norden.social

GangaI was up to the deep-fried tiffin chapter in the book I am focusing on atm, and I was hungry. I was getting really hungry so I made a large batch of spicy poha. Yum it is good. And so easy/quick.Poha is beaten/rolled rice flakes. Use the thick ones for this. Rinse them well, drain, and let them sit while you get the rest ready.Put some ghee in a khadai or pan, with mustard seeds, then when they pop add cumin seeds and curry leaves. When it settles add turmeric, asafoetida and salt. Then in with diced onions, green chilli and coriander leaves. When the onions are beginning to brown, add the poha. Mix well, cover, turn off the heat for a couple of minutes. Scatter with more coriander, and perhaps a little coconut. Squeeze some lime over the top.A great breakfast dish and snack.It hit the spot. This is <a href="https://mastodon.au/tags/VasantLad" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#VasantLad</a>'s <a href="https://mastodon.au/tags/Ayurveda" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Ayurveda</a> version with all sorts of good-for-you properties. For extra spiciness I added some of the fermented Hawaiian Chilli Water, and stirred through some roasted tomatoes that I had on hand.(There are lots of fancy recipes on the interwebs, but I also like this very plane but spicy version. Search for "Poha Recipes" for more fancy ones.)<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/Poha" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Poha</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

GangaSo an update on the <a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> bits.<a href="https://aus.social/@LifeTimeCooking/114289077925097396" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://aus.social/@LifeTimeCooking/114289077925097396</a>I have to post a link because mastoAU has suddenly restricted its posts to 500 char. Does not work for my food and garden posts.<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> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

Ganga (Alt account...)So an update on the <a href="https://aus.social/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> bits.🏡 The okra is going ok, ...... sort of. I am very curious about it. First, even tho I used unfiltered water it has been fermenting, so that is good. It is the second ferment where I accidentally didn't use filtered water and both are good.But I noticed some of the slime came out into the brine. Very interesting. It looks less slimy now than it did, and I might take an okra out tomorrow and inspect. It has to be ready as there is no way the okra will not float once I remove one, and I am not faffing around trying to find a way to keep them under the brine in that small jar.They do *look* good tho.🍇 Vinegar-in-making is still doing its thing. It still tastes like sweet vinegar. Weeks to go yet.🫙I bought some nice, proper bottles with those metal-attached tops - ... clip lids ... for the vinegar when it finishes. Quite cute. I used one and transferred the Hawaiian Chilli Water into it, as it has a smaller top. Presumably I won't pour too much of it on my food now. It does look cute in the bottle tho.🌶️ I use the Hawaiian Chilli Water and also the Fermented Blender Rinsing Water from when I made a chilli paste quite a bit. Delicious drizzled over almost anything, and into rice with some herbs. Funky and spicy.🤔 Considering another ferment for when the okra is finished. I read that fermented eggplant is 😘 <a href="https://aus.social/tags/ChefKiss" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ChefKiss</a> <a href="https://aus.social/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://aus.social/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://aus.social/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://aus.social/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaWhite Bean, Basil, Sun-dried Tomatoes and Turmeric SpreadYou know we like our spreads and dips, especially classic Italian ones. These days, on the <a href="https://mastodon.au/tags/NaturopathPrescribedDiet" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NaturopathPrescribedDiet</a> I serve them on rice crackers. The Pure Harvest ones with quinoa are one of my favourites. We keep the cupboard well stocked with a variety of them.This spread is a simple recipe that purees beans seasoned with olive oil, garlic, turmeric, lemon juice and fresh basil, and can be made mostly out of cupboard ingredients. It is divine in flavour and texture, with a multitude of uses. We made it a lot during Covid lockdowns when it was difficult to get fresh ingredients. So we substituted a lot. Parsley for basil, or coriander, or chives. I have even used rocket and baby spinach. Or simply left the basil out. It is so versatile.We often add sun-dried tomatoes and fennel seeds - it is a fabulous idea that came out of <a href="https://mastodon.au/tags/Moosewood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Moosewood</a> by <a href="https://mastodon.au/tags/MollyKatzen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MollyKatzen</a> – we've adopted this combo and use it in all sorts of things now.<a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</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/DIps" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#DIps</a> <a href="https://mastodon.au/tags/Spreads" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Spreads</a> <a href="https://mastodon.au/tags/ItalianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ItalianFood</a>

