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Baghaar-e-Baingan; an ode to Hyderabad
Food History, homemade, indian food nomenclature, vegetables, vegetarian  /  February 3, 2022
by Kanika Samra

Baghaar-e-Baingan; an ode to Hyderabad

Gajar Matar ki Sabzi
Entree, homemade, Seasonal, Vegan, vegetables  /  January 30, 2022
by Sakshi Kapoor

Gajar Matar ki Sabzi

Bathua Paratha
homemade, Parantha, Vegan, vegetarian  /  January 25, 2022
by Kanika Samra

Bathua Paratha

Jiva Spa Inspired Vishuddhi Chai – A refreshing Herbal Infusion
Beverage, homemade, Infusion, Tea  /  January 21, 2022
by Sakshi Kapoor

Jiva Spa Inspired Vishuddhi Chai – A refreshing Herbal Infusion

Methi Aloo – potato sabzi with fresh fenugreek
Easy Meals, Entree, herbs, homemade, Seasonal, Vegan, Vegan food, vegetarian  /  January 18, 2022
by Kanika Samra

Methi Aloo – potato sabzi with fresh fenugreek

Roquette Soup with Turmeric and Sour Cream
Easy Meals, homemade, Seasonal, soup, vegetarian  /  January 16, 2022
by Kanika Samra

Roquette Soup with Turmeric and Sour Cream

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Easy Homemade Hummus

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  • The Dispatch: Masala Mango for the Summer
  • The Dispatch: Finding familiarity in Om Ali
  • 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

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Recipe Videos; find us on Youtube as Kitchenpostcards

Rajma-C4hawal: Ultimate Comfort Food

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Our May Dispatch and newsletter are out just as th Our May Dispatch and newsletter are out just as the month ends. Time flies by some weeks, and this month was one of those. Now that school is out and summer is bearing down, you must try what we’ve got in store for you: Juicy, spicy, savory, sour and sweet mangoes! Swipe through the post for a pictorial story of an afternoon Kanika spent enjoying mangoes with a few of her favorite spices. She shares the details in the Dispatch and other great info. Head to the link in bio ↗️ But before you go, which mango(es) is your favorite? Tell us in the comments 👇🏽 #kitchenpostcards #mango #tajin #chaat #masalamango
Eid Mubarak! 🌙 Our latest Dispatch this month t Eid Mubarak! 🌙 Our latest Dispatch this month takes you to 13th century Egypt with the story of Umm Ali or Om Ali. We found a certain familiarity in the textures and flavours of this humble bread pudding, that doesn’t need anything more than some sort of bread, milk and sweetner. Umm or Om means Mother in Arabic and the name translates to ‘Mother of Ali’. Dunking into bowls of Om Ali evoke memories of eating Pheni or Lachhe, or even something simple like dunking a saunf flavoured rusk in a glass of hot milk. Did the Shahi Tukda come from Om Ali?? We’re not entire sure but we are sure that Om Ali might be the mother of all puddings! Read the Dispatch to find out more about the name and legend behind it. Link in bio. . . . #kitchenpostcards #eidmubarak #omali #ummali #foodhistory #ramadan #shahitukda #eid #dessert
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

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