Tempting! Links to Fabulous Food

There are so many good posts that I come across, I wanted to share some of my current finds with you.

This week we focus on chai, chillies and vegetables. Hope you find something of interest here. Enjoy!

Chai

Chai is that wonderful spicy drink available in India. And it is quite different to most of the chai that you buy outside of India. Interestingly enough, there are a million different recipes for chai, and I bet all of them are terrific. Here are a few for you to try. Which is your favourite?

• Julie from Ayurwhat feels the same way as me about the local chai in Australia. She as a lovely version created after her time in India.
• Delices de Kerala has a Chukka Kappi (coffee with spices) and the medicinal uses of this version made with coffee rather than tea. This page is translated from French, but you can view the original if you wish. Mishmash has a lovely explanation of Chukka Kappi and its importance to Keralans.
• Lemon and Chillies has a simple recipe with several variations. Anjum’s Food has a similar one. and What’s for Lunch Honey has masala chai and an explanation about why Indian people don’t use cold milk. For the Cook in Me also has a masala chai.
  
• And Elena’s Pantry bases her version on peppermint tea.
• Finally, there is a chai resource page with a dozen or so versions of chai.

Chillies

• Sailu’s Food has a recipe for sun dried chillies that have been marinated in buttermilk or yoghurt, called Majjiga Mirapakaayalu. I first heard of these when I was in Kerala earlier this year. They sound amazing.
• Cooking for All Seasons has a explanation of the process for Yoghurt Chillies too.
• Then for a Ginger and Garlic Chilli Paste, one that will rival sambal olek, visit Things we Ate for Dinner.

Vegetables

• First of all, let’s start with Greens and how to store them. Chocolate and Zucchini describes how to treat them to get the best from them for the longest time.
• Ever grown your own sprouts? It is not too hard to do. Cooking the Hard Way has a very good explanation with pics that guarantee success. Then you can cook Samosa with Spinach and Sprouted Mung Bean, from Mahanandi.
• Have you ever barbecued peas? Me neither. Tarla Dalal has a recipe for BBQ peas with ginger and chilli for you!
• But I have cooked lettuce! You can too, with Stir Fried Lettuce from No Recipes.
• Mahanandi has a post on the cutting and chopping of garlic, explaining the different methods and the difference in taste. Similarly, Even a Pencil has a post describing how to chop onions.
• The weather is just right for stuffed tomatoes, wherever you are. Gourmet Girl has one of the best way of stuffing them – with tabouleh!
• Sweet potato fries with spices look so utterly tempting. For the Love of Food is the temptress.
• Dandelions are freely available, and Vegan Visitor has a wonderful Warm New Potato salad with Dandelion leaves.
• Even more unusual (for some) is cooking dessert out of beetroot or carrot. Halwa is a method of cooking fruit and vegetables with milk, spices and sugar for a long time until a delicious dessert is formed. Past, Present and Me has a great recipe and photos.

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