[1] Masala fried rice. The recipe is below (photo © Abrams Books).

[2] Indian recipes for the home cook. Get your copy (photo © Abrams Books).

[3] Start with a bowl of leftover rice (photo © Robert Moutongoh | Pexels).

[4] There are different types of masala spice blend. Pav bhaji masala is used in this recipe Here’s a recipe to make it from scratch (photo © Indian Healthy Recipes).

[5] You can substitute garam masala (photo © Aromatiques Tropicales).

[6] The recipe uses whole cumin seeds (photo © Planet Spices).

[7] Use jalapeños or other green chiles (photo © Good Eggs).

[8] Use both red and green bell peppers (photo © Burpee).

[9] Add some green beans (photo © Neha Deshmukh } Wesual | Unsplash).

[10] A bit of tomato paste (photo © Good Eggs).

[11] Red onions (photo © Umami Info).

[12] A bit of garlic improves many recipes (photo Wesual Click | Public Domain).

September is National Rice Month. How about a spin on the conventional fried rice recipe, which you can make with leftover rice?

It can be a quick weeknight meal or a way to use up leftovers crowding your fridge.

Fried rice is popular in East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia.

Homemade fried rice is typically made with ingredients left over from other dishes, as is the recipe below. The leftovers lead to countless variations.

The recipe below, Masala Fried Rice, adds a fusion food, Indian spin, courtesy of Palak Patel.

Ms. Patel is author of The Chutney Life blog and a new cookbook, The Chutney Life: 100 Easy-To-Make Indian-Inspired Recipes.

There’s more about Ms. Patel below.

Masala means both “spice” and a blend of spices.

As with all spice blends, the exact spices and proportions vary from region to region and from cook to cook.

Pav bhaji masala, which is used in the recipe below, is a spice powder ground from whole spices such as black cardamom, black peppercorn, cinnamon, cloves, coriander seed, cumin seed, dried ginger, dried mango powder (amchur), fennel seed, green cardamom, red chile, and star anise.

In addition to pav bhaji masala, there are numerous other masala blends, that used for different recipes (biryani, chaat, chana masala, masala tea, and tandoori, e.g.

Here are recipes for eight of these.

Perhaps the most familiar to Americans is the broader-use garam masala (phoro #5).

> The different types of rice: a glossary.

> The history of rice.

> The history of fried rice is below.
 
> 40+ more rice recipes for breakfast, lunch, dinner, and dessert.
 
 
The recipe follows, but first:
 
 
WHAT IS FRIED RICE?

While most Americans are familiar with fried rice, here are some particulars.

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan. It is usually mixed with other ingredients:

 
Plus:

 
Recipes vary from place to place and from cook to cook. In different countries, for example:

 
 
RECIPE: MASALA FRIED RICE

While this recipe is a way to use up leftover white rice, you can make fresh rice if you have none left over.

You can also take the opportunity to use up leftover proteins: beef, chicken, pork, seafood, etc.

In addition to the ingredients below, you can use whatever veggies you have in your fridge or freezer. There is no right or wrong.
 
Ingredients

 
Preparation

1. HEAT a large skillet over medium high heat and add the oil. Once the oil is hot, add the cumin seeds and diced chiles.

2. ADD the green beans and let the mixture cook for 2-3 minutes. Then add the sliced bell peppers and onions and cook until halfway through, about 4-6 minutes.

3. ADD the tomato paste, minced garlic, and pav bhaji masala and stir to combine well. Cook for an additional 2-4 minutes.

4. ADD the rice and salt and mix well until everything is combined. If using diced proteins, warm them briefly in the microwave and stir them into the rice.

5. SERVE hot with a garnish of chopped cilantro.
 
 
THE HISTORY OF FRIED RICE

The earliest record of fried rice appears during China’s Sui dynasty (589–618 C.E.), in Yangzhou in the eastern Jiangsu province of China. The dish was a favorite of Emperor Yang Guang of Sui [source].

During this period, peasants learned of the dish, and adopted it as a way to use their leftovers in an especially tasty way.

That sixth-century recipe, incorporating day-old rice, eggs, and vegetables on hand, is not different from today’s fried rice.

