Master Indian Cuisine
This dish teaches a specific spice skill, and, even better, a knowledge of Maharashtrian spice mixes that combine aromatic spices with nuttier seeds such as sesame, coconut and poppyseeds, which lend not only nutty richness, but also act as a thickening agent for a hearty, satisfying sauce.
Amchoor is a bigtime flavour enhancer in Indian cuisine. It is essentially unripe green mango that has been dried and powdered. Typically Amchoor is used as a source of sourness, such as lemon or tamarind, but Amchoor also retains some of the sweetness of mango.
At Master Indian Spice, we love all manner of seeds, leaves, and roots, and we're always on the lookout for something new and delicious. Well it turns out that one of the most intriguing, and delicately flavoured culinary ingredients might be growing right in your back yard.
Here is a delicious vegan entrée that uses a host of delicious aromatic spices, including cardamom, coriander, cinnamon, Indian Bay, and cloves to flavour an unsurpassable Punjabi-style tomato/onion gravy.
Aloo Methi (or fenugreek potatoes) is our favourite potato side-dish, and we have seen a few different recipes and methods, however by far our favourite preparation is to cook them up like hash browns, adding just the right extra ingredients for a hearty and simple yet gourmet side-dish that you will want to make again and again.
Working in restaurants for years didn't prepare me for working with hing, (or carom, or really any of the other esoteric spices in the beautiful Indian flavour palette). Then I became a culinary writer for Master Indian, and I fell in love with hing.
Master Indian Spice is all for making easy authentic Indian food at home using our cooking kits. One thing our kits cannot do, however, is include fresh ginger/garlic paste.
It's not often we dig out reapers, ghosts or scorpion peppers. But there are good reasons to use these monsters in cooking, you just have to know how. In this article, chef Ben explains how he uses super hot peppers in preparing Indian cuisine.
On ice-cream, a sweet hot sauce is a great topping. The heat is a surprise, but the ice cream takes it away immediately. Before strawberry season closes, Master Indian Spice wanted to present a sauce, versions of which we've made every berry season for the past three years for friends and family, that we've grown to love.