Podcasts about Garam masala

durée : 00:54:39 - On va déguster - par : François-Régis Gaudry - Ras el Hanout du Maghreb, 5 épices de Chine, Garam Masala d'Inde… On vous raconte et on cuisine quelques-uns des grands mélanges d'épices qui parfument les répertoires culinaires du monde entier.

*El maestro Ignacio Gómez Zepeda, cronista nos habla de El Grullo.*Verónica Mendoza Urista, directora de la Librería Carlos Fuentes.*La música de la agrupación tapatía Garam Masala. Producción: Begoña Lomelí y Raúl Peguero. Realización: Carlos Alcántar Sistema Jalisciense de Radio y Televisión. Visita: www.jaliscoradio.com

„Wovon sie besonders schwärmt, wenn er wieder aufgewärmt“. Während es bei Wilhelm Busch darum geht, dass der Sauerkohl auch am nächsten Tag schmeckt, hat das Aufwärmen noch einen weiteren Vorteil: wenn man gekochte stärkereiche Lebensmittel abkühlen lässt, dann kristallisiert die Stärke. Diese sogenannte resistente Stärke kann nicht verdaut werden und ist ein besonders guter Ballaststoff. Durch nur kurzes Aufwärmen am nächsten Tag verliert die resistente Stärke diese Eigenschaft nicht und das Lebensmittel hat zudem weniger Kalorien. Das macht sich der Genussforscher Thomas Vilgis bei seinem außergewöhnlichen Rezept zunutze: dicke Bohnen mit Kartoffeln und Cashewkernen, gewürzt mit indischem Garam Masala und Kaffeepulver.

Ihr habt hier wie in jedem atemberaubenden Gericht unheimlich viele Geschmackskontraste, die das Essen zum reinen Vergnügen werden lassen – was mich aber viel mehr geflasht hat, als ich es erwartet hätte ist hier die 4. Dimension, nämlich das Temperaturempfinden! Die heiß-warme Tomatenkichererbsensauce mit dem wärmenden Garam Masala steht in einem extremen Kontrast zu dem kühlschrankkalten Zitronen-Joghurt und hat mir die Beine weggeflext wie ein brutaler Innenverteidiger beim Fußball – nur mit dem Unterschied, dass das mega war!

Marcelo Salazar, Fabia Montes, Agnes Esparza, Alex Magaña integran Garam Masala. Conducción: Begoña Lomelí y Juan Pablo Balcells. Producción: Armando Tiburcio. Sistema Jalisciense de Radio y Televisión. Escucha la música del día dando ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠clic aquí⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visita: www.jaliscoradio.com Fecha: 10 Mayo 2024

Today's recipe is Homemade Garam Masala.Here are the links to some of the items I talked about in this episode: #adMeasuring SpoonsSeasoning Blends on TheCookfulSpice GrinderLarge SkilletAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

While discussing headlines:Jayashree: Does your fandom of Akshay Kumar extend to you watching his movies?Rajyasree: No, that's too much. I just think he's a very good-looking man. Jayashree: I think the last Akshay Kumar movie I watched was Garam Masala, 20 years ago.Rajyasree: I have nothing to say to that. This and a whole lot of awful and awesome as Rajyasree Sen and Jayashree Arunachalam discuss the films Amar Singh Chamkila and Aattam, and the series Baby Reindeer.This episode is outside the paywall. Watch it, enjoy it, and subscribe to Newslaundry, so you can tune in every week.Have something to say? Write to us at newslaundry.com/podcast-letters.General elections are here, and Newslaundry and The News Minute have a series of ambitious coverage planned. To support our journalism, choose an election project and contribute here.Timecodes00:00 - Introductions02:25 - Headlines6:20 - Baby Reindeer20:30 - Amar Singh Chamkila31:48 - NL TNM Election Fund32:35 - AattamReferencesGeneral Elections 2024 FundAmar Singh ChamkilaAattamBaby ReindeerClick here to download the Newslaundry app on Android. And here for iOS.Produced, recorded and edited by Shubang Gautam. Hosted on Acast. See acast.com/privacy for more information.

Einen kleinen Vorrat an gegarten, neutral gewürzten (nur gesalzenen) Kichererbsen im Haus zu haben empfiehlt sich, weil man mit ihnen schnell eine Beilage zu Gemüse oder Fleisch oder eine Komponente im Salat zaubern kann. Als veganen Start in den Frühherbst kombiniert der Mainzer Genussforscher Thomas Vilgis die Kichererbsen mit Blumenkohl. Dafür verwendet er den ganzen Blumenkohl, also auch die Blätter, die Blattrippen sowie den Strunk, richtet diese mit den Kichererbsen an. Mit indischen Gewürzen, wie Garam Masala am Ende verfeinert, wird daraus ein vollwertiges, leckeres Hauptgericht.

First Rounds on Me Marin, the woman who became internet famous for going on 28 dates in February and documenting the process, is sitting down with Garam Masala dating show host, comedian, writer and social media personality Surbhi, of @ lordmakemetaller. Marin and Surbhi discuss dating in NYC, arranged marriages, and cross-cultural dating. They discuss the best and worst dating app pick-up lines they've received and how they keep their standards high while dating in the concrete jungle, where all the men tend to act like wild animals. Follow: @ lifeofmarinnyc @ crowdsourcinglove @ lordmakemetaller

Garam Masala, Kunci Rahasia Sedapnya Masakan India Oleh. Haifa Eimaan(Tim Penulis Inti NarasiPost.Com) Voice over talent: Maya Rohmah NarasiPost.Com-Bila menyaksikan tayangan YouTube dari Vrindavan atau kanal-kanal masak-memasak berbagai kuliner India di YouTube, tentu tidak asing dengan garam masala. Ya, penyedap masakan ini sangat populer di Tanah Hindustan. Saking populernya dan keberadaannya sangat dibutuhkan untuk menyedapkan berbagai jenis masakan, garam masala dijual rentengan di toko-toko India. Keberadaannya ini sejenis dengan aneka kaldu bubuk dan bumbu masak instan di Indonesia. Garam masala hadir dalam kemasan kecil bumbu kari, nasi goreng, ayam goreng, samosa, dan beragam bumbu racik lainnya. Sangat menarik bukan? Naskah selengkapnya: https://narasipost.com/food/07/2023/garam-masala-kunci-rahasia-sedapnya-masakan-india/ Terimakasih buat kalian yang sudah mendengarkan podcast ini, Follow us on: instagram: http://instagram.com/narasipost Facebook: https://www.facebook.com/narasi.post.9 Fanpage: Https://www.facebook.com/pg/narasipostmedia/posts/ Twitter: Http://twitter.com/narasipost

