Pachai Payaru Kulambu (Green Moong Dal Curry) by Navaneetham Krishnan

Thick creamy aromatic curry; scented with curry leaves and ghee.

Stir Fried Vegetarian Mutton With Curry Leaves by Navaneetham Krishnan

It’s a side dish for rice; magnificent aroma of spices and curry leaves.

Indian Fish Achar (Pickle) by Navaneetham Krishnan

That tangy, spicy and sweet flavors and surely rather addictive and tantalising.

Pakodi Ki Sabzi by Hina Gujral

Pakodi Ki Sabzi is a gluten-free, vegan, no onion/garlic curry recipe prepared with yellow moong dal fritters. If you prefer, you can serve it with steamed rice as well. And there is an unsaid comfort in sampling this soupy curry while making a slurpy sound. In many parts of the Uttar Pradesh, Pakodi Ki Sabzi is also known as Mangodi…

Mutton Gosht (Spicy Mutton Curry) by Navaneetham Krishnan

It's distinct aroma, flavor and color set it apart from other types of mutton curries.

Easy to prepare Fried Fish #mmr by Huda SP

Matar Panner with twist (Peas and cottage cheese) by sudesh choubey

A delicious panjabi dish, spicy but yet not too hot.

Gatte Ki Sabzi Recipe by Hina Gujral

Gatte Ki Sabzi has its roots in the land of warriors, Rajasthan, where it is a popular vegetarian main course item for every household. Gatte refers to steamed or fried gram flour dumplings cooked in the tantalizing curry of yogurt and gram flour.

Pulao Rice by Navaneetham Krishnan

A bond between spices, the magical blend of flavors and the angelic combination of fragrant basmati rice is simply amazing

Dal Khichdi Recipe (Indian Style Lentil & Rice Casserole) by Hina Gujral

Dal Khichdi is no fancy or complicated dish which requires lengthy preparations, it is as humble as its name. A combination of lentils cooked with rice in one pot to create a wholesome and delicious vegetarian goulash. While the pressure cooker was filling in the background score for the silent afternoon my thoughts were transported…

Murrel Fish Curry by Paul Anderson Lumen

Indian food recipes.. Fish Curry!

Sodhi (coconut milk stew) by Navaneetham Krishnan

Chinese cabbage soaked up in coconut milk turmeric gravy/stew.

Kamal Kakdi Ki Sabzi (Lotus Stem Curry) by Hina Gujral

Kamal Kakdi Ki Sabzi is a succulent brown curry made with crisp and fibrous lotus stem. The juicy slices of lotus stem are pressure cooked in onion and tomato gravy till al-dente, later served with hot puffed Phulkas or with Jeera Rice. The lotus stem is one root vegetable which as a kid I could clearly distinguish from the other…

Coconut Chicken and Potato Curry by Micheline

This spicy chicken/potato curry dish can be served with a side dish of basmati rice.

Meat Ball Curry by Paul Anderson Lumen

Indian recipe.. Served with rice or Chapatis... Masala curry.. with meat balls... Something different... and tasty!