Curry leaves add a mysterious aroma and flavor to Indian dals and stews, meats and vegetable masalas, pickles, and pakoras. Grow your own curry leaf plant!
Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.”
Rich, creamy, and so easy to make in your Instant Pot, Greek yogurt is made with just 2 ingredients. And strain it overnight and you have delicious cream cheese!
Coconut in all its forms adds richness and nutty sweetness to both sweet or savory dishes. Perfect with curries for meat, lentils or vegetables, or as a foundation for pudding, as in rice or chocolate, ice cream, custard, and panna cotta.
Kerala garam masala is fragrant with fennel, star anise, and mace. Make this spice blend and take your cooking to the next level. Perfect for stews, curries, eggs, rice, and dals.
Sichuan chili oil is numbing, tingling, and spicy all at once. This recipe is quick and easy to make, and you will find all kinds of food to put it on.