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.

Reviews

Amazing

by famousCook from on 2010-08-30
Wow! The recipies I've tried are amazing! The spices are the right blend of taste. The only frustrating part is that the ingredients are out of order and you really have to look at everything and follow each step of cooking to not miss anything. Otherwise I do not regret purchasing this book. Ha ha, I'll become famous for my cooking! Get it and enjoy!

Thanks, "Mom," for this wonderful book. Your "love" certainly comes through!

by Amanda Jones from on 2010-07-18
I am one of those procrastinators who keep putting things off. Writing this review was one of them. Thanks to a couple of amusing reviews in the last few weeks and some a few months ago, I have gotten over my procrastination and here is mine.First, my credentials:I own both editions of Mrs. Bhargava's books. I have been interested in Indian food for a long time but have been occasionally turned off by the inconsistency and sometimes overly rich and spicy Indian food available in restaurants. I have cooked almost every recipe from Mrs. Bhargava's book (some of them many times) and am now confident enough to serve the dishes at some of my most important gatherings.A lot of wonderful things have already been written by many people about the book. I agree with them and will not repeat them.Here is why the book appeals to me:- The warmth with which it is written really comes through - The methods are simple and following them accurately will almost always lead to very tasty, wholesome and good looking dishes - I can eat the food every day and feel good about itNow my other purpose for writing the review:One or two reviewers write that that the food is "too watery", some of the dishes are "dull" or the yogurt did not turn out as they had expected. One person has complained about the Hindi glossary in the front.All I can suggest to these people is to follow the instructions to the tee - and based on my extensive personal experience, they will never have to worry about how the dishes turn out.To the person who complained that the recipes are dull - well may be she/he should keep on going to the Indian restaurants.And as for the Hindi glossary, honestly, I find it to be a big help when I am "showing off" my newly acquired expertise on Indian food to my friends.There was one constructive suggestion - listing the ingredients in the order of use. Although, it has not been an issue for me since I measure and arrange the ingredients before I start cooking, I can see that a casual cook may find it slightly inconvenient. I hope Mrs. Bhargava will make this improvement in the next edition.In the mean time, thanks, "Mom," for this wonderful book. Your "love" certainly comes through!

just ok

by Karim Biri from usa on 2010-07-12
I was very much looking forward to this book, but in the end I wasn`t impress the recipe are not really inspiring maybe even dull

Disappointing

by Mel W from New York, NY on 2010-07-02
I bought this cookbook after seeing all the rave reviews here. I wanted another Indian cookbook to complement the one I have owned and loved for years (Curried Favors: Family Recipes from South India, by Maya Kaimal Macmillan). I have to say, I have been disappointed by every recipe I have made in this book so far. The recipes are far more complicated than the ones in Curried Favors and require hard-to-find ingredients; the instructions are vague; and the finished products are not nearly as delicious.Here's an example: last night I made the Chicken Biryani, and two of the listed ingredients (red chili powder and salt) are never mentioned in the recipe itself, so you have no idea when to add them in. In addition, there is a step in which you are told to sauté the chicken "until it is soft" before baking it for 30 minutes. What does that even mean? Chicken becomes less soft as you cook it, not more so. I took a wild guess and sautéed it for 10 minutes, which clearly wasn't what I was supposed to do, because I had to bake it for a full hour before it was cooked through. And then it was just OK; my husband and I found it a little bland. The other recipes I have made have also been a disappointment. The chicken curry, for one, is incredibly watery -- the sauce was the consistency of chicken broth. Yuck.I'm going to stick with Curried Favors, and recommend that others do the same. It's an amazing book.

Lovely

by mona from usa on 2010-06-30
This book is full of homestyle recipes with relatively simple (for Indian cuisine) techniques and ingredient lists, which makes it a great resource for those who cook at least 2-3 dishes per day. It is also well adapted to the American kitchen and the ingredients available to American cooks.According to my husband (who is Indian- I am American), the dishes are exactly like what his mother would serve. My in-laws were also very impressed with many of them; my FIL made sure my MIL had picked up his favorites before they went back to India.I appreciate some of the small tips Ms. Barghava has provided, like the ones about deep-frying, and her suggestions about what to serve with what are also nice. The pictures of the food are very realistic, which is refreshing.On the minus side, the out-of-order ingredient lists can be annoying, ESPECIALLY for beginners to Indian cooking, and especially when the ingredient list starts getting longer (like with matar keema). Also, the lack of an index is annoying, and is fact that the recipes in the TOC are not listed in English.Full disclosure: I have not made the pre-made masala because I have my own recipes for the things she makes with it.This is my go-to book for everyday simple yet tasty-tasty recipes. Love it!

