Ghee
215 recipes
Ghevar
A traditional Rajasthani sweet made from plain flour batter poured into hot ghee in a steady stream to build a porous, disc-shaped structure.
Ellu Rasam
A thin, flavourful South Indian rasam made with dry-roasted sesame seeds ground together with coconut, peppercorns and cumin.
Cheppankizhangu Paruppu Kuzhambu
A thick, tangy Tamil kuzhambu made with colocasia (cheppankizhangu, known in English as taro root), toor dal and a freshly ground spice paste of dry coconut, sesame seeds and red chillies.
Mutton Keema Balls
Soft mutton keema balls simmered in a thick, spiced gravy with fried potatoes make for a satisfying one-pot meal.
Kaikari Kuruma
A South Indian mixed vegetable kurma built on a ground paste of fresh coconut, almonds, poppy seeds and green chillies.
Peas Paratha
A soft wheat flour paratha stuffed with a lightly spiced mixture of blanched green peas, grated coconut, ginger, cumin and fresh coriander.
Bhojpuri Cuisine: Sattu, Smoke and Ghee From the Bhojpur Heartland
The tummy filling Bhojpuri cuisine has subtle flavour of spices and the dishes are usually mild and are greatly influenced by the Mughalai and Awadhi cuisines.
Khasta Kachori
Crispy on the outside with a well-spiced moong dal filling, khasta kachori is a snack that rewards a little patience.
Tomato Cheese Pulao
A one-pot rice dish where tomatoes are boiled, peeled and blended into a smooth paste that becomes the cooking liquid for the rice.
Dal Tadka
A simple moong dal cooked until soft, then finished with a hot ghee tadka of cumin seeds, mustard seeds, garlic, green chillies and asafoetida.
Handi Murgh
Slow cooking chicken in a handi, or any heavy bottomed pot, does something to the meat that a quick stovetop curry just cannot replicate.
Paneer with Spinach
This is the version of palak paneer where you fry the paneer first, then coat it in a thick spinach gravy that clings properly because it has been cooked down until the ghee separates.
Flaky Paratha
This is a laminated flatbread made by folding ghee and flour into thin layers, then resting the dough until it puffs and crisps on a hot tawa.
Masoor Dal Tadka
Quick and protein-rich masoor dal tadka with a proper ghee tempering — the way we finish it in a professional hotel kitchen.
Kashmiri Pulao
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.
Luqmi
These crisp little parcels are loaded with spiced mince and fried until they crunch under your teeth.
Walnut - Chocolate Cookies
These buttery cookies combine coarsely powdered walnuts with cocoa powder and a chocolate bit pressed right into the center.
Mutton Pulao
Mutton Pulao brings together tender mutton and fragrant basmati rice in one satisfying pot.
Carrot Poli
Carrot Poli is a sweet flatbread filled with a spiced carrot, coconut, and jaggery mixture.