Search results for 'Asian No cook'

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Asian x
No cook x
 
1 review
 
5min

This is a traditional recipe for a Garam Masala spice mix. It's used in many Indian dishes. You can make it in advance and store if for a few months in an air-tight container.

Recipe by: heymrleej

 
2 reviews
 
1hr15min

I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.

Recipe by: EC3KFNW

 
No reviews
 
5min

A cooling yoghurt side dish that is perfect when served alongside spicy curries. This version includes plump raisins, cashews, almonds and pistachios.

Recipe by: Priyanka

 
No reviews
 
1min

This is a Japanese recipe for an all-round dipping sauce. This is one serving - make as much as you need.

Recipe by: IBNSHISHA

 
6 reviews
 
5min

This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.

Recipe by: sal

 
No reviews
 
10min

This is great for fish and chicken.

Recipe by: Angelyn Semenza

 
15 reviews
 
5min

I make this houmous all the time. It only takes a few minutes to prepare, and it's healthier than shop-bought without the oil. Increase or decrease the ingredients as desired, especially the chillies! Serve with tortilla crisps, pitta triangles or fresh vegetables. Add more of the reserved chickpea liquid for a smoother dip.

Recipe by: ELOVINGS

 
No reviews
 
10min

Easy to make! Serve with tortilla crisps, pitta triangles, veggies, or use on sandwiches.

Recipe by: COASTER281

 
6 reviews
 
5min

Tahini-free houmous that only takes minutes to make, and is a favourite in our house. This houmous couldn't be easier!

Recipe by: Donalyn

 
No reviews
 
10min

After finding heaps of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at my local supermarket, I decided to find a recipe for it myself. Basically it is just equal amounts of root ginger and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

Recipe by: DC Girly Girl

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