#Spicy mango lentil stew

[spicyvegrecipes]

Raw Mango Dal Fry (North Indian Style)

Raw Mango Dal Fry (North Indian Style) Raw Mango Dal Fry is a delicious and tangy Indian lentil curry made with raw mangoes and spices. It’s a popular dish, especially during the summer season. When raw mangoes are abundant. The tartness of the raw mangoes adds a unique flavour to the dal, making it both refreshing and satisfying. For more recipes from this blog you might like please…

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#Dal recipe #Dal recipe with green mango #Easy Recipes #Indian mango dal #Indian mango recipes #Kairi dal fry (Kairi is the Hindi term for raw mango) #Kairi dal fry (using the Hindi term for raw mango) #Mango dal fry #Mango dal recipe #Mango lentil curry #Mango lentil stew #Raw mango dal #Raw mango dal fry #Regional Indian Cuisine #Spicy mango dal curry #Spicy mango lentil stew #spicy veg recipes #Summer dal dishes #Summer dal recipe #Tangy dal recipe #Tangy mango lentil curry #Toor dal with mango #Toor dal with raw mango

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

#jes cooks #year in review #2023

[mariacallous]

In Israel, you’ll find a patchwork of different communities. Most Israeli Jews originate from Europe, North Africa and the Middle East, but some come from other regions, such as India.

According to the Indian Embassy in Tel Aviv, there are about 85,000 Jews of Indian origin in Israel — so Indian Jews make up just 1.2% of Israel’s Jewish population. This small community is divided into four groups: the Bene Israel from Maharashtra, the Cochin Jews from Kerala, the Baghdadi Jews from Kolkata, and the Bnei Menache from Mizoram and Manipur.

Although I grew up in the U.S., my mother’s family is from the Cochin Jewish community in Israel. I wanted to find out more about how this community is preserving our unique Jewish traditions from the South of India.

Many of these traditions are at a risk of dying out. For example, the language of the Cochin Jewish community is called Judeo-Malayalam. Today, this dialect has only a few dozen native speakers left (you can hear it spoken in this video).

According to legend, the first Jews arrived in Cochin during the time of King Solomon. The oldest physical evidence of their presence is a set of engraved copper plates dating from around 379-1000 CE, which were given to community leader Joseph Rabban by the Chera Perumal dynasty ruler of Kerala.

Jewish sailors originally arrived in Kodungallur (Cranganore), an ancient port city known as Shingly by Jews, before shifting to Cochin following a flood in 1341. These Jews became known as the Malabari Jewish community. After the expulsion of Jews from Spain in 1492, a group of Sephardic Jews also came to Cochin, and became known as the Paradesi (Foreign) Jews. The Malabari and Paradesi Jews historically lived separately and maintained their own traditions, although in modern times this division has become less important.

Today, the vast majority of Cochin Jews live in Israel. I spoke with several community members to learn about current projects in Israel to preserve Cochini Jewish culture.

Hadar Nehemya, a jazz musician and performer, runs a food delivery service sharing traditional Cochin Jewish recipes. Hadar learned the art of cooking from her mother, who learned it from her paternal grandmother.

Cooking her dishes from scratch and selling them at markets and for delivery, Hadar’s goal is to introduce Cochini cooking into the mainstream of Israeli culture. “Many Israelis don’t know much about Cochin Jewish culture. Maybe they met a Cochini person in the army,” she said. “But Indian food is popular in Israel, because Israelis love to visit India after they finish their army service.”

Cochin Jewish cuisine is similar to other types of South Indian cuisine, but also has influences from Iberian and Middle Eastern cooking. One example is pastel, pastries with a spicy filling that are similar to empanadas. Other staples include fish and egg curries, chicken stew, black-eyed pea stew, dosa (thin rice pancakes) and dishes cooked with coconut and mango.

Hadar’s favorite dishes to cook are idli and sambar, which are often eaten together. Idli is a type of savory rice cake, while sambar is a spiced lentil stew. Although Hadar says it’s difficult to maintain an Indian food business from an economic perspective, she’s passionate about cooking and enjoys creating homemade dishes with the right balance of spices.

Along with cooking, music is also important in Cochini culture. In most religious Jewish communities, women aren’t permitted to sing in front of men who aren’t their immediate relatives. However, this prohibition was not part of the Cochini tradition.

In the Cochin Jewish community, women have sung in Hebrew and Judeo-Malayalam for centuries. Piyyutim (liturgical poems) were sung in the synagogue or at people’s homes during holidays. Judeo-Malayalam folk songs were sung at weddings and special occasions, and the lyrics of these songs were recorded in notebooks to hand down to future generations. Later, many women also learned Zionist songs in preparation for moving to Israel. I have memories of my own grandmother singing these songs at home.

In recent years, audio recordings have been produced of Cochini songs, including a collection called “Mizmorim” (Psalms) featuring Hadar’s grandmother, Yekara Nehemya. Hadar then created her own version of one of the songs, “Yonati Ziv.”

Today, community leader Tova Aharon-Kastiel has organized a choir which meets once or twice a month at different locations. In the choir, Cochini and non-Cochini women, mostly aged 65-85, sing songs in Hebrew and Judeo-Malayalam. The older generation is eager for the younger generation to get involved, but since most younger Cochin Jews have a mixed background and are assimilated into mainstream Israeli culture, this is sometimes proving a challenge.

Still, many young Cochin Jews are eager to connect with their roots. The community maintains several Facebook groups, including one specifically geared towards the younger generation. The group description reads: “If you are a young Cochini, you surely know (at least partially) the wonderful heritage of our forefathers and mothers…  the sad truth is that this heritage is currently on its way to pass from the world.”

Shlomo Gadot is the CEO of Inuitive, a semiconductor company, and is actively involved with Cochini community projects. His nephew, Ori, runs the Facebook group for the younger generation. Shlomo says events are regularly held at the Indian Embassy in Tel Aviv for young Cochinis. “Normally the embassy gives them their office in Tel Aviv, and they invite the young Cochini people to come there and do a trivia contest,” he said. “They do it twice a year, once at Hanukkah and once at Passover.”

According to Shlomo, the embassy also has initiatives to create connections between Indian and Israeli tech companies. “Sometimes they invite people to the ambassador’s house or office to see how they can create connections between Israeli and Indian companies,” he said. “They also have a program to bring young people to India to help them get to know India better.”

Anil Abraham is one of the few Cochin Jews with recent memories of life in India. Born in Jerusalem, his family returned to India when he was 8 years old, and he lived there until age 35 before migrating back to Israel. He says he found growing up Jewish in India difficult, but rewarding. “It was very difficult to move there from Israel and learn Malayalam,” he said. “But it was amazing to be part of the community and enjoy Cochini food prepared from scratch. We used to attend prayers in the Paradesi Synagogue, because right now there are fewer than 20 Jews in Kerala.”

Today, Anil runs tours of Kerala for the Cochin Jewish community and others. “The kids travel with their parents and grandparents to India,” he said. “That’s how our traditions are passed down.”

