Tempting! A Guide to Fabulous Food and Terrific Tips

There are so many good posts that I come across, I wanted to share with you some of my current finds, those that stir my creativity and get me into the kitchen.

Preserves, Tacklements, Crackers and such like

• What an amazing person Lucy from Nourish Me is. She spent a whole weekend in the kitchen to make tacklements (condiments). Read her post for preserved lemons; Anglo-Indian chutney; tomato pesto; beetroot, pear and ginger relish; and Nori condiment. My goodness. What a treat to be making all of these.
  
• Recipezaar has a really good sounding Poppy Seed Cracker recipe. Mmmm. This could be very good.
• Thinking about Food makes her own syrups and cordials.
• And we have all heard about the chilli salt with raw mango that is eaten in SE Asia. Well, Chez Pim shows us how to make the chilli salt. Now, where to find that raw mango ….
• Left over garlic? Left over coriander (cilantro)? Make some Garlic and Coriander Paste with Feed Yourself. You can even freeze it for later use.
  

Rice is so very nice. Lentils are excellent too.

• I love rice. Right now I am exploring some different varieties, and loving the journey. Let’s start with making risotto. You can read my early post here. The Pioneer Woman has a very clear description of how to make risotto with excellent step by step photos.
• I posted recently about Rosamatta rice, that wonderful secret of Kerala, India, and showed some pics of a private cooking lesson I had in Kovalam. I have searched Adelaide and found that I cannot get it here anywhere, so for me it is an indulgence each time I visit India. However, for you, In Love with Food brings you Rosamatta rice with Lemony Sambar.
• Did you know that congee, that ubiquitous rice porridge beloved of the Chinese (and me) originated in South India? There it is called kanji. Virundhu makes a rosamatta kanji. Yum.
  
• Simply Spicy has a Cucumber Dal that is wicked. Just looking at it made me Very Hungry.
• I have loved Indian flattened rice, called different things regionally, I think. I buy it here as poha or rava, and make a great dish from it with potatoes, onions and green coriander/cilantro. Roma’s Space whips up an instant breakfast using poha. Arun Shanbhag makes a great dish from red flattened rice, Tambdo Phova. Mmm, mmm.
  
• Samaithu Paarkalaam makes Thakkali Sadham, or tomato rice, which brings back memories from childhood.
• Gopium cooks Inderjit Singh’s excellent, yet simple rajma. Another dish which proves that less is more.

Cardamom.

• Cardamom is the new black pepper, right? Well, try these Cardamom Glazed Mangoes from the Gluten Free Hippie.
• Recipe Center’s Maharashtrian Garam Masala uses black cardamom, that earthy sister to the green cardamom. A beautiful post – I could smell the spices as I read it.

Dulce de Leche

• Actually, this is quite new to me, although it seems common around the blog community. Here are a couple of great posts with clear instructions to make this wonderful looking thick icky goody liquid. First, culinography thought it was too good to share. Epicurious has an icecream made from Dulce de Leche! Straight from the Farm makes it as gifts for friends. Desert Candy, after nearly killing her mother, makes some biscuits with it. And finally, Eatyet makes a version from coconut milk!

And finally, young, broke and clueless has a list of the most helpful hints discovered on her journey into cooking.

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Other Wonderful Recipes, Food and Cooking: