Fab Food Friday Fotos: Irish & Indian Collection of Recipes & Glorious Food Photos to Celebrate St. Patrick’s Day & Indian Holidays in March
Posted By Vicki McClure Davidson on March 16, 2012
FOOD. GLORIOUS IRISH AND INDIAN FOOD.
Mixing it up today with Irish and Indian food photos and recipes (during the month of March, late Indian politician Kanshi Ram’s birthday, Rajasthan Day, and Bhiar Day are celebrated in different parts of India).
And anyone who is Irish, even for just one day, knows that tomorrow is St. Patrick’s Day.
Irish and Indian cuisines — both countries’ names both start with the letter “I,” there are obvious similarities between their national flags, they both have an abundance of thrift-minded dishes… what could a more perfect, yet unique pairing? A gloriously eclectic food, beverages, and recipe collection for this week’s “Fab Food Friday Fotos” edition.
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one easy-on-the-budget recipe will always be included.
For more easy Irish recipes (including several for the ever-popular corned beef and cabbage entrée) and accompanying food photos, check out last year’s awesome St. Patrick’s Day collection.
Beautiful corned beef dinner, here’s the link to the recipe posted at The Bitten Word.
Word of warning, however — this corned beef brisket was brined for two full weeks before St. Patrick’s Day. So if it’s too late to prepare this year, bookmark it for next year. Or prepare it anyway and serve it in two weeks.
Photographer like_the_grand_canyon described this unusual handmade Irish chocolate:
Very ‘limey’ at the beginning, but the chocolate takes over soon. Couldn’t taste so much black paper in it.
Photographer/cook Manne provided the Tummyrumble recipe link for this slow-cooked pork vinadaloo dish.
Photographer ReeseCLloyd provided this libation recipe for this sophisticated Blackthorne drink:
* 2 oz. Irish Whiskey
* 1 oz. Sweet Vermouth
* 3 Dashes Angostura Bitters
* 3 Dashes Absinthe
From the VeganTeam, “Just in time for St. Patrick’s day, try this recipe for the traditional Irish dish, Colcannon.”
This scampi-esque shrimp dish is neither Irish nor Indian, but I simply had to include it.
Photographer/cook newwavegurley wrote this:
I never use measurements when cooking off the top of my head, so here are the basics:
One container of sliced baby bella mushrooms carmelized in a small amount of extra virgin olive oil on a medium-high heat. Two medium sized spanish (red) onions sliced thin, added to pan after mushrooms have taken on some color. Mix together, and continue to cook over medium-high heat until onions start to carmelize. Then lower heat, and let them cook for a while, stir occasionally. You can season the mushrooms and onions at this point.
In a large skillet, heat around 2 tablespoons of extra virgin olive oil over medium heat. Grate two cloves of garlic and a small piece of fresh ginger on a microplane and add to oil. Warm in oil until fragrant and just starting to brown. Add a pound of shrimp (I peeled mine, and they were pre-cooked as well). Then add a couple of ounces of white wine and bring it all to a simmer. Add some salt and pepper to taste. After simmering for a couple of minutes, add a couple of squeezes of fresh lemon juice, lower the heat, and allow to simmer a little longer.
While shrimp are cooking, add one bag of fresh baby spinach to the pan with the mushrooms and onions in it. Turn the heat back up to medium. Let spinach begin to wilt, then start folding it into the mushrooms and onions. Continue cooking until spinach is wilted, but still fairly bright green.
Serve shrimp over mushroom, onion, and spinach mixture.
On the newspaper clipping of the Boiled Dinner recipe for corned beef, photographer Chad Northrup shared this:
Boiled Dinner/Corned Beef Dinner Recipe
Posting this recipe for Jady and anyone else who is interested. We made our St. Patty’s Day dinner with it last year and it came out awesome. The mustard sauce really adds a nice touch. I’ll remember to take some photos when we make it this year.
Please consider drinking Guinness Extra Stout with your dinner instead of the regular Guinness Draught. Trust me, it goes down even smoother.
Oh, and this came from the Boston Globe. Globe folks: please don’t sue me or I’ll tell people how much you charge for 7-day delivery. Thanks.
