Indian
Italian
French
Chinese
Japanese
Mexican
Korean
Spanish
Peruvian
Traditional macaroni cheese
The classic comfort dish: elbow macaroni in a smooth, rich cheddar sauce, topped with more cheese and grilled until golden and bubbling. Serve it with a green salad.
Britishby KrazyBadal 0 views
Featured recipe
Cashew carrot cake (eggless)
An eggless carrot cake made with condensed milk and oil, with chopped cashews, mixed peel and cinnamon. Moist and lightly spiced; serve with vanilla ice cream or whipped fresh cream.
Read more 0 views
What to eat today?
Around the world
Today's trip: Peruvian
A new country every day, from every cuisine on the site.
Coming up
All occasions →Latest recipes
Cashew, coriander and mint pesto
A bright green pesto of fresh coriander and mint, made creamy with toasted cashews and sharp with lime juice. Toss it through pasta, swirl it into rice or use it as a sandwich spread.
by KrazyBadal 0 views
Chilli beans with pasta
A hearty, family-friendly bake of shell pasta and baked beans in a spicy tomato, ginger and garlic sauce, topped with cheddar and capsicum rings. Serve hot with garlic bread.
by KrazyBadal 0 views
Coriander pesto
A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.
by KrazyBadal 0 views
Vegetarian lasagne
Layers of pasta, a mushroom and courgette tomato sauce and a spinach and ricotta filling, finished with white sauce and cheddar and baked until golden. A generous dish for a family meal; serve it hot with garlic bread.
by KrazyBadal 0 views
Chilli and broccoli with penne
A quick, light pasta of penne and broccoli in a tangy garlic, chilli and yogurt sauce, finished with toasted pine nuts or cashews. Ready in under half an hour.
by KrazyBadal 0 views
Broken rice snackSpiced broken rice
Kanki is broken rice simmered until soft and creamy in water seasoned with a generous whole-spice tempering of cumin, cloves, cinnamon, sesame and curry leaves, with green chilli and ginger. It's a warming Gujarati snack like khichu. Serve hot with a drizzle of oil and a sprinkle of red chilli powder.
by KrazyBadal 0 views
Cannelloni in tomato sauce
Cannelloni tubes filled with a gently spiced stuffing of ground peas, grated potato and carrot, baked slowly in a herby tomato sauce under a layer of cheddar. The long, gentle bake cooks the dry tubes in the sauce.
by KrazyBadal 0 views
Tagliatelle with hazelnut pesto
Ribbons of tagliatelle tossed with a thick, creamy pesto of basil, toasted hazelnuts, green chilli, mozzarella and cream, which melts into the hot pasta. Finish with plenty of black pepper.
by KrazyBadal 0 views
Spaghetti with kofta
An Indian twist on spaghetti and meatballs: soft paneer kofta, fried until golden, served on buttered spaghetti with a sweet and tangy tomato gravy and a sprinkle of cheese. Children love it.
by KrazyBadal 0 views
Pasta with chickpeas
A simple, filling one-pan sauce of chickpeas, onion, celery and garlic simmered in tomato puree and tossed with pasta. Finished with chopped parsley, it is a good everyday supper.
by KrazyBadal 0 views
Pasta in tomato salsa with rocket pesto
Fettuccine tossed in a fresh tomato and chilli salsa with parmesan and a garlicky rocket and basil pesto, finished with toasted pine nuts. Serve hot with garlic bread. For a milder pesto, use baby spinach instead of rocket.
by KrazyBadal 0 views
Cannelloni with spinach sauce
Instant cannelloni tubes stuffed with feta, ricotta, walnuts, spring onion and lemon, baked in a gingery tomato and spinach sauce and finished with melted mozzarella.
by KrazyBadal 0 views
Baked cutlets in sauce
Crisp vegetable cutlets of potato, raw banana, peas, corn and capsicum, shallow fried in breadcrumbs, then baked in a tangy tomato sauce under cheese and green chilli. A good party dish: fry the cutlets ahead and bake just before serving.
by KrazyBadal 0 views
Vegetable pie
A spiced vegetable filling of potatoes, carrots, cauliflower, beans and peas with tomato, spring onion and warm cinnamon-clove, baked in a potato and bread crust and piped with a potato topping. Dotted with chilli sauce and ketchup, it makes a colourful centrepiece.
by KrazyBadal 0 views
Instant dhokriQuick steamed gram flour cake
Instant dhokri are soft, spongy steamed squares of gram flour and dhokra flour, raised in minutes with fruit salt instead of an overnight ferment. They're finished with a crackling tempering of mustard seeds, sesame and curry leaves. Serve with green and red chutneys. To make dhokra flour, coarsely grind 1 cup long-grain rice with 1 cup bengal gram lentils (chana dal).
by KrazyBadal 0 views
Tasty chatakoPatra and potato in sweet-sour yogurt
Chatako is a festive Gujarati mixed dish: slices of patra (steamed colocasia leaf rolls) tossed with potatoes and fresh green pigeon peas in a whole-spice tempering, then folded into a tangy yogurt masala with coconut, ginger, tomato and coriander, sweet-sour with jaggery and tamarind. Serve hot as a side dish with dinner or at tea-time parties. Ready-made patra from an Indian grocer works too.
by KrazyBadal 0 views
Greek party moussaka
A vegetarian moussaka for a crowd: fried aubergine and potato slices layered with a herby tomato sauce and a garlicky cheese white sauce, topped with cheese and mixed herbs and baked until bubbling. Serve sizzling hot with bread.
