Hottest Fares From India

Posted on: 25 March 2008 by Gareth Hargreaves

For cooks who are heavy-handed with their spices, the bottles you buy in the supermarket might last a week, if you’re lucky, and cost as much as a pair of leather boots.

For cooks who are heavy-handed with their spices, the bottles

you buy in the supermarket might last a week, if you’re lucky,

and cost as much as a pair of leather boots.  A cheap

alternative is to buy in bulk at an Indian grocery store.  For

about as much as you’d pay for a one ounce bottle of spice at

the supermarket, you can buy enough to fill an 8-10 ounce coffee

jar at the Indian store.

  

Cooks from India have sharpened the art of spicy cooking to a

tongue-burning edge.  Their culinary masterpieces are not for

the faint of heart.  For those with a flare for the daring,

whose adventurous palates long to romp through sweltering

jungles of chilies, I submit the following authentic Indian

recipes.  These are generally one pot meals.  For best results,

all Indian dishes should be served with rice and pita bread (two

entities that help soften the mighty blow of the chili pepper),

also available in bulk at the Indian grocery.  All recipes are

guaranteed to clear your sinuses.

  

Dhana jeero and garam masala are powdered spices available at

the Indian grocery.  The chili powder used was also from the

Indian grocery, and is much hotter than that available in grocery stores.  

Pepper pods are dried, red chili peppers.  

In all recipes, this cook used about 1/8 cup of salt,



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