Krish Ashok Profile picture
Jun 20, 2018 36 tweets 13 min read Read on X
Chicken Shorshe (marinated chicken cooked in mustard and chilly paste, from Bengal)
Flame 🔥 grilled pineapple rasam, oven 🍙 roasted pumpkin 🎃 bisque 🍲 & roasted potatoes 🥔(recipes follow)
Pho Ga 🍲 - Vietnamese chicken & noodle broth, garnished with spring onions, basil 🌿 , coriander, bird’s eye chillies and squeezed lime

Ps: the noodles are some old, demonetized Maggi
Tiffen sambar, roasted green tomato & black sesame chutney and dosa.
Ready for #FRAURU with fire roasted pineapple salsa and steamed parrot nose mango, ginger & red chilly pachadi. I used the Amaklamatic Chutney Recipe Generator docs.google.com/spreadsheets/d…
A food science experiment based Chhole Bhature. Getting it to stay puffy using a bit of semolina (which retains moisture that becomes vapor when frying thus guaranteeing sustained puff up). Chick peas efficiently cooked with a pinch of soda + tea (acid to neutralize soda)
Pad kee mao. Ideally served with a cold beer. Recipe recipetineats.com/pad-kee-mao-th…
Red rice, Fish curry and Beetroot thoran. Putting the curry in a separate bowl would have made for a better social media picture but no one eats that way, so here’s 🥂 to #uglydelicious
Achaari Gobi, avocado salad, pickled onions, peanut masala khakhra & Jowar (Sorghum) khichdi
Chocolate-dipped Coconut Macaroons
Chilli onion kulcha made from high-hydration yeasted dough that results in a super-soft and flaky (from the use of butter in the dough as a shortener) finish
Misal Mickey Pav
Roti and Veg Makhani, a truly versatile gravy that you can actually make ahead and keep in the fridge for a while, and then add any combination of meat/veggies to get X Makhani/Makhanwala etc.
Masala Focaccia. I adapted this from the original Italian recipe for a garlic, tomato & rosemary focaccia. The basic formula is yeasted dough with herb and spice infused olive oil, topped with stuff & baked
90 min challenge for a full meal - Methi paratha (with baby methi that requires very little prep work), paneer makhani (with pre-made makhani gravy), mint raita, ivy gourd sabzi & kachumber salad
In the spirit of true culinary immersion, I accompanied the mother-in-law on her Sunday fish buying trip and learnt & made her Seerfish curry, Banana stem thoran while she fried the Paarai (horse mackerel) & pappadam
Kuzhi Paniyaaram & 🍅-onion-🌶 chutney (and for math buffs: calculate area of wood visible assuming that the plate is 2 parabolas that are y = x^2 + 1 intersecting)
Manaqish, a Levantine flatbread with 2 kinds of Za’atar toppings - the traditional one with dried oregano, sumac & sesame in olive oil and an indianized one that is kalonji (nigella seeds), roasted fennel & cumin, rock salt in ghee
Mexican Coffee Bun, more popularly known as the Rotiboy in Malaysia. A super fluffy semi-sweet bun with a frosting of coffee cream and a dollop of butter at its center.
Gobi sabzi, Carrot and Zucchini noodle salad with orange juice, orange zest & chaat masala dressing
Since there was a metric megaton of dosa batter in the fridge, the decision was to make Kuzhi Paniyaarams with an assortment of gourmet chutneys. From left
1. Capsicum & coconut
2. Roasted Urad, Almond & coconut
3. Coconut & Brazil nut
4. Beetroot, onion, scotch bonnet chilli
Back home after a week of travel, had a casual conversation with a desi restaurant chef on what makes stuff taste “restaurant style”, & tried out Bhindi do pyaaza & dal tadka and plated it Edvard Munch style because those “restaurant style” tips will indeed make you go 😱
Putting a new gadget to first time use - Sous vide chicken tikka, veg pulao, dal tadka and marinated onions. The hype is for real. This is the most reliable way to make juicy & succulent poultry. 69 C for 90 mins
Taco night. Black turtle beans, Sous vide lime & garlic chicken, roasted corn & chilly salad, salsa verde (with green tomatoes) and pickled onions with whole wheat tortillas
A 20 minute dinner. Masala egg sandwich - Coriander-mint-chilly chutney, cheese, scrambled egg, tomatoes & chaat masala on wheat toast.
A simple Thai style noodles and cucumber salad (dressed in rice wine vinegar, chillies & sesame oil)
Luchi and Aloo’r Dum. A small food science tip: many recipes call for the potatoes to be fried before dunking in the gravy. That actually reduces the ability for the potato to absorb the spices in the gravy. Better to add them just boiled for a more flavour aloo
Trinidadian Pepper Roti - essentially 2 super flaky laccha parathas stuffed with a mix of vegetables, scotch bonnet chillies🌶 & cheese 🧀 served with radioactive green chutney
Methi laccha paratha, paneer butter masala and pickled onions. I used a few drops of liquid smoke in the gravy and it imparts an amazing smoky/barbecue flavour
Jeera pulao and veg handi with mint and coriander raita and pickled kandhaari chillies
Kandhaari chillies, when sent to vinegar prison, is the kind of resourceful prisoner who sneaks in a lock picking device and breaks out (the heat) even after a fair bit of soaking.
There are 2 kinds of people who dislike coriander. The first, who are genetically predisposed to find the flavour distasteful and the second, people who buy limp, industrially grown coriander from the grocery store. For the second kind, growing your own will change your life
The flavour of freshly plucked coriander will make you realize that you’ve been eating bovine fodder all this while. It might even convert the apostate @saliltripathi to the church of cilantrology
Apparently, some ~14% of the population possess a gene that makes their tastebuds particularly sensitive to aldehydes, which coriander has, and that makes it taste like bath soap (which also has aldehydes) for them.
Another example of genetic predisposition to find certain foods inedible is broccoli, where a particular gene is said to make it taste insanely bitter while the rest of the population perceive little or no bitterness
Also, this is my all time favourite home gardening YouTube channel (hat tip: @saffrontrail) here are his instructions on growing coriander at home (did you know that the coriander seed is actually 2 seeds fused into one?)

