Podcasts about Garam masala

為甚麼有些海外的港式茶餐廳，反而比香港本地的更接近人們記憶中的樣子？答案可能是倒轉的：不是因為有香港特色美食才有茶餐廳，而是因為有茶餐廳這一種制度，才會出現有香港特色美食。先由一個常見的直覺講起。很多人會假設，一種菜系是由它用的食材定義的。這個說法有一定道理，但不完整。法國菜靠五大醬汁，印度菜靠Garam Masala，東南亞菜靠椰漿香茅——只要掌握了這些地方的基本材料和技法，一個人可以模仿到七成八成以上。香港的菜式完全不是這個邏輯。你將菠蘿包上那層脆皮放到其他麵包上，就不再是菠蘿包；你將火腿加進其他食物，也不會是香港特色。香港食物需要非常具體：一定是通粉加火腿，一定是牛肉加芽菜加河粉加豉油。茶餐廳的特點，是這個場所背後的社會功能；打工仔的早餐。1950年代的茶餐廳菜牌：福建炒飯、星洲炒米、葡國雞、羅宋湯。俄羅斯的羅宋湯其實沒有番茄，用的是紅菜頭；但香港當時能買到的材料是椰菜和番茄，於是「錯」的食材，反而變成了香港的正宗地道美食。香港沒有農業基礎，也沒有一套獨有的烹調技法系統，這個地方能出產的是背後的場景、制度。茶餐廳將運作簡化，水吧可以一個人可以落單、沖奶茶、煮麵、煎蛋。這種高度工業化的效率，其實正正就是香港飲食文化的資本主義本質。另一個更有趣的問題是：「為甚麼海外的離散族群，往往會保留住連自己都不知道自己保留住的傳統？」演化生物學的有個概念叫 Founder Effect（創始者效應）。一個龐大而多元的族群，往往只有一小批人離開，建立一個新的社群。這一批人不可能帶走原本族群的全部基因，他們只是一個高度篩選過的樣本。加拿大魁北克的法裔族群，就是一個很好的例子：大多數現在的魁北克法裔人口，其實來來去去就是最初由 8000 個移民繁衍出來的後代。Founder Effect 的概念套用在文化上，同樣成立。移民的時候，我們只能帶走部分的事物；習俗、食譜、價值觀等都是高度篩選的。但留在原居地的人，不但繼續受到新事物所影響，他們身處的環境，本來就有更多元豐富的各種元素。於是，由離散族群保存的事物，和原居地不斷變化的文化，會慢慢有更大的距離。其實不用很長的時間，就能觀察到這種現象。我自己沒有回香港六年，在美國定居下來，我也留意到，自己和現在在香港生活的朋友，對很多事情的看法，已經開始有些不同。這不是因為誰進步誰落後，而是因為兩邊的人，共同經歷的環境本身就不同。離散族群的「文化凝固」，會反過來製造一種奇怪的市場現象：離散族群的人，會用他離開那一年的記憶，作為判斷正宗與否的唯一標準。但在原居地的廚師，卻不斷地演進，加入新的技法、食材。在離散族群中的廚師，一旦嘗試改變，就會被批評為不正宗。這就是所謂的 Authenticity Trap。更根本的問題是：「究竟甚麼才叫正宗，甚麼才叫傳統？」在某一個時空的生活習慣，是由於當時的經歷。這代人覺得那是正宗的事物，他們的上一代人，一樣覺得是不正宗、不傳統。正宗和傳統這些價值，可能從來都不是一個永恆的標準。文化是會不斷轉變的東西；這不是一個道德問題，而是一個現實客觀環境下的現象。當然，將時間線再拉長一點，在離散族群一樣可以出現創新。例如秘魯的日裔移民，將日本的海鮮處理方式與秘魯的青檸、辣椒結合，造出Ceviche；今天已經是一道公認的秘魯菜。