Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and culture, the cuisines across regions vary significantly from each other. Every cuisine and almost every region, uses its own available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices, traditions and festivals that are passed on from generations.
A traditional Indian diet in India typically consists of dals, vegetables, fruits, grains, dairy products and more. In this section you will find more than 1000+ main course recipes spread over North Indian Vegetarian Recipes, South Indian Vegetarian Recipes, Rice Recipes, Non Veg Recipes and much more. Below are some of the collections.
Indian Bread Recipes
Indian Rice Recipes
North Indian Vegetarian Recipes
South Indian Vegetarian Recipes
Indian Non Veg Recipes
Cauliflower Moong Dal Recipe is a comforting side dish recipe which is also easy to prepare. This is a an old recipe that is passed on from generations in my family. Seasoned with fresh cilantro, golden turmeric and cumin, this recipe has a cooling effect on body due to moong dal. Serve Cauliflower Moong Dal Recipe along with phulkas or Gehun Bhajra Thepla Recipe for lunch or dinner.
If you like this recipe, here are more toor dal recipes to consider trying
Moong Dal Halwa Recipe
Lahsuni Palak Dal is a simple and quick recipe made from yellow split moong dal packed with spinach and flavored with a delicious seasoning of garlic. The lentils in the recipe provided the daily protein and the spinach adds to the vitamins and minerals making it a very wholesome and healthy recipe. The Lahsuni Palak Dal goes very well with either chapati or rice and you can serve it for either a Sunday Brunch or even a weeknight dinner.
If you like this recipe, you can also try other ...
The Vendakkai Vengayam Sambar Recipe is a simple and quick method of making sambar that is packed with flavors from the okra (bhindi) and the most important ingredient, the homemade sambar powder. The Vendakkai (okra) when cooked along with the tamarind water and sambar powder, absorbs the spices so well, that it imparts a delicious taste to the sambar. Serve the Vendakkai Vengayam Sambar along with Steamed Rice, topped with Ghee and Potato Roast
Chinna Vengaya Puli Kuzhambu Recipe is a very traditional South Indian dish, made from freshly squeezed tamarind and flavored with roasted baby onions and sambar powder.The ingredients could be new to many of the non-South Indians and if you are adventurous enough to try an authentic south Indian home cooked recipe, go ahead and give this tasty tangy spicy dish a try. It's a palate teaser that goes well, with plain rice, rava dosa's, ragi idli's and even sometimes a slice of bread ...
We all love to eat hot khichdi and pongal with golden hued ghee oozing out. What about Leftover khichdi? No one wants that, Someday when you have excess khichdi and it seems to be unpalatable as it gets cold. Reheating it will alter the texture and taste. Try repurposing/transforming it into these akki rotis and see it disappear in front of your eyes. The rice and and the rice flour elements gives a crispy texture to these rotis.
Serve Khichdi Roti with Burani Raita and Aam Ka Achaar for a perfect ...
Here's an instant yummy flatbread recipe for you all that calls for no pre-planning, soaking or fermenting. This Coastal Karnataka Special Rava Rotti (Sooji Roti/ Sajjige Rotti) is easy to prepare but definitely needs care during cooking on tawa. Enjoy these savori Rava Rottis as your hearty weekday breakfast / Snack / Dinner with Coconut Chutney, Chutney Podi and Butter to top it up.
Have a look at more Karnataka Style Recipes here
Maavina Hannina Gojju (Karnataka Style Ripe Mango Curry ...
Bhoplyache Gharge is a typical deep fried Maharashtrian snack made using grated red pumpkin,jaggery and wheat flour. These mildly sweet puris are very easy to make and are so tasty that they disappear quickly too.
Bhoplyache Gharge Recipe (Maharashtrian style sweet Pumpkin puris) can be served as a snack or for lunch box.
Bhoplyache Gharge are delicious on their own but you can also serve them with a spicy Mango Pickle or Lemon pickle.
