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1. Rukkuri
    Category: Maldives
    Created: May 11, 2008
2. 24 Degrees Taj Exotica
    Category: Maldives
    Created: May 11, 2008
3. Tandoor Mahal
    Category: Kuramathi
    Created: May 11, 2008
4. Jasmine Bazaar
    www.jasminebazaarusa.com
    Category: Silver Spring
    Created: May 6, 2008
5. Pintu's Indian Palace
    www.pintusrestaurant.com
    Category: West Springfield
    Created: May 6, 2008
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Indian Recipe Book

Welcome to the Recipe section of IndianFoodsGuide.com. In this section, you will find different Indian recipes classified by Region, Main Ingredient, Speciality etc. The recipes on this site are built in a manner that will make it easy for you to locate the recipe of your choice based on numerous searchable parameters. Try our Advanced Search feature here.

Regional - North India
Punjabi

Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.



Created by HeadChef
Created by HeadChef
Created by HeadChef

Kormaa, also spelt qorma or kurma, is a mild curry that originated in India and is often made with yoghurt sauce, cream, or nuts. Korma is usually mild and typically made with coconut cream. It is especially used with chicken, although Vegetarian kormas also exist. The flavour is based on a mixture of spices: coriander, cumin, cardamom, and cloves roughly in the ratio 8:2:1:1, combined with yoghurt and/or cream kept below curdling temperature and incorporated slowly and carefully. Nuts are used but not in great quantities; almonds or cashews appear to work well.

 

Created by HeadChef
Created by HeadChef

Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains onion seeds and curry leaves. Other ingredients that are also used in variations include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.

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Created by HeadChef

Created by HeadChef
Created by HeadChef
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