Cookbook:Cuisine of India

| South Asian cuisines

Indian cuisine is the general term for the wide variety of cooking styles from India. Indian food is almost always prepared with fresh ingredients along with delicate mixtures of many different fresh and dried spices and the exact recipes often vary greatly from one household to the next. To refer to Indian Cuisine is almost a misnomer, since the regional dishes vary tremendously from region to region.

Perception and Myths
Curry Phenomenon: In Western countries, such as Great Britain and the United States, the complex formulations of fresh and dried spices are often replaced by simple dry powders such as red chilli powder and curry powder. The word curry comes from the Tamil kari or Marathi kadi (a type of thick sauce).

Hot/Spice Factor: Indian food is usually perceived as 'spicy' or 'hot'. While that is sometimes true, most Indian foods are not necessarily 'spicy' or 'hot'. Chilli peppers similar to cayenne chili peppers, commonly referred to as "chilli(es)" in Indian cookbooks and lexicon, are the common culprit for making the dishes fiery hot. If you do not prefer the heat, stay away from dishes that contain liberal use of chillies, or tone down the chilli amount to suit your taste. The other ingredient to be careful with is peppercorn, most commonly referred to as "pepper" in Indian recipes and cookbooks. Cloves and cinnamon can be used to balance out the heat.

As an aside, no distinction is made between "spicy" and "hot". There are many recipes which have a lot of spice, but no chillies, and therefore are spicy and not hot!

As in most cuisines, most vegetable and meat dishes are called by thousands of different names, depending on the region, language, ingredients and method of preparation. The recipes listed here are only examples of a few Indian dishes and should not be considered as a general guide to Indian food. Feel free to experiment with them. Substituting spices and altering the suggested procedures is encouraged. Indians regularly engage in such practices and often create unique tastes in their household.

Main Dishes

 * Aloo gobi
 * Aloo masala
 * Potato masala (potato filling for dosa)
 * Appam (Kerala rice pancake)
 * Basic Indian Tomato Gravy (curry base)
 * Southern Style Baingan Bartha (roasted eggplant with curd))
 * Cholley (chickpeas, also called chana)
 * Dal Makhani
 * Dosa (thin and crisp, similar to a crepe)
 * Kairi /Khichidi (rice seasoned with various lentils)
 * Rassa Bhaaji (Bittergourd)
 * Keralan Vegetable Stew
 * Kharngal (spiced rice and lentil porridge)
 * Malai Mixed Vegetable
 * Matar Paneer
 * Menthi Koora Pappu (lentil stew with Methi leaves)
 * Pachadi (cucumber dish from Kerala)
 * Puttu
 * Rava Dosa (Dosa made from Rava instead of Rice)
 * Tadka dhal (lentil stew)
 * Undhiyu (mixture of different vegetables)
 * Uperu (Kannada lentil-spinach dish and broth)
 * Guthu-vankai (Telugu Brinjal filled with masala and fried sometimes boiled)

Rice Dishes

 * Pulihora or Puliyodarai Quick
 * Pulikkachal (Tamarind Rice)
 * Lemon Rice
 * Saffron Rice
 * Curry fried rice
 * Pulao
 * Coconut Rice
 * Indian Rice

Non-Vegetarian Dishes

 * Badami Murgh
 * Biryani (rice-based dish)
 * Bombay duck/Bomry/Bomil Fry (fried fish)
 * Chicken Curry
 * Chicken Vindaloo
 * Chicken Tikka
 * Chicken Tikka Masala
 * Murghi korma (Chicken Curry)
 * Chicken Madras
 * Chicken Onion Fry
 * Chicken kebab
 * Chicken Jalfrezi
 * Chicken Paprika
 * Saffron Chicken
 * Murgh Makhni
 * Mutton Sukha
 * Lamb Madras
 * Prawn Curry
 * Prawn fry
 * Crab Masala
 * Malvani Chicken Curry
 * Pork Aachi (Kerala style pork with a western touch)
 * Egg Rice (an accompaniment that can also be eaten by itself)
 * Shrimp Hooman (An authentic goan saraswat shrimp curry )
 * Butter Chicken (Chicken Makhni, Chicken cooked with a taste of butter)

