CHICKEN RECIPE: In a large bowl,
f flour with the sugar, garam masala, baking powder, salt and baking
n four cups of water for about half an hour. Peel
f butter, 4 teaspoons of garam masala, 1 1/2 teaspoons of
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.
cocoa, baking soda, salt and garam masala.
Combine butter, brown sugar
ooking spray. Stir in the garam masala, and then quickly add the
ides of the duck with garam masala, salt and pepper.
Cook
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.
round coriander and cook, stirring for 1 minute. Add 3 tblspns
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
our cream, yogurt, lemon juice, garam masala, tumeric and salt in a
safetida, stir and let sizzle for 30 seconds. Add onion and
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.
b>garam masala and salt.
Sear the salmon in the hot oil for
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