Asia
Asian countries.
Perfect paneer
Cottage cheese is known the world over. It is among the most basic of English or American foods and an ordinary component of a meal in France or Greece. But the Indian version, known as paneer, is just a little bit different. Similar to ricotta, it adds not just dairy but a delightful hint of tang to any dish. Making your own paneer, the Indian version of cottage cheese, can be a challenge, but a fun one at that.
Kadhi
A more acidic yogurt makes a better kadhi, you don't need to use the freshest yogurt to make kadhi. Often, in India, rests of morning yogurt are stored together until there is enough to make this drink.
Tikki ki chaat from India
The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.
Turkish confectionery
Pasta, the basics of a great food
Coconut chutney
Using all of the ingredients for simple chutney, plus some extras. These make for an even spicier chutney, but one that is also tangier and sweeter, with additional body.
Simple chutney
Want to make your own chutney to accompany a fine Indian food dish? Just say the word. This is a simple tamarind baed chutney to make at home.