south asian cuisine

Militant Veganism = Dumb?

I have nothing against vegans as people or veganism as a diet or lifestyle choice. What’s dumb is the militant veganism that seeks to shame, troll or harass vegetarians who don’t share their abstinence from all animal products.

A majority of vegetarians in the United States are not strict vegans, instead eating honey, eggs, dairy products, etc., and probably also wearing leather belts or carrying leather purses, and washing themselves with sodium tallowate.

Out of the world’s countries, India has the most vegetarians, both by percentage of population and sheer number of vegetarians. Hinduism, Jainism, Sikhism, and Buddhism all have strong vegetarian traditions. 

Accordingly, India has the lowest rate of meat consumption in the world, and more vegetarians than the rest of the world combined. Guess what? India is not a vegan culture, instead venerating the cow as a source of milk.

Shiva and the Buddha both have man buns, without being annoying PETA hipsters. They want their hairstyle back.

salytierra  asked:

Hello~ So, I heard that Hungarians like to put paprika in literally everything. That's probably a great exaggeration but it made me think. So what kind of condiments or just ways to prepare food do you have over there? Something that's purely characteristic of Hungary or the region when it comes to cooking?

Hi! Thanks for the question!!

Okay, so “putting paprika in literally everything” is only a little exaggarated. :D We do use it a lot and it’s an impotant ingredient in many of our staple dishes, i.e. the famous Goulash soup (seriously, usually if foreigners associate one thing with Hungary, it’s this dish), fisherman’s soup and any stew made out of beef, pork, chicken, potatoes or mushrooms. I personally like to put it on French fries, scrambled eggs and fried eggs too. There are two kinds of paprika powder: a strong, more piquant one and a milder, “sweet” one.

Hungarian paprika is taken very seriously too! We take a lot of pride in it to the point where we don’t like using foreign paprika for cooking at all. We even have a paprika and salami museum in Szeged, which I was fortunate enough to visit on a field trip once.

And in South-East Hungary, which is like the main region of paprika harvesting, you can see houses covered in paprika that was hung up to dry like this:

There’s also a kind of paprika puree called “Erős Pista” (which translates to “Strong Steve”), it’s used for cooking with too or along side salt and pepper to flavor food during lunch/dinner:

Basically, Hungarian cuisine is pretty spicy. No as spicy as, say, South-East Asian cuisine but more so than many Western- or Northern-European ones. If there’s a food product that says “Hungarian flavoring”, it means a lot of paprika and pepper. Other than that, some commonly used green scipes are tarragon, lovage, marjoram, rosemary and parsley.

I hope that answers your question!

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സദ്യ (Sadya)

A variety of vegetarian dishes traditionally served on a banana leaf in Kerala, India….The main dish is plain boiled rice, served along with other dishes collectively called Kootan (കൂട്ടാന്‍) which include curries like Parippu, Sambar, Rasam, Pulisseri and others like Kaalan, Avial, Thoran, Olan, Pachadi, Mango pickle, Naranga curry, as well as Papadum, Banana, plain Yogurt or Buttermilk, and plantain chips. The traditional dessert called Payasam served at the end of the meal is of many kinds and usually three or more are served. The ‘Kootan’ are made with different vegetables and have different flavours; some say the reason for including so many dishes in the Sadya is to ensure that the diners will like at least two or three dishes. (x)

Chronicles of Nick Headcanons:

Yo so here’s some more CoN! headcanons cuz this book series is on my mind too much which= a headcanon dump ;)

