Peruvian Classic Fish Ceviche
Bright Peruvian ceviche with citrus-cured fish, red onion, ají amarillo, sweet potato, and corn.
Snack recipes
594 recipes for snack, with the full ingredients and method on the page. Page 8 of 10.
Pesarattu (Green Moong Dosa)
Pesarattu grinds whole green mung into a batter and cooks it like a dosa, an Andhra breakfast.
Piadina Romagnola
Piadina Romagnola is a soft Italian flatbread from Emilia-Romagna, rolled thin and griddled for sandwiches or antipasti.
Pisang Goreng (Indonesian Banana Fritters)
Pisang goreng fries ripe banana pieces in a light flour and rice-flour batter for a crisp Indonesian snack with a soft sweet center.
Piyush (Maharashtrian Shrikhand Drink)
Piyush is a Maharashtrian shrikhand drink thinned with chilled buttermilk, scented with cardamom and nutmeg, and served thick.
Pizza Margherita
Pizza Margherita uses a proofed homemade base, tomato puree, mozzarella, basil, and olive oil for a simple classic Italian pizza.
Plain Tawa Paratha
Plain Tawa Paratha is a layered whole wheat flatbread folded with oil and roasted until crisp outside and soft inside.
Podi Tossed Chicken Fry
Podi tossed chicken fry coats fried chicken in idli podi, the dry South Indian spice powder.
Popiah Basah (Malaysian Fresh Spring Rolls)
Soft Malaysian popiah basah filled with jicama, carrot, tofu, bean sprouts, lettuce, and sweet-savory sauce.
Potatoes in Huancaína Sauce
Classic Peruvian potatoes served with creamy ají amarillo, queso fresco, and cracker sauce.
Prawns Koliwada
Prawns koliwada coats prawns in a red gram flour batter, the Mumbai fishing-village style.
Pudim de Leite (Brazilian Condensed Milk Flan)
A smooth Brazilian condensed milk flan baked in caramel until creamy, glossy, and sliceable.
Pudina Paratha
Pudina Paratha is a layered whole wheat paratha filled with mint, roasted cumin, chaat masala, and ghee.
Pulpo a la Gallega (Galician-Style Octopus)
A Galician-style octopus tapa served over tender potatoes with olive oil, paprika, and sea salt.
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 Broccoli & Almond Soup
Broccoli and almond soup blends the two together so the almonds give body without cream.
Punjabi Fresh Paneer Kachumber
Paneer kachumber tosses crumbled fresh paneer through the usual cucumber and tomato salad.
Punjabi Gajar Tamatar Shorba
Gajar tamatar shorba blends carrot and tomato together, the carrot giving it sweetness and body.
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 Kala Chana Shorba
Kala chana shorba blends cooked black chickpeas into a thick Punjabi broth with onion and tomato.
Punjabi Meethi Lassi
Punjabi meethi lassi churns full-fat curd with sugar, cardamom, chilled milk, and cream into a thick sweet yogurt drink.
Punjabi Mooli Paratha
Mooli paratha stuffs grated radish into wheat dough, using the leaves as well.
Punjabi Namkeen Lassi
Punjabi Namkeen Lassi is a chilled salted yogurt drink with roasted cumin, black salt, mint, and a thick frothy top.
Punjabi Paneer Paratha
Paneer paratha stuffs seasoned crumbled paneer into wheat dough and cooks it on a griddle with ghee.
Punjabi Panjiri
Panjiri roasts wheat flour in ghee with edible gum and dried fruit, traditionally eaten in winter and after childbirth.
Punjabi Tandoori Mushroom Chaat
Tandoori mushroom chaat chars marinated mushrooms and dresses them with chaat masala.
Punjabi Til Bugga
Punjabi til bugga is a Lohri sweet of roasted sesame, khoya, powdered sugar, cardamom and nuts shaped into ladoos or pedas.
Puran Poli
Puran Poli is a Maharashtrian sweet flatbread stuffed with chana dal, jaggery, cardamom, and nutmeg for festival meals.
Quindim (Brazilian Coconut Egg Custard)
A glossy Brazilian coconut egg custard baked gently until rich, golden, and spoon-soft.
Radhaballavi
Radhaballavi stuffs urad dal paste into a fried Bengali flatbread.
