Spices Online

Description

Garam Masala is a special spice blend used throughout South Asia. Generally, Garam Masala is added in a small quantity at the end cooking to add a subtle flavor to the dish.Ingredients: Coriander, Green & Black Cardamon, Cinnamon, Cloves, Bay Leaves, Nutmeg, Ginger, Pepper, Cumin

Features

• All Natural
• No Preservatives
• Authentic Indian Gourmet Spice Blend

Description

A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads. Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.

Description

Cuisinart Mini Mate Chopper/Grinder

The Mini-Mate makes quick work of small kitchen prep jobs that might otherwise require difficult and messy chopping, grinding, and grating: nuts, nutmeg, and cinnamon sticks, peppercorns and seeds, garlic and anchovies, even chocolate and citrus peel. With a patented reversible blade for sharp or blunt processing, and two speeds of operation, it is well equipped to handle a variety of jobs. Though it has a high-speed motor and durable stainless-steel motor shaft, keep in mind that the Mini-Mate is designed for small amounts of food: 2 tablespoons is the maximum recommended for one batch, and food pieces should be no larger than 1/2 inch. Purchase it to complement, not replace, a larger, full-function food processor. An instruction book that accompanies the processor details how to process many common foods and troubleshoot problems so you know how to best use and care for your Mini Mate. Cleanup and completion of small jobs is quicker and more efficient because of the small size, though the many parts of the Mini Mate require disassembly, careful cleaning, and reassembly, which does add to total cleaning time. If you don't have the time or the patience for smaller detail-oriented prep jobs, Mini Mate is a great kitchen aid. --Emily Wolf

Features

• Model MM-2M
• Push-button operation
• Two-speed operation
• Transparent bowl
• Dishwasher safe bowl

Description

Tandoori Chicken Masala from Badshah brand of spices

Description

Where in the world have Hindus, Muslims, Christians and Jews lived together in harmony? Try the small Indian state of Kerala, where trade and spices brought them together in tropical lowlands studded with coconut palms and cool mountain ranges where tea, cardamom, ginger, and rubber trees grow. Host Bruce Kraig guides viewers to markets, spice plantations, rice paddies, elephant parades, traditional dances, and spectacular boat races.This product is manufactured on demand using DVD-R recordable media. Amazon.com's standard return policy will apply.

Description

Turmeric, ground is from India and iss all natural and contains no MSG or preservatives. The Spice Hunter offers every spice and seasoning imaginable!

Description

Colorful and whimsical, this delightful cookbook features a bevy of dishes inspired by North and Central Indian cuisine. Recipes such as Spicy Papaya Salad, Scallops in a Creamy Dilly Sauce, and Cashews in Coconut Sauce accompany mouth-watering desserts and additional recipes for soups, snacks, and breads. Introductory sections also address the most common ingredients, utensils, and cooking methods needed for Indian cooking. With meals suitable for vegetarians and meat-eaters alike, this is an all-in-one resource for authentic Indian cooking. Beautiful photographs redolent of the mystery and romance of the East are interspersed throughout and complement the mouthwatering images of Reza’s food.

Description

Curry leaves originate from the Curry tree of Southwest Asia. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp.Buy your fresh curry leaves here for seasoning in Indian and Asian Cooking and add a fresh citrus fragrance to food that is simply irresistable. Excellent in stirfry. Most South Indian recipes call for an initial spicing method which includes ghee (clarified butter, coconut oil, peanut oil), made hot and then adding whole spices such as cumin seed and mustard seed, turmeric powder, coriander powder, curry leaves, asafetida, fresh ginger and fresh green chilies. The hot ghee draws out their aroma and medicinal properties. The main ingredients- veggies, fish, dal or rice- are added once the aromatics release their fragrance. The dish is then steamed in the spices. For other dishes like lentils, chutney and yogurt or buttermilk the fried curry leaves and popped spices are used as a spice garnish. Curry leaves are not the same as curry powder which is a blend of dry spices.For extended use, air dry them completely, and store in an airtight container.

Features

• Has a citrus aroma
• Curry leaves may be blended to compliment chutneys
• Curry leaves are truly fresh and are refrigerated until they shipped
• Beneficial to digestion, and especially good for preventing diarrhea.
• Curry leaves are supposed to promote clear, healthy skin and hair

Description

A feast for the eyes as well as the mind, this is a comprehensive encyclopedia of the mouth-watering ingredients used in Indian cooking. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates its variety and ingenuity. From asafoetida to walnuts, each of 100 ingredients is explored, giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes.