.”

“Cyrillic? What, like the Russian stuff?”

“Ukrainian!” Matt blurt out. He’d lit up from the inside out, colour coming into his face for the first time in weeks. He kissed the envelope.“It’s from Katia.”

“What, that scary blonde lady with the braid things?” He gestured to his head, and Matt sighed, lovelorn. Actually lovelorn. Christ was a kookaburra. The Russians occasionally tossed boats on his front doorstep whenever Ivan felt he didn’t get enough attention from Dad. He had occasionally glanced at her on other occasions, dressed well and fierce looking even when she laughed.

“Most beautiful, terrifying woman on planet earth.” He sounded instantly drunk—bloody hell. Jack had never known him to sound like that. He watched Matt clutch it to his chest like a father when he was being a mad and sentimental old bird and sigh.

“Mate.” Jack watched with amused befuddlement and more than a bit of concern. Creatures have behaviour patterns. The koalas had diets of almost nothing but eucalyptus, were riddled with chlamydia and clung to their mothers' past reason. Matt, too, mostly put away narcotics, was riddled with venereal disease and hadn’t disobeyed their father in a solid decade. Wombats mated in spring between September and December, shat in cubes and lived in their mother’s pouch. Matt mated every leave, probably had the only solid shits in the entire British army and did what their father said. It was the way of the world. He scavenged food, slept poorly, and murdered many. And now he was grinning as his eyes passed over the letter. As much as he tried, Jack couldn't help but worry.

“Mate,” He said again, dropping onto his berth and leaning over, squinting to catch a glimpse as if he’d understand even if he could see the letters. Matt looked like someone had cracked him over the head with a trench shovel again. “What does it say?”

He grinned, holding it to his chest. “It’s from Katia.”

“Yeah, you mentioned that.” He said, brows raised, bemused. Still concerned. “But what does it actually say?”

“Haven’t read it yet.” He said. “I’m just… she wrote me…”

“Why would she write you? Isn’t the eastern front in collapse?”

“Yes,” He said. “The Russians are getting trampled over there and she still wrote.”

Jack gawped. The words were grim against his brother’s delighted expression. “Okay. So why is she writing to you?"

“Might’ve… sort’ve married her.” He mumbled.

“You did what?” Jack stared. “Yoi’ve always been a few roos short of a mob but– you did what?”

“It’s not official. Bread, salt, and sex, mostly. I just–” He took a breath, but that dopey look hadn't left. Jack watched as he kissed the envelope and suddenly felt like doing what he did when their father shagged the frog across some canvas. Fleeing the country.

“Does Dad know?” And if it was possible, Matt’s grin widened.

“Old man hates Ivan so he loves her.”

“You’re telling me that our father, who art an arsehole, hallowed be thy church of him, let you go and– how did you pull that off?”

“I’m older than you,” He said, looking smug, like that explained anything.

“What has– never mind. What does it say?”

“She has these eyes.” He said dreamily.

“Reckon she does,” Jack snorted. “Most people do.”

“Shush,” Matt said, but there was no fire. “They’re alive. They burn. It’s like when the sun comes out.”

“Do you have brain damage? Are you ill?” Jack reached over, putting his hand on Matt’s forehead.

Matt tossed his hand off. “Paws off.”

“I’m serious.” Jack said, seriously scanning him now. “What’s the matter with you?”

“Can’t I be happy without something being wrong?”

“Not this happy!”

“I’m fine. Just, hush a damn minute and let me read. If it isn’t sexy, I’ll translate some of it.”

“Oohohoho now you’re talking. Story time afterall.”

They sat there for a long while, in a strange happiness, the anemic fire higher. Both were relaxed, concern absent from Jack as Matt ripped through the letter. Jack busied himself with stupid little things, straightening their few belongings, pouring each a bit of what whiskey was left from Uncle Alasdair’s last trip back home. He nearly dropped the bottle when Matt yelped.

“What? What’s wrong?”

“Which one of you fuckers sent her a photo of me?” He broke into laughter. “With my hair short? Oh my god.”

“That’s a Kiwibird maneuver if I’ve ever heard one.”

“Shitheads, the lot of you.” He was still laughing, fist against the bottom of his ribs. “Jesus Christ.”

“Why, what’d she say?”

“Sit down, its story time.” Matt shook his head, incredulous and overjoyed.

“Dear…” His brother squinted, frowning. “I don’t actually know what that word means. It’s got something to do with spooky and tree and the ending is a diminunitive. Anyway.”

He started again, and Jack listened as he read out loud.

Dear 'word I can’t translate',

We have brought the harvest in. Most of the men are gone, and it was not as easy as it may have been. However, the wheat fields were yellow under the bluest skies this year. You might not recognize this village, even with your head as complete with me as it is with hundreds of thousands of mine now yours. We planted winter wheat, which the British passed on via the Red Cross. To my surprise, I found it was Canadian Soft Red winter wheat. It was a pleasant surprise, I think. You might also thank your sister for that as well.

Regardless, children and seedlings grow, and wheat and men are reaped. On and on it continues. However, with this wheat, a photo and letter were passed onto me. You can imagine my surprise to see you looking so… different. You changed your hair. I like it well enough; you may tell your sister she did a fine job. I do, however, expect it to be of its preferable length when I see you again. I also expect you to remember what I asked of you last we spoke. Remain yourself, Matthew. Also, I would ask you to inform your father that I expect you to be in one piece come the end of this war. He may recall in short order how it was in Miklagarðr.

May the winter be kind,

Katia

Jack raised a sarcastic brow. “She’s romantic.”

“Isn’t she?” Matt said, for once not hearing any of the ironies. “She’s so beautiful with words.”

“Must be prettier in Ukrainian, eh?” He said. Matt sighed and ran a hand through the short curls that made him look like Alfred.

“I wish I hadn’t let them cut it.”

“It’s not like you had a choice," Jack said. His was shorter than usual, and he’d never let it grow long. The thought, 'Even with hundreds of mine now yours,' came unbidden into his mind.

“Do you love her?” He blurted. “Is it love when its like that?”

"Yes," Matt said instantly. He constantly pondered and always considered things before he said them. But not this.

“Is it easier than humans?” Jack tried not to let the green-eyed Irishman he had let himself go arse over heart for flood into his mind. He had to clench his fists.

“Yes,” Matt said. “In a lot of ways. There’s always more time for us. Even if we die, we’ll live. But its no less nerve wracking. I haven’t had a letter from her since the war started. I’m sure Zee had to redirect some serious funding to deliver one and get this back. Remind me to get her something, would you?”

“Fork over that fancy yank soap next time you get a packet from Alfred, and I’m sure she’ll settle.” Jack said because he could easily say that while his thoughts tumbled through his mind. Tossing Will a Yorkshire pudding as he ducked a splatter of tea, laughing when they’d been camped under the pyramids. Blood. A heart-shaped disk he’d hacked out of a bit of scrap iron and slid into Will’s pocket. Screaming. Will’s hand in his as they cuddled too close in their funk hole. Aunt Brighid in black as he’d shovelled the soil over an ancient family plot in an ancient churchyard on a rainy spring morning with Australian autumn in his bones.

His fist clenched, nails puncturing his palm.

“Jack.” Matt was suddenly very close, gently squeezing Jack’s knee. “Hey. I’m sorry.”

