To tempt or inspire....

Aloo Wadiyan (Punjabi)

Wadiyan (also spelled Varian and Badiyan, and called wadi for short) are large balls of dried lentils, peculiar to the cuisine of the Punjab. They are sun dried spicy urad dal balls that serve to spice a dish and also to thicken the gravy. They are very spicy and each bite sends a burst of flavour to your tastebuds. They are also quite meaty in texture, and thus a good option for your non-vegetarian friends.

This dish cooks the wadi and potatoes (and sweet potatoes - my addition) in a tomato-onion-spiced gravy for a relative quick, definitely easy meal. Wadi go very well with potatoes, but can be cooked with other vegetables too.

Here I have used a mixture of potatoes and sweet potatoes, or you can use butternut and potatoes. These mixtures are not really traditional, but work very well in the modern kitchen.

Because the Punjabi wadi are extra spicy 🌶️ , not a lot of other spice is needed in the dish. I sometimes forget this and end up with an EXTRA spicy meal! 🥵 🔥

#food #IndianFood #TemptOrInspire #FromTheArchives #FromTheKitchen #vegetarian #vegan #EggFree

Deciphering the names of Indian rices https://www.paticheri.com/2023/09/09/rice-names-and-memory-work/

#IndianFood #food

@JStark
Basically when you mention hashtags within the text, then screen readers don't read it properly or reads with interruptions.

**Example:** `I love #Italianfood and also #IndianFood `

**Screenreader:** I love hashtag Italianfood and also hashtag IndianFood

There is no problem adding them inline, but imagine 5 hashtags in 3 sentences post.

Else, we can define hash tags at 2nd of the post (In sentence case).

To tempt or inspire.....

Kasa Kasa Payasam aka Poppy Seed Payasam

Poppy Seed Payasam is a nutty and creamy sweet dish made with white poppy seeds, coconut and saffron simmered in milk and topped with toasted cashews. Payasam is a typical Indian traditional sweet usually made for festivals and as a sweet treat in homes.

Poppy seeds are tiny seeds known as kasa kasa in Tamil. Indian recipes usually use white poppy seeds rather than the black ones, so look for them in your Indian supermarket. They are used for their flavour, texture and thickening qualities.

Did you know that poppy seeds calm the mind and stimulate the digestion? In Ayurveda the taste is pungent, astringent and sweet. Its heating action acts as a vata calmer. Used with nutmeg or valerian they can induce relaxing sleep.

#IndianFood #FromTheArchives #FromTheKitchen #Vegetarian #EggFree

My office for part of today. Veg Manchurian with (very spicy) Gravy. Masala Chai. Street food. Catching up on emails and reports.

#IndianStreetfood #IndianFood #WhatIAmEating #OfficeForToday

A stunning looking Kakdi Nu Raitu Or Cucumber Raita

https://binjalsvegkitchen.com/kakdi-nu-raitu-or-cucumber-raita/

#IndianFood #vegetarian

I'll be making Methi Chhaman tonight, from the fabulous Kashmiri pandit cuisine. It is like Paneer Palak, but with a mix of fenugreek leaves and spinach. The recipe is from #IndianVegetarianCurries by #VijaiMehra, a bit hard to get now.

It is similar to https://www.vegrecipesofindia.com/methi-chaman-recipe/, but with simpler spicing.

#IndianFood #WhatIAmCooking #vegetarian #FromTheKitchen

and in these pics:

Kodo Millet
Little Millet
Proso Millet
Sorghum

2/2

#IndianFood #millet #ILoveMillet

From the Kitchen this weekend....

🌶️ Tonight is a mung bean and greens curry on rice with yoghurt and crispy onions, a carrot chutney (HM) and a pickle.

🍚 I chose a short grain rice tonight instead of the usual long grain basmati. Just for a change.

🤗 During the breaks in the soccer last night I pottered in the kitchen to relieve the stress of the game. Oh my goodness! What a game! I made another jar of ginger paste (ginger ground with a little vinegar and salt for preserving).

🐄 And also put 2 litres of yoghurt on to "brew" overnight. Half went in the EasiYo thermos container, and half in the dehydrator on the "yoghurt" setting. I love getting them out and seeing the yoghurt perfectly formed. I suspect the dehydrator works just a tad better, but there is little in it.

🌊 I put some kombu on to soak overnight (hence this thread this morning https://mastodon.au/@LifeTimeCooking/110879772680720733). I used 2 types of kombu, Hidaka and Rausu.

🍲 The kombu soaked overnight, then I bought it slowly to just under a boil, added miso and enjoyed an awesome bowl of miso soup. The best miso soup for a while!

🥙 Also yesterday I made dosai - a quick multigrain one where you mix several flours to a batter, sit for a short while, and make those awesome Tamil flatbreads. See here for deets: https://mastodon.au/@LifeTimeCooking/110874240038358211

🍏 While the dosa batter was resting, I whipped up the best Indian quick chutney ever! Tomato, apple and ginger chutney - spicy and absolutely delicious!

