The Indian cuisine has a wide variety of regional cuisines native to India. These cuisines use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. North Indian like Punjabi, Gujarati, Bengali, South Indian are the most popular names of cuisines. But when you go deeper into these regions, you will find more interesting ones like Mughlai, Awadhi, Chettinad, Goan, Marathi, Pahadi and more. Find these and many more collections of quick and easy regional Indian Recipes and start cooking right away.
Mulakootal Recipe is a very old, traditional Palakkad Brahmin recipe. It’s a curry made from a combination of lentils and vegetables and coconut gravy. It is a mildly spiced gravy that goes well with steamed rice and ghee. There are some variations of mulakootal, basically depending on the type of vegetable one uses in cooking it. There is keerai mulakootal made with lentils and spinach, there is pumpkin mulakootal made using pumpkin and vegetable mulakootal uses different types of vegetables. ...
Cook Pakoras in this South indian style rich, nutty gravy and give your taste buds a different pakora curry experience. This preparation is very popular in Andhra cuisine.
Serve Pakodi Koora with a bowl of hot steamed rice and south Indian style Papadums.
If you like this recipe, you can also try
Easy Potato Kurma
Kosamalli Recipe is a very popular dish from the Chettinad region of Tamil Nadu. It is usually served with hot idiyappam or string hoppers. It is prepared using minimal spices, hence it is lighter on the tummy. Serve Kosamalli (Chettinad Style Brinjal and Potato Mash) with string hoppers/Idiyappam or idli or dosas for an interesting weekend breakfast.
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Mexican Style Omelette With Avocado Dressing Recipe
Ujju Rotti Recipe (Indian Rice Flat Bread)
Vegan Black ...
Kathirikai Rasa Vangi (Egg Plant is a Tangy Sweet Coconut Gravy) is a very traditional recipe from the households of Tamil Brahmins. The freshness of the dish comes from adding the freshly ground spice paste to brinjal/ eggplant. It has a very distinct flavour with the addition of coriander seeds and peppercorns. Serve Kathirikai Rasa Vangi with Steamed Rice and Potato Curry to make it a complete weeknight meal.
Here are a few more Brinjal/ Eggplant recipes that can make a wholesome meal
Multani Kaali Arbi is usually prepared with basic ingredients and lacks onion, tomato and spices. It is a watery vegetable curry. The dish is usually prepared using traditional Indian Kadhai which gives arbi, the purple colour and adds flavour to the recipe.
Serve Multani Kaali Arbi Recipe with hot phulkas or steamed rice for a weekday meal.
You can also try other Arbi recipes such as
Besan Arbi Roast
Arbi Ke Kebab
Mulakootal is essentially a home style south Indian curry made with a medley of vegetables, lentils and coconut. A part of many routine lunches and often made with whatever vegetables handy at home. Mulakootal is also said to be the inspiration behind the famous "Mulligatawny Soup". The curry is healthy and spells comfort of a home meal in every bite, helps that it is super easy to make.
Serve Mulakootal with hot steamed rice for a perfect summer lunch.
You can also try other coconut based gravy ...
Paneer Matar Butter Masala is a very healthy calcium enriched recipe, and the taste is awesome. Ideally this curry tastes fantastic and is best served with Indian flat bread like naan or tandoori roti in the restaurants. This makes a great house party dish too.
Serve Paneer Matar Butter Masala with Phulkas or even steamed rice for a delicious weekday meal.
If you like this recipe, you can also try other Paneer recipes such as
Achari Paneer Tikka
Tawa Paneer ...
Vendaikai Puli Kootu Recipe is a popular dish in Tamil Nadu and is usually prepared in almost every home to serve along with rice. Vendaikai Puli kootu is okra curry simmered in tamarind sauce with grounded spices. The dish can be prepared in few minutes without any fuss. It can be either gravy or dry one based on your preference. The grounded cumin, ginger and garlic adds unique flavor to the dish.
Serve this Vendaikai Puli Kootu along with Whole Wheat Lachha Paratha for a perfect lunch.
You may ...
lunch is a traditional Chettinad dish which is commonly prepared in all households of Chettinad with brinjal and potatoes. Brinjals and potatoes are cubed and cooked with spices in a tamarind – tomato base. The addition of tamarind and tomato lends sour taste to the gravy and addition of spices lends a spicy taste. The combination of sour and spicy makes it as a perfect accompaniment for rice. The gravy lasts for a couple of days due to the addition of tamarind and sour.
Serve the Kathirikai Urulaikizhangu ...
Nawabi Mixed Vegetables Recipe is a mildly spiced and rich dish without the use of cream in it. It is quite flavourful and simple to cook. It is easy to prepare and has a very royal taste to it.
Serve Nawabi Mixed Vegetable Gravy at one of your house parties lunch menu along with rotis, Pudina tawa paratha or jeera rice.
If you like this recipe, you can also try other Gravy based recipes such as
Gobi Ke Kofte
Dimer Malai Curry
Aal Ke Kofte is a delicious combination of bottle gourd pakoras and spicy gravy. It is a perfect dish to make when you have guests at your home for dinner. Try this recipe and you will make it again and again.
Serve Aal Ke Kofte with Lauki Raita and Tawa Parathas for a perfect weekday meal.
You can also try other gravy based recipes such as
Arbi Dahi Wali Sabzi
Nadru Ke Kebab
Tamter Wangun is an authentic Kashmiri Pundit recipe with no garlic and in some case prepared with or without onions. This is a simple yet flavorful dish prepared by cooking fried eggplants in a tomato base gravy and with spices. It is a tasty vegetarian dish from Srinagar.
