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GangaMmm, my morning tonic shot of beetroot kvass. This one with the dried quince in it is super super tasty,<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a>

GangaA Tale of Woe with a Happy EndingI've made Tofu Pudding - a very soft tofu that you leave to set after adding a coagulation agent to fresh soy milk. It's a bit of fun to make as you pour the hot soy milk from a height of 30cm (I suspect I poured it higher) then don't even breathe on it for 30 mins.My plan was to make Silken Tofu, not tofu pudding. For this you first make a rich/very thick soy milk - I was following the instructions in <a href="https://mastodon.au/tags/AsianTofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#AsianTofu</a> by <a href="https://mastodon.au/tags/AndreaNguyen" class="mention hashtag" rel="nofollow noopener" target="_blank">#AndreaNguyen</a>. Actually it is a very hands-on, messy, process-heavy approach.All was going well until I was supposed to strain the rich soy milk through muslin. It was thick. So thick it would NOT pass through that muslin, even when I rung and pressed the cloth. Instead it just oozed out of the corners of the cloth. It was horrible and so messy.I gave up, collected what I could of the mess, added more water, got a clean muslin cloth, and strain it as best I could. It was passing through the cloth, but hilariously when I was wringing the milk out it was squirting in all directions. I had to keep it low in the bowl to avoid it going all over the kitchen. As it was, I had to change my top.So I have a little okara from the pressing, which will be used. The small amount of remaining milk (a couple of cups) I simmered again as the process demanded, then cooled it, as the process demanded and then let it sit for a while so I could consider what to do with it. Keep as soy milk? Or use to make something else?Meanwhile it developed a skin, which is good, as I got to try a fresh bean curd skin. Chef's prize.So, tofu pudding was decided. The coagulant was mixed, the milk reheated, then poured from a great height, and the result left to sit.It has set, and I plan to have it with a spicy sauce with dinner. Topped with spring onions, roasted soy beans and fermented mustard greens.The mess is still to be cleaned up 😭 <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Tofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#Tofu</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaToday's <a href="https://mastodon.au/tags/Miso" class="mention hashtag" rel="nofollow noopener" target="_blank">#Miso</a> is a red miso, and as usual I have added shiitake mushrooms (rehydrated), wakame and tofu to the soup. The tofu I've used today is the puffy fried tofu. This miso is a different brand to the ones that I have been trying this week. Sadly there isn't any info on the pack. There are lots of miso that fall under the general categories of white, red and brown, although there may be common ingredients and ratios in each.Red (Aka) miso is a dark, rich miso made with a higher proportion of soybeans to rice koji. It ferments for typically six months to a year, but potentially up to five or 10 years. The one I am using has a nice aroma and excellent deep'ish flavour, but probably not as deep as you'd get in Japan.<a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/JapaneseFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#JapaneseFood</a>

GangaI am loving using the range of tofu types that I picked up recently (see ⬆️ in the thread). The Five Spice tofu is a delicious snack in the evenings if I am still peckish. It is very compressed and mildly flavoured. It needs no cooking, so is excellent added to salads and other dishes. I have been using the yuba bows and other yuba sticks that I have in my morning miso soup. This morning I used some of the fried tofu instead - pour over boiling water first to remove the oil, squeeze to get the excess water out (I used tongs), and they puff up again nicely. Cut into cubes if needed. They are delicious in miso soup (and also delicious in veg versions of curries like Massaman curry. With their porous nature they soak up all the flavours.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Tofu" class="mention hashtag" rel="nofollow noopener" target="_blank">#Tofu</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaI had a chance to have a "shot" of the beet kvass with breakfast this morning, and a proper, considered taste of the shiitake.I am so please with the kvass. It is slightly effervescent, which I didn't notice last night, salty, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again.And OH the shiitake. I sliced one and ate it, and it is so good but I can't wait to have some with rice or noodles or dumplings.....I think some might ferment the shiitake for longer, but this is perfect for me.Also, I put a pan on the stove with some oil and forgot it, so now I have a very smoky kitchen, windows and doors open and the cooler on high to try to blow it out. Sigh.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a>

GangaSoup was delicious! Cooked the frozen pumpkin in <a href="https://mastodon.au/tags/InstantPot" class="mention hashtag" rel="nofollow noopener" target="_blank">#InstantPot</a> until disintegrating, with some carrots and celery which retained a bit of texture.Added the cooked dal and cooked spicy tomato base, added salt and lemon ju.Special! (Easy)Have enough for 2-3 more bowls, plus another meal's serving back in the freezer.😋<a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

GangaIn what might be a soupy day, I am also making miso soup for a (late) breakfast. Like this (online preview of the recipe), from JapanEasy by Tim Anderson (keeping it <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> tho)It uses waaaaaay too much miso however, so I'll be cutting it back. Using a kombu dashi.UPDATE: I made dashi with kombu and dried shiitake mushrooms.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a>

