|
160
results
|
||
|
Narrow Results
Topic
Recipe (160)
|
05/18/2008
The key to this dish is plenty of spicy gravy, enhanced by the additions of amchur (dried mango) powder and anardana (dried pomegranate seeds) powder.
Does Not Apply
Source: Hooked on Heat
05/17/2008
Hot and sweet, this recipe for chutney will keep for months and it makes a lively accompaniment to many traditional Indian dishes.
Does Not Apply
Source: Health Central
05/16/2008
A simple combination of bold flavors make this traditional Bengali prawn dish an easy, memorable dinner.
Does Not Apply
Source: Chow
05/15/2008
Mushrooms and other vegetables replace meat in these takes on the original kebab.
Does Not Apply
Source: The Times of India
05/14/2008
The flavor from fried cumin seeds rings out in this light red lentil soup.
Does Not Apply
Source: Smitten Kitchen
05/13/2008
Bring Trinidadian street food to the table with this recipe for pholourie bubbles of fried split pea flour lightly coated in mango chutney.
Does Not Apply
Source: Trini Gourmet
05/12/2008
Hearty North Indian fare, poppy seeds add a nutty flavor to this spicy okra dish.
Does Not Apply
Source: Nandyala
05/11/2008
Potatoes, chilies, and ginger liven this Indian lunchtime staple.
Does Not Apply
Source: Nourishing Indian Food
05/10/2008
These spicy and sweet black chickpeas are eaten during the Indian New Year to celebrate the birth of the Lord Ram.
Does Not Apply
Source: Aayi's Recipes
05/09/2008
Payesh is served in celebration of a son's birthday. This recipe calls for bay leaves and cashews, which gives the sweet another layer of flavor and texture.
Does Not Apply
Source: Cooking in Calcutta
05/08/2008
This rendition of parathas, the stuffed Indian fried dumpling, reveal a savory lamb filling.
Does Not Apply
Source: How to Cook Everything
05/07/2008
This simple recipe for a potato-stuffed dosa calls for fresh and ground spices, adding depth and heat to the vegetables. Temper the heat with coriander chutney.
Does Not Apply
Source: Aayi's Recipes
04/16/2008
Serve crispy lamb patties with a raw carrot salad dressed with lemon, cumin and ginger.
Does Not Apply
Source: Serious Eats
04/12/2008
Indian tea spices--cinnamon, cardamom, cloves and ginger--give this dessert warmth and dimension.
Does Not Apply
Source: Eating Well
01/19/2008
Garlic, curry, and cumin spice up an Indian-inspired chicken that's baked in the oven for a healthier spin.
Does Not Apply
Source: The Spice House
12/29/2007
Sour yogurt delivers the full flavor of this traditional Keralan dish, made of yams and coconut.
Does Not Apply
Source: Cooking and Me
12/28/2007
This sticky treat is simple to prepare and tastes of the pure essence of coconut.
Does Not Apply
Source: Nandyala
12/27/2007
Fresh ginger, coriander, and jalapeño peppers dress up the more subtle flavors of cauliflower and potatoes.
Does Not Apply
Source: Epicurious
02/06/2007
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.
10/01/2001
Malli kozhi is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors.
Does Not Apply
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
