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"This is delicious. For those not familiar with desi chana, it is a type of chickpea, also called kala chana or black chickpeas. Most Indian stores have this in the bulk food section. I have read that it is healthier than regular chickpeas/garbanzos. I only gave it 4 stars because I made substitutions. I used a sesame oil for the tahini (don..."
"3 TB would be waaay too much salt. I used just under 1TB so I am wondering if 3 tsp was meant instead? Also used about 1/4 cup of oil."
"I followed this recipe exactly as written using tamarind concentrate instead of paste. Way too much cinnamon, it overpowed the entire dish. I will try using maybe half the cinnamon."
"Yum! There are a lot of identities for this fish. It appears that in Asia names and fish types can be substituted. Internet searches showed that this is a mild white fish called Basa/Swai/Pangasius Hypophthalmus. Back to the recipe, I would recommend splitting the crust mixture in half because it gets soggy and doesn't stick to the last fillet..."