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

https://www.wellseasonedstudio.com/eggs-florentine/

miso ramen

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

this bean? soup? ppl r losing their minds over? (tumblr)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

super easy rice cooker meal (that lady i like on youtube)

THREE MORE EASY RICE COOKER MEALS (youtube guy)

#52 recipes 2024

[michaelmikulec0]

Culinary Journeys Unveiled: A Food Lover's Guide to Authentic Global Tastes

Embarking on a culinary journey introduces travelers to new tastes, ingredients, and cooking methods that embody different cultures. Food is not just sustenance—it's an art form and a cultural statement that speaks volumes about the people who make and enjoy it. Explore the world through a food lover’s guide that takes you from the intricate flavors of Asian street markets to the comforting hearths of European kitchens.

Thailand: Street Food Extravaganza

Thai cuisine tantalizes the taste buds with its sour, sweet, salty, and spicy flavors. Bangkok's street food scene is unmatched, from fiery papaya salad (som tum) to the ubiquitous pad thai. In the north, khao soi, a coconut milk-based curry soup with crispy noodles, represents Chiang Mai's heritage. Green, red, and massaman curry vary in flavor, but each boasts a signature blend of spices. Remember sticky rice with mango for dessert.

India: Spices and Diversity

India’s diverse regional cuisines present a whirlwind of flavors. The aromatic spices of biryani and tandoori dishes reflect Mughal influences in the north. In the south, dosas (crispy rice crepes) and sambar (lentil stew) are everyday staples. West Bengal’s fish curries boast mustard and coconut flavors, while Gujarat's vegetarian dishes are distinct with sweet-savory combinations. Enjoy chaat (street snacks) like pani puri, a crisp sphere filled with spicy water, and end on a sweet note with kulfi.

France: Artistry and Technique

French cuisine celebrates artistry, with regional specialties that have become global classics. Paris is synonymous with croissants and baguettes, while Lyon is known for its bouchons, which serve coq au vin and quenelles. Cassoulet, a slow-cooked bean stew, embodies the hearty cuisine of the Southwest. In Alsace, choucroute garnie (sauerkraut with meats) reflects German influences. Savor delicate pastries like mille-feuille or a rich crème brûlée, and pair your meal with world-renowned French wines.

Italy: Simplicity and Tradition

Italian cuisine revolves around high-quality ingredients and traditional techniques. In Rome, savor carbonara with pecorino and guanciale. In the north, the rice-growing regions are known for risotto alla Milanese, while in the south, Naples is famed for its Neapolitan pizza. Fresh seafood dishes like spaghetti alle vongole reflect Italy’s coastline. Enjoy tiramisu or cannoli for dessert, and finish with a shot of espresso or a glass of limoncello.

Spain: Festive and Flavorful

Spanish cuisine is best enjoyed as a communal feast. Tapas, ranging from patatas bravas to gambas al ajillo, allow diners to sample many flavors in one meal. In Andalusia, gazpacho provides a refreshing reprieve, while the Basque region’s pintxos elevate snacking to an art form. Paella, whether seafood or meat-based, is a Valencian treasure. Finish with churros dipped in chocolate or crema catalana.

Mexico: Layers of Flavor

Mexican cuisine is a layered tapestry of indigenous and colonial influences. Tacos served with al pastor or carnitas, are a street food staple, while mole sauce (made from chocolate, spices, and chiles) transforms any dish. Savor tamales wrapped in corn husks or enchiladas drenched in salsa verde. In Oaxaca, sample tlayudas, a large, crisp tortilla topped with beans and cheese. Wash it all down with horchata or an agave-based mezcal.

Peru: Coastal and Highland Splendor

Peruvian cuisine showcases its rich geography. Ceviche is a bright blend of citrus, fish, and chili along the coast. Hearty stews like aji de gallina (creamy chicken) and papas a la huancaína (potatoes in a spicy cheese sauce) are comforting in the highlands. Pachamanca, an ancient Incan technique, involves cooking meat underground with hot stones. Quinoa and native potatoes are heavily featured, while pisco sour remains the national cocktail.

Brazil: Regional Abundance

Brazil's food varies significantly across regions. In the northeast, the Afro-Brazilian influences of acarajé (black-eyed pea fritters) and moqueca (fish stew) reign. In the south, churrasco (barbecue) includes various cuts of beef cooked over open flames. The national dish, feijoada, is a black bean stew with pork, while pão de queijo (cheese bread) is a cheesy snack. Pair your meal with a caipirinha made with cachaça.

Turkey: Ancient and Modern

Turkish cuisine bridges continents and traditions. Start with meze like hummus, baba ghanoush, and dolma (stuffed grape leaves)—kebabs, whether shish or doner, are grilled to perfection. The palace cuisine of the Ottoman era comes alive with dishes like hünkar beğendi (lamb over eggplant puree) and pilav. Sample baklava or künefe (cheese pastry soaked in syrup) with a cup of strong Turkish coffee for dessert.

Lebanon: Mezze and More

Lebanese food is colorful and generous. Mezze, a spread of small dishes like tabbouleh, labneh, and muhammara (spicy walnut dip), invites sharing. Kibbeh (ground meat with bulgur), manakish (za'atar flatbread), and shawarma provide savory satisfaction. Grilled meats and seafood continue the feast, ending with knafeh (cheese pastry) and baklava.

Iran: Saffron and Tradition

Iranian cuisine is traditional and marked by saffron, rosewater, and pomegranate. Rice is integral, whether tahdig (crispy rice) or jeweled rice with fruits and nuts. Fesenjan, a rich pomegranate and walnut stew, pairs well with chicken. Ghormeh sabzi, a herb stew, exemplifies balance. Cool off with a Persian cucumber salad or sharbat (floral syrup drink).

Morocco: Fragrant and Flavorful

Moroccan cuisine fills the senses with its fragrant spices and communal spirit. Tagine simmered in a conical pot features meats and vegetables with olives and preserved lemon. Couscous often served with seven vegetables, is a Friday family tradition. Pastilla, a flaky pastry filled with pigeon, chicken, and almonds, melds savory and sweet. For dessert, try chakra or spend (Moroccan doughnuts).

Ethiopia: Communal and Hearty

Ethiopian cuisine centers around injera, a sourdough flatbread made from teff flour. Wat (stew) is placed atop the injera, with dishes like doro wat (spicy chicken stew) or shiro (chickpea). The communal nature of Ethiopian dining encourages sharing from one large platter. The meal ends with a traditional coffee ceremony, highlighting the importance of hospitality.

South Africa: Rainbow Cuisine

South African cuisine blends indigenous, colonial, and immigrant influences. Bobotie, a Cape Malay curried meat dish topped with egg custard, is iconic. Biltong, dried and cured meat, and boerewors, a spiced sausage, highlight the country's love for meat. Potjiekos (stew cooked in a cast-iron pot) reflects Dutch heritage. For dessert, try malva pudding with a glass of South African wine.

Culinary journeys provide a deeper understanding of the world’s cultures and traditions, highlighting the stories behind every ingredient and recipe. Whether you prefer spicy, sweet, or savory, there's a dish out there waiting to tantalize your taste buds and transport you to another place. Step outside your culinary comfort zone and start your journey today.

