Getting All Curried Away **Giveaway!

I received a really thoughtful gift from my mother-in-law for Christmas that I've been using and I have really enjoyed- so I'm going to share the love with one of you! I should have called this 'Favorite Things' and gone all Oprah on you, but you'll have to do that part with your imagination...

I want to introduce one of my favorite things when wanting to quickly cook an Indian meal: (say it in your best Oprah loud announcement voice) "PENZEY'S SPICES!!!!" ;) They have stores in a lot of places around the country, but they also have a beautiful catalog with recipes that comes out several times a year.

You can open the pdf file of their catalog or you can go to their website and request a copy be mailed to you. There are a handful of Indian recipes in the Spring 2011 Catalog (Butter Chicken, Lemon Rice, and Tandoori Lamb). Page 20 is where the pre-mixed curries/seasonings start. Their website is not particularly easy to navigate/has no pictures, so the catalog is definitely an easier source to browse. They do have recipes on their website too though- and you can search through those fairly easily. FYI: Their Tandoori Chicken recipe is delish and tastes just like the real deal.

Some of Penzey's Indian Currys

So, to spice up your February, I'm giving away a small box of spices, similar to the one pictured here. I'm going to send a lucky winner a 1/4 cup jar of each of these .

• Garam Masala- The formula for this blend was brought into the store by a Punjabi man who had recently moved to the U.S. It was his mother's recipe and in exchange for grinding and blending the whole spices for him, he gave it to us. His mother was proud to hear that her blend had become a hit in America.

• Sweet Curry Powder- A good starter curry powder-great flavor with little heat. Travel to the port towns of Southwestern India today and you will be served a variety of fish seasoned with this same style of curry, though sometimes with a pinch more fenugreek and always with a healthy dose of fiery hot peppers.
• Rogan Josh Seasoning- Just a little spicy. A very popular dish from Northern India and Pakistan. This version of the red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors.
• Tandoori Seasoning- Clay ovens known as tandoors and the flavorful food they produce have entered the fast food market all over India and many major cities of the West as well. The most popular tandoori food is chicken. Skinless half chickens are marinated overnight, skewered and baked. Tandoors are extremely hot, which seals in the juices of the chicken. Like a microwave, tandoors cook so quickly that browning doesn't take place. The red color of Tandoori chicken in Indian restaurants comes from food coloring. It is possible to reproduce the rich flavor, if not the cooking technique, of this dish at home. Mix 1-2 TB. with 1 Cup plain yogurt and the juice of ½ lemon. Pour over a cut-up skinless chicken, cover and place in the refrigerator for at least 4 hours, preferably overnight. Remove from marinade, bake 45 minutes uncovered at 325°, turning and basting every 15 minutes.

**To enter, post a comment below before midnight on Thursday the 17th and tell me your favorite Indian dish/food to eat. :) If you've not had Indian food, tell me why. Preconceived ideas of flavors? Heat/Spice? Fear? :) Ha! I'll pick a winner on Friday. U.S. entries only.