On Just A Filmy Game Show, our host Antariksh Takkar, is joined by comedians and Pop-Culture nerds Rohan Joshi and Sahil Shah for a downright laugh riot of an episode. Come listen to Rohan and Sahil struggle to name Rani Mukherjee songs, guess the correct 'double role movie' from the 90's, and determine how much 'Kuch Kuch Hota Hai' could have made at the box office when it released in 1998.  Follow Rohan on Instagram: https://www.instagram.com/mojorojo/ Follow Sahil on Instagram: https://www.instagram.com/sahilbulla/ Follow our host Antariksh on Instagram: https://www.instagram.com/antariksht/ Subscribe to IVM POP on YouTube: https://www.youtube.com/@IVMPop Follow IVM POP on Instagram! : https://www.instagram.com/ivmpop/ This Show is Available across audio Platforms:  Spotify | Gaana | Apple Podcasts | Google Podcasts See omnystudio.com/listener for privacy information.

Rubén Limas de El Viaje de Lázaro. El músico tapatío, Garam Masala, acompañado de su banda, y el proyecto de rock de la CDMX "El Viaje de Lázaro", presentan su material y su última colaboración “Cicatriz”. Esta fiesta se llevará a cabo el próximo sábado 9 de julio en el escenario de el Estudio Diana del Teatro Diana a las 20.30 hrs. Conducción: Begoña Lomelí y Juan Pablo Balcells Producción: Armando Tiburcio Sistema Jalisciense de Radio y Televisión Escucha la música del día dando clic aquí Visita: www.jaliscoradio.com Fecha: 08 de Julio 2022

Episode 244: Batch Distillery - Garam Masala Gin by The Tonic Screwdriver

In this episode of Beyond Butter Chicken, Roxanne chats with Rushina Munshaw Ghildiyal who breaks down the humble Indian spice box and all the myths behind how spicy each spice actually is. She talks about her favourite spices including Devil's tongue and how cuttle fish makes an appearance in a spice mix. She's taking us through various spice blends across the country including the famous Garam Masala and a very interesting Thanda masala or winter spices. All this and a lot more on this episode.

durée : 00:54:58 - On va déguster - par : François-Régis Gaudry - Une émission autour du livre de gastronomie : des ouvrages coups de coeur, des recettes, des pages sur le vin mais également une leçon de cuisine autour du Garam Masala pour rendre hommage à l'Inde, le pays invité du Festival du Livre de Paris - réalisé par : Lauranne THOMAS

सुनिए हैदराबाद की रहने वाली रेणु मित्तल की प्रेरक कहानी।रेणु वर्तमान में स्नेह फूड्स की मैनेजिंग पार्टनर है।आपको बतादें इनके द्वारा तैयार किए गए मसालें ना सिर्फ व्यंजनों को स्वादिष्ट बनाते है, बल्कि घर-परिवार में खुशियां और प्यार फैलाने का काम भी करते है। जी हाँ इनके द्वारा तैयार किये गए मसालों में स्पाइसी अचार, सभी तरह के गरम मसालें, चाट मसालें आदि शामिल है। विगत कई सालों से ये अपने इस व्यवसाय को सफ़लतपूर्वक संचालित कर रही है। इस व्यवसाय की शुरुआत रेणु ने आज से कई साल पहले की थी। जी हाँ आपको बतादें अपने रचनात्मक विचारों के साथ नए नए मसालें, स्वादिष्ट व्यंजन बनाना रेणु को हमेशा से ही पसंद था। ऐसे में अपनी पढ़ाई पूरी करने के बाद कुछ वक़्त पिता की कंपनी में काम किया और फिर रेणु ने अपनी रूचि के क्षेत्र में ही आगे बढ़ने का फैसला किया और मसालें बनाने तैयार किये। हालांकि इनके इस फैसले से पिता नाखुश थे। लेकिन इन्हें पता था कि यहीं वो क्षेत्र है जिसमें ये आगे बढ़ सकती है। रेणु ने इस काम की शुरुआत बहुत छोटे स्तर पर की और फिर धीरे-धीरे अच्छी गुणवत्ता वाले अलग-अलग वैराइटी के शुद्ध मसालों का उत्पादन शुरू किया। जिनकी डिमांड मार्केट में तेजी से बढ़ने लगी। आपको बतादें आज स्नेह फूड्स ब्रांड के 72 से अधिक प्रोडक्ट्स इनके पास उपलब्ध है।रेणु की ख़ास बात यह है कि इन्होंने कभी भी गुणवत्ता से समझौता नहीं किया और हमेशा शुद्ध और अच्छी क्वालिटी के प्रोडक्ट्स लोगों को उपलब्ध कराएं। और यही इनके व्यवसाय की सफलता का मूल मन्त्र है। जिसका पालन करते हुए आज इन्होंने सफलता का ये मुकाम हांसिल किया है। पूरी कहानी पढ़ें: https://stories.workmob.com/renu-mittal-food-beverageवर्कमोब द्वारा #मेरीकहानी कार्यक्रम के माध्यम से एक नयी पहल शुरू की गयी है जिसके ज़रिये हर कोई छोटे बड़े बिज़नेस ओनर्स अपनी प्रेरक कहानियों को यहाँ सभी के साथ साझा कर सकते है। क्योंकि हर शख्स की कहानी में है वो बात जो जीवन को बदलकर एक नयी दिशा दिखाएगी, और ज़िन्दगी में ले आएगी आशा की एक नयी चमकती किरण। #प्रेरककहानियाँ # रेणुमित्तल #स्नेहफूड्स #मैनेजिंगपार्टनर #गरममसालें #चाटमसालें #मसालें #व्यंजन #प्रोडक्ट्सजानिए वर्कमोब के बारे में: जुड़िये वर्कमोब पर अपनी कहानी साझा करने और प्रेरणादायक कहानियाँ देखने के लिए। ये एक ऐसा मंच है जहां आप पेशेवरों, लघु व्यापारियों, उद्यमियों और सामाजिक कार्यकर्ताओं की वीडियो कहानियां देख सकते हैं और दूसरों को प्रेरित करने के लिए अपनी व्यक्तिगत और व्यावसायिक कहानी सभी के साथ साझा कर सकते हैं। आपकी कहानी में लोगों को आशा देने, प्रेरणा देने और दूसरों का जीवन बदलने में मदद करने की एक अद्भुत क्षमता है। यह 100% मुफ़्त है। इस लिंक पर क्लिक करें और देखें प्रेरक कहानियां https://stories.workmob.com/ हमारे ऐप्प को डाउनलोड करें: Android: https://play.google.com/store/apps/details?id=com.workmob iOS: https://apps.apple.com/in/app/workmob/id901802570  