[mothersppl]

Essential Indian Spice Blends for Your Kitchen

Indian cuisine is renowned for its rich and diverse flavors, and at the heart of this culinary tapestry are the myriad spice blends that add depth and character to dishes. These spice blends, often referred to as masalas, are carefully crafted combinations of spices that have been perfected over generations. Here, we delve into the top 10 Indian spice blends you should know, each adding its own unique flair to dishes, including one from our very own brand, Mothers SPPL.

1. Garam Masala: Garam masala is perhaps the most well-known and widely used spice blend in Indian cooking. Its name translates to "hot mixture," although it's not necessarily spicy in terms of heat. Typically composed of cinnamon, cardamom, cloves, cumin, and coriander, among other spices, garam masala adds warmth and depth to curries, stews, and roasted vegetables.

2. Chicken Masala: As the name suggests, chicken masala is tailored specifically for poultry dishes. It usually contains a blend of spices such as coriander, cumin, turmeric, chili powder, and fenugreek, creating a flavorful seasoning that enhances the taste of chicken curries, tandoori chicken, and grilled chicken.

3. Chaat Masala: Chaat masala is a tangy and aromatic spice blend commonly used to season street foods and snacks, such as chaats (savory snacks), fruits, and salads. Its ingredients often include dried mango powder (amchur), black salt, cumin, coriander, and chili powder, providing a burst of flavor to any dish it's added to.

4. Biryani Masala: Biryani masala is a key component in making the famous Indian rice dish, biryani. This spice blend typically includes a mix of aromatic spices like cinnamon, cloves, cardamom, bay leaves, and nutmeg, lending biryani its distinctive fragrance and flavor.

5. Chai Masala Powder: Chai masala powder, also known as tea masala, is used to spice up traditional Indian masala chai (spiced tea). It typically contains a blend of spices like cardamom, cinnamon, cloves, ginger, and black pepper, adding warmth and complexity to the beloved beverage.

6. Sambhar Masala: Sambhar masala is a staple in South Indian cuisine, particularly in the preparation of sambhar, a flavorful lentil-based stew. This spice blend usually consists of ingredients such as coriander, cumin, fenugreek, mustard seeds, and curry leaves, imparting a distinctive South Indian taste to dishes.

7. Kitchen King Masala: Kitchen king masala is a versatile spice blend that can be used in various Indian dishes. It typically contains a mix of spices like coriander, cumin, turmeric, cinnamon, and cloves, adding a robust flavor profile to gravies, stir-fries, and marinades.

8. Shahi Paneer Masala: Shahi paneer masala is specially crafted for making the creamy and indulgent dish, shahi paneer. This blend usually includes spices such as cashews, cardamom, cloves, and saffron, creating a rich and aromatic sauce that perfectly complements the softness of paneer (Indian cottage cheese).

9. Chole Masala Powder: Chole masala powder is essential for preparing chole (chickpea) curry, a popular North Indian dish. It typically contains spices like coriander, cumin, cloves, cinnamon, and black cardamom, imparting a robust and earthy flavor to the dish.

10. Pav Bhaji Masala Powder: Pav bhaji masala powder is a key ingredient in making pav bhaji, a beloved street food dish originating from Mumbai. This spice blend usually includes coriander, cumin, fennel seeds, chili powder, and turmeric, giving pav bhaji its signature spicy and tangy taste.

11. Pani Puri Masala Powder: Pani puri masala powder is essential for making the flavorful water used in the popular Indian street food, pani puri (also known as golgappa). This blend typically includes ingredients such as dried mint, cumin, black salt, and chili powder, adding a burst of tanginess and spice to the dish.

Our Contribution: Mothers SPPL Masala: Amidst the plethora of Indian spice blends, Mothers SPPL offers a unique and high-quality range of masalas crafted with utmost care and expertise. Our masalas are meticulously blended using the finest ingredients, ensuring authenticity and flavor in every dish.

Whether it's our aromatic Garam Masala, robust Chole Masala Powder, or tangy Pani Puri Masala Powder, Mothers SPPL Masala promises to elevate your culinary experience, making every meal a delightful and memorable one.

In conclusion, Indian spice blends play a crucial role in shaping the diverse and flavorful landscape of Indian cuisine. Whether you're a seasoned chef or an amateur cook, these top 10 spice blends, along with our own Mothers SPPL Masala, are sure to add depth, aroma, and complexity to your culinary creations.

#indian masala #spices #masala manufacturers

[parveens-kitchen]

Lunch Plate with Mor kuzhambu potato roast papad mango

Today’s lunch plate was a delicious and flavorful combination of South Indian dishes. The star of the show was the onion mor kuzhambu, a hearty and aromatic lentil and onion stew. The spicy potato roast was the perfect accompaniment, with its crispy exterior and tender interior. The papad added a touch of crunch, while the mango provided a refreshing sweetness.The onion mor kuzhambu was made with…

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#Cooking #Easy recipes #Food blog #Food photography #Healthy #Indian recipes #lunch #Lunch plate #Mango #Mor kuzhambu #papad #Photography #Potato roast

[egg-dosa]

Authentic South Indian Food in Edmonton: A Taste of Tradition

Edmonton is a city with a diverse food scene that offers cuisines from around the world. One of the lesser-known but incredibly delicious options is authentic South Indian food. With its unique blend of spices and flavors, South Indian cuisine has a distinctive taste that is sure to tantalize your taste buds. In this article, we will explore the best South Indian restaurants in Edmonton and what makes their food so special.

South Indian cuisine is known for its use of spices, particularly black pepper, cardamom, cinnamon, cloves, and turmeric. These spices are used to create complex flavors that are balanced with the use of coconut, tamarind, and curry leaves. The result is a cuisine that is both flavorful and healthy, with many vegetarian and vegan options available.

One of the best South Indian restaurants in Edmonton is Taste blends. This restaurant offers a wide variety of dosas, which are thin, crispy crepes made from rice and lentil flour. They are typically served with a filling of spiced potatoes, onions, and curry leaves, and are often accompanied by chutneys and sambar, a lentil-based vegetable stew. Taste Blends also offers other South Indian favorites such as uttapam, which is a thick pancake made from fermented rice and lentil batter, and idli, which are steamed rice and lentil cakes.

If you're looking for a more upscale South Indian dining experience, look no further than Taste Blends. This restaurant offers a modern take on traditional South Indian cuisine, with dishes such as grilled lamb chops marinated in spices and served with a mango chutney, and shrimp masala cooked in a spicy tomato sauce. Taste Blends  also offers a variety of dosas and other South Indian specialties. Looking for  South Indian restaurant near me as well as a range of vegetarian and vegan options, Taste Blens is the good choice.

In conclusion, South Indian cuisine offers a unique and flavorful dining experience that is worth exploring. Whether you're a vegetarian, vegan, or meat-eater, there are plenty of options available in Edmonton to satisfy your taste buds. From crispy dosas to spicy curries, there's something for everyone. So why not try something new and discover the delicious world of South Indian food?

