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This easy-to-make sauce is a great dish to bring to a party or serve as a snack with some pita bread.
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Traditional South Indian dosas are made with a fermented batter of rice and urad dal flavored with fenugreek seeds and salt, then fried on a griddle. Serve with coconut chutney.
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Panch phoron is most common in northern India, where the majority of seed spices are grown.
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A fragrant curry powder made from scratch takes this family-friendly Japanese chicken and vegetable curry to a new level of deliciousness.
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The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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An exotic herb mixture from Georgia.
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Berbere is the highly aromatic and extremely hot national spice mixture of Ethiopia.
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This delicate fish stew comes from the Bengal region of India.
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Homemade paneer simmered in a fragrant, creamy spinach and tomato sauce makes this vegetarian Indian dish one that even meat-lovers will enjoy.