align="justify"font face = "arial ,helvetica ,sans -serif " size="2"This spice blend adds a tremendous amount of flavor to meals. This spice blend is for dry curries and as stated in the title, stir-frys. The spice blend is aromatic and the paprika gives it a subtle zing. Meats may be marinated in this spice and then stir fried with onions and then steamed with yogurt. In India, many vegetables are stir-fried with spices and ginger garlic paste, and then steamed with a dollop of yogurt.
Masaman Curry Paste from Mae Ploy is a strong flavor curry with a lot of ingredients and spices. Massaman curry is a Thai dish that is Muslim in origin made with duck, beef and chicken. It is an aromatic yellow curry that is flavored with thai ingredients like coconut milk, roasted peanuts, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce and tamarind sauce. It is a marriage between Thai and Indian flavors. Seasoned with Indian spices such as turmeric, cinnamon, cumin, cloves and
Ajika Raita Mix is a seasoning blend for yoghurt salad or raita. Raita is an accompaniment to Indian meals. Raita consists of various vegetables and fruits such as shredded cucumber and carrots, diced tomato or onions, boiled and diced potato, spinach and beets, diced fruits such as banana, grapes mixed into plain yogurt. This mix contains cooling mint, warming black pepper, digestive spices, cumin and black salt.
This very aromatic curry blend is based on the rich Maharajah style of cooking. After great hunts, the meats would be simmered in onion and garlic juices and special spices. This spice blend is perfect for adding a bit of both spice and flavor to your meat dishes. Whether it's prime rib, chicken or lamb this spice blend is great for any hearty meat.
Packet-Mix Sachet of Chicken Curry. Add chicken and the contents of this package and some water. Do not add anything else. This mix contains oil and salt too. This is a classical chicken recipe from North India.� The curry is rich in taste and is accentuated with herbs of mint and coriander.
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It is the spherical dried seed of the corriander plant better known in America as cilantro. Coriander powder adds freshness to the many spicy dished used in India. The flavor complements many foods and never masks the presence of other ingredients. In ancient Indian texts coriander is supposed to have diuretic properties. Coriander is an annual herb native to Mediterranean Europe and western Asia. Here are a few suggestions how to use coriander spice in cooking: � Coriander imparts a very pleasing fresh
Shrimp Paste is also known as terasi, trasi and trassi. It comes in cakes that can range from soft and grayish-pink to firm and brownish in color. Shrimp paste is made by grinding up salted, fermented shrimp and has a strong, salty, fishy flavor. It's used sparingly in myriad Asian preparations, particularly soups, sauces and rice dishes. The pungent odor dissipates somewhat during cooking.
align="justify"font face = "arial ,helvetica ,sans -serif "This onion-based curry is sweet to medium hot. Great with meat, fish or vegetables, but try it with pulses as well, or add to a stir-fry. font size="2"The Roganjosh spice blendis a recipe from Kashmir with origins in Persia. Roghan means ghee in Farsi andjosh is heat in Hindi. It refers to the succulent meatsstirfried in ghee withwith vibrantly warm spices. It has become one of the most popular dishes of India due to its excellent combination of