[deathleadsarc]

Cosmos’ Ishval MasterPost + Disclaimer

A rich and long-living culture like Ishval is filled to the brim with colorful foods ranging from the burning hot to the sweet cold. When tasting Ishvalan cuisine meant for any occasion, be sure to have a palette capable of handling your spices - as most will make use of the tasty peppers and herbs found throughout the surrounding desert border of Ishval. 

No matter the dish, in Ishval you can be assured that it will be filled with a multitude of flavorful and aromatic seasonings! You can always smell when the food is cooking no matter where you are in the house. Ishvalan families make use of every part of vegetables and livestock as well, even bits of vegetables unusable in cooking are given to livestock, so nothing is ever wasted. 

Livestock used: Chicken, lamb and beef Major Vegetables:  Alfalfa, small grains (for hay), onions, potato, radish, turnip, gourds, beans, okra, brinjal, peas, chickpeas and rice Major Spices: fenugreek, coriander, chilies, shallots, thyme, turmeric, rubbed sage leaves, whole saffron strands Fruits: chikoo, kinnow, guava, mango, yogurts

Simple Breakfast: eggs with chickpeas, fried bread with Sweet Semolina, pan fried bread dipped into yolky-egg, paratha Simple Lunch: pakora karhi, lentil soups,  Snack: hummus and bread, kofta, sajji, chaat Simple Dinner: fried bread, rice, nihari, kabuli pulao, lamb kebab, meaty stews,  Dessert: zalabia, fatir, baklava, rose mehalabya,  Drinks: fresh creamy chai with fresh milk, coffee, rice milk

Food is cooking over open flame in sturdy pots, 99% of the time ingredients for dishes will be thrown into the same bowl for frying up. They make use of wooden utensils in cooking, and set their side dishes like rice, chickpeas and hummus into large separate bowls on the table. Served hot, even the deserts. The majority of Ishvalan dishes are spicy, but you can wash it down with thick and creamy freshly made drinks. 

#🜎 Motherland | ISHVAL #food mention #O THIS ONE WAS FUN' #all of those recipes are so good too #i may or may not add to this but #So fun

[fuwafuwamedb]

Eat, Pray, Run (Gudako, Arjuna, Junalter, Karna)

The first dish was Arjuna’s.

“This is Murgh Kari,” Arjuna told her, setting the plate down as Gudako tried to not look too closely at the other two contenders in this battle. “It’s a chicken curry as it should be.”

The brown sauce was over the chunks of chicken, looking like something she would easily toss under a crust and call it a chicken pot pie like she’d seen Emiya make before. The flat bread of sorts that was next to it was helping, making it look more and more like any other food she’d eat in the kitchen that was a stew.

“Make sure you have some of the rice with the curry,” Arjuna informed her, handing her a fork and sitting down across from her. “And maybe the bread in mouth beforehand.”

“I’m sure it’s fine,” Gudako replied, scooping a mouthful onto her fork.

It was just a curry. She’d had it loads of times and it’d never needed anything added to it. If anything, it was probably a mild curry too, judging by the brown sauce.

Her mouth closed around the fork and she hummed happily as she caught that first taste. The warmth of what had to be onion and turmeric, there was a hint of what seemed to be ginger. She’d learned well from Emiya about-

“OH!”

Gudako felt her hand press to her mouth, her eyes beginning to water. The warmth was growing. She’d done spice challenges before but-

This is so SO much more!

Gudako waved her hands, looking around frantically for some milk. She grabbed the water, guzzling it only to feel the extra burn.

“OH GOD!”

She ran for it, throwing the kitchen door open. Her hands threw open the fridge, grabbing the milk carton before Boudica could stop her and beginning to chug.

And then she lay there, in a puddle of white moo moo regret. Her eyes were closed as she heard footsteps approaching. Boudica wiped around her.

“Master! I told you, rice AND the curry!”

“I’m dying,” Gudako whined softly. “Arjuna, do me a favor. Love me properly and make sure to delete my camera roll on my phone… but don’t look at the pictures.”

He didn’t need to see her shameful collection of him and his monkey being cute.

Goodbye cruel world.

…

“I know how to feed a king,” Junalter told her happily, holding a dish in hand. “Fried in hot oil until it was ready, washed with hot water; then I cooked the inner parts with sour mango and salt until well done, and finally I sprinkled it with salt, cumin, and lentil flour.”

Gudako nodded, “so not a curry?”

“Ah, no. You didn’t like the other dish that much,” Junalter confessed, growing a sheepish smile.

“It was good, just… a bit too much. I’ll like and eat all of it next time.”

The platter was set before her, the silver lid lifted to show a selection of small bits of meat. The smell of cumin and mango were apparent enough. Gudako found herself smiling as she began with a single taste testing bite.

It was still a bit seasoned and warm to the taste, but it beat the curry.

In fact, it was actually quite delicious!

“This is great,” Gudako praised, smiling happily between bites to the alter. “Mmm. Mm. What’s this dish called?”

“It’s Fried Black Rat.”

“Fried… Fried black…”

Gudako set down her silverware.

She stared at the half emptied plate.

“I found the rats myself. It takes a while for the hair to be removed, but it’s like most any animal that you eat. It takes time and care. I don’t mind since it was for you, Master.” Junalter smiled happily, his happiness beginning to wane as Gudako felt her stomach reeling. “…Master?”

“I’m um… I’ll be right back.”

She walked until she reached the door and was in the hall.

Then she ran.

She ran and ran until she could find the bathroom. Her head hovered over the porcelain bowl, dispensing all that she’d just eaten.

RATS?!

She couldn’t. She wouldn’t.

A knock came at the door.

“Master?!” Junalter’s voice was there. “Would you like me to box the rest up for you? I can make more if you want!”

Let me die, Gudako whined internally.

The worst part was knowing that his smile could send her back to the dinner table to finish that food. He could never know how much she didn’t want to eat that.

…

Karna looked at her the following night.

“Is it spicy?”

“Mildly.”

“Animals?”

Karna shook his head.

“What’s it called?”

“I made Payasam,” Karna told her, setting the bowl before her. “It’s something that would be eaten by a king. There’s rice, milk, sugar, and some spices like jaggery, saffron, and cardamom.”

She could smell the warm meal, the little bits of saffron laying across the top. The wooden spoon was a cute touch. The small bit of bread off to the side was a nice addition.

She scooped a spoonful, lifting it carefully to her lips.

First taste.

“…It’s rice pudding.”

It was good.

Gudako smiled, taking another spoonful and humming happily at the taste. She could see herself trying this more often. Actually, if she’d had this with the curry that first night, she’d probably have finished both.

At that, Gudako perked up.

“Karna!”

“What is it?”

“Can we have this and Arjuna’s curry tomorrow?!”

“If you’d like-“

“Yes! I would love it!” Gudako shouted towards Arjuna, calling him over and making him have some of the Payasam.

For her Indian servants, she’d grow more accustomed to their meals. After all, they were companions from here on out.

