Type what you have

Ingredients

• greek yogurt
• lime
• tamarind paste
• garam masala
• cumin
• hot sauce
• sugar
• water
• potato chip
• jalapeno pepper
• red bell pepper
• red onion
• green onion
• purple potato
• mint
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Ingredients

• mayonnaise
• sour cream
• curry powder
• turmeric
• onion
• lemon juice
• garlic salt
• cumin
• cayenne pepper

Instructions

1. 1 Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

By Tammy Lynn

Ingredients

• yogurt
• ginger-garlic paste
• lemon juice
• turmeric
• red chile pepper
• cumin
• garam masala
• salt
• paneer
• onion
• green bell pepper
• vegetable oil
• onion
• green chutney

Instructions

1. 1 Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
2. 2 Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
5. 5 Mix onion rings with green chutney and serve with skewers.

By Swati

Ingredients

• mayonnaise
• tarragon vinegar
• horseradish
• onion
• curry powder

Instructions

1. 1 Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

By Allrecipes Member

Ingredients

• apple
• water
• tomato
• onion
• malt vinegar
• white sugar
• sultana raisin
• curry powder
• salt
• mustard seed
• cayenne pepper
• garlic

Instructions

1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Ingredients

• red bell pepper
• onion
• white wine vinegar
• sugar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• green chile pepper
• garlic
• ginger
• salt
• turmeric
• vegetable oil
• potato
• water
• chickpea flour
• salt
• turmeric
• mustard oil
• vegetable oil

Instructions

1. 1 Combine the chiles, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and pestle and process into a fine paste. (Add a tablespoon of water if you need more liquid.) Set aside.
2. 2 Place the potatoes in a saucepan with the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook the potatoes until they're soft and easily pierced with a fork, about 15 minutes. Reserve the cooking water.
3. 3 Mash the potatoes while they're still warm, using some of the cooking water to get a smooth consistency. Mix in 1 tablespoon green chile paste, chickpea flour, 2 1/2 teaspoons salt, 1 teaspoon turmeric, and mustard oil. Add enough reserved potato-cooking water as needed to make a soft dough. Taste the dough for heat level and seasoning (the dough will taste raw, but should be salty and spicy; the flavors will mellow slightly during cooking). Add more salt and chile paste if desired.
4. 4 Heat the cooking oil in a deep pan over medium-high heat. Use a potato ricer (or sev machine, if you have one) to press noodles into the oil. Fry until golden brown and crisp, about two minutes. Use a skimmer or slotted spoon to transfer the noodles to a paper towel-lined bowl. Repeat until all noodles are fried. Store in an airtight container for up to two weeks.

By Doughgirl8

Ingredients

• potato
• pea
• vegetable oil
• cumin seed
• bay leaf
• ground beef
• onion
• garlic
• ginger root
• salt
• cumin
• coriander
• turmeric
• chili powder
• cinnamon
• cardamom
• black pepper
• oil
• cilantro
• green chile pepper
• phyllo dough

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• pumpkin seed
• brown sugar
• cinnamon
• curry powder
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Add vegetable oil gradually, until lightly coated. Spread seeds evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove the sheet from the oven and flip the seeds. Continue baking, flipping seeds every 10 minutes, until crunchy and golden brown, 20 to 30 minutes.

By ziblizard

Ingredients

• chicken wing
• vegetable oil
• soy sauce
• green onion
• garlic
• curry powder
• turmeric
• black pepper

Instructions

1. 1 Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and pepper in a resealable plastic bag. Squeeze out any excess air, seal the bag, and refrigerate for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread chicken wings into a large baking dish.
4. 4 Bake in the preheated oven until wings are browned, about 25 minutes.

By Musher

Ingredients

• chickpea
• lemon juice
• olive oil
• brown sugar
• cumin
• coriander
• cinnamon
• garam masala
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

Ingredients

• cauliflower
• chickpea flour
• potato
• water
• red onion
• salt
• garlic
• curry powder
• coriander
• cayenne pepper
• cumin
• cooking spray

Instructions

1. 1 Mix together cauliflower, chickpea flour, potatoes, water, red onion, salt, garlic, curry powder, coriander, cayenne pepper, and cumin in a large bowl until well combined. Set batter aside to rest for 10 minutes.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C). Grease the basket of the air fryer with cooking spray.
3. 3 Spoon 2 tablespoons batter into the prepared basket and flatten. Repeat this as many times as the basket space allows without the pakoras touching. Mist the top of each pakora with cooking spray.
4. 4 Cook in the preheated air fryer for 8 minutes. Flip and cook for 8 more minutes. Transfer pakoras to a paper towel-lined plate. Repeat steps 3 and 4 with remaining batter.

