Hi, two quick questions for you guys:
1. Sometimes I see glass jars of Indian sauces at stores, sauces such as curry or vindaloo or whatever. I am just wondering if I can add the sauce directly to steamed rice, or do I need to cook it with something, or re-constitute/dilute it somehow.
2. What to call a pouch of ready-to-eat sauce that you just heat up in boiling water and then add it to steamed rice or noodles.
Thanks.
1. Sometimes I see glass jars of Indian sauces at stores, sauces such as curry or vindaloo or whatever. I am just wondering if I can add the sauce directly to steamed rice, or do I need to cook it with something, or re-constitute/dilute it somehow.
2. What to call a pouch of ready-to-eat sauce that you just heat up in boiling water and then add it to steamed rice or noodles.
Thanks.