#drabble #drabbles

[danielpowell]

Archive 81 Season 2 Outpost Cast Menus - Text Only

The full menus from my two Outpost members’ menus posts here and here

Dan:

Drinks - chocolate drink plus French vanilla cappuccino;  mint hot chocolate plus instant coffee plus cream plus shaved chocolate ration on top; pink lemonade plus raspberry drink powder; tutti fruity drink mix; tea plus sweetened condensed milk

Candy - Lemon-lime chewing gum; spearmint chewing gum; Mentos; Tic tacs; mints; M & Ms; Reese’s Pieces; Sour Skittles; strawberry boiled sweets; cola bottle candies

Snacks - caramel; jams (strawberry, raspberry, grape, plum)

Lou:

Breakfast - 

Apple and cinnamon muesli with milk; pork sausages plus mashed potatoes; chicken sausages and beans

Lunch - Bean pasta salad; beef stew; lamb korma plus yellow rice ; spicy sausages and wedge potato; savory mince

Dinner - Chili with beans and white rice; lamb and chickpea tagine plus golden raisins plus crushed red pepper plus mixed nuts; beef meatballs and spaghetti; Tuscan beef with cannellini beans, lentils, and vegetables; butter chicken plus jasmine rice; sausage casserole; grilled jalapeno cheddar jack beef patty plus hamburger bun; sweet and sour chicken 

Beverages - Water; lemon-lime sports drink; grapefruit sports drink plus sugar; Orange sports drink; French Vanilla cappuccino; instant coffee plus vanilla protein drink packet; hot chocolate plus vanilla protein drink packet; tea plus sugar plus beverage whitener; tea plus bourbon 

Desserts - Blueberry turnover; mince pie; blueberry and cherry cobbler; marble pound cake; fruit cake; rice pudding

Sweets - Black currant boiled sweets; licorice; Smarties; fruit pastilles; Fizzers

Snacks - BBQ peanuts; corn nuts; pretzels; mixed dried fruit nougat; biscuit jam sandwich; cream biscuits; chocolate multi-grain bar; beef jerky 

Clara:

Breakfast - Chocolate banana muffin top; fruit muesli with milk; blueberry granola with milk; oatmeal block; dried cranberries plus porridge

Lunch - Tuna with light mayonnaise plus vegetable crackers; lemon pepper tuna plus white rice; vegetable curry and rice; beef taco meat plus chipotle tortillas plus Mexican rice

Dinner - Pasta Bolognese; cheese tortellini in tomato sauce plus Italian bread sticks; creamy fettuccine with spinach and mushrooms; beef ravioli in meat sauce; Mexican Style chicken stew; BBQ chicken patty plus hamburger bun; sweet and sour chicken plus sweet chili sauce 

Desserts - Oatmeal chocolate chunk cookie; trans fat free assorted shortbread cookies; apple turnover; fudge brownie; chocolate ration; Berry fruit discs; mint Lifesavers 

Snacks - Trail mix; mixed nuts; pineapple, mango, and papaya fruit mix; mango and peach applesauce; raspberry applesauce; carbohydrate-enhanced applesauce; spiced apples; blueberry and apple cereal bar; cookies and cream cereal bar 

Drinks - Water; sugar free orange sports drink; grape sports drink; lemon sports drink; citrus drink; tea; tea plus cream 

Caroline (Suit):

Tea blends - 

My Gift: Purple tea leaves, cloves, cinnamon, raw sugar

My Warrior: Bergamot, Lapsang Souchong tea leaves, Pingshui gunpowder tea leaves, licorice root, milk, sugar

My Clarity: Jô Sencha tea leaves, apple pieces, jasmine petals

My Defender: Rooibos tea leaves, passionflower, chamomile flowers, rose petals, rose hips, honey

My Judgement: Silver needle tea leaves, apricots, marigold flowers, peach juice, fresh ginger, honey

My Song:Ginger root, lemongrass, lemon peel, fennel seed, turmeric, raw honey

My Realization: Wuyi oolong tea leaves, blood orange slices, candied pineapple, hibiscus petals, chrysanthemum petals, beet root

My Musician: Yerba mate, sage, elderberries, goji berries, mint, coconut, orange peel, agave

Rat (Jacob):

Concoctions - Cheese biscuits plus cheese spread; wheat snack bread plus chunky peanut butter plus plum jam plus buffalo hot sauce; ‘Asian-style’ beef strips with vegetables plus noodles plus chili lime hot sauce plus fried shallot; chocolate pudding plus peanut M & Ms plus sweetened condensed milk; Canadian bacon plus maple muffin top plus table syrup; Irish cream cappuccino plus French vanilla cappuccino plus mocha cappuccino; hazelnut hot chocolate plus hot (milk) chocolate plus white hot chocolate plus French vanilla hot chocolate plus orange hot chocolate plus mint hot chocolate 

Stolen Items - F.R.E.D. ; reusable stoves; scouring pads; a handful of rubber bands; the leftover water from the flameless heating pouches; empty cans; matches; used spoons; tubes of yeast extract ; 

Beverage - a single cup of coffee with cream, left till tepid and stale 

#archive 81 #long post #food cw #sorry this took so long lol

[witch-of-orchids]

Ostara Recipes Masterpost

Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!

Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!

Main Dishes

Ostara Risotto

Ostara Lamb Stew

Ostara Deviled Eggs

Asparagus and Black Bean Salad

Purple Pickled Eggs

Paella Mixta- Mixed Paella

Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich

Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt

Huevos Pocados con Espinacas- Poached Eggs with Spinach

Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado

Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad

Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro

Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary

Lemony Cream Cheese Pancakes with Blueberries

Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs

Omlety z jagodami- Omelets with Blueberries

Barszcz wiosenny z awokado- Borscht with Avocado

Вкуснейшая баранина- Delicious Lamb

Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart

Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup

Artichauts à la Romaine- Roman Artichokes

Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew

Sztrapacska, Strapačky, Haluska, Halušky

Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs

Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices

Spargel mit Kartoffelschnee- Asparagus with Potato Snow

Gemüse-Pfannkuchen- Vegetable Pancakes

Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork

Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup

Spargelcremesuppe- White Asparagus Cream Soup

Sieben Kräutersuppe- Seven Herb Soup

Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce

Ghormeh Sabzi

Thai Green Curry with Beef and Eggplant

Ayam Masak Merah- Spicy Tomato Chicken

春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken

豚の角煮 クローブ風味- Braised Pork with Cloves

Soba Noodle Salad

春季养生汤- Healthy Spring Soup

蘑菇片莴笋蛋汤- Mushroom and Lettuce Egg Soup

翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps

달래된장찌개- Soybean Paste Soup

쑥전- Mugwort Pancakes

닭고기 쌀국수- Chicken and Rice Noodle Soup

Lamb and Fava Beans Stir Fry

Bulgogi Spring Rolls with Sweet Ssamjang Sauce

Classic Borscht

Buckwheat Crêpes

French Spring Soup

Red Snapper en Papillote

Brioche French Toast With Lemon Curd and Strawberry Compote

Rosemary Roasted Lamb

Irish Stew Pie

Raddish Toast with Chive Butter

Roasted Beet, Leek, and Onion Quiche

Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta

Drinks

Ostara Lavender Lemonade

Fruit Citrus Floats

Smoothie de Morango- Strawberry Smoothie

Milk-shake aux Fraises- Strawberry Milkshake

Violet Tea

Lavender Lemonade

Strawberry Lemonade

Iced Hibiscus Latte

Elderflower Cordial

Flower Sun Tea

Dandelion Mead (Dandelion Wine Made with Honey)

