Search Results (627 found)
cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
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Sliced okra, stir-fried with fresh shrimp, lots of red fresh chilies, garlic, and Malaysian shrimp paste will make a main dish that's spicy and different.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you like the flavor of chickpea flour (besan) in sweets, you will love this halwa. Your kids may gobble it up even before it has a chance to cool down.
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Spiced cottage cheese is topped with a combination of ginger, onion, green chile pepper, and wilted spinach.
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Basmati rice is simmered with clarified butter, cloves, raisins and cashews to create this authentic, slightly sweet taste of India.
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Get Iced Chai Recipe from Food Network
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy and refreshing drink.
cooking.nytimes.com
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot You can bake this recipe as one larger pudding or as individual servings It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven