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Sriracha-Lime Kale Chips
Snack American

Sriracha-Lime Kale Chips

4.7

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
  3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
  4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
  5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Pina Colada Fruit Jellies
Snack

Pina Colada Fruit Jellies

4.9

Prep
10 min
Cook
5 min
Total
1440 min

Instructions

  1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  7. 7 Store in an airtight container.

By Mott's

The Best Thai Peanut Sauce
Snack Thai

The Best Thai Peanut Sauce

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Tanya's Jamaican Spice Bread
Snack Caribbean

Tanya's Jamaican Spice Bread

4.7

Prep
25 min
Cook
65 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  4. 4 When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

By Tanya

Rasgullas
Dessert Indian

Rasgullas

4.8

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
  2. 2 Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
  3. 3 Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
  4. 4 Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
  5. 5 Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

By SUSMITA

Watermelon Chutney
Dinner Indian

Watermelon Chutney

4.0

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
  2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
  3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Green Curry with Sweet Potato and Eggplant
Dinner Indian

Green Curry with Sweet Potato and Eggplant

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
  2. 2 Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt.

By Miss Marie Lo Duca

Sabudana Khichdi (Tapioca with Potatoes and Peanuts)
Dinner Indian

Sabudana Khichdi (Tapioca with Potatoes and Peanuts)

Prep
15 min
Cook
30 min
Total
525 min

Instructions

  1. 1 Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
  2. 2 Rinse tapioca again before starting to cook. Drain, cover, and set aside.
  3. 3 Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
  4. 4 Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
  5. 5 Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

By MSA

Indian Coconut Chutney
Pantry Indian

Indian Coconut Chutney

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
  2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
  3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland

Bangaladumpa (Potato) Upma Koora
Dinner Indian

Bangaladumpa (Potato) Upma Koora

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
  2. 2 Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

By SUSMITA

Spiced Indian Cabbage with Beans
Dinner Indian

Spiced Indian Cabbage with Beans

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
  2. 2 Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

By Kasimira C Verdi

Sooji Upma
Breakfast Indian

Sooji Upma

4.9

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
  2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Spicy Dry Fried Curry Chicken
Dinner Indian

Spicy Dry Fried Curry Chicken

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
  2. 2 Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
  3. 3 Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

By Cooldude

Fried Chicken Biryani (Filipino-Style)
Dinner Indian

Fried Chicken Biryani (Filipino-Style)

4.0

Prep
60 min
Cook
50 min
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
  3. 3 Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.
  4. 4 Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.
  5. 5 Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.
  6. 6 Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.
  7. 7 Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.
  8. 8 Transfer chicken-rice mixture to a large serving plate.
  9. 9 Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.
  10. 10 Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.

By Rieaane

Salmon Marinade

Salmon Marinade

3.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
  2. 2 Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

By Dustin Hafer

Kamikaze Cocktail
Drink

Kamikaze Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.

By Allrecipes

Kamikaze Shots for a Crowd
Drink

Kamikaze Shots for a Crowd

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the vodka, lime juice, and triple sec into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled shot glasses to serve.

By itsnotgracie

Brown Sugar and Honey Limeade
Drink

Brown Sugar and Honey Limeade

4.1

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine the lime juice and water in a pitcher; mix in the warm honey. Stir the brown sugar into the mixture until dissolved completely. Pour over ice and top with a lime slice to serve.

By highplainstx

Mango Sorbet
Dessert American

Mango Sorbet

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cubed mango into a food processor; blend until smooth. Pour in simple syrup and lime juice to taste; process until smooth.
  2. 2 Transfer mango mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.

By Cindy Chaney

Gimlet
Drink

Gimlet

4.2

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated.
  2. 2 Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.

By Dr John