GangaA lovely day it was. I got all except one of the Winter weedy beds cleared. Lots of mulching done so it is ready for the 45C day on boxing day. Some planting out. Other weeding. Potted up some sweet mace. Got some shadecloth frames ready for boxing day. Celebrated all the various creatures in the veggie garden. Looked long and hard at the sage which needs pruning.Made dark, seedy GF bread, picked basil and had that dark seedy bread topped with tomato and basil. Also had a still-warm-from-the-oven piece just with butter. Made peppermint tea. Made a salad 10 stories high.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/GardeningAU" class="mention hashtag" rel="nofollow noopener" target="_blank">#GardeningAU</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a>

GangaLoving the Jal Jeera. It is such a very unusual taste, but a great cooler. The taste reminds me of really good Salt Lassies I've had in India. Here places don't make them properly - just salt and yoghurt. In India a good one will have cumin, black salt, asafoetida perhaps, and more. Even mint sometimes.🍹 😎 ☀️ <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

GangaAlso, such a lovely day without having to cook. I am just going to grind up an Indian eggplant chutney*, and maybe put some garden pickings in the Instant Pot with some lentils or beans to make a nutrient-dense broth. That's it! Lots of precooked things for dinner.*Eggplant pre-roasted, peeled and put in the freezer for future me, which is now.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

GangaI have just made some thengai (coconut) thuvaiyal. Thuvaiyal is a Tamil preparation similar to chutney but with a pasty consistency. When only "chutney" is said, it is this one that is referred to. The recipe is from <a href="https://mastodon.au/tags/CookAndSeePart1" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookAndSeePart1</a> by <a href="https://mastodon.au/tags/MeenakshiAmmal" class="mention hashtag" rel="nofollow noopener" target="_blank">#MeenakshiAmmal</a> It is coconut, tamarind, chillies, spices, and dal ground together. Very similar to this video, except Ammal adds mustard seeds and a little ghee/oil. Also she doesn't grind the dal and mustard seeds much so they still show in the thuvaiyal. <a href="https://www.youtube.com/watch?v=7cXKnBOkMek" rel="nofollow noopener" translate="no" target="_blank">https://www.youtube.com/watch?v=7cXKnBOkMek</a>Mine is not quite right as I don't have an Indian grinder. and frozen coconut is a little different than fresh. Still, it is DELICIOUS.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/TamilFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#TamilFood</a>

GangaI bought a lot of galangal so turned it into a lovely paste, the same way that I do all my pastes - with salt and some vinegar. I do chilli pastes (red and green), coriander paste, garlic paste, ginger paste, .... and now, galangal paste.The massaman curry (<a href="https://mastodon.au/tags/East" class="mention hashtag" rel="nofollow noopener" target="_blank">#East</a>, <a href="https://mastodon.au/tags/ChandraPadmanabhan" class="mention hashtag" rel="nofollow noopener" target="_blank">#ChandraPadmanabhan</a>) is good but a little too sweet with sugar in the recipe's massaman spice paste and then sweet potato (with eggplant) added to the coconut/curry base. I'd leave the sugar out next time or use a different vegetable. The spice paste though is very good (but I'd add garlic too).(UPDATE the flavours developed with a little time and it doesn't taste as sweet. I did add a little lime juice.)Time to tidy up and make some dinner. Luckily it is all cooked except the rice (dal, pickles, brown rice, sauteed eggplant with chickpeas).<a href="https://mastodon.au/tags/CookingForTheWeek" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingForTheWeek</a><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

GangaThe Silky Steamed Eggplant in <a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ottolenghi</a>'s <a href="https://mastodon.au/tags/Comfort" class="mention hashtag" rel="nofollow noopener" target="_blank">#Comfort</a> is very excellent and easy to make. The first time steaming eggplant in the Instant Pot and I pretty much got the timings correct. It got devoured very quickly.It is funny how both <a href="https://mastodon.au/tags/NigelSlater" class="mention hashtag" rel="nofollow noopener" target="_blank">#NigelSlater</a> and Ottolenghi avoided steaming eggplant for so long, Nigel even disparaged it cruelly. But experiences widen and opinions change, and I am glad for that.The dosa batter is bubbling away, from <a href="https://mastodon.au/tags/Dosai" class="mention hashtag" rel="nofollow noopener" target="_blank">#Dosai</a> by <a href="https://mastodon.au/tags/ChandraPadmanabhan" class="mention hashtag" rel="nofollow noopener" target="_blank">#ChandraPadmanabhan</a>. The sambal, also from Comfort, is packed away in the freezer.I've finished making the lentil based dip, yummy (recipe from my friend the <a href="https://mastodon.au/tags/AlkalineCook" class="mention hashtag" rel="nofollow noopener" target="_blank">#AlkalineCook</a>). And am about to prep the veg Massaman Curry for some week meals, from <a href="https://mastodon.au/tags/MeeraSodha" class="mention hashtag" rel="nofollow noopener" target="_blank">#MeeraSodha</a>'s <a href="https://mastodon.au/tags/East" class="mention hashtag" rel="nofollow noopener" target="_blank">#East</a> - with sweet potato and eggplant (plus the galangal).<a href="https://mastodon.au/tags/CookingForTheWeek" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingForTheWeek</a><a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

