Kolhapuri Veg Diwani Handi
Veg diwani handi cooks mixed vegetables and paneer in a cashew gravy, sealed and finished in one pot.
Prep Occasion recipes
581 recipes for prep occasion, with the full ingredients and method on the page. Page 6 of 10.
Koraishutir Kochuri (Matar Kachori)
Koraishutir kochuri fills soft flatbread with sweet green pea paste, a Bengali winter dish.
Kurkuri Bhindi
Kurkuri bhindi tosses sliced okra in gram and rice flour and fries it until it snaps.
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 Aloo Paratha
Kuttu aloo paratha binds buckwheat flour with boiled potato, which is what holds a gluten-free dough together.
Kuttu Ka Chilla
Kuttu ka chilla is a buckwheat pancake with potato and green chilli, made on fasting days.
Kuttu Ke Pakode
Kuttu ke pakode fries buckwheat batter into fritters, eaten during Navratri.
Kuttu Ki Pakodi
Kuttu ki pakodi fries buckwheat batter with potato into fasting-day fritters.
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.
Lachha Pyaaz (Masala Onion Rings)
Lachha pyaaz soaks sliced onion rings in iced water so they curl and lose their bite.
Lapsi Kheer (Broken Wheat Kheer)
Lapsi kheer is a Rajasthani broken-wheat milk pudding sweetened with jaggery and scented with cardamom.
Louisiana Chicken and Andouille Gumbo
Louisiana chicken and andouille gumbo builds a nutty dark roux into a smoky, okra-thickened stew for rice bowls and meal prep.
Louisiana Shrimp and Sausage Jambalaya
Louisiana shrimp and sausage jambalaya cooks rice, andouille, prawns, tomato, and the Cajun-style trinity in one savory pot.
Ludhiana Special Cream Chicken
Cream chicken is a mild Ludhiana dhaba dish, the chicken finished in cream and milk with green chilli for heat.
Madurai Mutton Chukka
Mutton chukka is a dry Madurai fry, the meat cooked down with shallots and curry leaves until the masala clings to it.
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 Kaju Usal
Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.
Maharashtrian Kala Masala Bhaat
Kala masala bhaat cooks rice with aubergine and the dark Maharashtrian kala masala.
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 Stuffed Capsicum
Stuffed capsicum fills peppers with a Maharashtrian peanut masala and cooks them until the skins blister.
Maharashtrian Upwas Ratali Salad
Ratali salad dresses boiled sweet potato with peanuts and pomegranate, eaten on fasting days.
Makhana Aloo Tikki
Makhana aloo tikki binds crushed fox nuts with potato into fasting-day patties.
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.
Malai Kofta
Malai kofta are soft paneer and potato dumplings served in a rich cashew and tomato gravy.
Malai Soya Chaap Biryani
Malai soya chaap biryani layers cream-marinated soy chaap under rice, mild throughout.
Malvani Mushroom Masala
Malvani mushroom masala uses the coastal Malvani blend, hotter and more coconut-heavy than a Kolhapuri one.
Malvani Vade
Malvani Vade are spiced rice, gram flour, and urad dal breads rested briefly and fried until crisp, golden, and spongy inside.
Mangalorean Chicken Gassi
Chicken gassi is a Mangalorean curry in roasted coconut masala, thinner and more fragrant than a Goan one.
Mangalorean Egg Ghee Roast Curry
Egg ghee roast gives boiled eggs the Mangalorean ghee roast masala, sour with tamarind and heavy with dried chilli.
Mangalorean Prawn Sukka
Prawn sukka is a dry Mangalorean dish, the prawns coated in roasted coconut masala with no gravy left.
Matar Ki Ghugni
Matar ki ghugni cooks dried green peas down into a thick North Indian curry eaten as a snack or a meal.
Matar Mushroom
Matar mushroom cooks mushrooms with green peas in a light onion-tomato masala.
Methi Matar Malai
Methi matar malai balances the bitterness of fenugreek leaves against sweet green peas in a mild cream gravy.
Methi Muthiya
Methi muthiya steams fenugreek and flour dumplings, then tempers them, a Gujarati way to use bitter greens.
Mixed Fruit Custard
Mixed fruit custard is a chilled Indian party dessert with silky vanilla custard and fresh diced fruit.
Moong Dal Halwa
Moong dal halwa roasts ground mung dal in ghee for the better part of an hour, which is what gives it its depth.
Moong Dal Kosambari
Kosambari tosses soaked mung dal with cucumber and coconut, a raw South Indian salad served at festivals.
Mughlai Ande Ka Halwa
Mughlai ande ka halwa is a rich winter egg dessert slowly roasted with milk, ghee, cardamom, saffron and nuts.
Mughlai Mutton Baida Roti
Mughlai Mutton Baida Roti is a flaky street-style roti folded around dry mutton keema and egg, then pan-fried until crisp.
Mughlai Paratha
Mughlai Paratha is a Kolkata-style stuffed maida paratha filled with spiced egg, onion, green chilli, and coriander.
Mumbai Vada Pav
Vada pav puts a fried potato dumpling in a bun with dry garlic chutney, Mumbai's own sandwich.
Murgh Keema Masala
Murgh keema masala cooks minced chicken down until the fat separates and the mince stays loose.
Murgh Malai Kebab
Murgh malai kebab uses cream and cheese in the marinade so the chicken stays pale and soft.
Mushroom Do Pyaza
Mushroom do pyaza cooks button mushrooms with onion added in two stages, some fried down into the masala and some late so it keeps its bite.
Mushroom Galouti Kebab
Mushroom galouti uses the Awadhi melt-in-the-mouth method on mushrooms rather than meat.
Mushroom Ghee Roast
Mushroom ghee roast cooks mushrooms in ghee with the sour, chilli-heavy Mangalorean masala.
Mushroom Tikka
Mushroom tikka marinates whole mushrooms in spiced yoghurt and chars them.
Mutton Chapli Kebab
Chapli kebab presses mince flat with tomato and onion through it, cooked on a griddle rather than a skewer.
Mutton Galouti Kebab
Galouti kebab grinds mince to a paste with raw papaya so the patty collapses on the tongue, an Awadhi speciality.
Mutton Keema Matar
Mutton keema matar is minced mutton cooked with green peas, onion and tomato until the fat separates and the mince stays loose.