Description

MTR Palak Paneer, 10.56-Ounce Boxes (Pack of 5)

Features

• Ready in minutes
• Suitable for vegetarians
• No refrigeration necessary
• All-natural and vegetarian
• Product of India

Reviews

The Best Ready to Eat Palak Paneer I've tried

by K. Senh from USA on 2010-06-03
Between MTR, TastyBite, Kitchen of India, and Tandoor Chef, MTR's Palak Paneer was the best of the bunch. The spinach and sauce was beautifully blended and thick and creamy/saucy. The flavor was mild enough for my spice-adverse siblings, but had enough kick to please us who enough that lovely heat. The sauce was neither watery or did it separate over time. There was no visible layer of butter/grease in the palak paneer. The paneer (cheese) was chunky and visible and firm. All in all, it was the closest I could find to the delicious palak paneer.

Delicious!

by AutumnFalls from Massachusetts, USA on 2009-09-09
This is one of the best MTR's Ready-to-Eat Indian dishes, and I pretty much tried them all. It's very rich, flavorful, spicy, and great over rice. I toss it in a pan with sliced mushrooms and super-firm tofu cubes. Delicious!

Description

Along with recipes for beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal (lentils, peas, and other legumes), breads, and sweets, you will find helpful information on the spices and other ingredients that are essential to authentic Indian cooking. Includes nutritional information on the healthful benefits of Indian vegetarian cuisine.

Reviews

One man's opinion. I am glad I purchased the book but....

by Ernest Bart from Michigan on 2010-02-03
The book gave quite a bit of very useful background information about; indian food, the dishes in the book ,ingredients and other. I cant say much about the info because I did not read much and I dont remember a lot about what I did read. It was good information, but I wanted and was expecting many more recipes. If you add about 100 more recipes it would be an excellent book. There is about one recipe every two or three pages and there are about 175 pages but the first 35 pages have no recipes. Many of the recipes are similar. I know that there are many more indian dishes. peace out

highly recommended

by Su from PA, USA on 2009-07-23
I could wish there were more illustrations, but overall, I have already recommended this book to others over other books with pretty pictures in them. This book gives explanations lacking in other books. The history behind the food speaks more than just a collection of recipes. I have already made two dishes from this book, and they have turned out well.

Wonderful

by Carms from Australia on 2008-08-05
Every recipe I've made from this book has turned out beautifully. The flavours are complex and the ingredients are easily sourced from Asian grocery stores.This is one of the few Indian cookbooks that instructs you on making dosa and for this alone it is worth having.If you love Indian food I would highly recommend this book, even if you are not a vegetarian.

You will never be disappointed...

by loves2read from California on 2008-07-05
I have just purchased my second and much newer copy of this extraordinary book. My first copy fell apart from use and age. Thirty years ago, when I bought the first edition, I was a neophyte in Indian cookery, vegetarian or otherwise. Thanks to Shanta Sacharoff, I have actually presented dinners to sophisticated Indian guests who literally raved about an American woman creating a 6-course mini-feast that reminded them of home (my greatest compliment). The book is comprehensive, richly but clearly written, bursting with beautiful and attainable recipes, history, lore, encouragement, and wise counsel. (Occasionally I would even take it to bed at night and read it like a novel). I have NEVER even come close to a disappointing result. Vegetarian or not, this is the one Indian cookbook that should be on everyone's shelf and used until it has worn itself out...then go buy another.

Easy and Tasty Recipes, very Comprehensive

by C. Chu from on 2008-01-17
This cookbook is very easy to follow. After a chapter on vegetarian nutrition, we take a tour of the Indian pantry. The chief ingredients, spices, and cooking tools are described, with their background, history, description and uses. By reading up on spices and ingredients, along with their Indian names, one is able to go to an Indian grocery store and make the right choices. In addition, the author shows you how to roast and grind spices, and includes recipes for garam masala, chai masala, tamarind pastes, sauces, how to make your own ghee, paneer, yogurt.She then covers a variety of chutneys, pickles, snacks and appetizers. There is so much variety in this book, covering salads, vegetable dishes, beans, dals, rice, breads, sweets and even beverages. And it's not just how to cook them, but also she gives you cultural background, traditions, and how and where the item is served, and what significance it has in reference to the holidays. Even if you never cooked a single dish, you can learn a lot about Indian cuisine, culture, holidays and festivals from reading this book.The chapter on dals has more than enough variety for you to experiment, as it covers all sorts, chana, mung, urad, toor, masoor, and even pancha dal (combining all 5 dals). I have enjoyed several of these, and the only comment I have is that she does not tell you how much cayenne pepper to put in, so you can suit your tastes. The other thing I noticed is that if you use all of the water the recipe specifies, your dal will be too watery. For example, 5 cups of water for 1 cup of masoor dal is too much, turning it into a soup. She does a great job explaning the vaghar, which is a hot oil mixture that is added to the dal in the last minute to flavor it with spices.

Description

Indian Ornamental corn is the classic decorative corn with multi-colored kernels on large ears. It is a great corn for fall decorating. Indian corn is also open pollinated and should reproduce true to parent if isolated.