Traditionally on The Miss Findependent Show, I talk about Index Funds and ETFs at length. I get it, these can get kind of boring, but if your portfolio is like a meal that you're cooking, the S&P 500 is like the (S)alt and (P)epper that's the base set of spices for most meals. Once you master how to work with the basics, you can start adding in more interesting flavours - like Garam Masala or Tarragon. I literally just learned how to cook with Tarragon. Fun fact - it goes great with Shrimp.The thing with this cooking analogy (which I'm really starting to like btw) is that we're not all cooking the same meals, and our skill levels and comfort levels are going to be so different. That's why I'll never tell you what to invest in, but simply educate you on how to build the perfect meal for you.With this episode, I want to share with investors, or soon-to be investors that stock picking can be very lucrative, but it's a lot more complex. To succeed, you need to have a solid understanding of portfolio balancing and how cyclical stocks perform. Here's what I get into:2:09 - Risk Tolerance5:39 - What are Cyclical Stocks10:00 - Defensive Stocks14:39 - Advantages to Owning Cyclical Stocks17:11 - Disadvantages of Investing in Cyclical Stocks19:15 - Discussing Sectors25:30 - How I'm Playing ItIt would mean the world to me if you could leave me a review in the Podcast App. Reviews help my podcast reach more people and help me educate more people on how to invest and grow their money.Until next time. XX Nika

Traditionally on The Miss Findependent Show, I talk about Index Funds and ETFs at length. I get it, these can get kind of boring, but if your portfolio is like a meal that you're cooking, the S&P 500 is like the (S)alt and (P)epper that's the base set of spices for most meals. Once you master how to work with the basics, you can start adding in more interesting flavours - like Garam Masala or Tarragon. I literally just learned how to cook with Tarragon. Fun fact - it goes great with Shrimp.The thing with this cooking analogy (which I'm really starting to like btw) is that we're not all cooking the same meals, and our skill levels and comfort levels are going to be so different. That's why I'll never tell you what to invest in, but simply educate you on how to build the perfect meal for you.With this episode, I want to share with investors, or soon-to be investors that stock picking can be very lucrative, but it's a lot more complex. To succeed, you need to have a solid understanding of portfolio balancing and how cyclical stocks perform. Here's what I get into:2:09 - Risk Tolerance5:39 - What are Cyclical Stocks10:00 - Defensive Stocks14:39 - Advantages to Owning Cyclical Stocks17:11 - Disadvantages of Investing in Cyclical Stocks19:15 - Discussing Sectors25:30 - How I'm Playing ItIt would mean the world to me if you could leave me a review in the Podcast App. Reviews help my podcast reach more people and help me educate more people on how to invest and grow their money.Until next time. XX Nika

Another week of the world tour and we are back with a delicious bang as we travel to India. We are joined by ambassadors of the Indian cuisine, Anjula Devi a food consultant for Manchester United, arguably the biggest football club in the world, Jomon Kuriakose head chef of The LaLIT London as well as appearing on Celebrity Masterchef in 2018 and Samah Dada who has a cooking show on NBC TODAY show, yes it was a glamourous panel this week, to say the least! If you are intimidated by your spice cupboard and don't know where start, then listen to this episode where you can gain knowledge and understand the complexity of spices. Like throwing the mustards seeds in the pan first or buying the correct type of bay leaf for your curry. We delve into a 14 spice Garam Masala and how to cook the perfect Saag Aloo, whatever you do don't cook it with coconut oil, Anjula Devi will tell you off! She told Jomon off, yes, seriously! First spat of the show and Jake absolutely loved it. Jomon shared with panel his know-how on Dosas and educated them on little tips and tricks to make the perfect Dosa, such as fermenting the batter over night. We also found out that Dosas are in the top 100 things to eat before you die. The guests touch on, parts of India that have been ‘vegan' forever before it was trendy and before the climate crisis, portions of India were already eating plant based food for thousands of years. And we end of beautiful words from Anjula “there are no rules when it comes to cooking and everyone does it differently. The stories of your cuisine should always be shared and at the end of the day, food will continuously bring people together”

Another week of the world tour and we are back with a delicious bang as we travel to India. We are joined by ambassadors of the Indian cuisine, Anjula Devi a food consultant for Manchester United, arguably the biggest football club in the world, Jomon Kuriakose head chef of The LaLIT London as well as appearing on Celebrity Masterchef in 2018 and Samah Dada who has a cooking show on NBC TODAY show, yes it was a glamourous panel this week, to say the least! If you are intimidated by your spice cupboard and don't know where start, then listen to this episode where you can gain knowledge and understand the complexity of spices. Like throwing the mustards seeds in the pan first or buying the correct type of bay leaf for your curry. We delve into a 14 spice Garam Masala and how to cook the perfect Saag Aloo, whatever you do don't cook it with coconut oil, Anjula Devi will tell you off! She told Jomon off, yes, seriously! First spat of the show and Jake absolutely loved it. Jomon shared with panel his know-how on Dosas and educated them on little tips and tricks to make the perfect Dosa, such as fermenting the batter over night. We also found out that Dosas are in the top 100 things to eat before you die. The guests touch on, parts of India that have been ‘vegan' forever before it was trendy and before the climate crisis, portions of India were already eating plant based food for thousands of years. And we end of beautiful words from Anjula “there are no rules when it comes to cooking and everyone does it differently. The stories of your cuisine should always be shared and at the end of the day, food will continuously bring people together”

