background preloader

Asia and middle east

Facebook Twitter

Where Southern Soul Food Meets Southern India. The food of the south of India and the south of the United States may not seem a natural pair, but maybe that's because the fusion doesn't happen at a geographic border—or all that often (Tex-Mex it's not). In the kitchen of Asha Gomez, though, who grew up in Kerala, India, before moving to New York, and then Atlanta, the meeting happens at every meal. Her cooking intrinsically melds the food of her childhood and the food of her current home. She opened the restaurant Cardamom Hill in Atlanta a few years back to great acclaim, but closed it after striving to be more available for her son.

She now runs two daytime venues, where her time is more flexible and her son can play DJ—"with his singular mix of Led Zeppelin, Bollywood, and a bit of Lynyrd Skynyrd," as she tells in her new book, My Two Souths: Blending the Flavors of India into a Southern Kitchen. It’s Asha's real life that makes the food in her book so pleasant. Here are ten reasons to come back to this book: 1. 2. 3. 4. 5. 6. 7. Asafetida — Even stinkier than garlic :: by Vijaysree Venkatraman. “Eat no onions or garlic, for we are to utter sweet breath,” a Shakespearean character entreats actors in the play A Midsummer Night’s Dream. Alliums are aromatics, eaten precisely for their smelly qualities. But what if you’re forbidden onions and garlic for life? Some vegetarians in India are required, for religious reasons, to shun onions and garlic. They have come to rely on a potent resin as a replacement: asafetida. “The asafetida is one of the strangest and strongest of all spices,” Harold McGee writes in his classic On Food and Cooking.

Afghanistan is the world’s leading exporter of the spice. Asafetida is available in any Indian grocery store; just ask for hing (pronounced “heeng”). Ground asafetida is easier to use than a chunk of the resin. Ah, that odor. But don’t let its stink deter you from trying asafetida. Asafetida really shines in lentil-based dishes. Growing up, I was not a fan of the mineral-like spice. Sundal is a traditional chickpea dish made with asafetida. Indian Recipe Community | Subscribe to Chillimix. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: To make your Thai food fresher, spicier, and more vibrant, start with a batch of Megan Scott of The Joy Kitchen's homemade curry paste.

When I first met my husband, I was pretty green when it came to Thai food. Growing up in a small town in the South doesn't exactly foster culinary exploration. But when you marry someone with a fondness for curries, especially "Thai spicy" curries, you adapt. We used to buy those little containers of curry paste that you see at most Asian supermarkets, but they lack the fresh, complex flavor that a good curry should have. So we struck out on our own. More: While you're exploring your spicy side, try a bowl of homemade Pad Thai. We like to make large batches of curry paste, pack it into ice cube trays, freeze it, and then store the frozen cubes in zipper-top bags for ease of use. Green Curry Paste. The History of Indian-Chinese Cuisine and Recipes.

Meera Sodha Wants to Change the Way You Think About Indian Food. There is a cluster of palms waving in Meera Sodha’s garden. The leaves are wide and sturdy, unfurling from a hairy trunk in a terracotta pot. Looking at them, it’s easy to forget we’re in East London and not shored up on a riverbank in South India. “They remind me of Kerala. And I miss Kerala.” We have been meaning to visit Meera for a while now. The interview date was set back a couple of times as Meera moved from her “tiny” flat into a “much more grown-up” townhouse in Walthamstow in East London. Growing up, Meera’s interest in cooking remained limited. It wasn’t until starting university in London that she felt a desire to get back into the kitchen.

