Recipes from Indian cuisine

Course:
appetizer
beverage
breakfast
cake
condiment
dessert
entree
lunch
salad
sandwich
sauce
side dish
snack
soup
steak
stew

Base:
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison

Difficulty:
Easy
Intermediate
Difficult
Expert

Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Choose from list
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday:
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health:
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

Search Recipes

Course	Base	Ethnicity	Preparation Time	Keywords

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Dish Name	Comments
A Traditional Indian Side Dish Submitted by Chef	Indian cuisine recipe
Allo Bhoji Submitted by Chef	Indian cuisine recipe
ALOO DAM Submitted by Chef	Indian cuisine recipe
ALOO GOBI Submitted by Chef	Indian cuisine recipe
ALOO GOBI (CURRIED CAULIFLOWER & POTATOES) Submitted by Chef	Indian cuisine recipe
ALOO GOBI MASALA Submitted by Chef	Indian cuisine recipe
ALOO GOBI~ MARK'S VERSION Submitted by Chef	Indian cuisine recipe
ALOO MATAR RASEDAAR Submitted by Chef	Indian cuisine recipe
ALOO SAAG Submitted by Chef	Indian cuisine recipe
Anish-Nah-Be Pakwejigan (Real Indian Bread) Submitted by Chef	Serve hot with maple syrup.
Bangin' Bart (eggplant, onion, and tomato casserole) Submitted by Chef	NOTES: * Indian eggplant, onion and tomato casserole -- This is an Indian dish, called Baigan Bartha in Hindi. We make it a lot and call it "Bangin' Bart." It is eggplant, onions and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato, just enough to flavor it. Yield: serves 6-8. * I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try about 1 t of fresh ginger, about 1/2 t of turmeric, about 1/2 t of cayenne, and about 1 t of garam masala for a more authentic Indian flavor.
Barbecued Indian Spice Turkey Submitted by Chef	Serve with a rice salad
Barbecued Skewers of Fish - Seekh Ki Machali Submitted by Chef	Indian cuisine recipe
Basic Indian tomato gravy Submitted by Chef	This recipe serves 4. If it's a small addition to a recipe, scale down to 1 or 2 tomatoes.
Basmati Rice Submitted by Chef	Indian cuisine recipe
Beef Curry Submitted by Chef	Indian cuisine recipe
Broiled Chicken Indienne Submitted by Chef	Indian cuisine recipe
Cardamom Kulfi Pops Submitted by Chef	Indian cuisine recipe
CHICKEN BIRIANI Submitted by Chef	The Diabetic Cookbook by Bridget Jones
Chicken Dopiazza (Indian Chicken Curry) Submitted by Chef	Serve with Turmeric Rice or Regular Rice
Chicken for Chickens (Murgi Survedar) Submitted by Chef	Shalini Devi Holkar
Chicken Kohlapuri (India) - Cic Submitted by Chef	_The Complete Indian Cookbook_ Mridula Baljekar, 1993.
Chole (Spicy curried garbanzo beans) Submitted by Chef	Indian cuisine recipe
Chou-Chou Koot/curry/pooduthual Submitted by Chef	Indian cuisine recipe
Christmas Cake West Indian Style Submitted by Chef	Serve with Hard Rum Sauce
Curry (Indian) Submitted by Chef	Serve over rice (Basmati is good) or serve with Naan. Use fresh ginger, it is needed! Replace beef with chicken if desired.
Dhakai Paratha (Flaky Fried Bread) Submitted by Chef	Indian cuisine recipe
Dhal 2 Submitted by Chef	Indian cuisine recipe
Dhal 3 Submitted by Chef	Indian cuisine recipe
Dhal 5 Submitted by Chef	Indian cuisine recipe
Dhana Ghosht Submitted by Chef	Indian cuisine recipe
Dhansak Submitted by Chef	Indian cuisine recipe
Dhansak (Chicken W/lentils and Vegetables) Submitted by Chef	Indian cuisine recipe