Though the stir-frying technique used for fried rice was recorded in a much earlier period, it was only in the late Ming dynasty (1368–1644 C.E.) that the technique became widely popular [source].

Fried Rice Comes To The U.S.

Chinese restaurants in the United States first appeared during the California Gold Rush (1848–1855).

The Gold Rush and the building of the Transcontinental Railroad (1863-1869) brought some 20,000–30,000 immigrants to the West Coast, mostly from the Canton (Guangdong) region of China.

In addition to opportunities offered by the Gold Rush, they were also fleeing economic problems and famine in China.

Although some immigrants headed to the gold fields, most stayed in the San Francisco Bay area, serving as grocers, merchants, restaurateurs, and traders for the miners [source].

The first Chinese restaurants* were founded in 1849 in San Francisco. By 1850, there were five Chinese restaurants in the city. [source].

No menus remain to indicate when fried rice appeared, but we can deduce that the restaurants’ leftover rice was repurposed into other dishes.

After the completion of the Transcontinental Railroad, Chinese laborers fanned out across the U.S. to work on at least 71 other rail lines.

Unfortunately, with this came anti-Chinese discrimination, hostility and violence. Whites blamed the Chinese for taking their jobs by accepting work at lower wages.

Tens of thousands of Chinese were forced to leave the U.S. by 1882 [source].

However, thousands more stayed, and restaurants popped up to service the Chinese communities and subsequently, their white neighbors.

It must be noticed that in a period of the violence and exclusion suffered by Chinese immigrants, white Americans still liked their food [source].

Today, there are more than 45,000 Chinese restaurants across the U.S.—more than the combined number of McDonald’s, Burger King, Kentucky Fried Chicken, and Wendy’s outlets [source].
 
 
ABOUT PALAK PATEL

Palak Patel is a home chef and mom of two who cooks for her family five nights and week, no matter how chaotic the schedule may be.

On her blog, The Chutney Life, Palak breaks down the intricacies of Indian cooking into accessible recipes for all home cooks.

From the importance of a good tadka—a means through which whole spices are tempered in oil to increase their flavor profile—to countless easy hacks such as upgrading a can of Campbell’s Tomato Soup with a little ginger, garlic, and coriander, her recipes are fresh, inventive, and delicious.

Palak’s signature snacks—spreading lasan ni chutney (a spicy spread made by pounding together fresh garlic cloves and chili powder in a mortar and pestle) inside of a quesadilla or adding just a touch of cumin and coriander powder to cream of cauliflower soup—mean that you’ll never get bored or see the same old stuff.

The Masala Fried Rice recipe above is a prime example of the flavor-packed recipes, tips, tricks and hacks that make up her debut cookbook: The Chutney Life: 100 Easy-To-Make Indian-Inspired Recipes.

The cookbook celebrates the Indian food Palak grew up eating. Filled with anecdotes, love notes to her favorite kitchen tools, and many time-saving tips, Palak’s recipes find inspiration in resourcefulness.

Busy moms and curious cooks alike will find new, exciting flavors here, inspired by souvenirs of Patel’s travels, makeovers of classics, and Indian remakes of favorites, including:

 
By embracing the magic that happens when flavors transcend continents and cultures, The Chutney Life finds the perfect balance in Indian-American cooking.
 
 
_______________

Here’s a recipe to make your own from scratch. A quickie substitute: Blend 1 to 2 teaspoons of garam masala, 1 tablespoon of ground coriander, 1 tablespoon red chili powder, and 1 to 2 teaspoons dry mango powder (amchur) or lemon or lime juice. Sumac is also a substitute for mango powder. Here are more substitutes.

†The oldest continuously operating Chinese restaurant in the U.S. is the Pekin Noodle Parlor, established in 1909 in Butte, Montana.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Za’atar is a flavorful spice blend used in many dishes throughout the Middle East. It’s also found its way to American fare from crusted tuna to hummus to chicken wings.

The spelling is also romanized as zaatar, zahtar, za’tar, and zatar.

Za’atar (ZAH-tar, American pronunciation ZAH’tar) is both a culinary herb and a spice blend.