Condiments/Sides

Perfect Bread

Confiture d'Oranges Amères- Bitter Orange Jam

Mermelada de Ciruelas- Plum Jam

Crema de Naranja con Canela- Orange Cream with Cinnamon

Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone

Abacaxi em Calda- Pineapple in Syrup

Tartine Bakery’s Lemon Cream

Purée d'Artichauts- Artichoke Puree

Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce

えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread

いちごジャム- Strawberry Jam

Chinese Tea Eggs

Easy Classic French Spinach Soufflé

Buttermilk Bread Recipe

Challah Ostara Bread

Grapefruit Blossom Pot de Creme

Lilac Infused Honey

Flower and Herb Butter

Homemade Chive Blossom Vinegar

Saffron and Cardamom Milk Bread

Honeysuckle Jelly

Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese

Candied Rose Petals

Orange Honey Butter

Wild Rose Infused Honey

Blackberry Butter

Lemonbalm Simple Syrup

Desserts

Cakes and Pies

Salted Honey Pie

Ostara Honey Cakes

Ostara Passion Cake

Framboisier Express- Raspberry Express

2. Tarte Rápida de Manga- Quick Mango Pie

Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling

Pay de Pera con Limón- Pear Pie with Lemon

Meyer Lemon Cheesecake with Biscoff Crust

Tahini Mousse Pie

Десерт с пролетно настроение- Spring Mood Dessert

Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)

Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit

Torcik jabłkowy- Apple Cake

Tort owocowy na zimno- Cold Fruit Cake

Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino

Весенний ягодный пирог- Spring Berry Cake

Gâteau Saint-Honoré

Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie

Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie

Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis

Grandma’s Lemon Meringue Pie

Gâteau Manqué aux Prunes- Missed Plum Cake

Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake

Lemon Lavender Ostara Cake

Tarte à la Raisinée- Swiss Raisin Pie

Orange Polenta Cake

Moist Semolina Cake Soaked with Wild Rose Syrup

Lemon Drizzle Cake

Balsamic Cherry and Amaretto Pie

Cherry Blossom Cake

Lemon Buttermilk Pound Cake with Pansies

Rhubarb Strawberry Pistachio Cake

Stem Ginger Cheesecake with Rhubarb

Citrus Tree Cake

Earl Grey Blood Orange and Cardamom Chiffon Cake

Ostara Honey Cake

Italian Lemon Olive Oil Cake with Berries

Fluffy Lemon Rosemary Creamcheese Frosting

Cookies, Bars, Shortbread, Scones

Ostara Sugar Cookies

Sablé Breton aux Fraises- Breton Shortbread with Strawberries

Lilac Scones with Rhubarb Curd

Vanilla Rose Shortbread Cookies

Lavender Shortbread Cookies

Violet Lemonade Tea Cake Cookies

Muffins and Cupcakes

Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins

Macarons

Violet Macarons with Violet and Vanilla Bean Buttercream

Pudding/Jelly/Posset

Warm and Gooey Citrus Pudding

Gelatina de Café con Leche- Coffee Jelly with Milk

Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows

Elderflower Lemon and Honey Jelly

Candy Apple Jelly

Lime Jelly

Blood Orange Posset

Lavender Honey Posset

Ice cream and Sorbet

Glace mûre-lavande- Ripe Lavender Ice cream

Ice Cream Kolachkes

Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse

Sorbet aux Clémentines- Clementine Sorbet

Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet

Elegant Fig Sorbet

Honey Lavender Ice Cream

Beet Raspberry Rose Sorbet

Blueberry Basil Icecream

Grapefruit and Campari Sorbet

Lavender Lemon Ice Cream

Donuts

두부도넛- Tofu Donuts

Floral Donuts with Blood Orange and Lemon Ginger Drizzle

Fudge

Cinnamon Rose Cacao Fudge

Cardamom White Chocolate Bark with Pistachio, Rose, and Gold

Lavender Fudge

Peanut Butter Fudge

Lemon Fudge

Custards

Mango Custard

Tarts

Lemon Violet Tarts

Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts

Cindy Mushet's Italian Jam Shortbread Tart

Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts

Strawberry Almond and Thyme Tarts

Rhubarb Frangipane Tart

Rhubarb adn Grand Marnier Tart

Bread

Lemon Dessert Bread

Strawberry Poppyseed Hokkaido Milk Buns

Soufflés

Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé

Soufflés Passion et Sacristains

Other

Thiakry à la Mangue- Mango Thiakry

Postre de Tapioca con Mango- Tapioca Dessert with Mango

Mil-folhas de Morango- Strawberry Millefeuille

Tiramisu de Morango- Strawberry Tiramisu

Gubana

Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille

Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit

Paskha

Orange Blossom Water Roasted Rhubarb, Labneh and Honey

Vegan+

Main Courses

Stuf

Drinks

Condiments/Sides

Dessert

Cookies, Shortbread

Floral Vegan Shortbread

Cakes

Vegan Pineapple, Lime, and Ginger Cake

Lists of Recipes

Hungarian Easter Recipes

List of general Ostara Foods

Ostara Food Recipes

Ostara Recipes for a Pagan Soul

Greenhaven Pagan Ostara Recipes

More Ostara Recipes

Ostara Feast Recipes!

Heron’s Ostara Recipes

Ostara Bread Recipes

Honeysuckle Recipes

#Ostara #Easter #Eostre #Ostara recipes #Ostara recipe #Ostara food #Ostara Foods #Sabbat #Sabbats #Witchcraft #Witch #Witches of tumblr #Witch community #Witchy #Witch recipe #witch holidays

[shiverpeakstraveler]

Favorite foods for all (or whichever you prefer) your characters? :D

-cracks knuckles- Alright, here we go! This might get pretty long. (sorry if some paragraphs are shorter then others ^^;;)

                                                 ~~~~~~~

Liana isn’t much of a picky eater (although she avoids strawberries due to an allergy). There are a wide variety of foods she enjoys eating, but when it comes to absolute favorites, she tends to lean towards pizza, dishes that include different types of meat, and soups or stews. Some of her favorites include steak with winterberry sauce, spicy herbed chicken, and dolyak stew. She also has a pretty big sweet tooth and will try to eat cake for breakfast if you let her. There’s also the habit she seems to have where she’ll eat questionable items one probably shouldn’t consume, but that’s another story entirely.

