about deep frying: The best oils for deep frying are those with high smoke points and those that do not break down at high temperatures, such as peanut oil, safflower oil, sunflower oil, canola oil, ghee, or clarified butter. Oils not recommended for frying are olive oil and sesame oil. Use a heavy, deep enough […]
Panch Phoran is a traditional blend of five whole spices commonly used in Indian cooking. This spice mix is a convenient and flavorful way to add depth to a variety of dishes, as it allows you to grab all the essential spices in one go without the need to measure each one individually. The five […]
Sonth is the Hindi name for mature, dried ginger. It is available as a powder and is the key ingredient in Tamarind Chutney. Traditionally, Tamarind pods are soaked in water to squeeze out the pulp, you can save time by buying Tamarind concentrate or paste. I prefer concentrate, it tastes more like the actual pulp […]
Garam Masala is a blend of spices fundamental to Indian cuisine. “Garam” translates to “hot,” and “Masala” means “spice mix.” The “heat” here doesn’t refer to spiciness but to the warming effect these spices have on the body. Many commercial Garam Masala blends tend to have an excessive amount of black pepper, forcing you to […]
Cooking is so much fun! It is creative, artistic, gratifying and therapeutic. I love to cook and invite people over to eat my creations. When I was growing up in India, I learned to cook from my mother who was an amazing cook! She was always creating new dishes and engaging us as tasters and […]
For many years, I have served 56 different vegetarian dishes to celebrate Diwali. I hope to bring you all of those recipes!
Local cook curries favor with blog Rashmi Rustagi finds shortcuts to make traditional Indian fare easier for home cooks by Eric Van Susteren Friday, May 25, 2012 Read the original article in the Mountian View Voice. When Rashmi Rustagi cooked for the Diwali, the Indian festival of lights, it took nearly six weeks of full-time […]