While no recipe was provided for making rajma, a popular, frugally minded Indian vegetarian kidney bean dish with spices, you an try one or all of these recipes posted at Aayi’s Recipes, Chef In You, About.com’s Indian Food, and VahRehVah.com.
The recipe to make your own iced Irish coffee drinks is posted at Island Vittles.
Mishti doi, also called mitha dahi, is a popular yogurt-like dessert in several Indian states and in Bangladesh. Summary here from Wikipedia:
It is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri guda/gura (date molasses), and allowing the milk to ferment overnight. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yoghurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a hint of elachi (cardamoms) for fragrance.
In photographer churl’s description of the meal, the accompanying bread sounds like it was Irish soda bread:
It was really good, but what made the dish was the piece of bread served with it. It had little raisins or something, which normally I would hate, but went really well with the soup.
Photographer/cook Liz T. Williams’ recipe for Beef and Ale Stew with Damper is posted on the Three Forks blog, and she also wrote this summary:
This meal ended up having an Australian twist, in the end. See, Irish, British, and Australian pub food is really not so different (as you might imagine). You throw some tough meat, beer, a few basic vegetables, some homemade stock in a pot. Add a little Vegemite, disappear to the corner pub for an hour or two, and voila — you have your Australian equivalent of Irish Guinness stew. You make a basic, scone-like quick bread of flour, baking powder, water, milk, butter, and salt, and you have damper, which is serious bush tucker, designed to be made with basic essentials and thrust into an open fire beneath the startling expanse of the Milky Way.
It’s all comfort food, really. Yes, you can turn it into something gorgeous and inviting; the smell alone will draw guests to your door in two seconds flat. But it’s basic, and somehow, a part of both of our collective memories, as different as they are. Simmering stew and fresh baked bread, with only slight variations here or there. It’s the kind of meal that makes us quiet, in mutual approval, and brings us both a little sense of home.
Photographer/cook lorises wrote this about the vegetarian Indian dinner samples, and provided a recipe link:
I was in mood of cooking some traditional food after buying mostly Asian/south Asian vegetable from the local farmer’s market! Here is matar dal (yellow split pea lentil) with muli/mulo (Asian daikon), green beans with dry coconut (North Karnataka style) and shukto (a traditional mixed vegetables dish with bitter gourds from Bengal)!
Super-cheap and popular Indian snack/appetizer that can be filled with potatoes, veggies, meat, you name it — here are a few recipe links for samosas: Too Many Chefs, Indian Food Forever, AllRecipes, VegWeb, Samosa-Recipe.com has this one for a vegetable filling and this one for the samosa filling.
To the less discerning eye, the Irish rarebit above may look revolting… to others who can anticipate the loveliness of the flavors of Dubliner cheese, Guinness, stone ground mustard, and Worcestershire sauce cooked together, photographer/cook Brian Fling’s quick rarebit over toast looks scrumptious and easy. Green food coloring was added — of course, that’s optional.
While waiting for my corned beef and cabbage to finish cooking I decided to make an appetizer of Welsh Rarebit… Irish style.
I melted some Dubliner Cheese, in Guinness, Worcestershire and a dollop of Sierra Nevada stone ground mustard. I mixed in some Asiago cheese to round out the bitterness of the Dubliner. I didn’t have any cayenne, it could have used a little heat. The color was pretty brown from the Guinness, so I added a generous amount of green food coloring …which seemed like a good idea at the time.
Served over some toasted potato bread.
Sure it looks like cartoon vomit, but it tasted good with a Black and Tan!
Oh, my, this looks fabulous. The recipe for chicken biryani is posted at Recipes by Rashmi, with this helpful summary:
Biryani is derived from persian word ‘Birian’ which means fried or roasted. Basically this dish is south Asian dish made from mixture of spices, rice,meat or vegetables and curd. There is 20-30 kind of Biryani and each kind has its own taste. In India chicken biryani is very famous rice dish. We can find this dish every restaurant and parties. Its preparation took long time but finally when you have this Biryani you could realize its worth.
Photographer DarkChunsa wrote, “Bangers & champ, aka grilled irish sausage over mashed potatoes mixed with green onions, topped with homemade gravy. I ended finishing only one sausage but all of the potatoes.”