“I looked down the menu at all the kormas and jalfrezis. So, like many of us in a time of need, she called on her mother for help. So began Meera’s quest to gather up the family recipes, taking her from London to her parent’s house in Lincolnshire, where she’d sit peering over the counter as her mother cooked. Serves 4. Kale Pickled Seaweed. Spice route: Indian recipes | Wallpaper* Left to right: Green Chilli Fritters and Tomato Chutney Mirchi Pakora (Green Chilli Fritters) Serves 4 Ingredients: 12 large green chillies, 3 medium potatoes, peeled, boiled, and mashed, 1 tbs chopped fresh coriander leaves, 1 tsp amchoor (dried mango powder), 1 tsp ground cumin, 1 tsp sugar, 150g gram (chickpea) flour, 1 tsp ground turmeric, 1 tsp ground coriander, 1 tsp cumin seeds, 1/2 tsp red chilli powder, 1/2 tsp salt, vegetable oil for frying Method: Put the mashed potatoes, chopped coriander, amchoor, cumin, sugar and salt into a bowl and combine thoroughly.

Slit the chillies lengthways on one side, keeping them whole, and scrape out the seeds. Stuff each chilli with the potato mixture. Tomato Chutney Ingredients: 4 large ripe tomatoes, 1 tbs vegetable oil, 1 tsp mustard seeds, 1/2 tsp cumin seeds, 10 curry leaves, 1 inch piece of fresh ginger, peeled and finely chopped, 2 green chillies, finely chopped, 1tsp salt, 2 tsp sugar, 2 tbs chopped, fresh coriander leaves. South Indian breakfasts beyond the idli, upma, and masala dosas. Idli, upma, and masala dosas are an integral part of the traditional South Indian breakfast. But, that is just a tiny winy bit. Say, hello to some nutritious and yummilicious brekkies. 1. Sevai Sevai in Tamil and shavige in Kannada; these gluten free rice-noodles of South India are considered a gem among the breakfast recipes.

They are usually eaten along with chutneys, and sometimes just pickle. 2. Not just breakfast, but also an integral part of festival luncheons and as prasadam in temples, Puliyogare is an all-time favourite. 3. This popular dish from Karnataka, when translated means rice bread. 4. A signature dish from God’s own country, steamed rice and coconut cakes are served with black chickpeas curry. 5. A delicacy from Andhra Pradesh, Pesarattu dosa or the whole green moong dosa, makes for a nutritious breakfast. 6. This one has many names – Paddu or Guliappa in Kannada, and paniyaram in tamil. 7. 8. 9. 10. 11. 12. 13. This rice-based dish is an all-time fav in Karnataka. The Japanese Vegetarian Kitchen: 05/2011. Hello! I am happy to see you again. I will update this blog once a week. The last few days in Tokyo continues to be a warm day.I think summer is surely coming soon.

Before the coming summer,rainy season is coming to Japan.Now, before the rainy season, the most refreshing season of the year. Well, I'll show you today's cuisine. Gyoza is a favorite dish for everyone.Previously in this blog, I introduced a mushroom gyoza. But you may think it is difficult to make gyoza. Ingredients for 1 person 3 oz yam 2 oz nira(or chives) 2tsp miso 6 gyoza skins Sesame oil Chopp nira(or chives) to the first. Please worn down to the yam. Mix the nira(or chives) and yam. Please spread the miso on gyoza skin. Heat sesame oil,and put gyoza skin.Please put the yam and nira paste on top. Please cover one more gyoza skin.Like a sandwich! And bake it golden brown on both sides. Now, gyoza was completed.Cut it easy to eat, and Place the dish.Let's eat! ファンページも宣伝する. The Japanese Vegetarian Kitchen: 06/2011. Hello! I am happy to see you again.

I will update this blog once a week. Well, let me introduce today's cuisine. Today's recipe is a dish with zucchini. Ingredients for 1 person 1/2 zucchini (about 3 oz) 1/4 onion(about 2oz) 2tbsp sake 1/2tbsp soy sauce 1tsp sesame oil Cut zucchini into bite-size.Slice onion. Place zucchini and onion in a saucepan,and add the sake,soy sauce and sesame oil. Put a lid on the saucepan.Bring to a boil over medium heat,then turn the heat down and simmer for about 8 minutes,until the zucchini is almost cooked. Now, this dish is complete.The zucchini is soft enough melt.Please try it! This blog is updated once a week, in the right side, I will briefly introduce my Japanese blog recipe.Please come and enjoy! I am also sending information on face book.The Japanese Vegetarian Kitchen ファンページも宣伝する.

