Kerala Unniyappam
Unniyappam fries a rice, banana and jaggery batter in a dimpled pan.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 11 of 20.
Kerala Yam Erissery
Erissery mashes yam with ground coconut and finishes it with coconut fried until brown.
Kesar Badam Milk
Kesar badam milk simmers peeled almonds, saffron, cardamom, and milk into a creamy festive North Indian drink.
Kesar Pista Shrikhand
Shrikhand strains yoghurt overnight and sweetens it with saffron and pistachio.
Khaman Dhokla
Khaman dhokla steams a fermented gram flour batter into soft squares, finished with a sweet-sour tempering.
Khamang Kakdi
Khamang kakdi dresses cucumber with crushed peanuts and coconut, a Maharashtrian koshimbir.
Khamiri Roti
Khamiri Roti is a Mughlai whole wheat yeast bread proofed until airy, then cooked on an iron tawa with charred spots.
Khandeshi Kala Masala Mutton
Kala masala mutton uses the Khandeshi black masala, roasted dark enough to colour the whole gravy.
Khandeshi Shev Bhaji
Shev bhaji drops crisp sev into a fiery Khandeshi gravy right at the end, so it half dissolves.
Khasta Kachori (Moong Dal)
Khasta kachori encloses spiced mung dal in a short pastry and fries it slowly so it blisters and stays crisp.
Khatta Meetha Kaddu
Khatta meetha kaddu cooks pumpkin down with fenugreek and fennel into a sweet-and-sour mash, the classic partner to poori.
Khatta Meetha Karela
Khatta meetha karela balances bitter gourd with sugar and souring agents so the bitterness sits behind the sweetness.
Khatti Meethi Gujarati Dal
Gujarati dal balances jaggery against tamarind, with peanuts left whole in the pot.
Kobi Chana Dal Bhaji
Kobi chana dal bhaji cooks cabbage with soaked Bengal gram, which keeps its bite among the soft leaves.
Kodi Guddu Pulusu
Kodi guddu pulusu simmers boiled eggs in an Andhra tamarind gravy, sour before it is hot.
Kokum Sharbat
Kokum sharbat steeps dried kokum rinds with cumin, cardamom, sugar, and black salt for a ruby-red Maharashtrian cooler.
Kolhapuri Anda Rassa
Anda rassa poaches eggs in the fiery Kolhapuri masala of roasted coconut and poppy seed.
Kolhapuri Chicken Sukka
Chicken sukka is a dry Kolhapuri dish, the chicken coated in a dark masala of roasted coconut and poppy seeds.
Kolhapuri Kaju Masala
Kaju masala simmers whole cashews in the fiery Kolhapuri masala of roasted coconut and red chilli.
Kolhapuri Veg Diwani Handi
Veg diwani handi cooks mixed vegetables and paneer in a cashew gravy, sealed and finished in one pot.
Kolkata Cabin Style Chicken Stew
Kolkata cabin style chicken stew is the Anglo-Indian version, pale and lightly peppered rather than spiced.
Kolkata Style Chilli Chicken Fried Rice
Chilli chicken fried rice pairs the Kolkata Indo-Chinese dish with fried rice in one plate.
Konkani Sol Kadhi
Konkani sol kadhi blends soaked kokum extract with fresh coconut milk, garlic, chilli, and cumin for a tangy coastal drink.
Koraishutir Kochuri (Matar Kachori)
Koraishutir kochuri fills soft flatbread with sweet green pea paste, a Bengali winter dish.
Kothimbir Vadi
Kothimbir vadi steams a coriander and gram flour batter, then slices and fries the pieces.
Kuler Ladoo
Kuler ladoo binds roasted pearl millet flour with jaggery and ghee.
Kulhad Tandoori Chai
Kulhad Tandoori Chai is strong milk tea poured over hot charcoal in a clay cup for a smoky street-style finish.
Kundru Pyaz Ki Sabzi
Kundru pyaz ki sabzi cooks ivy gourd with onion, both sliced fine so they brown together.
Kurkuri Bhindi
Kurkuri bhindi tosses sliced okra in gram and rice flour and fries it until it snaps.
Kurkuri Macaroni Chaat
Kurkuri macaroni chaat fries boiled pasta until crisp and dresses it with chaat masala.