Here we are, back with our ol’ pal CHICKEN! This reliable protein finds the way onto many of our dinner tables (for lots and lots… and lots of meals.) With all this poultry, it could be easy for chicken to be boring or even a chore. Anne Milneck, chef and owner of Red Stick Spice Co. has some things stored in the pantry to let chicken be the star of dinner. Long time listeners of Smidgen know that Anne might even joke about the most convenient forms of the bird (we’re looking at you, boneless skinless chicken breasts!) and there is a lot to learn about the various cuts of chicken, since each portion requires different things for cooking. Anne offers some teaching about what to expect and how to prepare whole chickens; thighs; breasts; and even (gasp!) chicken tenders. Listen to this episode to get a new perspective how to prepare chicken if that’s what is on the menu. Next Anne shares five items to stock up on (and understand!) if you want to keep chicken interesting. You’ll know how to create new and exciting recipes night after night with Anne’s five pantry staples. Finally, this episode features some of the staffers of Red Stick Spice! Right from the shop floor, you’ll get the skinny on what home cooks like you are looking for, and how the staff helps solve any chicken quandary that comes up. Mentioned on the show: - This is a chicken recipe to get excited about! Cashew chicken coconut meatballs with curried tomato sauce. Oh yum!  Get the recipe here on the Red Stick Spice Co. blog and be sure to catch Anne making this dish on Facebook Live. - Anne gives a shout-out to the Zuni Method Chicken. There is a whole post about Sunday Roast Chicken which features a detailed description and recipe. - Brine! We’ve got you covered with a dry brine or wet brine. - Did your ears perk up when you heard about a Kale Caesar Salad? Perfect with chicken, maybe this hearty salad will become a part of your weekly meals. - Spice is nice! Especially for chicken, here are some of the blends to try: bold Barbacoa is your new BBQ flavor with a twist. Mole blend delivers Latin flavors. You heard it more than once: it’s Nashville Hot Chicken! Ow! - Did you hear the staff mention Fixin' Chicken spice blend? They all seemed to love it-- we think you will, too. - Avocado oil is your poultry friend. Welcome back to Madras spice blend and Garam Masala. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. What did you think of these pantry staples? Did this give you a new view of chicken? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Experiencing some kind of pain has become normalized in our society, but it shouldn’t be. We shouldn’t have to put up with stomach aches, back pain, or headaches for the sake of it, because it’s not normal to feel physically uncomfortable. The only problem is, the main alternative to pain is an over-the-counter medication, and no one wants to be popping pills every day. Is there a way to address our ailments without giving into chemical solutions filled with ingredients we can’t even read, let alone say out loud? In this episode, the Founder of Ashima Natural Remedies, Ashima Bhaidasna shares how she used extensive research and cultural knowledge passed down to her through generations to create a brand that helps people treat their ailments naturally.  3 Things You’ll Learn in This Episode Why natural remedies are a mom’s best friend On top of over-the-counter medications having a ton of chemical ingredients we can’t even pronounce, many medications cannot be administered to children. That makes natural products a great alternative for our little ones when they’re feeling under the weather. How herbal solutions nix guilt Essential oils can make us feel good physically and have an added benefit over painkillers. When we use natural treatments instead of chemical ingredients, we have peace of mind knowing exactly what we’re putting on or into our bodies. What makes natural alternatives a great option for busy families Many of us gravitate towards over-the-counter medications for convenience, but natural remedies don’t need to be time-consuming. Natural medicine can save us time and stop us from going to the doctor any time we need relief from things like back pain and menstrual cramps.   Guest Bio-  Ashima Bhaidasna is the Founder of "Ashima Natural Remedies". Why? 40 years of Practical REMEDY experience for Holistic, Healthier & Happy self. Bringing, "Plant-based Clean Natural Alternatives for common issues/discomfort" to Holistically optimize your wellbeing by using Remedies for your Body & Mind. To connect with Ashima, visit:  https://www.instagram.com/ashimanaturalremedy  https://www.linkedin.com/company/ashima-natural-remedies  More about Ashima's small but mighty brand: You'll be happy you found a Conscious Holistic Brand for your Clean Healthy Living. Plant-based Clean Natural Alternatives for common issues/discomfort, like pain, sinus, common cold, colic, premature grey hair, clean mineral sunscreen, and assistance with menstrual cramps. Made using ingredients that Grow on Mother Earth like herbs, spices, plant oils (yeah, the flavors that Indian spices bring with Indian Curries, Chai Masala, Garam Masala which is authentic to Indian roots with hidden health benefits). Ashima decided not to limit these Herbs and Spices to food but to also Heal Body & Mind in the Holistic Journey of Living - NATURALLY. https://ashimanatural.com/shop/  And to get 20% off Ashima Natural Remedies products, use the code ‘Boss Mom 20 Off’ 

