MID WINTER Hints, Tips and Info for Easy Times in the Winter Kitchen | Seasonal Cooking

Help in the Kitchen for Mid Winter with tips and hints for cooking this season’s foods.

You can also browse:

• Indian Deliciousness
• Soup Recipes for Mid Winter
• Wintery Salads, Dips and Preserves
• Warming Vegetables and BBQs
• Goodies, Grains, Lentils and More
• Drinks and Sweets
• Tips and Hints for Cooking in Mid Winter.

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Tips and Hints for Mid Winter Cooking

Collections

• Every Home, some Simple Greens
• Our Favourite Rasam Recipes

Information on…

Balinese…

• Balinese Spice Paste
• Balinese Fried Shallots – Bawang Gorent

Indian….

• Coconuts, Young and Old, Cream, Milk and Water, Desiccated, Grated and Fresh
• Common Equipment in a South Indian Kitchen
• Common Indian Ingredients and Techniques

• Dried Curd Chillies of Kerala
• Dried Stuffed Chillies of India
• Halva | Halwa | A Sweet of India and the Middle East, Lebanon and Greece
• Indian Flatbreads – Are Dosa Pancakes or Flatbread?
• How to Make a Deeply Flavoured Coconut Curry Stock
• Lemons and Limes in Indian recipes
• Roti Flatbread

• What is “Race” in Race Kuzhambu?
• What is the Difference Between Different Bayleaves? | European, Indian, Indonesian and West Indian
• What is the Difference Between Rasam and Sambar?

• What is the difference between Sambar, Kuzhambu and Kootu?
• Should Sambar be Salty, Sour, or Hot?
• What is a Tadka? | How to Fry Spices in a Takda | Indian Spice Tempering
• What is Indian and Asian Palm Sugar? What is Chinese Rock Sugar?

• How to Convert Australian, Indian, English and US Cup and Spoon Measures
• How to Make a Deeply Flavoured Coconut Curry Stock
• How to Make Ghee

Spices…

• Cumin Seeds – Black and Brown
• Fenugreek

• Garam Masala
• Ginger Root

• Panch Phoron

• Saffron
• Sumac
• Szechwan (Sichuan) Peppercorns | Fagara | Chinese Pepper
• Turmeric, the Wonder Spice

• How to Make My Kitchen Bench Spice Mix | Kitchen Podi

Vegetables and Fruit

• Daikon Radish | Mooli | Japanese Radish | Chinese Turnip
• Green Mangoes and Green Mango Powder (Amchur)
• Okra – Lady’s Fingers

• Radicchio

• Seaweed in the Kitchen

Other…

• Black Barley
• Cooking the Softest Chickpeas
• Different Rices
• Fermented Black Beans
• How to Make Congee, and a Congee Bowl
• Mirin | Japanese Sweet Golden Rice Wine

• Shaoxing Wine | Shao Hsing | Aged Chinese Rice Wine
• Stilton Cheese

• Tahini
• Try these Types of Pasta

What is …

• What’s in Your Flour??

Why…

• Why is Pasta Cooked al Dente?

How To…

• How to Convert Australian, Indian, English and US Cup and Spoon Measures
• How to Use a Girdle (aka Griddle) – Can do this on the BBQ

• How to Make a Deeply Flavoured Coconut Curry Stock
• How to Make Great Vegetable Stocks

• How to Make Congee
• How to Make Risotto

• How to Make Crumpets
• How to Make Herbed Crackers

• How to Make French Mashed Potatoes
• How to Make English Mashed Potatoes
• How to Make Pommes Voisin | How to Cook Potato Gratin
• How to Make Potato Gratin with Cream
• How to Make Perfect Roast Potatoes

• How to Make Home Made Tomato Paste
• How to Make Onion Marmalade
• How to Make Pomegranate Vinegar
• How to Make Pomegranate Molasses

• How to Make Quince Paste
• How to Make Salted, Pickled Lemons and Limes

• How to Make Creme Fraiche
• How to Use Olive Oil

• How to Roast Beetroot
• How to Use Up Spinach Stalks

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