Refer recipe for details. The garam masala powder contributes to both flavor and aroma. It affects the taste of the curry or any dish if fried in the initial stage of the preparation but contributes to the aroma in a stronger way if sprinkled in powder form towards the end of the cooking process. Garam […]
Peas are available fresh in early summer but frozen and canned peas are available always. Green peas are also called English Peas. Fresh green peas available in their pods are to be shelled before using.
Gram flour (besan) is made by milling split Bengal gram to a fine flour. It is used as a binding agent for frying, for making sweets and in curries.
Ginger is the underground stem (rhizome) of a plant. Has a strong hot flavor and is used in many preparation. This is available as fresh or dried and in powdered form. Select fresh ginger that is firm and not shriveled. Wrap in freezer bag and store in refrigerator for weeks. How to Use :- Peel […]
Green chilies are fresh chilies about 2 to 3 inch long and about 1/2 inch wide. Many varieties are available and some are very hot. Used as spice in most Indian dishes. Cut lengthwise or chop for use. Wash before chopping and slicing.
Garlic has a pungent flavor and is used almost in all dishes as a flowering agent. It consists of a number of pods covered in thin papery outer cover. It is best purchased as a whole and stored in a dry and cool place. Buy only 1 or 2 at a time and remove the […]
George J. French introduced his ‘French’s mustard’ in 1904, the same year that the hot dog was introduced to America at the St. Louis World’s Fair.