Kurkuri Soya Chaap
Kurkuri soya chaap coats soy chaap in crushed cornflakes, which stay crisp long after frying.
Kutchi Dabeli
Dabeli fills pav with sweet-spiced potato, pomegranate and roasted peanuts, from Kutch.
Kuttu Aloo Paratha
Kuttu aloo paratha binds buckwheat flour with boiled potato, which is what holds a gluten-free dough together.
Kuttu Ka Chilla
Kuttu ka chilla is a buckwheat pancake with potato and green chilli, made on fasting days.
Kuttu Ke Pakode
Kuttu ke pakode fries buckwheat batter into fritters, eaten during Navratri.
Kuttu Ki Pakodi
Kuttu ki pakodi fries buckwheat batter with potato into fasting-day fritters.
Kuttu Paneer Chilla
Kuttu paneer chilla folds paneer into a buckwheat pancake, filling enough to carry a fasting day.
Kuzhi Paniyaram (Paddu)
Paniyaram cooks idli batter in a dimpled pan so each piece browns on the outside and stays soft inside.
Laccha Paratha
Laccha Paratha is a flaky layered North Indian flatbread folded with ghee, coiled, rolled, and roasted until crisp at the edges.
Lachha Pyaaz (Masala Onion Rings)
Lachha pyaaz soaks sliced onion rings in iced water so they curl and lose their bite.
Lapsi Kheer (Broken Wheat Kheer)
Lapsi kheer is a Rajasthani broken-wheat milk pudding sweetened with jaggery and scented with cardamom.
Lasooni Dal Tadka
Lasooni dal tadka pours a garlic-heavy tempering over the dal at the end.
Lauki Chana Dal
Lauki chana dal cooks bottle gourd with split Bengal gram until the gourd softens into the dal without disappearing.
Lauki Ki Kheer
Lauki ki kheer simmers grated bottle gourd in milk instead of rice.
Lauki Kofta
Lauki kofta fries grated bottle gourd dumplings and simmers them in a spiced gravy.
Lauki Palak
Lauki palak cooks bottle gourd with spinach, the gourd softening into the greens as it goes.
Lauki Tamatar Ki Sabzi
Lauki tamatar ki sabzi cooks bottle gourd with tomato until the gourd softens into a light gravy.
Lemon Coriander Soup
Lemon coriander soup is a light clear broth sharpened with lemon and finished with plenty of coriander.
Lobia Aloo Curry
Lobia aloo curry cooks black-eyed peas with potato in an onion and tomato gravy.
Lobia Pulao
Lobia pulao cooks rice with black-eyed peas, which soften without collapsing.
Ludhiana Special Cream Chicken
Cream chicken is a mild Ludhiana dhaba dish, the chicken finished in cream and milk with green chilli for heat.
Macaroni Fruit Salad
Macaroni fruit salad dresses cold pasta with fruit and cream, an Indian party dish rather than an Italian one.
Madurai Bun Parotta
Madurai Bun Parotta is a thick Tamil Nadu parotta made from soft egg-enriched dough rested in oil and cooked into fluffy layers.
Madurai Chicken Salna
Madurai chicken salna is the thin, peppery gravy served with parotta across Tamil Nadu.
Madurai Mutta Parotta
Madurai Mutta Parotta is a Tamil Nadu street-style parotta folded with egg, onion, green chilli, and curry leaves.
Madurai Mutton Chukka
Mutton chukka is a dry Madurai fry, the meat cooked down with shallots and curry leaves until the masala clings to it.
Madurai Veechu Parotta
Madurai Veechu Parotta is a thin Tamil Nadu street-style parotta stretched wide, folded square, and cooked until crisp outside and soft inside.
Mahabaleshwar Strawberry Cream
Mahabaleshwar Strawberry Cream layers fresh strawberries, chunky strawberry puree, whipped cream, and vanilla ice cream into a chilled dessert glass.
Maharashtrian Alu Vadi
Alu vadi spreads spiced gram flour paste on colocasia leaves, rolls them, steams and then fries the slices.
Maharashtrian Anarsa
Maharashtrian anarsa is a Diwali faral sweet made with soaked rice, jaggery and poppy seeds, fried into a lacy porous disc.