Indian Cuisine, Daily food habits & Everything related

[Sanglamorre]

Jolof rice is the ultimate fancy 'chawal only' dish in the world. Its basically you spend HOURS using tomatoes, capsicums and other veggies to make a thick sauce like pasta sauce ( even thicker sometimes) and then directly cook your raw chaawal IN this sauce pretending it is 'water' and continuously fiddle with the dish till its done and rice is cooked and you just made deep reddish coloured super-flavoured pulao rice, but its the 200 times more complex version of pulao and more flavourful for sure, but a very different flavour profile. Comparable to paw-bhaji bhaji+rice as flavour profile more than pulao.

This sounds easy, but trust me, it is not and I have seen champion level 20 year vet nigerian cook lady of big family get upset she fucked up Jolof Rice on her 2 millonth-try and how she hadnt fucked it up in last 3 years etc etc. and this is EASILY 3-4 hours of effort.

The nigerians make a thin gravy sauce meat dish or fish dish to go along with it + similar sense of condiments as us, ie, fresh cut herbs + cucumber+raw onions etc.

Trust me, it works. It works like a HOT DAMN. like....I am sure if the world collapsed tomorrow, Jolof Rice would be actual currency in sub saharan west africa. It is one heavenly dish in my view, to come out of Africa and its all the rice - the rice itself is such a star that you can pair it with pretty much any type of meat/fish so long as the meat itself is mildly flavoured and stewed to be tender and soft.

The Jolof Rice carries rest of the dish.

I've been failing to make Jolof rice for a while now. When it fails, I inevitably turn it into a one pot dish

 

[GaudaNaresh]

Some Japanese stuff is really sketch like raw eggs, sushi, natto, chazuke (rice tea). My ancestors didn't discover fire to eat raw fish, thank you

Apart from that, yes, absolutely agreed. I'm a big fan of one pot meals with rice, meat, veggies, mushroom. Saves times, tastes good, and is nutritionally great.

Oh I am bong who loves sushi and trust me , 'muh fire' is the bongi argument me and my bro face for eating sushi...our respose ? 'dont care. we love macher jhol as much as any bong, but raw tuna/raw salmon + wasabi+soy sauce = Heaven. the end' is our view.

As for Natto- funny you bring it up, since i eat Natto regularly. Its the secret to japanese heart health, as Natto is insanely rich in Vitamin K2, a very rare vitamin to find in nature and very specific vitamin- it directly aids in collagen & epithelial cell production, meaning, it keeps ALL your blood vessels + lymphatic vessles young and springy and not get old and stiff - the real secret to ultra-low Japanese cardiovascular disease rate. Trust me on this ( or dont, no water off of my back), but i spent a lot of time researching this in the past and this is why i eat something regularly that literally tastes and feels like eating a spoonful of snot.

One pot meals is not it also, since 1 pot meals tend to be either rice heavy or meat heavy in actual recipes. It takes conscious effort to make meat=rice/bread=veggies by proportions IMO- at least it did for me. But once i adjusted, it works out well in the end because its not a huge adjustment to make either IMO.

 

[GaudaNaresh]

I've been failing to make Jolof rice for a while now. When it fails, I inevitably turn it into a one pot dish

Oh you poor thing....you had the guts to try Jolof Rice as a cook...
I admire your courage. I for one, make badass biriyani from time to time ( well u know not all the time if you make biriyani- its one dish u also fuckup from time to time) and i wont try to make Jolof Rice even if u put a gun to my head. I will just pay money to a Nigerian lady and consider it money well spent.

Because one time i actually stuck around the kitchen to see what the nigerian lady did to make Jolof Rice. OMG. and when all said and done, she made a GREAT mouth-watering dish and still 'rued' the fact that it didnt come out perfect, becaue if it comes out perfect, ur rice cooks and the bottom layer rice also gets fried a bit, so you get the 'biriyani fried chawal' bits at the end and hers didnt have it - mind you, they dont add any water/oil after they add rice, its ALL based off off how exactly thick your sauce ended up as and how much oil u started with when u started first sauteeing the veggies that became sauce....

