Here's a recipe for working with really nice farm fresh baby carrots. Wash them thoroughly well (do not peel). Remove most of the tops. If the carrot is slightly thick, cut it vertically into two. In a shallow pan, heat some olive oil, add a little bit of butter, minced ginger, and some chilli flakes. Add the carrots and saute till the ginger is golden brown. Add coarsely crushed roasted cumin, salt, black pepper. Sprinkle a bit of water. Once the carrots start to cook slightly, add lime or lemon juice, a little bit of honey and continue to saute till the carrots get a nice glaze. In the end, the carrots should be tender but firm.
To my non-Indian friends, who enjoy cooking Indian food..It's a rather long post, but it's meant for those who dream of exotic food all day long and constantly obsess over their ingredients.... Most of you have heard of Turmeric and Garam Masala and Ghee...But here are some ingredients that I think can help step up your game. If you want to move beyond naan, and greasy curries, and understand the beauty and simplicity of simple, home made Indian food, you need to get to know these ingredients. Some of these are short-cuts, but hey, every good cook has some dark secrets. Some of these ingredients sound really scary, but be brave, and just venture into your nearest Indian grocery store to find them, and you will be rewarded with new flavor awakenings. 1. Chaat Masala: It's a mixture of spices, usually sold in small cardboard boxes. I usually buy "MDH" brand, but most brands are good. "Chaat" means "to lick". This spice is literally lip sma
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