Puran Poli
Puran Poli is a Maharashtrian sweet flatbread stuffed with chana dal, jaggery, cardamom, and nutmeg for festival meals.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 16 of 20.
Purani Dilli Style Chicken Jahangiri
Chicken jahangiri is an Old Delhi Mughlai curry, mild and thick with cashew and cream.
Quick Soya Matar Pulao
Soya matar pulao cooks soy chunks and peas into the rice, quick and filling.
Rabdi Malpua
Rabdi malpua is a North Indian festival dessert of lacy fried pancakes soaked in saffron syrup and topped with thick rabdi.
Radhaballavi
Radhaballavi stuffs urad dal paste into a fried Bengali flatbread.
Ragi Ambli (Spiced Ragi Malt)
Ragi Ambli is a South Indian spiced ragi malt with a smooth cooked body, tangy curd, roasted cumin, and curry leaves.
Ragi Roti
Ragi Roti is a Karnataka finger millet flatbread mixed with onion, green chilli, cumin, and coriander, then patted thin before cooking.
Railway Veg Cutlet
Railway cutlet binds boiled vegetables into a patty, crumbs it and fries it, the dish that fed Indian trains.
Rajasthani Aloo Pyaz Paneer
Aloo pyaz paneer brings together baby potato, shallots and paneer in a Rajasthani yoghurt gravy.
Rajasthani Bajra Raab
Bajra raab is a Rajasthani pearl millet drink loosened with buttermilk, taken hot in winter.
Rajasthani Banjara Gosht Pulao
Banjara gosht pulao cooks mutton with whole dried chillies into a rice dish from the Rajasthani nomadic tradition.
Rajasthani Besan Hari Mirch
Besan hari mirch stuffs large green chillies with roasted gram flour, more savoury than hot.
Rajasthani Bharwa Mirchi
Bharwa mirchi stuffs large mild chillies with spiced gram flour, a Rajasthani dish that eats as a sabzi.
Rajasthani Dahi Baingan
Dahi baingan cooks fried aubergine in a yoghurt and gram flour gravy spiced with cumin and fennel.
Rajasthani Dahi Bhindi
Dahi bhindi fries okra first so it holds up in a yoghurt gravy without going slippery.
Rajasthani Dal Banjari
Dal banjari cooks black gram with Bengal gram in a Rajasthani style, thicker than a dal tadka.
Rajasthani Gatta Pulao
Gatta pulao cooks rice with fried gram flour dumplings, a Rajasthani way of eating well without vegetables.
Rajasthani Gatte Ki Sabzi
Gatte ki sabzi simmers steamed gram flour dumplings in a Rajasthani yoghurt gravy, a dish built for a desert with no fresh vegetables.
Rajasthani Gulab Jamun Ki Sabzi
Gulab jamun ki sabzi is a Rajasthani wedding dish that puts fried khoya dumplings into a savoury gravy rather than syrup.
Rajasthani Imli Ka Amlana
Rajasthani Imli Ka Amlana is a chilled tamarind drink with black salt, pepper, cardamom, and a sharp sweet-sour finish.
Rajasthani Junglee Maas
Junglee maas is a Rajasthani hunting-camp curry made with almost nothing but goat meat, ghee, garlic and dried red chillies.
Rajasthani Junglee Murgh
Junglee murgh is the Rajasthani camp dish made with almost nothing but chicken, ghee, garlic and dried red chillies.
Rajasthani Kabuli Pulao
Kabuli pulao is a Rajasthani dish layering rice with bread, potato and a yoghurt gravy.
Rajasthani Kaju Draksh Moong Dal
Rajasthani kaju draksh moong dal is a mild yellow mung dal finished with fried cashews, raisins and red chilli ghee.
Rajasthani Khoba Roti
Rajasthani Khoba Roti is a thick whole wheat roti pinched into deep ghee-catching patterns and slow-roasted until crisp.
Rajasthani Laal Maas
Laal maas is a fiery Rajasthani goat curry coloured with dried Mathania chillies and cooked down in yoghurt.
Rajasthani Malai Ghevar
Rajasthani malai ghevar is a Teej and Raksha Bandhan sweet with a honeycomb fried disc soaked in syrup and topped with rabdi.
Rajasthani Malai Pyaaz
Malai pyaaz cooks whole small onions in a cream gravy until they turn soft and sweet.
Rajasthani Meethi Boondi
Rajasthani meethi boondi is tiny fried besan droplets soaked in saffron-cardamom syrup for prasad and festival sweets.