By Soup Loving Nicole

Ingredients

• yogurt
• sour cream
• cucumber
• tomato
• cumin
• paprika
• garlic
• salt
• pepper

Instructions

1. 1 Whisk together yogurt, sour cream, cumin, paprika, and garlic in a salad bowl.
2. 2 Add cucumbers and tomatoes; toss and chill at least 30 minutes before serving.

By Katherine Denning

Ingredients

• vegetable oil
• chickpea flour
• salt
• cayenne pepper
• cumin seed
• baking powder
• water
• potato

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
3. 3 Dip potato slices in batter until well-coated.
4. 4 Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

By DarkAngel

Ingredients

• sweet potato
• butter
• milk
• onion soup mix
• curry powder
• wonton wrapper
• sesame oil

Instructions

1. 1 Simmer sweet potatoes with a little water until very soft. Drain, and mash with butter, milk, onion soup mix, and curry powder.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper. Brush two adjacent edges of wrapper with water, fold into a triangle, and press the edges together to seal. Brush both sides with sesame oil. Place the samosas on a baking sheet.
4. 4 Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more.

By Allrecipes Member

Ingredients

• onion
• ketchup
• lemon juice
• sugar
• cilantro
• fenugreek leaves
• chili powder
• salt

Instructions

1. 1 Stir together onion and ketchup in a medium bowl until onion is thinly and evenly coated. Mix in lemon juice. Stir in sugar, cilantro, fenugreek, chili powder, and salt until well combined. Cover and chill in the refrigerator for 24 hours to let the lemon juice neutralize the onion flavor slightly.

By CELTICFANMAN

Ingredients

• red onion
• yellow onion
• salt
• jalapeno pepper
• garlic
• coriander
• chili powder
• turmeric
• cumin
• chickpea flour
• water
• cooking spray

Instructions

1. 1 Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching.
4. 4 Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

By Soup Loving Nicole

Ingredients

• banana
• peanut butter
• chia seed

Instructions

1. 1 Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.

By Cee Bat

Ingredients

• sour cream
• lemonade concentrate
• poppy seed
• salt
• lemon

Instructions

1. 1 Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

By Bibi

Ingredients

• cream cheese
• brown sugar
• pumpkin puree
• maple syrup
• vanilla extract
• cinnamon
• nutmeg
• allspice

Instructions

1. 1 Beat cream cheese and brown sugar together in a bowl using a mixer until light and fluffy. Add pumpkin, maple syrup, vanilla extract, cinnamon, nutmeg, and allspice and beat on medium speed until well blended. Chill until serving.

By Keri Blythe Shinn

Ingredients

• cream cheese
• brown sugar
• cinnamon
• raisin
• walnut

Instructions

1. 1 Beat cream cheese, brown sugar, and cinnamon with an electric mixer on high until fluffy. Stir in raisins and chopped toasted walnuts.

By MomMatula

Ingredients

• popping sorghum
• canola oil
• sugar
• cinnamon

Instructions

1. 1 Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.

By Alli Shircliff

Ingredients

• ricotta
• cocoa powder
• honey
• almond extract
• semisweet chocolate chip
• almond
• pretzel crisps

Instructions

1. 1 Combine ricotta, cocoa powder, honey, and almond extract in a bowl. Mix with electric hand mixer or whisk until thoroughly blended, about 2 minutes. Transfer mixture to a serving bowl. Top with mini chocolate chips and almonds.
2. 2 Serve with Snack Factory® Original Pretzel Crisps®.

By Tammy Lynn

Ingredients

• walnut

Instructions

1. 1 Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

By California Walnuts

Ingredients

• potato chip
• parmesan cheese
• basil
• garlic
• basil
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
3. 3 Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.

By Cally

Ingredients

• cream cheese
• salsa
• bacon
• green onion
• salt
• black pepper
• avocado

Instructions

1. 1 Mix cream cheese, salsa, bacon, green onions, salt, and pepper in a bowl; top with avocado cubes.

By Heath

Ingredients

• pinto bean
• cocoa powder
• cashew
• honey
• brown sugar
• almond milk
• chocolate chip

Instructions

1. 1 Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

By u2scottswife

Ingredients

• bamboo toothpick
• salami
• mozzarella cheese
• black olive
• grape tomato
• artichoke heart
• basil
• olive oil

Instructions

1. 1 Thread ingredients onto toothpicks in the following order: salami roll, mozzarella cube, olive, tomato half, artichoke heart, and basil leaf. Arrange toothpicks on a serving platter and drizzle olive oil over top.

By Lindsey

Ingredients

• almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• coriander
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• cream cheese
• milk
• radish
• dill

Instructions

1. 1 Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.

By gartenfee