There is a tradition in various parts of the world to add salt and some fat or oil to tea and/or coffee – from Indian Ayurveda to Nepal to Mongolia and other parts of the world. We make an easy version of this sometimes using our Italian style stovetop coffee making equipment - adding some cracked cardamom pods to the coffee grounds, and adding a touch of ghee and a pinch of salt to the cups.

Cardamom is good in coffee, even without the oil/fat/ghee.

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I've been stripping dried curry leaves from stems and now my hands smell like south Indian food and so does the kitchen.

Handy for winter when the leaves are more sparse and sometimes it is too wet to go out and pick them fresh.

Far better to quick-dry them than freeze, imo. They retain a lot of flavour if you are drying from your own tree rather than sad old store-bought ones.

Some of these will be powdered and added to my "greens and herbs powder" mix.

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Okra and yoghurt are a common pairing and this variation is flavoured with mustard oil and red and green chillies. The okra is fried until crisp and then served with the kadhi (yoghurt curry).

It is a typical dish from Odisha. Odia cuisine uses less oil and is less spicy than many other parts of India while nonetheless remaining flavourful. Mustard oil is often used as the cooking medium.

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Not much of note #FromMyReading this morning, but I do like this, as it echoes what I have said for ages.

Apps like EYB try to fit Indian food into Western categories, but it doesn't work. Everything just ends up under "Curry". From Chutney Lovers.

"Many Indian dishes defy western-style categorization. Meals in India are also not divided into set courses reserved for specific categories - appetizers, soup or salads, main course and dessert. All the dishes are arranged on the table, and everyone fills their plate as per preference or they get served if it’s some occasion or a festival.

For example, what is dal? Is it a curry (a big NO), is it a soup, is it a stew? Dal or any cooked, spiced lentils are a category in itself because they are such a monumental part of Indian meals, notwithstanding the culinary diversity. The best way to describe and categorise dal is as a rice accompaniment.

In the western Indian states of Maharashtra and Gujarat, warm, stir-fried salads are intrinsic parts of meals. But they are cited as side dishes or even dried sabjis, no one will dream of calling them salads."

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I am looking forward to this (vegetarian) cookbook by the author of one of my top favourites, "Plant-based India". Out in August.

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I've just made a spicy, party-in-the-mouth potato curry with 2 large potatoes I cooked last night (with others for last night's dinner). It is a simple recipe really, with the usual culprits - mustard seeds and channa dal tadka; ginger, green chilli, red chilli powder, onion, tomatoes, curry leaves, lime ju, coriander, .... but goodness, so good.

I was just saying to @EllenInEdmonton that when an Indian recipe says "mash", as this recipe does, it probably doesn't mean to mash to a smooth consistency, like we might do. A quick fork mash is probably enough, leaving lumps, chunks and thus texture.

Recipe is from #RukminiSrinivas' book Tiffin.

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Chutney Storage Tips: फ्रिज में भी खराब हो जाती है चटनी? आजमाएं ये 7 सीक्रेट टिप्स, महीनों तक रहेगी फ्रेश और चटपटी! #ChutneyStorage #CookingTips #KitchenHacks #HealthyEating #IndianFood #FoodPreservation #FoodSafety #DesiKitchen #KitchenHacks #ChutneyLove

https://vrnewslive.com/chutney-storage-tips-how-to-keep-fresh-in-fridge-to/

How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.

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