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Thumb_17710_Spicy Indian Okra

Thumb_17710_Spicy Indian Okra

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_15961_Thai Mussamun Curry Paste

Thumb_15961_Thai Mussamun Curry Paste

This sweetly spiced, moderately hot Mussamun curry is often served as part of a feast hosted by families celebrating a wedding, a move to a new home, or the birth of a baby. Read more about this recipe in Nancie McDermott's The Curry Book.

Thumb_17447_Vegetable Biryani

Thumb_17447_Vegetable Biryani

From the Persian word for "roasted," a biryani is a version of rice pilaf. The sauce base can be made several days ahead and refrigerated (or frozen); the vegetables can be prepped the day before. Read more about this recipe at the Washington Post.

Thumb_16503_Chunky Balila With Citrus

Thumb_16503_Chunky Balila With Citrus

This Lebanese balila made from chickpeas boiled with garlic, lemon juice and spices is adapted from Reem Azoury, co-owner and chef of Figs in Northwest Washington. Read more about this recipe at the Washington Post.

Thumb_12911_Aloo Paratha

Thumb_12911_Aloo Paratha

The first thing you’ll need to make paratha is the right kind of flour. Often referred to as “duram atta,” it’s a combination of stone-ground wheat and regular flour that’s perfect for roti, chapatti and parathas. The brand I use is Golden Temple. Once you have the flour, you’re set. Read more about this recipe at VeganYumYum.

Thumb_13780_Banana Fritters With Strawberry Cream

Thumb_13780_Banana Fritters With Strawberry Cream

Use bananas that aren’t too ripe as they soften in the cooking process and you don’t want them to be complete mush. The turmeric in the batter makes the fritters a brighter gold. Read more about this recipe at Cook & Eat.

Thumb_5519_Red Beans And Quinoa With Mint

Thumb_5519_Red Beans And Quinoa With Mint

Here's a way to make simple canned red beans deeply flavorful. Quinoa is a gluten-free and whole grain substitute for the traditional bed of rice.

Thumb_18204_Spicy Indian Eggplant Stew

Thumb_18204_Spicy Indian Eggplant Stew

Don't confuse this Buriyani with Buryani, an elaborate rice dish. You can substitute peeled, cubed pumpkin for the eggplant. If you like a touch of sweetness, add a pinch of brown sugar at the end. Read more about this recipe in My Bombay Kitchen.

Thumb_18065_One Hundred Almond Curry

Thumb_18065_One Hundred Almond Curry

Because Parsi tradition considers it inauspicious to count things our in even numbers, this chicken curry is always made with an extra almond. Read more about this recipe in My Bombay Kitchen.

Thumb_17492_Indian Red Lentil Soup

Thumb_17492_Indian Red Lentil Soup

Dal Shorba is a spicy Indian soup that draws its flavor from a combination of spices, herbs and vegetables. The result is creamy and rich. Madras curry powder plays a key role and therefore must be fresh. Read more about this recipe at the Washington Post.

Thumb_9222_Malaysian Chicken Satay

Thumb_9222_Malaysian Chicken Satay

Satay is universally loved across Southeast Asia. It's believed that Satay is the region's distant cousin to Middle Eastern Kebabs (thanks to the spice route and the culinary influence of early Arab traders). Read more about this recipe at Rasa Malaysia.

Thumb_17829_Chilled Curried Indian Soup

Thumb_17829_Chilled Curried Indian Soup

When preparing this soup, whisk the buttermilk well before adding the seasoning. It can be stored for up to 3 days in the refrigerator. Read more about this recipe at the Washington Post.