The Dry Spices No Curry Chef Should Be Without

I love Indian food. I particularly love traditional Indian curries - the likes of which you rarely find in Indian restaurants. Restaurant curries, however are what most people think of when they think of Indian food.

As it is primarily a South Indian place, varieties of dosas and idlis decorate a major part of their menu. The crispy Rava dosa is priced at Rs 62. Apart from the regular Masala dosa (Rs. 58), Idli, Vada, they have a Steamed dosa for Rs. 58 and their menu states it was perfected especially for actor Chiranjeevi. They have Babai Hotel Idli (Idli soaked in butter and ghee). One of the items, which will immediately capture your attention is the Four Utthapam fare (Mango Utappam, Onion Utappam, Pudina Utappam and Karam Utappam).



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Add ginger paste, garlic paste, salt, turmeric powder and coriander powder and stir. Heat the oil in another bowl. Add the remaining cumin seeds. Make a slit on one side, long fingers a2 desi cow ghee price and added to the pan and cook until lightly browned. Add two cups water and stir in sheep.

Now, in the frying pan, melt the ghee and then pour in the spice powder mixture. Pour in enough water to made a thick gravy. Continue stirring over medium heat for a few minutes. As the gravy sizzles away, the ghee will begin to rise to the top.



A Lachha Paratha is composed of many layers - many more than a normal paratha. Also, the layers here are horizontal as well as vertical, as opposed to only vertical in a normal Paratha. This is made by rolling out a Roti, spreading oil or ghee on the surface and then cutting it into strips. These strips are place one on top of the other and holding the pile by both ends, twisted into a roundish shape. This is then rolled flat and cooked on a griddle. Another way of making this is to make a long cylindrical shape with the dough, coating it with oil and starting from one end, making it into a wheel shape with concentric circles. As with technique #1, this is then rolled flat and cooked on a hot griddle, or in a Tandoor.

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Tibetan people seldom eat fish due to their religion and custom. Restaurants in Tibet at present serve Tibetan, Chinese, and even Western food. The choice for vegetables will be limited due to the short agricultural season.

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