Non Vegetarian recipes

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  • Egg Fried Rice

    Egg Fried Rice

    Egg fried can be made very quickly if you have leftover rice at home. This is the Chinese (Indo Chinese) method of preparing egg fried rice. Egg-fried rice is easy to prepare…

  • Crab Curry

    Crab Curry

    Crab curry inspired by the way they make curry in Goa, on the west coast of India. This crab curry can be made with Dungeness, blue, rock or stone.

  • Chicken Spring Roll

    Chicken Spring Roll

    Spring Rolls should be: smooth, light, crisp-crackly skin and small enough to enjoy in 4 bites. The filling is also light, full of tender-crisp vegetables and you should be able to taste…

  • Mutton Chili Fry

    Mutton Chili Fry

    Mutton chilly fry is a dry recipe which is prepared using red chili powder. Mutton Fry is a spicy evening snack. It goes well with Tandoori roti or butter nan. You can…

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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