This recipe was made with a mild curry powder and lightly
spicy garam masala, so adjust spices accordingly.
Serve crispy cabbage pancakes with
a spicy garam masala yogurt sauce aside lamb chops, meatballs or gyros.
Not exact matches
Fruity: Kiwi slices drizzled with blueberry glaze Strawberry and banana slices drizzled with strawberry glaze
Spicy: Stenciled mehndi design using cocoa powder spiked with curry powder or chili powder or chai or
garam masala Drizzled cinnamon glaze and crushed peanuts
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not
spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon
garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
Filed Under: Anjana's Recipes, Chicken, Curries & Sides, Indian Tagged With: aromatic spices, black pepper, Chettinad cuisine, coconut, coriander, cumin, curry, curry leaves, dosas, entree,
garam masala, Indian, red chilis, South Indian,
spicy curry
Riffs on classic snacks hit the spot, like
spicy fried chickpeas ($ 5) sprinkled with
garam masala, cayenne and salt, duck wings ($ 12) slathered in a black peppercorn and ginger glaze and Thai pork sliders ($ 12), Berkshire pork patties topped with pickled carrots, cucumber and peanut sauce.
You could also try following a DIY
garam masala recipe online and omitting anything
spicy from it.
The
spicy, earthy and unique flavor the
garam masala adds in addition to the traditional pumpkin pie flavoring of the Torani and cinnamon is sublime.
The curry powder and the
garam masala give the cauliflower a sweet,
spicy flavor, and the other hint of sweetness from the fennel seeds and the green peas just pulls it all together so deliciously.