CIRCLE WITH A DOT

Potatoes are in the instant pot, cooking so I can make a Gujarati potato curry. It's a dry curry, meaning no sauce. Just cubes of potatoes and peas sauteed with
onions, chillies and a beautifully balanced mix of spices.

It reminded me of a comment on my blog years ago, from an irate gentleman. He started to cook one of my Madras curries which was also a dry curry, and he wanted to know where the sauce was, and it wasn't a real curry and so on and so on.

Ah well.

The recipe I am making is from To Gujarat with Love by Vina Patel. It is all in the spice mix

To have with the Dal with Greens I made yesterday.

Come round ️

#FromTheKitchen #whatIAmCooking #whatIAmEating #indianFood #Food #GujaratiFood #CookbookBrowsing

@EllenInEdmonton @dnkboston

Your channa Aloo sounds lovely - it made my mouth water. The Instant Pot is so good for curries.

I am making channa dal this afternoon (South Indian style), but with moringa leaves from the garden. The channa is already cooked (from the freezer) so I just need to cook the greens and onion/ginger/garlic, and add the spices. I have plentiful curry leaves so they always go into the tadka.

#Kimchi

While I was steaming the tempeh last night I taste-tested the kimchi where I had 3 jars of exactly the same kimchi but fermented for different times.

The first jar was fermented for 1 week, the second for 2 and the third for 3. The weather is very hot, so of course these will ferment quicker than in most other countries or in different seasons.

First of all, all three were still very crisp and delicious in their own right. (Perfect amount of salt in the brine.)

1 week kimchi: tastes light and fresh, very nice

2 week kimchi: noticeably more tang and more complex flavours coming through, yum

3 week kimchi: the best tasting. More complex flavours. The umami added by the inclusion of nori is detectable.

All were far far better than any store-bought kimchi.

Next time I will do a 3, 4, and 5 week kimchi.

Of course the fermentation time can be adjusted to your preferences and mood. Light and fresh can be very good in Summer, longer fermentation in Winter.

#KimchiLove #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Food #Ferment #Fermentation #Fermenting

When comfort food is needed, this is the ultimate. You can even braise some leeks and toss them through the mash.

#FromTheArchives #FromTheKitchen #Food #Parsnips #Mash #Vegetarian