Cooking Classy

In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste (I use 1 tsp). Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek. In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek.

Garam masala is an aromatic blend of ground spices used in Indian, Pakistani, Afghan, Bangladeshi, Nepalese, and Sri Lankan cuisines. While you can usually find garam masala in a pre-mixed spice blend by the other spices in the baking isle at your local grocery store I highly recommend making it yourself at home. I recently organized my spice drawer and bought this expandable spice drawer rack too HERE, if you’re interested (just be sure to measure to ensure it will fit). You’re absolute best option when a recipe calls for garam masala is to use garam masala.

Of course there’s also the option to use different types of flour (bread flour, all-purpose flour, or even wheat flour). Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes. Deflate dough then divide into portions: Gently punch down dough then divide dough into 6 equal portions (using a bench scraper or knife, you can cut like a pizza into 6 wedges). Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.

with this easy recipe cauliflower florets are minced in a food processor, from there sautéed in a skillet and seasoned with fresh garlic, bright lemon and flavorful parmesan. Mince in food processor in batches: Pulse half of the florets at a time in a food processor until they are between the size of rice grains. Add cheese, herb and lemon: Remove from heat, toss in parmesan, parsley and lemon. Pulse just to a small rice-like size, not like fine grains or it