Type what you have

Ingredients

• ✓ coriander seed
• fennel seed
• clove
• cardamom pod
• star anise
• onion
• ginger
• water
• turkey carcass
• flat rice noodle
• fish sauce
• salt
• turkey
• onion
• basil
• cilantro
• lime
• chile-garlic sauce

Instructions

1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

By hello angie

Ingredients

• ✓ coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• fennel seed
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ coriander seed
• cumin seed
• cinnamon stick
• bay leaf
• nutmeg
• star anise
• green cardamom pod
• clove
• black peppercorn
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ coriander seed
• yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• yellow lentil
• coconut
• red chile pepper
• vegetable oil
• mustard seed
• cumin seed
• asafoetida powder

Instructions

1. 1 Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
2. 2 Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
3. 3 Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.

By Nagaram

Ingredients

• ✓ coriander seed
• white fish
• salt
• coconut
• kashmiri chile
• garlic
• peppercorn
• turmeric
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ coriander seed
• vegetable oil
• black peppercorn
• onion
• garlic
• cilantro
• pink peppercorn
• red pepper flakes
• cottage cheese
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
2. 2 Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.

By Shubho Dutta

Ingredients

• ✓ coriander seed
• yogurt
• cayenne pepper
• garlic
• ginger root
• cilantro
• cumin
• salt
• turmeric
• salmon fillet

Instructions

1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
2. 2 Preheat the broiler. Lightly grease a baking pan.
3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Ingredients

• ✓ coriander seed
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• bay leaf
• clove
• red pepper flake
• black peppercorn

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ coriander seed
• prawn
• sea salt
• coconut
• kashmiri chile pepper
• garlic
• peppercorn
• vegetable oil
• onion
• turmeric
• water
• okra
• kokum

Instructions

1. 1 Season prawns with sea salt.
2. 2 Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange.
3. 3 Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy.
4. 4 Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

By Louella

Ingredients

• ✓ coriander seed
• oil
• cumin seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• mustard seed
• salt
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ coriander seed
• cooking spray
• egg
• ground beef
• red onion
• tomato
• cilantro
• mint
• ginger-garlic paste
• salt
• cumin
• cayenne pepper
• tomato
• vegetable oil

Instructions

1. 1 Coat a small skillet with cooking spray and place over medium-high heat. Cook and stir beaten egg in the hot skillet until scrambled and set, 3 to 5 minutes.
2. 2 Combine scrambled egg, beef, onion, chopped tomato, cilantro, mint, ginger-garlic paste, coriander seeds, salt, cumin, and cayenne pepper in a large bowl; mix by hand until well combined. Shape mixture into patties. Press a tomato slice into the center of each patty.
3. 3 Heat oil in a deep skillet to 375 degrees F (190 degrees C). Cook patties in hot oil in batches until charred, 4 to 6 minutes per side.

By Rookie With A Cookie

Ingredients

• ✓ coriander seed
• cauliflower
• onion
• cumin seed
• olive oil
• red wine vinegar
• curry powder
• garlic
• paprika
• chili powder
• cumin
• salt
• black pepper
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
3. 3 Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
4. 4 Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
5. 5 Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

By CurriedGrasshopper

Ingredients

• ✓ coriander seed
• red lentil
• ginger root
• mustard seed
• cilantro
• tomato
• onion
• jalapeno pepper
• cumin
• garlic
• olive oil
• water
• salt

Instructions

1. 1 Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
2. 2 In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
3. 3 Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

By Rachel

Ingredients

• ✓ coriander seed
• chickpea
• vegetable oil
• onion
• garlic
• green cardamom
• red chile pepper
• turmeric
• black mustard seed
• tomato paste
• butternut squash
• carrot
• water
• cilantro

Instructions

1. 1 Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
2. 2 Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
3. 3 When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
4. 4 Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
5. 5 Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

By MisterHealthy

Ingredients

• ✓ coriander seed
• red chile pepper
• cumin seed
• cinnamon stick
• ginger
• garlic
• peppercorn
• clove
• oil
• onion
• chicken
• water
• tamarind juice
• salt
• cilantro leaves

Instructions

1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member

Ingredients

• ✓ coriander seed
• spinach
• ghee
• onion
• garlic
• ginger paste
• chile powder
• turmeric
• garam masala
• black pepper
• salt
• coriander
• cumin
• tomato

Instructions

1. 1 Wash spinach; shake dry and stem. Slice into 1-inch strips.
2. 2 Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
3. 3 Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
4. 4 Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.

By Shana

Ingredients

• ✓ coriander seed
• potato
• oil
• onion
• curry powder
• ginger
• salt
• turmeric
• cumin
• allspice
• cayenne pepper
• cinnamon
• tomato
• pea
• pie crust
• egg white

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl; mash coarsely, then set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
4. 4 Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
5. 5 Bake in the preheated oven until samosas are golden brown, about 15 minutes.