The pandemic impacted so many families’ eating routines, but one thing that never changes is the need to get dinner on the table quickly. Quick dinners that are hot, nutritious, and delicious are always in demand, no matter what the current circumstances.   How much of fast dinners is hype? What can we keep in the pantry to make quick dinners easier? How do we keep fast dinners from getting boring (or plunging us into a cooking rut?) All these questions and more answered on this episode of Smidgen, the podcast of Red Stick Spice Company. Host Anne Milneck shares tips and strategies to help the home cook get ready to make fast dinners, even multiple times a week. Special this episode: we hear from Meredith Waguespack, CEO of Sweet Baton Rouge, as she describes the dinner situation in her home. As a business owner and Mom, Meredith experiences the need for dinner in a hurry often—you’ll likely recognize some of your own situation after hearing from Meredith. To close the show, Anne walks us through a true, for-real 30-minute dinner that is as delicious as it is fast: Easy Chicken Tikka Masala. This one is sure to become a staple in your home. Mentioned on the show: - Red Stick Spice Co. Easy Chicken Tikka Masala. Watch Anne prepare Easy Chicken Tikka Masala on Facebook Live! - Explore the Red Stick Spice Co. selection of spice blends as you pull fast dinners together. All things Indian use the flavors of Garam Masala—fragrant and savory. - Test drive a new spice blend on some crispy chickpeas. Anne recommends trying new spices in this yummy chickpea dish—you get to experience the flavor, imagine what else you’d like to try with that blend AND you get a delicious snack. Recipe here. - Anne suggests you try spice blends like Zahtar, Zhug, or Berbere on the chickpeas to get familiar, then bring those spice blends to your other meals. - Thaw the right way! Here’s a post on proper defrost techniques here on the Red Stick Spice Co. blog. - Did you hear our previous Smidgen episode where Anne explains the famous stock bag for your freezer? Listen here (and fall in love with slab grilled cheese, by the way.) - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—it is so, so good. Makes an amazing gift. C’est Si Bon! - Visit our friends at Sweet Baton Rouge and follow on Facebook and Instagram. Thanks again to Meredith for being on Smidgen! - Use Smidgen15 at checkout to save 15% on your purchase, just for Smidgen listeners.  What is dinnertime like in your house? Did you get some new ideas for getting dinner together quickly? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

We’ve heard that red wine goes with red meat and white wine with like, fish but is that all there is? What about the myriad of flavors out there? What about spices? Mandy Mason, Wine Ambassador of Be Inclusive Hospitality in London talks about diversity in flavors and why wine needs to embrace other types of food and styles of cooking. What wine pairs with Garam Masala for example? Well, listen closely and find out.CREDITS: Thank you for listening to Wine School Dropout, you can find more info and follow Mandy on Instagram @comewinewith_me or on Twitter @mandyjmason. This podcast was produced by Studio Ochenta. Hosted by Tanisha Townsend. Our executive producer is Lory Martinez, our sound editor is Luis Raul Lopez Levi. Our theme was done by Gabriel Dalmasso. Music is by Makaih beats. Our art is by Tiffanie Delune. Follow us @wineschooldropout on IG, see you next week! See acast.com/privacy for privacy and opt-out information.

Cooks of Indian cuisine enjoy an abundance of spices and aromatics available to them. The result is the most fragrant, rich and flavourful food. It is no surprise that these coveted spices attracted colonizers from the west in a quest to control the spice trade. As other cuisines add more spices to their food, people are becoming more confident with ingredients like the Garam Masala. Use of the Curry powder still touches a raw nerve though. Something we discuss in this episode of the Kitchenpostcards Podcast where we take a whiff of our masaaldaans and spice drawers. Go ahead and press play for a spicy, flavorful, and humor-filled ride!

To mark our 20th episode, the guys welcome a special guest, Chef Brent Hughes. We talk Brent’s upbringing in Virginia, his days as a Howard University football player, and how he grew to love cooking (2:35). We cap things off with a special edition of You Eating That? (32:35) In Open Gym, we (once again) dream about Masai Ujiri coming to save the Wizards franchise (50:50), and then pivot to the NFL to talk the Matt Stafford trade and the latest on Deshaun Watson (1:11:00). Finally, in Detention, Courtside Karen took shots at the King...and missed (1:22:18) Follow us on IG - @trophypodEmail us - trophypod@gmail.com

Wir haben heute weitere 10 Lebensmittel, die in deiner Küche nicht fehlen sollten und bei denen wir Schnappatmung bekommen, wenn sie sich dem Ende zuneigen. Sie sind super kombinierbar und zaubern dir direkt eine grandiose vegane Mahlzeit ohne viel Aufwand. Viel Spaß und lasst uns gerne wissen, was eure Favorites sind. Die erste Folge ist die #97. Unbezahlte Werbung 1. Soja Soße 2. Tofu Natur: Taifun (wir lieben alle Sorten), Tukan, dmBio, Svadesha Geräuchert: Rewe 3. Creme Vega (Dr. Oetker) 4. Miso Paste (Arche, Miyako Japan) 5. Limetten/Zitronen 6. Butter (Rama grün, Naturli-veganes Streichfett, Alsan) 7. Bohnen (Schwarze Bohnen, Mung Bohnen, weiße Bohnen, Kichererbsen) 8. Knoblauch und Zwiebeln (Lauchzwiebeln), frische Kräuter (Koriander, Petersilie) 9. Gewürze (Kala Namak, Kreuzkümmel, Garam Masala, Knoblauchpulver, geräucherte Paprika, Cayenne Pfeffer, Chili Flakes) 10. Reisnudeln Finde unseren detaillierten Lebensmittel Guide auf Patreon! ** UNTERSTÜTZUNG https://www.patreon.com/theplantlycompassion ** WERBUNG 10% Rabatt Code InnoNature: Plantly10 10% Rabatt Code Pausenfutter: Plantly10 *** GET IN TOUCH Ihr habt Fragen oder Anregungen? Meldet euch gerne: - per Instagram unter @theplantlycompassion - per Mail unter theplantlycompassion@gmail.com Wir freuen uns sehr über jede Nachricht die uns erreicht. Sehr helfen würde uns auch eine Bewertung auf Apple Podcast - wenn euch der Podcast gefällt lasst doch gerne ein paar Worte da. * Music by: DJ Quads - My everything

A new Food For Thought this week, and conversations include a historic week in politics, vegan tempeh tiki masala, Asian noodles with chicken, five spice powder-vs-garam masala, porchetta, some Genoese dishes and much more. Tune in your tastebuds! It airs daily at 1:00 on http:www.panjradio.com or listen to our podcasts ANYTIME at: http://FoodForThought.buzzsprout.com. Feel free to send comments or questions to laura@chamberswalk.com#foodforthought

