All recipes from "Spice" from the blog "Awesome Cuisine" - page 2

Lamb in Spicy Red Gravy

This recipe builds heat and depth by layering freshly ground whole spices with yogurt-marinated lamb, then simmering everything in a tomato-onion base until the meat turns tender.

Homemade Szechuan Sauce

This is one of those condiments that actually justifies the effort of making it from scratch.

Mixed Vegetable Rice

This one pot meal uses a freshly ground mint and coconut paste that gets fried into the tempering before you fold in the vegetables and rice.

Mushroom Curry

This is a coconut-based mushroom curry built on two extracts, which means you get body and richness without cream or cashews.

Lamb Tikka

This is a one-pan marinade and cook method that gives you tender lamb with deep spice without needing a tandoor or grill.

Vangi Bath

The brinjals cook directly in tamarind and turmeric, turning soft and glossy before they meet the spice.

Paneer Butter Masala

This Paneer masala gravy features soft paneer cubes cooked in a creamy tomato-based gravy flavoured with butter, spices, and fresh cream.

This pulao sits somewhere between a main dish and a celebration centerpiece, loaded with fresh fruit and studded with just enough whole spices to keep things warm and fragrant without overpowering the sweetness.

Parda Tandoori Murgh

This is tandoori chicken baked under a flaky pastry lid that steams everything together in the final ten minutes.

Konkani Masala Pomfret

This recipe gives you crispy fried fish wrapped in a fresh coconut and kokum masala that stays bright and sharp, not heavy.

Bengali Fish Curry

This curry lets you build flavour in two stages.

Pirandai Kuzhambu

This kuzhambu uses fresh pirandai, a medicinal stem that softens into a silky, slightly sticky texture when cooked in tamarind and spice.

Chicken Cutlet

This is a stovetop chicken cutlet that uses crumbled bread in the filling itself, not just for coating.

Bengali Fish Fingers

The panch phoron spice blend adds a sharp, smoky warmth to the batter that most store-bought fish fingers never come close to.

Grilled Paneer

This is paneer you can actually call grilled without apology.

Orange Peel Rasam

This rasam uses something most people throw away: orange peels, roasted until crisp and bitter-sweet.

Sagalay (Stuffed Brinjal Poriyal)

Small brinjals split into quarters and stuffed with a roasted coconut and spice paste, then simmered till tender.

Mutton Kofta

This recipe builds flavor in layers, which is why the koftas turn out tender instead of rubbery.

Egg Kurma

This egg kurma builds its gravy from roasted whole spices and coconut ground into a paste, giving it a deeper flavour than recipes that rely on powdered spices alone.

Spinach Soup

This warming spinach soup combines blanched greens with aromatic spices and a velvled butter roux for a smooth, comforting bowl.

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All recipes from "Spice" - page 2