Hjalmar has a pretty strong passion for cooking and will taste test everything he creates just about. He’s got a pretty wide range of when it comes to what he prefers to eat, although not as extensive as eating questionable items like his sister Liana does on occasion. He’s pretty drawn to pepper steaks, all types of chili, frostgorge clams, griffin egg omelets, carrot soufflé, and spicy moa wings. Like Liana, Mar also has a pretty big sweet tooth, and he’s pretty proud on his signature recipe for chocolate raspberry cake.

Fruit tarts. Glythyrr can almost always be found nibbling on some whenever he’s working on research for the Priory. His personal favorites include blueberry and apple tarts. He’s not particularly fond of Omnomberry tarts, but his adopted daughter Vera loves them so he makes sure to have a bunch of them on hand as well.

Siobhan has a weakness for any food that happens to have cinnamon with it, cinnamon pinwheels being at the top of the list. She absolutely loves the sweet and savory taste of the spice, and will try to put it on everything.

Liviana tends to prefer red meat and fish. Salmon and pepper steaks are pretty high on the list when it comes to her favorite foods. She also has a bit of fondness for chocolate raspberry cookies.

Soups and stews are usually the go to for Nora. Those are the two foods she knows how to make well, as she lacks her younger brother Hjalmar’s cooking talent. She’s actually pretty fond of a meat and cabbage stew that Siobhan knows how to make.

Krioka tends to bury herself in projects and research, so she tends to go for a lot of instant meals that can easily be prepared, most of the time being soups or noodles. When she does have time to actually prepare a meal, there’s nothing like a good helping of citrus clove steaks. She also keeps a jar of crunchy grasshoppers on her desk to nibble on.

Aside from his love of coffee, Gabriel usually prefers different kinds of stir fry as his favorite dish. Given his job as a Seraph captain and eventually a Vigil Crusader, he likes to have meals that can be fixed pretty quickly, and stir fry is usually at the top of the list.

Sebastian prefers both savory and sweet foods. He’s drawn to curries and chilies as well as sorbets and cakes. There are a few Canthan and Orrian food stalls and restaurants that he frequents whenever he’s in Divinity’s Reach and Lion’s Arch that serve most of his favorite dishes.  

Elizabeth’s favorite foods tend to fall in the sweets category. Ice cream is definitely at the top of the list, her favorite being saffron-mango ice cream with a slice of allspice cake. Other then that, she’s also fond of most foods with omnomberries as part of the ingredients.

A talented cook herself and the source for Hjalmar’s passion for cooking, Astrid tends to share a liking for the same foods as her son. She harbors a bit more preference to fish, however, and tends to go fishing a lot to stock up food for her lodge.

Thrain tends to prefer venison over most meats, usually in the forms of steak or jerky. He’s also pretty fond of soufflés and mushrooms, his favorite dish being mushrooms Yakkington. 

Partially due to the experimental cybernetics the Inquest saddled him with, Rorik has to eat a large amount of food in order to retain the energy his implants manage to leech off of him. A lot of what he eats is usually high in carbs and saturated fats, as he tends to eat the Tyrian equivalent of fast food and instant ramen, although Hjalmar’s currently trying to get him to branch out a bit beyond that.

Isla absolutely adores cheesecake. If she had a chance to get away with only eating one type of food for the rest of her life, it would probably be that. She’s particularly fond of mint strawberry and chocolate. Her second favorite food would have to be pie, regardless of filling.

Jerky! Surina absolutely loves all types of jerky, be it dolyak, venison, or boar. It’s easy to get ahold of and she almost always has it on hand. She also has a bit of a weakness for different kinds of crab cakes and ice cream.

During the campaign in the Maguuma Jungle, Lorelei didn’t have much of a chance to discover favorite dishes as she aided Guenhwyvar in her rebellion against her sire Mordremoth. Since the fall of the Elder Jungle Dragon, however, Lorelei has managed to take some personal time for herself to explore the world around her. Lately, she’s discovered she absolutely loves chocolate chip cookies.

Having lived in Amnoon a good portion of her life, a lot of Zaahira’s favorite dishes tend to consist of a variety of seafood. Tilapia and shellfish are among her favorites, and she has tried sand shark meat at least once, but has decided it wasn’t her favorite thing. Other then that, she is quite fond of red lentil saobosas and sugar rib roasts.

The Scions (Guenhwyvar, Thanatos, Ignatius, Freyja, and Nimueh) are a bit more tricky to pin down, given how dragons are most notably known for consuming magic itself. But, if Aurene is any indication, it would be safe to assume that fish and meat would be a staple within their diet as well. With Seimur Oxbone’s latest aspiration to turn cooking with Bloodstone into an art, I wouldn’t put it past them to be possibly drawn to that as well.

#gw2 #Liana Rohland #Commander Liana #Hjalmar Emberhowl #Glythyrr #Siobhan #Liviana Gearseeker #Nora Fenrisdottir #Krioka #Gabriel Rohland #Sebastian Rohland #Elizabeth Farwick #Astrid Windrider #Thrain Ravenseeker #Rorik Thorvaldson #Isla Rhosyn #Surina Duskblade #Lorelei Wylde #Zaahira Ossa #Guenhwyvar #Thanatos #Ignatius #Freyja Frostwing #Nimueh

[jessica87blog-blog]

#FoodDelicaciesCuisinesBestIndianCuisinesTopmostcuisines

[gsfoodie195]

5 Not-so-boring Vegan Recipes - Going Vegan All The Way

Generally, most people share the feeling that vegan recipes are bland and boring with a capital B.The only limit to your meals is your imagination, preconceived notion of what a vegan meal is and limited access to ingredients. In fact, the longer you eat vegan food, the more your palate opens up and you can appreciate the fresh flavours of nature. What needs to change is the approach to veganism. You need to stop thinking of veganism as a weight loss plan, instead, adopt it as a lifestyle.

Am sure that you will agree with me that these Maggi veggie recipes are just the opposite of boring-

1)Eggplant topped with Garlic Yogurt

This Mediterranean dish is a classic health dish. Once after the eggplants are fried you can top it with pomegranates or cheese as you wish for that extra zesty flavour.

2)Mini Veggies Quiches

Bite-sized snacks filled with colourful chunky vegetables and full of flavour. A quick recipe to cook for family and friends. At least in bite sizes, the kids will consume some veggies. They make for a healthy noonday snack. Even after it is cold it tastes nice.

3)Scalloped Potato Gratin

Potatoes cooked in cream. The texture itself is mind-blowing. With grated yellow cheese, it is a milky base and a crunchy cheese topping. You will have your little ones ask for more.

4)Herb Gnocchi with Tomato Salsa

Made with baked potatoes and flour, this dish packs a punch. The salsa is the soul of this dish, with vegetable bouillon added for that extra taste.

5)Fusilli with Broccoli and spicy breadcrumbs

Ah, who doesn't love pasta? In fact, most kids will say a big yes to get their hands on pasta. The best thing about this dish is that you can add in whatever your pantry closet holds. A few chilli flakes, a dash of olive oil and oregano and you have the invigorating smell coming up.

Thankfully these days veggie recipes have advanced. Gone are the days when vegan food was not so the in-thing. With so many mouthwatering recipes, you can make sure that vegan is here to stay.

