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    23 Recipes

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    These are wonderful little cookies, the recipe for which I found in a low carb cookbook. The amount of Splenda in the recipe results in moderate sweetness.. If you prefer a sweet cookie, either double the Splenda or glaze the cookies. The correct carb count is about 0.7g per cookie (after deducting fiber), including all ingredients.

    Recipe #466857

    This is yet another South Indian recipe for a type of dosa made from lentils and rice. It is nutritionally very dense and delicious! Serve with peanut-garlic chutney podi.

    Recipe #409544

    1 Reviews |  By Dimpi

    This ultra-simple no-bake recipe is from Tony Horton of the P90X fame ( I love it because it's fast, easy, healthy and energizing. Enjoy!

    Recipe #387672

    1 Reviews |  By Dimpi

    Dal is one of the most common lentil dishes from India. There are countless variations and I make several kinds. This is my most simple, go-to recipe.

    Recipe #370947

    Yet another simple recipe that I came up with long ago and want to post here for safe keeping. I serve this with grilled habanero tilapia and roasted veggies. Sometimes I substitute 2/3 cup whole wheat couscous for the rice. If using brown rice, cook according to package directions.

    Recipe #335361

    This recipe is inspired by the buttermilk biscuit recipe in the newest issue of Cooking Light. I made a batch today with tweaks to our taste and it turned out great. So I decided to post the recipe here lest I forget what I did. This is a flaky, delicious, healthier kind of biscuit.

    Recipe #333594

    Another traditional South Indian dish. Great for summer picnics (keep in cooler).

    Recipe #278057

    This is the traditional way of making red chutney with onions. Serve with hot idlis or dosa.

    Recipe #277600

    1 Reviews |  By Dimpi

    This side dish used to be a popular addition to meals when I was growing up. We used the pale flesh sweet potato (second pic) that is more dry and not as sweet as the orange version (first pic). You can also make mashed sweet potatoes using the same seasonings. Note: Regarding the urad dal, there's no need to soak it beforehand. But it does need to be toasted to a golden brown color before proceeding to step 4 or else it will be hard. It can also be left out without affecting the taste much (as a kid with plenty of cavities I used to prefer them left out).

    Recipe #202349

    1 Reviews |  By Dimpi

    There are many kinds of payasa (also known as payasam) made in Karnataka in South India, where I am from. This one is made with the yellow flesh of the jackfruit, is seasonal, and not usually made as a holy offering. The taste, however, is fabulous and it remains one of my favorite. It is said that jackfruit is somewhat an acquired taste, but what an acquisition! Here in the USA, I was able to find canned jackfruit in syrup in oriental stores. So I have adjusted this recipe to use ingredients that are available to me.

    Recipe #202344

    1 Reviews |  By Dimpi

    This recipe is an accidental yet delicious result of many nights of experiments and mistakes. You can adjust the level of spice and the creaminess to your taste. I like it highy spiced and lightly creamy.

    Recipe #201278

    3 Reviews |  By Dimpi

    I found the original recipe on the iVillage site when searching for savory cookies. I made a batch for some friends and they were really good, so I adapted it slightly to our taste and here it is. I think these would make a great accompaniment to chili or soup. The taste is salty, slightly spicy and the texture is coarse from the cornmeal. Maybe like a softer cracker. It's hard to describe, you gotta try it.

    Recipe #184100

    This is my version of the popular Greek sweet after some experimentation with ingredients and quantities. I no longer remember which site I got the original recipe that I began modifying from, but it's wonderful. Made with care, this results in a rich, flaky and absolutely delicious treat.

    Recipe #181170

    1 Reviews |  By Dimpi

    There are many recipes on 'Zaar for this cake, but I came up with this recipe after reading many others and lots of trial and error. It's a big favorite with my sister, so I'm posting it here for safekeeping. Note that this makes a 6" cake. I like to use my cast iron skillet because I believe it results in a very flavorful cake. This recipe can be made fully by hand, no mixer required.

    Recipe #181160

    2 Reviews |  By Dimpi

    This is a traditional South Indian breakfast dish, savory and very good with a cup of good coffee. This is the way it was made at home all through my childhood and the way I make it now. Edited 5/8/09 - I'm changing a couple of things to make this a bit healthier. Reduced oil from 2 tsp to 1, eliminated 1 tsp ghee to fry semolina, put coconut and cashews under optional additions and changed the servings from 2 to 4. I'm also going to try substituting quinoa for the semolina one of these days (soak, rinse, toast quinoa)

    Recipe #164799

    Recipe #121500

    3 Reviews |  By Dimpi

    This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!

    Recipe #121493

    5 Reviews |  By Dimpi

    This delightfully light dessert is easy and fun to make. It also looks gorgeous once assembled.

    Recipe #114403

    1 Reviews |  By Dimpi

    This is a sweet lentil dish from the Southern region of India. Note that the lentils used are dried split chickpeas NOT toor dal. It is readily available in any Indian grocery store. So is ghee.

    Recipe #114134

    Sweet coconut balls that are delicious and very easy to make.

    Recipe #113872

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