Non Vegetarian recipes

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  • 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…

  • Chicken Enchiladas Suizas

    Chicken Enchiladas Suizas

    Enjoy the flavors of green chiles and the texture of shredded chicken in these Enchiladas Suiza. Melted cheese and sauteed spinach and onion only add to the unique taste. And if that…

  • Prawn Pulao

    Prawn Pulao

    Pulao reminds me of good old summer days. It looks as warmly bright as the setting sun and as aromatic as spices garden. The cents of roasted spices coalesced with perky prawns…

  • Kerala Duck Curry

    Kerala Duck Curry

    Duck curry is very authentic recipe and popular curry in Kerala (South India).Duck meat again is a much loved Syrian Christian food, and is to be found at all special occasions including…

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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