Indian Recipes (Most Popular)

This is a mild indian (Calcutta) curry. No coconut.

Delicious base for customizable soup. PLEASE add a protein, original recipe calls for chicken. I like shrimp. I also like to add 1/3 cup cooked wild rice.

DELISH- Low Carb, HIGH Protein

Tandoori is a mixture of spices commonly used in Indian cuisine. It is a fine red-brown powder. It has a very rich and subtle taste, which gets enhanced when cooked. It is not very spicy(less than chilli powder or curry for instance) and very aromatic. Ingredients used to make tandoori may vary in number and proportion but it is normally made with the following spices: mild pepper, paprika, garlic, chilli pepper, thyme, cilantro, salt, cumin, black pepper, celery, caraway, rosemary, clove, bay leaves, and cinnamon.

Curried chickpea and potato skillet

low cal , low carb , low fat

Indian dessert

I wanted to use daliya, beans and I had soaked, sprouting channa, green gram and peas. I followed Nita Mehta's Nugget pulao recipe. I do not own copyrights.

I needed to reduce the tartness of the plums in the smoothie to consume it and I bought Organic 24 letter multigrain atta today.

I started out deciding to make a salad and saw the rice paper sitting unused for sometime, so I just made beans wraps.

I wanted to try out vegetable roasting and I went through quite a lot of Sparkpeople recipes

I found I was eating too much carbohydrates; I wanted to incorporate more vegetables in my diet.

I wanted to finish off the atta and I wanted to make sweet muffins, unlike the previous time. This recipe made both happen.

I went through a member-submitted recipe for Roasted broccoli and wanted to try it.

I wanted to use up the cubed capsicum without it becoming too much spicy. This dish with pumpkin balanced it.

I wanted to use up the bottle gourd. Thought I might use the other vegetables as well.

This is from the book Dakshin by Chandra Padmanabhan. I do not own copyrights. I have tripled the quantity.

Grated coconut and kottambari can be added after cooling. To be eaten with kara boondi, appalam or masala vade.

This is modified from cabbage poriyal in Dakshin book by Chandra Padmanabhan. I do not own copyrights.

This is modified from a recipe of rakskitchen.net. I do not own copyrights.

I wanted to finish off the filling and I had an opened packet of jowar.

I wanted to use up the pearl millet and I wanted to taste flat beans; this recipe made both happen.

This is from Nita Mehta's 101 diet recipes book. I do not own copyrights.

I got this recipe from Niya's world website. I do not own copyrights.

I wanted to try this since a long time; today things fell into place.