Here are few more Maharashtrian dish which you can try ...
Marag is a Hyderabadi flavourful thin mutton stew which is usually served as a starter with sheermal or rumali roti at weddings. The city of Hyderabad is famous for its wide range of non vegetarian cuisine. The city of Nawab's true to its name is the home to the exquisite and aromatic delicacies. The array of spices used in cooking traditional dishes imparts the eye catching colour and lip smacking flavour. Traditionally it is slow cooked on wood fire, but with the invasion of stove tops and pressure ...
The Naan originates from India but is today eaten in most types of South Asian restaurants and homes around the globe. It has transformed from a basic form of bread for many to experimental creations by chefs and food enthusiasts today with different fillings and flavours. Generally the dough of naan is made using yeast but in my recipe I have not used yeast it's just you have to give rest to the dough for half an hour.
Serve Garlic Naan Without Yeast along with Dal Makhani and Vegetable Malai Kofta ...
Ajwain Besan Ka Paratha is an easy paratha filled with spicy basic masalas which can be eaten on its own or can be eaten with any gravy. It is easy to make Indian flatbread recipe and requires a very few ingredients.
Serve Ajwain Besan Ka Paratha with Mango Pickle and Mooli Raita for a delicious breakfast.
If you like this recipe, you can also try other paratha recipes such as
Gajar Paratha Recipe
Muli Paratha Recipe
Shahi Paratha Recipe
Tamil Nadu Style Beetroot kootu Recipe is a comforting side dish made with medley of moong dal and beetroot which is pressure cooked and tossed with ground masala and tempered. The dish is so quick and easy to make and can be made during anytime of the week.
Beetroot is a root vegetable that has anti-cancer properties and also helps detoxify the body. It also boosts up your stamina level and lowers your blood pressure level.
Serve the Tamil Nadu Style Beetroot kootu Recipe along with steam rice ...
Thalipeeth is a famous Maharashtrian dish typically made of three flours, whole wheat, millet and bengal gram flour or besan. I've attempted a healthy and green twist to this versatile and healthy preparation of thalipeeth, with oats methi and spices like ginger and green chillies. Serve the Maharashtrian Multigrain Thalipeeth along with a achar.
Here are more recipes from Maharashtrian cuisine to try
Shrikhand Vadi Recipe (Yogurt Barfi)
Kokum Saar Recipe (Traditional Maharashtrian ...
Cabbage and Methi Paratha is an ultimate healthy and comfort food for the entire family. It provides a wholesome start to your day with fiber in the form of cabbage, vitamins from methi and excellent carbs from whole wheat and oat bran. Serve Cabbage and Methi Paratha with Tomato Onion Cucumber Raita and Mango Pickle and even pack it for a lunch box
Did you know: Fenugreek are known to have a storehouse of minerals and are also known to be a rich source of vitamin C ...
I have to admit that the first time I ever heard of this combination it did sound a little strange to me, though meat and lentils are paired together once in a while it isn't a very common practice to do so. In this Bengali dish, chana dal, vegetables and prawns come together in a creamy curry which is wholesome, delicious and healthy. The dal chingri and rice are enough by themselves to make a complete meal both in the means of taste and balance.
Serve Dal Chingri with hot steamed rice for a healthy ...
The Whole Wheat Onion Kulcha Recipe is a traditional and simple recipe, that is flavored with a delicious onion and mint stuffing. The Onion Kulcha's are a common street food of Northern India and the most commonly served bread at Punjabi restaurants. Kulchas are most often made with Maida (all purpose flour), but in this recipe I have made a healthy version of the Kulcha using whole wheat flour. Speciality of this recipe if that it is made over the stove. But if you have Coal Tandoor Grill/Oven ...
Who is not fascinated by Dhaba's food, if set off on a road trip? Dhabas are the road-side eatery joints on Indian highways mostly comprise of one-shed building where you can enjoy the fresh prepared food sitting on cots. Food is very much pocket friendly and there is always a hint of local cuisine in the taste. The recipe I am sharing is what i could recall from my memory that I relished at a dhaba in Odisha. I did it in completely my way. Try it & you will love the taste of this Chicken recipe.