Nothing makes you feel quite as warm, fuzzy, and cozy as eating some of your comfort foods from childhood. What is it about these meals that is so magical? How can they bring us meaning and connection even across oceans and decades? Hawa Hassan has spent her life exploring the magical power of family memories and recipes. She turned this experience into a marvellous cookbook called “In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean.” In it, she shares the recipes of 8 African grandmothers and writes a moving and delicious love letter to African food that’s also a thought-provoking testament to the universal power of family recipes. We're chatting food, family, spices, and more with Hawa! Episode Show Notes:Learn more about Hawa on her Instagram and be sure to check out her amazing cookbook.Our photo of Hawa comes from photographer Khadija M. Farah. Hawa also has an incredible line of hot sauces called Basbaass. Some of Hawa's go-to spices to have you your pantry to make Somali food are: cardamon, cumin, cinnamon, cloves, and black pepper. Hawa is also a big fan of Xawaash, a Yemeni spice blend that Hawa often calls the "Garam Masala of Somali cuisine." Learn how to make Hawa's Suugo Suqaar, a delicious Somali take on pasta sauce. Hawa's go-to karaoke song is "Man! I Feel Like A Woman!" by Shania Twain.

Ramananda Das in cucina puntata 9: garam masala by YOGA NETWORK RadioKrishna

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Prisregn över Garam Masala i Uleåborg! Vi utser: Året hjälte Årets mest misslyckade dödsfall Årets mest Kariska händelse Årets idrottsrelaterade konstverk Årets mest överhajpade idrottsevent Årets minst överhajpade ögonblick Årets alkoholrelaterade ögonblick Årets meltdown Årets coronaflopp

Happy Diwali! Diwali is the five day Festival of Lights celebrated by Hindus. Like most holidays, there are some celebration rituals that center around food. So naturally, I grabbed one of my good friends, who is both Indian AND a major foodie, for this special episode. Raj Rawal, a Content Lead for a major food publisher, joins us this week to walk us through the dishes we should be ordering when we go to Indian restaurants.  What’s in this episode: The best place to get Indian food in the world (hint, it’s not India) What Diwali is, and how it is celebrated  What foods are central to Diwali  The street foods of Mumbai that you should order whenever you see them on the menu Raj’s advice on Indian Food buffets? Do it.  Little India in California is located in Cerritos/Artesia  If you’re in California, hit Pioneer Blvd for the best Indian food If you’re in New Jersey, visit the famous Oak Tree Road Most Americans are actually eating Punjabi food  Pro-tip: Trader Joe’s Tikka Masala is approved  by the Indian community  Thums Up is the Indian version of Coca Cola, note the spelling  When eating Indian food, your naan (bread) is basically your utensil Alert: do not eat with your left hand! Raj explains why. It’s gross, but an important rule to know about when traveling abroad.  Garam Masala is the spice you should have in your cabinet if you want to cook Indian food Why the cow is sacred in the Hindu religion  The famous Indian beers you to try, and no, it’s not an IPA  Links from the show:  Raj on Instagram: @Asaprajy Raj on Twitter  @Asaprajy Dear Food on Instagram @DearFoodPodcast Dear Food on YouTube Be on the Show Tell us your food stories!  The first time you remember tasting food, your dream dinner, or just a food that you can’t stop thinking about. Call in to leave us a voicemail at 626-709-6551 or send your messages to dearfoodpodcast@gmail.com  Don’t forget to SUBSCRIBE on Apple Podcasts,  and share this episode with a friend! It makes a huge difference for independent podcasters like me. 

Simon har läst om Max Verstappens försök till funkofobi som landade i rasism. Niklas har läst nyheter om finländska idrottshallar med koppling till Indien.

Un nouveau collaborateur se joint à l’équipe des Matins Éphémères! Il s’agit du chef exécutif et consultant culinaire Jean Barbeau qui nous proposera des chroniques culinaires qui feront saliver le plus fin des palais. On casse la glace cette semaine avec une recette de poulet à la bière et au garam masala. ______________________________ Temps de cuisson: 1 heure 1 poulet= 2-3 portions Ingrédients: - 1 poulet de 1 kg 1 bière Walkyrie - 3 c à soupe de sel - 3 c à soupe de garam masala - 1/3 tasse de miel - 2 gousses d’ail hachées Préparation: 1. Mélanger tous les ingrédients dans un bol. 2. Badigeonner le mélange sur la peau du poulet et à l’intérieur de la volaille. 3. Asseoir le poulet sur la canette de bière en prenant soin de bien l’enfoncer dans la cavité. 4. Préchauffer le bbq à 350 degrés Farenheit. Lorsque le bbq est bien chaud, placer le poulet assis sur la canette dans une assiette en aluminium et déposer celle-ci au centre du bbq. 5. 5. Réduire le feu à Doux et cuire à chaleur indirecte pendant une heure, jusqu’à ce que l’os du pilon se détache de la cuisse. Nota: Si le poulet brunit trop rapidement, l’envelopper dans du papier d’aluminium. Servir avec des asperges et une salade de couscous et raisins secs. @2020JeanBarbeau Extrait de l’émission Les matins éphémères du 19 juin

Marcelo Salazar es cantautor, guitarrista y locutor de radio. Tiene sus proyectos musicales Garam Masala y SeaSons. En este episodio hablamos de ayahuasca, dmt, música, el nuevo podcast de chelo y mas! --- Support this podcast: https://podcasters.spotify.com/pod/show/vaqueronegro/support

