Type what you have

Ingredients

• ✓ red chile powder
• cooking spray
• shrimp
• lemon juice
• butter
• garlic
• worcestershire sauce
• lemon pepper
• parsley
• brussels sprout
• red onion
• olive oil
• salt
• black pepper
• water
• instant brown rice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
3. 3 Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
4. 4 Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
5. 5 Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
6. 6 Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
7. 7 Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

By SlimCookins

Ingredients

• ✓ red chile powder
• canola oil
• all-purpose flour
• water
• garlic
• oregano
• cumin
• salt
• pork stew meat

Instructions

1. 1 In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
2. 2 Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

By Delilah Lopez

Ingredients

• ✓ red chile powder
• okra
• chickpea flour
• ginger
• lemon juice
• turmeric
• asafoetida powder
• carom seed
• salt
• oil
• chaat masala

Instructions

1. 1 Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
2. 2 Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
3. 3 Serve sprinkled with chaat masala.

By Rhinusmita

Ingredients

• ✓ red chile powder
• vegetable oil
• beef short rib
• massaman curry paste
• ginger
• garlic
• coconut milk
• turmeric
• curry powder
• cumin
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Brittaney Bunjong

Ingredients

• ✓ red chile powder
• sunflower oil
• chicken
• water
• cumin
• salt
• ginger and garlic paste
• turmeric
• tomato
• green chile pepper
• cilantro leaves

Instructions

1. 1 Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
2. 2 Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.

By creativecookie

Ingredients

• ✓ red chile powder
• red chile pepper
• oregano
• salt
• cumin
• white sugar
• peppercorn
• garlic
• paprika
• apple cider vinegar
• water
• ground turkey breast

Instructions

1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Ingredients

• ✓ red chile powder
• canola oil
• onion
• garlic
• cumin seed
• lamb stew meat
• tomato paste
• coriander
• salt
• garam masala
• turmeric

Instructions

1. 1 Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

By mn

Ingredients

• ✓ red chile powder
• canola oil
• cumin seed
• mustard seed
• coriander
• turmeric
• cabbage
• potato
• ginger-garlic paste
• salt
• water
• cilantro

Instructions

1. 1 Heat canola oil in a wok over medium heat. Cook and stir cumin and mustard seeds in the hot oil until they begin to dance, 1 to 2 minutes. Add coriander, turmeric, and cayenne pepper; cook about 1 minute.
2. 2 Stir cabbage, potatoes, ginger-garlic paste, and salt into spice mixture; stir to coat. Pour enough water into wok to steam vegetables; cover and cook, stirring occasionally and adding more water as needed, until potatoes and cabbage are very tender, about 45 minutes. Remove from heat; sprinkle vegetables with cilantro.

By Gin Jadav

Ingredients

• ✓ red chile powder
• olive oil
• butter
• onion
• yogurt
• mango chutney
• garlic
• turmeric
• garam masala
• salt
• chicken breast
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
3. 3 Place onion, yogurt, mango chutney, garlic, turmeric, chile powder, and garam masala into the bowl of a food processor. Process into smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour onion sauce over chicken.
4. 4 Bake in preheated oven for 30 minutes, or until chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

By SPQ DEB

Ingredients

• ✓ red chile powder
• vegetable oil
• soy sauce
• peanut butter
• spring onion
• sesame seed
• garlic
• salt
• black pepper
• pork tenderloin
• onion
• mushroom
• red bell pepper
• zucchini

Instructions

1. 1 Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chili powder, salt, and pepper. Add pork to marinade; turn to coat. Cover and refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Thread pork, onion, mushrooms, bell pepper, and zucchini onto skewers. Transfer to the prepared baking sheet and pour marinade over skewers.
4. 4 Bake in the preheated oven until pork is tender and browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kruct

Ingredients

• ✓ red chile powder
• ✓ red chile powder
• vegetable oil
• turmeric
• salt
• white carp
• tamarind pulp
• water
• oil
• cumin seed
• onion
• garlic
• coriander
• salt
• coriander

Instructions

1. 1 Make marinade: Mix together vegetable oil, chile powder, turmeric, and salt in a large bowl until combined. Add fish; mix to thoroughly coat and allow to marinate for about 10 minutes.
2. 2 Make curry: Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
3. 3 Heat oil in a skillet over medium heat; add cumin seeds and stir for a few seconds. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes.
4. 4 Add fish, cover the skillet, and cook for 5 minutes. Add tamarind juice; bring to a boil. Turn fish over; do not over-stir.
5. 5 Mix in chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with cilantro.

By Sushama

Ingredients

• ✓ red chile powder
• butter
• onion
• couscous
• water
• zucchini
• potato
• green bean
• carrot
• tomato puree
• coriander
• cumin
• salt
• milk

Instructions

1. 1 Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
2. 2 Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

By layal

Ingredients

• ✓ red chile powder
• olive oil
• yellow onion
• garlic
• ginger root
• serrano pepper
• cumin
• coriander
• garam masala
• turmeric
• tomato puree
• ketchup
• pea
• paneer
• heavy cream
• cilantro

Instructions

1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Ingredients

• ✓ red chile powder
• heavy cream
• paneer
• baby spinach
• tomato paste
• water
• ginger
• onion powder
• cinnamon
• cumin seed
• garlic powder
• black pepper
• salt
• clove
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

Ingredients

• ✓ red chile powder
• vegetable oil
• cumin seed
• green chile pepper
• ginger
• garlic
• onion
• sugar
• tomato
• tomato paste
• turmeric
• coriander
• jackfruit
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
2. 2 Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
3. 3 Transfer onion and tomato mixture to a food processor; process into a smooth paste.
4. 4 Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