His eyes sprang open. He hadn’t even realized he’d closed them.

“It’s fine.”

“Jack.”

“I said its fine!” He snapped. “I’m glad you can fuck our own–”

Matt squeezed his knee again, unflinching and looking like that letter had restored him to his whole self.

“We have a bit of leave soon. Why don’t we order and take a whole crop of snowdrops to Will’s grave? Dad doesn’t need to know." As soon as his anger was there, it was forgotten. The bastard was so fucking reasonable sometimes.

“Yeah.” Jack released his fist and sagged, flopping over onto his berth. “Yeah that sounds nice. Be nice to go up there when I don’t want to shoot Dad for once.”

“There you go.” Another tender pat on his knee as Matt pulled a blanket over him, but Jack shoved his face into the pillow.

“Mattie?”

“Yeah?”

“I’m glad she wrote to you. You deserve it.”

[artemisarticles]

Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

[mdrasidkhan]

Curry Goat Recipe

Curry goat is a beloved dish that finds its roots in Caribbean cuisine, particularly in Jamaican and Trinidadian cooking. This hearty, flavorful dish is known for its rich blend of spices and tender meat, making it a favorite at family gatherings and special occasions. In this guide, we'll explore a detailed curry goat recipe that you can easily prepare at home, along with tips for making the perfect curried goat. Whether you're new to making curry goat or looking to refine your technique, this recipe is sure to satisfy.

The Origins and Significance of Curry Goat

Curry goat is more than just a dish; it's a cultural experience. The recipe for curry goat is deeply embedded in the traditions of Caribbean communities, where it is often prepared for large celebrations like weddings, holidays, and festivals. The use of curry in Caribbean cuisine was introduced by Indian indentured laborers who came to the Caribbean in the 19th century. Over time, the curry goat recipe has evolved, incorporating local ingredients and flavors to create the dish we know and love today.

Essential Ingredients for a Perfect Curry Goat

To make a delicious curry goat recipe, you'll need a variety of spices and fresh ingredients. Here's a list of what you'll need:

2 lbs of goat meat, cut into cubes

2 tablespoons of curry powder (preferably Jamaican curry powder)

1 large onion, finely chopped

3 cloves of garlic, minced

1 tablespoon of ginger, minced

2-3 sprigs of fresh thyme

1 scotch bonnet pepper, chopped (adjust to taste)

1 teaspoon of pimento (allspice)

2 tablespoons of vegetable oil

2-3 cups of water or broth

Salt and pepper to taste

Juice of 1 lime (for cleaning the meat)

Optional: 2 potatoes, peeled and diced

Step-by-Step Guide to Making Curry Goat

1. Clean and Marinate the Goat Meat:

Start by cleaning the goat meat with lime juice and water. Rinse thoroughly and pat dry.

In a large bowl, season the meat with curry powder, chopped onion, garlic, ginger, thyme, scotch bonnet pepper, pimento, salt, and pepper. Mix well to ensure all the meat is coated with the seasoning.

Cover the bowl with plastic wrap and let the meat marinate for at least 2 hours, or preferably overnight in the refrigerator. This step is crucial for infusing the meat with the rich flavors of the spices.

2. Brown the Meat:

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the marinated goat meat to the pot and brown it on all sides. This process should take about 10-15 minutes. Browning the meat helps to develop a deeper flavor and seals in the juices.

3. Cook the Curry Goat:

Once the meat is browned, add enough water or broth to the pot to cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.

Simmer the curry goat for about 2-3 hours, stirring occasionally and adding more water or broth as needed to prevent it from drying out. The goal is to cook the meat until it is tender and the sauce has thickened to your desired consistency.

If using potatoes, add them to the pot during the last 30 minutes of cooking. They will absorb the flavors and help to thicken the sauce.

4. Serve and Enjoy:

Once the curry goat is cooked to perfection, remove it from the heat and let it rest for a few minutes before serving.

Curry goat is traditionally served with steamed white rice or rice and peas, but it also pairs well with roti or naan bread. Garnish with fresh thyme or chopped parsley for an extra touch of color.

Tips for Making the Best Curry Goat

Making curry goat is an art, and with these tips, you can master the recipe:

1. Choose the Right Cut of Meat:

The best curry goat recipe starts with quality goat meat. Look for bone-in cuts, as they add more flavor to the dish. The bones help to thicken the sauce and provide a richer taste.

2. Marination is Key:

Don't rush the marination process. Allowing the meat to marinate for several hours or overnight will enhance the flavor and tenderness of the goat.

3. Control the Heat:

The scotch bonnet pepper is a staple in Caribbean cooking, but it can be quite spicy. Adjust the amount of pepper according to your heat tolerance. Remember, you can always add more, but you can't take it out once it's in!

4. Slow and Steady Wins the Race:

Curry goat is a dish that benefits from slow cooking. Allow the meat to simmer on low heat for several hours to achieve that melt-in-your-mouth texture.

Variations and Serving Suggestions

While the traditional curry goat recipe is a classic, there are several variations you can try:

1. Coconut Curry Goat:

For a creamier and slightly sweeter version, add a can of coconut milk to the pot during the simmering process. The coconut milk will add a rich, velvety texture to the sauce.

2. Spicy Curry Goat:

If you love heat, consider adding extra scotch bonnet peppers or a teaspoon of cayenne pepper to the recipe. This version is not for the faint-hearted!

3. Herb-Infused Curry Goat:

Add fresh herbs like cilantro or parsley towards the end of cooking for a fresh, herby flavor that complements the spices in the dish.

4. Serving Suggestions:

Serve your curried goat with traditional sides like rice and peas, fried plantains, or a simple green salad. These accompaniments balance the rich flavors of the curry goat and provide a well-rounded meal.

Why You Should Try This Curry Goat Recipe

There’s nothing quite like the satisfaction of making curry goat from scratch. Not only is it a delicious and comforting dish, but it’s also a way to connect with Caribbean culture and traditions. Whether you’re cooking for a special occasion or simply want to enjoy a flavorful meal, this curry goat recipe is sure to impress. With its tender meat, aromatic spices, and rich sauce, curried goat is a dish that’s worth every minute spent in the kitchen.

Conclusion

Curry goat is a timeless dish that continues to be a favorite in many households around the world. By following this recipe and incorporating the tips provided, you can create a mouthwatering curry goat that rivals any restaurant version.

[news1latest]

Exploring North India: The Ultimate Guide to Top Regional Foods

North India, a region rich in history and culture, boasts a culinary landscape as diverse as its heritage. From the snow-capped peaks of Kashmir to the vibrant streets of Delhi, North Indian cuisine is a symphony of flavors and aromas. This ultimate guide to top regional foods in North India takes you on a culinary journey through its most beloved dishes.

1. Butter Chicken (Murgh Makhani)

Originating from the heartland of Punjab, Butter Chicken is a beloved dish worldwide. Tender chicken pieces are marinated in yogurt and spices, then cooked in a creamy tomato-based sauce. This rich and flavorful dish is best enjoyed with naan or basmati rice.

2. Rogan Josh

Rogan Josh, a signature dish from Kashmir, is a fragrant lamb curry slow-cooked with a blend of traditional spices. Saffron and yogurt add depth and richness, making this dish a standout in North Indian cuisine. It pairs perfectly with steamed rice or Indian bread.