澳洲的港式茶餐廳，有一籠一隻的燒賣，大小像拳頭，也是經過長時間慢慢演變出來的變種。用博物館的標準去看，以上的食物都可能都不正宗；但它們有生命，會繁殖，會產生新的東西。真正需要保存的，不是固定不變的方法。香港的文化，背後本來是創新的精神；以最有效的方法，去服務某個時代，某群人的需要。香港精神是不斷適應、不斷進步。當然，我們這代人仍然記得、曾經存在過的東西，暫時是不可能變的；但未來，也不是我們可以控制的。這樣講，是不是等於根本沒有「香港菜」這樣東西？不是這個意思。香港菜是存在的，只是它的定義不是靠食材，而是靠那個場合和那套制度——茶餐廳這種生產模式，才會產生出港式的通粉加火腿、乾炒牛河這些具體組合。抽走那個場合，單靠材料組合，是模仿不出來的。如果離散族群保留的東西是凝固的，是不是代表他們落後過原居地？不是。這不是進步和落後的分別，而是兩邊經歷的環境本身不同。原居地一直在變，離散的一批只是保留住離開那一刻的一個切片，兩邊自然會有距離，但這個距離不代表誰比誰高明。Authenticity Trap 是不是等於離散的廚師不應該理會食客的期望？也不是要他們不理，而是要理解那個期望本身有一個結構性的原因：食客用他離開那一年的記憶做標準。原居地的廚師可以自由創新，離散的廚師卻被要求代表傳統，這是一個值得知道的現象，不是廚師要順從或者要反抗的道德命題。如果正宗和傳統都不是一個永恆標準，是不是等於甚麼都可以叫正宗？每一代人在他生活過的那個時空之內，會有一套具體的判斷，只是這套判斷會隨時間轉變。上一代人覺得你當年吃的不正宗，這代人又會覺得下一代吃的不正宗，這是一個歷史過程，不代表判斷本身沒有意義，只是這個意義不是永恆的。為甚麼會用 Founder Effect 這個生物學概念來講文化？因為兩者的機制其實相似：一小批人離開一個龐大的族群，帶走的必然是一個高度篩選的樣本，不是隨機的。魁北克的法裔人口，大多數是最初大概8000個移民的後代，就是這個現象在基因上的例子；文化移民的時候也是一樣，帶走的是一個行李箱的切片，不是完整的原鄉。秘魯的Ceviche、澳洲那些一籠一隻的大燒賣，和香港有甚麼關係？它們是同一個現象的另一面：離散族群不是只會凝固，也可以演變出新的東西。秘魯的日裔移民把日本的刀工和秘魯的青檸辣椒結合，造出了今天公認的秘魯菜；澳洲的港式茶餐廳把燒賣做大成拳頭般大小，也是經過長時間演變出來的變種。這些用博物館的標準看都不正宗，但它們有生命。你自己觀察到和香港朋友看法不同，具體是指哪方面？離開香港六年，在美國定居也六年，最明顯的是對很多事情的看法開始有距離——不是因為誰進步誰落後，而是兩邊共同經歷的環境本身不一樣了。這種距離不需要很長時間就會出現，六年已經足夠讓它變得可以觀察到。最後你想講的是，我們應該怎樣看這種文化上的分歧？真正需要保存的不是某一種固定不變的做法，而是背後那種創新的精神——用最有效的方法去服務某個時代某群人的需要。這才是最終的香港精神：不斷適應，不斷進步。我們這代人記得的東西，暫時不可能變；但未來會變成怎樣，也不是我們可以控制的。 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit leesimon.substack.com/subscribe

In this EpisodeWatch the full episode hereWe had one of our favorite return guests back on the show this week: Chetna Makan, the Great British Bake Off fan favorite turned YouTube institution (a million-plus devotees across her platforms, a decade of Food with Chetna), whose new book, Chetna's 5-Ingredient Indian, landed on American shelves the day before we recorded—which makes this, as far as we can tell, her first U.S. interview for it. Enjoy!Highlights & “Must-Listen” Moments* [00:00]—Welcome, Chetna: We open with Chetna's bio—Bake Off in 2014, a YouTube channel that's quietly become one of the most trusted resources for home Indian cooking, and book number nine (or ten, depending how you count)—before she walks us through the actual premise of Chetna's 5-Ingredient Indian: not a gimmick, but a direct answer to home cooks who assume Indian cooking requires a full spice cabinet and a free afternoon.* [02:00]—Why five ingredients, really: Chetna explains the constraint wasn't arbitrary—it came out of watching people get intimidated by long ingredient lists, and a cookbook market she felt had nothing genuinely new to say. The test case: her red kidney bean curry, stripped of the tomatoes, extra coriander, and green chili most versions lean on, while keeping onion, ginger, and garlic as the flavor spine.* [09:43]—The spice blends are the real trick: This is the section to read twice. Garam masala, chaat masala, and tandoori masala all got reverse-engineered down to five ingredients apiece—“hard work,” Chetna says, because “every spice adds a different note.” Her own invention, sabji masala (turmeric, hing, cumin, coriander, plus one more), doesn't exist anywhere in traditional Indian cooking; she built it from scratch to solve her own five-ingredient math problem. David draws the parallel to his own Portuguese red pepper paste—built for the same reason, to save people from re-assembling the same six ingredients every time they cook.* [17:36]—Atom masala and the mango pickle: A listener question about Priya Krishna's New York Times piece on recreating her family's lost “Atom Masala” leads Chetna into the one recipe she's never gotten back: her grandmother's raw mango pickle, peeled rather than skin-on, with a spice blend nobody wrote down before she died.* [19:17]—The lost-recipe roundtable: What starts as a question to Amy turns into three generations of food going extinct—Amy's grandmother's mocha and marble cakes, a neighbor's famously unshared ricotta fritters, and David's own grandmother's pink Portuguese chicken soup (the inspiration, he explains, for both his entire career in food writing and the pink shirt he happened to be wearing). Chetna's take on people who refuse to share recipes: “Just tell me when you want to eat it” is not a substitute for a recipe card.* [24:39]—Between the Slices and the new fans: Chetna explains the unexpected second life of her sandwich series—millions of views, a flood of younger viewers in India who now stop her on the street for sandwiches instead of curry. “It's slightly annoying,” she says, “that they don't stop me for my Indian food.”* [28:49]—The one onion mistake everyone makes: If you only watch one clip from this episode, make it this one. Chetna's diagnosis of what home cooks get wrong: onions that never actually get cooked. “They don't give it time to get to deep golden—it needs to be a caramel color.” David's hack for speeding that up without babysitting the pan: a splash of water and a lid, early on, to soften the onions before they caramelize.* [32:52]—Cheddar cheese in chicken tikka: Chetna didn't invent this—it's a real, if under-discussed, move in Indian home kitchens—but she's the reason a lot of us now know about it. “It's not like the ones you get in restaurants,” she says. “It adds a layer of flavor and more depth.”* [34:21]—No filters, ever: On a book built around restraint, and an Instagram presence built on #nofilter: Chetna explains why she's never retouched a filter on a food photo in her life, AI imagery be damned, and why a “proper messy plate” beats anything styled for the grid.* [36:36]—The baking digression: Five ingredients don't stretch to dessert, so we made Chetna talk about her other books—The Cardamom Trail and Chetna's Healthy Indian among them—and her habit of slipping an Indian accent into classic bakes: a cardamom, coconut, and mango cake; a black sesame and lime cake; clove, cinnamon, and chocolate cookies; and a cardamom upside-down pear cake that's apparently a fixture in her kitchen every autumn.* [40:25]—The table salt defense: Chetna's case for plain table salt over sea salt, kosher, or Himalayan, in five ingredients or fewer: consistency. She's cooked with it her whole life, trusts it enough to season by feel for four people or forty, and doesn't love the uneven crunch sea salt can leave behind in a finished dish.* [42:23]—No process, on purpose: Asked how she keeps up a decade-long YouTube channel, a stack of cookbooks, and a constant stream of social content, Chetna's answer is refreshingly anti-productivity-hack: don't overthink it. Ten years, never missed an upload, and the one time she did agonize over a post—a single steak photo—she just didn't post it.* [44:14]—The closer: what would convert a skeptic: Chicken tikka gets an honorable mention, but Chetna's real answer for the person who claims Indian food “isn't their thing” is the chana dal—split yellow peas, no spice blend required, just five ingredients and patience.Recipes Mentioned* Red Kidney Bean Curry—Chetna's five-ingredient rework of a family staple* Garam Masala, Chaat Masala, Tandoori Masala, Podi Masala, and Sabji Masala—five spice blends from 5-Ingredient Indian, each capped at five ingredients* Cheddar Cheese Chicken Tikka* Chana Dal (Split Yellow Peas)—Chetna's pick for converting Indian-food skeptics* Cardamom, Coconut, and Mango Cake* Black Sesame and Lime Cake* Clove, Cinnamon, and Chocolate Cookies* Cardamom Upside-Down Pear CakeBooks and Publications* Chetna's 5-Ingredient Indian by Chetna Makan (Hamlyn)—her newest, just released in the U.S.* The Cardamom Trail by Chetna Makan—baking with Indian flavors* Chai, Chaat & Chutney by Chetna Makan—a street-food tour of India* Chetna's Healthy Indian by Chetna MakanWhere to Find Us* Amy Traverso* Instagram | Yankee Magazine* David Leite* Instagram | Pinterest | Facebook | YouTube* Chetna Makan* Website | YouTube—Food with Chetna | Instagram This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Es empfiehlt sich, einen kleinen Vorrat an gegarten, neutral gewürzten (nur gesalzenen) Kichererbsen im Haus zu haben, weil man mit ihnen schnell eine Beilage zu Gemüse oder Fleisch oder eine Komponente im Salat zaubern kann. Als vegane Variante 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, und richtet diese mit den Kichererbsen an. Mit indischen Gewürzen wie Garam Masala am Ende verfeinert, wird daraus ein vollwertiges, leckeres Hauptgericht.

Your favourite cooking nerds get EXCITED over an internet recipe that has the Comments Section going off.You know how they say "you should never read the comments"?Not in this case!The recipe is here.The modifications are:Cut the chicken into smaller pieces than suggested, then marinate them in 2tbs Garam Masala, 1tbs finely minced ginger and 1tbs fish sauce. To up the coconutty flavour, fry the chicken in coconut oil, not neutral oil. Don't use coconut cream (too oily), use coconut milk.Yumi also beefed up the cashews to 1 whole cup, and added 1/4 cup currants. (Raisins would also be amazing.)Yumi forgot to say in this episode - before you put the lid on and pop in the oven - LAY THE CHICKEN PIECES ON TOP OF THE RICE. Lol. Okay - any feedback ("comments") on this or any other episode foodfixemail@gmail.com LOVE YOU Hosted on Acast. See acast.com/privacy for more information.

In dieser Folge von Null Sterne Deluxe tauchen wir ein in die Welt des afghanischen Gerichts Shalgam Shorba – ein butterzartes Lammgulasch mit orientalischer Seele. Doch es bleibt nicht beim Rezept: Ich ziehe eine Linie von den Kriegen in Afghanistan bis in die Ukraine, erzähle vom Echo fremder Mächte, das in beiden Ländern widerhallt – und davon, wie Kochen manchmal hilft, Unbegreifliches greifbar zu machen. Dazu gibt's Aromen wie Garam Masala, Kreuzkümmel und Koriander – und einen ganz besonderen Blick auf den Orient, der zwischen Tontöpfen und Teppichen lebendig wird.

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’ 

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.

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.

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.

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

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: