#south recipes

[fattributes]

Braaibroodjie

[fullcravings]

No-Bake Date Slice (Dadelvingers)

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[lukino94725764]

A little late, maybe too late but what is promised is due, I already owed a biscuit recipe and what better time to prepare biscuits than Valentine's Day, well it's not strictly romantic but it's a nice gesture.

I call this recipe

"shy biscuits".

Butter 120g

Sugar 90g

Egg 1

Leavening flour 500g

Salt 1 Teaspoons

Notes in the margin:

- if you see the measurements are a bit strange, it is because they are approximations, I usually do it by eye.

-You can use milk or white chocolate chips, but I recommend dark chocolate as it enhances the flavour.

-Do not handle the dough because it makes the biscuits too hard.

-If you want to add nuts to the biscuits instead of chocolate, do it when they have been in the oven for a few minutes and it's time to bake them on top, otherwise the nuts will be over-toasted and almost impossible to chew (I'm serious, I almost knocked out a relative's tooth).

-It is not necessary to rest the dough and it is kept cold in the refrigerator.

-If you can't find leavening flour, you can add baking soda or yeast to make them rise.

Well, that would be all, I hope you had a nice Valentine's Day.😊

[urlocalweirdperson1232]

Cookin’ with Pip

[internationalveagn]

Tofu bibimbap located at Pochawa Grill, china town.

[forestgreenivy]

Last night called for comfort food. Homemade Shrimp and Grits.

[creativity-deficient]

Soooo what are y’all’s hcs on the Tweak family 🤔🤔🤔

[variousqueerthings]

i guess where i land on the victoria x fraser dynamic is that i wanna notch it up juuuust that little bit more to make it fucked up in a way that i feel like the show was dancing around a bit and not quite committing to, although it did lean on it a fair few times (especially when taking in the conversation with his dead dad where he confronts him). i do feel like -- setting aside that she was a big-time criminal from the beginning -- considering she:

fucked with fraser's head by making him think he'd seen her several times before she actually appeared (and then pretended it was a coincidence, and the thing about fraser is... he trusts people too much, he's an overly literal autism-coded takes-them-at-their-word guy, it's such a good gauge for how easily she can mess with him afterwards, like damn girl, how much did you learn about him back in that snowstorm??)

shot diefenbaker (with intent to kill)

manipulated fraser pretty much the entire time -- pushing his buttons (first playing soft and flustered, then going hard on the guilt which was immediately followed by taking him to bed WHICH IT WAS TRIGGER!SNOWING DURING DAMN, then disappearing and making him desperate to find her, constantly having him running for her right up to the train...)

fucked with his head again by getting rid of all her fingerprints + presumably hair in his flat so that everyone thought he was lying, crazy fucking level of going about all this

destroyed his father's cabin

blackmailed him into putting himself in serious danger, and then attempted to blackmail him further in order to, essentially, force him to come with her (so... attempted kidnapping, with the addition of trying to frame him as a criminal in order to further force his hand)

attempted to frame ray and get him arrested for her crimes, despite promising fraser that she wouldn't do that if he helped her (which, to be fair, at that point he no longer trusted)

there's a lot suggesting that she's just pretty straightforwardly a villain, there's no reason why she wouldn't keep fucking with fraser if he had assented to come with her. there's a lot suggesting that her little "you'll regret not coming with me" is as much a game as everything else she does. there's a lot of material to play with where one could lean into fraser as a deeply lonely person who was easily taken advantage of (after all, it's established he doesn't really "get" what love is supposed to be about -- so why not about all of the above?)

it's just unfortunate that the show ultimately framed this ships in the night or something, and not... just a straightforward fucked up thing. it weakens her presence in the story, assuming she never returns. like i'd want her to be this Force that eats into him and his sense of identity, not as a "what if I'd gotten on the train to run away with my one true love"

(and I like @pigtailedgirl's read of the train as self-destruction in terms of his speech in the episode letting go: "i think you do care. i think you care so deeply that when he betrayed you, you tried to do the only thing that made sense, you tried to destroy yourself. don't let him do that to you." -- it makes that train ending sooo much more full of Stuff)

i can play with it, for sure

[fattributes]

Apple Cake with Raisins and Caramel Cream Sauce

[fullcravings]

The Best Milk Tart Recipe

[calabria-mediterranea]

Crucoli, Calabria, Italy

Sardella is a typical fish preserve of Calabria, in particular its paternity belongs to Crucoli, a village in the province of Crotone.