3. Chole Bhature

A popular street food in Delhi, Chole Bhature is a combination of spicy chickpea curry (chole) and fluffy deep-fried bread (bhature). This hearty and flavorful dish is a favorite for breakfast or lunch, often served with tangy pickles and onions.

4. Dal Makhani

Dal Makhani is a creamy lentil dish made with black lentils and kidney beans, simmered slowly with butter and cream. This Punjabi classic is a staple in many North Indian households and is best enjoyed with naan or jeera rice.

5. Aloo Paratha

Aloo Paratha, a popular breakfast dish from Haryana, consists of flatbreads stuffed with a spiced potato filling. Served hot with a dollop of butter, yogurt, and pickles, this dish is both comforting and satisfying.

6. Pindi Chole

Pindi Chole, a dry and tangy chickpea curry, hails from Punjab. Unlike its gravy counterpart, this dish is made with a blend of aromatic spices and is often garnished with onions and lime. It’s best served with puris or bhature.

7. Biryani

Lucknow, the city of Nawabs, is renowned for its fragrant and flavorful biryani. Made with long-grain basmati rice, succulent meat, and a blend of spices, Lucknawi Biryani is a culinary masterpiece that reflects the royal heritage of the region.

8. Rajma

Rajma, or kidney bean curry, is a staple in the mountainous regions of Himachal Pradesh. The beans are cooked in a spiced tomato gravy, creating a hearty and comforting dish that's often enjoyed with rice, known as Rajma Chawal.

9. Kebabs

North India, especially Uttar Pradesh, is famous for its wide variety of kebabs. From seekh kebabs to galouti kebabs, these succulent meat dishes are marinated with spices and herbs, then grilled to perfection. They are a must-try for any meat lover.

10. Makki di Roti and Sarson da Saag

A quintessential Punjabi winter meal, Makki di Roti (cornmeal flatbread) and Sarson da Saag (mustard greens curry) is a nutritious and flavorful combination. The saag is cooked with spices and served with a dollop of butter or ghee on the roti.

11. Baati Chokha

Baati Chokha is a traditional dish from Bihar comprising baked wheat balls (baati) served with a spicy mashed vegetable mixture (chokha). This rustic dish is cooked in clay ovens, giving it a distinctive smoky flavor.

12. Kachori

Rajasthan is known for its delectable kachoris – deep-fried pastries filled with spiced lentils or peas. Served with tangy tamarind chutney or yogurt, these crispy snacks are a staple in Rajasthani cuisine.

13. Nihari

Nihari is a slow-cooked stew of meat, traditionally eaten as a breakfast dish in Old Delhi. The rich and spicy gravy, made with a variety of aromatic spices, is perfect for dipping naan or paratha.

14. Ghewar

A traditional sweet from Rajasthan, Ghewar is a disc-shaped dessert made from flour and soaked in sugar syrup. It is often garnished with nuts and is a must-try during festivals like Teej and Raksha Bandhan.

15. Samosa

While samosas are enjoyed all over India, North India particularly loves these deep-fried pastries filled with spiced potatoes and peas. They are the ultimate snack food, often accompanied by tangy tamarind or mint chutney.

Conclusion

North Indian cuisine is a celebration of bold flavors, diverse ingredients, and culinary traditions that have been passed down through generations. From the rich Butter Chicken of Punjab to the fragrant biryanis of Lucknow, each dish tells a story of the region’s history and culture. Embark on this culinary journey and savor the unforgettable tastes of North India’s top regional foods.

[rangooncolonialclubrestaurant]

Healthy Indian Breakfast Ideas to Start Your Day Right

Indian cuisine offers a rich tapestry of flavours and ingredients that extend well beyond its renowned curries and snacks. When it comes to breakfast, India boasts a diverse array of dishes that are not only delicious but also nutritious, perfect for starting your day on a healthy note. Whether you're a fan of savoury or sweet breakfast options, there's something in Indian cuisine to satisfy every palate. Let's explore some of the best healthy Indian breakfast at best restaurants crows nest that can kickstart your mornings with flavour and vitality.

Upma

Upma is a traditional South Indian breakfast dish made from dry roasted semolina (sooji) or coarse rice flour. It's typically cooked with vegetables like carrots, peas, and beans, seasoned with mustard seeds, curry leaves, and garnished with roasted peanuts. Upma is light, yet satisfying, making it a popular choice for a wholesome breakfast.

Poha

Poha, flattened rice flakes, is another favourite breakfast option across India. It's prepared by tempering mustard seeds, turmeric, and curry leaves in oil, then tossing in soaked and drained poha along with vegetables like potatoes and peas. Poha is not only quick to make but also nutritious and easy to digest.

Idli

Idli is a staple in South Indian cuisine and a popular breakfast item. These steamed rice cakes are made from a fermented batter of rice and urad dal (black gram). Idlis are light, fluffy, and served with coconut chutney and sambar (a lentil-based vegetable stew). They are low in fat, rich in carbohydrates, and provide a good amount of protein, making them an ideal choice for a balanced breakfast.

Dosa

Dosa is a crispy, thin pancake made from fermented rice and urad dal batter. It's a versatile dish that can be filled with various ingredients such as spiced potatoes (masala dosa), paneer, or even served plain with chutney and sambar. Dosas are not only delicious but also a good source of carbohydrates and proteins.

Besan Chilla

Besan chilla, or gram flour pancakes, are a popular breakfast option in North India. Made from gram flour (besan), these savoury pancakes are flavored with spices like turmeric, cumin, and chopped vegetables like onions, tomatoes, and green chilies. They are cooked until golden brown and served hot with mint chutney or yogurt.

Sprouts Salad

Sprouts salad is a nutritious and refreshing breakfast option that requires minimal cooking. Mixed sprouts are rich in proteins, vitamins, and minerals. They are typically tossed with chopped onions, tomatoes, cucumbers, and seasoned with lemon juice, salt, and pepper. Sprouts salad provides a crunchy texture and is perfect for those looking for a light yet filling breakfast.

Incorporating these healthy Indian breakfast ideas into your morning routine not only adds variety but also boosts your nutritional intake. Whether you prefer the simplicity of idlis and dosas or the heartiness of upma and poha, Indian cuisine offers a plethora of options to suit every taste. By starting your day with these nutrient-rich dishes, you can ensure a wholesome and energising beginning that sets the tone for a productive day ahead.

[royalbharti]

10 Foods from Mathura & Vrindavan That Are a Must Try

Mathura and Vrindavan, the twin cities of Uttar Pradesh, are famous for their rich cultural heritage and spiritual significance. Known as the land of Lord Krishna, these cities are also a paradise for food lovers. At Royal Bharti Foods, we bring the authentic flavors of Mathura and Vrindavan to your plate.

Here are ten must-try foods from these iconic cities that will transport you straight to the heart of Uttar Pradesh. Discover the delightful “Foods from Mathura & Vrindavan” and experience the essence of their culinary traditions.

list of 10 Foods from Mathura & Vrindavan

1. Makhan Mishri

Makhan Mishri is a traditional offering to Lord Krishna, symbolizing his love for butter. This simple yet divine dish is made with freshly churned white butter and sweet sugar crystals (mishri). The creamy texture of the butter combined with the crunch of the mishri creates a delightful experience. At Royal Bharti Foods, we ensure that our Makhan Mishri is made with the purest ingredients, just like it has been made for centuries in Mathura and Vrindavan.

