What You Need
Equipment:
Cutting board
Sharp knife
Large soup pan
Mixing spoon
Hot pad
Ingredients:
½ cup raw, uncooked barley
4 cups water (more if needed)
1 pound mushrooms
1 large onion
3 tablespoons butter
1 teaspoon salt
2–3 tablespoons soy sauce
Freshly ground black pepper
Cook’s Tip 1
Use cow’s milk butter! You probably won’t find yak butter.
Cook’s Tip 2
Grinding peppercorns releases the peppery flavor.
Ingredients Corn: 4.0 large ears or 2.0 cups (480 ml / 300 g) frozen corn kernels, defrosted. Ground Coriander: 0.5 tbsp (7.5 ml / 3 g). Ground Cumin: 1.0 tsp (5.0 ml / 2 g). Turmeric: 0.25 tsp (1.25 ml / 1 g). Garam Masala: 0.5 tsp (2.5 ml / 1 g). Cayenne Pepper or...
Hi everyone! As the warmer weather rolls in, I always find myself craving dishes that are comforting yet surprisingly light. Today, I am thrilled to share a treasured recipe from the Surti J. L. Lakshmann family kitchen that perfectly fits the bill. This isn't your...
As a chef, I’m always chasing recipes that provide instant relief when the summer temperatures spike. This Cold Minty Yogurt Soup, traditionally known in India as Podina Dahi Shorba, is an absolute game-changer for hot days. It’s incredibly light, takes barely five...
Ingredients Corn: 4.0 large ears or 2.0 cups (480 ml / 300 g) frozen corn kernels, defrosted. Ground Coriander: 0.5 tbsp (7.5 ml / 3 g). Ground Cumin: 1.0 tsp (5.0 ml / 2 g). Turmeric: 0.25 tsp (1.25 ml / 1 g). Garam Masala: 0.5 tsp (2.5 ml / 1 g). Cayenne Pepper or...
Hi everyone! As the warmer weather rolls in, I always find myself craving dishes that are comforting yet surprisingly light. Today, I am thrilled to share a treasured recipe from the Surti J. L. Lakshmann family kitchen that perfectly fits the bill. This isn't your...
As a chef, I’m always chasing recipes that provide instant relief when the summer temperatures spike. This Cold Minty Yogurt Soup, traditionally known in India as Podina Dahi Shorba, is an absolute game-changer for hot days. It’s incredibly light, takes barely five...
Growing up, bottle gourd was a staple in our kitchen, but it wasn't until I started experimenting as a chef that I realized just how incredibly versatile this humble vegetable truly is. Whether you harvest it young and tender from a sun-drenched garden or pick it up...
