snabelen.no

GangaSo, there are several types of hog plum TIL. The one I have seems to be one known in India as anbazhanga in Malayalam. It is very popular in several parts of India especially Goa and Kerala. It is apparently tart and can be used as a souring agent. As it ripens it gets a little sweeter and in Goa, curries with hog plums is common.It apparently makes excellent pickles and I have a number of recipes. Also, of course, it can be fermented in brine with green chillies! I read this "Tender ambazhanga in brine is an excellent snack with cocktails, like olives." There you go, I had pickles in mind but maybe I should brine them, to have a snacks.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaThe <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> table atm.From the back left:🟣 2 jars of Beet Kvass, each have different ingredient combos.🟠 1 of the 2 jars of chinotto syrup that are infusing in the fridge. Not a ferment, but up to a month infusion. It tastes REALLY GOOD even now. 😋 🥃 Made from roasted chinotto oranges plus a range of citrus (primarily sour), sugar and spices. See yesterday's post for pic.🧄 Blue garlic, fermenting. The lovely blue colour is a result of a reaction that often occurs in pickled and fermented garlic.🟢 Mustard greens, prepared a little different to the previous batch. These are chopped small, salted and massaged, then fermented in there own liquid. THEY ARE TASTING GOOD TOO, still crunchy and fresh but also fermenty and mustard-greeny. 😋 Different to the other jar. They'll be capped of and put in the fridge today.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaI've been playing in the kitchen. 🫙 Two jars of beet <a href="https://mastodon.au/tags/kvass" class="mention hashtag" rel="nofollow noopener" target="_blank">#kvass</a> made - it'll take 6-7 days to ferment. One is beetroot, carrot, greens, turnip and spices. The other is just beetroot and a few greens with spices. I ❤️ beet kvass.🥕 Lots of veg prepared for the week and a pile of beetroots cooked. Future me will ❤️ Sunday me.🍋 All the limes and cumquats picked, and some of the chinotto oranges, lemons and oranges.🍊 A tray of mixed citrus, mostly chinotto oranges, and some sweet spices is roasting, ready to make chinotto the drink syrup. THE HOUSE SMELLS AMAZING. They'll go into a sugar syrup tonight to infuse for a month.🍋 Other chinotto oranges prepared for making an Indian pickle during the week. 🍋 Lemons and limes are cut into wedges and are in the freezer.🍊 I'll pick more oranges during the week and spread around the neighbours. (I already have dehydrated orange slices and citrus scrap vinegar. I could make sweet things but sugar is off the table atm. Neighbours love them.)<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener" target="_blank">#GrowYourOwn</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Citrus" class="mention hashtag" rel="nofollow noopener" target="_blank">#Citrus</a> <a href="https://mastodon.au/tags/Chinotto" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chinotto</a> <a href="https://mastodon.au/tags/ChinottoOranges" class="mention hashtag" rel="nofollow noopener" target="_blank">#ChinottoOranges</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a>

GangaI am taste testing some of the different fried <a href="https://mastodon.au/tags/tofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#tofu</a> - see pic in thread.If I am using them in soups or curries I usually dunk in hot water to remove some of the oil, and throw them into the wet dish where they can soak up the flavours.This time I pan fried them after dunking in hot water.🟢 Fried soft tofu - thick slabs - I pan-cooked some before dunking in how water and some after. Both were good, but omg the ones without dunking get such a crispy outside yet the tofu inside is so soft. MY FAVOURITE 🏆🏆🏆 🟢 Tofu puffs (labelled Fresh Bean Curd) -individual small squares - I didn't enjoy these. They were a bit tough, and I think they need a wet dish to soak up (with or without pan-cooking) to really shine. 👎 🟢 Fried tofu - thinner slabs of a firmer tofu - nice. I think they might has been better without the hot water bath. 👍 <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FriedTofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#FriedTofu</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Tofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#Tofu</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a>