At that point i decided 'Jolof Rice is something GaudaNaresh never makes, but always buys, despite GaudaNaresh taking pride in himself for being a competent cook'.

 

[SKC]

Some Japanese stuff is really sketch like raw eggs, sushi, natto, chazuke (rice tea). My ancestors didn't discover fire to eat raw fish, thank you

Apart from that, yes, absolutely agreed. I'm a big fan of one pot meals with rice, meat, veggies, mushroom. Saves times, tastes good, and is nutritionally great.

It's not sketchy, they have developed taste and stomach to digest Half Fry.

Whole East and South-East Asia has concept of half-fry, literally everything is half fried, and it would taste almost raw to us Indians.​

 

[Azaad]

this may seem like a blasphemy, but i really like to eat paav bhaji waali bhaji along with plain (a little salted) rice, like in curry-rice fashion

View: https://www.instagram.com/picklesandwine/reel/CyxkFfNI4zS/

View: https://youtube.com/shorts/IZSLVCEk7WM?si=lNUDaFNY53TOmxaI

There is a variation available in Mumbai street food where instead of vegetables in the tawa pulao you basically add pav bhaji masala & eggs.

Anyone from Andhra/Telangna? Howz the taste?

I have never tried this... but I find it very appealing.


View: https://youtube.com/shorts/bI2Kj37Cy-s?si=mzak_FPT4TLI3Uyj

This is a fairly common dish across India especially Eastern India ( Odisha has its own variation pretty similar to this one ) with variations depending on where you are . Good summer fare.
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Not sure many communities in India prefer to have offal as food instead of the regular meat we're used to but the ones I know of prepare mouth watering stuff ( purely subjective of course ) . Here are a couple of restaurants I frequent , time permitting .

The preparations here mostly involve goat meat & sometimes sheep featuring brains , heart , liver , kidney , testes , intestines ( gurda kaleji mix or gurda kapura mix , vajdi / pota - either in the dry version where they're prepared on a tawa with generous quantities of butter along with their signature masalas & topped with coriander garnishing or in a gravy ) .


View: https://youtu.be/tLiyz2MNf8s?si=bDOQkN955CK59ypS


I'm referring to Sindi cuisine featured above , then there's Malwani cuisine featuring such food from coastal Maharashtra usually known for sea food but also for offal preparations .



View: https://youtube.com/shorts/fQQVjRIxic4?si=zBe8CuPWRjqi1Ci5

Then of course there are friends who're good enough to invite me to dine at their residence , one of whom is from Kumaon who once again prepares wonder offal & another KP who lays out wonderful Wazwan every Dusshera.

 

[Roshan]

Oh you poor thing....you had the guts to try Jolof Rice as a cook...
I admire your courage. I for one, make badass biriyani from time to time ( well u know not all the time if you make biriyani- its one dish u also fuckup from time to time) and i wont try to make Jolof Rice even if u put a gun to my head. I will just pay money to a Nigerian lady and consider it money well spent.

Because one time i actually stuck around the kitchen to see what the nigerian lady did to make Jolof Rice. OMG. and when all said and done, she made a GREAT mouth-watering dish and still 'rued' the fact that it didnt come out perfect, becaue if it comes out perfect, ur rice cooks and the bottom layer rice also gets fried a bit, so you get the 'biriyani fried chawal' bits at the end and hers didnt have it - mind you, they dont add any water/oil after they add rice, its ALL based off off how exactly thick your sauce ended up as and how much oil u started with when u started first sauteeing the veggies that became sauce....

At that point i decided 'Jolof Rice is something GaudaNaresh never makes, but always buys, despite GaudaNaresh taking pride in himself for being a competent cook'.

This dish seems almost exactly like Paella. All these rice dishes have a common origin if I had to guess.

