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One of the best ways to add instant flavour to dishes is cooking with spices. They not only give a boost to your taste buds but also to your health. I cook with so many spices and often end up filling any empty jar with spices, very few of them match! My jars have their very own box in the corner of my kitchen filled with whole ( I buy in bulk ) and freshly roasted ground spices. I honestly couldn't imagine my life without these little jars.
I'm late to the party. I was listening to some summer 're-air' podcasts and stumbled on a warm-hearted interview with Priya and Ritu Krishna, co-authors of Indian-ish: Recipes and Antics from a Modern American Family (2019). In it they make palate-altering DAHI TOAST. After making this (though admittedly, I had to use dry curry leaves as these are harder to come across where I am) it's gonna be a go to. The spiced oil is the stuff of legend, called "chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos", as described by Bon Apetite Magazine when Priya shared these hot toasties with them in 2019. The beautiful oil is imbued with the intensely aromatic curry leaf and pungency of whole black mustard seed. Then there's the tangy, soft layer of chili-spiked yogurt you reach after audibly crunching through crisp, rich sourdough. Priya says it's recommended to douse the sandwich in grassy cilantro chutney or straight up ketchup (the latter is her jam, and I tend to agree...though it's a tough call as both are delicious AND this sandwich can easily stand all on it's own, too). Thank you Priya and Ritu for sharing this and so many other accessible recipes with the world! I was so inspired after hearing the interview, reading more about the dish and making it that I had to draw it too! I went vibrant and punchy and bright just like the tastes in this lovingly created recipe. Like all of you, I am BIG into drawing what I and others are cooking....it's like living the happiness of preparing and eating a dish all over again. Xx.
This is a recipe known only to people from my small community in the state of Maharashtra in India. Such recipes, using coconut and mangoes are specific to the western coastal belt of India, especially Maharashtra because of the abundance of these fruits. During Spring, raw mangoes start appearing in the markets and a countless dishes are made from these tangy treats. One of these is a salad prepared using fresh coconut, raw mango and raw chickpeas soaked in water to soften them. All of this is ground together with chillies and tempered with spices. Garnished with salt, sugar and fresh coriander, this is a unique and unknown savoury salad which I can eat in bucketfuls!
Being Chinese American, it's a salad from my childhood that never disappoints and always refreshing for the sunny summer funs. Here are the ingredients. Have fun splashing and experimenting around (hint - the size of each ingredient represented is proportional to their needed ratios.) Enjoy~
My submission for GrateFULL.
This ones are really crunchy! It's not so easy to receive crunchy batch with gluten free flours and after more or less ups and downs I tested this recipe and fall in love with this small tasty breadsticks. The portion from this recipe is enough for about 15 minutes, so.. let's make double potion at once! :)