  • Since Caleb pretended to be a human farmer when he was with Lilliana it stands to complete reason that he owned his job and made FANTASTIC recipes and food with what he and Lil grew and bartered with.
  • After she died he felt that he really lost his purpose and passion for doing human recipes and making food. But because Lil always praised his culinary skills he always has the memory of her telling him that he can make basically anything taste good. It constantly nags at him throughout the centuries.
  • So low-key he learns rich, poor, middle class dishes that he learned to make from hundreds of different cultures each in their respective time so that it’s always authentic when he makes it.
  • But he always feels that Lil would have made it better.
  • His specialties are desserts and dishes involving earthy vegetables because he was a farmer +from what his dad preciding over the Earth.
  • When Nick finds out he can cook his dinner requests never stop.
  • Xev respects Caleb’s skill level in making great food. Caleb helps make up for the way he treated his brother by taking him under his raven wing (wink wink pun pun) and Xev loves the experience and wants to learn more.
  • Xev’s has a natural cooking talent too. He leans more onto desserts and baked goods, but he’s still learning.
  • Caleb and Xev love the movie Ratatouille.
  • They both love the movie Julia and Julia and then do Julia’s cooking challenge!
  • Nick’s fav dessert from Xev is his lemon-orange? cookies.
  • Xev and Caleb LOVE tea. Any kind.
  • Nick loves it when they make Mennie’s secret hot cocoa recipe that she crafted to help a stubborn Nick fall asleep when he was little.
  • Mennie's hot cocoa recipe for Nick ingredients (so far idk): water?, a TON of cinnamon (what makes him sleepy), chocolate, candied orange slivers, and idk what else.
  • Mennie gave the recipe to Xev and Caleb…just in case.
  • Xev can frequently be seen at Caleb’s making muffins or cookies or tea or all 3.
  • Xev and Caleb have their own garden. They both make it in honor of their wives.
  • They secretly hate the garden in a way, because it’s patron god is their father. But hey he’s an earth god who fed everyone and was in charge of vegetation and fertility (says it in Infamous)…so yeah.
  • Caleb and Xev love super ancient recipes from long-ago civilizations that might seem very gross.
  • Caleb loves European and South American cuisine.
  • Xev loves Asian cuisine-especially Japanese (ESPECIALLY Japanese candy after Nashira introduced him to it), Persian cuisine, and African? cuisine.
  • Aeron also loves to cook.
  • Aeron is SUPER enthusiastic about cooking ancient and modern Celt, Scottish, Irish, Gaelic recipes.
  • He tries relentlessly to teach Nick to cook.
  • He gives up after going to Xev and Caleb for help and their advice was to give up since Nick has no interest in cooking/baking for himself ever.
  • Nick’s almost always grossed out for what Aeron has in his recipes.
  • Aeron loves lots of meat, spaghetti, carrots, and his native Celtic veggies.
  • Per Nick’s insistence Aeron tried Lucky Charms cereal.
  • He friggin hated it. Too much sugar and the brown parts were too bland and overall disappointing.
  • He wrote a hate letter to the cereal company and gave it 0 out of 5 stars for review.

Alright guys that’s all I have for now! Feel free to put asks or message me if u wanna discuss more stuff an headcanons! ;)

7

Beyond Cucumbers

Whether you have enough summer warmth to grow these outside, a greenhouse, or even a bright window, here are some interesting options for the garden with similar climate requirements and taste profiles to cucumbers.

1. Egyptian Luffa or Chinese Okra (Luffa Aegyptica) [BUY SEEDS]

Also known as Loofah, this gourd can be dried on the vine, and made into a durable organic scrubber for the bath or kitchen. The juvenile fruits are also edible, and used in Chinese and Vietnamese cuisines.

2. Caigua (Cyclanthera pedata[BUY SEEDS]

Like potatoes, the Caigua vine was domesticated in the Andes, where it is called pepino de rellenar, or “stuffing cucumber.”

3. Jungle Cucumber (Zehneria scabra[BUY SEEDS]

An extremely small fruit, Zehneria vines produce sweet, flavour-packed, cucumber-like fruits.

4. Horned Melon, or Kiwano (Cucumis metuliferus[BUY SEEDS]

Native to Africa, the horned melon’s flavour has been described as something in between a cucumber, lemon, and banana.

5. Pepino dulce or Melon Pear (Solanum muricatum[BUY SEEDS]

A member of the Solanum family and native to the Andes, the flavour of Pepino is often described as being a mixture of a honeydew and a cucumber.

6. Okra, or Gumbo (Abelmoschus esculentus[BUY SEEDS]

A member of the mallow family–and native to either South Asia, Ethiopia or West Africa–okra is a fixture in Mediterranean cuisines, South Asian cuisines, and many cuisines across the African diaspora.

Herb of the Week-Ginger


Common names

African Ginger
Ardraka
Black Ginger
Chiang
Gan-jiang
Ginger
Nagara
Race Ginger
Shen-jiang
Sunthi
Zingiber officinale, the official name of the common ginger was coined by the famous eighteenth-century Swedish botanist and general naturalist, Carl Linnaeus. While Latinizing the name, Carl Linnaeus also derived the name Zingiber for the generic term, using the Indian Sanskrit name for ginger - singabera, or shaped like a horn.

About 1,400 species of plants are placed in the family Zingiberaceae and the ginger is just another of these plants. It shares equal honors with other famous family members, the spices turmeric - which is a principal component used in curry; it is also an herbal medicine - and the spice cardamom - used extensively in South Asian cuisine. The ginger has a slender stem; ginger is a perennial plant, about 24 to 39 inches in height. Compared to the second and following stems, the first stems are lengthier and also bear beautiful and fragrant flowers. The ginger flowers are greenish yellow and streaked with purple down the sides. Dark green ginger leaves are characterized by a famous midrib that is sheathed at the growing base. The seeds of the ginger appear in the rare fruiting body.

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