Gujarati Rajwadi Dhokli Nu Shaak
Rajwadi dhokli nu shaak simmers gram flour dhokli in a spiced yoghurt gravy.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 8 of 20.
Gujarati Rasa Wala Batata Nu Shaak
Rasa wala batata nu shaak keeps potato in a thin Gujarati gravy, meant to be eaten with poori.
Gujarati Rasawala Mag
Rasawala mag is a thin Gujarati whole mung curry, tempered with mustard and cumin and left deliberately brothy.
Gujarati Rasawali Tuver Dal
Gujarati rasawali tuver dal is a sweet-sour pigeon pea dal with groundnuts, kokum, jaggery and a methi tempering.
Gujarati Ringan Batata Nu Shaak
Ringan batata nu shaak cooks aubergine with potato in a Gujarati tempering, the aubergine collapsing around it.
Gujarati Saragva Nu Soup
Saragva nu soup simmers drumsticks with tomato, the pods scraped at the table for their pulp.
Gujarati Sev Dungri Nu Shaak
Sev dungri nu shaak cooks spring onion with tomato and finishes it with crisp sev at the table.
Gujarati Sukhdi
Sukhdi sets roasted wheat flour with jaggery and ghee into squares that keep for weeks.
Gujarati Surti Ghari
Ghari encases a khoya and nut filling in thin pastry and coats it in ghee, made in Surat for Chandani Padvo.
Gujarati Surti Undhiyu
Gujarati Surti undhiyu is a winter festival vegetable pot with papdi, purple yam, stuffed baby vegetables, green masala and methi muthiyas.
Gujarati Suvali
Gujarati suvali is a crisp sweet cracker made with maida, sesame seeds and a little sugar, fried for festive snacking.
Gujarati Tindora Batata Nu Shaak
Tindora batata nu shaak cooks ivy gourd with potato, both sliced fine so they crisp at the edges.
Gujarati Vaghareli Khichdi
Vaghareli khichdi is a Gujarati khichdi tempered after cooking, so the spices sit on top rather than through it.
Gujarati Vaghareli Moong Dal
Gujarati vaghareli moong dal is a quick yellow mung dal with mustard, cumin, curry leaves and lemon added off the heat.
Gujarati Variyali Doodh
Gujarati Variyali Doodh is a chilled fennel milk with cardamom and sugar, made by soaking, blending, and straining fennel seeds.
Guntur Kodi Vepudu (Andhra Spicy Chicken Fry)
Guntur kodi vepudu fries chicken with a large amount of dried Guntur chilli, hot even by Andhra standards.
Hara Bhara Kabab
Hara bhara kabab binds spinach, peas and potato into green patties and shallow-fries them.
Hara Bhara Kebab (Non-Fried)
Hara bhara kebab, non-fried, cooks the same spinach and pea patties on a griddle with very little oil.
Hare Chane Aloo
Hare chane aloo is a seasonal UP sabzi of fresh green chickpeas with potato, cooked dry.
Hariyali Chicken Pulao
Hariyali chicken pulao cooks rice with chicken in a coriander and mint paste that keeps it green.
Hariyali Paneer Tikka
Hariyali paneer tikka marinates paneer in a mint and coriander paste that keeps it green.
Hayagreeva Maddi
Hayagreeva maddi is a Karnataka chana dal sweet with jaggery, coconut, ghee, cashews and raisins.
Himalayan Salted Caramel Iced Coffee
Himalayan Salted Caramel Iced Coffee shakes strong coffee, cold milk, dulce de leche, and pink salt into a frothy cafe-style drink.
Home-style Tari Wala Murgh
Tari wala murgh is an everyday North Indian chicken curry with a thin, well-spiced gravy meant for soaking into rice or roti.
Homestyle Aloo Paneer
Aloo paneer cooks paneer with potato in a homestyle gravy rather than a restaurant one.
Homestyle Chicken Clear Soup
Homestyle chicken clear soup keeps the broth unthickened, the flavour coming from onion, garlic and ginger alone.
Homestyle Chicken Pulao
Homestyle chicken pulao cooks chicken and rice together in one pot, lighter than a biryani.
Honey Chilli Potato
Honey chilli potato fries potato batons twice and glazes them in a sweet-hot sauce so they stay crisp.
Hot and Sour Soup
Hot and sour soup balances vinegar against white pepper, thickened with cornflour.
