Ground. Coriander : aka cilantro, Chinese, or Mexican parsley. Both fresh leaves and dried ground seeds are used in Afghan, Mid-East, Asian, Indian, and Mexican cuisines. Garam Masala : literally, hot spice, usually a mixture.
You can make your ownbut why? Buy it. Turmeric : a deep yellow ground spice, member of the ginger family, used in curries. It has a marvelous earthy, peppery flavor).
Basmati Rice : literally Queen of fragrance. This rice, cultivated in India, is known for its delicate flavor and fragrance. Besan : also known as gram flour, made of ground chana dal, like chickpeas, only.
Cardamom : related to the ginger family. Pods (green, brown, or black) are the best way to store cardamom. But high-quality ground is also available. A rule of thumb: 10 pods 1 1/2 tsp.
Deep Frying : be sure oil is hot; otherwise food will be soggy and greasy. Use a deep-fry thermometer to achieve the called-for temperature. When cool, oil can be strained, refrigerated, and re-used.
Strain through cheesecloth into a separate container and keepforever. It doesnt need to be refrigerated. If you buy commercial ghee, make sure it comes from real butter, not hydrogenated oils. Rosewater : distilled from rose.
Because it loses its flavor quickly try to buy it with whole spices and grind it when you need it. Ghee : clarified butter. Melt 1 lb. unsalted butter over low heat for 20 minutes.
Afghan food is similar to the Middle Easts and Indias, using use many of the same spices. But Afghan cuisine is milder and lighter than its Indian cousin. Many of the ingredients used in Afghan.
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