 

[Roshan]

this may seem like a blasphemy, but i really like to eat paav bhaji waali bhaji along with plain (a little salted) rice, like in curry-rice fashion

View: https://www.instagram.com/picklesandwine/reel/CyxkFfNI4zS/

Try Tawa pulao, the same dish you are mentioning sans potatoes and cauliflower on a tawa so that all it's flavors are absorbed into the rice. You get this in all pav bhaji restaurants in Mumbai-Pune, might not be available in Gujju-land.

 

[johny_baba]

Try Tawa pulao, the same dish you are mentioning sans potatoes and cauliflower on a tawa so that all it's flavors are absorbed into the rice. You get this in all pav bhaji restaurants in Mumbai-Pune, might not be available in Gujju-land.

yeah tawa pulao is here but in terms of mouthfeel it feels similar to fried rice things that i kinda don't like, on dry side

what i do at home is after consuming bhaji with sliced bread/paav/roti/paratha i put the leftover bhaji in a container and let it stay overnight and next day i mix it with fresh bhaat - in about 2/3rd of bhaat with 1 portion of bhaji, so it's more gravy-ish with bhaat, those flavours developed overnight goes so well with bhaat

 

[username unkown]

yeah tawa pulao is here but in terms of mouthfeel it feels similar to fried rice things that i kinda don't like, on dry side

what i do at home is after consuming bhaji with sliced bread/paav/roti/paratha i put the leftover bhaji in a container and let it stay overnight and next day i mix it with fresh bhaat - in about 2/3rd of bhaat with 1 portion of bhaji, so it's more gravy-ish with bhaat, those flavours developed overnight goes so well with bhaat

Jab ghar pe khichdi banti hai toh usne thoda sa dahi , Namkeen or jeravan or koi chutney or in sab k sath aalu rajma / kadhi / rajasthani ghate ki sabji on top its my comfort food its damm good
Will try this bhaji pulav

 

[iNorthernerOn9]

Tilori & Sabudana papad(both fried snack)... must have accompaniments with Dal-chawal or Khichdi... popular in Bihar/JH/Purvanchal.



In extreme summer... sometimes after returning from school/college didn't feel like having proper lunch... so just had these 2 with Chilled Nimbu-pani or Aam panna... the combination is heavenly.

 

[iNorthernerOn9]

This is something is to die for...

Doodh pitha(Bihar) / Doodh Puli(Bengal)

(There are variations from home to home, place to place but basic concept remains same)

 

[vin pahadi (kumauni)]

best raita in india :- uttarakhand kumauni raita for sure.


View: https://youtube.com/shorts/oeN2pNx3ux8?si=ye01EphzIy5s5yw7

 

[vin pahadi (kumauni)]

singori mithai :- this unique kumauni mithai is rap around in leaf....originate in almora, uttarakhand.


View: https://youtube.com/shorts/lF3vZIxkucY?si=OCaZ7wEpCxwOqCmL

 

[GaudaNaresh]

singori mithai :- this unique kumauni mithai is rap around in leaf....originate in almora, uttarakhand.
View attachment 29545

View: https://youtube.com/shorts/lF3vZIxkucY?si=OCaZ7wEpCxwOqCmL

Hate to break it to you, but this is common in birbum region of bengal, where we call it 'shaalpata mishti' and is basically a thickened & sweetened milk like payesh with same nuts and herbs in it but usually lacking the rice - looks same.

But then again, i wont claim your desert too much - afterall, Punjabis in Canada claim jalebi as their punjabi created desert, just like gujjus love to claim firnee as their created gujju desert but they all stfu when we bongs show up coz everyone in India knows, except for biriyani, fish and 1 type of mutton, all we bengalis ever cook is things that will give you DIABETUS and if its desi-flavoured and it gives DIABETUS, we bongs have already made it and given ourselves DIABETUS before you over it.

