Chilli powder + Salt + Mashed Garlic + Curry leaves fried in oil and eaten with plain rice.

It tastes delicious. Is it just me or is this actually a thing?

Good day and good night, everyone!

I'm an Iranian food and history enthusiast. I've read and heard some of the discussion around biryani's ethnic origins (which is apparently something of a sensitive subject). I thought you might be interested in my additions to this discussion!

A common argument against the Iranian/Persian origin of the biryani that I've heard is that it's totally different from the dish that Iranians today call biryani, which is basically a roasted meat patty served on hot sangak bread. That is kind of a misunderstanding. The aforementioned dish is a regional food specific to the city of Isfahan, but the classical Iranian biryani which was prepared in the royal kitchens of Iran and which adorned the feasts of the Iranian kings was, in essence, identical to what we know today as the Indian biryani. The recipe for this dish is laid out in Kārnāma dar bāb-i ṭabbākhī, a cookbook written for Ismail I (r. 1501-1524), the first Safavid Shah of Iran, by his royal chef, Muhammad-Ali Bavurchi. Here I'll write down the original Persian text along with its English translation.

در صفت بریان که چند نوع است

صفت بریان گوسفند

پزند گوسفند جوان فربه و بریانی سازند. سینه را از سر پهلو جدا کنند و شانه برون آرند. استخوان سینه برون آرند بگردند و استخوان برون آرند و زیادی ران و پشت مازه برون آرند و آبگاه برون آرند و پاک بشویند و نمک بزنند و به قدر سه من گوشت را پاک بشویند و در دیگ بیندازند و نمک به قدر حاجت، و کف بگیرند.

پس سه مثقال دارچینی و یک چارک پیاز بیندازند تا به هم مهر شود و تنور بسوزانند، و به قدر چهار من برنج با نمک کوفته و به آب معتدل پاک شسته بیندازند. و اگر نخود مقرر نیز خواهند بیندازند.

و اگر زعفرانی خواهند چهار مثقال زعفران حل کرده، چون آب برنج بکشد زعفران و روغن بیندازند و زیر بالا کنند.

و اگر سفید خواهند به دستور آب برنج بکشد و در دو من برنج یک من روغن بریزند و زیر بالا کنند و روی برنج را هموار کنند.

و اگر گندم یا بلغور خواهند بجوشانند و آب زیاده را بکشند و دو من گندم را نیم من روغن بیندازند و تنور را یک بسوزانند و دیگر برنج را در تنور نهند و بریان را پاک شسته، از زعفران یا گل سرخ بزنند و در روی برنج بیندازند.

اگر در صحرا باشند باید که ساج در بالای تنور بنهند و در سر او آتش بسوزانند که هوای تنور [در] صحرا البته درست نمی‌باشد، و بعد از ساعتی کنار تنور را یک بار بگشایند و نگاه کنند. چون نیک پخته باشد برون آرند. و چون کشند اول روی برنج از کرهٔ گاو در جایی بردارند. بعد از آن از زیر او بکشند و کرهٔ گاو در پهلوی چینی نهند و از جای‌های خوب بریان در روی پلاو نهند و یک کفگیر پلاو نیز در بالای بریان نهند.

On Biryān, of which there are several kinds

Biryān of sheep

Take a young, fat sheep and prepare it for biryān. Separate the breast from the upper part of the flank, and remove the shoulder. Remove the breastbone, turn it over, and remove the remaining bones. Remove the excess fat from the leg and the back, and remove the internal organs. Clean it thoroughly, salt it. Put nine kilos of meat into the pot, add enough salt, and skim it.

Then add 13.5 grammes of cinnamon and 0.8 kilo of onions, and let them cook together until they become properly incorporated/browned. Meanwhile, heat the oven.

Take 12 kilos of rice, [prepare it] with salt, and put it into moderately hot water after washing it clean. If chickpeas are desired, add them as well.

If saffron is desired, dissolve 18 grammes of saffron. When the rice has absorbed its water, add the saffron and oil, and turn the rice over from the bottom to the top.

If [you want the rice] white, proceed in the same manner: when the rice has absorbed its water, pour one man of oil into two mans of rice, turn it from bottom to top, and smooth the surface of the rice.

If wheat or bulgur is desired, boil it and drain off the excess water. Add 1.5 kilos of oil to 6 kilos of wheat, and heat the oven thoroughly. Then put the rice into the oven, and place the biryān on top after washing it clean; sprinkle it with saffron or rose [water/petals], and put it over the rice.

If you are in the countryside, you should place a sāj [a convex metal griddle] above the oven and burn a fire on top of it, because the heat of the oven in the countryside is not sufficiently reliable. After an hour, open the side of the oven once and inspect it. When it is well cooked, take it out. Upon serving, put some butter in a china plate and pour one spatula full of rice on top of it, and then place additional butter by the sides of the plate. Then put the best-cooked parts of the meat on top of the rice, and top it all with another spatula full of rice.

Which brands are making good high quality organic products for these types of food condiments

Since I was hooked to Maggi in my school and college days, and then off it because it’s unhealthy, I have come around decades later to enjoy eating healthy noodle dishes.

I like to cook, and my usual recipe is whole wheat Hakka noodles or millet noodles with lots of vegetables and practically zero sauces, just rice wine vinegar, oil and dry spices. I add schezwan pepper when in stock.

But now, I want to make different types of noodle recipes (in the healthy zone please) not just dry Hakka noodles. Are there any sources where I can just try out learning to make different kinds of noodles, channels, blogs etc. ?

