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To answer quick - EASE to get a moderately good taste. Great / Professional cooks hardly use Garam Masala from the store, they roast at different temperatures, grind it fresh with different proportion, different ingredients, different coarseness. Its not at all easy to get the right proportion as little more of one spice can make the curry bitter or hot or ...


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About the recipe: Naan is traditionally made with yogurt to leaven it. It would have to sit for at least 4 hrs, or up to 12, depending on how warm it is. Yeast was not traditionally used in india (though is now), and baking soda is also a newer introduction. Milk or water can be used interchangeably. Milk will make it a bit softer. This is just ...


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While rest of the fellow mates have answered your questions,www.bawarchi.com can be a good source of simple indian recipes. They provide instructions in simple, crisp and step-by-step format. And have the largest of Indian and Indo-fusion recipes.



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