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    You are in: Home / Cookbooks / Indian Recipes
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    20 recipes in

    Indian Recipes

    Some newly posted Indian recipes that seem interesting.

    Displaying up to 20 pages of results. To see all results, or register.
    11 Reviews |  By KelBel

    Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one.

    Recipe #160236

    2 Reviews |  By MrsMM

    A friend shared this recipe with me, and it's really great. Easy to do and the best part- no onions to chop or become teary-eyed over. Nice change from the norm. Serve as a main dish with rotis or rice for 2, or for 4 as a side to your Indian meal. Enjoy!

    Recipe #350340

    6 Reviews |  By I'mPat

    Posted for the Asian forums Eat Your Veggies December 2008/January 2009. Taken from the Australian Womens Weekly New Asian cookbook.

    Recipe #344072

    This recipe is originally from Super Food Ideas magazine in Australia. The potato is a staple of the recipe, but I've changed what was "800g of vegetables" to individually listed vegetables. Feel free to leave out, or add any veggies you choose, and add some paneer if you have it on hand. TIP (I heard a from a TV chef the other day): When cooking potatoes, make sure the water is hot/boiling before adding the potatoes to stop them from being mushy/floury when cooked.

    Recipe #347557

    A versatile spicy batter mix. I use this for creating starters or tit bit bites to serve with drinks. prawns served with a salad in this way make a nice change from the usual, bland offering.

    Recipe #348254

    It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).

    Recipe #39198

    5 Reviews |  By GinnyP

    From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour.

    Recipe #39530

    This decorative dish can be prepared in advance. Bake for a few minutes when ready to serve.

    Recipe #48037

    This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as 'devil's dung' and 'food of the gods'! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see recipe #109909).

    Recipe #110187

    Basmati rice has a fragrant aroma, nutlike flavor, and a firm consistency.

    Recipe #122408

    Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.

    Recipe #89197

    I could have these appetizers as a meal, if you want you can also add a finely chopped green chili to the batter. Gram flour is also known as besan and chickpea flour.

    Recipe #57913

    This is from the Shiva Indian Restaurant in Houston, Texas. Taken from Mastercook.

    Recipe #158777

    8 Reviews |  By Sana

    This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes

    Recipe #158223

    1 Reviews |  By Sana

    A recipe from Tarla Dalal. I have tweaked the original recipe to suite my taste and cooking style Dried fenugreek leaves ( kasuri methi),Chaat masala and tandoori masala are available from Indian grocery stores. You could substitute the tandoori masala with Garam masala. You could omit the chaat masala. Although the kasuri methi does add a distinct flavor, it can be omitted. The

    Recipe #157081

    2 Reviews |  By Sana

    I found similar recipes posted on the site. But, all of them use bread crumbs for coating the cutlets. Try using semolina - they look beautiful and come out evenly coated and taste crunchy too. Measures are estimates. Use seasonings to suit your taste

    Recipe #157049

    1 Reviews |  By Sana

    I based this on how my mother makes it. She got it from our neighbors in the western part of India. Spice mix are guesstimates. Adjust to your taste

    Recipe #156153

    A very popular snack sold in street stalls in India. You can substitute 1 cup of chana dal in place of the 1 cup total of urad and moong dals. I haven't made this yet - yield is rough estimate. Time estimate does not include soaking dal. Can be made vegan by using vegetable oil.

    Recipe #155975

    From ndtvcooks.com. This is a lengthy recipe, but, the result is well worth the effort. Note: I add one tablespoon of cornstarch to the potatoes so that they fry beautifully without breaking

    Recipe #155968

    1 Reviews |  By Sana

    From Sanjeev Kapoor. I used boiled chopped eggs for the recipe

    Recipe #156494


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