Andhra Spiced Egg Salad
Spiced egg salad tosses boiled eggs with onion and Andhra chilli powder.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 2 of 20.
Andhra Tomato Pappu
Tomato pappu cooks pigeon peas with a large amount of tomato, thinner and sourer than a northern dal.
Apollo Fish
Apollo fish fries battered fish and tosses it in a yoghurt and curry leaf masala, a Hyderabadi club dish.
Arbi (Colocasia) Tuk
Arbi tuk fries colocasia twice, flattening it between, so the outside shatters.
Assamese Aloo Pitika
Aloo pitika mashes boiled potato with raw onion, green chilli and mustard oil, eaten cold with rice.
Assamese Black Sesame Chicken
Assamese black sesame chicken thickens its gravy with roasted black sesame, giving a nutty, dark curry.
Assamese Koldil Moong Dal
Assamese koldil moong dal combines roasted yellow mung with cleaned banana flower, mustard oil and gentle spices.
Assamese Omita Dal
Assamese omita dal is a light red-lentil dal with raw papaya, mustard oil and panch phoran for a gentle rice lunch.
Assamese Til Aru Mushroom Soup
Til aru mushroom soup thickens an Assamese mushroom broth with ground roasted sesame.
Assamese Til Pitha
Til pitha wraps sesame and jaggery in a rice flour crepe, an Assamese Bihu sweet.
Authentic Bihari Litti
Authentic Bihari Litti is a roasted whole wheat ball stuffed with tangy sattu, mustard oil, onion, garlic, chilli, and herbs.
Authentic Hyderabadi Irani Chai
Hyderabadi Irani Chai is a rich cafe-style tea made with a slow dum decoction and separately reduced sweet milk.
Authentic Mathura Peda
Mathura peda cooks khoya until it darkens, then shapes it into flat rounds pressed with a thumb.
Authentic Misal Pav
Misal pav tops a sprout curry with farsan and onion, served with pav and its own thin red rassa.
Aval Payasam
Aval payasam simmers flattened rice in milk with jaggery.
Awadhi Beetroot Galouti Kebab
Beetroot galouti kebab uses the Awadhi method on beetroot, ground fine and bound with roasted gram flour so it melts on the tongue.
Awadhi Chicken Tahari
Chicken tahari cooks rice and chicken together from raw, unlike a biryani where they are cooked apart and layered.
Awadhi Dal Sultani
Awadhi dal sultani is a smooth pigeon pea dal enriched with milk, saffron, cream and a light dhungar smoke.
Awadhi Dhungari Dal
Awadhi dhungari dal is a creamy pigeon pea dal finished with cream and a brief clove-ghee charcoal smoke.
Awadhi Murgh Tikka Salad
Murgh tikka salad puts charred Awadhi-spiced chicken over raw vegetables.
Awadhi Murgh Zafrani Shorba
Murgh zafrani shorba is an Awadhi chicken broth scented with saffron and finished in ghee.
Awadhi Mutton Pulao
Mutton pulao cooks rice in the stock the meat was boiled in, which is where its flavour comes from.
Awadhi Subz Mewa Seekh
Subz mewa seekh shapes vegetables and nuts onto skewers, the Awadhi vegetarian answer to a seekh kebab.
Awadhi Suran Ki Shammi
Suran ki shammi grinds elephant foot yam with roasted gram into patties, in place of the usual meat.
Badam Halwa
Badam halwa cooks ground almonds in milk and ghee until it turns dense and glossy.
Badam Rogan Doodh (Almond Oil Milk)
Badam Rogan Doodh is warm saffron-cardamom milk finished with edible sweet almond oil just before serving.
Baingan Bharta
Baingan bharta is a North Indian mash of fire-roasted aubergine cooked down with onion, tomato and garlic until smoky and thick.
Baingan Pyaz Ki Sabzi
Baingan pyaz ki sabzi is a simple dry sabzi of aubergine and onion, cooked in mustard oil with garlic and green chilli.
Baingan Tamatar
Baingan tamatar cooks aubergine down with tomato and garlic until both collapse into a soft, tangy sabzi.
Baingan Tawa Fry
Baingan tawa fry coats aubergine slices in gram flour and spices and shallow-fries them until the edges crisp.
