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Summit, NJ, 07901
908-380-0644
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Passion for Spices - Cooking School, Team Building & Organic Spices

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    • Gift Card
  • Culinary Literacy Center
    • Culinary Literacy Center
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    • Cooking Oil Guide
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  • Cooking School
    • Calendar
    • About Our Cooking School
    • Upcoming Special Event: Passion For Spices 15th Year Anniversary
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Grilled Masala Eggplant

September 7, 2015 vachild
grilled masala eggplant

Process:

  1. Cut the eggplant into 3/4 inch round slices.

  2. Drain the liquid in a colander and dry the slices.

  3. Marinate the eggplant slices with the spices, vinegar, and remaining 1 tsp of salt for about an hour.

  4. Combine the ghee and the oil together and brush the slices and grill on high heat. Serve as a side dish to any meal.

Ingredients:

2 medium eggplants
2 tsp kosher salt
1 tsp hot paprika
3 tsp coriander powder
1 tsp black better powder
1/2 tsp turmeric powder
2 tbsp white vinegar
2 tbsp grape seed oil
1 tbsp ghee (optional)

 

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In Side Dish, Asian Tags masala eggplant, indian recipe, indian cooking, cooking school, cooking recipe
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Peach Chutney

November 17, 2014 May Fridel
cranberry sauce.jpeg

Ingredients

2 jars of sliced Peaches, drained and diced reserving the liquid
½ cup lime juice
1 cup diced onions
1 cup golden raisins
1 cup dried currants
1 tablespoon ground fresh ginger
1 tablespoon ground fresh garlic
1 cup light brown sugar
1 cup white sugar
2 tablespoons yellow mustard seeds
1 tablespoon salt
2 teaspoons ground cinnamon
½ ground turmeric
¼ teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
1 ½ cups white distilled vinegae

Procedure

1. Place all the ingredients in a large thick bottomed pot and bring to a boil.
2. Lower the heat to a simmer. Simmer until the chutney is thick. Stir often during the cooking period.

In Asian Tags thanksgiving menu, cooking school, cooking class, recipes
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