GangaTomorrow is citrus picking day - the remaining lemons and limes, a basket of oranges, the cumquats, some chinotto oranges, any makrut limes that are ripe.Last year I was quite flummoxed by the chinotto, but I have a few recipes now to use this funny fruit. I am going to make some chinotto, I think, and some of the Indian Pickle that I make with the makrut line and the chinotto oranges. I also have found a friend who is interested in trying them. That'll get rid of this year's crop.The oranges will be shared with neighbours.The lemons and limes will be cut into wedges and store in the freezer. I've done enough preserved lemons and limes to last me a year or so. Wedges are nice to use in smoothies or throw into other dishes. Very nice in a tray of roasting veg too.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a>

GangaPopped down for coffee with Rami and it was freezing cold. 12c outside, and the cafe had the front and back doors open. Despite the wood fired oven going, there was an antarctic gale in there. But the coffee and food was good.Then to the Asian grocery to pick replenish the stack of tofu. I have fallen in love with yuba/dried bean curd - I always loved it but now love to soak it, drain, and eat like noodles with a dipping sauce.From left to right: Fried soft tofu Five spice hard tofu (boiled, marinated and pressed within an inch of its life) 2 packs - make wonderful snacks Dried bean curd - 2 packs Fresh fry bean curd (puffs) Nutrisoy tofu - extra firm - only 1 pack as I have some marinated and in the freezer Fried tofu.(Still in my freezer - silken tofu enough for 2 meals, lots of extra firm tofu>)Had a nice chat with the lady serving me in the Asian shop about being vegetarian - somehow she guessed from my basket of goodies 😊 ❤️ <a href="https://mastodon.au/tags/tofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#tofu</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaSadly, I can't eat ice cream any more, at least atm, because of my <a href="https://mastodon.au/tags/NaturopathPrescribedDiet" class="mention hashtag" rel="nofollow noopener" target="_blank">#NaturopathPrescribedDiet</a> . But I had a long history with making ice cream to die for.Long before I came vegetarian I loved to make ice cream in Summer. I was pretty famous in our little group of friend for my vanilla icecream, an orange and cardamom icecream, and many many more. Then I became vegetarian and my take on vegetarianism did not include eggs (more recently I have begun to include eggs due to the severe limitations on the food regime I am on). Anyway, I stopped making icecream. I could have continued to make sorbets, which we all loved too, and shift over to eggless ice creams, but I didn’t have the heart. I was so attached to the ice creams that I used to make and how much my friends loved them. Eggless ice creams were not the same.But after years, I pulled the icecream machine out of the cupboard again, and the blender whizzed some home-grown strawberries into submission, to make what must be the best ice cream I had eaten in a long time! Strawberry and Black Pepper Icecream. It was pretty good.I played around and found a way to make ice creams that were pretty good, even excellent, and without a lot of the gums and pastes that professional ice cream makers recommend. But then my machine died. And now the cream and yoghurt so often required in ice cream, even coconut milk, are all off the table.I do miss it in Summer.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodStories" class="mention hashtag" rel="nofollow noopener" target="_blank">#FoodStories</a> <a href="https://mastodon.au/tags/Icecream" class="mention hashtag" rel="nofollow noopener" target="_blank">#Icecream</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a>

GangaMeanwhile I've put chickpeas on to soak and will make chickpea sprouts over the next few days.I love chickpeas roasted with mixed veg and a few spices or other flavourings. It is so easy to make and delicious.Last night I took cooked chickpeas direct from the freezer, broke them up and scattered them, still frozen, over the veg.It worked a treat! Maybe better than waiting till halfway through cooking and adding defrosted chickpeas. I did stir them all at half way.So I am sprouting some chickpeas to freeze for the same use <a href="https://mastodon.au/tags/AddedNutrition" class="mention hashtag" rel="nofollow noopener" target="_blank">#AddedNutrition</a>Easy to make the sprouts, just takes time for soaking then sprouting.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Chickpeas" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chickpeas</a>

