Pawb.Social Reports @transparency

GangaI have been really deep diving into <a href="https://mastodon.au/tags/EasternMediterraneanFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#EasternMediterraneanFood</a> by <a href="https://mastodon.au/tags/PaulaWolfert" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PaulaWolfert</a>. It is one of the most interesting books I have read in terms of the author diving into the cultures and exploring the food with a curious, inquisitive mind. I have learnt a lot about the geography of the region as well as regional differences of recipes. I wish there were more books like this. Also, she clearly has cooked everything in the book, probably multiple times. Lucky family!!! 😃 😋 Her recipe for clarified butter (ghee-style, rather than French-style) is interesting. Bulgur is added to the butter, helping to collect the milk solids at the bottom.Do you make it this way? The Indian way - without the bulgur - allows the kids to eat the remaining solids from the bottom of the pan. I find them too dark, but some people like them.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/foodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#foodInfo</a>

GangaThe different cardamoms of the world - green, black/brown and white. And others....<a href="https://www.atlasobscura.com/articles/how-to-use-cardamom" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.atlasobscura.com/articles/how-to-use-cardamom</a><a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaAnother non-dessert rhubarb recipe I make is Rhubarb Umaboshi. There is enough rhubarb left from this pick to make another jar. It *does* taste like umaboshi!I find it lasts in the fridge longer than the specified 2 weeks.<a href="https://www.chopstickchronicles.com/umeboshi-rhubarb/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.chopstickchronicles.com/umeboshi-rhubarb/</a><a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/links" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#links</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

Ganga<a href="https://mastodon.au/tags/Rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rhubarb</a> is pickled, or at least in it's jar and beginning to pickle. I discovered I had some left-over brine in the fridge, so it made the job easy. I layered it with just-picked chillies and tarragon, and some fresh bay leaves.Meanwhile I got curious about eating raw rhubarb. Can you?**How to Eat Rhubarb Raw**In its raw state, the “pie plant” is pretty sour. Think Granny Smith apple sour! This is one of the reasons it’s often paired with sweeter fruits, like strawberry. To eat rhubarb solo, dip the stalk into sugar or honey to help mellow out that tart taste. You can also whip up a raw rhubarb compote and add it to your morning bowl of homemade yogurt. Its biting acidity goes beautifully with sweet ripe strawberries (of course), mangoes and even coconut.Rhubarb is a wicked good way to kick up the crunch factor in salads, too. Its sharp flavor makes a mouthwatering foil in sweet fruit salads, but it’s a delight in green salads, especially when paired with fennel. You can even add thin strips of raw rhubarb to a slaw.From <a href="https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/</a><a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

GangaBay leaves. Our bay leaves (sweet bay laurel) are so under-utilised. I say "our" bay leaves, as there are many different bay leaves around the world.How often and how many do you use them?If you know someone with a tree, grab a couple of branches, use some of the leaves fresh and dry the rest. They dry really easily. Home grown bay leaves are far far superior to those in shops.Don't use add 1 bay leaf to a dish. Add 3. Or maybe 4. You will love the difference.They have a clovey, earthy, dark, wintery flavour, so go well in soups, sauces and stew type dishes. With vegetables. Lentils.But not only savoury, they go well in some sweet applications. Custards. Icecream. Gin and bay leaf go well together. Crème brûlée. Brownies. Rice pudding. Try an orange, black pepper and bay icecream. Ottolenghi has used them in desserts.Make bay leaf vinegar. Use with peaches. With honey. With figs. Infused in the juices of a fruit salad. Include in herbal tea.Remember, they are not for eating, so remove them from the dish after the flavours have been infused.<a href="https://mastodon.au/tags/PS" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PS</a> I am thinking about bay leaves as I need to cut some branches and dry some more. My cupboard is bare of bay leaves.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/BayLeaves" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#BayLeaves</a>

Ganga<a href="https://mastodon.au/tags/Thogayal" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Thogayal</a> is a South Indian fresh vegetable-lentil chutney that is pounded or ground to a paste. It is eaten with rice and served as part of the first items served in a meal.I like this description of how to eat thogayal:To a scoop* of hot cooked rice, add 1 tsp of thogayal, 1/2 tspn ghee, and 1/4 tsp of gingelly oil (Indian sesame oil). Mix well using fingers and eat by hand.It is interesting (to me) to see the use of both ghee and gingelly oil, altho they both add lovely tastes.* I am not sure how big a scoop is. <a href="https://mastodon.au/tags/WhyOnionsCry" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhyOnionsCry</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/IyengarFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IyengarFood</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

GangaSambarIn Indian food, there are many lentil and vegetable soupy dishes. It is easy to use terms generically. But in India there is a preciseness about food that is deeper than many Western cooks care to delve into. Even so, they say that for every rule in Indian cooking, there are also as many exceptions to the rule.Sambars are a South Indian wet spicy dish (dal) based on lentils and usually eaten together with the main elements of the meal and served over rice. It is made with toor dal and some spices specific to sambar, as well as one or two vegetables.Three things (generally) define a sambar, and it is these that make it different to other dals.First a sambar is made with toor/toor dal (usually but there are variations). Toor dal is also know as tuvar dal, red dal or red gram dal. The second is the spice mix. The spices used in sambar will generally include fenugreek, chilli, curry leaves, black mustard seeds, turmeric, coriander powder. The spices may be added individually at different stages of cooking sambar, or may be ground and mixed together to make a sambar powder or paste, often used for convenience.Thirdly, the base of sambar is made with tamarind. The exceptions are sambars made with buttermilk or yoghurt. Did you know that tamarind, used so much in South Indian cooking, serves to preserve the vitamins of the vegetables cooked in it?<a href="https://mastodon.au/tags/MeenakshiAmmal" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MeenakshiAmmal</a> identifies four methods of preparing Sambar. Each method gives a slightly different taste. She is extremely precise about the way the vegetables are cooked and the spice mix used. She also states that only one vegetable should be used in a sambar - this is one of her rules that is not followed as strictly today. I prefer it, and love eggplant sambar and drumstick pod sambar best of all.<a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaPar-Boiled RicePar-boiled rice is NOT partially cooked rice. It is also NOT Instant Rice or Quick Rice. Parboiled rice is obtained by quickly boiling or steaming the raw grains before milling them, which passes nutritional value from the husks to the rice grain so they are not lost during hulling and polishing, but does not soften the grain. In fact, parboiled rice is harder than other rice. This ancient process has been used for over 2000 years in India and Pakistan, where it’s still a common treatment for rice. The process results in a product with higher nutritional value than white rice because some of the vitamins in the bran and germ diffuse into the grain. Its grains are hardened and take longer to cook, but remain intact and separated and are less likely to overcook. They are also more stable, resulting in a product that can be stored in the refrigerator after cooking. Parboiled rice is not a variety of rice. Visit any Indian grocery and you will see many different rices labelled as parboiled. You will also see some varieties that have parboiled and not parboiled options.Mostly unknown in North America, it is common in Italy (as well as South Asia) and generally used for sides and cold salads. <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

GangaKalonji (aka kala jeera (black cumin), nigella seeds)These black, tear shaped seeds are often mistakenly called onion seeds.Used in Indian, Middle Eastern and North African cuisines, they are slightly bitter and quite aromatic. The taste is somewhat like oregano.They are used in tandoor oven breads where they are sprinkled over the top, in pickles, the Bengali 5-spice mix panch phoran, and with various North Indian dishes. I adore the colour of the seeds and sprinkle them over dishes - especially over salads, savoury pastries before baking, and sometimes over Indian dishes using toasted seeds.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a>

GangaKasundi 2/2The wikip article is one of the few places that describes Kasundi well - go straight to the Types section. It has a great description of the range spices traditionally used, as well as 6 different types that emerged from the original mustard sauce: <a href="https://en.wikipedia.org/wiki/Kasundi#Types_of_kasundi" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://en.wikipedia.org/wiki/Kasundi#Types_of_kasundi</a><a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/kasundi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#kasundi</a>