Photographer/cook Esme_Vos wrote this about the Indian breakfast of idly and sambar:
Idly is a steamed rice cake (similar to the Filipino “puto”). It is served with “sambar” which is a thick spicy soup with vegetables.
Photographer/cook Amber Karnes provided the recipe for her wonderful dal dish:
I got this recipe from a friend who grew up in South India. Her mom grew up in Delhi and this is from her neighbors/friends.
* 2 large tomatoes, chopped coarsely
* 1 med red onion, chopped finely
* 1/8 tsp turmeric
* 4 – 5 HOT green chilies (or wayyy less, if you want)
* 1 inch, by 1 inch, by 3 inches piece of fresh ginger, peeled
* 3 med cloves of garlic, chopped
* 2 tsp vegetable oil
* 1 tsp amchur (dried mango powder) OR 1 – 2 tsp lemon juice
* 1.5 tsp garam masala
* 3 tsp “dhania” or coriander seed powder
* 1.5 tsp “jeera” or cumin powder
* 4 cups cooked whole mung beans (often labelled “moong dal”)
* 1/2 bunch cilantro, chopped coarsely
In a large pot, heat oil. when oil is hot, add onions and garlic and stir – leave on med heat while the onions “sweat” or turn translucent. add the turmeric and stir well. (note: at this point, if you spill any of this on you, it will stain. DO NOT SPILL. wear an apron!)
Add in the dhania, jeera, and garam masala, incorporating well into the oil. Add the tomato. Cook.
Meanwhile, if you can access a blender, blend together the ginger and chilies. If you can’t, chop it really finely. Mix it into the stuff in the pot.
Add enough water to make a soupy sort of gravy and turn the heat on high.
Add the cooked beans to the gravy and bring the whole mixture to a boil.
When its boiling (the tricky part), taste it and add salt and amchur accordingly. The sourness/saltyness should be to your taste!
Fish out some of the beans/gravy (maybe about 1 cup?) and blend until smooth and pureed. Pour back into the dhal.
When heated through and cooked, garnish with cilantro. Serve with roti or cooked rice (if going traditional), or its good with cooked quinoa or crusty bread or a pita.
This South Indian breakfast is described by photographer/cook Toastwife:
Mini banana, sambal (with banana), rawa idli and idiappam. Oh, and homemade yogurt with pressed rice and muesli.
The recipes for photographer/cook Cafe Mama’s mouth-watering Irish dinner of corned beef, honey-braised cabbage, and garlic-sautéed kale posted are on the community food/recipe blog Culinate, in her late winter collection of recipes.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Oyster Po’ Boy Sliders, Bao Wan, Collard Greens & Smoked Ham Hocks, Carnival Cookies, Thrifty Casseroles, Madeleines, Vegan Noodles, Southern Green Beans & Potatoes, Creole Stuffed Peppers, Gumbo, More Recipes
Grilled Chicken Taco, Peanut Butter French Toast Sandwiches, Aubergine Curry, White Cheddar Grits & Ham, Pumpernickeleis, Soups & Salads, Cashew Chicken Stir Fry, Filled Mushrooms with Tomatoes, Easy Recipes, & More
Golden-Crusted Brussels Sprouts, Asian Meatballs, Chocolate Cheesecake, Oxtail Suet Pudding, Marmalade Chicken, Pumpkin Risotto, Gluten-Free Leek & Potato Soup, Warm Spinach Mushroom Salad, More Frugal Recipes
Red Onion Soup with Jarlsberg & Port, Sourdough Raisin Bread, Banana Coconut Pudding, Roasted Cauliflower & Olives, Ground Turkey & Pasta Skillet, Chocolate-Orange Cake Balls, Geese Bento, Cilantro Lemon Rice, Brown Butter Pear Tarts, & Thrifty Recipes
Pork & Tomatillos, New Year’s Foods, Espresso Cheesecake Brownies, Red Bean, Potato, & Arugula Soup, Popovers, Chicken & Couscous, Salads, New Orleans-Style BBQ Prawns, Italian Wedding Soup, Recipes, & More