Hottest Fares From IndiaPosted 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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