 
Used in Levantine cuisine (the approximate area of former Ottoman Syria), both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East.
 
 
WHAT’S IN ZA’ATAR?

In addition to salt and the two base spices (sesame seeds, often toasted, and sumac) za’atar is a blend of savory dried herbs such as oregano or marjoram and thyme, plus toasted spices like coriander and cumin.

Most Americans are not familiar with sumac. The special tanginess of sumac is the key to the best za’atar.

Yes, it’s related to the poisonous shrub by the same name, but the red berries of the culinary variety are happily edible (poison sumac has white berries).

The final za’atar blend is herby, nutty, salty, savory, and slightly tangy.

Like other spice blends, for example curry from India, the ingredients and proportions vary from region to region.
 
 
HOW TO USE ZA’ATAR

In the Middle East, za’atar is commonly eaten with pita, which is dipped in olive oil and then za’atar and is a popular breakfast item.

The olive oil/za’atar mixture is also spread on a dough base and baked as a bread or flatbread. It can also be baked as a filling within the bread.

The spice blend is used as a seasoning for meats and vegetables and sprinkled onto hummus and labneh.

In the U.S., za’atar is more commonly sprinkled into EVOO as a bread dipper. But there are so many more uses.

 
A salad can be made of fresh za’atar leaves.
 
 
RECIPE: ZA’ATAR CRUSTED TUNA WITH GREENS & LEMON VINAIGRETTE

This dish can be ready in 15 minutes. Thanks to Sid Wainer & Sons for the recipe.
 
Ingredients For 2 Servings

For The Tuna

 
For The Salad

 
Preparation

1. MAKE the dressing: Combine the oil, vinegar, and lemon juice in a small bowl and whisk to blend. Season with salt and pepper. Set aside.

2. PREHEAT a wide sauté pan over medium-high heat.

3. PLACE the za’atar into a shallow bowl. Gently coat the tuna with the spice blend, pressing it gently into the top and bottom of the steaks.

4. COAT the bottom of the pre-heated pan with olive oil. Place the tuna steaks into the pan and sear for two minutes on each side.

5. TRANSFER the tuna to a cutting board, and slice it into 1⁄4 in planks. Place the salad greens onto the serving plate, and top with the sliced tuna.

6. DRIZZLE with the lemon vinaigrette, and serve.
 
 
THE HISTORY OF ZA’ATAR

Za’atar is considered in biblical scholarship to be the ezov of the Hebrew Bible, often translated as hyssop but distinct from modern Hyssopus officinalis [source].

There is evidence that the za’atar plant was known and used in Ancient Egypt, although its ancient name has not been determined with certainty. Remains of Thymbra spicata, one herb species used in modern za’atar preparations, were found in the tomb of Tutankhamun.

In Jewish tradition, Saadiah (d. 942), Ibn Ezra (d. circa 1164), Maimonides (1135–1204), and Obadiah ben Abraham (1465–1515) identified the ezov mentioned in the Hebrew Bible with the Arabic word za’atar.

Za’atar as a seasoning blend first dates back to the Middle Ages (12th century) in Palestine, making it one of the most ancient spice blends in both Levantine culture and in the world [source].

Once used mainly by Arab bakeries, za’atar is now a common herb blend in Israeli cuisine.

Hyssopus officinalis, the leading herb in a za’atar blend, is a shrub in the Lamiaceae or mint family (basil, lavender, basil, mint, oregano, rosemary, and thyme are also members).

Hyssop is native to the Middle East, Southern Europe, and the region surrounding the Caspian Sea. As a homeopathic (folk) remedy, it has been used for centuries as an antiseptic, cough reliever, and expectorant.

While the plant has been cultivated in the last 50 years, wild za’atar was on the verge of extinction in Israel due to over-harvesting. In 1977, an Israeli law was passed declaring it a protected species, with violators subject to fines.

If you have an herb garden, you buy seeds and grow it at home.

[1] Za’atar-crusted tuna. The recipe is below (photo © Sid Wainer & Sons).

[2] Za’atar, the herb, is also part of za’atar, the spice blend (photo © Burlap & Barrel | Amazon).