2. Peda

Mathura is synonymous with Peda, a sweet delicacy that is a must-try for any visitor. Made from khoya (reduced milk), sugar, and cardamom, these soft and melt-in-the-mouth sweets are a treat to the senses. The rich, caramelized flavor of khoya in our Peda at Royal Bharti Foods is crafted to perfection, bringing you the authentic taste of Mathura.

3. Kachori Sabzi

Kachori Sabzi is a popular breakfast item in Mathura and Vrindavan. It consists of deep-fried puffed bread (kachori) filled with spicy lentils or peas, served with a tangy and spicy potato curry. This combination is a burst of flavors and textures, making it a hearty and satisfying meal. Our chefs at Royal Bharti Foods follow traditional recipes to bring you the true essence of Kachori Sabzi.

4. Aloo Puri

Aloo Puri is another beloved dish from the region, consisting of fluffy, deep-fried puris served with a spicy potato curry. This simple yet flavorful dish is a staple in many households and is often enjoyed as a festive meal. At Royal Bharti Foods, we take pride in preparing Aloo Puri that captures the authentic taste and aroma of Mathura and Vrindavan.

5. Lassi

Lassi, a refreshing yogurt-based drink, is a must-try when in Mathura and Vrindavan. It is often flavored with cardamom, saffron, and topped with a generous layer of malai (cream). The cool and creamy texture of lassi is perfect for beating the heat and is a delightful accompaniment to any meal. At Royal Bharti Foods, our lassi is made with the freshest ingredients to ensure a rich and authentic taste.

6. Ghewar

Ghewar is a traditional Rajasthani dessert that is also popular in Mathura and Vrindavan during the festival of Teej. It is a disc-shaped sweet made from flour, soaked in sugar syrup, and often garnished with dry fruits and silver varq. The crunchy and syrupy texture of Ghewar is a unique culinary experience. Our Ghewar at Royal Bharti Foods is made with meticulous attention to detail, ensuring an authentic and delicious treat.

7. Malpua

Malpua is a traditional Indian pancake that is a favorite in Mathura and Vrindavan. Made from flour, milk, and sugar, and often flavored with cardamom and fennel seeds, Malpua is deep-fried until golden and then soaked in sugar syrup. This sweet and crispy delight is often served with rabri (thickened sweetened milk) for an indulgent dessert experience. At Royal Bharti Foods, we bring you Malpua that is rich in flavor and tradition.

8. Rabri

Rabri is a thick, creamy dessert made by simmering milk for hours until it reduces to a dense, rich consistency. It is sweetened with sugar and flavored with cardamom, saffron, and nuts. Rabri is often served chilled and is a perfect end to any meal. Our Rabri at Royal Bharti Foods is made with the finest ingredients, ensuring a luxurious and authentic taste.

9. Chaat

The streets of Mathura and Vrindavan are famous for their vibrant and flavorful chaat. From Aloo Tikki Chaat to Papri Chaat, these savory snacks are a burst of tangy, spicy, and sweet flavors. Each bite is an explosion of taste and texture, making chaat a beloved street food. At Royal Bharti Foods, we offer a variety of chaat options that bring the street food experience to your table.

10. Thandai

Thandai is a traditional Indian beverage, especially popular during the festival of Holi. Made with a blend of milk, almonds, fennel seeds, rose petals, pepper, cardamom, saffron, and sugar, this drink is both refreshing and nutritious. Thandai is known for its cooling properties and is a perfect way to beat the summer heat. Our Thandai at Royal Bharti Foods is crafted with a blend of traditional ingredients, ensuring an authentic and refreshing drink.

Also Read:famous peda shop in Vrindavan

Experience the Flavors of Mathura and Vrindavan at Royal Bharti Foods

At Royal Bharti Foods, we take immense pride in bringing the authentic flavors of Mathura and Vrindavan to our patrons. Each dish is prepared with love and dedication, ensuring that you experience the true essence of these historic cities. Whether you are indulging in the sweet delights of Peda and Rabri or savoring the spicy tang of Kachori Sabzi and Chaat, every bite is a journey through the culinary heritage of Mathura and Vrindavan.

Why Choose Royal Bharti Foods?

Authentic Recipes: We use traditional recipes handed down through generations to ensure that every dish is authentic and true to its roots.

Fresh Ingredients: Quality is our top priority. We source the freshest ingredients to bring you dishes that are both delicious and nutritious.

Skilled Chefs: Our chefs are experts in traditional Indian cuisine, with years of experience in crafting dishes that are a true representation of Mathura and Vrindavan’s culinary heritage.

Ambience: Our restaurant provides a warm and welcoming environment, making it the perfect place to enjoy a meal with family and friends.

Customer Satisfaction: We strive to provide the best dining experience for our customers, with attentive service and a focus on your satisfaction.

Visit Us Today for Foods from Mathura & Vrindavan

Embark on a culinary journey to the heart of Uttar Pradesh at Royal Bharti Foods. Whether you are a local resident or a visitor looking to explore the flavors of Mathura and Vrindavan, our menu offers something for everyone. From the rich sweetness of Makhan Mishri to the refreshing taste of Thandai, we invite you to savor the authentic dishes that make these cities famous.

Conclusion for Foods from Mathura & Vrindavan

Mathura and Vrindavan are not just cities of spiritual and cultural significance but also culinary treasures. The food from these regions offers a unique blend of flavors, textures, and traditions that are a must-try for any food enthusiast. At Royal Bharti Foods, we are dedicated to bringing these authentic tastes to your plate, ensuring a dining experience that is both memorable and satisfying. From the creamy delight of Makhan Mishri to the refreshing sip of Thandai, every dish at Royal Bharti Foods is crafted with love and tradition. Visit us today to embark on a culinary journey to the heart of Uttar Pradesh and discover the rich heritage of Mathura and Vrindavan through their iconic foods.

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[newaisanvillage]

Mastering the Art of Crispy Samosas: A Step-by-Step Guide

Samosas are a beloved Indian snack, known for their crispy exterior and flavorful filling. Whether you're a seasoned cook or a beginner, this step-by-step guide will help you master the art of making crispy samosas at home. Plus, we'll highlight where to find the best and delicious Indian food in Edmonton and the best authentic Indian restaurant in Sherwood Park, Edmonton.

Ingredients

For the Dough:

2 cups all-purpose flour

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 cup water (as needed)

For the Filling:

3 large potatoes (boiled and mashed)

1/2 cup green peas (boiled)

1 onion (finely chopped)

2 green chilies (finely chopped)

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Fresh cilantro (chopped)

For Frying:

Vegetable oil

Instructions

Step 1: Prepare the Dough

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt.

Add Oil: Add the vegetable oil and mix well until the flour resembles coarse crumbs.

Knead the Dough: Gradually add water and knead the mixture into a smooth, firm dough. Cover with a damp cloth and set aside for 30 minutes.

Step 2: Prepare the Filling

Heat Oil: In a pan, heat a little oil and add the cumin seeds.

Sauté Onions: Add the chopped onions and sauté until they turn golden brown.

Add Spices: Add the ginger-garlic paste, green chilies, coriander powder, turmeric powder, and garam masala. Sauté for a few minutes.