GangaWow, that sambal is extra yummy! Here is the recipe <a href="https://ottolenghi.co.uk/pages/recipes/egg-sambal-shakshuka" rel="nofollow noopener" translate="no" target="_blank">https://ottolenghi.co.uk/pages/recipes/egg-sambal-shakshuka</a><a href="https://mastodon.au/tags/Comfort" class="mention hashtag" rel="nofollow noopener" target="_blank">#Comfort</a> <a href="https://mastodon.au/tags/Ottolengh" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ottolengh</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaI have a couple of thick but small slices of my GF seed bread* each day, with some spreads. This week I have the cashew butter that I made (includes nutritional yeast/nooch). Today I topped it with a nasturtium leaf pesto. Very Very Very good.* The psyllium, linseed, almond meal, chia, sunflower seeds, hemp seeds etc bread. Not real bread.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaI just opened the first of my preserved lemons (made a couple of months ago), and they are AMAZING. Using home-grown lemons seems to make such a difference. I have tossed some through my millet and veg pulao.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a>

GangaNow the celeriac hummus (puree) is made, and it's delicious. It will be topped with some spicy cauliflower tabbouleh later today.I made 3/4 a recipe and it is still a lot. But that is good, as it also makes an awesome sauce for the root veg I've just made.The recipe is here and in <a href="https://mastodon.au/tags/ShelfLove" class="mention hashtag" rel="nofollow noopener" target="_blank">#ShelfLove</a> <a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ottolenghi</a>, but I made the celeriac in the <a href="https://mastodon.au/tags/InstantPot" class="mention hashtag" rel="nofollow noopener" target="_blank">#InstantPot</a> and it cooked it perfectly. <a href="https://thehappyfoodie.co.uk/recipes/celeriac-puree-with-spiced-cauliflower-and-quails-eggs/" rel="nofollow noopener" translate="no" target="_blank">https://thehappyfoodie.co.uk/recipes/celeriac-puree-with-spiced-cauliflower-and-quails-eggs/</a>I use burrata instead of egg, but today I may just go without that component.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a>

GangaParsley, lemon and cannellini bean salad (or I call it Cannellini, Quinoa and Parsley salad)<a href="https://www.theguardian.com/lifeandstyle/2012/nov/02/lemon-salad-beef-stew-recipes" rel="nofollow noopener" translate="no" target="_blank">https://www.theguardian.com/lifeandstyle/2012/nov/02/lemon-salad-beef-stew-recipes</a>I made this <a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener" target="_blank">#Ottolenghi</a> recipe from <a href="https://mastodon.au/tags/PlentyMore" class="mention hashtag" rel="nofollow noopener" target="_blank">#PlentyMore</a> for lunch today - well, I always treat this as a base and use what I have. I normally use more quinoa than specified. The beans, parsley and some "sour" are important too. Today I used parsley and cumquats from the freezer, some pickled nasturtium pods and sweet-pickled daikon radish to add to the sour. A little lemon juice too. Coriander leaves. A little of my dried herb mix. Spring onions from the garden. Some chilli flakes.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIamEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIamEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a>

GangaI read that you can use risotto rice for khichdi, so I used it in the <a href="https://mastodon.au/tags/InstantPot" class="mention hashtag" rel="nofollow noopener" target="_blank">#InstantPot</a> this morning. Very interesting. It's turned out quite risotto like. But at 8min LP, 10m NR, it's a little undercooked for khichdi and somewhat overcooked for a risotto. Lovely though, and worth playing around with.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a>

GangaI got the dish made today that I wanted to make, and oh my goodness it was kinda exceptional.I made Indian Coriander leaves and Mint chutney, and then Date chutney. Meanwhile par-boiled potatoes were roasting till crispy.The potatoes were drizzled with yoghurt, the two chutneys and garam masala. Then they were topped with coriander leaves, diced carrots, cucumber, tomatoes, red capsicum, onion, radishes, pomegranate kernels and beans sprouts (that I made yesterday).Finally, a sprinkling of chaat masala and lots of thin sev.The tastes of Indian street food, and so many textures and flavours. Plus the roasted potatoes were uber uber good.Chutneys and the Roasted Aloo Chaat from <a href="https://mastodon.au/tags/PlantBasedIndia" class="mention hashtag" rel="nofollow noopener" target="_blank">#PlantBasedIndia</a> by <a href="https://mastodon.au/tags/DrSheilShukla" class="mention hashtag" rel="nofollow noopener" target="_blank">#DrSheilShukla</a> .<a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener" target="_blank">#WhatIAmEating</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/CookingAU" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingAU</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a>

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