GangaKasundi (aka Kasaundi), Tomato Kasundi, Eggplant Kasundi, Mango Kasundi Kasundi is a Bengali fermented mustard sauce unlike all other mustard sauces. Nose tickling, eye-watering, spicy and pungent. Sharper and stronger. Traditionally Kasundi was made with strict rules, restrictions & processes. It was treasured & guarded, & used sparingly, mainly with greens. These days it is used with all sorts of snack foods including as a dip with snacks, and in/on sandwiches, pizzas, burgers, omelettes, salads and other dishes. It can be made simply, with salt, ground mustard, dry chillies, turmeric & mustard oil, or with more complexity via the addition of a range of spices.** All other kasundis - tomato, eggplant, mango, etc - are riffs on that original sauce. They are, of course, manufactured now & available in shops.🇦🇺 Australia & NZ have fallen in love with Tomato Kasundi & Eggplant Kasundi. So recipes abound, Chefs and cooks include recipes in cookbooks, and expensive boutique, chef-made jars of kasundi litter the internet.However, not everything called Kasundi is kasundi.❌ I get very judgey about recipes that don't have enough mustard seed and mustard oil 😢 - most recipes down-play the mustard, so it becomes a spicy tomato sauce, not tomato kasundi. Good grief, even the Woman's Weekly has a (bad) recipe.You will even see it sold as a Goan product. I am not sure that Goa adopted Bengal's Kasundi, but happy to be convinced otherwise. 👍 My rule of thumb for Tomato Kasundi is - at least 1 Tbs mustard seeds per Kg of tomatoes (the recipe I use has 2.5Tbsp per KG of tomatoes), use of mustard oil, large quantities of ginger and garlic, and a good amount of spice. And NO FISH SAUCE, pleeeeze. And no fresh, salsa-like chutneys.🧵 1/2<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/kasundi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#kasundi</a>

GangaBergamot Oranges 2/2 Even more strange, in France, a bergamot orange is a different fruit again. David Lebovitz writes about it, bless him. It is the sour/bitter ITALIAN bergamot that is used for Earl Grey tea and bergamot oils, essences etc<a href="https://www.davidlebovitz.com/what-is-a-bergamot/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.davidlebovitz.com/what-is-a-bergamot/</a>Who knows which one the French bergamot sweets are made of.So, don't trust everything you read online about bergamots.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaBergamot OrangesI was googling info on bergamot oranges the other day and came across a foodie misinformation biggie! Sites are using pics of makrut limes to represent bergamot citrus, even sites that sell bergamot oils and essences. It is so weird. ✅ Pic 1 is really bergamot (<a href="https://www.ominutrition.com/the-story-of-citrus-bergamot/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.ominutrition.com/the-story-of-citrus-bergamot/</a>)❌ Pic 2 is actually a Makrut lime, but is called a bergamot orange. <a href="https://timesofindia.indiatimes.com/life-style/food-news/what-is-bergamot-fruit-is-it-healthy/articleshow/108205482.cms" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://timesofindia.indiatimes.com/life-style/food-news/what-is-bergamot-fruit-is-it-healthy/articleshow/108205482.cms</a> uses it, even tho its description of the true bergamot is wildly different. It is not only this site, it is all over the internet.This youtuber calls out the misinfo. <a href="https://www.youtube.com/watch?app=desktop&v=2cyTYfD_3ZI" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.youtube.com/watch?app=desktop&v=2cyTYfD_3ZI</a><a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaGarlic 🧄🧄🧄Garlic is an annual herbaceous plant with underground bulbs. The bulb is made up of sections called cloves, each encased in its own parchment-like membrane. The cloves from dried mature bulbs are used as flavouring and condiment. Garlic has long been used in many cultures for infections, worms and as an antibiotic and antiseptic. Louis Pasteur discovered its bacteria killing capacity. It was used in this capacity so well by the Russian army that it was called "Russian Penicillin". it is said to ward off many diseases and infections, and it probably wards off friends as well if eaten in excess... Note that the Egyptian pyramid builders are known to have used garlic for providing and prolonging physical strength.Flavour varies between varieties and growing conditions. Wild garlic is strong in flavour, and thus less is required in recipes. Likewise, Balinese garlic cloves are considerably smaller and less pungent than many Western Garlics, and so Balinese recipes may need to be adjusted accordingly.In Asia, it is available in different varieties, some with very white papery skin, some with pink and white skin and some creamy in colour. Store fresh garlic in an open container away from other foods in a cool dark place. Unbroken bulbs will kept for up to 8 weeks. Individual cloves will keep 3 to 10 days once separated from the head. It can also be kept in the crisper draw of the fridge. Garlic cloves can be frozen.Home-grown garlic has a lot longer storage time - up to 12 months if stored properly.Garlic is usually peeled before cooking, although baking or roasting garlic heads yields a delicious way of eating garlic. To peel easily, crush a clove with the side of a wide knife and the clove can be removed easily from the skin. more to come...1/2<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a>

