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By: Hawkeye

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BTW; a tip I picked up from an Indian chef a while ago; Adding crushed dry fenugreek leaves (kasuri methi) 5 min before your dish is ready cooked gives it a buttery taste. Tried it in the vegan bechamel (made it w/oil instead of butter) and the turn out was pretty good. Have mostly added it to Indian dishes, but will now experiment onward in other cuisines!


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