They’ve made the cut…
Thanks to your precious readership and powered by WordPress-Jetpack’s amazing site stats; I’m wrapping up 2013 with a countdown of the Top Ten posts and recipes on Peri’s Spice Ladle.
One of my earliest posts on Parsi food and its unique nuances continues to enthrall readers who want to know more…
A quick cooking Indian pulao using bulgur instead of Basmati rice has been a popular serving, with readers reaching out to compliment this truly global food creation.
Must confess that most of the views on this post come around November and December; a time when the outstanding Indian-inspired turkey and fixings seem to have readers coming back for seconds.
The concept of having a bottle of ‘ginger garlic paste’ handy in the refrigerator is clearly not just for Indian homes anymore; everyone wants in on this convenience…
Moist spiced lamb chops marinated in a hot south-Indian tempering, served with steaming Indian lentils (Daal) and soft fresh naan-bread….hmm, is anyone surprised this one made it?
A post that ranks high in organic search (blogger speak for people who come to the post via search engines,) I didn’t realize that my idea of common knowledge on spices is actually much sought after information for many…Wanna know more on spices, I love how Jill Norman’s ‘The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds‘ covers spices along with aromatic seeds like cumin and mustard seeds which are much used in Indian cooking.
One of my personal favorite ways to prepare Brussels sprouts; this unique Indian way of tempering with garlic and mustard seeds before adding the Brussels sprouts, leads to a profusion of flavor at any meal.
This recipe is a stalwart in its own right; still bringing in emails and comments with kudos on its healthful flavor, ease-of-preparation and versatility.
No doubt my readers have a sweet tooth like me. And if there’s a way to lighten up an Indian dessert, this flavorful saffron and pistachio Indian rice Kheer comes out tops.
Basmati rice and Indian cooking go hand in hand; readers are thrilled to learn that the road to fluffy, steaming hot, well-separated Basmati rice is not as tricky as they thought it was!
Craving more Indian-inspired musings and recipes? Here are the next few posts and recipes; they may not have made the top 10, but are sure up there…
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