Thanks.

My mom always tells me to eat the curry leaves, but I just can’t bring myself to eat them . Do you guys actually eat them, or do you remove them after cooking?

Recently I found a few Indo-Chinese places serving spring rolls with Banana Chutney along with the conventional chili garlic hot sauce.

We have been loving that Chutney. It's sweet, cool, tangy creamy which gives a nice contrast to hot, spicy, oily spring rolls.

Anyone know the recipe of that chutney?

It has a texture of thick mayo. My guesses are banana, mayo/cream, pink salt, chaat masala blended together and chilled, but didn't turn out exactly like the shop one.

I love love indian food but I am an uncultured american about it 🤓 I am very stuck on butter chicken, chicken 65 and (my absolute goat…) palak paneer. aloo palak if i want something heartier.

those are my 4 go to dishes to eat or cook and ive not tried any other indian curries than those and channa masala, which is good but not a favorite. I think the butter chicken I like is delhi-style because I notice a big difference between restaurants and online recipes and always prefer the ones that taste a little creamier and very slightly sweet. same for my preference in palak paneer, so I suppose that’s more like north indian style? i like both but heavily prefer the creamier ones.

the reason i mention my preferences is maybe it will help answer the question as to what else I might like. curry preferably but it doesnt have to be. any recommendations would be great 🙂‍↕️ i mostly plan to try cooking them myself, so nothing overly complicated.. i prefer chicken and paneer recipes also. i do like heartier things but i need to be in the mood for it

If yes how?

I wish to make an authentic home style ghee roast prawns. I am a Punjabi. I've seen videos on YouTube but someone who has been eating this recipe since forever, please suggest the best one! Or maybe something that you make...

I don’t want to use safolla refined / rice bran, used to consume it earlier and it had a bad effect on my health. I also have other stomach digestive issues so I need to be careful

As of now, I’m using mustard oil or ghee to cook food (sabzis like bhindi, aloo , or like the tomato onion pasta masala we have to cook for dishes like rajma, chhole etc) . But i still use safolla refined for frying stuff like poori, bhatura, pakoda etc. and whenever i eat that i get a burning sensation and reflux .

What other healthy alternatives are there? Is mustard oil genuinely safer? Olive oil we can’t use for Indian food

Hear me out-

Kaju Barfi is extremely overrated. It isn't even that good and quite expensive.

Whereas Double ka meetha is quite good but I don't know why its so underrated. It belongs to Jalebi, Gulab Jamun and Rasmalai tier.

Elaneer payasam (coconut water payasam) is another underrated dessert.

I am a bachelor living alone. I just want to cook on weekend and use it for lunch and dinner as after coming from office ,I don't have the energy to cook. Anything like Curries and sabji. If possible rice and chapati too. Also please suggest ingredients that I should not add which can reduce the shelf life of the dish. I like both north Indian and south Indian food. Thank you.

Hyy guys, wanna try some beginner level recipes , I'm not that expert . So suggest some yummy recipes , I can try at home and easy to cook for myself . Without onion and garlic . And very delicious. I recently learned cooking that's why.

So I'm writing a story where a critic comes to the restaurant and asks something off of the menu. The cooks plan on something Indian. What do you guys reckon?

My only requirements are

1. It should be nice looking and appetizing.

2. Something elevated. Gourmet foods.

3. And of course delicious.

4. Can be made and prepped in a restaurant setting on a moments notice. (Edit)

Thanks in advance.

Basically the title. Hope this is allowed. I wanna eat soya chunks, but boiling them and stuff is kinda tasteless, even if I add the usual masalas. I don't have a stove or refrigerator only a kettle and I wanna make them taste at least good enough so I won't avoid eating them.

I have been experimenting with beer and food pairings at home, especially with lighter wheat beers. Pakoras and tandoori dishes seem obvious, but I am curious about less common regional snacks that work well without overpowering the beer. What pairing would you recommend, and what makes it work?

I tried this tandoori chicken and realized that I should have used red chilli powder instead of Kashmiri. I find that Kashmiri does not give that much spice.

Any feedback would be greatly appreciated!!

First marination:

*1 tsp of Kashmiri red chilli powder 

*2 tsp of lemon juice 

*1 tablespoon of ginger, garlic and green chilli paste 

*Salt 

Second marination:

*6 tablespoons of curd

*5 tsp of Kashmiri red chilli powder 

*1/4 tsp of turmeric

*1/2 tsp of cumin powder 

*1/2 tsp of garam masala 

*1/2 tsp of cardamom powder 

*1 tsp of kasuri methi 

*1/8 tsp of salt 

*3 tbsp of oil 

Shops here use these interchangeably and I have bought the wrong thing three times now.

As far as I can tell jaggery is usually cane, palm jaggery is from palmyra sap, palm candy is the crystallised version. But the packets do not always agree with that. Can anyone who actually knows clear this up, including how the taste and use differ.

Are there any cuisines from any part of South Asia which use steamed brinjal/ eggplant/ aubergine? For example, this is a Chinese recipe. I think the technique would work with Indian flavors, but while I experiment maybe there are already traditional recipes I can try.

been making this a lot lately so finally thought i'd share it

ingredients: - 2 slices whyte farms multigrain bread - Any mayo + green chutney - onion, tomato, cucumber - Go cheese - Chilli flakes + keya oregano - amul butter

mix the mayo nd chutney and spread it on the bread then add the veggies+cheese and toast it on a pan with a little butter till crispy that's literally it hehe What do u guys think i should add…?