Non Vegetarian recipes

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  • Doi Machh

    Doi Machh

    Doi Machh or fish in curd is a special Bengali recipe, in which sour curd is added to prepare the gravy. The tangy taste of sour curd gets infused with the fish…

  • Coconut Chicken

    Coconut Chicken

    This recipe is proof that making your own curry from scratch really is easier than you think. The simple combination of a few fiery spices and cooling coconut milk will give you…

  • Mutton Curry

    Mutton Curry

    Mutton Curry is also easy to put together. This is my go-to recipe when I want to cook a simple, wholesome non-vegetarian meal .

  • Spicy Dry Fried Chicken Curry

    Spicy Dry Fried Chicken Curry

    NA

  • 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 as…

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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