Mix Vegetables: Add the boiled potatoes and green peas. Mix well and cook for 5-7 minutes.

Season and Garnish: Add salt to taste and garnish with fresh cilantro. Let the filling cool.

Step 3: Assemble the Samosas

Divide Dough: Divide the dough into equal-sized balls.

Roll Out: Roll each ball into a thin oval or round shape and cut it in half.

Form Cones: Take one half, form a cone by folding the cut edge, and seal it with water.

Fill and Seal: Fill the cone with the potato filling and seal the edges, ensuring there are no gaps.

Step 4: Fry the Samosas

Heat Oil: In a deep pan, heat vegetable oil over medium heat.

Fry Samosas: Carefully add the samosas to the hot oil and fry until they turn golden brown and crispy.

Drain Excess Oil: Remove the samosas and place them on a paper towel to drain excess oil.

Enjoy Your Homemade Samosas

Your crispy samosas are now ready to be enjoyed! Serve them hot with mint chutney or tamarind sauce for a delightful snack.

Where to Find the Best and Delicious Indian Food in Edmonton

If you're craving authentic Indian flavors but don't have time to cook, check out the best and delicious Indian food in Edmonton. The city is home to numerous Indian restaurants that offer a wide range of traditional dishes, from crispy samosas to rich curries.

Best Authentic Indian Restaurant in Sherwood Park, Edmonton

For those in the best authentic Indian restaurant Sherwood Park, Edmonton awaits you. Experience the taste of India with perfectly cooked samosas, aromatic biryanis, and a variety of other mouth-watering dishes that will transport you straight to the streets of India.

Mastering the art of crispy samosas is a rewarding experience. Whether you make them at home or enjoy them at a local restaurant, these delightful treats are sure to satisfy your cravings for authentic Indian food.

[aazolindia]

Cooking with Indrayani Rice: Delicious Recipes to Try at Home

Indrayani rice, known for its fragrant aroma and delicate texture, is a staple in many South Asian households. Derived from the regions of Maharashtra in India, this rice variety is celebrated for its unique flavour profile and versatility in cooking. Whether you're a seasoned chef or a novice cook, incorporating Indrayani rice into your culinary repertoire can elevate your dishes to new heights. In this blog, we'll explore some mouthwatering recipes that showcase the beauty and flavour of Indrayani rice.

From hearty mains to comforting desserts, get ready to embark on a culinary journey that celebrates the essence of this exquisite rice variety.

Indrayani Rice Pilaf: Begin your Indrayani rice culinary adventure with a classic yet flavorful dish - Indrayani Rice Pilaf. This aromatic rice dish is a perfect accompaniment to any main course or can stand alone as a satisfying meal. To prepare this dish, start by washing and soaking the Indrayani rice for about 30 minutes. Then, sauté some onions, garlic, and whole spices like cloves, cardamom, and cinnamon in a pan until fragrant. Add the soaked rice and sauté for a few minutes before adding water or broth. Cook until the rice is fluffy and tender. Garnish with fresh cilantro and serve hot alongside your favourite curry or grilled vegetables.

Indrayani Rice Khichdi: Khichdi, a traditional Indian comfort food, gets a flavorful twist with the addition of Indrayani rice. To make Indrayani Rice Khichdi, start by tempering cumin seeds, mustard seeds, and curry leaves in a pot. Add diced vegetables like carrots, peas, and potatoes, followed by washed Indrayani rice and lentils (usually split yellow lentils or moong dal). Season with turmeric, salt, and other spices according to your taste preferences. Cook until the rice and lentils are soft and creamy. Serve hot with a dollop of ghee and a side of yoghurt for a nourishing meal that's both comforting and delicious.

Indrayani Rice Coconut Rice: Transport your taste buds to the tropical shores with Indrayani Rice Coconut Rice. This fragrant and creamy dish is infused with the rich flavours of coconut and tempered with aromatic spices. To prepare this dish, toast shredded coconut in a dry pan until golden brown and fragrant. In a separate pot, heat coconut milk with water and bring it to a simmer. Add washed Indrayani rice, toasted coconut, and a pinch of salt. Cook until the rice is tender and has absorbed all the liquid. Garnish with chopped cilantro and serve alongside your favourite curry or grilled fish for a taste of paradise.

Indrayani Rice Pudding: End your Indrayani rice culinary journey on a sweet note with Indrayani Rice Pudding. This creamy and indulgent dessert is perfect for satisfying your sweet cravings. To make Indrayani Rice Pudding, cook washed Indrayani rice in a mixture of milk and sugar until thick and creamy. Add a hint of cardamom powder and a handful of raisins and chopped nuts for extra flavour and texture. Serve the rice pudding warm or chilled, garnished with a sprinkle of cinnamon for a delightful dessert that's sure to please everyone's palate.

Conclusion: Indrayani rice, with its fragrant aroma and delicate texture, is a culinary gem that deserves a place of honour in every kitchen. From savoury pilafs to creamy puddings, the versatility of Indrayani rice shines through in every dish. Whether you're cooking for a special occasion or simply craving comfort food, these delicious recipes are sure to satisfy your appetite and delight your taste buds. So why wait? Pick up a bag of Indrayani rice today and embark on a culinary journey that celebrates the flavours of India's rich culinary heritage. Happy cooking!

[aurum123]

Are There Any Vegan or Vegetarian Options Available at Indian Bistro in Los Altos?

In the heart of Los Altos, California, where culinary diversity is celebrated, Aurum Los Altos stands as a beacon for those seeking exceptional vegetarian and vegan dining experiences. Indian cuisine, known for its intricate spices and variety of flavors, offers a rich palette that caters wonderfully to vegetarian and vegan lifestyles. At Aurum Los Altos, we take pride in crafting a menu that not only respects these dietary preferences but elevates them to a gourmet level at this Modern Indian Restaurant.

A Vegetarian Haven

At Aurum, vegetarians and vegans will discover a treasure trove of options that highlight the robust flavors of India. Our chefs use authentic spices and fresh, locally sourced ingredients to create dishes that dazzle the palate while adhering to vegetarian and vegan dietary standards.

Signature Vegetarian Delights

Palak Paneer - Our Palak Paneer is a testament to the art of vegetarian cooking, featuring homemade paneer cubes immersed in a creamy spinach sauce, seasoned with ginger, garlic, and aromatic spices. This dish is a favorite among our regulars at this Modern Indian Restaurant for its rich texture and comforting flavors.

Baingan Bharta - Smoked and mashed eggplant prepared with onions, tomatoes, and peas, seasoned with Indian herbs, makes Baingan Bharta a flavorful, smoky delight. This dish pairs beautifully with our freshly baked naans or aromatic basmati rice.

Chana Masala - A hearty and satisfying option, our Chana Masala includes tender chickpeas simmered in a spicy, tangy tomato-based sauce. It's a robust dish that brings warmth with every bite, perfect for those who enjoy a bit of spice in their meal at this modern Indian restaurant.

Vegan Varieties

Understanding the growing demand for vegan options, Aurum Los Altos offers a variety of dishes tailored to exclude all animal products without compromising on taste:

Aloo Gobi - A classic Indian dish, Aloo Gobi is a dry curry of potatoes and cauliflower, tossed in turmeric, cumin, and coriander, offering a perfect harmony of spiciness and earthiness.

Dal Tadka - Our Dal Tadka is a comforting staple, made from lentils cooked with onions, tomatoes, and a tempering of mustard seeds and dry chilies. It’s not only wholesome but also packed with protein.

Vegetable Biryani - Aromatic basmati rice cooked with a medley of vegetables and a bouquet of spices, served with a side of vegan raita, made from dairy-free yogurt mixed with cucumber and spices.

Customizable Options

At Aurum Los Altos, we understand that dietary preferences are deeply personal. We are happy to customize dishes to accommodate vegan and vegetarian diets further. Whether it's adjusting the heat level or substituting ingredients, our kitchen is flexible and responsive to guest requests.

A Dining Experience for Everyone

Aurum Los Altos is committed to inclusivity in its dining experience, ensuring that everyone, regardless of their dietary preferences, can enjoy the rich flavors of India. Our welcoming staff is knowledgeable about the ingredients and preparation methods of each dish and can guide diners in making selections that meet their dietary needs.

In conclusion, whether you are a lifelong vegan, a committed vegetarian, or simply someone exploring plant-based dining options, Aurum Los Altos offers a diverse menu at this Modern Indian Restaurant that promises not just to satisfy but to delight. Join us at Aurum, where every dish is a celebration of flavor and a tribute to the rich culinary traditions of India. Here, every guest can indulge in a meal that's both satisfying and aligned with their dietary preferences.

for more details visit now - Click here

[chiraagi-spices]

Sabji Masala

Known by many names as vegetable masala or sabji masala, this adaptable spice combination is used in Indian cooking to enhance the taste and depth of a broad range of vegetable meals. Usually, a variety of spices are combined in this fragrant combination to produce a pleasing flavor profile that accentuates the inherent flavor of veggies. 

Here's a typical composition of Sabji Masala:

Cumin Seeds: To add depth and richness to vegetable recipes, cumin seeds give Sabji Masala a warm, earthy taste. 

Coriander Seeds: A zesty, slightly sweet taste from the coriander seeds balances the other spices in the mixture and gives the meal a crisp bite. 

Turmeric: Turmeric powder enhances the visual appeal and overall taste of Sabji Masala by adding a vivid yellow color and a warm, slightly bitter flavor.

Red Chili Powder: To make the masala spicier and hotter to your liking, red chili powder adds heat and spiciness.

Garam Masala: Garam masala, a mixture of warm spices including cardamom, cinnamon, cloves, and black pepper, gives Sabji Masala more nuance and richness.

Amchur (Dried Mango Powder): To balance the other spices and improve the overall taste of the dish, amchur adds a tangy and somewhat sour flavor to the masala.

Salt: To intensify the taste of the veggies and balance the flavors of all the spices, salt is added to Sabji Masala. 

The highly adaptable Sabji Masala can be used to season stir fries, curries, sabzis (dry vegetable dishes), and many other vegetable recipes. When cooking potatoes, cauliflower, peas, or mixed veggies, Sabji Masala adds a taste explosion that takes your food to new culinary heights. Try out several combos and modify the spices to your personal taste, then savor the flavor of Sabji Masala in your veggie preparations. 

https://chiraagispices.com/sabji-masala/ 

https://chiraagispices.com/sabji-masala/

[delightfulcreationland]

 BRINJAL ENNEGAYI RECIPE ANDHRA STYLE IN 2024

Brinjal Ennegayi is a traditional dish that hails from the rich culinary heritage of Andhra Pradesh, a state known for its flavorful and aromatic cuisine. Ennegayi, also known as "Ennai Kathirikai" in Tamil Nadu, is a dish where brinjals (eggplants) are cooked in a spicy, tangy, and coconut-based gravy. In this article, we'll explore the authentic Andhra style of preparing Brinjal Ennegayi, reflecting the culinary trends of 2024.

Historical Background of Andhra Style Cuisine

Andhra Pradesh, situated in South India, boasts a diverse range of culinary traditions, influenced by its geography, history, and culture. The cuisine is renowned for its bold flavors, extensive use of spices, and the perfect balance of tanginess and heat. Andhra cuisine has evolved over centuries, with each region within the state contributing its unique recipes and cooking techniques.

Ingredients Required for Brinjal Ennegayi

To prepare Brinjal Ennegayi, you'll need:

Fresh brinjals (eggplants)

Coconut

Tamarind

Mustard seeds

Dry red chilies

Curry leaves

Coriander seeds

Turmeric powder

Jaggery (optional)

Salt

Oil

Step-by-Step Cooking Process

Preparing the Masala Paste

Heat oil in a pan and roast coriander seeds, dry red chilies, and grated coconut until golden brown.

Allow the mixture to cool, then grind it into a smooth paste along with tamarind and salt.

Frying the Brinjals

Wash and slit the brinjals lengthwise without cutting through.

Stuff the brinjals with the prepared masala paste.

Cooking with the Masala Paste

Heat oil in a pan and add mustard seeds and curry leaves.

Add the stuffed brinjals and sauté until they are partially cooked.

Pour the remaining masala paste over the brinjals and add water.

Cover and cook until the brinjals are tender and the gravy thickens.

Tips for Making the Perfect Brinjal Ennegayi

Choose small and tender brinjals for better taste and texture.

Adjust the spice levels according to your preference.

Allow the brinjals to marinate in the masala paste for a few minutes for enhanced flavor.

Health Benefits of Brinjal

Brinjal is a nutritious vegetable that is low in calories and rich in fiber, vitamins, and minerals. It aids in digestion, improves heart health, and may even help in managing diabetes.

Serving Suggestions

Brinjal Ennegayi pairs well with steamed rice, roti, or dosa. Garnish with fresh coriander leaves before serving for added freshness and flavor.

Variations of Brinjal Ennegayi

Some variations include adding peanuts or sesame seeds to the masala paste for a nutty flavor.

You can also experiment with different types of brinjals or add vegetables like potatoes and peas for a twist.

Why Brinjal Ennegayi is Popular in Andhra Cuisine

Brinjal Ennegayi is a beloved dish in Andhra cuisine due to its rich flavors, comforting warmth, and versatility. It reflects the essence of traditional cooking while also adapting to modern tastes and preferences.

In conclusion, Brinjal Ennegayi is a delightful dish that captures the essence of Andhra cuisine. With its bold flavors and aromatic spices, it's sure to tantalize your taste buds and leave you craving for more.

FAQs

Can I use any variety of brinjals for this recipe?

While you can use any variety, small and tender brinjals work best for Brinjal Ennegayi as they have a sweeter taste and tender texture.

Is Brinjal Ennegayi spicy?

The level of spiciness can be adjusted according to personal preference by varying the amount of red chilies used in the recipe.

Can I make Brinjal Ennegayi ahead of time?

Yes, you can prepare the dish ahead of time and reheat it before serving. In fact, the flavors tend to develop even more when allowed to sit for some time.

What are some suitable alternatives for tamarind in this recipe?

You can use lemon juice or dry mango powder (amchur) as substitutes for tamarind.

Is Brinjal Ennegayi a vegan dish?

Yes, Brinjal Ennegayi is a vegan dish as it does not contain any animal products.

[nancylfitness]

The Well-Stocked Kitchen

Forage in the pantry

Chow, nosh, eats, edible fare – be prepared in the case of:

unexpected guests

cannot go grocery shopping due to inclement weather

not in the mood to go ‘out-to-dinner’.

