515 indian recipes

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Curried cheddar and cream cheese spread with dry sherry and chopped chutney. Serve with crackers as an appetizer or with fresh fruit as a light dessert. Ready in 10 minutes.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can't buy in a bottle.

A 3-ingredient curry sauce made with salad dressing, curry powder, and paprika. No cooking required. Mix, chill, and serve.

Rich, velvety chicken liver pate with a warm curry kick, blended smooth with hard-boiled eggs and sealed under a golden layer of melted butter. A stunning make-ahead appetizer that's ready in minutes and improves overnight.

Curried chutney spread with cream cheese, toasted almonds, curry powder, and dry mustard. A no-cook appetizer that doubles as a stuffing for dates and celery.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Paper-thin cucumber slices with creamy goat cheese, lemon juice, and hazelnut oil. An elegant, no-cook salad where ingredient quality is everything. Simple, refined, and fresh.

Rolled castle steak is a tenderized round steak stuffed with a curry-seasoned ground beef filling, tied, browned, and braised until tender. The pan juices make a rich gravy.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Thai yellow curry paste from scratch with toasted cumin and coriander seeds, dried red chilies, lemongrass, shallots, garlic, and warm spices. Pairs naturally with beef and pork.