[3] Chicken loves za’atar seasoning (photo © Burlap & Barrel | Amazon).

[4] Sweet and savory: fresh figs dipped in za’atar (photo © Tazah Store | Amazon).

[5] Add za’atar to olive oil as a bread dipper (photo © Aromatiques Tropicales).

[6] For a change of paste: chicken wings with honey and za’atar (photo © Z&Z Store | Amazon).

[7] Season stews, grains, and soups with za’atar (photo © Victoria Taylor’s Store | Amazon).

[1] The champion: 8 Mile Vodka (photo © 4 Detroiters Liquor LLC).

[2] A vodka Martini with a special olive garnish (photo © The Skylark | NYC).

And the winner is: 8 Mile Vodka, which has just bested other super premium vodkas from around the world.

The Michigan-based producer of “the water of life”* has been awarded the prestigious Masters medal in the Super Premium flight at the Vodka Masters 2023 competition in London.

The founder of the competition praised the brand’s, “clean, grapefruit aroma, great body and mouthfeel around the tongue, followed by delightful peppery heat balance with light bitter astringency.”

This is the latest in a string of awards for 8 Mile Vodka, which has impressed critics and consumers alike with its smooth taste and high quality.

 
So, vodka lovers:

You may wish to buy a bottle for yourself, and as gifts for your vodka-connoisseur friends. The holidays are coming!

Here’s a store locator.

8 Mile Vodka was founded in Detroit in 2016, and is distilled in Lansing, Michigan, in single 90-liter batches that allow for optimal quality control.

Head to the company website to learn more.
 
 
> The history of vodka.

*The word “vodka” comes from the Russian words zhiznennia voda, which mean “water of life” (the literal translation is “little water”). Interestingly, this is the same translation for “whiskey”: The Gaelic uisce beatha, pronounced ISH-ka BYA-ha, which evolved to the modern word, whiskey, also means “water of life.” (It is also spelled uisge baugh, ISH-ka BA-ha.) Here’s more about vodka.

We were invited by Blue Diamond to taste some new products: almonds (we love them) combined with chocolate. Need we say more?

We often eat 23 almonds a day, the ideal daily portion recommended by the Dietary Guidelines for Americans (see photo #5).

Why? We love the flavor, they’re a filling snack, and provide a big hit of protein and other good nutrition.

What happens when almonds meet up with cocoa and dark chocolate? Read on!

> The history of almonds.
 
 
BLUE DIAMOND OVEN ROASTED ALMONDS: DARK CHOCOLATE

What a treat: Crunchy nuts with deep-roasted almond flavor. The chocolate effect is created with a light coating of cocoa sweetened with evaporated cane juice.

For us, this satisfying chocolate-nut snack beats a candy bar and other less-nutritious forms of chocolate see nutrition information below).

So thank you, Blue Diamond, for this absolutely delicious snack and garnish.

It’s sold in a 14-ounce resealable pouch plus 100-calorie snack packs for portion control. (The portion control packs are highly recommended for anyone with low self control. Resistance is futile.)

A filling, satisfying 24-nut portion (one ounce) has 160 calories, 5g protein, and 6 net carbs. In addition to snacking from the bag, consider them:

 
These nuts are our Top Pick Of The Week for their nutritious snackability and happy chocolate fix.

The Blue Diamond website shows Blue Diamond snack nuts in two additional flavors:Cinnamon and Maple Flavored Almonds and Dark Chocolate and Chili Pepper Flavored Almonds.

They’re our next must-tries. We also found Toasted Coconut Oven Roasted Almonds on Amazon.

Find a store near you and or buy them on Amazon. Check the Blue Diamond website for a store locator.

Amazon also sells boxes of 100 Calorie Packs—great for portion control, since once we open a 14-ounce bag, anything goes.

The almonds are certified kosher by OK.
 
 
BLUE DIAMOND THIN DIPPED ALMONDS

We next tried the brand’s Thin Dipped Almonds:

 
The chocolate-covered almonds have half the sugar* of average chocolate-covered almonds (and 5g protein per serving of 19 pieces).

While we have no complaint with Thin Dipped, we far prefer the Oven Roasted.