Rajasthani Mirchi Ke Tipore
Mirchi ke tipore cooks whole green chillies in mustard oil with fennel, a Rajasthani side eaten in small amounts.
Rajasthani Moong Moth Ki Dal
Rajasthani moong moth ki dal pairs creamy yellow moong with earthy moth beans and a chilli-ghee tempering.
Rajasthani Papad Churi Salad
Papad churi crumbles roasted papad over onion and tomato just before eating, so it stays crisp.
Rajasthani Papad Ki Sabzi
Papad ki sabzi simmers roasted papad in a yoghurt gravy until it softens, a Rajasthani dish for when nothing fresh is at hand.
Rajasthani Papad Paneer Masala
Papad paneer masala combines roasted papad with paneer in a Rajasthani gravy that softens the papad as it sits.
Rajasthani Papad Paneer Shorba
Papad paneer shorba is a Rajasthani soup that builds its body from roasted papad and yoghurt rather than stock.
Rajasthani Papad Pulao
Papad pulao crumbles roasted papad through ghee rice, a Rajasthani way of adding crunch without vegetables.
Rajasthani Pittod Ki Sabzi
Pittod ki sabzi sets steamed gram flour squares and simmers them in a yoghurt gravy.
Rajasthani Pyaaz Tamatar Ki Sabzi
Pyaaz tamatar ki sabzi cooks onion and tomato down together into a Rajasthani sabzi that needs nothing else.
Rajasthani Pyaz Tamatar Kachumber
Pyaz tamatar kachumber dresses onion and tomato with lemon and green chilli.
Rajasthani Pyaz Tamatar Shorba
Pyaz tamatar shorba builds a Rajasthani broth on slowly browned onion and tomato.
Rajasthani Safed Maas
Safed maas is the white counterpart to laal maas, goat cooked in yoghurt and cashew with no chilli colour at all.
Rajasthani Tikkar
Tikkar is a thick Rajasthani flatbread of wheat and gram flour, studded with onion and green chilli.
Rajasthani Wheat Churma
Churma crushes ghee-fried wheat dough into a coarse crumb and sweetens it with jaggery.
Rajgira Kadhi
Rajgira kadhi thickens a yoghurt kadhi with amaranth flour instead of gram flour, so it can be eaten while fasting.
Rajgira Paratha
Rajgira paratha binds amaranth flour with boiled potato, the usual way to roll a fasting-day flour that has no gluten.
Rajgira Puri
Rajgira puri fries an amaranth flour dough bound with potato, for fasting days.
Rajgira Sheera
Rajgira sheera is a fasting-day amaranth flour halwa, roasted in ghee and sweetened lightly.
Rajma Galouti Kebab
Rajma galouti uses the Awadhi melt-in-the-mouth method on kidney beans instead of meat.
Rajwadi Mawa Kachori
Rajwadi mawa kachori is a Rajasthani fried pastry filled with khoya and nuts, then dipped in saffron sugar syrup.
Rasedar Aloo Baingan
Rasedar aloo baingan keeps potato and aubergine in a thin, soupy gravy rather than cooking them dry.
Rava Upma
Rava upma cooks roasted semolina with onion and green chilli until it holds together but stays loose.
Raw Mango & Onion Salad
Raw mango and onion salad is sharp enough to eat in small amounts alongside a rich meal.
Red Velvet Cupcakes
Red velvet cupcakes are eggless cocoa-buttermilk cupcakes topped with tangy cream cheese frosting.
Refreshing Jal Jeera
Jal jeera is a sharp chilled cumin-mint drink with coriander, tamarind, black salt, lemon, and crunchy boondi.
Restaurant Style Egg Fried Rice
Egg fried rice is the Indo-Chinese version, cooked fast over high heat with garlic and scrambled egg.
Restaurant Style Veg Jalfrezi
Veg jalfrezi keeps its vegetables and paneer in strips, cooked fast so everything stays crisp.
Restaurant Style Veg Tawa Masala
Veg tawa masala cooks mixed vegetables hard on a flat griddle, so the masala catches and browns rather than simmering.
Restaurant-Style Jeera Rice
Jeera rice is basmati cooked with a heavy tempering of cumin in ghee, meant to sit beside a curry rather than lead.
Roasted Almond & Banana Smoothie
Roasted Almond and Banana Smoothie blends soaked almonds, toasted oats, banana, almond milk, and honey into a filling breakfast drink.
Roasted Makhana Chivda
Makhana chivda roasts fox nuts with peanuts and cashews in ghee into a dry fasting-day snack.