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Dining at home has long been a staple of the American diet.

It’s a staple that many Americans will likely find familiar to anyone who has spent the last decade or so in the US.

But for those of us who love Indian cooking, there’s no denying that it’s the one dish that is uniquely our own.

And while Indian cooking is arguably the oldest cuisine in the world, the recipes and styles have evolved over the centuries.

For those who are new to Indian cooking and have never tried it before, we’ve put together a guide to help you get started.

Whether you’re a seasoned chef looking to learn new techniques or an aspiring cook, this is the place to start.

Indian Cooking Oil Ingredients: 1 cup (1 stick) butter 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon salt 1 tablespoon vegetable oil 1/4 cup water Ingredients: 4 cups vegetable stock, such as red kidney, coconut, or safflower 1 tablespoon salt 1/8 teaspoon ground cloves, or 1/16 teaspoon ground ginger 1 tablespoon white wine, such the brand you’re using Instructions: Mix together butter, sugar, cinnamon, salt, and oil in a large bowl.

Pour in the stock and add the ginger, cloves, and wine.

Mix well.

Cover and refrigerate for at least 2 hours.

Store in an airtight container.

(This recipe works well in the refrigerator.

If you need to reheat the sauce in the microwave, you can just cover the jar with aluminum foil.

You can also use an electric mixer or a hand mixer to whip up the sauce, but I’ve found the recipe works best with an electric hand mixer.)

Notes: You may find that adding more vegetable oil to the sauce makes it taste more intense.

If this is a problem, add 1/3 cup of vegetable stock to the hot sauce in a small bowl, whisking constantly.

Nutrition Information Serving Size: 1/6 cup Amount Per Serving: