Mutton Rogan Josh
Mutton rogan josh is a Kashmiri curry built on mustard oil, whole spices and Kashmiri chilli, simmered until the mutton is tender and the oil rises.
Prep Occasion recipes
581 recipes for prep occasion, with the full ingredients and method on the page. Page 7 of 10.
Mutton Seekh Kebab
Mutton seekh kebab presses spiced mince onto skewers and grills it so the fat bastes it as it cooks.
Mutton Shami Kebab
Shami kebab grinds mince with cooked chana dal until it binds without egg, then fries the patties.
Nariyal Ladoo
Nariyal ladoo binds desiccated coconut with condensed milk, needing no cooking down.
Navratan Korma
Navratan korma takes its name from nine ingredients, mixing vegetables with paneer and fruit in a mild cashew gravy.
Nawabi Murgh Kali Mirch
Murgh kali mirch cooks chicken in a pale gravy where crushed black pepper does the work of chilli.
Nawabi Rose & Fennel Shots
Nawabi Rose and Fennel Shots blend rose petals, fennel, coconut, milk, and vanilla ice cream into small fragrant dessert shots.
New York Cheesecake
New York cheesecake bakes cream cheese, sour cream, vanilla, and lemon over a graham cracker crust for a dense chilled slice.
Nolen Gurer Ice Cream
Nolen gurer ice cream is a Bengali no-churn ice cream flavored with date palm jaggery, milk and whipped cream.
Nolen Gurer Sabudana Payesh
Nolen gurer sabudana payesh simmers tapioca pearls in milk sweetened with date palm jaggery.
North Indian Aloo Anda Curry
Aloo anda curry simmers boiled egg and potato in one onion and tomato gravy.
North Indian Anda Do Pyaza
Anda do pyaza cooks boiled eggs with onion added twice, once softened into the masala and once late so it stays sweet and crunchy.
North Indian Chicken Do Pyaza
Chicken do pyaza cooks chicken with onion added in two stages, one browned into the base and one late for texture.
North Indian Dingri Dolma
Dingri dolma pairs mushrooms with paneer in a mild cashew gravy.
North Indian Egg Keema Matar
Egg keema matar crumbles boiled egg into a pea and onion masala so it eats like a mince curry.
North Indian Kanji Vada
North Indian kanji vada is a Holi drink-and-snack dish with fermented mustard water and soft lentil vadas soaked until tangy.
North Indian Meethi Mathri
North Indian meethi mathri is a crisp fried biscuit dipped in cardamom sugar syrup until it sets into a white crackly glaze.
North Indian Methi Anda Curry
Methi anda curry cooks boiled eggs in a gravy heavy with fresh fenugreek leaves.
North Indian Mughlai Egg Kurma
Mughlai egg kurma simmers boiled eggs in a yoghurt gravy built on browned onion.
North Indian Namak Pare
North Indian namak pare are crisp salty maida diamonds flavored with ajwain and ghee, fried slowly for Diwali and Holi snacking.
Odia Chaler Payesh (Gobindobhog Kheer)
Odia chaler payesh is a creamy Gobindobhog rice kheer finished off heat with fragrant date palm jaggery, ghee-fried nuts and bay leaf.
Odia Chhena Tarkari
Chhena tarkari is an Odia curry of fresh chhena and potato cooked in mustard oil.
Odia Kakara Pitha
Odia kakara pitha is a semolina dumpling stuffed with moist coconut-jaggery filling, shaped into patties and fried golden.
Odia Kakudi Khadia
Kakudi khadia folds grated cucumber into yoghurt with coconut, an Odia summer dish.
Odia Khaja
Khaja fries layered pastry and soaks it in syrup, so it shatters into leaves when bitten.
Odia Machha Bara
Machha bara binds fish with potato into Odia fritters, fried until dark.
Odia Rasabali
Odia rasabali is made with shallow fried chhena patties soaked in cardamom-scented reduced milk.
Pahari Chicken Kebab
Pahari chicken kebab marinates chicken in a green mint and coriander paste rather than a red one.
Palak Paneer
Palak paneer is paneer in a smooth spinach gravy, cooked briefly so the greens keep their colour.
Paneer 65
Paneer 65 batters paneer and fries it with curry leaves and chilli.
Paneer Bhurji
Paneer bhurji crumbles paneer into a quick scramble with onion, tomato and capsicum.
Paneer Bread Roll
Paneer bread roll wraps spiced paneer in flattened bread and fries it.
Paneer Butter Masala
Paneer butter masala is a mild Punjabi curry of paneer in a tomato and cashew gravy finished with butter and cream.
Paneer Do Pyaza
Paneer do pyaza cooks paneer with onion in two stages, some softened into the gravy and some added late for bite.
Paneer Malai Tikka
Malai tikka marinates paneer in cream and cheese, so it chars without taking on chilli colour.
Paneer Pakoda
Paneer pakoda batters slices of paneer in gram flour and fries them.
Paneer Tikka (Dry)
Paneer tikka marinates paneer and peppers in spiced yoghurt and chars them, dry rather than in gravy.
Paneer Tikka Roll
Paneer tikka roll wraps charred paneer in a paratha with onion and chutney.
Papdi Chaat
Papdi chaat piles chutney, yoghurt and sev over crisp wafers, eaten before they soften.
Parsi Chutney Eeda Pattice
Chutney eeda pattice hides green chutney and egg inside a potato cutlet, a Parsi favourite.
Parsi Lagan Nu Custard
Lagan nu custard bakes a set milk custard with nutmeg, served at Parsi weddings.
Parsi Patra Ni Macchi
Parsi patra ni macchi is pomfret coated in fresh coconut-coriander chutney, wrapped in banana leaf and steamed for Navroz meals.
Parsi Ravo
Parsi ravo is a soft semolina and milk pudding scented with rose water, nutmeg, almonds and fried raisins.
Parsi Sali Boti
Sali boti is a Parsi mutton curry, sweet and sour with jaggery and vinegar, served under a pile of crisp potato straws.
Parsi Tamota Per Eedu
Tamota per eedu cracks eggs over a bed of cooked tomato and lets them set, the Parsi way with almost anything.
Parwal Ki Mithai
Parwal ki mithai hollows pointed gourd and fills it with khoya, a Bihari sweet that begins as a vegetable.
Pelēkie Zirņi (Latvian Grey Peas with Bacon)
Latvian grey peas with bacon is a hearty traditional dish of soaked whole peas served with smoky bacon and onions.
Phalahari Chhena Poda
Phalahari chhena poda is a fasting-day version of the Odia baked cheese cake, set with arrowroot rather than semolina.
Piyush (Maharashtrian Shrikhand Drink)
Piyush is a Maharashtrian shrikhand drink thinned with chilled buttermilk, scented with cardamom and nutmeg, and served thick.
Podi Tossed Chicken Fry
Podi tossed chicken fry coats fried chicken in idli podi, the dry South Indian spice powder.
Prawns Koliwada
Prawns koliwada coats prawns in a red gram flour batter, the Mumbai fishing-village style.
Pune Special Mango Mastani
Pune mango mastani is a thick mango milkshake topped with mango ice cream, nuts, tutti frutti and cherry.
Punjabi Aloo Samosa
Aloo samosa folds spiced potato into a pastry made short with ghee, then fries it slowly so it blisters.
Punjabi Atte Ki Pinni
Punjabi atte ki pinni is a winter sweet made by slow-roasting whole wheat flour in ghee with gond, jaggery, nuts and warming spices.
Punjabi Chole (Chana Masala)
Punjabi chole is a dark, tangy chickpea curry cooked with onion, tomato and a spice blend that deepens as it simmers.
Punjabi Gur Ki Roti
Punjabi gur ki roti is a sweet jaggery and fennel flatbread cooked slowly with ghee for Lohri and winter meals.
Punjabi Kadhai Mushroom
Kadhai mushroom tosses mushrooms and capsicum in a thick masala of pounded coriander seeds and dried red chilli.
Punjabi Kadhi Pakora
Kadhi pakora simmers gram flour fritters in a tangy yoghurt kadhi until they soften and soak it up.
Punjabi Khoya Paneer
Khoya paneer enriches a paneer curry with khoya, which makes the gravy denser and slightly sweet.
Punjabi Matar Makhana
Matar makhana cooks fox nuts with green peas in a light onion and tomato gravy.