Type what you have

Ingredients

• ✓ sugar
• milk
• yogurt
• salt
• lemon juice

Instructions

1. 1 Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
2. 2 Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
3. 3 If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

By DOSTANDEN

Ingredients

• ✓ sugar
• sweet onion
• white vinegar
• ketchup
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Mix onion, vinegar, ketchup, sugar, paprika, salt, and cayenne pepper together in a bowl until smooth.

By David

Ingredients

• ✓ sugar
• red bell pepper
• onion
• white wine vinegar
• red pepper flakes

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• ✓ sugar
• water
• active dry yeast
• bread flour
• salt
• baking powder
• baking soda
• coconut oil
• plain non-dairy yogurt
• canola oil

Instructions

1. 1 Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone.
4. 4 Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil.
5. 5 Bake in the preheated oven until golden and puffy, 2 to 3 minutes.

By Fioa

Ingredients

• ✓ sugar
• ice cube
• yogurt
• water
• ice
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fill 6 tall glasses with ice cubes.
3. 3 Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy.
4. 4 Pour over ice cubes in the glasses to serve.

By Simmi G

Ingredients

• ✓ sugar
• berry
• vegan chocolate chip
• vegan margarine
• soy milk
• soy creamer
• vanilla soy yogurt
• nut

Instructions

1. 1 Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
2. 2 Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
3. 3 Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

By satyagraha

Ingredients

• ✓ sugar
• green cardamom
• milk
• egg
• shortening
• semolina
• milk powder

Instructions

1. 1 Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.

By nausheen

Ingredients

• ✓ sugar
• ghee
• cashew
• milk
• semolina flour
• cardamom

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ sugar
• water
• black tea
• cardamom seed
• cinnamon stick
• black peppercorn

Instructions

1. 1 In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
2. 2 Remove pot from heat and let stand for 5 minutes.

By MSucec

Ingredients

• ✓ sugar
• milk
• water
• cardamom
• ghee
• chickpea flour

Instructions

1. 1 Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
2. 2 Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

By SUSMITA

Ingredients

• ✓ sugar
• water
• cardamom pod
• clove
• black peppercorn
• black tea leaves
• milk

Instructions

1. 1 Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!

By JP001

Ingredients

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

• ✓ sugar
• water
• cumin seed
• star anise
• cinnamon stick
• instant coffee granules
• dry milk powder

Instructions

1. 1 In a saucepan, bring the water to a boil, and stir in the cumin seeds, star anise pod, and cinnamon stick; reduce heat to a simmer, and cook for 3 minutes, stirring occasionally. Stir in the instant coffee, and allow the drink to simmer gently for 2 more minutes. Pour the drink into mugs, straining out the spices, and stir 1 teaspoon of nonfat dry milk powder and 1 teaspoon of white sugar into each mug.

By Shuk22

Ingredients

• ✓ sugar
• carrot
• cilantro
• peanut
• lemon juice
• salt
• cilantro

Instructions

1. 1 Toss together carrots, cilantro, and peanuts in a large bowl until well combined. Stir lemon juice, sugar, and salt into carrot mixture. Set aside long enough to allow sugar to dissolve, about 10 minutes.
2. 2 Garnish salad with cilantro to serve.

By hemal shah

Ingredients

• ✓ sugar
• mango
• apple
• cider vinegar
• ginger root
• salt
• paprika
• chili flake
• cinnamon
• green cardamom pod
• clove
• black pepper
• bay leaf

Instructions

1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Ingredients

• ✓ sugar
• water
• active dry yeast
• all-purpose flour
• salt
• yogurt
• ghee
• kalonji

Instructions

1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen

Ingredients

• ✓ sugar
• ghee
• cashew
• raisin
• whole wheat flour
• water
• cardamom

Instructions

1. 1 Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
2. 2 Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

By SUSMITA

Ingredients

• ✓ sugar
• tomato
• ginger
• garlic
• cilantro
• chili powder
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, ginger, garlic, cilantro, chili powder, sugar, and salt in a saucepan over medium heat, stirring occasionally, until thick and tomatoes have broken down, about 10 minutes.

By Patrick7

Ingredients

• ✓ sugar
• onion
• ketchup
• lemon juice
• cilantro
• fenugreek leaves
• chili powder
• salt

Instructions

1. 1 Stir together onion and ketchup in a medium bowl until onion is thinly and evenly coated. Mix in lemon juice. Stir in sugar, cilantro, fenugreek, chili powder, and salt until well combined. Cover and chill in the refrigerator for 24 hours to let the lemon juice neutralize the onion flavor slightly.

By CELTICFANMAN

Ingredients

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

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

• ✓ sugar
• water
• active dry yeast
• milk
• yogurt
• butter
• 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

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

• ✓ sugar
• coconut milk
• milk
• basmati rice
• raisin
• cardamom
• rose water
• almond
• pistachio nut

Instructions

1. 1 Bring coconut milk, milk, and sugar to a boil in a large saucepan over medium heat. Add rice, reduce the heat to low, and simmer until mixture thickens and rice is tender, about 20 minutes.
2. 2 Stir in raisins, cardamom, and rose water; cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

By Patrick7

Ingredients

• ✓ sugar
• bread
• vegetable oil
• water
• cardamom
• milk
• raisin
• almond
• cashew

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
3. 3 Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
4. 4 Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
5. 5 Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

By Zarina Mohammad

Ingredients

• ✓ sugar
• water
• active dry yeast
• butter
• 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

• ✓ sugar
• all-purpose flour
• whole wheat flour
• salt
• butter
• 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

• ✓ sugar
• ricotta cheese
• white sugar
• half and half
• cardamom
• rose water
• saffron
• almond
• pistachio nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Blend the ricotta cheese and 1/4 cup sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
4. 4 While the cheese bakes, pour the half and half into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 1 cup sugar, the cardamom, rose water, and saffron into the half and half and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese balls to serve.

By lucky

Ingredients

• ✓ sugar
• whole milk
• heavy cream
• cinnamon stick
• black tea
• garam masala
• black peppercorn
• cardamom pod
• star anise
• nutmeg
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
2. 2 Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3 Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

By Kimberly G

Ingredients

• ✓ sugar
• water
• black tea
• cocoa powder
• milk
• vanilla extract
• cinnamon
• nutmeg
• whipped cream
• cinnamon stick

Instructions

1. 1 Bring water to a boil in a small saucepan. Add tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
2. 2 Remove tea bag and stir in sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in milk, vanilla, cinnamon, and nutmeg. Heat through but do not boil. Pour into mugs, then top with whipped cream and garnish with cinnamon sticks.

By HoneeBee

Ingredients

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