The Japanese Vegetarian Kitchen: Simmered zucchini with miso. Hello! I am happy to see you again. I will update this blog once a week. Japanese like fish cooked with miso.Miso is a fermented food, it is good for your health.It is a delicious dish vegetable cooked with miso. Today's recipe is simmered zucchini with miso. ingredients for 1 person 4 oz zucchini 1 tbsp miso 1 tbsp mirin(or maple syrup) 3 tbsp sake 1 red pepper Cut zucchini into bite-size. Place the zucchini in a pot,and add miso,mirin,sake and red pepper.Bring to a boil over medium heat,then turn the heat down and simmer for about 8 minutes,until the zucchini is cooked. This dish is complete.This is a very simple dish.Zucchini is very soft as melting.Please try! This blog is updated once a week, in the right side, I will briefly introduce my Japanese blog recipe.Please come and enjoy! I am also sending information on face book.The Japanese Vegetarian Kitchen ファンページも宣伝する.

Sesame Ginger Miso Cucumber Salad. Remember that time we ate salad and I promised you more salads this year? Yeah, me neither. We’ve had five desserts since the last time we chomped down a salad together, but since every good summer BBQ should be made up of equal parts vegetables and ice cream, I’m sharing this super simple sesame ginger miso cucumber salad as we head into cook-out season. (And if you haven’t figured out which flavors of ice cream you’re making for the weekend shindig, might I recommend coconut vanilla bean, chamomile honeycomb, or strawberry chocolate chip? Probably you’ll need all three.)

Keep this cucumber salad tucked away for when you’re recovering from your National Donut Day hangover. (Pause – did you eat donuts yesterday? For my 30th birthday this year, we had some friends over for an epic dessert potluck – the birthday party of my childhood dreams. And it was epic. I regret nothing. If you treated National Donut Day like my dessert spree, you’re probably aching for something green. Caramelized Onion, Coconut, and Egg Curry Recipe on Food52. Vegetable Chow Mein-ish with Asparagus, Shiitakes, and Edamame Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 29 + Save ▴ If you like it, save it!

Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Adapted from Cal Peternell's Twelve Recipes, vegetable chow mein-ish has become a family favorite. A few notes: The original recipe calls for 1 pound of spaghetti (you don't need to use soba or egg noodles or other Asian noodles to have success with this recipe). Because all of the vegetables sauté at the same time, it’s important to prep them all before you start cooking. Carrots: I haven’t even been peeling them. A few notes: The original recipe calls for 1 pound o (…more) —Alexandra Stafford Serves 4 This recipe is a Community Pick! More Great Recipes: Asparagus|Pasta|Vegetables|Entrees.

Sri Lanka | Global Table Adventure. English Breakfast, Irish Breakfast, English Afternoon… Why so many names when they’re all “100% Ceylon Tea”? My husband gave me a box set of black teas for Christmas. I poured intently over the dozen-or-so varieties only to discover that, while the tea names varied, the labels all listed the same ingredient: 100% Ceylon Tea. The issue came up again this month: I am fueling my book tour with gallons of tea … and yet every cuppa is little more than a brew of 100% Ceylon Tea. Isn’t the definition of insanity Doing the same thing over and over again but expecting different results?

I had to find out what was going on. Read More It all started about a month ago. Read More After you make this recipe, you will be haunted. Read More The best thing about thinking I don’t like something, is finding out how wrong I am. Read More My friend Ruby grew up in Sri Lanka and spent the better part of her 40th birthday making sure I learned everything there is to know about the food. Read More Read More. India | Global Table Adventure. Cooking a pot of Biryani can be deer-in-the-headlights overwhelming – so much so, most people wouldn’t consider getting the spiced rice dish anywhere but a restaurant. But – ah! I recently learned a few tricks that make cooking this party dish less like facing an oncoming semi-truck, and more like conducting a well-orchestrated fireworks show.

