Type what you have

Ingredients

• ✓ butter
• ✓ butter
• white sugar
• water
• sweetened condensed milk
• cashew nut
• vanilla extract
• rose extract

Instructions

1. 1 Grease a square 9-inch baking pan with 2 teaspoons butter.
2. 2 Combine sugar and water in a large saucepan over medium heat. Cook and stir until sugar dissolves. Pour in sweetened condensed milk; cook and stir until mixture starts to bubble, about 5 minutes. Reduce heat to low. Add cashews; cook, stirring frequently, until mixture thickens, about 10 minutes.
3. 3 Stir 2 tablespoons butter, vanilla, and rose extract into the mixture. Continue to cook, stirring frequently, until mixture is very stiff, 8 to 10 minutes. Pour into the buttered baking pan. Spread flat using a spatula or the back of a spoon.
4. 4 Cool toffee until firm, about 15 minutes. Cut into 1-inch pieces and transfer to an airtight container.

By Darlene Weerasooriya

Ingredients

• ✓ butter
• saffron
• water
• long-grain white rice
• salt

Instructions

1. 1 Place saffron in a small bowl. Add 1/2 cup boiling water; steep.
2. 2 Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.
3. 3 Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

By CookingForDummies

Ingredients

• ✓ butter
• bread flour
• kosher salt
• baking powder
• plain greek yogurt
• garlic
• green onion

Instructions

1. 1 Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
2. 2 Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
3. 3 Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
4. 4 Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
5. 5 Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
6. 6 Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
7. 7 Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
8. 8 When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

By John Mitzewich

Ingredients

• ✓ butter
• coconut water
• basmati rice
• salt
• cilantro

Instructions

1. 1 Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
2. 2 Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

By BencyCooks

Ingredients

• ✓ butter
• onion
• long grain white rice
• water
• parsley flakes
• saffron
• yellow food coloring

Instructions

1. 1 Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

By LLADRACH

Ingredients

• ✓ butter
• all-purpose flour
• water
• egg
• caraway seed
• salt

Instructions

1. 1 Heat a nonstick crepe pan over medium-high heat.
2. 2 Meanwhile, whisk together flour and water in a large bowl. Add egg and mix well. Whisk melted butter, caraway seeds, and salt into flour mixture until batter is smooth.
3. 3 Pour about 1/4 cup batter into the heated pan. Tilt the pan around so batter forms an even, round shape. Cook until bubbles form throughout batter, 2 to 4 minutes. Flip crepe by using a spatula to loosen it from the pan. Flick your wrist upwards to give crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

By Elisabeth

Ingredients

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

Instructions

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

By Allrecipes Member

Ingredients

• ✓ butter
• corn
• green bell pepper
• onion
• curry powder
• sour cream
• salt
• black pepper

Instructions

1. 1 Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

By lewis718

Ingredients

• ✓ butter
• onion
• okra
• cumin
• ginger
• coriander
• black pepper
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

Ingredients

• ✓ butter
• onion
• water
• turmeric
• chicken bouillon
• pea
• carrot
• rice

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

By Nevine A Abaza

Ingredients

• ✓ butter
• corn kernel
• salt
• lemon juice
• garam masala
• chaat masala
• chili powder

Instructions

1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Ingredients

• ✓ butter
• milk powder
• self-rising flour
• milk
• confectioners' sugar
• sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
3. 3 Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
4. 4 Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
5. 5 Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.

By Aegis

Ingredients

• ✓ butter
• pear
• pineapple chunk
• apricot half
• peach
• maraschino cherry
• brown sugar
• white sugar
• curry powder

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Ingredients

• ✓ butter
• ✓ butter
• jaggery
• pineapple
• almond flour
• cornmeal
• baking powder
• salt
• star anise
• white sugar
• egg
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter for topping in a medium saucepan over medium heat. Add jaggery and bring to a simmer, stirring every so often until jaggery is dissolved. Once it starts to bubble, turn off heat and immediately pour the mixture into a 9-inch round cake pan. Arrange pineapple slices on top of the caramel mixture. Set aside while you prepare the cake.
3. 3 Combine almond flour, cornmeal, baking powder, and salt in a bowl. Grind star anise pod with a mortar and pestle and add to the flour mixture.
4. 4 Beat butter in a bowl with an electric mixer until smooth and creamy. Add sugar and beat until creamed together. Beat in eggs on high speed until combined. Mix in vanilla and lemon zest. Pour the dry ingredients into the wet ingredients and beat on low speed until combined and no lumps remain; do not overmix. Pour batter over the pineapple topping in the pan and spread evenly.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes; do not overbake.
6. 6 Remove from the oven and place on a wire rack; let cool for 10 to 15 minutes. Invert cake onto a cake stand or serving plate.