Dhanya Chatni (Fresh Coriander Chutney) Submitted by Chef	Indian cuisine recipe
Doh Piaza (Spiced Lamb with Onions) Submitted by Chef	Indian cuisine recipe
Dopiaza (Meat and Onion Curry) Submitted by Chef	Recipe from Indian Restaurant Cookbook - Pat Chapman
Dosai Submitted by Chef	Indian cuisine recipe
Dosas Submitted by Chef	Indian cuisine recipe
East Indian Shrimp in a Tandoori Marinade Submitted by Chef	Indian cuisine recipe
Fruit Salad with indian yogurt dressing Submitted by Chef	Indian cuisine recipe
Gharam Masala Submitted by Chef	Indian cuisine recipe
Indian Chicken Curry Submitted by Chef	Serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges.
Indian chicken curry (Jhunjhunu) Submitted by Chef	Serve with rice or chapatis.
Indian Chili Submitted by Chef	Spoon bean mixture over baked potatoes and garnish with mint sprigs and a dollop of fatfree yogurt if desired.
INDIAN FISH KEBABS Submitted by Chef	Serve on rice or in pita bread and garnish with lemon wedges and sprigs of mint.
Indian Fruit Salad Submitted by Chef	Chill thoroughly before serving.
Indian Fry Bread Submitted by Chef	Serve warm.
Indian Game Hens (not finished) Submitted by Chef	Indian cuisine recipe
INDIAN LENTIL SANDWICH SPREAD (VEGAN) Submitted by Chef	133 calories, 0.8 grams fat per 1/2 cup serving.
INDIAN LENTIL SANDWICH SPREAD, MCDOUGALL Submitted by Chef	Indian cuisine recipe
Indian Mayonnaise Dressing Submitted by Chef	Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired. The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired. Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads.
Indian Milk and Yoghurt Cheese Submitted by Chef	Indian cuisine recipe
Indian Pilaf Submitted by Chef	Sprinkle almonds on top to serve.
Indian Rice Pudding (Kheer Benazir) Submitted by Chef	Serve warm or chilled.
Indian Spiced Shrimp Submitted by Chef	Serve sprinkled with remaining cilantro.
Indian Style Lemonade Submitted by Chef	Serve at room temperature or chilled.
Indian Summer Tomato Salad Submitted by Chef	Indian cuisine recipe
Indian Tea Punch Submitted by Chef	Indian cuisine recipe
Indian tomato soup Submitted by Chef	This one strikes me as light on spices, and I think you could experiment adding cloves, cumin, garlic, coriander, fennel, you name it.
Jeera Chicken Submitted by Chef	Indian cuisine recipe
Low Fat Lentil Chili Submitted by Chef	Indian cuisine recipe
Mattar Paneer Submitted by Chef	Indian cuisine recipe
Moghlai Chicken Submitted by Chef	Indian cuisine recipe
Moghul Vegetable Curry Submitted by Chef	Indian cuisine recipe
Mojan's Indian Ice Cream Submitted by Chef	Dip mold in hot water to loosen; transfer ice cream to platter and garnish with sliced almonds.
Naan-Style Flatbread Submitted by Chef	Indian cuisine recipe
Nan Bread Submitted by Chef	Indian cuisine recipe
Rose Levy Bernbaum's Tandoori Marinade Submitted by Chef	Indian cuisine recipe
Shrimp in Indian Sauce Submitted by Chef	Sprinkle with coriander and serve hot with saffron rice.
Sindhi Chicken Submitted by Chef	Indian cuisine recipe
Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi) Submitted by Chef	Indian cuisine recipe
Tandoori Marinade for Chicken Submitted by Chef	Indian cuisine recipe
Yogurt Tandoori Marinade Submitted by Chef	Values for whole recipe: 229 Calories 953 kj. 9,7 g protein. 18 g carbohydrate of which 11,3 g sugar. 13,7 g fat of which 2 g saturates. 0,1 g sodium. no dietary fibre.
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