Kaju Katli (Cashew Fudge)
Kaju katli is a smooth North Indian cashew fudge made with fine cashew powder, sugar syrup, cardamom and optional rose water.
Vegetarian recipes
617 vegetarian recipes, every one with the full ingredients and method on the page. Page 6 of 11.
Kaju Pista Roll
Kaju pista roll rolls cashew paste around a pistachio centre and cuts it into pieces.
Kashk-e Bademjan (Persian Eggplant and Kashk Dip)
A warm Persian eggplant dip mashed with kashk, garlic, onion, and mint for a creamy savory starter.
Kashmiri Apple & Walnut Salad
Apple and walnut salad folds Kashmiri fruit and nuts into hung yoghurt.
Kashmiri Babri Beol
Kashmiri Babri Beol is a chilled milk drink with soaked basil seeds, grated coconut, cardamom, rose water, and a gentle chewy texture.
Kashmiri Bakarkhani
Bakarkhani is a layered Kashmiri flatbread topped with sesame, eaten with salt tea.
Kashmiri Chaman Kaliya
Chaman kaliya cooks fried paneer in a pale Kashmiri milk gravy scented with cardamom.
Kashmiri Dum Aloo
Kashmiri dum aloo is baby potatoes fried and then simmered in a yoghurt gravy coloured with Kashmiri chilli and scented with fennel.
Kashmiri Methi Chaman
Methi chaman is a Kashmiri dish of paneer and fenugreek leaves in a pale gravy scented with fennel and dry ginger.
Kashmiri Modur Pulao
Modur pulao is Kashmiri sweet rice with saffron and dried fruit, served at celebrations.
Kashmiri Nadru Shorba
Nadru shorba is a Kashmiri lotus root soup in a yoghurt base scented with fennel.
Kashmiri Nadru Yakhni
Nadru yakhni cooks lotus root in a pale Kashmiri yoghurt gravy scented with fennel.
Kashmiri Noon Chai (Pink Tea)
Kashmiri noon chai boils green tea with baking soda, aerates it until rosy, then finishes with milk, salt, and nuts.
Kashmiri Pulao
Kashmiri pulao is a sweet-savoury rice with saffron, dried fruit and nuts, pale rather than spiced.
Kashmiri Shufta
Shufta tosses paneer with nuts and dried fruit in syrup, a Kashmiri festive sweet.
Kathiyawadi Bharwa Dungri
Bharwa dungri stuffs pearl onions with a Kathiyawadi masala and cooks them whole until they collapse.
Kathiyawadi Kaju Gathiya
Kaju gathiya cooks cashews with crisp gathiya in a Kathiyawadi masala, the gathiya softening in the gravy.
Kathiyawadi Lasooni Sev Tamatar
Lasooni sev tamatar loads the Gujarati tomato and sev curry with garlic, in the Kathiyawadi style.
Kerala Avial
Avial dresses mixed vegetables in ground coconut and yoghurt, a Kerala dish that keeps each vegetable distinct.
Kerala Sambharam (Spiced Buttermilk)
Kerala sambharam is a spiced buttermilk with curd, ginger, green chilli, curry leaves, and salt, served cold with meals.
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.
Khandeshi Shev Bhaji
Shev bhaji drops crisp sev into a fiery Khandeshi gravy right at the end, so it half dissolves.
Kluay Tod (Thai Banana Fritters)
Crisp Thai banana fritters with a rice flour, coconut milk and sesame coating.
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.
Kongnamul Guk
Kongnamul Guk is a light Korean soybean sprout soup with garlic, spring onion, soy sauce, and a clean comforting broth.
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.
Künefe (Turkish Cheese and Kadayif Dessert)
A Turkish Hatay-style cheese dessert with crisp kataifi pastry, stretchy unsalted cheese, lemon syrup, and pistachios.
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 Ke Pakode
Kuttu ke pakode fries buckwheat batter into fritters, eaten during Navratri.
Kuttu Paneer Chilla
Kuttu paneer chilla folds paneer into a buckwheat pancake, filling enough to carry a fasting day.
Laccha Paratha
Laccha Paratha is a flaky layered North Indian flatbread folded with ghee, coiled, rolled, and roasted until crisp at the edges.
Lapsi Kheer (Broken Wheat Kheer)
Lapsi kheer is a Rajasthani broken-wheat milk pudding sweetened with jaggery and scented with cardamom.
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.
Lobia Pulao
Lobia pulao cooks rice with black-eyed peas, which soften without collapsing.
Macaroni Fruit Salad
Macaroni fruit salad dresses cold pasta with fruit and cream, an Indian party dish rather than an Italian one.
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.
Maharashtrian Chirote
Maharashtrian chirote are layered Diwali pastries rolled with rice-flour paste, fried crisp and dusted with powdered sugar.
Maharashtrian Coconut Karanji
Maharashtrian coconut karanji is a Diwali pastry with a flaky fried shell and dry coconut, poppy seed, nut and cardamom filling.
Maharashtrian Danyachi Amti
Danyachi amti is a thin Maharashtrian peanut broth eaten on fasting days, tempered in ghee with cumin.
Maharashtrian Dink Ladoo
Dink ladoo binds roasted wheat flour and puffed edible gum with jaggery, a winter sweet from Maharashtra.
Maharashtrian Kala Masala Bhaat
Kala masala bhaat cooks rice with aubergine and the dark Maharashtrian kala masala.
Maharashtrian Masala Khichdi
Masala khichdi cooks rice and mung dal with a Maharashtrian spice mix rather than plain.
Maharashtrian Mugachi Amti
Mugachi amti is a thin Maharashtrian whole mung curry, tempered with mustard and cumin in ghee.
Maharashtrian Mulyachi Koshimbir
Mulyachi koshimbir folds grated radish into yoghurt with crushed peanuts.
Maharashtrian Patwadi Rassa
Patwadi rassa sets spiced gram flour into slices and serves them in a thin Maharashtrian gravy.
Maharashtrian Rava Ladoo
Rava ladoo binds roasted semolina with sugar syrup and ghee.
Maharashtrian Sadha Varan
Sadha varan is plain Maharashtrian dal, cooked with turmeric alone and finished with ghee.
Maharashtrian Spicy Misal Pulao
Misal pulao puts the Maharashtrian sprout curry over rice instead of pav.
Makhana Kheer
Makhana kheer simmers fox nuts in milk until they soften and thicken it.
Makhana Raita
Makhana raita folds roasted fox nuts into yoghurt, so they soften slowly.