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Indian Cuisine

North Cuisine

East Cuisine

South Cuisine

West Cuisine

Taza Chai Recipes for cold symptoms

masala chai

Tulsi/Basil Chai

Adrak/limbu chai(ginger/lime tea)

lemon grass/ginger chai

Rice Recipes

Kashmiri pulao

lemon rice

tamarind rice

Jeera Pulao(cumin pilaf)

Desert Recipes


shahi tukra

Fruit Kheer

seviya kheer(vermicelli pudding)


Snack Recipes

Bhel puri


Pani puri

Pao bhaji

Ragada patties


Sev puri

Choley Bature


Festival Food

puran poli

Rice pudding/Kheer

Essentials of Herbs for Health and Cusine

Basil(Tulsi/holy Basil)

Neem(bitter leaves)

Sweet neem/Curry Leaves(Kadipatta)

kokum(Garcinia Indica/Bhirand






Mint Leaves(Pudina)




Dill weed

Lemon grass




Vegetable Recipes/Food for vegetarians

Bhindi baji

Beans Salad

paneer makhani

paneer tikka

Green peas mix/hara chana masala

stuffed tomatoes

stuffed Okra(bhindi)

toor daal

masoor dal

moong dal with spinach(palak)

daal makhani(butter lentils)

navrattan korma

Rajma curry(Kidney beans)

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Recipe of the Month

Veg Curry

Beans Salad

Yogurt Fish

Shahi Kabab


mooli paratha

Recipe of the Day.


pani Puri

crab Curry

aloo poha


Sugar Free/ Fat free Indian Deserts


Moti choor Ladoo

Malai kulfi


Pista Shrikhand (Yogurt with pistachios)

Gajjar ka Halwa(Carrot dish)

goan recipes

mashli cudie(fish curry)

Egg Vindaloo

valchi bhaji

pork sorpotel



mogen and kultakat cudie



jackfruit/haldi kohle patholeos

prawn ballchow

bombil(bombay duck) chutney

dukra maas(pork in red sauce)

mutton/lamb cudie

Essentials of stems, roots and seeds for Health and Food

sesame seeds

amla(indian gooseberry)

shikakai(acacia concinna

chandan(sandal wood)

sesame leaves(perilla)

Ajwain(Ajowan Caraway)carom seeds

Poppy seeds(Khus Khus)







rai/sarson (mustard seed)


Ajmud(Celery or Radhuni seed)

Charoli/Chirongi (Buchanania Latifolia)

Jhaipal/Javitri (nutmeg)

Corriander seed(Dhania)

Kadipatta( curry leaves/Sweet neem leaves)

hing/ Ferula (asafoetida)


jeera (cumin seed)



methi seeds(fenugreek)

( fennel seed

kali Mirch/pippali (peppercorn)

jatin rot (alakanet root)

multani mitti(fuller's clay)


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About Indian Food

The multiple families of Indian cuisine arecharacterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats.

Food is an important part of Indian culture, playing a role in everyday life as well as in festivals. In many families, everyday meals are usually sit-down affairs consisting of two to three main course dishes, varied accompaniments such as chutneys and pickles, carbohydrate staples such as rice and roti (bread), as well as desserts.

Diversity is a defining feature of India's geography, culture, and food. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. Generally, Indian cuisine can be split into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads emerge in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been influenced by various cultural groups that entered India throughout history, from regions as diverse as West Asia, Central Asia and Europe.

Indian vegan chakra cookbook

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Signature spicy mini meatballs recipe
Bhaingan Bharta(roasted eggplant dip)

indian  vegetarian samosas spicy tandoori chicken masoor dal/red lentils cilantro/corriander green chutney
yogurt/curd rice spicy meatballs on a stick gujarati khaman dhokla yellow dal/lentil) tadka
shrikhand puri shrimp/prawn curry spring salad with marmalade dressing spicy macroni and cheese

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram).

"Mung" are also processed into flour (besan). Most Indian curries are fried in vegetable oil. In North and West India, groundnut oil is traditionally been most popular for frying, while in Eastern India, Mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee (clarified butter). The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi), fenugreek (methi), asafoetida (hing), ginger (adrak), and garlic (lassoon). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf),coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used. The term "curry" is usually understood to mean "gravy" in India, rather than "spices."

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essentials of grains for food, soul, health and medicinal purposes
recipe for grains
Jowar(Sorghum) Jowari Bhakri(roti)
Bajra(Pearl Millet) Pithala Bhakri
Quinoa(KEEN-wah) Curried Quinoa
Semolina(Rawa)/Irmik/Soji sweet semolina desert
Couscous(Kuskus) couscous with pimentos
Rye Homemade rye bread
Barley Barley water for summer time
Wild rice wild rice salad
( flax seed/linseed)
flax bars

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types of Lentils
recipe for lentils(vegetarians)
Mung Dal (green gram) mung dal with palak(green lentils with spinach)
Toor/tuvar Dal(split red gram) split red gram soup
Urad dal (spit green gram) preparing sannas/idli also known as rice cakes
masoor dal(red gram) red gram soup
chana dal (garbanzo beans) Chole Bature(garbanzo beans with Indian bread)
rajma dal(kidney beans) rajma lentil soup
matki(moth beans)/turkish gram usal phav(moth lentils with bread)
barbati beans(black eyed beans) black eyed peas cutlet
Vegetables easy and quick homemade recipe for vegans/vegetarians
Gobi(Cauliflower) Aloo gobi(cauliflower/potato)
Broccoli chicken broccoli
red cabbage red cabbage salad
beets beet/orange salad
bok choy asian bok choy salad
turnip roasted vegetables
parsnip roasted vegetables
celery root roasted vegetables
celery creamy celery soup
radish red radish salad
swiss chard (leafy) swiss chard with raisins and pine nuts
kale(leafy) creamy kale and potatoes
squash roasted vegetables
bitter gourd karela masala
(spiced bitter gourd
sweet potatoes baked sweet potatoes with raisins and pecans
potatoes/yams mashed potatoes
palak/spinach(leafy) sauteed spinach in garlic and tomatoe
mustard greens
(brassica juncea)
sauteed mustard greens
green beans
/French beans
beans sauteed
asparagus sauteed asparagus
artichoke sauteed artichoke
carrot gajjar ka halwa
(carrot sweet dish)
lettuce lettuce salad with bacon
mushroom mushroom curry
cactus 3 sauteed cactus recipes
eggplant stuffed bhaigan(eggplant)
tofu(soyabeans) tofu cacciatore
rutabaga roasted vegetables
leek potato with leek patties/cutlet
guacamole guacamole salad
(palta or aguacate)
avocado fruit salad
scallions(hara pyaaz) hara pyaaz with split moong dal
suran(senai/yam) suran roast
basale soppu
/valchi bhaji/
pui shak(basella alba)
basale hashi
cucumber(kakkadi) yogurt with cucumber(raita)

All recipes are on Petitchef

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Chutney recipes
soups and salad recipes
Puran Poli/holige(obattu)

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