Setting up Your Indian Spice Kitchen

November 20, 2010

Getting your kitchen prepped with the perfect Indian spices is not as difficult as you may think. Take a look at an excerpt from our upcoming cooking show...it will show you what to buy and how to store it.

This video was shot and edited by the very talented Chicago-based photographers Mike Adams and Donte Williams. It was produced by the illustrious Aline Wessel. Special thanks to the folks at Patel Brothers.



Anupy Singla
Anupy Singla

Author



8 Comments

Anupy Singla
Anupy Singla

April 07, 2011

Hi Sue. Thanks so much for writing, and for trying some of the recipe. I really appreciate it. I think the question about curry leaves is really interesting. Yes, they should be fresh to get the best, most aromatic flavor. I don’t find the dried renders much taste. I would ask the grocer if they plan on getting them in..sometimes if you express an interest they’ll stock a bit. If not, then I would skip that step. I do hope you have a chance to get your hands on these amazing leaves. As a sidebar, I’m hearing there are places to buy the curry plant if you wanted to go to the trouble. I’m thinking about it. It’s totally worth it!

Anupy Singla
Anupy Singla

January 09, 2011

Thanks, everyone. And Sharmila…let’s definitely go viral – why not? For slow cookers I recommend getting a 3 1/2 quart. I worked with the Cuisinart – which was fine. It had a timer – which helps a lot if your are of the house. If you want bigger, I did use a Rival 5-quart which worked fine, but had no indicator light or a timer – both things which I think are critical for down the line. I hope that helps.

Sue Shields
Sue Shields

April 06, 2011

Hi, Anupy -

Congrats on your wonderful book. I’ve been very pleased with the results from every recipe I’ve tried.

The Indian grocery in our area is chronically out of fresh curry leaves. Do you recommend a substitute or is it better just to omit them and carry on with the recipe?

Christopher Hanson
Christopher Hanson

December 08, 2010

Congrats on the cookbook! I’m getting my partner your book and a new slow cooker for the holidays – do you recommend any particular type of slow cooker? I was leaning towards one that has a removable pot that can be placed on stove-top for browning things first, but didn’t know if that was over the top? Thanks!

Grace M. Tripoli
Grace M. Tripoli

December 19, 2010

Sounds healthy and easy cooking. My only problem, my system doesn’t take to highly spiced food, though I love it. I am in my eighties, need to lose weight and love to use the crockpot. would like to eat more healthy beans, greens and grains. would your recipes work if I don’t use the spices. which exactly are the most hotest and do you have any suggestions for substitutions. I realize this is a tall order, but could be an idea for a new book for you that would help seniors with sensitive stomach. Thanks so much.

Grace

sharmila
sharmila

January 07, 2011

love it, anupy! i’m taking this viral… lots of friends got your book for the holidays and are asking me for advice on where to start, how to stock up on the “right ingredients”… so excited to find this!

Sanjay
Sanjay

November 25, 2010

Wonderful video, Anupy! Congrats on the cookbook. Please let me know if you’ll be coming to Seattle anytime to promote it.

Jennifer
Jennifer

December 01, 2010

I just received your cookbook as a holiday gift and am very excited to get started. I want to try making the curried chickpeas on pg. 77. I was wondering about the chana masala spice mix. Is there a specific brand that you use? Many of the store bought mixes vary greatly in their composition, so I was wondering what you thought. Also, do you know of a good recipe so I can try making this spice mix at home? Thanks.

Leave a comment

Comments have to be approved before showing up.