Have you ever wondered about tenderizing meat? Does a meat mallet work? What makes some cuts more tender than other cuts? If you've ever wondered this episode is for you. Here's what we talk about this episode:How does the internet know everything we've talked about? What is Tik Tok??We drink a bottle of Mitolo Jester Cabernet Sauvignon. We chose this bottle because we're donating 10% of the sales of Australian wine sold at LGCM from 1/13-1/19 to Australian Firefighters!We pick our favorite recipes from this week's meal plan, including a one pot recipe and a Mediterranean recipe you can make to brighten up your winter!We share product picks to help you cook better AND keep your windshield clear of ice this winter.We answer a reader question and give you the lowdown on just what works and doesn't work when it comes to tenderizing meat.Bridget lets you know the shelf life of kid's face paint, and Nick shares his anguish about children's clothing colors.Check out our blog post for this episode for pictures, links, and our mailbag form, or keep scrolling for links to all the recipes and products we discussed this week.We'd love to get your mailbag questions, or feedback in general. To get in touch, fill out the mailbag form on the blog post for this episode, or email hello dinnerplusdrinks com.Thanks for listening - please subscribe, share, and rate!RECIPE LINKSOne Pot Spaghetti BologneseGreek Grilled Pork Chops with Greek Pasta SaladKeto Indian ChickenThis week's complete meal planPRODUCT RECOMMENDATION LINKSA fabulous Garam Masala seasoning mix available at LGCM.Anova Sous Vide Cooker Prestone Windshield De-IcerNick's favorite Meat MalletJaccard Meat TenderizerOTHER LINKSLearn more about our Australian wine sampling event on Saturday 1/18.

Carlos Cuevas es un músico originario de Guadalajara, ha tocado en bandas como Cheap Antena Beat y Garam Masala. Actualmente es Guitar tech de Porter y de Vaquero Negro. --- Support this podcast: https://podcasters.spotify.com/pod/show/vaqueronegro/support

S2E2 We are getting to the bottom of a question heard daily at Red Stick Spice Company: How do I use spices? Last week, Smidgen hosted Rosemary Gill from Milk Street for her take on using spices. In this episode, Smidgen host Anne Milneck speaks with producer Catherine O’Brien for Anne’s take on the how, when, and why of spices. The cooking segment brings it all home with a recipe that uses a surprising spice (well, surprising for a cookie) and utilizes a technique that will transform your baking. Cooking Segment: Anne and Lili Courtney prepare Molasses Cookies with Garam Masala in the Red Stick Spice Co. Test Kitchen. Mentioned on the show: Now Available: We’ve created The Essential Spice Starter Set to establish or refresh a pantry. This kit makes a perfect gift. RECIPE: Beautiful browned butter and Garam Masala create magic for Molasses Cookies in the cooking segment with Anne and Lili. Red Stick Spice Company is now a Milk Street Partner Location! Experience the Milk Street way at Red Stick Spice Company through one of our many classes.   Make sure you listen to Anne’s conversation with Rosemary Gill in the premiere episode of Smidgen, Season 2. Catherine quizzed Anne on some basics including Smoked Paprika, Roasted Granulated Onion and Roasted Granulated Garlic. Get into some of the blends offered by Red Stick Spice Co. like our Autumn Spice Blend; get adventuresome with our Chai Spice Blend. The ladies of Smidgen talked salt and Anne shouted out Smoked Porcini Shallot Mustard blend as a full flavor blend that keeps an eye on the salt.   If you're in Baton Rouge, don't miss our 60 Minute Spice Master class. Try your hand at blending spices—in 60 minutes you’ll be a pro! Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Do you now know how to use spices? Whether a novice or a spice pro, what were your takeaways? Let us know on Facebook, Instagram, or Twitter. As we kick off Season 2, you can always go back and revisit all of Season 1 on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Lets see how to make Garam Masala Powder Today..... #masala #powder #Tamilrecipes https://youtu.be/6fhSe7Gs3qI --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

Salade d'endives avec noix et salade Une recette avec des produits de saison et un soupçon d'exotisme. Prendre une endive par personne. Enlever le bout et couper l'endive dans le sens de la feuille. Mélanger les cerneaux de noix, filets d'orange et les endives, et ajouter de la sauce à salade traditionnelle que vous saupoudrez de « Garam Masala », des épices torréfiées d'Inde. Il est possible de créer une variante avec des copeaux de parmesan ou de fromage de chèvre à pâte dure. A la place de la sauce à salade traditionnelle, on peut simplement laisser couler un filet d'huile d'olive, un peu de vinagre, sel et poivre, sans oublier les « Garam Masala ». Un joli petit voyage à table.

Salade d’endives avec noix et salade Une recette avec des produits de saison et un soupçon d’exotisme. Prendre une endive par personne. Enlever le bout et couper l’endive dans le sens de la feuille. Mélanger les cerneaux de noix, filets d’orange et les endives, et ajouter de la sauce à salade traditionnelle que vous saupoudrez de « Garam Masala », des épices torréfiées d’Inde. Il est possible de créer une variante avec des copeaux de parmesan ou de fromage de chèvre à pâte dure. A la place de la sauce à salade traditionnelle, on peut simplement laisser couler un filet d’huile d’olive, un peu de vinagre, sel et poivre, sans oublier les « Garam Masala ». Un joli petit voyage à table.

In episode #268 of Talking Radical Radio (May 1, 2018), Scott Neigh interviews Shazma Abdulla and Vijay Kolinjivadi. They are members of a Montreal-based collective called Garam Masala -- an acronym short for Groupe d'action révolutionnaire sud-Asiatique de Montréal and Montreal Alliance of South Asian Leftists and Allies. They speak about the group and about its grassroots political work in Montreal, particularly in the context of the city's South Asian communities. For a more detailed description of this episode, go here: http://talkingradical.ca/2018/05/01/trr-garam_masala/

S1E33: The Paneer Premiere Recipe: Saag Paneer with Home-Made Indian Cheese Get full ingredient lists on Sundays, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg pan, md pot, stirring spoon, cutting board, sharp knife, colander, clean dish towel BASICS: salt, pepper, olive oil MEAT: 1/2 lb pork chops PRODUCE: 1 lb frozen OR fresh spinach, 3-5 cloves garlic, 1 inch chunk ginger, 1 yellow onion, 1-2 limes DAIRY: 4 cups whole milk (usually the smallest jug at the store), individual pack plain, non-fat greek yogurt CANS & JARS: OPTIONAL sprinkle of rice vinegar (if lime juice doesn't separate cheese curds initially) ADD'L SEASONINGS: ground turmeric, ground cumin, ground coriander, ground cloves, ground cinnamon, ground cardamom or whole green cardamom seeds

Volvemos con una receta con un toque asiático, fácil de preparar, saludable y apta para veganos. Se trata de un garam masala vegetariano, hecho con soja texturizada. Hace unas semanas os enseñamos este chili con soja texturizada, que fue nuestra primera receta con ella y os gustó bastante. Así que irán viniendo más ideas. Nosotras no […] La entrada Garam masala vegetariano se publicó primero en Tasty details.

