cooking mixes and asian

139

Recipes

Garam Masala Ala Madhur Jaffrey

Posted by magpie diner  

I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is... MORE»

Recipe #395197

select

Thai Green Masala Paste (Taaza Masala)

Posted by Galley Wench  

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and corriander/cilantrol in a recipe. A welcome addition to curry or spicy recipes. Recipe from... MORE»

Recipe #388210

select

Minnesota Masala

Posted by David J Rust  

I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are... MORE»

Recipe #386104

select

Saudi Kabsa Spice Mix

(6 reviews) Posted by UmmBinat  

Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com MORE»

Recipe #369025

select

Tamari Bouillon Broth With Instant Variation

Posted by KateL  

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in... MORE»

Recipe #361079

select

Ghee

Posted by Chef #621139  

This rich semi soft butter is used in Indian Cuisine. It stores for long periods of time. I got this recipe from Backpacker magazine it doesn't need to be refrigerated so it is handy to pack up and hit the trail. MORE»

Recipe #353639

select

Panang Curry Paste

(1 reviews) Posted by Celticevergreen  

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even... MORE»

Recipe #351406

select

Panch Phoron - Indian 5-Spice

(2 reviews) Posted by Sue L  

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a... MORE»

Recipe #350199

select

Tandoori Masala (Spice Mix)

(1 reviews) Posted by Sandi (From CA)  

I can't remember where I got this, but it's good! We used it on chicken. MORE»

Recipe #333539

select

Thai Mussaman Curry Paste

Posted by Celticevergreen  

This comes from the region around the Malaysian/Thai border and can be used with beef, chicken, lamb or duck. The shrimp paste cube, still wrapped, should be dry-fryed in a clean skillet for 5 minutes warming each side for a minute or so. This... MORE»

Recipe #330145

select

Madrasi Masala Paste

Posted by Celticevergreen  

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer. MORE»

Recipe #330084

select

(Paki) Garam Masala

(1 reviews) Posted by CelticBrewer  

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of... MORE»

Recipe #325657

select

Sambal Kecap

Posted by Celticevergreen  

This spice mixture is commonly served with chicken or beef satays instead of or along side the usual peanut sauce. MORE»

Recipe #322504

select

Sambal Salamat

Posted by Celticevergreen  

This hot tomato sambal is popular in Indonesia where is is used to pep up the spice level of any dish on the table, kind of how we serve tabasco on chili. MORE»

Recipe #322429

select

Indonesian Island-Style Curry Powder

Posted by Celticevergreen  

This spice mixture is widely used in Indonesian cooking. Comes from an adaption of several spice recipes from Indonesia. MORE»

Recipe #322426

select

Kitchen Cupboard Curry Powder

Posted by cookiedog  

If you enjoy curry dishes, it is definitely worth making your own curry powder as it is so much better. This recipe is from Vegetarian Planet. MORE»

Recipe #310474

select

Red Curry Paste (Krueng Gaeng Peht)

Posted by Renegade Chef  

From Nancie McDermott's Real Thai: The Best of Thailand's Regional Cooking. If you want to save time you can grind the spices and combine the rest using a food processor instead of a mortar. I have been using this recipe lately and with the... MORE»

Recipe #293777

select

Classic Arabian Kabsa Spice Mix from the Spice Route

(1 reviews) Posted by French Tart  

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic... MORE»

Recipe #290159

select

Asian Sea Salt

Posted by Sonya01  

looks nice to sprinkle on chicken & fish. MORE»

Recipe #283208

select

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

(2 reviews) Posted by French Tart  

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the... MORE»

Recipe #279714

select