Malabar Prawn Curry is a recipe from the coastal regions of South India, KERALA, which is aptly called “God’s Own country”. Because of the abundance of coconut trees in Kerala, it finds it's exclusive presence in Malabar Cuisine. Malabari Cuisine is from the Southern Part of Konkan Coast, which is quite different from the Northern Konkan cuisine namely Malvani and Gonmantak. Usage of Tamarind and Curry leaves is the signature of Malabari Cuisine. This recipe has a burst of flavour with the ...
Franco-Pondicherry or Pondicherry cuisine, has been union territory’s best-kept secret. The flavours are mild and the fusion between the French and Tamil is what makes this cuisine unique and different from rest of India. There are plenty of options when it comes to this cuisine for vegetarians as well as non-vegetarians. Since it was a former French colony it’s not surprising that the cuisine is heavily influenced by the French way of life. Few typical French dishes have been adapted to suit ...
Meen Peera is a Kerala Style Fish Recipe with shredded coconut. I love Kerala-style fish cooked with coconut and if asked what I’d like for lunch, my first options will be either Kerala Style Fish Curry or this meen peera or meen pattichathu. You can use a variety of fish with bones for this recipe but it works especially well with sardines (also called mathi or chaala). Meen peera is a wonderfully light yet flavourful fish recipe from the God’s Own Country. Can’t wait for my next vacation ...
Missi Roti is delectable flatbread from Rajasthan that is made from gram flour and spiced with green chilies and flavored with black salt and ginger. The Missi roti tends to get dry, so it good to serve it hot along with butter and jaggery, accompanied with Sev usal or Palak Makhana Recipe.
If you like this recipe, try more Indian flatbread recipes like
Awadhi Style Sheermal Recipe
Ragi Ujju Rotti Recipe
Mixed Flour & Spring Onion Crepes Recipe
Spicy Aloo Naan Recipe
Mushroom and Prawn Malai Curry is my variation to the famous Bengali recipe ‘Chingri Macher Malai Curry’ which is prawn in coconut milk curry. I must say mushrooms and prawns together are a great hit! Both being so distinct in its flavour yet complimenting each other so well in this mouth watering delicacy.
Serve Mushroom and Prawn Malai Curry with hot steamed rice and Beetroot Tambuli for a delicious meal.
You can also try other Prawn recipes such as
Rava Fried Prawns
Prawns Fried Rice
Theeyal is a famous recipe of Kerala. It is prepared by roasting coconuts with fresh spices. It is aromatic, nutritious and rich. Prawns Theeyal is prepared with fresh tiger prawns and fresh local spices. These are low fat source of protein. It has calcium, potassium and phosphorous along with vitamins A & E.
Serve Prawns Theeyal Recipe with hot steamed rice for a perfect weekday meal.
If you like this recipe, you can also try other Prawns recipes such as
Rava Fried Prawns
The croquette is usually cigar shaped or cylindrical. A fried cylindrical roll that has one of following stuffing minced meat, boiled eggs, fish, vegetables. Today I am sharing a croquette recipe that used minced meat as the main ingredient instead of potato and whole boiled eggs used for stuffing. Its one of those delicious appetisers that you would be happy to serve to your guests. It’s so good and easy to make. Since I used minced mutton I cooked the meat first with spices and then shaped it ...
Goa is a total bliss when it comes to sea food lovers. Most restaurants get their fresh catch every day, which gets showcased right at their entrance. Customers are free to pick and choose from the display, that later gets served at their dinner table. One such dish which I always relish at my favourite restaurant in Goa is the Prawn Balchao. My colleagues love the prawn masala used in this one as the dish is a mixture of sweet, spice and sourness. The unique ingredient that makes the prawn even ...