Bengali Dim Khichuri
Dim khichuri adds fried boiled eggs to a Bengali khichuri of rice and red lentils.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 3 of 20.
Bengali Dimer Dalna
Dimer dalna is a Bengali curry of fried boiled eggs and potato in a light ginger and tomato gravy.
Bengali Doi Maach
Doi maach is Bengali rohu cooked in a yoghurt gravy, kept gentle so the curd does not split.
Bengali Doi Potol
Doi potol cooks pointed gourd in a Bengali yoghurt gravy, made without onion or garlic.
Bengali Echorer Dalna
Echorer dalna cooks raw jackfruit like meat, simmered in a Bengali gravy with potato and mustard oil.
Bengali Fish Chop
Fish chop encases spiced fish and potato in breadcrumbs and fries it, a Kolkata teatime dish.
Bengali Gokul Pithe
Bengali gokul pithe is a winter sweet of coconut-khoya discs dipped in batter, fried and soaked in date palm jaggery syrup.
Bengali Kacha Aam & Masoor Dal Shorba
Kacha aam and masoor dal shorba sours a red lentil broth with raw mango, tempered in mustard oil.
Bengali Kacha Golla
Kacha golla binds soft chhena with condensed milk without cooking it into a syrup.
Bengali Kosha Mangsho
Bengali kosha mangsho is a Durga Puja mutton curry slow-roasted with yogurt, onions, mustard oil, potatoes and warm spices.
Bengali Kumro Chakka
Kumro chakka is a Bengali pumpkin and potato sabzi with black chickpeas, tempered with panch phoran in mustard oil.
Bengali Lal Cha (Black Lemon Tea)
Bengali Lal Cha is a clear red-amber black tea finished with lemon and black salt for a sharp street-style cup.
Bengali Lau Ghonto
Lau ghonto cooks bottle gourd down with urad dal vadi until soft, in the Bengali style without onion or garlic.
Bengali Lauki Shorba
Lauki shorba blends bottle gourd into a light Bengali soup tempered with panch phoran in mustard oil.
Bengali Lebur Ghol
Bengali Lebur Ghol is a chilled yogurt and lemon drink with a thin, salty-sweet body and the floral aroma of Gondhoraj lemon when available.
Bengali Lobongo Latika
Lobongo latika folds pastry around a khoya filling and pins it with a clove before frying.
Bengali Luchi
Luchi is a small white flour puri fried until it puffs, the Bengali counterpart to the wheat version.
Bengali Macher Matha Diye Moong Dal
Bengali macher matha diye moong dal is roasted yellow mung simmered with fried rohu fish head for a nutty, savoury rice dal.
Bengali Macher Pulao
Macher pulao cooks fried fish into a Bengali pulao made with short-grain gobindobhog rice.
Bengali Mochar Chop
Mochar chop encases banana flower and potato in breadcrumbs and fries it, a Bengali winter snack.
Bengali Mochar Ghonto
Mochar ghonto cooks banana flower with potato and chickpeas, a Bengali dish that takes long preparation.
Bengali Murgir Jhol
Murgir jhol is an everyday Bengali chicken curry with potato in a light, thin gravy.
Bengali Mutton Dak Bungalow
Mutton dak bungalow is a Bengali railway-kitchen curry of goat meat with potato and a whole boiled egg.
Bengali Mutton Rezala
Mutton rezala is a pale Bengali-Mughlai curry, the meat cooked in yoghurt with cashew and kewra rather than chilli.
Bengali Narkel Naru
Bengali narkel naru is a quick coconut and date palm jaggery sweet rolled warm into dense, fragrant festival ladoos.
Bengali Panchmishi Chorchori
Panchmishi chorchori cooks five vegetables together with panch phoran, a Bengali way of using whatever is in the house.
Bengali Patishapta
Patishapta rolls a thin crepe around coconut and jaggery, a Bengali winter sweet.
Bengali Pora Tomato Makha
Pora tomato makha chars tomatoes whole, then crushes them with onion and mustard oil.
Bengali Potol Aloo Dalna
Potol aloo dalna is a Bengali curry of pointed gourd and potato in a light ginger and tomato gravy.
Bengali Rasmalai
Rasmalai flattens chhena discs and soaks them in thickened saffron milk.
