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    You are in: Home / Cookbooks / Om Nom Nommers Recipes from India
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    Om Nom Nommers Recipes from India

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    This recipe is taken from Delia Smith’s Complete Cookery Course. Kedgeree was a typical breakfast dish in the days when grand Victorian breakfast dishes were spread out on handsome Victorian sideboards in colonial India. Nowadays it is found all over the world (New Zealand, Australia, Britain, Ireland) and makes a very good lunch or late supper dish in spite of its breakfast ancestry. This is a very common dish and there are as many ways to make it as there are people making it.

    Recipe #483140

    From Sailu's Kitchen, who states: "Addictively satisfying, Chitti Budagalu are adorable, tiny puffed up crisps with a hint of spice. Only 3 ingredients go into its making – urad dal aka black gram dal, rice flour and chili powder. It does take some time to prepare but its worth the effort. Serve these crispy treats with a cup of chai and you will have your family and guests asking for seconds and thirds." Cook time does not include soaking time of 2 hours.

    Recipe #484548

    This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu's Kitchen website.

    Recipe #483141

    Carrot Kheer is a crowd-pleaser Indian dessert that makes for a special festival food this Navratri. Warm and comforting flavors, visually appealing, rich and sweet, carrot kheer lends a striking dash of orange to the table. A decadent dessert to finish off a festive thali (meal). Red carrots work best but you can use the orange ones too. USE OF WHOLE MILK AND SWEETENED CONDENSED MILK YIELDS A RICHER KHEER. From Sailu's Kitchen.

    Recipe #484551

    I love okra, and when I ran across this recipe while preparing for ZWT8, just knew I had to try it. "Minimal spices and clean flavors are the key factors that make today’s dish an all time favorite. Okra aka Bhindi aka Bendakaya is a much cherished Indian vegetable. This Andhra style okra fry recipe is great because of its simplicity and tantalizing flavors. The tempering ingredients along with the roasting of the okra yield an incredible flavor. Do try this Indian vegetable recipe which makes for a delectable side with rice and sambar or pappu pulusu and rotis" From Sailu's Kitchen.

    Recipe #484549

    This recipe is a bit different from the others on this site, which use an ingredient called Ravu. This one is nothing but coconut. You can add nuts if you wish.

    Recipe #484552

    You can stuff these indian buns with chicken or paneer (a fresh crumbly cheese from India). From indian food blog: Sailu's Kitchen

    Recipe #484553

    I haven't tried this recipe yet, but it sounds delightful. A rasgulla is a cottage cheese ball of sorts, that is boiled in a sugar syrup and served plain with the syrup. The Rasmalai is a rasgulla that is served with a milk sauce with pistachios. YUMMMM! Can't wait to try it! This recipe seems to have a lot of steps, but the last five are ONLY if you are doing the Rasmalai version

    Recipe #484554

    Sailu says on her blog site: "Aloo Baingan is an easy to make dish from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven." I haven't tried this yet, but as soon as I have the spices it's first on my list!

    Recipe #485171

    Saving this recipe from the Food Network Kitchens. Looks easy and tasty! Posted for ZWT8.

    Recipe #485175

    This is a traditional Indian flatbread. Picked this up from the Food Network website, recipe by Cheryl Smith. The last step in the recipe is instructions on how to make homemade Ghee.

    Recipe #485176

    Frozen grapes used to be my favorite dessert, but now these are my number one! Fresh lychees can be tough to find outside of warm climates (and the season is short), but the canned fruit is widely available in Indian and Asian markets and supermarkets. Cook time=chill time.

    Recipe #300808

    Ambya Kusal - adapted from a recipe in "Indian in 6" by Monisha Bharadwaj. Enjoy the contrast of the bright-colored mango and black mustard seeds.

    Recipe #484482

    From La Venezia Cafe in Winter Park, Florida, where it's served on a bed of greens and garnished with toasted coconut.

    Recipe #251195

    From the archives of the Bengal Club in Calcutta, India.

    Recipe #483012

    From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.

    Recipe #353417

    From the Essential Best Foods Cookbook: Recipes Featuring the Healthiest and Most Delicious Foods. Add an Indian flourish by swirling in cumin seeds sizzled briefly in hot oil. You can use additional chopped cilantro if you prefer to keep it practically fat free.

    Recipe #330176

    Take a trip to India tonight! Adapted from Looneyspoons: Low-Fat Food Made Fun, this flavorful Vegan dish serves 4-6 as a one-pot meal or 6-8 as a side dish.

    Recipe #326579

    From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks. A boatman paddling his canoe on one of the lakes in the beautiful vale of Kashmir fell in love with a girl called Noori. In order to declare his affection, he prepared a luscious platter of fish balls from his family recipe and presented it to her. They lived happily ever after, as the recipe is named after his beloved Noori.

    Recipe #483009

    This healthy curry dish is the perfect high-performance fuel! For a different flavor, substitute fresh mango for the apple. Adapted from Eat, Shrink & Be Merry.

    Recipe #325753

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