Fish Koliwada
Fish koliwada coats fish in a red gram flour batter, the Mumbai fishing-village version of a fry.
Prep Occasion recipes
581 recipes for prep occasion, with the full ingredients and method on the page. Page 4 of 10.
Florida Key Lime Pie
Florida Key lime pie sets a tangy condensed-milk lime filling in a graham cracker crust for a chilled creamy dessert.
Fluffy Puri
Fluffy Puri is a small whole wheat and semolina bread rolled without dry flour and fried until puffed and golden.
Fresh Fruit Cream
Fresh fruit cream is a chilled Punjabi-style dessert with whipped cream, vanilla and chopped seasonal fruit.
Fruit Trifle Pudding
Fruit trifle pudding is a chilled layered dessert with sponge cake, vanilla custard, fruit, jam and whipped cream.
Gajar Ka Halwa
Gajar ka halwa cooks grated carrot down in milk until it darkens, then finishes it with ghee and nuts.
Galbijjim
Galbijjim is a Korean braised beef rib dish simmered with soy, garlic, sesame, Asian pear, radish, carrots, and potatoes.
Gavhachi Kheer
Gavhachi kheer simmers broken wheat in coconut milk with jaggery until it thickens.
Ghee Mysore Pak
Ghee Mysore pak is a South Indian besan sweet with a porous middle, soft edges and a rich ghee aroma.
Ghee Rice (Neychoru)
Ghee rice cooks short-grain jeerakasala in ghee with whole spices and browned onion, the Malabar partner to a curry.
Goan Bebinca
Bebinca bakes coconut milk batter one layer at a time, each browned before the next goes on.
Goan Cafreal Chicken Pulao
Cafreal chicken pulao cooks rice with the green Goan cafreal masala of coriander, chilli and vinegar.
Goan Chicken Vindaloo
Goan vindaloo marinates chicken in vinegar, garlic and dried red chillies, giving a curry that is sour before it is hot.
Goan Dodol
Goan dodol is a slow-cooked Christmas sweet made with coconut milk, rice flour and dark jaggery until glossy, sliceable and chewy.
Goan Mangane (Chana Dal Payasam)
Goan mangane is a chana dal and sabudana payasam simmered with jaggery, coconut milk, cardamom and cashews.
Goan Prawn & Tender Coconut Salad
Prawn and tender coconut salad pairs cooked prawns with soft coconut flesh, a Goan coastal dish.
Goan Prawn Balchao
Prawn balchao is a Goan pickle-style prawn dish, sharp with vinegar and dried red chillies and good for keeping.
Goan Sweet Kulkuls
Goan sweet kulkuls are Christmas kuswar pastries shaped on a comb or fork, fried crisp and dusted with powdered sugar.
Gobi 65
Gobi 65 gives cauliflower the fried, chilli-red treatment of the chicken original.
Gobi Manchurian (Dry)
Gobi manchurian batters cauliflower and tosses it in a dry Indo-Chinese sauce.
Gobi Matar Fry
Gobi matar fry cooks cauliflower with peas until the florets take colour.
Govardhan Annakut Sabzi
Govardhan Annakut sabzi is a no-onion no-garlic mixed vegetable dish for Chappan Bhog, cooked with roots, gourds, greens and amchur.
Grenadian Coconut Breadfruit Stew
Grenadian oil down with breadfruit, coconut milk, callaloo, turmeric, and salt cod.
Grilled Pineapple with Vanilla Ice Cream
Grilled pineapple with vanilla ice cream pairs caramelized cinnamon-brown-sugar pineapple with cold ice cream.
Guava & Pomegranate Chaat Salad
Guava and pomegranate chaat dresses the fruit with chaat masala and mint.
Gujarati Chorafali
Gujarati chorafali is a Diwali snack of thin besan-urad strips that puff quickly and get dusted with chilli, amchur and black salt.
Gujarati Crispy Patra Bites
Patra bites slice steamed colocasia leaf rolls and crisp them, sweet and sour at once.
Gujarati Dabka Nu Shaak
Dabka nu shaak drops gram flour dumplings into a Gujarati yoghurt curry where they cook through.
Gujarati Doodhpak
Doodhpak simmers rice in milk until thick, thinner than a kheer and served in a bowl.
Gujarati Farsan & Sprout Chaat
Farsan and sprout chaat tops raw sprouts with Gujarati fried mixture just before eating.
Gujarati Kaju Karela Nu Shaak
Kaju karela nu shaak offsets bitter gourd with cashews and a sweet Gujarati masala.
Gujarati Kansaar
Gujarati kansaar is an auspicious cracked wheat and jaggery sweet finished with hot ghee, cardamom and nutmeg.
Gujarati Kesar Mohanthal
Gujarati kesar mohanthal is a grainy besan fudge enriched with ghee, saffron, cardamom, mace and slivered nuts.
Gujarati Khandvi
Khandvi cooks a gram flour and yoghurt batter to a paste, spreads it thin and rolls it into tight spirals.
Gujarati Lila Chana Nu Shaak
Lila chana nu shaak cooks fresh green chickpeas in a light Gujarati masala while they are in season.
Gujarati Rajwadi Dhokli Nu Shaak
Rajwadi dhokli nu shaak simmers gram flour dhokli in a spiced yoghurt gravy.
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.
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.
Guyanese Slow-Cooked Pepperpot
Guyanese pepperpot with beef, cassareep, warm spices, and Scotch bonnet heat.
Haitian Pumpkin Beef Soup
Haitian soup joumou-style pumpkin beef soup with vegetables and macaroni.
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.
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.
Homestyle Aloo Paneer
Aloo paneer cooks paneer with potato in a homestyle gravy rather than a restaurant one.
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.
Hyderabadi Ande Ka Salan
Ande ka salan simmers boiled eggs in the Hyderabadi peanut and sesame gravy usually served with biryani.
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 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 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.
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 Paneer Fried Rice
Paneer fried rice tosses cubes of paneer through Indo-Chinese fried rice.