Spices Online

Description

The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices coriander, cumin, mustard, cayenne pepper, and turmeric to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

Features

• ISBN13: 9780811853422
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

A beautiful stainless steel Indian spice box with seven stainless steel containers with 1 spoon. Comes with a clear outer lid. Note: Does not include spices

Features

• A Beautiful Stainless Steel spice box with a clear outer lid.
• Seven individual spice containers with a single spoon
• Please note that this does not include spices
• Wholesale, direct price! Exclusively from SimplyBeautiful
• Extremely well crafted and heavy piece. You will love this!

Description

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

Features

• ISBN13: 9780688037215
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

There's nothing quite like the smell and taste of freshly ground spices. And with the Cuisinart Spice and Nut Grinder it's easier than ever to efficiently rind any spice or create original, tantalizing spice blends. The blade is exclusively designed to grid spices and nuts and the simple press-down lid starts the grinding process with one touch, sealing in all the finely ground spices.

Features

• Electric spice-and-nut grinder with durable stainless-steel blades
• Heavy-duty motor; push-top lid for simple on/off control
• Bowl holds 90 grams; extra storage space in lid; nonslip rubber feet
• Dishwasher-safe lid and bowl; instruction manual with recipes included
• Measures 5 by 6 by 9 inches; 18-month limited warranty

Description

Ajika creates foods that are good for you. Ajika strongly believes in natural foods, seasonal cooking, organic, pesticide- and hormone-free foods. Ajika is influenced by the east Indian system of Ayurveda that combines mindful eating with joy and using the gifts of the earth to create Nirvana (bliss) in life. Ajika is mainly a pantry product line. Our products are to be combined with fresh fruits and vegetables in season, fresh fish, soy milk, wild game and free range eggs without added hormones. Ajika is based on common sense nutrition and is for people who persue a vital lifestyle.

Features

• Quality and Freshness is a natural with the Ajika brand - A specialty Ajika Fine Food spice
• 100% Natural, no msg, no salt, no sugar, no preservatives, artificial colors or flavors
• fresh spices, quality spices
• Add veggies, tomatoes and Ajika Dal Spices to create a tasty dish
• Call 1-866-416-4165 for customer service on this product

Description

Presenting more than two hundred authentic Indian recipes, an illustrated cookbook explains how to use a wide range of herbs, nuts, spices, vinegars, and other special ingredients to create distinctive Indian dishes, including soups, breads, vegetable and meat dishes, desserts, and beverages. 25,000 first printing."

Description

Krups GX4100 Coffee, herb and spice mill has a 3 ounce capacuty, stainless steel grindin chamber, sharp stainless steel blades for quick chopping. The pulse action control and safety locking ensures complete cotrol while grinding.

Features

• 140-watt coffee, herb, and spice mill housed in brushed stainless steel with black accents
• 3-ounce bean capacity; grinds coffee beans from course to fine in seconds
• Pulse action button determines degree of fineness; stainless-steel grinding chamber
• Minces fresh herbs and dried spices; stainless-steel blades for quick chopping; safety-lock lid
• Measures 4-1/4 by 3-1/2 by 7-1/4 inches

Description

A classic blend or masala from Northern India. Variations abound in family kitchens all across the country.

Features

• A classic blend or masala from Northern India. Variations abound in family kitchens all across the country.
• An aromatic seasoning for use in onion based sauces for meat and poultry.
• Use as an integral flavor for Indian pilafs and biryanis.
• A pinch on any sauteed vegetable will bring them alive.
• Try sauteed potatoes and onions seasoned with this masala with your breakfast eggs.

Description

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each. This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing. Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home. One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.

Description

Do you grind your coffee beans or baby food in your blender, but hate to because you don't want to clean up the whole jar just for a little amount? Oster has the accessory for you. Just put your ingredients in the 8 oz mini jar, place the blade assembly and blend your ingredients right top of the blender. If you still have an excess amount in the jar, a lid is included for storing.

Features

• Oster 4937 Mini Jar Accessory
• OSTER