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#indianfoodrocks

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Sometimes.
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Sometimes, dinner is about eating the food you just cooked and being grateful that your plate is full. Sometimes, there isn't much to be said and that's alright. Many times, there is companionship in silence, and that, along with the comfort food in front of you, can be the simplest meaning of home.
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This river was as enjoyable as the curry that proceeded and followed! #indianfoodrocks

Indian food is so delicious! I love the naan! #naan #indianfoodrocks #hungrybear #yummy

Hastings HS alumnae - now college freshmen - back home for the holidays! First stop: Calcutta Wrap & Roll! Thanks for stopping by girls! #calcuttawrapandroll #hastingsonhudson #indianfoodrocks

Hello gloriously crispy pepper and garlic soft shell crab @jamavarlondon with @editorkarenb #IndianFoodRocks #ThisIsLOndon #NewOpening ๐Ÿ™Œ๐Ÿผ๐Ÿฅ‚๐ŸŽ‰๐Ÿ’•

Had a great date night with this pretty lady:) #bestsister #indianfoodrocks

Making some paneer Korma on the grill in My cast iron pan!! Yay!! #adventuresincooking #castironskillet #yayforgrillingseason #indianfoodrocks

MOST RECENT

Sometimes.
.
Sometimes, dinner is about eating the food you just cooked and being grateful that your plate is full. Sometimes, there isn't much to be said and that's alright. Many times, there is companionship in silence, and that, along with the comfort food in front of you, can be the simplest meaning of home.
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A cooking sesh at Jamie Oliver's cookery school! Had a great time making our thali!
#jocookeryschool #indianfood #indianfoodrocks #kneadforcake

Vaishnav Chaat Bhandar!

Fatehchand's matar kachoris being prepared!

Fatehchand's famous matar kachori

Spaghetti Olio Aglio

๐Ÿ“ท Credits to @indian.food.journey
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#indianfoodforever #indianfoodlovers #indiancuisine #indianfood #indianfoodie #indianfoodofig #indianfoodrocks #indianfoodisthebest #indianfoodeveryday #indianfoodlove

๐Ÿ“ท Posted by @indian_food_station
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#indianfoodnight #indianfoodlovers #indianfoodlover #indianfoodrocks #indianfoodofig #indiancuisine #indianfoodpics #indianfoodeveryday #indianfoodisthebest #indianfoodday

Spiced ground turkey keema
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Have you ever looked at thawed meat and wished you'd never taken it out of the freezer? Because, now that it is thawed, you need to cook it, except that you're no longer as enthused about it. That was me, a few days ago.
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I didn't want to chop onions, but I did. A whole medium-sized red onion. It took forever to cook into a golden mess in just enough oil, even though I had added the magical ingredient salt, which is supposed to hasten this process. While it cooked, I grudgingly grated garlic as well as ginger. I probably had more ginger than garlic, and added it to the slowly-cooking onion. I spied a jalapeรฑo languishing on my counter. I got my frustration out by slicing it as thin as possible using my tomato knife. Into the pot, it went.
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What next? Some masala? Anjali's malvani masala (@annaparabrahma) goes very well with meats and seafood. I added a scant teaspoonful and dropped the spoon on the floor. Nice. Now I had some masala to clean off the floor. As I did that, my glance grazed some potatoes that were giving me eyes. Lordy. They got what was coming to them. Peeled and diced small, they, too, went into the pot. I made sure I didn't look at anything else lest it end up in the pot, too, and wrestled with the so-called "Easy-open" packet of ground turkey. Once I beat it into submission, the ground turkey was also added to the pot and it got the tak-a-tak treatment. That may have irritated those who were on a conference call at the time but it really helped me calm down some. I covered the pot and decided to let the keema cook on low for 10-15 minutes, while I cleared up.
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Guess what I found? A small tomato. Yes, you thought right. I used my knife on the sucker and mixed it into the keema. Except, I didn't quite lift the lid off like a well-seasoned cook should have. My hand was treated to steam hotter than a geothermal steam vent. Dammit, I was done with this keema.
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This angry keema made me very happy at lunch today.