GangaWhat is next on the <a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> agenda, I hear you ask? Now that the Vinegar-in-the-making is doing its thing very nicely, I thought I might try a new one.Okra.Yes, rinse, dry and trim okra without cutting into the interior, jam them into a jar as tight as you can, jam in some garlic and chillies (or your preferred flavours), add 3% (by weight of water) brine - about 8g salt to 250ml, but always check. Depending on your weather and preferred tastes, leave from 1 week to several. I read of one person who left it for 4 months. Not sure I am THAT game.Burp every day or two if using an ordinary lid.The recipe in <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a>'s <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheArtofFermentation</a> has it fermenting for "several days". I quite like fresh ferments as it turns out, so it is likely to be under a week for me. Depending - the weather is quite chilly for a week, starting tomorrow.Success does depend on one other factor. I wanted to try a ferment with our tap water again. The first one was excellent - chillies for a chilli sauce. To prove that wasn't a fluke I am using tap water again. We shall see. 🤞 Sometimes I forget that I have to use filtered water.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</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> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaDid a large platter of roasted cauli and garlic cloves tonight to have with dinner. Drizzled with the fermented Hawaiian chilli water before the cauli and garlic went into the oven. You couldn't taste a lot of the chilli but wow you could taste the funky. Delicious. Tossed with home made nasturtium capers from last year.<a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</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/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</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>

GangaFried Upma with Ricotta Upma is a delicious breakfast dish and snack from South India, made from rava. Rava (also called Rawa, Sooji, Suji or Upma grain) is a semolina product that is cooked with spices and sometimes finely chopped vegetables for a stunningly delicious dish.<a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Ottolenghi</a>, in his book <a href="https://mastodon.au/tags/PlentyMore" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PlentyMore</a> takes his version of Upma and allows it to set before pan frying wedges. It is a delicious way to use Upma and a great use of left-overs. Rather than use his recipe, I cook Upma in a more traditional South Indian way, using his method to pan fry it, then serve it with either seasoned yoghurt or ricotta.Rava, like semolina, is a granulated wheat flour that has a grainy texture to it. There are two types available, a fine-grained version and a coarser-grained one that is better for making Upma. In general, sooji will have a finer grain than rava. I cook Upma until it is thick and holds shape. One variation has a looser consistency but if making the fried upma, it is best to cook it until quite thick.As an aside and just for your information if you are interested: There are many different types of rava, perhaps thousands of regional variations. Some of the variations are because different wheats are used. Eg Bansi Rava, also known as samba wheat, is a very fine powdered flour unlike the more coarsely granulated Rava. It is made from a variety of wheat called samba godumai that has a long body and slightly sharp edges on both sides.Another famous Rava is Bombay Rava which has a very coarse texture that is a little bigger than regular Rava. It is made from whole wheat grains of mottai godumai wheat. There is another type, chamba rava, which is a by-product of wheat flour. Semolina, on the other hand, is always made from Duram wheat.<a href="https://mastodon.au/tags/upma" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#upma</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/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a>

GangaGood morning all you beautiful people. Such a lovely morning. Cooler. Autumn.A bit of a <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> update.Dal is soaking to make a 3-lentil Tadka Dal a little later. I have some of the Indian black rice left over, so it will be a nice pairing. Plus something cauliflowery is on the cards.The vinegar-in-making is still progressing. It still has a sweetish taste so there is some way to go yet. I am not concerned about the film that was on top - it seems to be dissipating.The <a href="https://mastodon.au/tags/fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermenting</a> Hawaiian Chili Water has a strongly garlicky aroma. It has been 5 days - <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> says 1-2 weeks, but I find her times to be very long compared to other books and my experience. Plus it is presumably a lot warmer here. I'll decant it today, I think, and have a taste. Doddapatre is dehydrating. It is such a thick, succulent leaf, it takes forever. Next time I must remember to use a higher temperature right from the beginning, otherwise it would take weeks. <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</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/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a>

GangaMatki and Gotu Kola Salad with CoconutGotu Kola aka Pennywort is a bit of a super food with amazing properties - also some side effects so do your research before using. Occasionally I can find bunches at the local Asia grocery – a joy because it is used across Sri Lanka and India. In Sri Lanka a sambal is made, but this dish is a step further, a salad with a base of Moth Beans (Matki). It is very easy to make and matki takes under 30 mins to cook, so you can make the salad in the morning while you are pottering around getting ready for work, and then it is ready to have with dinner when you get home.Recently I found a gotu kola plant and now have it growing at home - it does well in a dampish, partly shaded environment. I have also made this dish with nasturtium leaves, parsley or coriander in place of the gotu kola. Other ingredients include onion, green chilli, lemon zest, grated coconut, and lime juice.<a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/GotuKola" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GotuKola</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/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaKuzhambu is made daily in Tamil households, and has hundreds, if not thousands, of varieties. It is basically a spicy broth that can but might not include vegetables and it is spooned or poured over rice as it is eaten.This Kuzhambu (pic) is one that is tamarind based and is strongly flavoured with curry leaves. There are many different recipes for this dish – you can search for them as 'curry leaf kuzhambu' or as 'Karuveppilai Kuzhambu'. This one looks good: <a href="https://rakskitchen.net/karuveppilai-kuzhambu-recipe-curry-leaves-kuzhambu/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://rakskitchen.net/karuveppilai-kuzhambu-recipe-curry-leaves-kuzhambu/</a> I use the recipe from <a href="https://mastodon.au/tags/Dakshin" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dakshin</a> - it is a little simpler than the one at the link. You might like to check it out if you have that book.<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/TamilFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TamilFood</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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>