GangaGaram Masala PowderGaram Masala is a mixture of spices, and the combinations vary with each household. "Garam" means "hot" and "Masala" means "spices", so the mixture of spices are traditionally those that heat the body according to the ayurvedic system of medicine. it is also a very aromatic mix.There is no one standard mix of spices for garam masala.Commercial mixtures often cut down on the more expensive cardamom and fill up with the cheaper coriander and cumin. Generally Garam Masala is a finishing spice, sprinkled over or mixed into food towards the end of the cooking to retain its freshness and aroma. As the spices that make up GM are already roasted, there is no need to fry it off when cooking.The recipe for GM that I currently use comes from <a href="https://mastodon.au/tags/PlantBasedIndia" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PlantBasedIndia</a> by <a href="https://mastodon.au/tags/DrSheilShukla" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#DrSheilShukla</a>. Whichever blend you use, dry roast all ingredients separately in a kadhai, wok or frying pan. Grind together and store in an air-tight container. Make in small batches to retain the freshness and aroma.Here are a couple of blends to get you started:(Simple) Cinnamon, Peppercorns, Cloves, Green Cardamom, Indian Bayleaf, Cumin Seeds. (VERY Simple) Cinnamon, Cloves, Green Cardamom, Black Cardamom. (Bharuchi) Cinnamon, Peppercorns, Cloves, Green Cardamom, Nutmeg, Mace , Star Anise.(Hyderabadi) Cinnamon, Peppercorns, Cloves, Green Cardamom, Indian Bayleaf, Black Cardamom, Nutmeg, Mace, Fennel Seeds(Madhur Jaffrey's) Cinnamon (5 cm), Peppercorns (1 tspn), Cloves (1 tspn), Green Cardamom (1 Tblspn), Black Cumin Seeds (1 tspn), Nutmeg (0.33 pod), Mace (1 curl)(Punjabi) Coriander Seed (5 Tblspn), Cumin Seeds (3 Tblspn), Peppercorns (Black, 2.5 Tblspn), Black Cardamom (2.5 Tblspn),Green Cardamom (1.5 Tblspn), Cinnamon (5 cm), Cloves (4 - 5), Nutmeg (0.2 pod)<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a>