📖 The recipe for the dosa and the chutney (what an excellent pairing) are from #Tiffin by #RukminiSrinivas

🥒 Today's pickles are HM Indian quince oil-based pickles.

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #vegetarian #eggFree #indianFood #Cooking #cookingAu #JapaneseFood #food

@SRDas Remember we were discussing fine semolina ie buying too much? I hope it was you 🤔 I promised to share what I make with it.

Anyway, recipe #1 of using up the semolina is a multi grain dosa, made with a mix of flours. Mainly semolina. Rice flour, wheat flour, urad flour and ragi flour. I'd add some fine ground fenugreek but I don't have a grinder that will grind a tiny amount fine enough. The batter is mixed with onion, chilli, cumin seeds, coriander leaves, ginger, popped mustard seeds (and oil). I have mixed the batter, just letting it hydrate before cooking. Will make an apple chutney meanwhile to go with.

That's prob enough to inspire you but happy to DM the recipe if you'd like.

#IndianFood

From the Kitchen already today:

Baingan Bharta - spicy mashed eggplant. I used roasted eggplant pulp from the freezer, also some cherry tomatoes from freezer, with onion and spices.

I topped with very limey char-grilled broccolini. A perfect Friday brunch dish.

Recipe is from @MadhurJaffrey's book #FlavoursOfIndia. There are lots of different but similar recipes around, and I like to try different ones. My favourite so far is from #Tiffin by #RukmiiSrinivas

#IndianFood #CookingAU #vegetarian #vegan #FromTheKitchen #WhatIAmCooking #WhatIAmEating

Hyping the east bay real hard

#IndianFood #BayAreaEats #BAE #EastBay #BayArea #California #FoodRecs #Food

This person is cooking dishes from every state in India. This week’s is Jharkhand. I love dhuska! Haven’t had it in a while (since I was last in Jharkhand)

https://www.reddit.com/r/IndianFood/comments/15jzmbn/week_22_of_making_dishes_from_each_indian_state/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1

#IndianFood

A new Indian market near us
#writing #Indian #indianfood

https://original.newsbreak.com/@darrylbrooks-561448/3113829475286-exploring-indifresh-a-culinary-adventure-in-cumming-georgia

From the Kitchen today....

💚 Spinach was on the agenda, and I was reminded how bright green it can get when sauteed. Delicious. Simple, easy, with pine nuts and nutmeg.

💚 Leftovers of the 13 Treasure Happiness Soup - it is always so good you can't stop at one bowl. Two is the absolute minimum. There is enough for tomorrow 🥳

💚 Chilli Paneer 🌶️ 🌶️ 🌶️ Who'd have thought it would be as good as (or better) than some restaurants? 🤦‍♀️ Paneer lightly battered, in a sauce made primarily from (chilli, onion, garlic. red capsicum) with chilli sauce, soy sauce and tomato sauce. That's #IndoChineseFood for you 😋 😋 😋

💚 Oh! My! OH! MY! When the (chilli, onion, garlic. red capsicum) hit the hot oil in the pan - the aromas! I think the street was salivating at my kitchen window.

💚 The recipe is from #ChaiChaatChutney by #ChetnaMakan.

💚 With the paneer was more of the sprouted brown basmati, which is my new love. Found just before the rice crisis hits, so I may never ever find any more 😭 💔

#FromTheKitchen #WhatIAmCooking #WhatIAmEating #vegetarian #EggFree #cooking #cookingAU #IndianFood #IndoChinese

Minus one point for not having dosa as a breakfast option. Plus two points for the English-ish pun.

Chaiwalla in Brighton. I think it's on that side of the Brighton-Hove border. If not, it's in Hove.

#Brighton #BrightonAndHove #Food #IndianFood (kinda)

I've been obsessively listening to #OffMenu. It's been eye-opening and thought-provoking (and laugh-producing).

One thing I wonder about is what country's cuisine is (second-)most popular in each country. In the US I'd say Mexican. In the #UK, it's obviously #indianfood

Lots of guests have opinions on "poppadoms or bread" but tortilla chips have never come up in any context. (I mean, salsa is essentially tomato chutney, right?)

Interested to know your country and most-ordered "foreign" food.

Here’s a map of all restaurants in Germany that sell dosas

https://www.deutsche-dosa.de/

#Food #IndianFood #Dosa #Maps

2/

What rice is available may rise dramatically in price, you'd imagine.

And imagine not being able to get rice at your favourite Indian and Chinese restaurants.

It is unthinkable. The Rice Crisis may rock the world.

#food #climateChange #IndianFood #RiceCrisis

Basmati rice, saboot moong daal with onion-tomato tadka, aloo-mixed greens and topped with homemade ghee. She said it’s very yummy!!!! 💃

#Dinner #IndianFood #VegetarianFood