Jaisalmeri Kala Chana
Jaisalmeri kala chana cooks black chickpeas in a yoghurt and gram flour gravy, a desert dish that needs no fresh vegetables.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 10 of 20.
Jigarthanda (Madurai Special Drink)
Madurai Jigarthanda layers soaked badam pisin jelly, chilled reduced milk, nannari or rose flavor, and vanilla ice cream.
Jowar Bhakri
Jowar Bhakri is a rustic Maharashtrian sorghum flatbread kneaded with hot water, hand-patted, and roasted until soft and earthy.
Kacche Kele Ki Sabzi (Raw Banana Fry)
Raw banana fry cuts green banana into rounds and crisps them with a mustard and urad dal tempering.
Kada Prasad (Aate Ka Halwa)
Kada prasad roasts wheat flour in an equal weight of ghee, the offering made in every gurdwara.
Kadai Chicken
Kadai chicken is cooked fast over high heat with capsicum, onion and freshly pounded coriander and chilli.
Kadhai Paneer
Kadhai paneer is paneer and capsicum tossed in a thick masala of pounded coriander seeds and dried red chilli.
Kaju Katli (Cashew Fudge)
Kaju katli is a smooth North Indian cashew fudge made with fine cashew powder, sugar syrup, cardamom and optional rose water.
Kaju Pista Roll
Kaju pista roll rolls cashew paste around a pistachio centre and cuts it into pieces.
Kakarakaya Vepudu
Kakarakaya vepudu is an Andhra bitter gourd fry coated in roasted gram flour and cooked until crisp.
Kala Chana Aloo Curry
Kala chana aloo curry cooks black chickpeas with potato in a thin, spiced gravy.
Kala Chana Chaat
Kala chana chaat tosses boiled black chickpeas with potato and chaat masala.
Kanda Poha
Kanda poha steams flattened rice with onion and peanuts, the Maharashtrian breakfast eaten by the plateful.
Kanji (Fermented Black Carrot Drink)
Kanji is a North Indian fermented black carrot drink with mustard, black salt, and chilli, left in sunlight until tart and deep purple.
Karela Pyaz Ki Sabzi
Karela pyaz ki sabzi cooks bitter gourd with a large amount of onion, which sweetens as it browns and softens the bitterness.
Karivepaku Sadam
Karivepaku sadam grinds curry leaves into a paste that coats the rice and colours it dark green.
Karnataka Ennegayi
Ennegayi stuffs baby aubergines with a Karnataka peanut and sesame masala and cooks them whole.
Kashmiri Apple & Walnut Salad
Apple and walnut salad folds Kashmiri fruit and nuts into hung yoghurt.
Kashmiri Babri Beol
Kashmiri Babri Beol is a chilled milk drink with soaked basil seeds, grated coconut, cardamom, rose water, and a gentle chewy texture.
Kashmiri Bakarkhani
Bakarkhani is a layered Kashmiri flatbread topped with sesame, eaten with salt tea.
Kashmiri Chaman Kaliya
Chaman kaliya cooks fried paneer in a pale Kashmiri milk gravy scented with cardamom.
Kashmiri Dal-e-Khaas
Kashmiri dal-e-khaas is a pale urad dal seasoned with fennel, dry ginger and mustard oil instead of onion or tomato.
Kashmiri Dum Aloo
Kashmiri dum aloo is baby potatoes fried and then simmered in a yoghurt gravy coloured with Kashmiri chilli and scented with fennel.
Kashmiri Gushtaba
Gushtaba is a Kashmiri wazwan dish of pounded meatballs poached in a yoghurt gravy spiced with fennel and dry ginger.
Kashmiri Haakh Saag
Haakh is Kashmiri collard greens cooked whole in mustard oil with asafoetida and green chilli, and almost nothing else.
Kashmiri Kahwa
Kashmiri Kahwa is a saffron green tea with cinnamon, cardamom, and almond slivers, steeped gently so the tea stays clear and aromatic.
Kashmiri Khatte Baingan
Khatte baingan is a Kashmiri aubergine dish soured with tamarind and scented with fennel, cooked in mustard oil.
Kashmiri Methi Chaman
Methi chaman is a Kashmiri dish of paneer and fenugreek leaves in a pale gravy scented with fennel and dry ginger.
Kashmiri Modur Pulao
Modur pulao is Kashmiri sweet rice with saffron and dried fruit, served at celebrations.
Kashmiri Murgh Yakhni
Murgh yakhni is a pale Kashmiri chicken curry in a yoghurt gravy scented with fennel and cardamom, with no onion or tomato.