 

[johny_baba]

just like gujjus love to claim firnee as their created gujju desert

firnee? what the heck even is that? never ever heard, seen, tasted such a thing here...

ok, basic google search suggests it's something like kheer but made with broken rice or nowadays with rice flour plus milk is boiled a lot to thicken it up to paste levels...

nah, not our thing, our kheer is as similar as others, then there's dudh paak which is like pro version of kheer with some flavouring-essense added to milk like kesar, even vanilla goes fine...but dudh paak isn't paste like thick, just a slightly more thicker than regular kheer

 

[iNorthernerOn9]

Have seen people making sooji/rava (semolina) halwa in milk or water... but 1st time saw it being made in "orange juice"... from @5:45


View: https://youtu.be/ZJbL9efipoY?si=28vp8WbSneTi-yqv

 

[GaudaNaresh]

firnee? what the heck even is that? never ever heard, seen, tasted such a thing here...

ok, basic google search suggests it's something like kheer but made with broken rice or nowadays with rice flour plus milk is boiled a lot to thicken it up to paste levels...

nah, not our thing, our kheer is as similar as others, then there's dudh paak which is like pro version of kheer with some flavouring-essense added to milk like kesar, even vanilla goes fine...but dudh paak isn't paste like thick, just a slightly more thicker than regular kheer

firnee? what the heck even is that? never ever heard, seen, tasted such a thing here...

ok, basic google search suggests it's something like kheer but made with broken rice or nowadays with rice flour plus milk is boiled a lot to thicken it up to paste levels...

nah, not our thing, our kheer is as similar as others, then there's dudh paak which is like pro version of kheer with some flavouring-essense added to milk like kesar, even vanilla goes fine...but dudh paak isn't paste like thick, just a slightly more thicker than regular kheer

Sorry. I know why I wrote firnee - I was eating afghan food when I typed that. Sorry, I meant srikhand. Gujjus, particularly African gujjus claim it as gujju dessert.

 

[Azaad]

firnee? what the heck even is that? never ever heard, seen, tasted such a thing here...

ok, basic google search suggests it's something like kheer but made with broken rice or nowadays with rice flour plus milk is boiled a lot to thicken it up to paste levels...

nah, not our thing, our kheer is as similar as others, then there's dudh paak which is like pro version of kheer with some flavouring-essense added to milk like kesar, even vanilla goes fine...but dudh paak isn't paste like thick, just a slightly more thicker than regular kheer

Firnee is somewhat of a peaceful version of kheer / paysam .

 

[johny_baba]

Sorry. I know why I wrote firnee - I was eating afghan food when I typed that. Sorry, I meant srikhand. Gujjus, particularly African gujjus claim it as gujju dessert.

i see...no worries

well shrikhand is our special occasions dessert here, there is slightly different variant called 'mattho' which is thinner, smoother and a little creamier version of shrikhand - both goes well with puri / pudi

though nowadays most bazaaru shrikhands are loosing its once enjoyed popularity because (a) sasta mithaiwalas mixing sheep or goat milk contents in it, those mixed flavours may or may not always go well (b) due to mixed milk products, they sometimes make mistake in sweetening it with sugar, it may go either super sweet or bland (c) inconsistent thickness, which ruins mouthfeel

and packaged shrikhands like that of Amul are even bigger slops, they have too much thickness that even after keeping them open outside refrigerator and melting it a bit, it just feels too thick on mouth

i'd suggest that you have a spoonful or two to check on taste, mouthfeel etc before making a purchase for shrikhand - or just make it at home, which is somewhat chore and requires skills at balancing thickness-sweetness-flavours lol but if done properly end result is so heavenly yummy

 

[johny_baba]

gujju compliment to vada pav that is almost always available at roadside street food stalls, dabeli (colloquially means 'pressed' from dabana)

View: https://www.instagram.com/saltinall/reel/C2zBaVKoSDl/
or you can simply say gujju-ised vegetal burger