Monday, February 8th, 2010
The only curry Americans know is “curry” not “kadhi.” Both curry and curry “powder” have become synonymous with Indian cooking. It is a HUGE misconception that curry powder is a key ingredient in curry (more…)
Tags: adrak, bengali, bharat, black pepper, boti tikka, britain, british, british curry, british curry powder, british in india, british raj, butter chicken, cardamon, cayenne, chicken, chicken curry, chicken curry recipe, chicken tikka, chicken tikka masala, cilantro, cinnamon, cloves, coriander, corn oil, cumin, curry, curry paste, curry powder, dahi, dal chini, desi, desi food, dhania, elaichi, english, fish curry, fresh coriander, garlic, ginger, glasgow, goat curry, haldi, india, indian bread, indian chicken, indian cooking, indian cuisine, indian curry, indian dishes, indian fish, Indian Food, indian grocery, indian recipes, indian spices, indian store, indian vegetable, jeera, jeero, kaali mirch, kadhi, kari, laung, laving, lussan, mirch, mirchi, national, north india, northern india, olive oil, paprika, salt, shan, spice, spices, tandoori chicken, tikka, tuj, turmeric, vegetable oil, western inventions, westerners
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Wednesday, September 3rd, 2008
Leftover rice is one thing but leftover plain, white rice is quite another issue! Biryanis and pulaos can easily be consumed by themselves the next day but what about plain rice. You could eat it the next day but it’s (more…)
Tags: basmati, biryani, cayenne, cilantro, coriander, dhania, haider, haldi, khichri, kothmeri, leftover rice, mirchi, mustard, mustard seeds, oil, pulao, rice, rye, turmeric, yellow rice
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