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Aromatic Khas Garam Masala by HijabiHomegirl
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1 vote
164 views
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Instant Mango Pickle by Hina GujralInstant Mango Pickle is a delectable mango pickle recipe that is ready to eat in few hours. Is that even possible? Yes, it is. The Instant Mango Pickle is the kind of recipe that saves you hours of labor in the kitchen. Now you can make pickle whenever you want without waiting for the bright sunny day. All you need is raw mangoes and… |
1 vote
2446 views
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Piccalilli Relish by Salad FoodieThe final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can't get enough of that lightly pungent and savory condiment....and it’s way easy to make using a food processor for most of the chopping tasks. Make a batch of this to give as holiday gifts, and to enjoy yourself through… |
1 vote
7821 views
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Asian-Style Asparagus by RecipeKingAsian-Style Asparagus-is a delicous, easy and quick (20) minute recipe for a spicy Chinese side. Tender, fresh asparagus spears are simmered on the stovetop in a sesame-ginger sauce for a dish that will rival the best Chinese restaurants. It is also a healthy, low calories, low fat, low cholesterol, low sodium, low sugars, low… |
1 vote
3266 views
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Paruppu urundai kuzhambu by RanjaniParuppu urundai kuzhambu , Lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch. |
1 vote
1205 views
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Potato coconut milk curry by VIJAYA RODRIGOThis is a typical Sri Lankan Curry. |
1 vote
1922 views
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Baek Kimchi (White Non-Spicy Kimchi) by jason kimNow that we successfully finished our batch of kimchi a couple weeks ago, we thought venturing into other kimchi domains would be suitable and easier, especially with the warming of the weather. So we decided to make some baek kimchi (white kimchi), which is basically the opposite of its cousin, the regular spicy kimchi. However, this… |
1 vote
2020 views
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Korean Kimchi (Spicy Fermented Cabbage) by jason kimI finally made my first official batch of kimchi (fermented spicy cabbage) last week with some success and now just finishing up the editing and writing part of it. My version came out pretty good--the result being a mild (as in not so spicy), fresh taste with a surprising crunch to each bite. The only thing that might have made it… |
1 vote
2449 views
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Amma's Mango Chutney by Aliena Varghese
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1 vote
2390 views
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RED CHILLI ROAST BEEF by VIJAYA RODRIGOThis is my own recipe, which I slightly modified from my mother's recipe. The red chillies can be cut down if one is not used to spicy food. |
2 votes
2978 views
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Stir-Fry Celery with Fresh Squid by kitchen flavoursThis is another Chinese stir-fry dish that I really enjoy. The celery and the squids are cooked separately and then combined in the final stir-fry, as the squids will get tough when overcooked. If you are like me, as I love stir-fry vegetables where they remain crisp and fresh, then try this dish. |
1 vote
2727 views
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Eggplant & Potato Vindaloo by RoshanAn exotic twist to traditional vindaloo |
1 vote
2372 views
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Indian Raita with Persian flavor by Deepti NaikThe inspiration of this recipe came from the Iranian drink called Doogh. Doogh is made up of yogurt and mint. To give Indian raita a Persian flavor, I used ingredients used for Doogh and in a hot summer day it turned out to be really good. |
1 vote
2957 views
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Plum Chutney by Deepti Naik
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2 votes
3696 views
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