Greekby KrazyBadal 0 views
Potato corn bake
A golden baked dish of sweetcorn, mashed potato, peas and carrot, spiced with green chilli, ginger and lemon, and tempered with sesame, cumin, curry leaves, cashews and raisins. A ketchup and breadcrumb topping goes crisp in the oven. Serve hot as a snack or with soup.
by KrazyBadal 0 views
Baked paneer and spinach in tomato gravy
Golden fried paneer cubes layered with a creamy, nutmeg-scented spinach sauce and a garlicky tomato gravy, then baked under cheese. Serve hot with naan or bread.
by KrazyBadal 0 views
Baked vegetables in coconut sauce
Mixed vegetables in a mild, creamy coconut gravy, spread over milk-soaked bread, topped with a buttery tomato sauce and cheese and baked until melting. Serve hot with naan or pitta bread.
by KrazyBadal 0 views
Stuffed buns
Soft, golden bread buns with a surprise inside: choose a cheesy three-pepper and spring onion filling, a spicy peas kachori filling, or buttery mushrooms, or make some of each. They're perfect with soup or for a party table.
by KrazyBadal 0 views
Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
by KrazyBadal 0 views
Idli sambhar
Soft, fluffy steamed idlis of rice and urad dal, served with a tangy, lightly sweet pigeon pea lentil sambhar full of vegetables: aubergine, drumsticks, bottle gourd and potato, tempered with mustard, fenugreek, curry leaves and kokum. Serve with coconut chutney. The batter is ground the day before and left overnight.
by KrazyBadal 0 views
Samosa
Gujarati-style samosas: thin, crisp pastry pockets folded into triangles and filled with peas, potato and carrot, sweet, sour and spicy with lemon, sugar, chilli and cinnamon-clove powder. Make the samosa chapaties (pastry) from the recipe in the Basics section. Serve with lemon wedges and green, red and tamarind chutneys.
by KrazyBadal 0 views
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
by KrazyBadal 1 views
Semolina idli
Soft, fluffy semolina (rava) idlis made in half an hour, with no grinding or fermenting: the batter is raised with fruit salt. They're topped with a tempering of mustard, cumin, curry leaves, green chilli, fresh coconut and coriander. Serve with green and coconut chutneys.
by KrazyBadal 0 views
Potato vada
Batata vada are spiced, sweet-sour potato balls with onion, coriander and cinnamon-clove, dipped in gram flour batter and fried until golden. They're a favourite snack for rainy days and parties. Serve hot with green coriander chutney and tamarind chutney.
by KrazyBadal 0 views
Cheese pakoda
Light, fluffy fritters of grated cheddar, onion, green chilli and coriander in a yogurt and flour batter, fried until golden. Resting the batter makes them puff up beautifully. Serve hot with red or green chutney.
by KrazyBadal 0 views
Peas kachori
Lilva-style kachori: small crisp pastry balls filled with crushed green peas, potato and coconut, sweet, sour and spicy with sugar, lemon, ginger and chilli. They're a Gujarati winter favourite. Serve hot with red and green chutneys. The filling also makes a stuffing for stuffed buns.
by KrazyBadal 0 views
Semolina squares
Soft, spongy steamed squares of semolina and gram flour, made tangy with sour yogurt and raised with fruit salt, then finished with a mustard, sesame and asafoetida tempering, coconut and coriander. A quick farsan for tea or a light breakfast. Serve with green chutney.
by KrazyBadal 0 views
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
by KrazyBadal 1 views
Pav bhaji
Mumbai's favourite street food made at home: a rich, buttery bhaji of mashed cauliflower, peas, potato, aubergine, carrot and capsicum, cooked with onions, tomatoes and pav bhaji masala, served with butter-toasted buns. This version adds a spicy garlic and tomato sauce on top. Serve with chopped onions and tomatoes on the side.
by KrazyBadal 1 views
Pasta in coconut sauce
Pasta and crisp green vegetables in a light coconut milk sauce flavoured with coriander-chilli paste, lemon and fresh basil. Fresh, gently spicy and dairy free.
by KrazyBadal 0 views
Broccoli pattice
Little broccoli patties bound with gram flour and breadcrumbs, seasoned with garlic, green chilli and cumin, rolled in sesame seeds and pan-fried until golden. They make a light starter or snack. Serve hot with mint and yogurt chutney.
by KrazyBadal 0 views
Corn potato pawaFlattened rice with corn and potato
A colourful Gujarati pawa (poha) of flattened rice with tender sweetcorn, diced potato, peanuts and cashews, tempered with cumin and curry leaves and finished with lemon and plenty of fresh coriander. It's a hearty breakfast or tea-time snack. Serve it hot with green and red chutneys and plain yogurt. Use thick pawa so it holds its shape after soaking.
by KrazyBadal 0 views
Showing 36 of 10,569 recipes
Show more recipesPage 1,124 of 1,175