Features

• Zea mays
• 30 Grams: Approx 90 Seeds
• Germination Rate: 90% - Purity: 99% - Country of Origin: USA
• Days Until Harvest: 110
• Generic Seeds: The Same High Quality Seeds Made By Mother Nature Just in Cheaper Packaging

Description

This is Perfect for snacking

Features

• Keral is best quality practices, using purest and finest of ingedients
• Perfect for Snacking
• Good Quality
• Product of India

Description

Khaman Dhokla is a steamed savoury cake made from gram flour.

Features

• Easy to make
• Serve with green chutney or Coconut chutney
• Suitable for vegetarians

Description

Adjudged as BEST VEGETARIAN COOKBOOK IN THE WORLD 2006 by the Gourmand World Cookbook Awards, this book features traditional Andhra recipes as taught by an illustrious Indian Grandmother. She is Mrs. Subhadra Rau Parigi, fondly known as Pedatha, the eldest offspring of India's former President Bharat Ratna Dr. V.V.Giri. A passionate cook, Pedatha s recipes are much sought after by friends and relatives. Her cooking has remained unchanged in the face of changing times, still retaining the traditional flavours and an old world charm. Intrigued by her passion which has not diminished with age, the authors Jigyasa Giri and Pratibha Jain take the initiative to record this culinary legacy for posterity. They say that after indulging in another soul-satisfying meal at Pedatha s home, we re-crowned her the world s best cook. She smiled indulgently and simply said that anyone can cook these dishes, they are so easy to make. On an impulse, the authors switched on their laptop, and keyed in the recipes. This book is more than a record of some of these traditional, time-tested recipes. Rendered in stunning aesthetics, the book also gives a peek into the simple presentation of traditional Andhra vegetarian food, as well as the affection and joy which was shared in bridging the gap between the spoken and the written word. The authors conclude that their heartfelt desire was to show Pedatha how a seemingly ordinary skill of hers is in truth a rare genius...and thus came about this book at the greatest speed possible. SALIENT FEATURES OF THIS BOOK: 1) 96 pages, hardbound with dust jacket, 170 GSM premium art paper, four-colour 2) A picture with every recipe 3) A photo glossary 4) Section pages designed with photographs of Pedatha and a write-up 5) A simple transliteration scheme for pronunciation of Telugu terms 6) Interesting variations in many recipes 7)Special tips by Pedatha throughout the book

Reviews

Awesome book

by New Mom from MO,USA on 2010-07-30
This book has very very good authentic recipes. The spices maybe hard to find, but if you visit any ethnic Indian shop and show the ingredients, the shop keeper can help you.

wooooonderful

by Mark Burgett from Minneapolis MN on 2010-04-09
The recipes I've made from this book have turned out wonderfully, and the homemade spice powders (podi) really bring life to any dish I make outside of this book. The one difficulty I've had with this is finding some of the ingredients called for in the recipes, such as fresh fenugreek leaves and some of the more exotic spices (certain barks used as spices in India). And I say this living in proximity to about 10 different Indian grocery stores.

Beautiful Book

by Adela Srinivasan from Texas and beyond on 2010-03-26
This book is so beautifully written and the recipes are fairly easy to follow. The photos are amazing-great job. Made a few dishes so far and they turned on delicious.

Great recipes

by S. M. from Chicago, USA on 2010-02-06
I like this book because it uses different spices that I would normally not have used, to create different flavors. There aren't too many great south indian cook books around - so I'd recommend this one.

The Best South Indian Recipes

by Sandeep Chayapathi from Jersey City NJ on 2009-12-13
Really tasty recipes. Easy to follow. I have tried most of the dishes and it came out really well. Highly recommended.

Description

MTR Aloo Muttter, 10.56-Ounce Boxes (Pack of 5)

Features

• Ready in minutes
• Suitable for vegetarians
• No refrigeration necessary
• All-natural and vegetarian
• Product of India

Description

At different times in the world's history the nations foremost in civilization have undertaken the enterprise of founding a great European dominion in Asia, and have accomplished it with signal success. The Macedonian Greeks led the way; they were followed by the Romans; and in both instances their military superiority and organizing genius enabled them to subdue and govern for centuries vast populations in Western Asia. European science and literature flourished in the great cities of the East, where the educated classes willingly accepted and supported foreign rulership as their barrier against a relapse into barbarism; nor have we reason for believing that it excited unusual discontent or disaffection among the Asiatic peoples. But the Greek and Roman Empires in Asia have disappeared long ago, leaving very little beyond scattered ruins; and in modern times it is the British dominion in India that has revived and is pursuing the enterprise of ruling and civilizing a great Asiatic population, of developing the political intelligence and transforming the ideas of an antique and, in some respects, a primitive society.Download Indian Unrest Now!