GangaBack to that Karuppu Kavuni rice....I soaked overnight and cooked in the Instant Pot (1 cup rice, 2.25 cups water) for 15m with FNR.It was a great guess - perfectly cooked, nice and nutty. A little too much liquid, so will reduce that to 2 cups next time. Still, it is an easy rice to drain, and the broth is quite tasty too. Most importantly - the rice is delicious!<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/KaruppuKavuni" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KaruppuKavuni</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/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</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/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaRice is such a comfort food, in any form. While I love a bowl of traditional congee (vegetarian style), in this house we play free and loose with flavourings and toppings.For us, congee conjours up wintery days and long slow cooking of rice, beans, lentils and/or grains on the stove top. They can be cooked slowly in the oven also – image an overnight slow slow cooked congee ready for breakfast when you finally emerge from the doona. One of the delights of Winter is congee.One winter after shifting into this house we didn't have adequate heating for Winter. Boy it was cold, and mostly I spent time in the kitchen. It was the one place that was reliably warm (something was always cooking and the oven was on a lot). I cooked SO MUCH congee that winter.Jook is another name for congee. I've read that jook means “arrow.” A warm satisfying bowl of congee sure goes straight to the heart. When cooked, congee is usually soupy, a little runny, not thick enough to hold a spoon. But there’s no standard for consistency, so it’s perfect when it’s as you like it. It will thicken on standing, but can be thinned with some water or stock.Congee is perfect for breakfast, if you can get up early enough to cook it. Or cook in a low oven overnight. But it also goes down well at any time of the day, especially a cold Winter’s day. I like it best cooked in a Chinese clay pot – it makes a difference and I keep one just for congee.There are also "quick congee" methods using left-over rice. Honestly, they are very good too. But the style that has my heart is the slow-cooked version.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</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/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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/AsianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AsianFood</a> <a href="https://mastodon.au/tags/NotTraditional" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NotTraditional</a>

Ganga<a href="https://mastodon.au/tags/GrapeSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapeSaga</a> <a href="https://mastodon.au/tags/GrapesOfWrath" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapesOfWrath</a> <a href="https://mastodon.au/tags/VinegarSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#VinegarSaga</a>I also managed to strain the vinegar today - it looks good without all the must in it. It tastes like sweet vinegar, quite nice. And has lost all the alcoholic aromas. 1.5L which is what I predicted.Fingers crossed that all goes well. Another 1-2 weeks of stirring each day. 🔎 Plus.... You know I sometimes lose things, right? (eg dehydrator trays). When I started the vinegar ferment I cut up an old but still wearable tshirt top to cover the jar, as this ferment needs to have access to oxygen. I cut out 2 pieces. Last time I changed them over I washed the first and put it away carefully in a spot I'd remember.Famous last words.... I can't find it for love or money. 🤷‍♀️ <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</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>

