Baked Onion Bhajis. Authentic Bangladeshi Beef Curry Rating: 4. This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. By Maisha Dewan. Indian Chicken Rub. Indian Chicken Rub Rating: 4. By Armando Sepulveda-Sheffield. Traditional Chicken Curry. Traditional Chicken Curry Rating: 4.
This is a traditional North Indian Punjabi chicken curry dish. Serve with basmati rice or fresh Indian roti or naan. By Simmi G. Traditional Rub for St. Louis Ribs. Louis Ribs Rating: 4. A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St.
Louis-style spareribs. By Smithfield R. Sponsored By Smithfield. Panang Curry Paste. Panang Curry Paste Rating: 5 stars. This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks.
To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.
By Wiley. Aloo Gobi. Aloo Gobi Rating: 4. Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating. Thai Beef. Thai Beef Rating: 4. A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce.
This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices. By BadLittleChef. Moroccan-Spiced Pork Roast. Moroccan-Spiced Pork Roast Rating: 4. Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive.
This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon! By Chef John. Moroccan Couscous. Moroccan Couscous Rating: 4. This dish is great served with my Lamb Tagine and Cucumber Raita also on this site. By BenevolentEmpress.
Grilled Chicken Thighs Tandoori. Grilled Chicken Thighs Tandoori Rating: 4. Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.
Sponsored By MyPlate. Red Split Lentils Masoor Dal. Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze.
Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids. By katie. Lentil Tacos. Actually, it is rather good with roasted summer vegetables too. Option 3: My third suggestion is something that came about when I was doing a bit of housekeeping, checking the contents of both my fridge and freezer. I put together a Vietnamese inspired pork and coriander meatball noodle soup. A fragrant broth, infused with ginger and lemongrass, with herby meatballs.
First make the zhug by carefully chopping the chillies. You can de-seed them but I don't usually bother. I wear gloves because I am allergic to them; sometimes wearing a Haz Mat bunny suit and goggles. You never know - it could be the next fashion trend in my part of north London! In a small frying pan, lightly toast the spices over a medium heat.
I tend to bash them with a pestle and mortar before adding to a food processor. Add the garlic, coriander and half the olive oil. Taste and add more olive oil if necessary.
Add the lemon or lime juice and more salt to taste. Serve at room temperature. Zhug is an essential accompaniment to falafel and Middle Eastern spiced roast lamb. The last time I made it was for a New Year's Eve party. I know people can probably take a lot of heat when they are boozed up, but I had put far too much chilli in it. Problem solved by stirring the zhug into a blend of cream cheese and natural yoghurt. It definitely helped the party go with a bang from what I can remember! Pour the boiling water over the dried apricots and set aside to plump up for at least 1 hour.
Drain, reserving the soaking liquid. Whizz up the garlic in a blender until beginning to form a paste. You will need to scrape down the sides of the blender jug. Add drained apricots, lemon juice, salt, pepper and cayenne. Blend to a paste. Add the coriander and other herbs, continue to blend until it reaches a consistency you like.
I prefer mine still a little rough. Add the walnut oil and a little of the soaking liquid, depending on how runny you want the sauce.
Give it another whizz up in the blender. Set aside for an hour to allow the flavours to develop. Check the seasoning and add more salt if necessary.
Blend garlic, spring onions, fish sauce and coriander to a paste. Tip into bowl with beaten egg and pork mince. Scrunch up until well mixed. I don't bother adding extra seasoning, but you may want to check the flavour. A quick way to do this is to heat a small frying pan over a high heat. Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch.
Try this creamy raita as a side dish in an Indian feast. As well as cooling coriander and mint, it has a little kick from the addition of green chilli.
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level. This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans. Enjoy this fresh, fragrant, lightly-spiced coriander relish as a cooling contrast to rich dishes. It's great with fried snacks too. A superhealthy supper: low fat and containing a good source of beta-carotene.
Great for keeping those New Year's resolutions and quick to make too. A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather. Hummus is so easy to make and beats shop-bought varieties every time. Add a touch of sophistication to your party with these spicy seafood treats. The combination of sweet squash, creamy ricotta and a zingy salsa creates a flavour-packed supper.
The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black. Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too. A starter or nibble inspired by South Africa, with a hint of inspiration from India.
It's low fat too. Everyone will think you've used chilli, but the fieriness of this dish is simply crushed black pepper.
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