Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Coo... [Read More]
Authentic Indian cuisine served up with minimum effort and maximum flavor.The Easy Indian Slow Cooker Cookbook introduces you to the history, culture, and flavors of Indian dishes and combines them with the modern magic of the slow cooker. It’s an Indian cookbook that lets you get recipes started fast, with minimal prep, and then leave them to cook in a single pot. Easy.Author, blogger, and popular cooking instructor Hari Ghotra puts a simple, slow cooker spin on over 60 classic favorites―no need to reach for the takeout menu. From Butter Chicken to Chickpea Curry and Red Lentil Dhal, you ... [Read More]
The cuisine of Gujarat, a state in western India, is famed for its delicately flavored vegetarian dishes. Hot, fluffy puri breads are used to scoop up fragrant vegetable curries and dals, seasoned with cumin, coriander and freshly ground garlic and ginger. Kitchdi, the dinnertime staple of rice and lentils, is often topped with kadhi, a creamy yogurt curry. These dishes are traditionally served on a thaali, a large stainless steel plate containing four to six small bowls, each filled with a different delicacy. On the side, hot, fresh chapatis (flatbreads), pickles, and chutneys complete the me... [Read More]
Gujaratis have perhaps truly perfected the art of vegetarian cooking! Using a little intergrity, they have succeeded in transforming the simplest ingredients into mouth watering delicacies. Gujarati cuisine is a subtle blend of flavours and textures. All the three main regions of Gujarat have their own unique culinary styles. A Guajarati meal served in a thali is an experience by itself. Beginning with cumin spiked buttermilk, followed by fluffy rotis, accompanied by a variety of lentils (kathols), vegetables, curds, pickles, mithais and farsans finished with rice or khichdi. Apart from pamper... [Read More]
Samosas, Rotis, Tandoori Chicken, and Biryani are just a sampling of the vast cuisine that India has developed. And although many Indian dishes have unique and complex flavoring, they need not be complicated to create in your own kitchen. This new book, written by two experienced teachers of Indian cooking, simplifies ingredients and traditional techniques. Try some chai for an elegant afternoon tea or make some Masala Chicken served with a Biryani, Raita, and Naan Bread for a royal feast. Simply Indian also features a wide variety of meatless dishes for a complete vegetarian meal.
This Funny Coffee Mug ,If you can't stand the heat, get out of the kitchen. , White Ceramic, 11 oz 11 ounce white ceramic coffee mug is perfect for any beverage. Wide mouth and large C-handle allow for easy, every day use. Each design is printed on both sides. Microwave and dishwasher safe for your convenience. All designs are lead free. Treat yourself or give as a gift to someone special.
How to Make Red Lentil Masala INGREDIENTS 1 cup red lentils 2 teaspoons garam masala 2 tablespoons ghee ½ cup leafy greens (chopped) ½ teaspoon mineral salt 2 ½ cups water DIRECTIONS Soak lentils for 1-4 hours (optional), rinse thoroughly, and set aside. Warm the ghee in a pot over medium heat. Add the garam masala and sauté for 1 minute, or until the aromas release. Add the rinsed red lentils and stir to coat. Cooked uncovered for 1-2 minutes. Add the water, salt, and chopped leafy greens. Bring to a boil, reduce the heat, and simmer for 20 minutes or until lentils are soft. Makes 2 Servi... [Read More]
Tadka or tempering in south east asian cooking is the technique in which a ghee is heated and whole or powdered spices are added often in quick succession until they change color, pop or crackle. Gujarati Cuisine is a combination of sweet and spicy flavors hence the tadka also contains a variety of unique ingredients that makes the food truly exotic Ingredients: Ghee, mustard seeds, cumin seeds, fenugreek seeds, clove, bay leaf, cinnamon stick, dried whole chilli, asafoetida, turmeric powder, kokum and jaggery.
Khatti Keri is a classic Gujarati sour and spicy pickle. Khatti Keri is made from choicest Raw Mango using a traditional recipe. Made at home and aged in traditional porcelain pots, our Khatti Keri is the real "dadima ma achaar" free from colour and preservatives. Enjoy this pickle with any meal or snack but for us Dal, rice and Khatti Keri is a heavenly combination.
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