28.09.2012 [Galatta.com] - Director-Producer-screen writer Priyadarshan Nair, is known for his comical flicks like Hera Pheri, Hungama, Hulchul and GaramMasala, to name a few. About his latest film, Kamaal Dhamaal Malamaal which stars Patekar, Shreyas Talpade, Madhurima
23.10.2012 [Washington Post] - For the spice paste: Combine the fenugreek, turmeric, garammasala, salt, pepper, tomato and Kashmiri pastes, garlic and ginger in a medium bowl. For the chili: Heat the oil in a heavy-bottomed Dutch oven over medium-high heat until the oil shimmers.
23.10.2012 [The Guardian] - Add the garammasala, salt and bay leaves and mix gently. Add the rice and butter and gently mix again to combine. Spoon about a third of the rice / dhal mixture back into the rice cooking pan to form a layer roughly 2cm thick, followed by half the
23.10.2012 [Telegraph.co.uk] - 1 tsp garammasala. 1 tsp ground cumin. Salt, to taste. Freshly ground black pepper, to taste. 350g Quorn, or other vegetarian mince (or try lamb, chicken, Puy lentils or a mix of lentils and beans). 2 small handfuls of frozen peas. Lemon juice, to
23.10.2012 [New York Times] - 3. In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garammasala. Stir in the nigella seeds. 4. Combine the dry and wet ingredients
16.10.2012 [NPR] - My mother's dals always have a sprinkling of homemade garammasala (ground warm spices) and freshly chopped cilantro. Chef Maneet Chauhan, a judge on the popular TV show Chopped, once told me that to her, dal was like a blank canvas: You can use
09.10.2012 [ABC Online (blog)] - Add canned tomatoes, vegetable stock, almond meal and bring to the boil. Simmer on low heat for 10 minutes, stirring regularly. • Add cream, garammasala, fenugreek and croquets. Simmer for a further 5 minutes and stir in fresh coriander. • Serve into
04.10.2012 [Yahoo! Lifestyle UK (blog)] - While some spices are best added to the pan at the start of cooking, there are benefits to stirring garammasala in at the end. We asked The Ambrette's Michelin-rated chef Dev Biswal. "Generally, it's better to add garammasala at the end of the
09.10.2012 [Taste Terminal] - Highlights from the meal were the warm Brussel Sprout Salad with Pancetta, Toasted Pistachio, Shallots, Manchego Cheese, and Red Wine Vinaigrette [ a recipe Chef Taylor borrowed from his wife and tweaked] and the decadent GaramMasala Rack of
10.10.2012 [Kansas.com] - Among our favorite dishes were the malai methi chicken, garammasala chicken, chickpea curry, naan bread and potato pakora. The malai methi chicken was a mild-tasting dish but still had good flavor. Although the cubed chicken breast in the garammasala
28.09.2012 [Hindustan Times] - Coming to your other film Kamaal Dhamaal Malaamaal, you've done some of your best work with Priyadarshan be it Hera Pheri, Hungama, Hulchul, GaramMasala, Bhool Bhulaiyaa, Malamaal Weekly etcâ€¦what can we expect this time around? The only
03.10.2012 [Houston Press (blog)] - One taster said it tasted like a green plantain. It is very sharp, almost sour-tasting, but it has one saving grace - its seeds.They are worth the purchase. The seeds are like small beans, and we roasted them with Himalayan salt and garammasala spice
26.09.2012 [Epicurious (blog)] - "Also, one of the ingredients, garammasala, can be found in most Indian/ethnic grocery stores, and nowadays even regular stores carry it." Best of all? This recipe "allows you to develop maximum flavor in a short amount of time," Patel says. "Ground
02.10.2012 [OC Weekly (blog)] - Cumin, coriander, Kashmiri chilies, turmeric, ginger, garlic, cilantro, fenugreek and garammasala. They are categorized by taste, color and aroma. Weirdest thing you've ever eaten: Crunchy fried moss at Noma in Copenhagen. It tasted like a mushroom.
28.09.2012 [Foodepedia] - Together with the known health properties of the spices in the garammasala Bala's mixing with the rice, we're going to be in rude health tonight. Bala is preparing his biriyani in the Southern style known as 'Nizwad'- a speciality of Andra Pradesh's