I lost your email address Sethu, but I still have the fantastic Primer on Indian Cuisine that you sent me years ago. With thanks, and in it's original form...
For guidance,
Start with
=> Mulligatawny Soup
and on the appetizer part, check with them whether they can serve you the mixed platter of
=> Onion Bhaji + Samosa + Vegetable Pakora + Chicken Tikka (each item of two pieces will be enough to make you understand the differences)
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When you really just don't want to cook, but still require supper
Black bean cheese melt filling
If you use a food processor to mash there will be more dishes.
So fair trade IMHO is skip the cooking, but then you will miss the small bit of onion and garlic releasing their very essence to the beans... Hmmm...
Mash together:
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Brown. Red. Black. French. With so many types of lentils to choose from, you need to know what each one is good for.
By Alex Delany -- January 9, 2018
You want to make lentil soup. You open up your cabinet. You pull out five half-full bags of five different types of lentils. You scratch your head, wondering if you can substitute brown lentils for red lentils, or if you can mix the dregs of a few bags to get the full one cup you need. Well, that depends. Here's what you need to know.
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When you cook lovage, its intense, sharp punch transforms into a deep, savory sweetness. Raw lovage can sometimes overwhelm a dish with its strong medicinal notes, but heat completely tames it.
Here is how the flavor evolves in the kitchen and how to get the best results:
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Once you have experienced homemade broth it's so difficult to go back. It's hard to believe that I once thought a teaspoon of flavour mix added to a cup of boiling water was even a thing. All that salt? Don't get me started!
What's happened now is I'm not buying chicken any more. Well not enough to support my broth habit. I looked at the rice yesterday and considered, water?
"No. I just can't."
"Buy a chicken?"
That seems foolhardy to say the least.
Then it hit me!
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There’s an old idea hiding in plain sight: bright, herb-forward food can be beautifully balanced and still want one more layer. In another age that layer might have come from garum, or more directly now, from anchovies. That deep, salty, savory note is not meant to stand on its own. It sits underneath the herbs, the butter or oil, the lemon, the freshness. It gives the dish a lower register, a quiet bass line.
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An early 20th-century Hindi definition describes raita as yogurt or buttermilk containing boiled greens, gourd or pumpkin, or fried droplets such as boondi, seasoned with salt, chili, cumin, and mustard. That is clearly a robustly spiced relish, not merely a seasoned cucumber cold soup.
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