This fried onion paste is an aromatic, delicious paste of slow cooked onions that are blended down to a paste with no other added ingredients. Sometime last month, I started a new series here on LinsFood, focusing on Kashmiri cuisine. I have a pretty solid foundation in that, going back to the mid 90s in […]
Mawal, a traditional ingredient in Kashmiri Muslim Rogan Josh
There are many types of cockscomb flowers, with the generic name of Celosia. However, this post is about a specific type of cockscomb, known as mawal in Kashmir, Celosia Cristata (also C. Argentia). This particular celosia is called cockscomb. The reason becomes clear when you look at it; the flower head resembles the cock’s comb, […]
Ratan Jot (Alkanet) a traditional Ingredient in Kashmiri Rogan Josh
Ratan Jot, the root of Alkanna tinctoria, is a natural red dye that was traditionally used as a food colouring in Indian recipes such as Kashmiri Rogan Josh and Tandoori chicken. Now if you are a fan of Indian and Pakistani food, you will be familiar with both these dishes and their signature red colour. […]
What are Blood Oranges (and how to use them)
Blood oranges are, as the name suggests, a variety of orange. They are so called because their flesh is a dark red, blood-like colour. This colour is caused by the same pigment that gives you red and purple vegetables, anthocyanin. I adore blood oranges which tend to be a touch sweeter than regular oranges, with […]
Lemongrass
Would you believe, an edible grass? Lemongrass is a herb used very widely in Asian cuisine and is also known as citronella grass barbed wire grass serai in Malay and countless other names in the various countries it’s used in. It’s flavour? Citrusy, sweet and spicy and used just as commonly in savoury and as […]