By pho1962

Ingredients

• ✓ coriander seed
• tamarind juice
• green bean
• tomato
• potato
• curry leaf
• onion
• oil
• ginger
• garlic
• cardamom pod
• black peppercorn
• cumin seed
• cinnamon stick
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ coriander seed
• cilantro
• white rice
• salt
• white sugar
• turmeric
• tomato
• asafoetida powder
• curry leaf
• green chile pepper
• onion
• mustard seed
• peanut
• cooking oil
• coconut
• cumin seed
• red chile pepper
• black lentil
• chana dal
• cooking oil

Instructions

1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ coriander seed
• nutmeg
• tamarind pulp
• salt
• water
• chicken breast
• onion
• garlic
• turmeric
• fennel seed
• black peppercorn
• cumin seed
• poppy seed
• star anise
• clove
• cinnamon stick
• red chile pepper
• coconut
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Ingredients

• ✓ coriander seed
• light cream
• pepper
• salt
• lemon juice
• water
• curry powder
• chicken breast
• black peppercorn
• red pepper flakes
• cardamom pod
• clove
• fenugreek seed
• brown sugar
• bay leaf
• cinnamon stick
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2. 2 Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

By CASEYJONES1

Ingredients

• ✓ coriander seed
• red chile pepper
• cumin seed
• salt
• garlic
• ginger paste
• fennel seed
• turmeric
• lamb
• ghee
• vegetable oil
• onion
• water
• coconut milk
• curry leaf
• cardamom pod
• cinnamon stick
• garam masala
• sugar
• water
• tamarind paste

Instructions

1. 1 Toast coriander seeds in a dry, medium skillet over medium-low heat until they begin to turn brown and pop; transfer to the bowl of a food processor or a spice grinder. Toast dried chile peppers and cumin seeds, separately, in the same skillet, transferring to the food processor once each toasted. Add salt to the food processor; grind to a fine powder. Combine spice mixture, garlic paste, and ginger paste to form a thick curry paste.
2. 2 Toast fennel seeds in the same skillet; set aside. Sprinkle turmeric over lamb until lightly coated.
3. 3 Heat a Dutch oven over medium heat; add ghee and vegetable oil. Add onions; cook until golden brown, about 10 minutes. Stir in curry paste; cook for 1 minute. Add lamb; cook for 1 minute. Add 1 cup water and 2/3 can coconut milk; bring to a boil, then reduce heat to low. Simmer for 10 minutes.
4. 4 Stir in remaining 1 cup water, remaining 1/3 can coconut milk, curry leaves, cardamom pods, cinnamon stick, and fennel seeds. Cover Dutch oven with lid slightly ajar; return to a simmer. Cook until lamb is tender, about 1 1/2 hours, stirring occasionally and thinning with water if sauce becomes too thick.
5. 5 Stir garam masala and sugar into lamb mixture. Stir 3 tablespoons warm water and tamarind paste together; add to lamb mixture. Cook until sauce thickens, about 5 minutes more. Remove and discard cardamom pods and cinnamon stick before serving.

By Lee Jackson

Ingredients

• ✓ coriander seed
• cilantro
• coconut milk
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• apple
• carrot
• curry
• cardamom
• turmeric
• cumin
• clove
• cinnamon
• green chile pepper
• ginger
• garlic
• onion
• vegetable oil
• ghee

Instructions

1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Ingredients

• ✓ coriander seed
• red chile powder
• paprika
• turmeric
• mint
• cilantro
• chicken stock
• red onion
• cumin seed
• mustard 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

• ✓ coriander seed
• salt
• pea
• curry leaf
• ginger root
• garlic
• cinnamon stick
• fennel seed
• canola oil
• water
• mint
• cilantro
• cumin seed
• fennel seed
• clove
• green cardamom
• cashew
• coconut
• onion
• cinnamon stick
• green chile
• red chile pepper
• canola oil
• turmeric
• water
• tomato
• potato
• japanese turnip

Instructions

1. 1 Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
2. 2 Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly, until spices are fragrant and coconut starts toasting, about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until a smooth paste forms, adding more water as needed.
3. 3 Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
4. 4 Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat, and simmer for 10 minutes more.

By Oxbow Farm

Ingredients

• ✓ coriander seed
• fennel seed
• black peppercorn
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ coriander seed
• cumin seed
• black peppercorn
• clove
• cardamom seed
• bay leaf
• chile de arbol pepper
• cinnamon stick

Instructions

1. 1 Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
2. 2 When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ coriander seed
• corned beef brisket
• brown sugar
• paprika
• black pepper
• mustard
• garlic powder

Instructions

1. 1 Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
2. 2 Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
3. 3 Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
4. 4 Place strips on the trays of a dehydrator making sure not to overcrowd.
5. 5 Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
6. 6 Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ coriander seed
• chile de arbol pepper
• cumin seed
• mustard seed
• black peppercorn
• clove
• turmeric

Instructions

1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ coriander seed
• broccoli and cheese flavored rice mix
• turkey sausage
• acorn squash
• apple
• monterey jack cheese

Instructions

1. 1 Prepare rice mix according to package directions; cover, and set aside.
2. 2 Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3. 3 In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4. 4 In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5. 5 Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

By drdede