Paneer Pasanda by Hina Gujral

The word "Pasanda" means every one's favorite and as the name suggests this paneer delicacy is adored by everyone who tastes it. The different pastes used to make the gravy add their own distinct flavors which combine to create a dish like non other. As usual I have made certain changes in the recipe, the original recipe suggest to…

Dalca (Dhal Mutton Curry) by Navaneetham Krishnan

Tender mutton pieces submerged in a dhal gravy with potatoes, carrots and brinjals swimming aimlessly.

Sambar ( Indian Dhal Curry) by Navaneetham Krishnan

Dhal with radish and profusely scented with curry leaves and coriander leaves.

Grilled Chicken Tikka by John Spottiswood

I adapted this recipe from Steven Raichlen's The Barbecue Bible for a super bowl party. I added paprika and cumin and made a few other small changes. It came out amazingly flavorful and tender. I hope you'll try it!

Chilli Paneer by Hina Gujral

This Chilli Paneer recipe is quick and easy to make, and perfect for parties and quick weeknight dinners! Serve it with fried rice and you will have a delicious Indo- Chinese flavor inspired meal in few minutes.

FRIED CHICKEN LIVER by MARIA LOURDES V. LIPARDO-AYUB

Subscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. It is a simple, delicious and nutritious dry dish. This recipe has the influence of Indian cooking.Try this and you will crave for more...

Yakhni- Lamb Curry Kashmiri Wazwan Style- Non Spicy by shalini

There is something intensely comforting with food memories associated with your mother. It brings back back memories of childhood and warmth and love and affections and happiness and the incessant chatter of aunts and uncles.... Vacations with the grandfather and various maternal relatives....Always bring back the flavours of Yakhni…

cinnamon lamb curry by sunil k.nayar

lamb cooked in cinnamon flavored curry

Muradabadi Moong Ki Dal - Yellow Moong Dal with Spices by Hina Gujral

At my place, in every wedding Moradabad Dal has to be in the menu and there are special cooks who come from Moradabad to cook this delicacy. I don't know why my mother made it at home and at every wedding we all use to relish Muradabadi Dal. When I say it has to be in the wedding menu I mean to say in the starters menu, not main…

Dhal (Lentil) Rice by Navaneetham Krishnan

Rice and dhal scented with ghee and spices.

Aloo Matar (Potato And Pea Curry) by Navaneetham Krishnan

Creamy, spicy and aromatic and with soft tender potatoes and green peas.

mint & ginger chicken kabobs by Chez la mere

Green Mutton - Hara Maas by Achal Singh Bhati

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

Braised lamb shanks in a fragrant almond sauce by Lemon Squeezy

Minimal prep and slow cooking for meltingly tender meat

Almond Crusted Tilapia in Coconut Milk Gravy by Sunshine & Smile