Have you had a day where everything seems to be going wrong?!? EVERYTHING. Yup, having one of those days. Heart is heavy because ... amidst all this ... the office space where I work from is also closing down๐Ÿ˜ฐ๐Ÿ’” It's where I started my company @nimmilife. I have edited parts of my novel #LouisianaCatch in this spaceโฃ๏ธAnyway, why food ... you must wonderโœจ This is my favorite "chaat." In fact, I introduced my mother (who was a versatile & phenomenal cook) to this thing. She was hooked๐Ÿ˜ Looking at this plate, I am reminded of her comforting words: "Beta, it will get better. Have faithโค๏ธ." #mymotherswords #breatheandbelieve #nevergiveuphope

It's tomato season but I can eat this year round.
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The tomato saar I grew up eating (drinking?!) is different from the traditional Maharashtrian tomato saar, which has a generous helping of coconut. My mother pretty much eliminated coconut from our meals, except in chutneys and fish curries, as my father had been asked to reduce the amount of coconut in his diet. She used tur dal (pigeon peas) to give body to her new version of saar. On my part, I have turned this into a one-pot saar.
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I heat a couple teaspoons of ghee in my pressure cooker pot, sizzle some cumin seeds, add a slightly crumbled dried red chile and a few curry leaves, add turmeric powder, followed by three-four halved tomatoes and about a half cup of washed and drained tur dal. I add about 4 cups of water. There are times when I forget to add chopped ginger. I remembered this time! A teaspoon or more of coconut sugar to balance the flavors โ€” jaggery is even better; salt to taste, and it's ready to be pressure cooked until the dal is done. About 15-20 minutes.
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Once the pressure cooker can be opened safely, I use my hand blender to blend the tomatoes and dal to a smooth-ish consistency, adding some more water if it's too thick. If I have cilantro, I chop it and add it just before serving.
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I love to drown my rice in this saar. It's highly drinkable like a soup, even though it is not served as a soup.
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This, to me, is tomato saar. Not the original one. My child hasn't eaten the original version. Does that make this less authentic or traditional? In the larger picture, it doesn't matter because it tastes pretty darned delicious, despite being so simple.

Leftover matters.
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Last night's dinner was today's lunch. And, there are at least a couple more mix-and-match meals in my near future. I love leftovers. It means I don't have to cook! Don't get me wrong, I love to cook; it's the clearing up I don't care for.
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I made dalichi amti, pinto beans usal, and cabbage, served it with rotis and steamed rice, with cilantro chutney, peach-ginger chutney and mini papads on the side.
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Most of the time, I serve leftovers as is. Other times, I may do something with them. For instance, these pinto beans are going to be repurposed into bean burgers. The cabbage can be stuffed into rotis, lined with lettuce, and made into wraps. Leftovers don't have to be boring!
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Any interesting ideas for leftovers to share with me?

You know what brings three generations of an Indian-American family (where one generation neither speaks nor understands Hindi) together: Samosas and Bollywood concertโค๏ธ๐ŸŽถ๐Ÿ˜ @shreyaghoshalofficial #maketimeforfamily #familyday #foodandfamily

What is your idea of an ideal Saturday morning, friends? I love autumn๐Ÿ‚ โค๏ธ It's sunny and slightly nippy. Soaking in the sun๐Ÿ˜ Taught two yoga classes and did an Ayurveda consultation this morning. Surprisingly, all the #pranayama, #meditation, and asanas gave me a boost of energy. Made some "Poha" and masala chai before the weekend madness begins. The ingredients in each of these, all organic and honor the principles of #AyurvedicCooking, are meant to heal and nourish. Our grandmas really knew what they were doing in their kitchen, right?โค๏ธ๐Ÿ™๐Ÿผโœจ #findyourbliss #yogainspiration #youhaveonelife

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