With a well-stocked kitchen and essential ingredients in the pantry, it is possible to quickly prepare delicious, nutritious cuisine in a moment’s notice.

Listed below are some ‘must have’ items that can be combined in various ways to create a satisfying and nutritious meal without having to make a trip to the store.

Pantry Basics

Basic Herbs & Spices & Seasonings

Basil

Cinnamon, ground

Garlic powder

Onion Powder

Oregano

Paprika

Parsley, dried

Pepper

Red Pepper, crushed

Rosemary

Salt

Tarragon

Thyme

Beyond Basic Herbs & Spices & Seasonings (for some added pizzazz)

Allspice

Bay Leaves

Cloves

Coriander, ground

Cumin, ground

Curry Powder

Cream of tartar

Dill

Five-spice powder

Ginger, ground

Sage

Sesame seeds

Nutmeg

Basic Dry Goods

Baking soda

Baking powder

Beans, dried: black, cannellini / navy, kidney, garbanzo, lentil

Bread, baguette & sandwich bread

Breadcrumbs

Cereal, non-sweetened breakfast

Cocoa powder, unsweetened

Cornmeal

Cornstarch

Flour, all purpose

Grains: barley, millet, bulgur, quinoa, couscous

Pasta: standard, whole grain, rice noodles, egg noodles

Nuts / Seeds: almonds, peanuts, sunflower, mixed seeds, mixed nuts

Rice: long-grain white, brown

Rolled Oats

Tortillas, whole wheat / corn

Yeast, dried

Basic Canned Goods

Broth, low sodium chicken & beef.

Beans: cannellini, navy, chickpeas, black beans

Evaporated milk

Mushrooms

Tomatoes

Tomato paste

Tuna, Salmon

Artichokes

Ham

Vegetables: Corn, Green beans

Sweeteners

Honey

Sugar, white & brown

Syrup, maple

Drinks

Club soda

Coffee

Tea

Water

V-8

Snacks

Crackers, assorted

Popcorn, kernels (for popping)

Dried fruit: raisins, apricots, cherries

Refrigerator

Butter, unsalted

Cheese: sharp cheddar, feta, parmesan, mozzarella

Eggs, large

Milk:  dairy, coconut, almond

Yogurt, plain  Greek

Produce

Avocados

Carrots

Celery

Bell peppers

Broccoli / Cauliflower

Eggplant

Leafy greens & Spinach

Lemons

Limes

Garlic

Onions, red & yellow

Parsley / Cilantro

Potatoes: sweet / yams, white / new

Scallions

Tomatoes

Zucchini

Freezer

Ground meat: beef, turkey / chicken

Chicken breasts, boneless & skinless

Vegetables: peas, chopped spinach, okra

Fish & Shellfish

Bacon, lean or Canadian Bacon

Frozen fruit: strawberries, blueberries, etc.

Gingerroot (cut in pieces, stored in plastic baggie)

Ice cream, vanilla

Pork, ground or boneless

Sausage, Italian or Turkey

Jars / Bottled Items

Clam juice

Condiments: ketchup, mayonnaise,  mustard

Jelly, jam / preserves

Non-stick spray

Oils:  olive (extra virgin), canola, sesame

Olives: green, black, calamata

Parmesan, grated

Peanut butter or other nut butter variety

Salsa

Soy / Teriyaki sauce

Tabasco hot sauce

Vanilla extract

Vinegar: distilled white, balsamic, rice wine

Wines: Marsala, Madeira, and Sherry

Worcestershire sauce

More Jars / Bottled Items

Applesauce

Capers

Hoisin Sauce

Pesto

Pumpkin Purée

Salad dressing

Look for our next cookbook.  It will feature a collection of recipes that use only the above list of pantry basics.

[tielt]

I just want to drop my quick bites for vege/vegan's who are gluten-free shortlist that I do. It's been fairly simple for me for the last few years. Simple ones. It far more affordable to cook stew/bean soup from scratch but here is my routine these days for anyone who doesn't have the attention to soak beans. I'll update this when I figure out how to make the burger from dry powder because it's I think worth the time to invest as the pea-protein burger is expensive.

If vegan not vege you can substitute olive oil for butter, but the flash point might be different for the carbon-steel.

Yeah, anyone can do this who can't cook for anything. My ADHD is unhinged lately and I'm lucky I get a meal a day in because I'm disabled so this is literally survival guide level for my dietary restrictions.

Please don't bother me about this unless you have tips. It's meant for people like me that are disabled that aren't looking to be on Iron Chef, but we're also picky and autistic.

Protein I'm starting with the protein, I suggest having this all the time in a separate container you can throw into anything. I use pea-protein burger or fresh ground burger (Impossible or Beyond Meat). Saute in butter first onions a few min, garlic a few min, protein till browned/dice if burger. I usually use a whole onion, tablespoon of garlic. Touch of spice, pepper. Sometimes a whole jalapeno or chili powder.

I'll use this for a few days in quick tub-ramen. This also works for lots of things like I'll throw this on pizza with pesto halfway through reheating of at the end of cooking.

Rice The main thing I eat lately is I'll cook, rice if going cheap, quinoa otherwise. A few servings rice/quinoa I'll throw in 1 TBs butter melted inside pan before grain, I'll add 1-2 TBs vegetarian 'better than boulion' soup paste or meat one. I use a instant-pot 10 min high for rice or 5 min high for quinoa then 7-10 min release or however you normally cook rice/quinoa.

Soup Then I heat 1/2 can Amys soup or whole can for 2 people in a pan 5 min. The two I use lately are "southwestern vegetable soup" and "thai curry sweet potato lentil" because they are vegetarian, gluten free, and tasty without much additional seasonings. I'll usually reheat the protein and either add liquid aminos or soy sauce. Liquid aminos is cheap but it has a taste not everyone likes and I generally prefer soy sauce but it's more expensive.

Fixit When the rice is done you can throw in a serving of rice, heated protein and top with soup.

You can throw in pickled green jalapenos or canned vegetables like corn to space it out even more to add value.

Carbon Steel Pizza I'd suggest people invest in getting a *Large carbon-steel skillet with a metal handle. I heat the oven at 415 with the previously used skillet inside and when it finishes preheating you can wipe the skillet off with a paper towel, throw in 1/4 TBs of butter and a frozen pizza or reheated delivery and sprinkle minced garlic around the pizza. Back in the oven for most (6min reheat, 8 min frozen) of the 10min/12min. Pull it. Add the protein you made in the above recipe across generally. An option, if the rim of the pizza is dry add BBQ sauce very lightly around the rim and optionally diced pickled jalapeno in a thin layer and spread around the rim. Add some grated cheddar on top of that along the rim if desired. I like this because it can melt into the pan and crisp around the pizza on the carbon-steel. Back into the oven for the last bit (4min reheat/6min frozen).

Ramen I use the snapdragon Vietnamese Pho ramen bowls (Costco), heat above protein. Throw 1/3 fresh jalapeno and fresh basil if desired into bowl with seasonings. Pour boiling water, 3 min pour into bowl throw protein on top add aminos or soy sauce to taste. Sometimes this is all I eat for a day and it is extremely low effort and cheap.