Bengali Rui Macher Kalia
Rui macher kalia is the richer Bengali rohu curry, fried first and then simmered in a deep onion and tomato gravy.
Bengali Rui Macher Korma
Rui macher korma cooks rohu in a mild Bengali yoghurt gravy, gentler than the usual kalia.
Bengali Shorshe Bhetki
Shorshe bhetki is Bengali bhetki in a sharp ground mustard sauce, steamed rather than fried.
Bengali Shosha Makha
Shosha makha crushes cucumber with mustard oil and green chilli, eaten with rice.
Bengali Sorshe Pomfret
Sorshe pomfret cooks pomfret in a sharp ground mustard sauce, the Bengali treatment for any good fish.
Bengali Tok Dal
Tok dal sours red lentils with raw mango, a Bengali summer dal served at the end of a meal.
Bengali Triangle Porota
Bengali Triangle Porota is a layered maida and wheat flatbread folded with oil or ghee and fried until crisp at the edges.
Besan Chilla (Veg Omelette)
Besan chilla is a savoury gram flour pancake with onion and tomato, cooked like an omelette.
Besan Ki Barfi
Besan ki barfi roasts gram flour in ghee until it smells nutty, then sets it with sugar syrup.
Besan Ladoo
Besan ladoo roasts gram flour in ghee until it smells nutty, then binds it with sugar and cardamom.
Besan Wali Bhindi
Besan wali bhindi coats okra in gram flour, which soaks up the moisture that would otherwise make it slippery.
Besan Wali Shimla Mirch
Besan wali shimla mirch coats capsicum in roasted gram flour, which soaks up the oil and clings to each piece.
Bhajani Thalipeeth
Thalipeeth presses a multigrain flour with onion and coriander into a flat cake cooked straight on a griddle.
Bhandare Wale Aloo Tamatar
Bhandare wale aloo tamatar is the temple-kitchen potato curry, made without onion or garlic and thin enough to serve to a crowd.
Bhapa Doi
Bhapa doi is a Bengali steamed yogurt dessert made with hung curd, condensed milk, cardamom and saffron.
Bharli Vangi (Stuffed Eggplant)
Bharli vangi stuffs baby aubergines with a Maharashtrian masala of peanuts, coconut and sesame, then simmers them whole.
Bharwa Karela
Bharwa karela stuffs bitter gourd with a spiced onion filling and cooks it slowly until the bitterness softens.
Bharwa Tinda
Bharwa tinda stuffs apple gourd with spiced gram flour and cooks the pieces whole.
Bhetki Macher Paturi
Bhetki macher paturi wraps fish in a mustard and coconut paste and steams it inside a banana leaf.
Bhindi Do Pyaza
Bhindi do pyaza cooks okra with onion added twice, so some melts into the dish and some stays in pieces.
Bhindi Masala
Bhindi masala is a dry North Indian okra sabzi cooked with onion and tomato so the pieces stay firm rather than turning slippery.
Bihari Aloo Baingan Badi
Aloo baingan badi is a Bihari sabzi of potato and aubergine with urad dal badi, tempered with panch phoran.
Bihari Aloo Bhujia
Aloo bhujia is a dry Bihari potato sabzi, cut fine and cooked with dried red chilli and mustard.
Bihari Aloo Chokha
Aloo chokha mashes roasted potato with mustard oil, raw onion and green chilli, eaten cold.
Bihari Aloo Matar Tehri
Tehri cooks rice with potato and peas from raw, the vegetarian one-pot answer to a biryani.
Bihari Champaran Chicken Handi
Champaran chicken handi seals chicken in a clay pot with mustard oil and garlic and lets it cook unopened.
Bihari Champaran Mutton Pulao
Champaran mutton pulao cooks rice with mutton in mustard oil, in the Bihar handi style.
Bihari Chana Aloo Makha
Chana aloo makha mashes black chickpeas with potato, mustard oil and raw onion.
Bihari Chana Dal Khichdi
Chana dal khichdi cooks rice with Bengal gram in mustard oil, the Bihari version.
Bihari Dehati Chicken
Dehati chicken is a rustic Bihari curry cooked with plenty of onion and garlic in mustard oil, and no tomato at all.