GangaI hadn't eaten all day, a <a href="https://mastodon.au/tags/fasting" class="mention hashtag" rel="nofollow noopener" target="_blank">#fasting</a> day till dinner, so have just made a pile of Ottolenghi's Rose Harissa Scrambled Tofu (very easy to make, just onions, harissa, soft tofu - my favourite scrambled tofu recipe) using my Chilli Jam with Deep and Complex Flavours instead of harissa.A side of the home-made fennel kimchi and one of avocado.So good, so satisfying.Kimchi, hey, how good is it.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaThe only thing I would have changed, besides a larger mixing bowl, is to have more alcohol wipes on hand. You can use vinegar, but alcohol wipes are easier. Maybe keep some 70% isopropyl on hand.You use more equipment than you think - all of a sudden you need a measuring spoon and it is not on the list of equipment and it needs to be wiped down. Also a strainer for the beans once they are cooked - not on the supplied list of equipment.<a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaAll right! The miso is made - I just have to find some cloth to wrap around the container to keep dust out while letting air flow. And decide which shelf it is going onto. It took about 3.5 hrs once the soy beans were soaked (18 hrs) including cooking the beans in the Instant Pot. Add a couple of hours if you are cooking on the stove.The soy beans were a little softer than I would have liked, and softer than the test with the round soybeans that I did a few days ago. However they mashed easily and nicely, with a texture like soft peanut butter.Then you wait for it to cool to 35C-40C before adding the koji. I mixed the mash every 5 mins by hand (with those thin gloves) so there were no hot or cool spots. Then the koji/salt mixture was added and mixed well, and the texture was perfect - like perfect peanut butter, as my instructions described.I could have done with a bigger bowl for the mixing, even tho I have large Asian style mixing bowls. But I managed.Then the koji and soy bean mixture is shaped into tennis balls, a lot of fun.Even more fun, you *throw* each of these into the miso container, compressing each one before adding the next 😄 The aim of forming the balls and throwing them is to remove air pockets, thus helping to prevent mold and strange fermentations (asaik). A little salt over the top, covered with parchment, a bag of salt as a weight on top of the miso, aaaaaaand we are done 👏👏👏It requires airflow, so the container is not capped off - the lid is rested loosely on top and material will be tied around the container. 🤞 for a good result. Lots of fail points 😱 See you in 3 months for the checkin and stirring of the <a href="https://mastodon.au/tags/miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#miso</a>.<a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaThe soy beans are almost done, just waiting for the pressure to release.Everything is meticulously sterilised. The koji is rehydrated and I am adding the salt.If the beans are cooked ok (able to be squashed with finger and thumb), they are mashed and cooled to the right temp before adding the koji.<a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a>

GangaThis is a pic from their website of soy beans.<a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a>

GangaThe first hurdle in the <a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a> is that the soy beans are different to the ones that I bought from the shop for the Miso Trials.The ones from the shop are pea-shaped, and increased in size enormously after soaking. Both attributes seem inline with online sites. It was easy to see, when cut in half, that the beans were soaked to the core.The ones with the Miso Kit are bean shaped which is different to what they show on their website. They increased somewhat in size when soaked. When I cut them in half, it was difficult to tell whether they are soaked to the core.So what has been supplied in the kit, I muse.... Perhaps a different variety of soy bean? 🤷‍♀️ Confused.Pic shows an unsoaked soy bean I purchased recently, 2 soaked beans provided with the kit, and a bean cut in half.I'll let it soak another hour then proceed and see how it turns out. There is a chance the pressure cooking results will be different to the ones I trialled the other day.How to select soy beans: <a href="https://www.vietworldkitchen.com/blog/2012/10/soybean-buying-guide.html" rel="nofollow noopener" translate="no" target="_blank">https://www.vietworldkitchen.com/blog/2012/10/soybean-buying-guide.html</a><a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#Miso</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

