Today my blog makes it’s grand debut in the Rochester Post Bulletin.
If you’re visiting My Fancy Pantry for the first time, after reading the paper, Welcome! I’m happy to have you here!
Please look around. You can find a list of all recipes on my blog at the top of the page, right under the header (Recipe Index).
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The recipe for Chicken Masala that was included in the article can be found HERE.
For all my lovely followers–near and far–don’t think I forgot about you.
You can read the article, “Rochester Woman Shares Culinary Secrets on Food Blog” HERE
I’m not sure what culinary secrets I have to offer , but I will leave you with a couple tips:
- Throw away that spice you have in your cupboard labeled “Curry Powder.” It makes all your food taste the same and is mostly made with cheap, filler spices.
- Buy your spices in bulk. Toast the spices and grind them fresh before using. You’ll taste the difference in your food. I use an old coffee grinder to do this (once you grind spices in a coffee grinder, you shouldn’t grind coffee in it again. It’ll taste funky.).
- Always “whip” your yogurt before adding to a curry. I’m not sure of the science behind it (Piyush has explained it to me a couple times, but I never remember), but it helps your curry become more creamy and less tangy.
- If you taste your dish and feel that something is missing, try adding a little lemon juice. Sometimes you just need a little acid to balance all the flavors.
- Experiment and have fun. That’s all that really matters.