Kashmiri Mutton Kofta (Matschgand)
Matschgand is a Kashmiri dish of pounded meat koftas simmered in a red gravy coloured with Kashmiri chilli.
Kashmiri Nadru Masoor Dal
Kashmiri nadru masoor dal is a whole brown lentil stew with lotus stem, mustard oil, fennel and dry ginger.
Kashmiri Nadru Shorba
Nadru shorba is a Kashmiri lotus root soup in a yoghurt base scented with fennel.
Kashmiri Nadru Yakhni
Nadru yakhni cooks lotus root in a pale Kashmiri yoghurt gravy scented with fennel.
Kashmiri Noon Chai (Pink Tea)
Kashmiri noon chai boils green tea with baking soda, aerates it until rosy, then finishes with milk, salt, and nuts.
Kashmiri Pulao
Kashmiri pulao is a sweet-savoury rice with saffron, dried fruit and nuts, pale rather than spiced.
Kashmiri Shufta
Shufta tosses paneer with nuts and dried fruit in syrup, a Kashmiri festive sweet.
Katachi Amti
Katachi amti uses the strained water left from cooking chana dal, a Maharashtrian dish built on a by-product.
Kathal Ki Sabzi (Jackfruit Curry)
Kathal ki sabzi cooks raw jackfruit like meat, browned first and then simmered until the pieces turn fibrous and tender.
Kathiyawadi Bharwa Dungri
Bharwa dungri stuffs pearl onions with a Kathiyawadi masala and cooks them whole until they collapse.
Kathiyawadi Kaju Gathiya
Kaju gathiya cooks cashews with crisp gathiya in a Kathiyawadi masala, the gathiya softening in the gravy.
Kathiyawadi Lasooni Sev Tamatar
Lasooni sev tamatar loads the Gujarati tomato and sev curry with garlic, in the Kathiyawadi style.
Kerala Avial
Avial dresses mixed vegetables in ground coconut and yoghurt, a Kerala dish that keeps each vegetable distinct.
Kerala Chicken Stew
Kerala chicken stew simmers chicken and vegetables in coconut milk with whole spices, kept pale and gently spiced.
Kerala Chukku Vellam
Kerala Chukku Vellam is a pale golden drinking water simmered with dry ginger and cumin, traditionally served warm with everyday meals.
Kerala Egg Roast (Nadan Mutta Roast)
Kerala egg roast is a South Indian dish of boiled eggs in a thick onion masala, slow-cooked until the onions turn sweet and jammy.
Kerala Fuljar Soda
Kerala Fuljar Soda drops a mint, ginger, chilli, lemon, and black-salt shot into chilled soda for a fizzy street drink.
Kerala Kadala Curry
Kadala curry simmers black chickpeas in roasted coconut gravy, the Kerala partner to puttu.
Kerala Kozhi Porichathu
Kozhi porichathu fries marinated chicken with curry leaves, the Kerala toddy shop version.
Kerala Malabar Meat Ghee Rice (Erachi Neychoru)
Erachi neychoru layers slow-cooked mutton into Malabar ghee rice, served at weddings across northern Kerala.
Kerala Malabar Parotta
Kerala Malabar Parotta is a flaky layered maida flatbread stretched thin, coiled, pan-fried, and clapped open before serving.
Kerala Meen Moilee
Meen moilee is a gentle Kerala fish curry in coconut milk, pale yellow with turmeric and green chilli rather than hot.
Kerala Mutton Ishtu
Mutton ishtu is the Kerala stew, goat simmered in coconut milk with whole spices and kept pale.
Kerala Nadan Chemmeen Roast
Nadan chemmeen roast is a dry Kerala prawn dish cooked down with shallots until the masala clings to each prawn.
Kerala Nadan Mutton Pepper Soup
Mutton pepper soup simmers goat meat with crushed pepper, a Kerala broth taken for warmth.
Kerala Olan
Olan simmers ash gourd and cowpeas in thin coconut milk, a Kerala dish with almost no spice at all.
Kerala Orotti
Kerala Orotti is a thick rice flour and coconut flatbread flavored with shallots and fennel, then cooked on a tawa.
Kerala Parippu Curry (Moong Dal)
Kerala parippu curry is an Onam sadya moong dal dish finished with coconut paste, coconut oil tadka, shallots and curry leaves.
Kerala Pineapple Kulukki Sarbath
Kerala Pineapple Kulukki Sarbath is a shaken pineapple, lemon, chilli, sabja, syrup, and soda drink with a fizzy finish.
Kerala Sambharam (Spiced Buttermilk)
Kerala sambharam is a spiced buttermilk with curd, ginger, green chilli, curry leaves, and salt, served cold with meals.