Non Vegetarian recipes

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    Spicy Fried Fish Cubes

    Fish is healthy, but once it gets deep-fried, slathered with tartar sauce, covered in cheese and piled onto a white bun, it becomes a calorie bomb. Spicy Fried Fish Cubes Spicy Fried…

  • Mixed Hakka Noodles

    Mixed Hakka Noodles

    Hakka noodles is perhaps one of the most popular Indo-Chinese creations. A wholesome and nutritious street food that was created by the Hakka immigrants in Kolkata. Hakka noodles is also called as…

  • Thekera Dia Maasor Tenga

    Thekera Dia Maasor Tenga

    NA

  • Mexica Spicy Rice

    Mexica Spicy Rice

    This rice is not for the sensitive palette. It packs a spicy punch, but still delivers a bold flavor that pairs well with grilled foods.

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    Mughlai Chicken

    This is a dish for special occasions - not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and…

Recent recipes

  • Pork Tenderloin with Dijon Marsala Sauce

    Pork Tenderloin with Dijon Marsala Sauce

    Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables

  • Wheat Germ Whole-Wheat Buttermilk Pancakes

    Wheat Germ Whole-Wheat Buttermilk Pancakes

    whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil." I added a little Splenda because they are kind…

  • Cedar Planked Salmon

    Cedar Planked Salmon

    Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness…

  • Albondigas

    Albondigas

    Albondigas are meatballs, often used in a soup, known to many as “Mexican soul food.” Though we consider albondigas soup (or sopa de albondigas) Mexican food, history follows a line that…

  • Butter Chicken

    Butter Chicken

    Butter chicken or murgh makhani is a classic Punjab recipe, that was probably developed during the Mughal Empire. There are Indian, Pakistani, Nepali and Tibetan versions of the dish as well…

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