A lesson in perseverance Real talk: The first time I made biryani I crashed, burned, and vowed to never make it again. Though you can also find the recipe in India and other nearby countries, I first got the idea of tackling biryani while reading Rickshaw Girl with my daughter. This empowering Bangladeshi chapter book features a young artist who wants to help her struggling family. Though the little girl can’t make money with her Alpana drawings, she hatches a plan to drive her sick father’s rickshaw to supplement the family’s income. Read More Ava’s school encourages outdoor play – even when it snows. Read More Read More Read More Read More Read More. Vegan Indian Desserts Recipes. Map Room | Global Table Adventure. From February 2010-November 2013, my family cooked and ate a meal from the world’s 195+ countries and territories.

We shared our experiences so you can do it, too. Use this interactive world map to explore the countries we cooked. To begin your tour, simply click a pin and link to all recipes and posts about that country (or use the search box at the top of the page to find exactly what you’re looking for). You’re sure to find something yummy to try! View Countries I’ve cooked on Global Table Adventure in a larger map There are many answers to the question “How many countries are there in the world?”

When I started this adventure, some experts said 192, while others said 194, or even 195. Coconut and Tapioca Soup Recipe. Exploring the culinary world of the Middle-East | Taste of Beirut. Mirza Ghasemi. Taste of Beirut. Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice Recipe on Food52. Spinach & Potatoes In creamy Yogurt gravy » DivineTaste. My extended family is still visiting to see the latest addition to our clan, our son Harivansh.

This way I get to meet everybody. The latest person who came visiting was my cousin Raksha. To say that she was ecstatic to meet her nephew would be an understatement. Both nephew and aunt had a wonderful time bonding with each other. Raksha is one of the most wonderful people I know and I’m not saying this because she is family. Anyone who meets her will be touched by her warmth and affection. I had to make something for her. I love yogurt gravies and they are a constant feature at home. 9 Recipes to Get You Back to Bok Choy. How to Make Onigiri (Japanese Rice Balls) Any Which Way. Kimchi Fried Rice. Chinese Pumpkin Cake. Chinese Fried Rice Recipe. Simple Recipe: Super Soft Mochi. How to Make Mochi: 15 Steps. Onion Sambar recipe on Okonomiyaki Savoury Pancake. Chinese. Goya Chanpuru Bitter Melon Stir Fry. Potato Korma recipe on Besan Burfi with Condensed Milk (Dairy-free) - Chickpea flour Fudge.

Gluten-free Potstickers filled with Sweet & Sour Tempeh and Celery. Vegan Gum-free Recipe. Food52. Recipes. Daifuku Mochi (Sweet Rice Cake): Eating Japan. Friterte løkboller – onion bahji – med raita - NRK Mat - Oppskrifter og inspirasjon. Chana Masala - Dreamy Leaf. Nam Prik Pao Recipe (น้ำพริกเผา) - Thai Chilli Jam | SheSimmers. Yum Yai Salad Recipe on Food52. How to cook perfect tom yum soup. Marx Foods Challenge—Hijiki & Star Fruit Salad; Mochi Rice & Adzuki Beans Sushi Balls. Spiced Indian Rice with Peas - Home - Sweetbites Blog.

Palak Paneer: One of the Most Awesome Things to Do With Spinach! {Vegetarian, Gluten Free Recipe} Aamer morobba (Indian mango preserve) recipe on Punjabi Buttermilk Stew with Spinach Dumplings Recipe on Food52. Indian Recipe Community | Subscribe to Chillimix. Banana Fry - plantain fry - Mrs Vahchef. Vegetable Biryani Mumbai Wedding Style - By VahChef @ Spicy Veg Biryani - South Indian. Vegetable Kolhapuri - By Vahchef @