Ganga<a href="https://mastodon.au/tags/Hazelnuts" class="mention hashtag" rel="nofollow noopener" target="_blank">#Hazelnuts</a> are one of our favourite nuts here in the kitchen and at the table. There is nothing that quite matches their nutty, slightly dry flavour and crunch. We use them a lot.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaIn other kitchen news, I have been using Sela Basmati rice lately and love it. It is a gorgeous golden in colour. Sela rice is a par-boiled rice - it is steamed or boiled prior to milling, which retains a lot of its goodness - far more then white rice.It is often called "easy rice", despite it being a little harder than white rice and taking longer to cook. It is because it is a forgiving rice, staying perfect under quite a number of cooking conditions.It is also beautifully aromatic.Look for some Sela Basmati in your Indian shop. <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Rice" class="mention hashtag" rel="nofollow noopener" target="_blank">#Rice</a> <a href="https://mastodon.au/tags/SelaRice" class="mention hashtag" rel="nofollow noopener" target="_blank">#SelaRice</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaIt feels like herbal cuppa tea time. A late dinner tonight will be the fermented veggies that I strained from the probiotic tonics this morning, quickly sauteed, a quick drizzle of soy, and some lovely rice.Oh yes, I did forget to mention that the two probiotic tonics were strained, bottled and refrigerated this morning. One from greens plus 1 carrot, and one from beets and carrots. Both with spices.Delicious - the tonics and the leftover fermented veg.<a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

GangaRight, the big <a href="https://mastodon.au/tags/MisoMakingJourney" class="mention hashtag" rel="nofollow noopener" target="_blank">#MisoMakingJourney</a> has begun.✅ 🫘 The soy beans have begun their long soak.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetaria" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetaria</a> <a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#Miso</a>

GangaYou know I love <a href="https://mastodon.au/tags/PlentyMore" class="mention hashtag" rel="nofollow noopener" target="_blank">#PlentyMore</a> by <a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ottolenghi</a> - my favourite of all his cookbooks. I've made most of the dishes from this book.The "Fried" chapter is noteworthy for all the snacky dishes. There are indeed some lovely recipes in this chapter.A couple are worth mentioning. Eggplant and Capsicum Pahi, a Sri Lankan dish, is pretty wonderful. (But I did change the recipe significantly to avoid deep frying the ingredients and to use the local, traditional Sri Lankan Spice Mix (Thuna Paha)).Fried Cauliflower with Mint and Tamarind Dipping Sauce – a real classic in this chapter. It is one of those dishes that has so much flavour and texture that it is difficult for non-vegetarians to recognise it as vegetarian.And oh, the okra in the Buttermilk Okra with Tomato and Bread sauce is divine. I like to serve the okra with just lemon juice.<a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaBy the late 1990’s I was beginning to cook Indian food or at least attempting to make a fair representation of some dishes. Many of my early attempts came from Goa as that was my first port of call on my first trip to India. Later I expanded my love of Indian food to Tamil cuisine and South Indian in general.Saar is similar to the Tamil dish Rasam, but with Goan twists. The recipe is from Tasty Morsels; Goan Food Ingredients and Preparation by Maria de Lourdes Bravo Da Costa Rodrigues. I picked it up on one of my early trips to Goa. It is like the Green and Gold of Goan Cuisine. I love to look through the book and remember my many visits to Goa over the years. I adore exploring the different areas of Goa, away from the tourist attractions, and dive into the different cultures. There were many times I travelled with a friend on his motorbike, exploring off-road areas and little-known beaches, as well as the local food markets, food stalls and tiny shops. Sleeping in thatched huts, eating at restaurants right on the beach, talking to women on the beach picking up inhabited shells to cook with rice. The smell of morning fires ready for cooking the day’s meals, the pink sands on the beaches, the sunsets, spice farms, hills, temples, music. Oh, Goa – I miss you! (I particularly miss the Goa of my first visits. It is no longer the same place, unless you can get well away from the tourist spots.)Note the Portuguese name of the author – there are at least 3 distinct cuisines in Goa – that heavily influenced by the Catholic Portuguese cuisine which is also non-vegetarian, that of the Hindu Goans which is more vegetarian and more traditionally South Indian. Finally there is the Muslim cuisine from the Muslim invaders and immigrants over the years.1/2 <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetaarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetaarian</a> <a href="https://mastodon.au/tags/GoanFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#GoanFood</a>

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