Type what you have

Ingredients

• ✓ red chile pepper
• cucumber
• salt
• butter
• cumin
• peanut
• lemon juice
• sugar
• cilantro

Instructions

1. 1 Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
2. 2 Melt butter in a small saucepan, and stir in cumin and chili pepper.
3. 3 Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

By RADHIKA GHATAGE

Ingredients

• ✓ red chile pepper
• soy sauce
• water
• rice vinegar
• sesame oil
• white sugar

Instructions

1. 1 Whisk soy sauce, water, vinegar, sesame oil, sugar, and chile pepper together in a bowl until well combined.

By rgerow

Ingredients

• ✓ red chile pepper
• cod
• canola oil
• salt
• black pepper
• mayonnaise
• wasabi paste
• cilantro
• green cabbage leaf
• cilantro

Instructions

1. 1 Pat fish dry with paper towels.
2. 2 Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
3. 3 Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

By Rachel Born

Ingredients

• ✓ red chile pepper
• tomato
• lime juice
• olive oil
• cumin
• fennel seed
• cilantro
• salt
• pepper

Instructions

1. 1 Arrange tomato slices on a platter; sprinkle with lime juice.
2. 2 Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
3. 3 Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

By Jackie

Ingredients

• ✓ red chile pepper
• beef broth
• water
• red potato
• onion
• garlic
• kale
• nutmeg
• cinnamon
• allspice
• salt
• black pepper
• bacon
• sage

Instructions

1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Ingredients

• ✓ red chile pepper
• ✓ red chile pepper
• ginger
• lime juice
• fish sauce
• sugar
• salt
• pepper
• olive oil
• garlic
• lime zest
• cilantro stem
• cilantro leaf
• tuna steak
• watercress
• cherry tomato

Instructions

1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ingredients

• ✓ red chile pepper
• chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• kosher salt
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ red chile pepper
• bow tie pasta
• olive oil
• lime juice
• cilantro
• garlic powder
• cumin
• cayenne pepper
• salt
• black pepper
• corn
• black bean
• tomato
• green chile
• green onion
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Ingredients

• ✓ red chile pepper
• vegetable oil
• tomato
• chicken breast

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Ingredients

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

• ✓ red chile pepper
• green bean
• vegetable oil
• garlic
• black mustard seed
• salt
• white sugar
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Cook green beans briefly in the boiling water, removing after 3 to 4 minutes. Drain, rinse with cold water, and drain again. Blot dry.
2. 2 Heat oil in a large skillet over medium heat. Stir in garlic and mustard seed; sauté until golden brown, 1 to 2 minutes. Stir in chile pepper, then add beans, salt, and sugar. Cook and stir until beans are tender, about 8 minutes. Season with pepper to serve.

By CEESHOUSE

Ingredients

• ✓ red chile pepper
• yogurt
• white sugar
• salt
• cumin
• black pepper
• pomegranate
• mint

Instructions

1. 1 Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

By Raysa

Ingredients

• ✓ red chile pepper
• bitter gourd
• vegetable oil
• salt
• asafoetida powder
• gram flour
• coriander
• jaggery

Instructions

1. 1 Place bitter gourd rings in a microwave-safe bowl. Toss with 1 teaspoon oil and salt to coat. Microwave, stirring halfway through, until tender, about 4 minutes.
2. 2 Heat the remaining oil in a saucepan over low heat. Add the gourds and asafoetida powder. Cook and stir until slightly browned, about 10 minutes. Add besan, ground red chile, and coriander; cook and stir until flavors meld, about 3 minutes. Add jaggery; mix well.

By LucksMe

Ingredients

• ✓ red chile pepper
• yellow split pea
• water
• tamarind pulp
• water
• green bell pepper
• tomato
• coriander seed
• yellow lentil
• coconut
• 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

• ✓ red chile pepper
• chana dal
• black lentil
• rice
• split yellow lentil
• water
• salt
• cumin seed
• cooking oil

Instructions

1. 1 Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
2. 2 Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
3. 3 Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.

By SUSMITA

Ingredients

• ✓ red chile pepper
• salt
• garlic powder
• black pepper
• garam masala
• sunflower oil
• onion
• tomato
• spinach
• water
• egg

Instructions

1. 1 Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
2. 2 Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
3. 3 Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

By Neha

Ingredients

• ✓ red chile pepper
• olive oil
• onion
• chickpea
• cumin
• coriander
• turmeric
• cinnamon
• sea salt
• lemon
• kale

Instructions

1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Ingredients

• ✓ red chile pepper
• spinach
• mustard green
• ghee
• cumin seed
• onion
• ginger paste
• garlic
• tomato
• salt
• white sugar
• water

Instructions

1. 1 Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
2. 2 Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
3. 3 Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
4. 4 Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

By FoodLover

Ingredients

• ✓ red chile pepper
• jasmine rice
• water
• ghee
• black mustard seed
• turmeric
• curry leaf
• asafoetida powder
• milk
• yogurt
• salt

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. 2 Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
3. 3 Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

By DHANO923

Ingredients

• ✓ red chile pepper
• ✓ red chile pepper
• chickpea
• water
• tomato
• onion
• jalapeno pepper
• vegetable oil
• salt
• turmeric
• cilantro
• onion

Instructions

1. 1 Place garbanzo beans into a large bowl. Pour enough water over beans to cover by several inches. Soak for 8 hours to overnight. Rinse and drain garbanzo beans thoroughly.
2. 2 Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until garbanzo beans are tender, 3 to 4 hours. Add water as needed to keep about 1 inch of liquid at the bottom of the pot.
3. 3 Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

By Mushell Shere

Ingredients

• ✓ red chile pepper
• vegetable oil
• garlic
• ginger root
• cumin
• salt
• yogurt
• chicken
• green bell pepper
• potato
• cilantro

Instructions

1. 1 Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
2. 2 Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
3. 3 Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

By Fatma Athar

Ingredients

• ✓ red chile pepper
• chicken thigh
• turmeric
• cumin
• chile powder
• salt
• vegetable oil
• onion
• pigeon pea
• fenugreek seed
• water

Instructions

1. 1 Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

By Kavin Fatehchand

Ingredients

• ✓ red chile pepper
• calabash gourd
• chana dal
• turmeric
• water
• cooking oil
• cumin seed
• ginger root
• garlic
• red pepper
• salt
• sugar

Instructions

1. 1 Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
2. 2 Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

By SUSMITA

Ingredients

• ✓ red chile pepper
• onion
• ginger
• garlic
• water
• salt
• black pepper
• vegetable oil
• curry powder
• chicken breast
• tomato
• cilantro

Instructions

1. 1 Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
2. 2 Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
3. 3 Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
4. 4 Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

By Try This Recipe!

Ingredients

• ✓ red chile pepper
• ✓ red chile pepper
• chicken breast
• all-purpose flour
• oil
• tomato sauce
• onion
• green bell pepper
• green chile pepper
• curry powder
• garam masala
• coriander
• cumin
• garlic

Instructions

1. 1 Dust chicken with flour in a bowl.
2. 2 Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
3. 3 Cook on Low until chicken is no longer pink at the center, about 6 hours.

By judek27

Ingredients

• ✓ red chile pepper
• ✓ red chile pepper
• pumpkin
• water
• turmeric
• salt
• coconut
• green chile pepper
• water
• cumin seed
• coconut oil
• mustard seed
• black lentil
• coconut
• curry leaf

Instructions

1. 1 Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
2. 2 Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
3. 3 Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
4. 4 Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

By Asha N Basu

Ingredients

• ✓ red chile pepper
• oil
• cumin seed
• coriander seed
• 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

• ✓ red chile pepper
• cumin seed
• coriander 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

• ✓ red chile pepper
• chickpea
• vegetable oil
• onion
• garlic
• green cardamom
• coriander seed
• 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

• ✓ red chile pepper
• vegetable oil
• onion
• curry leaf
• ginger garlic paste
• coriander
• salt
• turmeric
• tomato
• shrimp
• water
• garam masala
• cilantro

Instructions

1. 1 Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
2. 2 Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.
3. 3 Garnish with fresh cilantro and serve with flat bread or rice.

By Allrecipes Member