Ganga
Off she goes!
A very strong fledge from Girri.
She was ready and nearly went many times in the minutes before the actual fledge.
Best wishes, Girri. Fly well, fly high.
#PeregrineFalcons in #OrangeNSW
https://www.youtube.com/watch?v=VuZaWzhXSAI at 8:46:19
Ganga
She did one of the leaps she has been practising for the past few weeks. Crouch, spring, flap wings, ......
Ganga
Checking in on Girri of the #PeregrineFalcons in #OrangeNSW
Remember Girri who was once so small, about 4 weeks ago, that she fitted inside an egg? She is so large now, see the comparison side by side with Diamond. She is as tall or taller as Diamond, but oh so much larger. There is no doubt that she is female. Females are larger than males.
She's going to have to go on a diet if she is to carry that weight around when flying.
Very little food was provided yesterday. This morning Diamond brought in large prey which Girri grabbed. But Girri was overly optimistic and eventually allowed Diamond to prepare it in mouth-sized bites for her. It will be interesting to see if she gets a feed tonight.
Diamond does insist on feeding her until she cries out No More, No More!
Ganga
Checking in on the #PeregrineFalcons in #OrangeNSW
Father and Daughter* selfie.
https://www.youtube.com/watch?v=yv2RtoIMNzA
*Gender yet to be determined.
Ganga
A remarkable story of a dish from the high altitude regions of India. Lahaul is 3000 meters above sea level and for much of the year the valley is sealed off by snow.
With brutal winter temperatures, hardy crops like barley, buckwheat, and peas are nourishing, easy to store, and provide heat and energy. Butter tea (cha süma), curds, and ghee offer calories and warmth. Meat from yaks, sheep, or goats is dried for preservation. It's a practical cuisine, blending Tibetan, Ladakhi, and Himachali influences.
One dish from this region is remarkably like Italian orecchiette pasta, but with a spicy sauce and green chutney. It is called Shunali. LOOKS SO DELICIOUS.
Ganga
Aaah, mother and daughter *
*sex undetermined at this stage, and will only be known by size - if taller than Gimbir, then a female, otherwise male.
Ganga
Following on from the "Sabzi" cultural appropriation and trademarking, it seems a French producer has taken "vadouvan", a regional Tamil variation of the word "vadagam", for a spice mixture.
Vadagam are slow-dried balls made from spices and vegetables that are used to flavour dishes, often also adding an umami hit.
As the French did occupy Pondicherry (now called Puducherry) in Tamil Nadu, India, the author researches whether "vadouvan" is French or Tamil. It is Tamil.
Ganga
Continuing our recent theme of #Pudding love, Regula Ysewijn writes beautifully about English puddings.
Nowhere is pudding held in higher esteem than in Britain. While other nations flirt with these sweet stalwarts, only the British give them the love they deserve.
And no other nation goes weak at the knees at the thought of a sticky toffee pud.
Ganga
By the same author (see thread), perhaps a precursor to Pride and Pudding, not sure.
#BookOfPuddings #PrideAndPudding #RegulaYsewijn #Puddings #Pudding #Food #Dessert #EnglishFood #Cookbooks #CookbookBrowsing
Ganga
Oh, and by the way, this is an excellent book
#PrideAndPudding by #RegulaYsewijn
https://tales-from-topographic-kitchens.ghost.io/a-timeless-book-on-the-history-of-british-puddings/
Ganga
Tim Dowling cooks classic English puddings (very badly) and rates them. I can't believe how badly he cooks them. Even I could do better (I don't cook sweet things very often.)
Readers react
https://www.theguardian.com/food/2025/sep/26/just-desserts-for-a-brave-amusing-recreation-of-british-puddings
Ganga
Coming early 2026.
Ganga
Ganga
Lemongrass and India
Lemongrass is native to India (and parts of South East Asia), where it is used primarily in Ayurveda for its citrusy flavor and aroma. India is a top global exporter of lemongrass products as it has been cultivated on a large scale for centuries.