By Bee

Ingredients

• ✓ butter
• active dry yeast
• water
• white sugar
• milk
• egg
• salt
• bread flour
• garlic

Instructions

1. 1 Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
2. 2 Meanwhile, generously oil a large bowl.
3. 3 Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
4. 4 Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
5. 5 Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
6. 6 Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
7. 7 Meanwhile, preheat a large grill pan over high heat.
8. 8 Roll each piece of dough into a thin circle.
9. 9 Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.
10. 10 Enjoy!

By Maryellen

Ingredients

• ✓ butter
• cucumber
• salt
• cumin
• red chile pepper
• 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

• ✓ butter
• water
• active dry yeast
• sugar
• milk
• egg
• salt
• bread flour
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
2. 2 Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
3. 3 Punch down dough and knead well. For garlic naan, knead in garlic at this point.
4. 4 Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

By Allrecipes Member

Ingredients

• ✓ butter
• onion
• garlic
• chicken
• tomato sauce
• heavy cream
• tandoori seasoning
• garam masala
• cayenne pepper
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter, onion, and garlic; sauté until fragrant, 3 to 5 minutes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.

By thedailygourmet

Ingredients

• ✓ butter
• water
• sugar
• active dry yeast
• milk
• yogurt
• all-purpose flour
• salt
• baking powder
• nigella seed

Instructions

1. 1 Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
2. 2 Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
3. 3 Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
4. 4 Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
5. 5 Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
6. 6 Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

By deanna

Ingredients

• ✓ butter
• onion
• pearl barley
• allspice
• turmeric
• curry powder
• salt
• black pepper
• chicken broth
• almond
• raisin

Instructions

1. 1 Melt butter in a large skillet placed over medium-high heat. Add onion and barley; cook, stirring frequently, until onion begins to soften, about 5 minutes.
2. 2 Stir in allspice, turmeric, curry powder, salt, and black pepper. Pour in chicken broth, and bring to a simmer.
3. 3 Cover skillet with lid, and reduce heat to low; simmer until barley is tender, about 30 to 40 minutes.
4. 4 Fluff pilaf with a fork, and gently stir in almonds and raisins.

By Tracy X

Ingredients

• ✓ butter
• all-purpose flour
• whole wheat flour
• salt
• sugar
• garlic powder
• mixed herbs
• water
• oil

Instructions

1. 1 Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
2. 2 Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
3. 3 Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
4. 4 Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

By Brittney Tun

Ingredients

• ✓ butter
• turmeric
• cumin seed
• green chile pepper
• garlic
• mustard green
• spinach
• cumin
• coriander
• salt

Instructions

1. 1 Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
2. 2 Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
3. 3 Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.

By VALONE

Ingredients

• ✓ butter
• white wine
• heavy cream
• coconut milk
• curry powder
• kosher salt
• vegetable oil
• king salmon fillet
• garam masala
• kosher salt

Instructions

1. 1 Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. 2 When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. 3 Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. 4 Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

By Ryan Nomura

Ingredients

• ✓ butter
• long-grain rice
• saffron
• water
• cinnamon stick
• cardamom seed
• clove
• onion
• vegetable broth
• salt

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ butter
• vegetable oil
• chicken breast
• green cardamom pod
• garlic
• black peppercorn
• cinnamon stick
• serrano pepper
• ginger paste
• garlic
• tomato
• water
• paprika
• fenugreek leaves
• salt
• cream

Instructions

1. 1 Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
2. 2 Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
3. 3 Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

By LUNACITY

Ingredients

• ✓ butter
• potato
• salt
• cayenne pepper
• turmeric
• cilantro
• vegetable oil
• whole wheat flour
• vegetable oil

Instructions

1. 1 Mix mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl until well combined. Add flour, a little at a time, and knead until a stiff but pliable dough forms; if dough becomes too stiff, add a few drops of water. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and set aside for 10 minutes.
2. 2 Preheat a nonstick griddle to medium heat.
3. 3 Divide dough into eight lemon-sized portions and roll out on a lightly floured surface to a 1/4-inch thickness. Working in batches, fry chapatis on the hot griddle using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

By RADHIKA GHATAGE

Ingredients

• ✓ butter
• water
• sugar
• active dry yeast
• garlic
• bread flour
• yogurt
• salt
• cilantro

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ butter
• onion
• garlic
• tomato sauce
• heavy cream
• salt
• cayenne pepper
• garam masala
• chicken breast
• vegetable oil
• tandoori masala

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. 3 Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
5. 5 While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
6. 6 Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
7. 7 Add cooked chicken to the sauce and simmer for 5 minutes before serving.

By mn

Ingredients

• ✓ butter
• long-grain white rice
• mixed fruit
• onion
• sugar
• salt
• water
• chicken
• curry powder
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
3. 3 Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

By CHRISTYJ

Ingredients

• ✓ butter
• cabbage
• tomato
• onion
• green chile pepper
• salt
• sugar
• peanut powder
• cumin seed
• cilantro

Instructions

1. 1 In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
2. 2 In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

By V J