Indian vegetables, for all their popularity, are still quite difficult to find in stores and grocery stores.
In fact, there are nearly 5,000 Indian foods and beverages that do not appear in grocery stores, according to an analysis of food packaging by researchers at the University of Chicago.
But with so many of them out of reach, how do we know they’re not getting a bad rap?
The answer is simple: because Indian food is a cultural and social phenomenon.
So how do you make a good Indian meal?
What you’ll need Ingredients: 1.
1 cup (about 30 grams) of frozen or frozen-packed spinach (about 2 cups) or frozen spinach-enriched vegetables like dal and green chilies 1.5 cups (about 20 grams) rice or plain rice 1/2 cup (5 grams) white or whole wheat flour 2 tablespoons (3.5 grams)” (1.5 teaspoons) of cumin 1 tablespoon (1 teaspoon) of turmeric 1 tablespoon of ground cumin seeds 1 teaspoon of ground cinnamon 1/4 teaspoon of coriander 1/8 teaspoon of black pepper 1/16 teaspoon of cayenne pepper 1 tablespoon dried red chillies (or any other chili) 1/3 cup (40 grams) cilantro, chopped 1/6 cup (50 grams) chopped cilantro Leaves (for garnish): 2 tablespoons of fresh coriara (about 3 tablespoons) 1 tablespoon fresh lemon juice or lime juice 1 tablespoon ground corieria pepper 2 tablespoons chopped cumin Seeds: 2 tablespoons fresh ginger (about 1 tablespoon) 1 teaspoon ground cayona pepper 1 teaspoon freshly ground cinnamon