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Indian as Apple Pie

Chicago, Illinois

Born in India and raised in the United States, Anupy Singa grew up visiting her grandfather's childhood village in Punjab, India. With her grandfather is where she first learned to cook traditional, spicy Punjabi-style food. This passion is what compelled Anupy Singa to leave her journalism career to teach her daughters to appreciate good Indian food and to begin a blog on www.indianasapplepie.com, as well as author several best selling Indian cookboods. Indian as Apple Pie soon became her now Chicago based company of the sauces she learned to make while growing up. Anupy Singa aims to celebrate both her Indian roots and American upbringing with good food.

	Tikka Masala Sauce Tikka Masala balances the tartness of tomatoes with the subtleness of earthy spices. 84203020 · UPC 857384004199 · 12/16 oz.
	Punjabi Masala Sauce A starter for virtually any North Indian curry - the 'secret' that most Punjabi families keep on hand for a quick and easy meal. 84203040 · UPC 857384004205 · 12/16 oz.
	Tamarind Chutney Sweet and sour notes make this chutney a perfect accompaniment to both Indian and non-Indian meals. 84203600 · UPC 857384004236 · 12/7.5 oz.
	Tamarind Puree Tamarind Puree is a concentrate of tamarind, the pod of a tree found and cultivated mostly in India. Its tart taste makes it a perfect addition to Indian dishes. 84203650 · UPC857384004229 · 12/5 oz.
	Kala Namak (black salt) A special ingredient in many Indian dishes. This is a pungent, naturally deep purple rock salt extracted from the Himalayas. 84202130 · UPC 857384004137 · 12/4 oz.
	Garam Masala Salt Literally translated this means 'warm spice mix', and is an essential blend used throughout North Indian cuisine. 84202150 · UPC 857384004007 · 12/1.9 oz.
	Tandoori Masala Spice This is one of the most versatile spice bends. Mix it with yogurt for a marinade for any protein, or use as a dry rub or seasoning. 84202170 · UPC 857384004168 · 12/2 oz.
	Chana Masala Spice The perfect spicy and tart blend for the chickpea curry of the same name. The key ingredient is pomegranate seeds which lend a needed subtle sourness. 84202190 · UPC 857384004106 · 12/2 oz.
	Coriander Powder Light, fresh, citrus, and grassy are the flavors you'll get when you use coriander powder. It lends depth to your Indian curries and can also add tang without using lemon juice. The seeds, knowns as sabut dhania in Hindi, are beautifully round and yellow-green and come from the flowers of the coriander plant, also known as cilantro. 84202040 · UPC · 12/2.1 oz.
	Mustard Seed Mustard seed, rai, are to South Indian what cumin seeds are to the North. In Indian cooking, the brownish-black variety is used most. They add tartness to a dish when ground to a powder and a mustard taste when ground to a paste. 84202060 · UPC857384004014 · 12/2.1 oz.
	Red Chili Powder In India, Red Chile Powder is called lal mirch. This red powder made from dried chiles adds color and heat to a dish. Use sparingly for milder notes, but if you like spicy food, you'll want to be more generous. This chile is the ground powder of the chile peppers and should not be mistaken with chili powder. 84202080 · UPC857384004021 · 12/2 oz.
	Tumeric Powder Earthy and warm, turmeric (haldi) is a versatile spice and critical to most Indian dishes. A lot like ginger, fresh turmeric grows underground. 84202100 · UPC857384004038 · 12/2.6 oz.
	Chaat Masala Spice The word chaat literally means to lick your plate clean - it was that good. It's the main spice blend that is in many snack foods and fresh ingredients, especially onion and cucumber salads, which are often served with an Indian meal. 84202110 · UPC 857384004113 · 12/2 oz.
	Chai Masala Most people don't realize that the spices, which make authentic Indian tea, can easily be combined and ground at home. Use this masala to make tea or be more creative by using it in everything from breads, apple pie, and even sprinkled over roasted nuts. This is a true Desi chai spice blend. 84202180 · UPC857384004120 · 12/2 oz.
	Pigeon Peas - Dhuli Toor Dal Dhuli Toor Dal is commonly used in South Indian cooking and is a great source of protein and fiber, while low in fat. When it’s split and skinned it is used in the well-known stew called Sambhar. It has a wonderfully earthy, rich taste when cooked with water, spices, and lots of root vegetables. It’s a perfect winter stew. 84203820 · UPC857384004090 · 6/25 oz.
	Yellow Split Moong - Dhuli Moong Dal This legume (dal) is derived from the whole green moong bean, which when the skin is removed and it is split, appears yellow. Dhuli comes from the Hindi world for cleaned, which means that the skin has been removed. 84203840 · UPC857384004076 · 6/31 oz.
	Whole Black Chickpeas - Kala Chana Most are more familiar with the white chickpea, but once you start cooking with this smaller, meatier tasting chickpea, you’ll see why it commands so much respect in North Indian cuisine. It’s higher in protein and fiber and lower in fat than its white counterpart. 84203860 · UPC857384004069 · 6/32 oz.
	Whole Black Gram - Sabut Urad Dal Whole black gram is a mainstay in Indian cooking. In North India, it is referred to as the queen of all dals. When cooked over a low fire, these beautiful black and rich legumes cook down into a rich and hearty dal. 84203880 · UPC857384004083 · 6/26 oz.
	Sambhar Powder This is the key spice blend in the South Indian dish sambhar, in which vegetables and lentils are cooked together along with tamarind. This powerful spice blend is also the essence of an irresistible stew served alongside dosa, a rice and lentil crepe. 84203910 · UPC857384004151 · 12/2 oz.
	Rasam Powder 84203930 · UPC 857384004144 · 12/2 oz.
	Cumin Seed 84202020 · UPC 857384004052 · 12/2.1 oz.