December is a favorite month of the year for most due to the great food and cheer that’s around, keeping everyone in good spirits. Learn simple tips to maintain your blood sugar in the middle of sugary treats that accompany the holiday season.
About QuikCurry™ Folks
Posts by :
Basmati is an aromatic long-grain rice from Northern India. The word ‘basmati’ literally means fragrant in Hindi. Although widely grown worldwide, the variety from India is unmatched in its flavor and taste. So, look for an Organic version at your local Indian grocery store, if possible.
Cabbage and peas blend in this classic dish with a myriad of textures and flavors coming through in every bite. This dish is best combined with roti and daal during the cold weather. In the hot summer months, however, the preferred pairing will be with basmati rice and raita to ease digestion.
Black beans are native to the Americas and popular in Latin American cuisine. Admittedly, I only had black beans after meeting my wife, who is a Mexican food aficionado, in my late 20s. So, even though they are not an intrinsic part of Indian cuisine, they are very compatible with curry spices.
Bharta is a delightful dish typically served with roti and daal or raita. Since it’s warming, it’s great to have during the fall and winter months. Thoroughly cooking the eggplant neutralizes the toxicity of this nightshade. Pittas should take caution and avoid eating it during hot weather.
Here’s Heidi with her winning, a special edition quart size of QuikCurry™ Tardka Paste. She had purchased one of the regular jars before and have been using it at home. When asked how she cooks with it, she told us that she dilutes it with water and pours over her favorite dishes to impart the […]
Sunday, Oct 14th, 2018 was our first time setting up to serve authentic Indian food made from QuikCurry Tardka Concentrate. The occasion was Food, Art, and Wine Festival held in the small river-valley town of Foxburg, Pennsylvania. We fed about forty people in a four-hour window and received excellent feedback.
Moong and Masoor daal is an easily digestible dish made by combining equal parts of split moong and masoor lentils. These lentils need no pre-soaking or pressure cooking and cook rapidly on stovetop within 20-30 minutes. They are quite delicious by themselves, however, may be accentuated by adding QuikCurry InstaGold Masala.