Try both and decide for yourself.
 
 
ALMOND NUTRITION

Almonds are nutrient-dense. They’re loaded with nutrients and antioxidants. The majority of their fat is monounsaturated (good fat).

They can assist with blood pressure, blood sugar, and cholesterol (here’s more about it).

To snack on plain almonds, just remember 1-2-3: 1 ounce of almonds equals about 23 nuts, the ideal daily portion recommended by the Dietary Guidelines for Americans.

Instead of counting, you can also cover a 3″ x 3″ sticky note with nuts (photo #5).

One ounce of plain almonds provides about 165 calories, 6 grams of protein, 14 grams of fat (80% monounsaturated, 15% polyunsaturated, and 5% saturated), 6 grams of carbohydrate, and 3 grams of fiber.

[1] Dark Chocolate Oven Roasted Almonds (photos #1, #3, and #4 © Blue Diamond).

[2] The almonds, up-close (photo © Stephanie Barlow | The Kitchn).

[3] What we want to try next: the almonds with a hit of chili heat.

[4] Another new option: Thin Dipped almonds with a light coating of chocolate and half the sugar.

[5] If you don’t want to count out your daily portion of 23 almonds, just cover a 3″ x 3″ Post-It note (photo © Almond Board of California).

In fact, ounce for ounce, almonds are the tree nut highest in protein, fiber, calcium, vitamin E, riboflavin, and niacin.

To make daily snacking easier, California Board Of Almonds has created a snack tin that holds exactly 23 almonds.

If you’re planning an event and need a party favor, consider a healthy one. Check out the custom tins.

 
________________

*Per Blue Diamond, the average chocolate-covered almond serving has 14g of sugar, whereas Blue Diamond Thin Dipped has 6g of sugar.

[1] Challah made pink with dragon fruit purée (photos #1, #2, and #3 © Hannah Kaminsky | Bittersweet Blog).

[2] Pink challah dough, colored naturally with dragon fruit purée.

[3] Toasted for breakfast or snacking.

[4] Dragon fruit (photo © Tanaphong Toochinda | Unsplash).

[5] Look for frozen dragon fruit smoothie packs. If you can only find frozen cubes of fruit, you can purée them yourself. With the rest of the packs, see how to make a dragon fruit smoothie bowl here (photo © Love To Be In The Kitchen).

[6] Pomegranate arils (photo © Good Eggs).

No, this isn’t Barbie bread. It’s a pink challah, created by our colleague Hannah Kaminsky for Rosh Hashanah, the Jewish new year, which begins at sundown on Friday, September 15th*.

Holiday notwithstanding, any lover of delicious bread can bake a loaf or two or more (challah freezes very well) at any time of the year.

Challah, pink or otherwise, is a soft, subtly sweet loaf that works as well with dinner as it does for breakfast.

It also makes delicious bread pudding, breakfast casseroles, croutons, French toast, stuffing, tea sandwiches, and other sandwiches (the recipe below is especially good for PB&J and grilled cheese sandwiches with brie and strawberries).
 
> The history of challah.
 
 
A SWEET TRADITION

Among the traditional Rosh Hashanah foods†, apple slices dipped in honey are served to ensure a sweet new year ahead.

But pomegranates also hold special significance, representing abundance and fertility.

“This year,” says Hannah, “multiply your mitzvot [blessings] with pink pomegranate challah, a brilliant-colored round loaf with crunchy pomegranate arils in every slice.”

The round challah in this recipe is often interpreted as a representation of the cyclical nature of life and the continuity of creation.

The circular shape is also seen as a symbol of unity and completeness, as there is no beginning or end to a circle.

So think pink: Start a new tradition for Rosh Hashanah with pink pomegranate challah, as rich with symbolism as it is with color and flavor.

For more on dragon fruit (pitaya), see below.
 
 
RECIPE: PINK POMEGRANATE CHALLAH

This challah is naturally colored pink with dragon fruit (pitaya) purée. You can find frozen dragon fruit smoothie packs (which is puréed fruit) in a well-stocked supermarket or health food store, as well as at superstores like Costco and Target.