Calabrian sardella, also known as rosamarina or Calabrian caviar, is a sauce made with fish and hot pepper. A seafood variant of the famous nduja, the Calabrian spreadable salami known throughout the world for its unmistakable spicy flavour.

The preparation is simple, but requires a certain manual skill and a careful selection of raw materials.

Since fishing for anchovies and baby sardines was banned (2006), the original recipe has become illegal. In commerce you can find sardella prepared with icy fish, used as a substitute for the classic bianchetto.

Sardella can be used to season and flavour various dishes. It can be spread on croutons or bruschetta, adding thinly sliced Tropea onion. It is also an excellent condiment for pasta, especially spaghetti, it can be used as a condiment for pizza and added to the classic omelette, to make it more tasty.

Follow us on Instagram, @calabria_mediterranea

[jewishbuckley]

does anyone have any recommendations for how to support(?) someone (in this case, my partner) in connecting more to their culture? specifically when you're white and they're not?

(also yes I could absolutely ask and I do plan to do so but I'm thinking of something I could do as a surprise that is also respectful)

[kimberly40]

🍎 Apple Butter- Apple butter “frolics” were major social events. In spite of the chores involved, the assemblage had relatively little to do; so they told stories, gossiped, sang, and otherwise enjoyed fellowship. Courting couples were given special attention, often given the job of stirring. The most popular stirring technique was to move the paddle twice around the sides and then across the middle. This old rhyme reminds the stirrers to follow this technique:

“Twice around the side

And once down the middle

That’s the way to stir

The apple-butter kittle.”

At some frolics, if the couple stirring bumped the kettle and splashed the butter, they had to kiss each other.

Apple butter was made in large quantities, using a copper pot over an outdoor fire. First, a couple of gallons of apple cider was boiled down to half its original volume. Then several bushels of peeled, cored, and quartered apples were added to the pot. Aromatic apples with a pulpy texture were preferred for making apple butter, varieties such as Royal Limbertwig, Buff, and Wolf River. A long wooden paddle, made of hickory with a couple of holes cut through the blade, was used to stir the boiling liquid. Half a dozen pennies were added to the kettle to keep the apple butter from sticking to the bottom of the pot.

Constant stirring of the liquid was required; it was an all-day job, taking as much as twelve hours. When a dollop of apple butter on a plate stayed put when the plate was turned upside down, the apple butter was ready to eat. The first tastes were eaten fresh and hot from the pot, spread on slices of home-baked bread. The rest of the apple butter, preserved by canning, was kept on cellar shelves to be enjoyed through the winter.

🍎 Other Interesting Facts Related to Apple Butter:

•If the fire wood touches the kettle the butter will burn.

•Oak makes the best fire for a butter boiling because it gives a steady heat without creating much flame.

•Copper pennies are placed in the apple butter kettle to scrape the bottom of the kettle and prevent the apple butter from burning.

•It was said that a young woman who splashed the butter when she stired the kettle would make a poor housewife.

•If you turn the crock upside down, without a lid, and the mixture stays in the container without running out or dripping, it is “real” apple butter. (If it pours out, it is “jelly” butter.)

•When the butter is finished and poured in the crocks, the person who gets the penny from the kettle should save it because it is a good luck token.

[ne-cocoa]

Some other ships I absolutely ADORE!! So you shall adore them as well uwu 💖💞

South Park! Creek is top tier ☆*:. o(≧▽≦)o .:*☆

Pucca!! ♡✧。 (⋈◍＞◡＜◍)。✧♡ my beloveds

And moominvalley ♡〜٩(^▿^)۶〜♡ soft babz