Potato Preheat Oven/Pan 410 and when it's done preheating wipe clean with paper towel. I will clean red or yellow potatoes with a clean dobie sponge rather than peel, but you can peel. I figure some minerals is good. I will melt butter onto my hands and liberally sprinkle sea salt and rub onto potatoes before putting into preheated pan. Cook for 50 min and then use as an additive carb for several days. Has really good synergy with the soup/quinoa/protein previously mentioned.

Often just the soup/rice is good as a staple.

This is all creative commons so feel free to redial it however without credit to myself I'm just looking to be helpful.

[aarohij]

Flavors of India: Delicious Indian Vegetable Recipes to Try Today

India's rich culinary heritage boasts a myriad of flavors, colors, and textures, making it a paradise for food enthusiasts. One of the key elements that contribute to the sumptuousness of Indian cuisine is the use of fresh vegetables. In today's fast-paced world, convenience is key, and online platforms have made it easier than ever to access quality ingredients. Whether you're in the heart of Bangalore or elsewhere, exploring the flavors of India has never been more convenient. Join us on a journey through some mouthwatering Indian vegetable recipes that you can try today without worrying about vegetable chopping because you can order Chopped Vegetables Online in Bangalore.

Top 3 Recipes to Cook with Vegetables

Every region in India have at least one dish full of vegetables and that is why include one dish from each five region, east, west, north, south, and center of India, that are easy to cook and can be tried today-

Mix Veg:

Mix veg is that one dish, which is cooked in every household everywhere in India. It is full of nutrients, and vitamins as there are many veggies goes in it. So let’s go ahead and learn what ingredients go in it and how to cook it for delicious taste-

Ingredients:

A lot of veggies as the name suggests such as cauliflower, green beans, carrots, green peas, spinach, potatoes, mushrooms, tomatoes, onions, and more of your choice. Spices such as red chili powder, dry mango powder, garam masala powder, mustard seeds, turmeric, coriander powder, asafetida, cumin seeds, and salt.

How to Cook:

First, cut all the vegetables like onion, carrot, capsicum, cauliflower, baby corn, and beans into small pieces and keep them aside. Heat oil in a pan. Add asafoetida, cumin seeds, and mustard seeds. Let them cook for a minute. Then add chopped onion and cook for a few minutes until they turn golden. Add all the vegetables like carrots, capsicum, cauliflower, baby corn, beans, and peas. Add salt, red chili powder, dry mango powder, coriander powder, and turmeric, and mix well. Add water to prevent the vegetables from becoming too dry and to cook them quickly. Cover the pan with a lid for 6-8 minutes. Then add garam masala and cook for another 5 minutes. Turn off the heat and garnish with chopped coriander leaves. Serve.

Pav Bhaji:

Pav bhaji is one of the most beloved legacy and tastiest dishes from Maharashtra and it is consumed in every part of India with the same craze and love. Fresh, and buttery pav with the goodness of bhaji is the perfect food to solve food cravings-

Ingredients:

Vegetable oil, chopped garlic, chopped green chile peppers, chopped onions, grated fresh ginger, chopped tomatoes, finely chopped cauliflower, chopped cabbage, green peas, grated carrots, boiled and mashed potatoes, pav bhaji masala, salt, lemon juice, butter, finely chopped onion, finely chopped green chile peppers, and chopped fresh cilantro.

How to Cook:

First, heat oil in a wok on medium heat. Add garlic and green chile and cook for 30 seconds. Then, add onions and ginger and cook until onions are brown. Add tomatoes and cook until pasty. Add cauliflower, cabbage, peas, carrots, and potatoes. Season with pav bhaji masala. Cover and cook for 15 minutes, stirring occasionally. Add salt and lemon juice. Toast pav and spread with butter. Serve with chopped onion, green chile, and cilantro.

Undhiyu:

Undhiyu is a popular Gujarati curry made with a variety of fresh vegetables and dhokli muthiya. It is a must-have dish during festivals like Uttarayan (kite flying festival), Diwali, and special occasions like weddings.

Ingredients:

Ingredients for Muthiya (dhokli):

Gram Flour (besan), chopped Fenugreek Leaves, Red Chilli Powder, Turmeric Powder, Baking Soda, Sugar, Lemon Juice, Salt, and Oil.

For Masala:

Grated Coconut (fresh or dry), Roasted Peanut Powder, Sesame Seeds, finely chopped Coriander Leaves, Green Chilli Ginger Garlic Paste, Sugar, Lemon Juice, and Salt.

For Curry:

Brinjal, Baby Potatoes (or large pieces of potato), Surti Papdi, strings removed, Valor Papdi, strings removed, Tuvar Lilva, chopped Yam or Sweet Potato, optional, Green Peas, Asafoetida (hing), optional, Red Chilli Powder, Cumin-Coriander Powder, Turmeric Powder, Garam Masala Powder, optional, and Salt Cooking Oil, and Water.

How to Cook:

To make Methi Muthiyas, you will need gram flour, fenugreek leaves, red chili powder, turmeric powder, baking soda, sugar, lemon juice, oil, and salt. In a medium bowl, mix all the ingredients using a spoon. Add water as needed to make a soft dough, as shown in the photo. If the dough becomes sticky, don't worry. Simply add a few teaspoons of gram flour and mix well. Grease your hands with oil and carefully shape the dough into small oval-shaped muthiyas, making around 10-12 of them. Heat oil in a pan over medium heat to deep frying the muthiyas. Fry 3-4 muthiyas at a time, depending on the size of the pan, over low-medium heat until they turn lightly golden brown and crispy on the outside. Avoid frying them on high heat, as they may remain uncooked on the inside. Use a slotted spoon to remove the muthiyas from the oil and transfer them to a plate lined with a paper napkin to absorb excess oil. Your Methi Muthiyas are now ready to be enjoyed.

To make the stuffing masala, gather all the ingredients in a bowl. Mix them using a spoon and taste it. It should have a strong spicy, slightly sweet, mildly sour, and salty flavor. If needed, add more seasonings.

Collect all the vegetables needed for the undhiyu. Peel the potatoes and remove the stems from the brinjal. Make a criss-cross cut on the top of the brinjal and potato, being careful not to separate the segments. Fill the vegetables with the prepared masala. Heat oil in a pressure cooker over medium heat. Add asafoetida and sauté. Add surti papadi, valor papdi, tuvar lilva, green peas, yam, and salt. Mix well and cook for 2-3 minutes. Add red chili powder, turmeric powder, cumin-coriander powder, and 1 garam masala powder. Mix well and cook for 3 minutes. Add the stuffed brinjal and potato. Sprinkle some salt over it. Add water. Place fried dhokli methi muthiya on top. Close the lid and cook over medium heat for 3 whistles. Turn off the heat. Open the lid after the pressure has naturally released (10-15 minutes).

Feeling Hungry? Ready to Cook and Eat?

As we conclude our gastronomic journey through the flavors of India, it's evident that online platforms have revolutionized the way we access and use fresh ingredients. Whether you're in Bangalore or beyond, the convenience of ordering from an online cut vegetable delivery in Bangalore or a chopped vegetable store online in Bangalore allows you to experiment with these delicious Indian vegetable recipes with ease. Embrace the diversity and richness of Indian cuisine by exploring these recipes today, and relish the authentic flavors that fresh, high-quality ingredients can bring to your table.