This is a unique new style of kofta and it tastes amazing!

This is a really healthy vegetarian curry which is high in protein, low in fat, but big in flavour and super tasty! If your not a fan of too much spice, you can use less Chillies/paprika and add plain natural yoghurt to cool it down. Can be eaten with white/brown rice, naan etc

Can't claim that this is at all authentic, but it's certainly tasty!

An idea that popped up after seeing the left over idlis. Mostly it's made into upma (shredded). But I wanted to try it this way.

#CookClickEgg curry is a common favourite of all but prepared in traditional way of different regions of India.It is a delicious recipe which I cooked Daba style with a North Indian flavour.

Thanks to ifoodreal for this easy weeknight recipe. Healthy and so delicious. Plus plenty of leftovers. 50 mins total time but an easy 30 mins of hands off time.

I'm currently doing Keto diet and so far it has been going great and I have posted few recipes inspired by it . This is one of them. I was meant to make chicken fry 😅and slow cooked the chicken on the stove and discovered this amazing flavorful dish. Unfortunately, I don't have a crockpot, I made this on my regular stove and deep bottomed potIf you are not used to Indian cooking, this recipe may seems big lengthy, but trust me it's totally worth it.So far, this has been the best Indian chicken curry I have cooked < quoted by me and my husband as well>😆😆😆

We love curry in our house, so I'm always making different variations. I like the keema curry served at Indian restaurants, so I thought I'd try making it myself.I used whole cumin seeds, since they have a stronger fragrance and are more authentically Indian than cumin powder.It's quite a chore to chop up 3 onions, so I use a food processor to save time and effort. You can omit the green peas. If you like it spicy, add some red chili pepper powder. Recipe by mikosanta

This is not an authentic Indian recipe, just a quick and easy weeknight meal that doesn't require a lot of ingredients or spices

#mysterybox3Tomato Saar is a sweet and sour curry made using tomatoes and fresh coconut. The recipe is quite simple, but the flavour is simply awesome.This Saar is supposed to be had with steamed rice with an accompaniment of any chutney like, or pickles, papad, fritters or vegetables of choice if desired! The simple, yet tongue tickling flavour of this saar, is mainly due to the homemade ghee used in it’s preparation!

#nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome.

I adapted a curry recipe from "vege dining", a website I love.It is free of animal derived ingredients and doesn't use a lot of oil, so it's ideal to feed to small children as well.Add richness using sesame paste. You could probably use peanut butter instead. Adjust the amount of spices to taste. Reduce the curry powder for small children. Try to use preservative and MSG-free ketchup and sauce as much as possible. If you are allergic to wheat, dilute rice flour, kudzu starch, or katakuriko with water and add at the end to thicken the sauce. Recipe by Naokki-