Episoder
-
This episode is all about Dals- Pulses. Your host, Chef Ankita talks about the following legumes- Moong dal, Urad dal, Toor dal, Masoor dal, Matki, Lobiya, Kulith/horsegram, Chana, Rajma, Chickpeas, and Vatana/peas.
•Indian pickles/ aachar:
https://youtu.be/AcX7fjqdrYU
•Horsegram/ Kultha/ Kulith Pithla recipe: https://tastyrecipesfrompooja.wordpress.com/2019/02/01/kulith-pithla-horsegram-flour-curry-in-maharashtrian-style/
•Coupon code: PODCAST5
Insert the above code at checkout to download a free copy of your favourite digital posters. No credit card required.
Link to the online shop: https://www.simmerandspice.ca/shop
•Contact info:
Instagram: @beyond.butterchicken
https://instagram.com/beyond.butterchicken?utm_medium=copy_link
•Reference articles, papers, journals, and books:
Indian food: A historical companion- Dr. K.T. Achaya
Historical dictionary of Indian food- Dr. K. T. Achaya
https://www.asianagrihistory.org/articles.htm
https://www.hsph.harvard.edu/nutritionsource/legumes-pulses/
https://economictimes.indiatimes.com/blogs/onmyplate/a-dal-driven-drama/?source=app&frmapp=yes
https://www.researchgate.net/publication/265596434_pulses
Music attribution:
Weekend by LesFM | https://lesfm.net/acoustic-background-music/
Music promoted by https://www.chosic.com/free-music/all/
Creative Commons CC BY 3.0
https://creativecommons.org/licenses/by/3.0/
Sparks by Chaël | https://soundcloud.com/chael_music
Music promoted by https://www.chosic.com/free-music/all/
Creative Commons Attribution 3.0 Unported License
https://creativecommons.org/licenses/by/3.0/deed.en_US
Lights by Sappheiros | https://soundcloud.com/sappheirosmusic
Music promoted on https://www.chosic.com/free-music/all/
Creative Commons Attribution 3.0 Unported (CC BY 3.0)
https://creativecommons.org/licenses/by/3.0/
-
Join Ankita in this episode to discover the origin and history of Samosas. Are samosas Indian? Is 'potatoes and peas' the only stuffing for samosas? What about the chutneys or condiments served with Samosas? All of this and so much more on our beloved Samosas.
Oops moments- Grinded?? My bad- I meant ground!
This episode would not have been possible without the contribution of:
K.T. Achaya
Salma Husain
Colleen Taylor Sen
Lizzy Collingham
Dr. Kurush Dalal
Vikram Doctor
Gordon Ramsay
@bongeats (instagram)
My aji's raw mango- coconut chutney:
1 cup grated coconut
½ raw mango flesh, diced
½ cup fresh cilantro leaves, washed
1 tsp grated ginger
1 tbsp yoghurt
2 hot green chillies
Salt
Sugar
-Blend all the above ingredients in a high power blender to make a smooth chutney. Then season with salt and sugar.
Gordon Ramsay's video: Wild Ant Chutney
https://youtu.be/hz7L_DKNDBE
Background music credits:
Ibn Al-Noor Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
Inspire by ASHUTOSH | https://soundcloud.com/grandakt
Creative Commons Attribution 3.0
https://creativecommons.org/licenses/by/3.0/
Ray Of Hope by JayJen | https://soundcloud.com/jayjenmusic
Creative Commons Attribution 3.0
https://creativecommons.org/licenses/by/3.0/
Music promoted by https://www.chosic.com/free-music/all/
Epidemicsound.com
Banaras Baba & Kolkata Kid - Ten Horses | Epidemic Sound
Banaras Baba & Kolkata Kid - Sultan of Delhi | Epidemic Sound -
Mangler du episoder?
-
Part 2 of Beyond Naan. This episode is all about Kashmiri bread culture, Goan breads, and Mumbai's love for Pao. This episode was possible thanks to: •Colleen Taylor Sen (Fasts and Feasts- A history of Food in India)
•Dr. K. T. Achaya (Indian food- A historical companion)
•
Nawab Jafar Mir Abdullah
Sheermal: https://nowlucknow.com/the-sheermal-wali-gali-is-dedicated-to-the-tastiest-sheermals-in-lucknow/
Raja, Raaoi, Aur Kahaniya: Lucknow & Mehmudabad https://g.co/kgs/GAogLG
Follow us on Instagram @beyond.butterchicken and @ankitavaidya_ -
In this episode, Ankita talks about Indian breads- right from Paos served in Parsi cafes to Lucknowi royal tandoori breads like sheermal, baqarkhani, and kulche. Ankita also discusses how the art of bread making has evolved in India and how it has been adapted as the empire witnessed the charge of different foreign powers. Each of these rulers brought with them their lifestyle, culture and most importantly- food.
This episode would have been impossible without the contribution of:
Colleen Taylor Sen (Fasts and Feasts- A history of Food in India)
Dr. K. T. Achaya (Indian food- A historical companion)
Nawab Jafar Mir Abdullah
Sheermal: https://nowlucknow.com/the-sheermal-wali-gali-is-dedicated-to-the-tastiest-sheermals-in-lucknow/
Raja, Raaoi, Aur Kahaniya: Lucknow & Mehmudabad https://g.co/kgs/GAogLG
Follow us on Instagram @beyond.butterchicken and @ankitavaidya_ -
In this episode, learn about the history of Chai in India, and how it is enjoyed in different parts of the country. Ankita shares some interesting facts about this beverage that is popularly consumed all over the world. This episode would not have been complete without the contribution of some prominent professionals and their incredible work. I would like to thank Vikram Doctor, Goya Journal, The Times of India, and the legendary late Dr. K.T. Achaya.
-
In this episode, meet me- your host Ankita. I hold a degree in Computer Engineering from Mumbai, India, and I am an avid food lover. To pursue my passion for food, I moved to Canada in 2013 and have been working with food since then.
My insta handles are: @ankitavaidya_ (https://instagram.com/ankitavaidya_?utm_medium=copy_link) and @beyond.butterchicken ( https://instagram.com/beyond.butterchicken?utm_medium=copy_link ) .
You can reach me via Facebook messenger (https://m.me/ankita.vaidya) or Insta messenger. You can also email me at [email protected] or visit my website www.simmerandspice.ca for more information.
Thank you for choosing my podcast! -
Love Indian food and stories? This podcast is for YOU! Sound credits: https://soundcloud.com/sapajoubeats Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Music promoted by https://www.chosic.com/free-music/all/ Irani chai: https://www.google.com/amp/s/m.recipes.timesofindia.com/recipes/irani-chai/amp_recipeshow/84340119.cms
