Paneer is an Indian version of tofu, but is made out of whole milk. It is called “curd cheese” because it is literally taking all the milk fat/curd and binding it together till it is smooth and creamy. It is separated from the whey with an acidic ingredient, like lemon or vinegar. It is a … Continue reading How To Make: Paneer (Indian Curd Cheese)
Spice blends are one of those things that you can make your own. What I mean to say is that everyone has their own version or blend of seasonings that they prefer using in their kitchen. Even if I had a spice blend recipe, I know that by the time I finish making it it’s … Continue reading How to Make: Garam Masala
Curry Paste is basically a wet blend of spices that is used in Indian cooking just like Curry Powder. The difference between the paste and the powder is that the spices in the paste are cooked AFTER you grind them and include oil and wine vinegar to help with preservation. The spices in the powder … Continue reading How to Make: Curry Paste
I try to make different spice blends on my own for use in my own cooking. It helps take the guess work out of what I need to add into a particular curry dish or helps if I want to add some extra flare to a dish with some uncommon flavors. Curry Powder is one … Continue reading How To Make: Curry Powder
