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Main Course recipes




In any meal, the main course comprises the most filling and important part of the meal. The main course is served after the starters or snacks, and is followed by the dessert. It may be made up of a single sumptuous dish, or a combination of a couple of dishes. It is common to find Subzis, curries or Dal served with Roti, parathas or rice as part of the main course. On the other hand, dishes like biryanis, pastas, pizzas and baked dishes make up one-dish meals. When planning a menu, one must focus on the main course because it leaves a lasting impression on the diners, being the most comprehensive course of the meal.

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Recipe# 4355
16 May 13

 
Yam and Spinach Pulusu by Tarla Dalal
Pulusu is a popular preparation style in Andhra cooking, and basically features greens, vegetables or other ingredients in a tamarind-based gravy. A remarkable flavour derived from minimal ingredients and a simple procedure makes the Yam and Spinach Pulusu a great hit with everybody. The pulusu gets ....
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Recipe# 32917
20 Aug 13

 
Yam Kalan by Tarla Dalal
No reviews
Kalan is a spicy, curd-based gravy recipe from kerala. However, follow these instructions closely and take care not to overheat the dish, as the curds will separate and leave you with quite an unpalatable dish if you cook it on a high flame. If done right, however, this dish is sure to transport the ....
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Recipe# 38026
15 Mar 16

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Zaffrani Pulao by Tarla Dalal
After having seen Mughlai food it is evident that saffron or kesar is a much-loved ingredient that can be used in a number of dishes. Zaffrani Pulao or saffron rice is simply rice prepared with saffron flavouring. Paneer, cashewnuts and raisins make this pr ....
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Recipe# 22530
18 Jun 16

 
Zero Oil Masoor Dal by Tarla Dalal
Masoor dal is a storehouse of nutrients like protein, folic acid, iron and zinc. Protein is required for the formation of new cells, their growth and maintenance. Folic acid and iron on the other hand build up the hemoglobin that carry oxygen and supply nutrients to our body. Zinc enhances the activ ....
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Recipe# 22204
01 Nov 16

 
Zero Oil Tinda Masala by Tarla Dalal
This is the perfect way to cook tinda when it is in season. With onions, tomatoes and spices, cooked together in a simple but effective way, the round gourd transforms into a great accompaniment for phulkas and
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Recipe# 31092
21 Dec 12

 
Zucchini and Brinjal Bake 
by Tarla Dalal
No reviews
Zucchini and brinjal sautéed with garlic and layered with a tangy tomato sauce, this delectable baked dish acquires a velvety appearance as it is topped with cheese.
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Recipe# 3294
16 May 14

 
Zucchini and Eggplant Lasagne 
by Tarla Dalal
No reviews
This elegant vegetable lasagne showcases both tomato and cheese sauces as well as a colourful layer of zucchini and eggplant slices. This rich baked dish is packed with layers of pasta filled with vegetables and tomatoes, topped with Italian mozzarella cheese and baked until golden brown. Choose f ....
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Recipe# 38498
05 Nov 15

 
Zucchini Bajra Khichdi by Tarla Dalal
This khichdi, which innovatively combines bajra, zucchini and colourful capsicum, looks and tastes good! Bajra is highly alkaline, which makes it very effective against acidity. The Zucchini Bajra Khichdi also goes easy on the spices and oil, making it all the more friendly to a sensitive stom ....
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Recipe# 4372
16 May 13

 
Zunka by Tarla Dalal
Traditional Maharashtrian and spicy, the Zunka is considered by many as a dry version of the famous pitla. It is like a curry of ginger, green chillies, garlic, onions and coriander perked up with a very flavourful tempering. Although a variety of spices are used, the curry leaves in the tempering l ....
Recipe# 10201
27 Dec 03

 
(subzi )dal by sumagandlur
No reviews
1. you can use any left-over vegetable or curry instead of the mixed vegetables. this way you will have a different flavour each time.
Recipe# 9950
29 Jul 11

 
3 Dal Khichadi by gayatrinaik
3 dal khichdi is a rice preparation with three lentils or dals mixed with rice and spices. The 3 dal khichdi imparts an unique taste and consistency as compared to the traditional rice-dal khichdi.
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