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More from @krishashok

May 31
There is no single word in the world of food that elicits more fear and loathing than FAT. It doesn't help that the scientific establishment has thoroughly confused the layperson over the last 70 years with conflicting messages about dietary fats 🧵
For starters, the sugar lobby shifted the blame to fats in the 1960s nytimes.com/2016/09/13/wel…
Then the food industry got reckless with partial hydrogenation that resulted in trans fats, and interestingly enough, "trans fats are bad" is pretty much the only thing almost everyone agrees on when it comes to fat. Funnily enough: most people don't realise that the actual level of the problem is quite small now pubmed.ncbi.nlm.nih.gov/34342900/
Read 6 tweets
Mar 20
A few protein facts to cut through the Influenza led Infogeddon 🧵
Most gymbros are overthinking protein and most old folks are not getting enough for basic body maintenance. Surveys regularly reveal that more than 80% of Indians do not get enough protein in their diet. Older women are often the worst affected
Many people overestimate the amount of protein in dal while also not realising that a balanced vegetarian meal can get you all the protein you need.
Read 10 tweets
Mar 3, 2023
What did people eat before European colonisation?

Here is one specific vegetarian example from Tamil Nadu. This meal is typically made once a year as part of a religious celebration to remember ancestors Image
Unsurprisingly, none of these dishes contain the following ingredients: Chillies 🌶️ , Tomato 🍅, Potato 🥔 , Cabbage, cauliflower, beans, carrot 🥕 etc. Because all of them arrived post-colonisation.
Interestingly, no coriander as well. It is estimated that coriander arrived with the Greeks (circa Alexander), so while it is tempting to believe that these dishes pre-date that, there is no corroborating evidence.
Read 12 tweets
Sep 27, 2022
The #TSATU rabbit hole has always been one of the less appreciated things about @amitvarma's podcast. The links he shares in each episode's show notes are an incredibly rich source of pointers to build a nuanced and wide understanding of the subjects being discussed.
That said, any listener of the podcast will also know that Amit tends to reference a few ideas more regularly than others. So I thought I might do a quick and dirty analysis of all links shared in every episode's show notes
So, I crawled every one of the 297 episodes' individual pages and grabbed all outgoing links in the show notes. There are 7591 links (4727 unique links). The episodes with the most number of links are
Read 11 tweets
Sep 8, 2022
The Anatomy of Onam Sadhya (in collaboration with @dataheartist, who did the illustrations and visual design)
The dishes span a range of flavour profiles, and we have captured the taste profile (sweet, salt, sour etc), aroma profile (bold, floral etc) and texture/mouthfeel (gravy, creamy, crunchy etc)
And a single line generalised recipe for each dish category (needless to say, there are many variations across Kerala)
Read 4 tweets
Sep 7, 2022
A thread to aggregate all the food related misinformation mythbusting posts of mine in collaboration with various nutrition, fitness and medicine experts on Instagram 👇🏼
Food misinformation on social media - part 1. This covers the most egregious examples instagram.com/p/Ca4kZI9PDsA/…
My chat with nutritionist @amitagadre that elaborates on the previous post and answers more questions and doubts from folks who sent them in instagram.com/tv/CewMzbSl9Ls…
Read 8 tweets

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