$(document).ready(function () { ARIntl.Helpers.contentExtender("js-ExtendTextContainer", "js-ExtendText", "js-OverlayText", "js-ExtendTextSubContainer", "js-ExtendTextAction", 50, 1000); }); My friend gave me his recipe for...

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me...

Aromatic Kashmiri Spice Blend for Spicy Cooking, This is our favourite Garam Masala blend there is no consistent recipe for this spice mixture, but I imagine that every Indian, Nepalese and Pakistani home will have their own...

From Cooking Light. Serving size: 1 1/4 c. lentil mixture and 3/4 c. rice. Per serving: 447 calories, 3.3 g fat, 17 g protein, 90.6 g carb, 12.4 g fiber, 0 mg cholesterol.

This homemade spice mixture is much darker and more flavorful than commercial varieties. Toasting the spices is a crucial step that gives the masala a deep, roasted flavor. Cardamom pods are available at Middle Eastern and Indian...

This North Indian spice mixture can be stored in an airtight container for up to six months. Spicy heat from black pepper, cinnamon, and chile is underscored by smoky cumin, fragrant cardamom, warm cloves, and nutmeg. This blend...

Store leftovers in an airtight container for up to two weeks. Use as a rub for salmon or chicken, or use sparingly to flavor curries. This recipe goes with Cincinnati Chili

This recipe goes with Lentils with Eggplant and Garam Masala

Literally translated as "warm mixture," Garam Masala, an aromatic North Indian spice blend, is used in everything from flatbreads to soups. Use the pungent spice sparingly over roasted cauliflower or potatoes, mixed with olive...