Bajra Methi Dhebra
Dhebra is a Gujarati pearl millet flatbread worked with fresh fenugreek, soft enough to pack for a journey.
Bajra Roti (Sajje Rotti)
Bajra Roti is a rustic pearl millet flatbread kneaded with boiling water, hand-patted, and roasted for winter thalis.
Baked Nolen Gurer Sandesh
Baked nolen gurer sandesh is a Bengali chhena dessert baked with date palm jaggery, milk and pistachios.
Banana Oats Breakfast Smoothie
Banana Oats Breakfast Smoothie blends ripe bananas, rolled oats, milk, and honey into a thick breakfast drink for busy mornings.
Banana Shikran
Banana shikran is a quick Maharashtrian dessert of ripe banana, milk, sugar and cardamom.
Banoffee Pie
Banoffee pie is a no-bake dessert with a biscuit crust, dulce de leche, sliced bananas, whipped cream and dark chocolate.
Basic Palak Rice
Palak rice cooks rice with a spinach paste that colours every grain green.
Batata Sukhi Bhaji (Dry Potato)
Batata sukhi bhaji is a dry Maharashtrian potato sabzi tempered with mustard seeds, cumin and curry leaves, with no onion or garlic.
Batata Vada (Aloo Bonda)
Batata vada coats a ball of spiced mashed potato in gram flour batter and deep-fries it.
Beans Carrot Poriyal
Beans carrot poriyal is a dry South Indian stir-fry finished with fresh grated coconut.
Beans Pyaz Ki Sabzi
Beans pyaz ki sabzi cooks green beans down with a large amount of onion until both sweeten.
Bedmi Puri
Bedmi puri stuffs the dough with spiced urad dal before rolling, so the filling is inside the bread itself.
Beetroot & Yogurt Pachadi
Beetroot pachadi folds cooked beetroot into yoghurt with coconut, part of a Kerala sadya.
Beetroot Pulao
Beetroot pulao cooks rice with grated beetroot, which turns the whole pot deep pink.
Bejad Ki Roti
Bejad Ki Roti is a coarse Rajasthani multigrain roti made with wheat, gram flour, pearl millet, cumin, and ghee.
Bengali Aloo Posto
Aloo posto dresses potato in ground poppy seed paste, a Bengali dish that stays pale and gently nutty.
Bengali Bandhakopir Ghonto
Bandhakopir ghonto cooks cabbage with potato and peas until soft, a Bengali dish made without onion or garlic.
Bengali Basanti Pulao
Basanti pulao is Bengali sweet yellow rice with ghee, raisins and cashews, served at festivals.
Bengali Beguni
Beguni dips aubergine slices in gram flour batter and fries them, the Bengali partner to khichuri.
Bengali Bhetki & Orange Salad
Bhetki and orange salad pairs cooked fish with citrus, a Bengali club-kitchen dish.
Bengali Bhoger Khichuri
Bhoger khichuri is the Bengali temple khichuri, cooked with roasted mung dal and no onion or garlic.
Bengali Chanar Paturi
Chanar paturi wraps fresh chhena in a mustard and coconut paste and steams it in a banana leaf, in place of fish.
Bengali Chhenar Dalna
Chhenar dalna is a Bengali curry of fresh chhena dumplings and potato in a lightly spiced gravy.
Bengali Chingri Aloo Dalna
Chingri aloo dalna is a Bengali prawn and potato curry in a light onion and tomato gravy.
Bengali Chingri Malaikari
Chingri malaikari cooks prawns in coconut milk, a Bengali dish kept sweet rather than hot.
Bengali Chingri Pulao
Chingri pulao cooks prawns into a Bengali pulao made with gobindobhog rice and coconut milk.
Bengali Chitol Macher Mui Tha
Chitol macher mui tha is a Bengali dish of fish and potato shaped into balls and simmered in a spiced gravy.
Bengali Cholar Dal
Cholar dal cooks Bengal gram sweet with coconut and raisins, a Bengali festival dish.
Bengali Chum Chum
Chum chum boils chhena in syrup and rolls it in coconut, a Bengali sweet shaped oval rather than round.
Bengali Dhokar Dalna
Dhokar dalna fries cakes of split Bengal gram and simmers them in a Bengali gravy, traditionally without onion or garlic.