Serve Tamter Wangun for dinner or you can also pack it for kids lunch box. Jeera Rice and Aloo Naan make a good combination for the Tamter Wangun Recipe.
Here are few tomato recipes, try them at your home.
Kerala, God's own country, is known for its greenery. What can be more fitting compliment to this visual experience but a culinary experience like Kerala Special Vegetable Stew. An array of vegetables like carrots, peas, beans, potatoes are cooked in coconut milk. You can extract fresh coconut milk or use the ready made ones. They are mildly flavoured with Kerala's authentic spices. One does not need too many ingredients to prepare this delicacy. This is a gluten free and vegan dish with international ...
Kerala Style Taro Root Curry uses Arbi which is widely used across India in various ways. This Kerala style Taro Root curry is made using fresh coconut and is classically served with steamed rice. Malabar tamarind is traditionally used as a souring agent, which also helps in destroying the allergens, if any, from the starchy tuber. Though it has a distinct smoky flavor, you can substitute the Malabar tamarind with dried Kokum skin or the regular tamarind.
Serve Kerala Style Taro ...
Bamia is a simple Okra (Bhindi/Lady’s Finger) and Tomato stew, popular across the Middle East. Okra is gently simmered with tomatoes to make this classic dish, which can be served with Rice or bread. Meat may also be added to this stew, but this vegetarian version is equally delicious. Use tender, fresh Okra so that they cook well.
Butter Garlic Naan or Saffron Pilaf can be served with Bamia Okra Recipe.
Here few Okra recipes which you will like to try at your home.
Vendakkai Poriyal ...
People from Rajasthan make different types of dishes using green chickpeas but Lilve Ki Sabzi is quite popular in almost all the households which is usually served with chapatis.
Serve Lilve Ki Sabzi with hot steamed rice and rotis for a weekend meal.
If you like this recipe, you can also try other Rajasthani recipes as well,
Rabodi Ki Sabzi
Pitor Ki Sabzi
Pointed Gourd/Parwal is called 'Potol' in Bengali and 'Dolma/Dorma' means a stuffed vegetable. This Bengali delicacy is usually made using prawns or fish. But in this vegetarian and low calorie version of the Potoler Dolma, the potol/parwal is stuffed with Indian Cottage Cheese and dry fruits. The stuffed potol is shallow fried instead of deep frying and is tossed in a tangy and spicy tomato-cashewnut gravy.
Potoler Dolma is a wholesome and delicious dish that can be served along with phulkas or ...
Fresh Broccoli florets and Tofu are cooked in a spicy green curry to make this fragrant Broccoli and Tofu green curry recipe. This is a very easy recipe and with a little advance prep work, it takes just under 20 minutes to make. You can make a stock of the green curry paste ahead of time, freeze and use as required. Broccoli and Tofu green curry recipe is served with Rice, is perfect for a busy weeknight meal.
Explore more of our tofu recipes here
Tofu & Capsicum Paratha Recipe (Stuffed ...
Gobi Ke Kofte is a delicious combination of cauliflower pakoras and spicy gravy. It is a perfect dish to make when you have guests at your home for dinner. Try this recipe and you will make it again and again.
Serve Gobi Ke Kofte with Burani Raita and Phulkas for a perfect weekday meal.
You can also try other gravy based recipes such as
Pitor Ki Sabzi
Rabodi Ki Sabzi
Aloo Matar Ki Sabzi
Moilee is a very traditional Kerala dish where the fish or vegetables are cooked in mildly spiced coconut milk. Mint Vegetables Moilee is a twisted recipe, using mint flavour to further enhance the dish making it even more refreshing.
Serve the Mint Vegetables Moilee Recipe with Appams or Idiyappams or Steamed Rice for Sunday brunch.
If you like this recipe, you can also try other similar recipes such as
Kerala Style Cauliflower Kurma
Maavina Hannina Gojju
The festivals are arriving and this is the time when some particular religious communities quit eating Onion and Garlic. As India is a multi cultural country, hence their are certain casts who never intake onion garlic, such as Jainism. In Jain community the intake of Onion and Garlic is strictly prohibited, or anything that grows beneath the soil is not acceptable to eat. Thankfully our food culture is so vast that for every ingredient we have some substitutes ready. Hence making a No Onion No Garlic ...
Madra is a thick yogurt based gravy which is a very popular dish in Himachal. Most of the time it is prepared in Himachal’s traditional function called Dhaam and is eaten along with rice and other similar delicacies.
Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal.
If you like this recipe, you can also try other Chickpea recipes such as
Chickpea Sundal Recipe
Kala Vatana Amti Recipe
Chickpea and Peanut Salad Recipe
Vepampoo has myriad of benefits and is perfectly suitable for all age groups. I generally include vepampoo weekly once in any one of my dish as it has antibacterial, anti-parasitic, anti-fungal, anti-inflammatory, and analgesic properties. One of the dish which I make out neem flowers is Kara Kuzhambu. This dish does not show the bitterness of neem flower if cooked properly. The tangy taste of tamarind combined with roasted neem flowers is really drool worthy.
Serve Vepampoo Kara Kuzhambu along ...
Danyachi Amti (Groundnut Amti) is a simple groundnut based curry that is typically made during religious fasts in Maharashtra. This protein rich curry usually accompanies Bhagar. Groundnut paste is tempered with ghee and a couple of spices to make this simple Maharashtrian Style Groundnut Curry. Buttermilk or Amsul (Dried Kokum skin) is used as a souring agent which also aids in digestion.
The buttermilk quantity may vary depending on its sourness. Serve Danyachi Amti with Sabudana Khichdi.