Ganga<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> I've been a bit slow on the dehydrating and fermenting front lately - a bit busy with other things.But today I have trimmed the lemongrass to dehydrate for winter lemony teas. Also the doddapatre (aka so many other names like Indian Borage or Mexican Mint) which will help winter immunity. They have both been washed and are drying off in the sun before I snip them up and put them in the dehydrator.Also, I'll pot up some cuttings of the doddapatre for future plants and also gifts to herb-loving friends.<a href="https://mastodon.au/tags/FERMENTING" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FERMENTING</a>: I have decided on my next fermenting project - there are chillies galore in the garden, so I will make a double batch of Hawaiian Chilli Water. I used to make this (without fermenting) and it is great to have on hand to drizzle into or over anything. It is basically chillies, garlic and ginger, but you can add a huge range of optional ingredients too. Each family in Hawaii will have their own recipe. The basic recipe is from <a href="https://mastodon.au/tags/FieryFerments" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FieryFerments</a> by <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> - I'll make it her way the first time, then play with flavours. Here is her recipe on You Tube <a href="https://www.youtube.com/watch?v=7FaZFNNL8qw" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.youtube.com/watch?v=7FaZFNNL8qw</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/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaI have numerous Pumpkin Soups that I love, including this one. I first made it when I was on a Clean-out-the-pantry drive during the Covid lockdowns (I was trying to minimise shopping trips).Its a very versatile soup. Use any lentils. Toor dal, channa dal, chickpeas and split peas are all good candidates. Or small split fava beans. Brown lentils, puy lentils, beluga lentils, whole red lentils (masoor dal), horsegram, matki beans – all are good. Here I used some end-of-the-packet beluga. It makes for a dark soup – if this is difficult for you, just add plenty of chopped herbs as a garnish.Some lentil types will break down and make a thick broth for the soup, others are more likely to hold their shape and add texture. Either will work well.Cook the lentils first. Tinned lentils (or beans) are all Ok too.Start with onions, celery, carrot. Add chopped tomatoes, tinned tomatoes or some tomato puree. Chunks of butternut or other fav pumpkin/squash. Herbs. Spices (I use turmeric, cumin and chilli powder (or chillies). When simmering, add your lentils.Cook until done to your satisfaction.You can add anything else you fancy along the way,Top with herbs and/or crispy fried onions.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Soups" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Soups</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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>

GangaI was reminded yesterday how much I like steamed tofu. An awesome lunch with some "firm silken tofu*" that I had in the freezer, defrosted, steamed 10m, a sauce based on one in <a href="https://mastodon.au/tags/Nourish" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Nourish</a> and another one from <a href="https://mastodon.au/tags/KylieKwong" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KylieKwong</a> but adapted for what I had in the kitchen. It was so good and I have left-over sauce in the fridge.* From my fav Asian shop<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Tofu" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tofu</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/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

Ganga2/2 <a href="https://mastodon.au/tags/GrapeSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapeSaga</a> <a href="https://mastodon.au/tags/GrapesOfPlenty" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapesOfPlenty</a> <a href="https://mastodon.au/tags/GrapesOfWrath" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapesOfWrath</a> There is 1 kg grapes in the freezer, and the rest (from the first grape picking) is busy making vinegar. I can't recall how many I used without looking it up. Perhaps 1 kg.We are into Week 2 of fermenting the vinegar. It has been strongly smelling of alcohol, but that is diminishing now. Also the strong bubbling is calming (as expected). The next milestone will be the formation of the mother, I suspect.The view from the top looks like olives, but they are def grapes. You can see from the side that mostly the grapes are collapsing.<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> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</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/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a>

GangaNot sure if the <a href="https://mastodon.au/tags/GrapeSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapeSaga</a> has been <a href="https://mastodon.au/tags/GrapesOfPlenty" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapesOfPlenty</a> or <a href="https://mastodon.au/tags/GrapesOfWrath" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapesOfWrath</a> 😆 First, here is the 1.6Kg of dried grapes over 2 sessions of picking, slicing and dehydrating grapes, about a week apart. 600g resulting from the first one, and 1kg from the 6.5Kg of bunches. (They are super dehydrated, more than the first lot, so would have a heavier yield if I'd not miscalculated.)There is no condensation, so I can label and store.<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> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaAmaranth Leaves are the leaves of the varieties of edible amaranth plants. They are very easy to grow, and come up year after year, so keen gardeners are never without this vegetable in their gardens. The leaves can vary from green to red, and you will often see bunches in Asian green groceries.The leaves and the grain are exceptionally high in protein as well as amino acids, potassium, calcium, magnesium, iron, manganese, copper, and zinc - a vegetarian's dream plant.I cook them in Indian dishes, as the leaves are quite common in India so there is a great variety of recipes. Amaranth varieties are used in Asian cooking too. Known as Chinese Sinach or Een choi, it is often sold as whole plants with roots. <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</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/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/AmaranthLeaves" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AmaranthLeaves</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>

GangaToday's menu will include Silken tofu with garlic, ginger and chives, wildly adapted from <a href="https://mastodon.au/tags/Nouish" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Nouish</a> by <a href="https://mastodon.au/tags/HollyDavis" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#HollyDavis</a> And, later, Masala Beans, from <a href="https://mastodon.au/tags/ModernPressureCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ModernPressureCooking</a> by <a href="https://mastodon.au/tags/CatherinePhipps" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CatherinePhipps</a> Apart from the <a href="https://mastodon.au/tags/GrapeSaga" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrapeSaga</a>, this week has been quite busy and I am looking forward to a day of pottering.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</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/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

Recent searches

Search options

Administered by:

Server stats:

#fromthekitchen