Prep time is 30 minutes, cook time is 30 minutes, and rising time is 1-1/2 to 2 hours. Total time is 2-1/2 to 3 hours.
 
Ingredients

 
Preparation

1. USING a stand mixer, combine the yeast with the warm water and the sugar in the bowl. Let stand for 5-10 minutes, until the mixture becomes lightly frothy. Then add the honey or agave, dragon fruit purée, and oil, stirring lightly to combine.

2. MIX together 3 cups of flour with the salt and add it to the bowl of wet ingredients. Install the dough hook, and begin mixing on low speed. Pause to scrape down the sides of the bowl as needed to get all ingredients incorporated. It may take a few minutes, but be patient!

3. CONTINUE mixing with the dough hook, allowing it to knead for 8-10 minutes. It should become smooth as elastic, remaining a bit tacky but not downright sticky. Incorporate additional flour as needed.

4. TRANSFER the dough to a lightly greased bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm place for 1-1/2 to 2 hours, until roughly doubled in volume.

5. PUNCH down the dough, cut it into four equal pieces, then roll each piece into long, smooth strands on a lightly floured work surface. It does tend to get a bit sticky, so don’t be afraid to add more flour as needed. The exact length isn’t as important as the fact that they match in size, though aim for somewhere around 1 to 1-1/2 feet long.

6. USE a rolling pin to flatten out the logs into think ovals. Sprinkle about 2 tablespoons of the pomegranate arils down the center of each one, folding over the sides and pinching the edges to seal them within.

7. BRAIDING: You can either simply spiral the strands together into a round, or braid them starting in the center, then fold under the ends. Hannah’s best advice for shaping is to consult a YouTube video, because “I have a very hard time describing the process and I’m certainly no master of it myself!” Once braided…

8. GENTLY TRANSFER the loaf onto a sheet pan lined with parchment paper or a silicone baking mat. Brush generously with the beaten egg yolk to cover the entire exposed surface.

9. PREHEAT the oven to 400°F allowing the bread to rise for at least 30 minutes while it comes up to temperature. Immediately reduce the temperature to 375°F once you slide the dough into the center of the oven. Bake for 30-35 minutes, until the top is gently golden all over.

10. COOL on a rack until at room temperature before cutting into generous slices.
 
 
WHAT IS DRAGON FRUIT?

Dragon fruit (also called pitaya and pitahaya) is a the fruit of a climbing cactus, Hylocereus undatus, which is native to Central and South America and requires a warm, humid climate.

The cactus produces large, fragrant flowers that bloom at night and are pollinated by nocturnal creatures like bats and moths.

Cultivated by the Mayas and Aztecs, dragon fruit was later introduced to Southeast Asia, the U.S., and other parts of the world.

Around the 16th century, the fruit was found by European missionaries and explorers traveling in Central America. From there it was transported to all corners of the globe [source].

The French introduced the fruit into Vietnam more than a century ago, and Vietnam is the world’s leading exporter of dragon fruit.

Other countries such as Australia, the Caribbean, China, Israel, Malaysia, the Philippines, Taiwan, Thailand, and the U.S. (Florida and Hawaii) are some other countries that grow the fruit [source].

Its taste is often described as a blend of kiwi, pear, and watermelon, with a mildly sweet and refreshing flavor (personally, we find it bland).

The fruit is packed with essential nutrients, including vitamins C and E, antioxidants, and dietary fiber. It’s low in calories and high in water content.

The fruit is commonly used in fruit salads and smoothies, but it can also be eaten raw or grilled. It became is a popular ingredient in many Asian and Latin American cuisines, both savory and sweet.

It is also served as a juice and made into sorbet and syrup. The unopened flower buds can be cooked like vegetables.

Its high price is due to its labor-intensive cultivation and harvesting and its delicate skin and perishable nature.
 
 
________________

*The dates change every year according to the Jewish calendar. It’s the first of the Jewish High Holy Days, as specified by Leviticus 23:23–25. Here’s more about it.

†Traditional Rosh Hashanah foods include, among others, apple cake, apples and honey, brisket, challah, gefilte fish, honey cake, kasha varnishkes, kugel, matzoh ball soup, and tzimmes.