Hyderabadi Ande Ka Salan
Ande ka salan simmers boiled eggs in the Hyderabadi peanut and sesame gravy usually served with biryani.
Hyderabadi Badam Ki Jali
Badam ki jali shapes almond paste into a lattice, a Hyderabadi sweet made without cooking.
Hyderabadi Bagara Rice
Bagara rice is the plain spiced rice Hyderabadi kitchens serve alongside a salan, not a biryani in itself.
Hyderabadi Chicken Biryani
Hyderabadi chicken biryani cooks marinated raw chicken under part-boiled rice, so the meat and rice finish together.
Hyderabadi Double Ka Meetha
Double ka meetha soaks fried bread in saffron milk, the Hyderabadi wedding pudding.
Hyderabadi Dum Ka Murgh
Dum ka murgh seals chicken with a yoghurt and nut marinade and cooks it in its own steam.
Hyderabadi Egg Dum Biryani
Hyderabadi egg dum biryani layers boiled eggs under rice and finishes it sealed.
Hyderabadi Green Murgh Korma
Green murgh korma builds the korma on a coriander and mint paste, so the gravy stays green.
Hyderabadi Hariyali Egg Curry
Hariyali egg curry cooks boiled eggs in a green gravy of coriander and mint rather than a tomato one.
Hyderabadi Khatti Dal
Khatti dal sours red lentils with tamarind, the everyday Hyderabadi dal.
Hyderabadi Murgh Dalcha
Hyderabadi murgh dalcha is a tangy chana dal and chicken stew with bottle gourd, tamarind and warm spices.
Hyderabadi Mutton Haleem
Hyderabadi mutton haleem is a Ramadan dish of slow-cooked mutton, broken wheat, lentils, ghee, fried onions and haleem masala.
Hyderabadi Mutton Keema Biryani
Mutton keema biryani layers spiced mince under rice, so the fat runs through every grain.
Indian Raw Papaya Salad
Raw papaya salad shreds green papaya and dresses it with peanuts and lemon.
Indo-Chinese Chilli Garlic Fried Rice
Chilli garlic fried rice is the Indo-Chinese street version, hot with green chilli and heavy with garlic.
Indo-Chinese Chilli Paneer Gravy
Chilli paneer gravy is the Indo-Chinese dish in its saucy form, thickened with cornflour rather than served dry.
Indo-Chinese Ginger Basil Iced Tea
Indo-Chinese Ginger Basil Iced Tea is a chilled black tea infused with ginger, basil, honey, and lemon for a bright herbal finish.
Indo-Chinese Paneer Fried Rice
Paneer fried rice tosses cubes of paneer through Indo-Chinese fried rice.
Indori Bhutte Ka Kees
Bhutte ka kees grates fresh corn and cooks it in milk until it thickens, an Indore street dish.
Instant Crispy Butter Chakli
Instant butter chakli is a crisp Diwali faral snack made with rice flour, roasted gram flour, sesame, ajwain and butter.
Instant Gujarati Handvo
Handvo bakes a savoury lentil and vegetable batter into a cake with a crust on both sides.
Instant Kharvas
Instant kharvas is a Maharashtrian steamed milk pudding made with milk, condensed milk, hung curd, cardamom and nutmeg.
Instant Poha Ladoo
Poha ladoo binds roasted flattened rice with jaggery and coconut, ready in minutes.
Instant Rava Dosa
Rava dosa pours a thin batter that spreads itself into a lacy, crisp net rather than a smooth crepe.
Instant Rava Idli
Rava idli steams a semolina and yoghurt batter, ready without the overnight fermenting of a rice idli.
Jain Anjeer Basundi
Anjeer basundi thickens milk with dried figs, made without onion or garlic.
Jain Apple Mint Kachumber
Apple mint kachumber dresses apple and cucumber with mint, made without onion or garlic.
Jain Bhindi Sambhariya
Bhindi sambhariya stuffs okra with a Gujarati filling of gram flour and coconut before cooking it whole.
Jain Cabbage & Capsicum Sambharo
Sambharo is a Gujarati warm salad, cabbage and capsicum tossed briefly in a mustard tempering so they stay crunchy.
Jain Cabbage Matar
Jain cabbage matar is a quick dry sabzi of cabbage and peas, seasoned with tomato and green chilli alone.
Jain Capsicum Besan
Capsicum besan coats peppers in roasted gram flour, made without onion or garlic.