Accompaniments

 * Aavakaaya
 * Coriander Chutney
 * Cucumber Raita
 * Chilli and Ginger Chutney
 * Coconut chutney
 * Sweet n Sour Mango Chutney
 * Mirchi ka Salan (Chilly curry)
 * Sambar
 * Rasam
 * Pan masala
 * Raita

Breads

 * Aapam
 * Adhirasam
 * Baati
 * Bhatoora (wheat bread)
 * Chapati or Roti (thin flat bread)
 * Idli
 * Idiyappam
 * Dosa (thin crispy rice pan cake)
 * Koki (thick chapati can be made with onions and coriander or just plain salt and pepper)
 * Kulcha (mixed vegetable bread)
 * Kuzhi Paniyaaram
 * Mudde (ragi ball)
 * Naan (flat wheat bread)
 * Puri or loochi
 * Shirmal
 * Uthappam
 * Wade
 * Wheat Bread stuffed with Vegetables (Stuffings may be potatoes, cauliflowers, or anything else)

Snacks

 * Samosa (fried appetizer similar to dumplings, empanada)
 * Bengal Potatoes
 * Pohe (a form of rice flakes, called Avalakki in Kannada)
 * Onion Bhaji
 * Namkeens (indian fried crackers)
 * Mixture (spicy party mix, sometimes called Bombay mix)
 * Hyderabadi Haleem (Hyderabadi Porridge)
 * Mirapakaya Bajji (Chilli Snack)
 * Bonda (Round wheat flour snack)
 * Gare (Green Gram Snack)
 * Punugu (Small Version of Bonda)
 * Dabeli
 * Pakoda
 * Khandvi
 * Mysore bhaji
 * Muthiya
 * Murukku

Sweets

 * Ashoka Halwa (Moong dal sweet)
 * Barfi (condensed milk sweet)
 * Boondi Ladoo (Chickpea flour based with sugar and ghee)
 * Chakarai Pongal (sweetened rice and lentil dish)
 * Double ka Meetha (Bread Pudding)
 * Gajar ka Halwa (Carrot Pudding)
 * Gulab jamun (deep-fried milk based sweet)
 * Jalebi (syrupy sweets shaped like pretzels)
 * Kesari (Semolina pudding - South Indian Style)
 * Kal Kals (fried Christmas sweet)
 * Kheer (rice pudding)
 * Modak (fried coconut dumplings)
 * Mohanthaal (Gram flour sweet)
 * Mysore Pak (Chickpea flour based with sugar and ghee)
 * Qubani ka meetha (Apricot Pudding)
 * Rosogulla (steamed cheese based sweet)
 * Ras Malai (mild cheese dumplings soaked in sweetened, thickened milk syrup)
 * Sheer Khurma (sweet Vermicelli Pudding)
 * Shrikhand (De-watered Yogurt)
 * Surati Ghari (Almonds and Pistachio dumplings Garnished with Ghee)
 * Ghever
 * Kulfi (Indian frozen dessert)
 * Mishti Doi

Beverages

 * Masala Chai (hot spiced milk tea, traditionally referred to as just 'chai')
 * Madras Filter Coffee (sweet milky drip-brewed coffee flavored with chicory)
 * Lassi (yoghurt-based drinks in either sweet or salted flavors; the most common flavors include mango, rosewater and plain sugar-sweetened lassi)
 * Jal-jeera (pungent spice and mint flavored water drink enjoyed in summer)
 * Lemon Sharbat (lemon juice added to water with salt and sugar )
 * Cookbook: Jigarthanda Milk (Milk, almond gum, sarsaparilla root syrup, sugar, and ice cream.)

Ingredients and their Cookbook names
Livre de cuisine/Recettes de cuisine indienne 料理本/インド料理 ms:Resipi:Masakan India