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#indianfood

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Ganga

Cookbook browsing today ....

A small booklet I downloaded off the web.

Food Memories of Migrant Women, by Mumbai Mobile Creches

Migrants in India are people who have moved from rural to urban areas, temporarily or permanently, looking for better opportunities and a more sustainable livelihood.

For example, India’s construction industry depends on migrant workers. The wives who accompany them are likely to work at the construction site or elsewhere. With migration, many of these women leave behind the secrets of their regional cuisine, carrying only the memories associated with their food with them.

This book captures a few recipes from those women, mainly yummy snacks and recipes you may not find in cookbooks.

This link will download the cookbook: mumbaimobilecreches.org/wp-con

The cover of the book with small metal bowls of Indian ingredients such as lentils, chilli powder, leafy herbs, green chillies, a type of flour, garlic, spices.
#CookbookBrowsing#Coobooks#IndianFood
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Ganga

I've made a small dry curry with the last of the tindora, and it is delicious. Also, the aroma of the spices while cooking.

The recipe is from

Plant-Based India: Nourishing Recipes Rooted in Tradition, by Dr. Sheil Shukla.

It is one of my most loved Indian cookbooks, altho I tend to love them all. This one is very special.

The tindora is sliced and stirfried with a range of spices for 25 mins, then hit with some lime juice.

Tindora dry curry on a pottery plate.
#FromTheKitchen#WhatIAmCooking#WhatIAmEating
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Ganga

I grabbed some black beans from the pantry, then was unsure what they are. They are TINY, and actually quite shiny. By process of elimination, I think they are black horse gram (lentils). I hope someone can confirm even tho I am pretty sure (and will cook them as such).

A container of the black lentils.
The black lentils, probably black horse gram, compared to other black beans and lentils.
#food#WhatIs#Lentils
Continued thread
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Ganga

OMG!!

Remember the makrut lime pickle I made 1 week ago?

Today was the scheduled opening day, so I have just tried it.

Hot, sour, with a slight and delicious bitter after-note. Not bitter and not as sour as fresh makrut limes, and the flavours have definitely mellowed *a lot* from when I first made the pickle.

The recipe simmers the lime first before mixing with Indian pickling spices. I think this makes all the difference.

I simmered them on the stove for about 30 mins (till I judged them soft enough), and used Ramdev Aachar spices (instead of the individual ones mentioned) as their mix is always terrific.

So happy to have a use for the makrut limes! I have made other pickles with them in the past, but they have been rather bitter.

gayathriscookspot.com/2016/01/

Some of the pickle in a small white bowl, next to a patterned bowl containing fresh makrut limes. The pickle has red spice mix encompassing the green lime pieces.
#Food#FromTheKitchen#WhatIAmCooking
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Ganga

Saffron Rasayana for the Weary

Are you weary? Stressed? In need of some relaxation? I have a rasayana for you – saffron in milk with honey and ghee. Always use less honey than ghee in the recipe. Amazingly, this drink relaxes and destresses. You feel your breath ease and deepen and worries vanish.

The art and science of #rasayana is about lengthening the lifespan, and individual rasayana recipes can be considered as tonics or something that enhances well being. Rasayanas not only include food but behaviours and practices.

A coffee cup sits on a sink drain board and is filled with a hot, gold coloured drink.
#IndianFood#FromTheArchives#FromTheKitchen
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Ganga

Tindora chutney was made tonight, with some of the tindora (kundru) I picked up on Thursday. It's delicious. Cooked tindora, sauteed onion and chilli, toasted urad dal, ground. Mustard seeds, curry leaves tadka. Tamarind, salt. It is so rare to see tindora here, I was so delighted.

The recipe is from Chatpate Chutneys, by Sudha Chandrakant

A simple but excellent book of Indian tangy chutneys.

the cover of the book with bowls of various Indian chutneys and ingredients.
#Cookbooks#food#Vegetarian
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Ganga

Cookbooks I am browsing today ....

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman

The Chettinad Cookbook by Meyyammai Murugappan and Visalakshi Ramaswamy

Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy by Ammini Ramachandran

All great cookbooks, and pleasant Sunday browsing. There will be a curry, roasted chickpeas, and some mung dal.

There may also be some tindora action too. Chutney and a dry curry. We shall see.

