All recipes from "Dish" from the blog "Awesome Cuisine"

Paneer Butter Masala

This Paneer masala gravy features soft paneer cubes cooked in a creamy tomato-based gravy flavoured with butter, spices, and fresh cream.

This pulao sits somewhere between a main dish and a celebration centerpiece, loaded with fresh fruit and studded with just enough whole spices to keep things warm and fragrant without overpowering the sweetness.

Stuffed Tomato Curry

This recipe turns firm tomatoes into edible containers that hold a spiced potato filling, then simmers them in a tangy yogurt based gravy.

Marinated Chicken Drumsticks

This recipe turns chicken drumsticks into elegant stuffed rolls by deboning the meat, wrapping it around a spiced mince and nut filling, then baking until tender.

Pirandai Kuzhambu

This kuzhambu uses fresh pirandai, a medicinal stem that softens into a silky, slightly sticky texture when cooked in tamarind and spice.

Grilled Paneer

This is paneer you can actually call grilled without apology.

Masala Papad

Masala Papad is a quick Indian snack that layers crispy fried or roasted papads with a fresh, tangy topping of chopped onions, tomatoes, green chillies, and spices.

Chettinad Kozhi Rasam

Chettinad Kozhi Rasam is a fragrant South Indian chicken soup built on toasted spices, tender chicken, and a light, peppery broth.

Tamarind Idiyappam (Puli Idiyappam)

Tamarind Idiyappam combines soft steamed rice noodles with a tangy, spiced tamarind sauce.

Chigoor ka Salan

Chigoor ka Salan is a traditional mutton curry featuring tender meat simmered with tamarind tree leaves and flowers.

Chicken Curry with Yogurt

This Chicken Curry with Yogurt brings together tender marinated chicken pieces, aromatic spices, and loads of fresh herbs in a creamy yogurt sauce.

Kesar Paneer Curry

This Kesar Paneer Curry brings together tender marinated paneer with a creamy saffron gravy that feels special but comes together easily at home.

Patrani Machchi

Patrani Machchi is a traditional Parsi fish dish where tender fillets are smothered in a vibrant green coconut and herb chutney, then wrapped in banana leaves and steamed until perfectly cooked.