Lets roll up our sleeves and get started on Week 4.
Each of the new Week 4 challenging and fun ingredient presents an opportunity to explore diverse cuisines, infuse twists into traditional recipes, and craft delectable surprises for family and friends. Lets set forth on an adventure where the kitchen becomes our happy place of discovery and delight!
Tandoori mayonnaise
Tandoori mayonnaise is a fusion condiment that blends the creaminess of mayonnaise with the aromatic flavors of tandoori spices. It has a delightful balance of smokiness, tanginess, and mild heat, making it a versatile accompaniment for various dishes. In India, tandoori mayonnaise is commonly used as a dipping sauce for tandoori dishes like tandoori chicken, tandoori paneer, and tandoori vegetables. It also adds a zesty twist to sandwiches, wraps, and burgers, elevating their taste with a touch of Indian flair. This flavorful condiment brings together the best of two culinary worlds, delighting palates with its unique and delicious combination.
You can make tandoori mayonnaise at home and make amazing dishes or simply buy from the stores for your dishes.
Have a look at both kind of recipes 👇
Babugosha (Indian pear)
Babugosha is a variety of Indian Pears with green shaded skin and a bottle-like shape. Babugosha is rich in vitamin C and antioxidants, making it a healthy addition to the diet. It is commonly eaten fresh, either peeled and segmented or juiced for a refreshing beverage. Babugosha is also used to make tangy and zesty chutneys, and its zest can add a burst of flavor to desserts and savory dishes.
Lets not confuse ourselves thinking Babugosha is same as nashpati. Nashpati and Babugosha are both types of pears, but they have some differences in their appearance, taste, and origin. Nashpati is a variety of pear commonly found in temperate regions, with a sweet and mild flavor, while Babugosha is a citrus fruit that resembles a pear, with a unique sweet-tart and slightly bitter taste, and it is native to India.
Check out these healthy babugosha (Indian pear) recipes
Tilapia (St. Peter's fish)
Tilapia is a freshwater fish species known for its mild and delicate flavor. It has become popular in Indian cuisine due to its versatility and affordability. Tilapia has a white and lean flesh that adapts well to various cooking methods. It is enjoyed in different preparations, such as pan-frying with spices, grilling, or incorporating it into curries and stews. Tilapia's adaptability to various flavors and cooking methods makes it a popular choice for fish lovers across the country.
Barley flour
Barley flour, also known as barley atta, jau ka atta, and jau ka powder is a nutritious and gluten-containing flour made from ground barley grains. It has a slightly nutty flavor and is rich in fiber, vitamins, and minerals. Barley flour is a popular alternative to wheat flour and is used in various culinary applications. In India, it is used to make traditional flatbreads like "Barley Roti". It can also be mixed with wheat flour to enhance the nutritional value of chapatis. Additionally, barley flour is used to prepare savory pancakes, porridge, and even desserts like "Barley Ladoo" in some regional cuisines.
Barley flour is called by different names in various regions of India: Hindi: जौ का आटा (Jau ka Aata) or जौ का पाउडर (Jau ka Powder), Bengali: যবের ময়দা (Jober Maida), Tamil: பருத்தி மாவு (Paruthi Maavu), Marathi: जव कट (Jav Kat) or जवचे पीठ (Javache Peeth), Gujarati: જવનો લોટ (Javano Lot)
Straw mushroom
Straw mushroom, also known as paddy straw mushroom or Chinese mushroom, is a species of edible mushroom widely cultivated in Southeast Asia. It has a delicate and mild flavor with a tender texture. Straw mushrooms have a small, round cap and long slender stems, resembling straws, hence the name. They are popular in Indian cuisine and used in various dishes. In India, they are commonly added to curries, stir-fries, and soups. Straw mushrooms can also be used in salads or pickled for a tangy and tasty condiment.
Explore the ingredients, new ideas and have fun 👇