Have a healthy and scrumptious meal!!

·         The 3 best and easy recipes to learn before becoming independent

·         Tomato soup recipe for Lunch

·         Chickpea stew with vegetables  easy and rich

·         Vegetable soup with pasta and beans Traditional recipe

·         Spinach cream with pine nuts and basil Easy and healthy recipe

·         Carrot vegetable creams creamy and very rich

·         Quinoa salad with vegetables

·         Lemongrass Chicken and Rice Salad with Mango

·         Rice and tuna salad with French omelette Easy and very rich

Lentil salad with salmon, avocado, and feta cheese Very easy recipe

#healtyfood #fastfood #food #cookie #health #recpies

[sandjsbeachbumbonanza]

Day 92 – Welcome to Uganda

We arrived at Entebbe airport at 1am in the morning. At passport control, we had some problems because they didn’t believe J’s e-visa was real and had been approved. We got taken to a back room in Immigration for a few minutes while they sorted things out. We then waited as passport control printed paper visas to stick into our passports.

We then breezed through baggage claim and grabbed some cash from the ATM. To leave the airport, we had to put all our bags through an X-ray machine. Dona, our guide, met us outside arrivals with a guy named Alex, whose only job appeared to be to put our suitcases in the 4x4. We then dropped him off at his house. Dona normally manages one of the lodges we are staying at, but because things are so slow due to COVID, he is personally taking us around.

After he picked us up, Dona told us we couldn’t go to our first scheduled lodge as one of the guests tested positive for COVID yesterday and the lodge was now shut. He told us that there was another lodge he recommended, but it was slightly more expensive. He asked if we were OK with that and we said yes.

We spent the next 6 hours or so in a grasshopper green Toyota Landcruiser, from Entebbe to  the west of the country. During the ride, J managed to get some sleep, but woke up periodically in a fog. After a few unintelligible murmurings, S told her to “go back to sleep”. This occurred a few times, and as a result, has become a running joke. Dona now tells S to go back to sleep when S says something questionable.

We arrived at Kyaninga lodge at around 7am and were shown around by a perky guy named Stephen. The place is beautiful. It’s like a giant treehouse and it overlooks a crater lake. The only downside for us is the 100+steps it takes to get from the carpark to the main building and then our room (which is the closest room to the main building). We declined breakfast and arranged to meet Dona at 11:45am for an early lunch… after we had a long nap.

The room is relatively spacious. The only criticism is that it has no fan / air conditioning and the shower is pokey with low water pressure. There is a clawfoot bathtub in the bathroom, which overlooks the crater lake and a large veranda.

Unlike some hotels that create a king size bed by pushing two twin beds together, they created a super king by pushing two double beds together. Nevertheless, we slept like babies until our alarm woke us up for lunch.

Lunch was really tasty. It was miso-glazed stewed pork with roasted pumpkin and tomato. The roasted tomato was slightly spicy and was the best we have ever had. Dessert was a mango ice cream for S and a plate of fresh cow’s cheese made on premises, with honey and razor-thin green apple slices for J. Both were delicious and fresh. This was in contrast to some of the food we were getting in the Seychelles.

We then headed off for our chimpanzee trek in Kibale forest. The forest is protected and has over 1,200 chimpanzees living there, as well as other monkeys. On the way, we saw a huge baboon who walked up to the car and made hand signals begging for food. He was less than a foot away from the car. It was a surreal moment.

We then checked in for the chimpanzee trek. Apparently the government has now reduced the admission price to half prize to help boost tourism. Our ranger was a lady named Annette who was dressed in head-to-toe military fatigues and armed with – you guessed it, an AK47. She was very knowledgeable, and once she realised S couldn’t see well, she made an effort to ensure we could get through the forest at our own pace. Some of the walk through the forest was on paths, but others were ‘off path’ through somewhat thick underbrush, branches and thorns. After half an hour or so, we finally stumbled across the first chimpanzee, a large male. At first he was in a tree, but quickly went to the ground and walked within 3 feet of us before climbing up another tree. He stayed at the next tree for a long time eating leaves and then farted. Unfortunately we didn’t catch it on video. We watched the male chimp for more than half an hour. Apparently you are allowed to stay with the chimpanzees for an hour, so Annette recommended we use our last half an hour to look for some more. We walked for another 15 minutes before reaching a huge group of chimpanzees. Most of them were hidden in the trees, but a few were on the ground, including a mother and baby and another chimpanzee who was eating. As S walked by the chimpanzee with his walking stick, the chimpanzee got frightened and cried out in what sounded like a barking/growling noise. Our guide urged us to slowly move away from the chimpanzee to give it some space. As S can’t see well and the chimpanzee was in the bush, he didn’t realise how close he inadvertently got to it with his walking stick.

Annette also pointed out a few interesting plants. There was a giant tree with what appeared to be a phallic object sticking out of it. She said it is known to the guides as the ‘penis tree’. As she had figured out that she could joke with us, she then commented that it was ‘uncircumcised’. Annette then pointed out that a nearby plant is used by the local men as a natural ‘viagra’. Once you boil the roots and drink the liquid, you are ready for action in 15 minutes flat. A short distance from there, J asked Annette about a green fruit which had fallen from a tree and questioned whether the chimpanzees eat them.  Annette said the guides call them ‘testicle fruit’ because they grow in pairs. Apparently they are the fruit of last resort for the chimps. This is all even more amusing given that in the Seychelles, the revered coco de mer fruit is considered to look like female private parts. Apparently the vegetation in Africa is quite risqué and would no longer be allowed on American television. We then headed out of the forest. Annette said this was the end of our tour and handed us two certificates confirming we’d successfully completed a chimpanzee trek.

Dona then took us to a large market in one of the nearby villages so J could pick up some hiking boots for our gorilla trek. Unbeknownst to us, this was the Ugandan equivalent of a US flea market and all the items were used. J tried on a number of pairs of shoes in the middle of the market and finally found one that fit reasonably well. Dona haggled the guy down to the equivalent of USD15 for the shoes. We then went back to the lodge to get cleaned up for drinks and dinner.

We sat with Dona for a bit to firm up our itinerary and then headed to dinner. Dinner was a lovely lentil and coriander soup, which tasted like pureed Indian daal, and a large filet of beef, well done, with sweet potato puree. Dessert was an amazingly light, spongy, date cake and a bowl of watermelon for J. The food was on point again. The other guests were an English couple and a lone Greek guy who was videoing himself and vlogging. Apparently he is a guest of the Ugandan tourism authority, who are trying to attract more Greeks to Uganda. There was also a large multi-generational family. We won’t go into more detail on that as you already know how much we think having certain children around really takes away from the experience. Suffice it to say we got to hear the children’s blaring iPads before, during and after dinner. There is something called headphones.

We then retired to the sitting room to finish our wine. A large fire with real wood was started in short order. It looked, smelled and sounded incredible, like a campfire, complete with popping and crackling.

Sadly, if we stick to our original plan, we’ve just crossed the halfway point of our journey.

#uganda #market #kyaninga #chimpanzee #chimpanzeetrek #beachbums