GangaFenugreek Seeds and LeavesFenugreek was known as "Greek Hay" to the Romans. It is an unusual Asiatic herb/spice with aromatic and bitter seeds. It is used by Indians, Armenians, Iranians and Yemenis, who generously flavour their salads, curries and relishes with it. Many other countries also use it in specific ways, from Morocco to Georgia and beyond. It has many natural medical properties and is used frequently in Ayurveda.In the kitchen, fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). They are used in small quantities due to the somewhat bitter taste, enjoyed by many.It has cute, angular yellowish seeds that give many commercial curry powders their earthy, musky "curry" aroma. In North India they are used mainly in pickles, chutneys and vegetarian dishes. They are also part of the Bengali spice mix, panch phoran.In the South it is often added to dosa batter to assist fermentation. <a href="https://theblower.au/@AnnonBudgie" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@AnnonBudgie</a> explains why: "Fenegreek seeds help fermentation by breaking down complex carbohydrates into sugars, allowing yeast etc faster access to food and hastening fermentation."Interestingly, fenugreek leaves have a similar flavour to the seeds, without the sharp pungency. They are used both fresh (methi) and dried (kasoori methi), and can be bought frozen if fresh are not available.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaDal, Dhal, Dahl, DaalLet me first say that I get annoyed by all the different spellings of Dal. Stick to Dal. It is the most commonly used spelling, avoids confusion, and avoids you trying to transliterate from any of the dozens of Indian languages. English does not have the "dh" sound anyway, and I have never heard a non-Indian person pronounce it.Dal can mean one of two things. 1) a lentil, any lentil. Often put after the name of the lentil eg urad dal, red dal, toor dal, chana dal. 2) A dish made from the dal (lentil) which consists primarily of the dal (lentil) and spices, with some optional vegetables. It generally has a "wet" consistency, but not soup-like, and unlikely to be the thick mass that is found on many non-Indian recipe sites.Dals (lentils) are high in proteins. They are an integral part of an Indian vegetarian diet. Each dal generally can be purchased in 5 different forms. 1) skin on, whole lentil 2) skin on, split lentil 3) skin off, whole lentil 4) skin off, split lentil 5) as a lentil flourEach type has a very different flavour. Mung beans for example. Skin on types have earthy flavours, whereas without the skin they are quite sweet.A rule of thumb is that dals with the skin on need to be soaked overnight, while the ones with the skin off often don't need to be soaked or for a much shorter time. There are exceptions (eg urad dal).Different regions of India have local preferences for most-used dals, as to be expected.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaTempering spices, and a bit judgey on a cookbookThe whole idea of tempering spices in Indian cooking is to freshen the spices and infuse their flavours into the oil. In general, fat is a better carrier of spice flavours than water. That is why you might see a little more oil used for tempering than you'd see for just toasting some seeds in a little oil (eg in making a spice paste that is later fried off).It's an idea that takes a bit of getting used to if you are new to Indian cooking. Pouring a couple of teaspoons of oil onto a finished dish! Woah! But trust me, it makes such a difference.Anyway, when you see a recipe that STRAINS the oil from the tempered spices (to which onions have also been added), you might want to make some choices about the recipe and the book. This recipe uses half a cup of oil (!!!) whereas 2 - 3 tspns would have been sufficient. They dispose of beautiful, spicy, oniony oil 😭😭😭 (BTW, there are different names for tempering spices in the different regions of India. I stick to "tadka" as it was the name I first learnt. In Tamil it is Poorichukotal. I primarily use ghee, as it also adds to the taste of the dish, but Indian sesame oil or other oils can be used. Not olive oil though, pleeeease 🙏 )<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>.

GangaCurry leaves (kariveppilai)Curry leaves come from a small to medium sized bush that is native to India - please don't confuse them with the decorative, grey-leaved curry plant.The highly aromatic curry leaves provide the indefinable signature flavour in South Indian dishes, and are an essential ingredient in most South Indian recipes . They don't provide a dominant flavour, but their subtle taste is unmistakable, giving richness and robustness to meals. If you were to define it, you can say its a fragrant, complex, citrus-like flavour. Without curry leaves, the dish misses that essential "South Indian-ness".Curry leaves release the full depth of their aroma and flavour when tempered - fried and infused in oil along with other spices. This tadka is mostly made at the end of cooking and added to the dish, but occasionally the tadka is made first before adding the rest of the ingredients. Curry leaves can splatter when added to oil. I use a small tadka pan with a lid. I have learnt from experience to put the leaves in the upturned lid, then tip them into the oil and cover the pot in one swift movement 😆 Curry leaves are so easy to grow and can be grown in a pot. It is really hard to kill them (I have taken seemingly dead neglected sticks, re-potted them and remembered to water them, and they've developed into verdant plants.) It will grow from cuttings or seeds.A curry leaf is compound, consisting of up to 20 leaves arranged in pairs along a middle rib. For cooking purposes, the leaves are torn from the rib to facilitate cooking and eating. In South Indian recipes "ten curry leaves" more often than not refers to ten of the small leaves, or 1/2 - 1 larger leaf, rather than ten large leaves. But I use them with abandon.Curry leaves have nothing to do with curry powder and one cannot be substituted for the other.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaCurry"Curry" as a word does not exist in any Indian culinary dictionary, nor is it used in any Indian language. It is rather, a corruption of the Tamil word "kari", used originally for any spiced relish used to accompany rice. During the days of British occupation, they started to describe any Indian dish, including a liquid broth, a thicker stew, or even a dry dish, all of which appear successively in a traditional South Indian meal, as "curry", a practice now followed world-wide for any spicy (wet) dish, albeit incorrectly. <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

Recent searches

Search options

Administered by:

Server stats:

#foodinfo