By Sunaina

Ingredients

• ✓ red chile powder
• cilantro
• water
• tomato
• green chile pepper
• salt
• turmeric
• ginger root
• garlic
• onion
• black cardamom
• cumin seed
• cinnamon stick
• bay leaf
• green cardamom
• lamb chop
• oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Transfer to a plate; set aside.
2. 2 Stir in green cardamom pods, bay leaves, cinnamon stick, cumin seeds, and black cardamom pod until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onions are golden brown, about 10 minutes. Stir in chili powder, turmeric, and salt; cook for 1 minute.
3. 3 Add lamb chops, chile peppers, tomatoes, and water; simmer over low heat until lamb is tender, all water has evaporated, and onions have disintegrated into a thick gravy, about 40 minutes. Garnish servings with cilantro.

By Zulfiqar Ali

Ingredients

• ✓ red chile powder
• cilantro
• yogurt
• butter
• salt
• turmeric
• garam masala
• coriander
• tomato
• cumin seed
• garlic
• ginger
• onion
• vegetable oil
• red kidney bean
• chickpea
• black lentil

Instructions

1. 1 Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
2. 2 Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
3. 3 Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
4. 4 Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

By SavitaJ

Ingredients

• ✓ red chile powder
• red chile flake
• garam masala
• heavy cream
• paneer
• salt
• turmeric
• cumin
• coriander powder
• water
• tomato
• ginger
• garlic
• green chile pepper
• onion
• cumin seed
• canola oil
• spinach

Instructions

1. 1 Bring a large saucepan of water to a boil. Add spinach; cook until wilted, about 1 minute. Meanwhile, fill a large bowl with ice and cold water. Transfer spinach to ice water to retain bright green color. Drain.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; cook until they begin to sizzle. Add onion, green chile pepper, garlic, and ginger; cook until onion is golden, 3 to 5 minutes. Add tomatoes; cook until soft, about 2 minutes more. Cool.
3. 3 Transfer tomato mixture to a blender; add spinach. Blend until reaches a thick, smooth paste, thinning with a few teaspoons water if needed.
4. 4 Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add coriander, cumin, chile powder, and turmeric; cook until fragrant, about 1 minute. Add spinach paste; cook over medium-high heat for 2 minutes. Add ½ cup water; cook, 5 minutes more. Season with salt.
5. 5 Add paneer, stir to coat, and cook 5 minutes. Add cream and garam masala; stir and cook over low heat for 2 minutes. Garnish servings with pepper flakes.

By Andreia

Ingredients

• ✓ red chile powder
• fenugreek
• lemon juice
• water
• white sugar
• coriander
• cumin
• turmeric
• garam masala
• salt
• tomato
• ginger garlic paste
• onion
• green chile pepper
• garlic
• cumin
• vegetable oil
• cauliflower
• potato
• vegetable oil

Instructions

1. 1 Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
2. 2 Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
4. 4 Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.

By namratha ramamurthy

Ingredients

• ✓ red chile powder
• salt
• water
• basmati rice
• pea
• tomato
• yukon gold potato
• turmeric
• onion
• bay leaf
• cinnamon
• star anise
• cardamom pod
• clove
• olive oil
• ginger
• cumin seed
• cilantro
• coconut
• water
• garlic
• mint leaves
• green chile

Instructions

1. 1 Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
3. 3 Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
4. 4 Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Diana71

Ingredients

• ✓ red chile powder
• paprika
• turmeric
• mint
• cilantro
• chicken stock
• red onion
• cumin seed
• mustard seed
• coriander seed
• cinnamon stick
• bay leaf
• cardamom
• clove
• ghee
• black pepper
• salt
• garam masala
• garlic
• ginger
• lemon juice
• greek yogurt
• chicken thigh
• chicken breast
• water
• basmati rice

Instructions

1. 1 Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
2. 2 Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
3. 3 Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
4. 4 Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ red chile powder
• red chile pepper
• apple cider vinegar
• water
• oregano
• salt
• garlic
• cumin seed
• white sugar
• black pepper
• ground turkey breast
• olive oil
• lime
• orange

Instructions

1. 1 Pulse dried red chile peppers in a spice grinder until coarsely ground.
2. 2 Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.

By janelle

Ingredients

• ✓ red chile powder
• olive oil
• soy sauce
• chicken breast
• red cabbage
• red onion
• carrot
• mayonnaise
• curry powder
• red curry paste
• garlic
• egg roll wrapper

Instructions

1. 1 Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
2. 2 Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
4. 4 Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5. 5 Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By AliciaMac

Ingredients

• ✓ red chile powder
• almond
• sesame seed
• 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

• ✓ red chile powder
• white sugar
• brown sugar
• sea salt
• garlic powder
• onion powder
• paprika
• ancho chile powder
• black pepper
• thyme
• cumin
• rosemary
• nutmeg
• allspice
• cayenne pepper

Instructions

1. 1 Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
2. 2 Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

By ccryder81

Ingredients

• ✓ red chile powder
• olive oil
• button mushroom
• egg
• white sugar
• salt
• black pepper
• vegetable oil
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
2. 2 Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
3. 3 Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
4. 4 Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
5. 5 Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
6. 6 Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

By JFL

Ingredients

• ✓ red chile powder
• eggplant
• lemon juice
• tahini
• garlic
• cumin
• olive oil
• yogurt
• salt
• paprika

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
2. 2 Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
3. 3 Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
4. 4 Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
5. 5 Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.

By Diana71