Spices Online

Description

From Mom with Love . . . is perhaps the only cookbook that contains: Recipes for everyday cooking such as dal, roti and chawal, in addition to fancy food such as Goan Shrimp Curry and Rajasthani Chicken A complete list of spices, legumes, beans, and pots and pans you need to start cooking A pantry list for beginners and another one for more committed and experienced cooks in a format that you can take right to the store with you Ideas about foods you can cook and freeze ahead of time for when you need to produce a meal in a hurry or are too tired to cook A complete list of menu combinations for different occasions, both special and everyday Suggestions on how to deal with cooking crises such as a sauce that has become too watery Tips for storing and preparing precooked masalas and efficient ways to freeze chutneys Details on the pots and pans you need and serving suggestions including what the recipe goes best with Safety tips such as how to quickly put out a minor fire on your stove Guidelines for cleaning and odor removal Home remedies for minor ailments such as cough and colds, upset stomachs The most special and unique feature of this book is the TLC tips. These are little shortcuts and little secrets that will make your cooking easier, yet delicious. It is an invaluable gift to give to anyone who loves to cook or would like to try. Find more information at momsindiancooking.com. Containing 134 recipes, From Mom with Love . . . is designed with full-color mouthwatering pictures on almost every page. Ergonomically designed to open flat when lying on counter.

Description

The traditional spice box (masala dabba as it is known in India) is a must have in every Indian kitchen. It is to an Indian cook what a color palette is to an artist. The large, round stainless steel box contains one spoon to use with the spices and seven stainless steel spice cups. The box has two lids - an inner plastic lid to keep spices fresh and an outer lid that serves as the cover.The box comes with the following spices: Cumin seeds, Turmeric, Mustard seeds, Whole garam masala, Red chile powder, Fennel seeds, Coriander powder.

Features

• Easy to reach Thai spices. Ideal for keeping spices fresh and close at hand for cooking.
• Perfect, unique and fun gift for the cook in your life.
• All Natural. No additives, salt, fillers or MSG. Also gluten free

Description

Fusion Cooking is taking the locally available ingredients & adjust it to their ethnic taste, it's a culinary method that integrates various regional cooking styles in order to create innovative new tastes, it's the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish of flavour, and it's when you combine particular ethnic cuisines and fuse them into one. Fusion Cooking is about experimentation. Pushing the boundaries of cooking styles by combining ethnic ingredients and techniques. It’s about having fun with your food and the enjoyment you get from the taste of your food. Fusion Cooking is awonderful way to express yourself and enjoy delicious healthy meals! Some recipes included in this book include: Baby Corn and Kale Angoor, Wilted Beet Greens Bruschetta, Pear & Jalapeno Turkey Burgers, Thai Burritos, Marinated Tenderloin of Beef with Water Chestnut and Sesame Seed in GingerMirin Sauce, Hummus Guacamole, Three-Nut Crusted Pork Tenderloin, Steamed Sea bass, Chai Tea Tiramisu, and many more! Even though the names sound exotic, the dishes are easy to prepare and the recipes are very coherently and thoroughly written. This is a great book for anyone looking for new and easy to prepare dishes!

Description

A food lover's guide to all the best ingredients in the traditional foods of India, Pakistan, and Bangladesh.Once upon a time we only had a few choices when it came to fine dining. There was American home-cooked, pretentious French cuisine, practical Italian, and Chinese takeout. These days, Indian restaurants are popping up everywhere, and for good reason. The food is amazing!But how can you replicate the Indian dining experience at home? There are thousands of Indian grocery stores to shop in, but what should you buy? How do you prepare it? That's where this Take It With You guide comes in.With 700 entries and over 200 illustrations, plus traditional stories and personal anecdotes about many of the ingredients unique to Indian cuisine, this guidebook identifies and tells you how to use the vast array of spices, rice, legumes, fruits, vegetables, and prepared foods at over 9,000 Indian grocery stores in America. A bonus section of the author's favorite recipes will help you create delicious, authentic dishes that will satisfy anyone's hunger and sense of adventure.

So you want to make a curry. There's a small Indian grocery store on the way home from work, so you figure you'll pop in and grab a few items--but when you get there you're overwhelmed by the pouches of aromatic spices and the jars of pickles and chutneys. Where to begin? With The Indian Grocery Store Demystified, of course. Author Linda Bladholm walks you through a typical Indian grocery store, aisle by aisle, shelf by shelf. Start with the rice aisle and learn the differences between basmati, gobindavog, red patni, and several others. Learn which rice goes best with what type of recipe, how to prepare it, and what it should taste like. Then head down the flour aisle (here's where you learn how to bake several variations of naan and the popular pappadum), to the spices and seasonings. "Without spices," says Bladholm, "one cannot even imagine Indian food." Be sure to stock up on the cardamom, cumin, coriander, black pepper, tamarind, and turmeric. Mosey down to the herbs, then on to fruits and vegetables where you'll be introduced to the sakriya, a small vine-grown yam, and the sweet-and-sour woodapple, indigenous to the Indian jungle. There's also a chapter on ayurveda, the balancing of mind, body, spirit, and environment, and which foods can help you achieve this balance. Though a few recipes are included in the back, this is not a cookbook, but rather a preparing-to-cook book. Bladholm thoroughly covers a vast amount of information and makes you feel like you could stroll into your local Indian grocery and make smart, informed purchases. And if you're still a little timid, The Indian Grocery Store Demystified is small enough to stick in your bag to reference while you're there. --Dana Van Nest

Features

• ISBN13: 9781580631433
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

GlucoCare (Glucosim) is proprietary herbal formula comprised of well-known and researched Ayurvedic herbs. This formula as a dietary supplement maintains blood sugar levels that are already in the normal range. GlucoCare acts as an aid for healthy functioning pancreatic cells. GlucoCare helps maintain triglycerides and cholesterol levels that are already within normal range.

Features

• Serving Size - 2 tablets

Description

The Turban Brand art of making curry was learned by Hardit Singh of India. Long hours of grinding many fragrant herbs and spices brought delicious results. But, as a new generation Trinidadian, young Hardit Singh felt the nuance of West Indian flavour would perfect the recipe. He experimented, and developed a curry of unique and surprising excellence. Such was the demand that in 1929, he began commercial production. Today, this fine traditional recipe is pre-blended for use from the pack by the Hardit-Singh family under the Turban brand.

Description

In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today’s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you’ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

Description

Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers--ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans--have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.

Description

Mixture of spicy east Indian snack. Great with tea, beer.

Features

• Grandmaa Style Home made Snack
• No artificial preservatives added
• Suitable for vegetarians

Description

From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.