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Raw pumpkin seeds are coated with coconut oil, turmeric, cayenne pepper, and ginger in this healing baked snack with a light spicy kick.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and spicy snack when roasted and coated with sugar, cinnamon, ginger, cumin, and a pinch of cayenne pepper.
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You boil lentils, then blend them until smooth to make this pungent puree; curry-scented spices--like cumin, garlic and cayenne--finish the dish.
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Pesarattu is a crepe-like flatbread made with a batter made of rice and lentils.
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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
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The basic mixtures of spices essential to Indian cookery are called masala, from an Arabic word meaning seasonings.
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Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he's most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
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Get Crispy East-Side Mashed Potatoes Recipe from Food Network
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
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Spicy and nutty Indian flatbreads that are a cinch to make.