69 tamil recipes

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. 'Chat' refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Alligator stew simmers tender cubes of gator tail in a spiced broth of green chiles, tomato, garlic and cumin. A soak in salted water and milk first keeps the meat mild and tender. A true Cajun wild-game stew.

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

No-bake chocolate truffles shaped like tiny mice with almond ears, dragee eyes, and licorice tails. A fun holiday treat kids love to make and eat. Makes 2 dozen.