Cover of Chettinad Cookbook with dosa and chutney
Coveer of How to Cook Everything - green background, dark green, yellow and maroon text.
Cover of GG and GC with Indian spices and ingredients.
#CookbookBrowsing#Cookbooks#FromTheKitchen
Continued thread
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Ganga

I've made this ⬆️⬆️⬆️ pickle at last, with 3 makrut limes. 3 looked enough as I was cutting them, but of course they cooked down. Never mind, it was an experiment anyway, to see whether they would be a little less bitter than other times I have pickled makrut limes.

They will be spicy!

Opening in 1 week.

A jar of makrut lime pickles sits on a cutting board. It is abuot ¾ full.
#indianFood#pickles#food
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Ganga

Morel mushrooms grow in India? Yes, indeedy. They are called Gucchi in the Northern regions.

An evocative article with a great recipe.

Vanika Chaudhury makes a Gucchi Pulao
The recipe, passed down through at least three generations, is a vessel of cultural preservation, much like the jars of pickles that line the window sills of her home.

"Gucchi, the elusive morel mushroom, is the star of this dish. It is foraged in the high-altitude regions of Jammu and Kashmir, appearing only when spring’s first thunderstorms awaken them from the earth.

The Gujjar women, indigenous nomadic foragers, are the first to find these treasures, venturing into the forests after a night of thunder and rain. They carefully gather them, their knowledge of the land and its bounty passed down through generations. The fresh gucchi mushrooms must be eaten within two days, but drying them ensures their preservation for the year ahead."

goya.in/blog/vanika-chaudhury-

GOYARecipe for Kashmiri Gucchi Pulao — GOYAGucchi pulao is more than just food — it is a tangible connection to Vanika's family’s history, deeply shaped by the women in her family, and a living archive of her family's past.
#food#links#IndianFood
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Ganga

This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious.

It is a Podimas – a peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means "mash" in Tamil. It is a traditional type of Poriyal.

The mash, orange, sits in a white bowl with red patterns. It is topped with sauteed curry leaves.
#FromTheKitchen#FromTheArchives#TamilFood
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Ganga

I popped into the Indian grocery this arvo to pick up chickpeas and chickpea flour, and found a real treasure - TINDORA. aka Ivy gourd and kundru.

They are like the minutest of cucumbers, sort of oval shaped. In reality they are gourds and require a bit of cooking. i have never seen them in a shop before, and the lovely man who runs the shop said they are quite rare to get.

i know of them because my friend used to grow them. Marathis use them a lot, but are used elsewhere in India too. Also in Thai cuisine - maybe other parts of SE Asia too.

They make good chutneys, pickles, stir fries and curries. I'll probably make a small "magic chutney" with some, and a dry, stir-fried Gujarati curry with the rest.

Very exciting.

Tindora, tiny cucumber-like vegetables. A pile there-of. An internet picture, not mine.
#IndianFood#Tindora#Food
Continued thread
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Ganga

I like the look of this recipe for bitter citrus as it boils the fruit first. Normally I prefer not to cook things before pickling, but makrut limes can keep their bitterness even after allowing the pickle to mature. So I am going to try it, but using the Ramdev Aachar spice mix that I spoke about a while ago.

gayathriscookspot.com/2016/01/

It is quite common to use oil in Indian pickles in this way, and in fact it can help with preserving qualities (see one of the comments on the recipe).

I have a lot on this arvo but hopefully I will get to it this evening.

Gayathri's Cook Spot · Naarthangai Oorugai / Kafir Lime PickleWhen I bought home a huge batch of naarthangai / citron / kafir lime, I got two recipes from my aunt. This is the second recipe I got from her. Scroll down to the end of the post for the first reci…
#Food#Links#FromTheKitchen
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Ganga

India does yoghurt better than any other country IMHO. In particular, the dishes where yoghurt forms a delectable sauce either with other ingredients, or on its own.

This Parsi dish is amazing. When I first had it, at the home of a Parsi family, the whole room ceased speaking. The sign of an amazing dish when all conversation stops. Cooked with love.

I promptly asked her for the recipe.

A bowl of Parsi Yogurt Curry, also known as Kadhi, presented against a black background. The curry is a vibrant yellow-green color, indicating the use of turmeric and yogurt. It is garnished with a variety of spices and curry leaves, which add texture and colour contrast. A single dried red chili is also visible, adding a pop of colour and hinting at the dish's spiciness. The bowl itself has a rustic, earthy tone with a brown and beige speckled pattern, enhancing the natural and traditional feel of the dish.
#food#IndianFood#FromTheKitchen
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