Asia & Pacific Ocean recipe collection

Pressure cooker rogan josh simmers tender mutton in a rich, nutty gravy of freshly roasted and ground coconut, almonds, and whole spices, with yogurt stirred in gradually. An aromatic Indian curry made fast in the pressure cooker.

Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.

Indian pulao rice with ghee-fried onions, garlic, and green peas. A simple, fragrant one-pot rice dish that serves as the base for endless spice variations.

Pureed vegetable soup with broccoli florets: silky potato-thickened base of carrots, celery, onion, and garlic with thyme and nutmeg, then scattered with steamed broccoli florets for bite.

Homemade curry powder blends cumin, coriander, fenugreek, mustard, turmeric, and ginger into a fresh, fragrant spice mix. Five-minute blender recipe that keeps for three months.

This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.

Try this quick and tasty dish that curries your corn and zucchini in a hurry!

A quick and easy Chinese Sichuan sauce with loads of flavor.

A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.

Raita with tomato, cucumber, scallions, and cilantro in a yogurt base with bloomed cumin and ginger. A cooling Indian condiment that tames spicy curries and adds a tangy, creamy contrast to any meal.

Try this delicious exotic recipe that will open you up to new flavors.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Rasomadhuri, Indian fried cheese balls made with ricotta, milk powder, and cardamom, soaked 24 hours in sugar syrup. A traditional sweet that melts on your tongue.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Rajma recipe with red kidney beans simmered in a spiced onion, tomato, and ginger masala with turmeric and garam masala. A hearty North Indian comfort dish, stovetop or pressure cooker.