Ragi Ambli (Spiced Ragi Malt)
Ragi Ambli is a South Indian spiced ragi malt with a smooth cooked body, tangy curd, roasted cumin, and curry leaves.
Railway Veg Cutlet
Railway cutlet binds boiled vegetables into a patty, crumbs it and fries it, the dish that fed Indian trains.
Rajasthani Bajra Raab
Bajra raab is a Rajasthani pearl millet drink loosened with buttermilk, taken hot in winter.
Rajasthani Imli Ka Amlana
Rajasthani Imli Ka Amlana is a chilled tamarind drink with black salt, pepper, cardamom, and a sharp sweet-sour finish.
Rajasthani Papad Churi Salad
Papad churi crumbles roasted papad over onion and tomato just before eating, so it stays crisp.
Rajasthani Papad Paneer Shorba
Papad paneer shorba is a Rajasthani soup that builds its body from roasted papad and yoghurt rather than stock.
Rajasthani Pyaz Tamatar Kachumber
Pyaz tamatar kachumber dresses onion and tomato with lemon and green chilli.
Rajasthani Pyaz Tamatar Shorba
Pyaz tamatar shorba builds a Rajasthani broth on slowly browned onion and tomato.
Rajma Galouti Kebab
Rajma galouti uses the Awadhi melt-in-the-mouth method on kidney beans instead of meat.
Rava Upma
Rava upma cooks roasted semolina with onion and green chilli until it holds together but stays loose.
Raw Mango & Onion Salad
Raw mango and onion salad is sharp enough to eat in small amounts alongside a rich meal.
Refreshing Jal Jeera
Jal jeera is a sharp chilled cumin-mint drink with coriander, tamarind, black salt, lemon, and crunchy boondi.
Restaurant Style Veg Tawa Masala
Veg tawa masala cooks mixed vegetables hard on a flat griddle, so the masala catches and browns rather than simmering.
Rhode Island Clam Cakes
Rhode Island clam cakes fry chopped clams in a thick tender batter until golden, briny, and crisp at the edges.
Roasted Almond & Banana Smoothie
Roasted Almond and Banana Smoothie blends soaked almonds, toasted oats, banana, almond milk, and honey into a filling breakfast drink.
Roasted Makhana Chivda
Makhana chivda roasts fox nuts with peanuts and cashews in ghee into a dry fasting-day snack.
Roasted Peanut & Tomato Chaat
Peanut and tomato chaat dresses roasted peanuts with onion, tomato and lemon.
Roasted Poha Chivda
Poha chivda roasts flattened rice with peanuts and dal into a dry mix that keeps for weeks.
Roasted Pumpkin Soup
Roasted pumpkin soup roasts the pumpkin first, which concentrates its sweetness before it is blended.
Roasted Red Pepper & Tomato Soup
Roasted red pepper and tomato soup chars both before blending, which gives the soup its smoky edge.
Rose Milk (Rooh Afza)
Rose milk mixes chilled milk with Rooh Afza, soaked sabja seeds, pistachios, and ice for a floral summer drink.
Roti Bakar Kaya (Malaysian Kaya Toast)
A Malaysian kopitiam-style kaya toast breakfast with crisp toast, kaya spread, butter, and soft-boiled eggs.
Roti Canai (Malaysian Flaky Flatbread)
A Malaysian mamak-style flaky roti canai served with a simple dal curry.
Sabudana Appe (Paniyaram)
Sabudana appe steams the usual sabudana mixture in an appe pan, which needs far less oil than frying.
Salmorejo Cordobés (Cordoban Tomato Soup)
A thick Cordoban tomato soup blended with bread and olive oil, topped with egg and Serrano ham.
Sate Ayam (Indonesian Chicken Satay)
Sate ayam is Indonesian chicken satay marinated with sweet soy sauce, garlic, shallots, and palm sugar, then grilled with peanut sauce.
Sattu Ka Sharbat (Savory)
Savory sattu ka sharbat whisks roasted gram flour with onion, green chilli, lemon, black salt, and chilled water.
Sattu Paratha
Sattu Paratha is a Bihari stuffed whole wheat flatbread filled with roasted gram flour, pickle masala, mustard oil, onion, and lemon.
Savory Oats Chilla
Oats chilla makes a savoury pancake from ground oats and gram flour.