Cooking Vegetarian: 2,600+ Recipes
Creamy avocado cauliflower crown salad is a centerpiece dish: a whole crown of cauliflower with a spiced mashed avocado and sour cream sauce flowing over it. Lemon juice, cayenne, and ground coriander sharpen the richness. It is cool, substantial, and dramatic without...
Ekadasee kotu pakora raita — buckwheat fritters in lemon-pepper yogurt — is the vrat-style dish that makes fasting days feel like a feast. The fritters fry up nutty and light in buckwheat flour, while the chilled sauce is just yogurt, lime zest, juice, and cracked...
Sabji raita is a crisp, raw-vegetable yogurt salad you can build from almost any combination of fresh vegetables in the crisper. What holds it together is the seasoning: toasted coriander, cumin, and fennel crushed over cool full-fat yogurt. Crunchy, cooling, and...
Baigan raita folds spiced, melting eggplant into smooth chilled yogurt under a mustard-cumin-asafetida tempering. The eggplant cooks whole, stem intact, until it collapses, then meets the cool sauce. It is smoky, creamy, and far more than the sum of its parts....
Ingredients 1 qt (32 fl oz / 946 ml) fresh whole cow’s milk 3 tbsp (1.5 oz / 45 g) plain yogurt starter (homemade or commercial), smooth Optional for firmer body: 0.5 cup (2.3 oz / 65 g) non-instant, non-fat dry milk powder 0.33 cup (2.6 fl oz / 80 ml) milk, room...
Black pepper ghee, kala mirch ghee, is the finishing fat I reach for most — whole peppercorns toasted and steeped in slow-simmered butter until the ghee carries their warm bite and piney aroma. Strained clear, it turns eggs, rice, or roasted vegetables into dishes...
Cumin-flavored ghee, jeera ghee, infuses slow-cooked ghee with cumin seeds and curry leaves, straining out everything but their warm, savory perfume. A spoonful over dal or rice instantly tastes like it came from a much more patient cook. It keeps like plain ghee and...
Oven-method ghee, choola ghee, is the set-it-and-nearly-forget-it way to make ghee: unsalted butter in a heavy ovenproof pot, left undisturbed in a low oven until the milk solids toast to a deep gold at the bottom. No hovering, no adjusting the flame — the gentle,...
Stove-top ghee, sada ghee, is unsalted butter cooked slowly until its milk solids toast and sink, leaving behind pure golden fat with a nutty, caramel-leaning aroma. Two cups of butter become a jar of the most useful cooking fat in the kitchen — high smoke point, long...
Mango-maple syrup butter, aam makhan, is a fruit butter worth keeping in the fridge door — softened unsalted butter and cream cheese whipped with ripe chopped mango, pure maple syrup, and a strip of orange zest. It's part spread, part dessert, and dangerously...
Basil-nutmeg butter, jaiphal makhan, is a savory herb compound butter with a secret — fresh basil and coriander whipped into soft unsalted butter with freshly grated nutmeg and a touch of salt, finished with optional black poppy seeds. It's savory where most...
Mint-lime butter, podina makhan, is the easiest upgrade to summer vegetables I know — soft unsalted butter whipped with chopped fresh mint and a squeeze of lime. Three ingredients, one bowl, and it makes everything taste like a decision rather than an afterthought....