It is Pongal today, the Tamil harvest and thanksgiving festival. This festival honours the Sun, Mother Nature, and farm animals for their crucial contributions to a bountiful harvest.

Happy Pongal!

Pongal is also a rice and lentil dish, cooked especially on this day. There are many variations. It is similar to Khichdi/Kitchari but in South India is its cooked until like a thick porridge. I might make this one that came into my feed this morning - lots of fresh coriander.

https://traditionallymodernfood.com/malli-pongal-coriander-pongal/

#FromTheKitchen #Pongal #IndianFood #Vegetarian #food #WhatIAmCooking

It is Pongal today, the Tamil harvest and thanksgiving festival. This festival honours the Sun, Mother Nature, and farm animals for their crucial contributions to a bountiful harvest.

Happy Pongal!

Pongal is also a rice and lentil dish, cooked especially on this day. There are many variations. It is similar to Khichdi/Kitchari but in South India is its cooked until like a thick porridge. I might make this one that came into my feed this morning - lots of fresh coriander.

https://traditionallymodernfood.com/malli-pongal-coriander-pongal/

#FromTheKitchen #Pongal #IndianFood #Vegetarian #food #WhatIAmCooking

Today's challenge in Shockey's 30-Day #Fermentation Challenge is Tempeh. I have never been a fan of tempeh, but am looking forward to it for hints about how to use it well. (the days challenge doesn't drop till 9:20, a bit inconvenient but Ok).

Also, we'll be told what to do next with the soaking/fermenting oats from yesterday.

It is also "taste the kraut" day - time to taste the kraut each day until done.

I forgot to have miso soup yesterday - we were challenged to have it each day for a week. 🤷‍♀️ That means 2 bowls today - not a chore for this household.

I have a few small vegetable ferments I want to get going - parsnip, eggplant, maybe one other. I dreamed about eggplant last night too - that I was picking dozens. What does that mean?

#food #FromTheKitchen #Fermenting #WhatIAmCooking

"Hummus, dear reader, is a science." -- Noor, from Shelf Love.

I am making hummus today, using chickpeas leftover from cooking chole for xmas, that I threw into the freezer.

I don't need a recipe for making hummus - like many of you I have muscle memory from making it so many times.

But #Ottolenghi's #ShelfLove has some great hits for making great hummus. Like:

Add some cumin when cooking the chickpeas. Save the chickpea cooking water for stocks, soups, broths. Use warm chickpeas and add 2 ice cubes when blending the hummus for great aeration. Don't add olive oil to the hummus (tahini has enough oil in it), but drizzle it over the top.

Anyone else making #hummus today?

EDIT: Here is the recipe, plus hints: https://food52.com/recipes/87555-hummus-recipe-from-ottolenghi-test-kitchen

#FromTheKitchen #WhatIAmCooking #Food #Vegetarian #MiddleEasternFood

"Hummus, dear reader, is a science." -- Noor, from Shelf Love.

I am making hummus today, using chickpeas leftover from cooking chole for xmas, that I threw into the freezer.

I don't need a recipe for making hummus - like many of you I have muscle memory from making it so many times.

But #Ottolenghi's #ShelfLove has some great hits for making great hummus. Like:

Add some cumin when cooking the chickpeas. Save the chickpea cooking water for stocks, soups, broths. Use warm chickpeas and add 2 ice cubes when blending the hummus for great aeration. Don't add olive oil to the hummus (tahini has enough oil in it), but drizzle it over the top.

Anyone else making #hummus today?

EDIT: Here is the recipe, plus hints: https://food52.com/recipes/87555-hummus-recipe-from-ottolenghi-test-kitchen

#FromTheKitchen #WhatIAmCooking #Food #Vegetarian #MiddleEasternFood

Pottering in the kitchen is good exercise today. My foot is behaving so far.

Soaking black beans (for dish), chickpeas (for freezer, they are great to turn out and bake or add to an Indian tomatoey base, or saute with some aromatics, whatever), dried shiitake (for weekday salads and miso soups) and some dried bean curd sticks (for miso soups and salads, even cooking with rice).

I found a packet of sprouted brown basmati rice in the pantry. A great find! I am nearly out of white basmati so it will fit nicely in between finishing that bag and picking up another 5kg of my usual aged basmati.

Grinding up some black pepper for cooking purposes, filling the spice jars/dabba.

Filling the large turmeric container that has holes one side and open on the other side (I love this container from About Life, even tho plastic, but it is on it's last use, I think. I've used it for maybe 10 years? give or take. Time for a new (glass) one.)

#FromTheKitchen #PotteringSunday #Food #WhatIAmCooking

Similar but with black beans and a little simpler. I've put some black beans on to soak.

https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake

#food #blackBeans #Vegetarian #FromTheKitchen #WhatIAmCooking #Vegetarian