1.  Throughout India, a wide variety of spice blends create the regional flavors of the Indian cuisine. Rubbed into meat before stewing, sautéed with vegetables, sprinkled over fish before broiling, these mixes permeate the cuisine.
2.  Use of herbs, spices, lemon juice create taste and encourage a healthier lifestyle  Seasonings and spices can make low-fat cooking taste gourmet and help you maintain a healthful eating plan.
3.  Spice blends may be sprinkled over dips, soups, sauces, stir fry.  They are versatile and may be used creatively in any dish
4.  This spice blend can be used in any recipe calling for curry

The soul of an Indian kitchen is the art of blending spices.  Currry powder is associated with Indian cooking.  But, curry powder is not a set blend and are actually blends of a number of spices, and therefore, although they might share the name, each curry recipe is a little different. Each State in India has its own blend and each family is partial to their own blend and each cook is partial to his bend which may be many and which change daily.  Also many foods like meats, vegetables, seafoods, eggs may their own blends.  This makes Indian cuisine new and exciting everyday and therfore distinct.

Egg Curry
Ingredients : serves 4 - 8
3 Tbsp. Spice 'N Flavor Egg Masala
2 Tbsp. vegetable or corn oil
2 cups sliced onions
1 Tbsp. finely chopped ginger
1 cup chopped tomatoes or 2 Tbsp. tomato paste
1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
8 hard-boiled eggs, peeled and halved
1 Tbsp. chopped coriander (cilantro) leaves (optional)
Method:
- In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
- In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.
- Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins. Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.
- Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.
- Serve hot with rice (steamed or pilaf) or with Indian bread such as puri or naan, pita bread or any other bread. May also be served over pasta.
Chefs Tip:
- For a spicier curry, increase the amount of Indias Spice 'N Flavor Egg Masala (or add 1 or 2 chopped fresh green cayenne or serrano chili when sauteing ginger and spice paste in step 2).
- For a heartier dish, add cubed boiled potatoes along with the cream in step 4.