Mixture
488 recipes
Instant Upma
A quick breakfast made with rice flour and sour curd, this upma skips the usual roasting and soaking steps entirely.
Mangsho Cutlet (Bengali Lamb Cutlet)
These Bengali lamb cutlets bring together minced lamb, soaked bread, green chillies, mint and garam masala into small, firm patties that fry up golden and crisp in ghee.
Coconut Laddu
A simple sweet made with just four ingredients, this laddu comes together quickly on the stovetop.
Dum Kabab
Boneless lamb pieces are beaten flat, marinated in a ground spice and curd mixture with raw papaya, then baked slowly in ghee, cream and roasted gram flour until the meat is tender and the top is browned.
Peas Paratha
A soft wheat flour paratha stuffed with a lightly spiced mixture of blanched green peas, grated coconut, ginger, cumin and fresh coriander.
Mixed Vegetable Kabab
A vegetable kabab made with pressure-cooked potatoes, steamed carrots, beetroot, raw banana and French beans, all bound together with soaked bread and Bengal gram flour.
Methi Kofta Curry
Soft fenugreek and gram flour koftas are deep fried until golden, then served in a thick, spiced tomato and onion gravy.
Paneer Casserole
A baked dish that layers sautéed mushrooms and blanched capsicum under a paneer and egg mixture seasoned with mustard, salt and black pepper.
Tomato and olive bruschetta
Tomato and olive Bruschetta is a classic Italian specialty loved for its simplicity and its convivial spirit.
Ground Beef and Farro Taco Meat Filling
This hearty taco meat blends ground beef with whole-grain farro which stretches the mixture in a healthy, budget-friendly way without sacrificing flavor or texture.
Chicken and Rajma Rice
This is a spiced one-pan rice bowl that packs leftover rajma and plain rice into something actually worth eating again.
Cast-Iron Garlic Butter Roasted Chicken
A whole chicken rubbed with garlic and olive oil butter mixture then oven roasted in a cast-iron skillet, resulting in a crispy skin and rich and moist inside.
Toasty Paneer Sandwich
This is the sandwich I make when I need something warm and satisfying but do not want to fuss with several dishes.
Erachi Urundai (Mutton Balls)
These spiced mutton balls use soaked Bengal gram dal to bind everything together without turning heavy or stodgy.
Parwal Kocheko
This is one of those rare stuffed vegetable recipes where the filling actually stays put and the outer shell holds its shape through frying.
Vazhakkai Usili
This is a South Indian method that lets you eat raw banana without any heaviness or bland aftertaste.
Marbleized Carrot Cake Bars
Just in time for Easter — Carrot cake bars that incorporate the frosting into the cookies! S oftened cream cheese mixture is swirled throu.
Chicken Cutlet
This is a stovetop chicken cutlet that uses crumbled bread in the filling itself, not just for coating.
Otak-Otak
Otak-otak is a Malaysian grilled fish paste wrapped in banana leaves and cooked until fragrant and lightly charred.