Jeanne invites her brother, Richard Portelance, into the studio.  The conversations cover chakras, spirituality, entrepreneurship, success, failure and much more.  Jeanne and Rich discuss succeeding in your passion, taking time for yourself and holding on to your spiritual connection.  You can find more info about Rich's businesses at www.standardgravity.co and www.careerpathmobile.com. Wellness tip -  Garam Masala - is a blend of ground spices used extensively in Indian cuisine.  There is no single garam masala recipe. The ingredients differ according to the region as well as each chef's individual preferences. But for the most part, garam masala will include coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg.  Jeanne lists a host of healing properties. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. Events - Spirits with Spirits 2/22, Evening with Spirit 2/10 , Holy Spirit Experience 2/19, Stand Up Comedy Writing Class 2/21, Goddess You Immersion 4/6. Find more information at InspiritHealingStudio.com, GoddessYouniversity.com, work on her new book and more! Send an email or request on Facebook and ask to be part of the Angels Don't Lie group on Facebook!  Don't forget to download the Angels Don't Lie App in the Apple App Store, a great way to listen to podcasts. Thanks for joining Angels Don't Lie Episode 64. Broadcast from the KBJB Studio: February 6th, 2018. Be sure to join us next Tuesday, February 13th 7PM EST. Call in number 646-891-5252.  Listen to the show on the web player at jeannestreet.com or on KBJBradio.com.  The Goddess You is on sale - visit jeannestreet.com for your copy!    

In this episode we talk with Malcolm Diack, founder of Otago Locusts in New Zealand. Malcolm is the founder of Otago Locusts in Dunedin, New Zealand. In 2017, Otago Locusts won the Novel category of the New Zealand Food Awards, and also a commendation by the New Zealand Sustainable Business Network Awards. Malcolm started Otago Locusts back in 2009. We also have a chat with Kevin Bachhuber. Kevin is an award-winning consultant in sustainable agriculture, small-business innovation, and finance. Founder of the first American insect farm to obtain food-grade certifications, his pioneering work as an engineer of green technology solutions has pushed the insect farming industry in a dramatic new direction.  And in the Cricketlicious Cafe, ChefPV makes Curried Zucchini Wrapped Grasshoppers! INGREDIENTS 20 GRASSHOPPERS (freeze-dried) 2 cups WHEATGRASS JUICE 2 ZUCCHINIS 1 TBSP CURRY POWDER 1 tsp OREGANO POWDER ½ tsp GARLIC POWDER ½ tsp GARAM MASALA ¼ tsp TURMERIC SESAME OIL HIMALAYAN PINK SALT 3 oz GOAT CHEESE 1 large RED BELL PEPPER (roasted) DIRECTIONS Soak GRASSHOPPERS in WHEATGRASS JUICE for at least 2 hours (preferably overnight for maximum infusion). Place the top rack in oven 6 inches from the heat source and preheat to Broil. Trim the ZUCCHINI ends and slice into ¼-inch pieces lengthwise using a mandoline. In a small mixing bowl, whisk together CURRY POWDER, OREGANO POWDER, GARLIC POWDER, GARAM MASALA and TURMERIC. Lightly coat zucchini strips with SESAME OIL on both sides. Massage the spice mixture on both sides of the zucchini. Coat a baking sheet with sesame oil then lay out the zucchini strips in a single layer. Sprinkle SALT over zucchini then place the baking tray in the oven and broil for 4 minutes. Remove the zucchini from the oven, flip the slices over and return to the oven for 5 to 6 minutes more, making sure the zucchini is golden brown and slightly charred but not too crispy and burned. Remove the zucchini from the oven and let cool. Sprinkle GOAT CHEESE along the length of each zucchini strip, adding a slice of ROASTED PEPPER at each end. Take a moment to wash your hands to avoid getting goat cheese all over your rolls as you roll them up. Add a grasshopper to the top of the strips, along the width of the zucchini. Roll the strips and serve on a plate, seam side down.  

Ich werde eine klassische Gewürzmischung herstellen, das Garam Masala. Das werde ich in zwei Gerichten einsetzen. Einmal gibt es Tandoori-Hähnchen und für die Vegetarier bereite ich ein Kichererbsen-Curry zu.

När Ulrika Nandra lagar mat ska det dofta och knäppa. Varmt och smakrikt karaktäriserar hennes kokkonst och hon influeras förstås av sitt indiska påbrå, pappa är indier och mamma svenska. Ulrika är journalist och småbarnsmamma och med lust och nyfikenhet låter hon sig inspireras av nya platser, dofter och smaker. Fredagstacos byts ut mot kryddig lamm keema och till dessert bjuds len mangoglass. Vi tackar och bockar! Det är inte alls svårt att göra sin egen kryddblandning - Ulrika berättar hur: Varm kryddig mat passar bra när mörkret faller och regnet piskar på rutan - prova! Ibland är det roligt att testa något helt nytt, byt ut flingorna eller frukostmackan mot en mättande frukostchapati: Här är goda förslag på Garam Masala- och Curryblandningar som du kan göra själv: ...och så här gör du ett luftigt smakrikt ris: Bra att veta: Dessutom har Menys reporter Bosse Sjöqvist åkt till Vänersborg för att prova Koppargrillens legendariska bearnaisesås. Lyssna till Bosses hyllning av en svunnen tid! Den här veckan testade panelen olika turkiska yoghurtsorter, Lindahls i spann, Milko och Arlas närmare bestämt. Hör deras omdömen här: Fler ljudklipp från programmet: