Sentences with phrase «love garam»

Oh, this is definitely my version of mulligatawny — I slant it towards Indian because I love love love garam masala so much (in fact, I grind my own blend).

You have all the warming spices, I particularly love garam masala, I make my own using Krishna Jamal's simple recipe.

Not exact matches

I love Manjula's website, and have to check out her garam masala mix.

I love this recipe because of the rich flavorful tomato sauce spiced with garam masala, tumeric, coriander, cumin, and cinnamon.

I thought garam masala was delicious on the tilapia and loved how the watermelon salsa complemented it.

I love carnival squash and honestly, right now, I love anything with a combination of nutmeg, cardamom, garam marsala spices.

I consider myself adventuresome when it comes to cuisine; I love Indian food and the taste of garam marsala.

Using just a few simple ingredients, you to can make a delicious AKHA garam masala that you love and want to use all the time.

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

I used three tablespoons of garam masala in my batch, and loved it.

Depending on the accompaniments I have planned, I also love changing up the mixture of spices that I season this recipe with; a pinch of garam masala is especially nice!

I love the combination of maple and garam masala, but if you don't have the spice blend you can substitute cinnamon.

Since trying out Mulligutawny Soup we've discovered that we love the combination of curry, garam masala, and coconut milk.

I love the idea of creating a bowl with the squash by cutting it in half lengthwise, then rubbing it with a nice layer of ghee (coconut oil, or just plain old butter work well, too), and then topping it with garam masala and a touch of organic honey.

I loved using the cilantro and garam masala.

I love eggs, so I scrambled some in place of the tofu, and used garam masala instead of the tandoori spice since that's what I had on hand.