First try at it, totally winging it, and this is what I came up with. This stuff tastes better than any I’ve had at restaurants.
I can’t find my original garam masala mix, but this is fairly close to it. Some other mixes use bay leaves and grind them up, saffron, amchoor, etc. and omit star anise. I think the anise is crucial and I remember hand-making a cardamom + anise heavy masala years ago.
- black cumin seeds
- star anise
Unusual garam masala recipe that I have yet to try; It might suck but the amchoor in it is intriguing. I usually stick to the other recipe.
- mango powder
- dried mint
- coriander seeds
- turmeric
- lemon juice
- 180ml of red wine vinegar
See my other recipes for tikka paste
- skinned chicken breast portions
- tikka paste
- low-fat yoghurt
- green chili
- tomato paste
- lemon juice
Best chana masala recipe that I’ve found; tangy, perfectly spicy, not greasy at all. Modified a bit from the original.
- ginger
- green chili
- tomatoes
- tamarind pulp
- dried chickpeas
- chopped fresh chillies and onion to garnish
Taken from Lex Culinaria food blog
- For the Pudding:
- vanilla extract
- raisins
- For the Sauce:
- buter
- powdered sugar
- large bananas
- finely chopped pecans
Crunchy brownies on the outside (stays like this for weeks!), chewy fudgy on the inside, super chocolatey. It’s the perfect brownie!
modified slightly from the ’Almost Perfect Brownie recipe" at A Finger in Every Pie (modified very slightly)
- condensed milk
- walnuts