CHICKEN RECIPE: In a large bowl, combine
f flour with the sugar, garam masala, baking powder, salt and baking
Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.
ith 1 1/2 teaspoon garam masala. Bring the mixture to a
f butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of
our cream, yogurt, lemon juice, garam masala, tumeric and salt in a
Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
Set aside to cool.
In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork.
Put in serving bowl and sprinkle with toasted pine nuts.
garlic, oil, lemon juice, cilantro, garam masala and salt, to taste. Pulse
Heat oil in a large pot over medium-high heat.
Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
Add water, lentils, salt, and bay leaves; bring to a boil.
Cover, lower heat, and simmer 15 minutes.
Stir in zucchini; bring to a boil.
Lower heat, and simmer 10 minutes or until zucchini is tender.
Discard bay leaves.
Serve over rice.
1. Preheat oven to 425\u00b0F. Combine RawSpiceBar's Punjabi Garam Masala spices and sea salt.
2. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl.
3. Transfer coated potatoes to roasting pan and roast in middle of oven, about 25 minutes. Turn over wedges and continue roasting until tender and turned slightly golden, about 15 minutes. Serve and enjoy.
add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth
Preheat oven to 350\u00b0.
Rinse and drain the chickpeas. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins.
Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tablespoons oil, 1 teaspoons garam masala, and 1/2 teaspoons salt and mix well to coat. Spread in an even layer.
Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like.
Serve warm or at room temperature.
Combine oil, garlic, garam masala, mustard seeds, green beans, salt and 1/4 cup water in large skillet.
Cover, and simmer over medium-low heat 5 minutes, or until beans are just tender.
Uncover skillet, and increase heat to medium high. Cook 3 minutes or until liquid has evaporated.
Saute 3 minutes more, until beans start to brown.
Remove from heat, stir in lemon juice and serve.
Rub garam masala evenly on both sides of
Preheat oven to 350\u00b0F.
In a medium stove-to-oven pot melt butter over medium heat.
Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
Add rice and stir until well coated.
Add vegetable stock, salt and pepper to taste.
Bring to a boil.
Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
Let stand, covered for 5 minutes before serving.
cocoa, baking soda, salt and garam masala.
Combine butter, brown sugar
minutes.
Mix in garam masala, salt and cilantro.
Serve
ooking spray. Stir in the garam masala, and then quickly add the
ides of the duck with garam masala, salt and pepper.
Cook
Cook carrots until just tender, 10-15 min depending on size of carrots.
Melt butter in pan until browned.
Add garam masala, salt, ginger and red chili powder if using.
Cook 1 minute.
Add carrots and toss to coat.
Serve with cilantro leaves sprinkled on top as garnish.