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Snippets from our Kitchens!

The Dispatch: Women and Food – Are the Keepers of Culinary Legacies Influencing the Food Landscape?
Feature writing  /  March 22, 2023
by kitchenpostcards

The Dispatch: Women and Food – Are the Keepers of Culinary Legacies Influencing the Food Landscape?

The Dispatch: Food Talk with ChatGPT
Feature writing  /  February 16, 2023
by Kanika Samra

The Dispatch: Food Talk with ChatGPT

The Dubai Dispatch: Farmers Market in Dubai
Feature writing  /  January 14, 2023
by Sakshi Kapoor

The Dubai Dispatch: Farmers Market in Dubai

Bhuna Jeera ~ Toasted Cumin Powder
homemade, spices  /  August 20, 2022
by Sakshi Kapoor

Bhuna Jeera ~ Toasted Cumin Powder

Chilli Coconut Dal Palak
40 minute meals, coconut, homemade, Vegan, vegetarian  /  May 16, 2022
by Sakshi Kapoor

Chilli Coconut Dal Palak

Bharwan Karela – a no waste recipe!
homemade, Summer Vegetables, Vegan, vegetables, vegetarian  /  May 3, 2022
by Kanika Samra

Bharwan Karela – a no waste recipe!

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  • The Dispatch: Women and Food – Are the Keepers of Culinary Legacies Influencing the Food Landscape?
  • The Dispatch: Food Talk with ChatGPT
  • The Dubai Dispatch: Farmers Market in Dubai
  • Bhuna Jeera ~ Toasted Cumin Powder
  • Chilli Coconut Dal Palak

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This image is of Kanika’s Nani ji, maternal gran This image is of Kanika’s Nani ji, maternal grandmother, making pede (dough balls) for phulke (chapati in Punjabi). It captures what we delve in The Dispatch this month. For most of us, and maybe you aren’t the one, our mothers, grandmothers and aunts have been the main cooks in the family. Men having done little on a daily basis except when they wanted to indulge and make something “special.” As this month wraps up and with it events commemorating women’s history, we wanted to think a little more about this. Why has this relationship endured and is anything changing? Read our take in this month’s column at the link in bio. For our newsletter subscribers there was a bit more to go along with The Dispatch. If you haven’t subscribed yet, you can do so at the link too. #kitchenpostcards #thedispatch #opinion #womenshistorymonth #womenandfood
A quick recipe that came together using sweet pota A quick recipe that came together using sweet potatoes and Hon Tsai Tai - a green similar to broccoli rabe - from the @tucsoncsa It is always a pleasure to walk into the courtyard of the Historic Y in the University West neighborhood of Tucson each week to pick fresh vegetables- greens, roots, and fruits. Plus the CSA store always has a cache of other local goods. So to use up my greens and sweet potatoes (which had been collecting over a few pick ups) I decided to make patties, and for those averse to greens aloo patties were made too. (Swipe to see images of the process) Step one was to wash the greens thoroughly. And then chop them up, stem and leaves. I kept some greens aside along with the flowers, which are edible, for a quick sauté in olive oil with garlic and S&P. Mind you this green came early in Spring just as #basantpanchami was rolling around and instantly made me think of #sarson ke khet! Next, washed and scrubbed two sweet potatoes clean. Steamed them in the #instantpot Once cool, peeled and sliced them. Then finely chopped half an onion, and some garlic pods. Add ginger if you’d like. For assembly, combined steamed sweet potatoes, chopped greens along with garlic, chopped onions and spices - s&p, red chilli, dhania aka #coriander powder and #haldi aka #turmeric along with one egg to bind everything together. Mashed with a fork until combined. Then warmed up a cast iron skillet, added some oil to it, and cooked small portions that had been patted down into “patties”. Flipping 3-4 times until both sides were evenly cooked and browning. I enjoyed these over two days with a salad and in a sandwich. They also make for a filling snack that can be cooked ahead in case you are expecting company. Hope you will make these using whichever greens are at your disposal. Try adding spinach, arugula, chards even. This was the first time I ever ate or even laid eyes on Hon Tsai Tai. It’s a bitter but peppery green much like mustard but milder. The flowers were crunchy and mild too. The sautéed greens were delicious! If you want to explore more ideas, head over to the blog. Link in bio. #kitchenpostcards #eatingtherainbow
The Kitchenpostcards Newsletter is out, folks! And The Kitchenpostcards Newsletter is out, folks! And this month in the new monthly column The Dispatch, we are chatting with the newest AI in town, ChatGPT. Check out what it said and more on the blog! Link in bio. And if you still haven’t, subscribe today to get our monthly newsletter in your inbox. #kitchenpostcards #kitchenpostcardsnewsletter #chatgpt #comfortfood #recipes
A winter favorite from childhood to now - Gur Chan A winter favorite from childhood to now - Gur Chana - makes for an easy, protein rich snack at the desk. Happy 2023 to you! Hope you are easing into the new year with kindness & compassion toward yourselves. 💚 #kitchenpostcards #2023 #gurchana #jaggery #chickpeas
An expat Diwali is often a working Diwali. We make An expat Diwali is often a working Diwali. We make the most of it, with most celebrating on a weekend prior or after the actual festival. But on #diwali night lighting a few #diya around the house is a must. This is just a quick tour of a simple, no fuss Diwali 🪔 Wish you peace, prosperity, love & light this season ✨ #lights #festive #festivaloflights

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