But in Indian cooking? Rare. I have come across it in chai (rarely) and one Indian soup (tomato soup, thanks #MadhurJaffrey). There are 3 or 4 traditional recipes using it in my recipe collection (thanks to EYB I can search it), and they are all chai or herbal tea, plus Madhur's soup.
Some more modern recipes include it - rice, pilafs, shorba. But still only less than a handful or recipes.
It is very interesting really. I associate lemongrass more with SE Asian cuisine - those fresh, light and spicy flavours - rather than Indian saucy and longer-cooked dishes.
Still, it makes a great chai, as you can see. Lemongrass grows reasonably well in a large pot in my garden and I used it in a variety of dishes. It is awesome in a SE Asia style broth.
But back to chai. A lemon grass bulb and an Indian tea bag or loose leaf tea. Jaggery or rock sugar to sweeten the tea, and have it with or without milk. It is wonderfully refreshing on a warm Summer afternoon or evening.
#FromTheArchives #FromTheKitchen #Chai #indianFood #lemongrass #food #Vegetarian
Ganga
Always love Hafiz.
Ganga
Can't or don't eat onions or garlic? Do you like Indian food?
No onion, no garlic recipes are well known in Indian food, eg Jains essentially do not use them, often foods associated with festivals and observances are onions and garlic free, ditto sattvic recipes (#ayurveda).
Searching on Jain recipes or sattvic recipes will show sites and video channels. But better still, just search on "Indian no garlic no onion recipes" and it will give you good results.
Like this https://www.cookingcurries.com/50-no-onion-no-garlic-indian-recipes/
EDIT: OR, search for Hare Krsna or Hare Krishna or ISCON recipes - these are also onion and garlic free. There is a whole website of hundreds of dishes that are always good, and mostly easy dishes.
#NoGarlicNoOnions #IndianFood #NoOnionsNoGarlic #recipes #links #food
Ganga
I grew up on Bread and Butter Pudding, a delicious and cheap dessert made from buttered stale bread, eggs, milk, sugar and sultanas.
My mother made the layered Bread and Butter Pudding like the first pic.
My ex-MIL made Bread Pudding by mixing the bread into the milk, butter, sugar and eggs etc to form a mass similar to the second pic.
Which one did you grow up with? Which is your favourite? I'll do a poll in a comment/reply post.
Ganga
Tosha is a golden, nutty sweet from Kashmir - a sacred Sufi treat steeped in ritual and community that is made with ghee, dry fruits and poppy seeds.
https://www.goya.in/blog/tosha-is-a-sacred-sufi-sweet-treat-steeped-in-ritual-community
Ganga
Delicious Indian food
There is a quick and easy Batata Poha that I make – flattened rice flakes mixed with herbs and fried potatoes, yum! Poha is steamed and rolled/flattened rice.
It includes onions, steamed potatoes and peas, cashews and peanuts, coconut and warming spices. It is a light dish that is eaten for breakfast or tiffin snacks. It is perfect just with a cuppa.
It can also be served for brunch, lunch or a light dinner with some coconut chutney or a bowl of yoghurt. It can be packed into lunch boxes, taken on picnics or taken on trips as travel food. We love poha!
There are several varieties of poha. This dish is made with the thick poha. When you visit your Indian grocery you will see that Poha comes in different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. The thicker types are soaked before use.
#Food #IndianFood #FromTheKitchen #FromTheArchives #Vegetarian #Poha
Ganga
Masala Chai ❤️
1/n. A thread I will develop during the day.
The word chai originated from the Hindustani word chai which was derived from the Chinese word for tea, cha. Chai just means tea. Masala chai indicates the inclusion of spices to make that wonderful drink we all know, and love.
The making of Chai uses techniques that go against all of the rules of British-influenced methods of brewing tea. It is *brewed* rather than seeped, in either milk or water (or a combo). The tea that goes into making chai is simmered. It is sweetened as a matter of course. Chai tastes nothing like a regular English milky tea.
There are distinct methods or rituals for making chai, but they do vary from region to region and family to family. Each hou sehold will make chai slightly differently.
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