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Cooking Vegetarian: 2,600+ Recipes
Deep-Fried Mung Dal Dumplings in Creamy Karhi MANGORHI KARHI
Mangorhi karhi soaks crisp deep-fried moong dal dumplings in a creamy yogurt karhi until they turn pillowy. Soaked and gently squeezed before they hit the sauce, the mangorhi drink up every bit of the tang. It is a beloved cold-weather bowl with a clever two-step...
Smooth Karhi Sauce with Homemade Chickpea Noodles BESAN SEV KARHI
Besan sev karhi crowns a smooth, golden karhi with homemade chickpea-flour noodles fried fresh from a buttery dough. Ajwain in the sev and a cumin-coriander seasoned sauce make it snack-shop in spirit. The noodles soften just enough to turn silky against the tangy...
Mellow Karhi with Spicy Paparh Noodles PAPARH KARHI
Paparh karhi has a trick up its sleeve: crisp paparhs — pappadams — are broken into the mellow yogurt karhi, where they soften into tender, spicy noodles. The sauce itself is gentle, whisked perfectly smooth and warmly spiced. It is comfort food for days when you want...
Thin Karhi Sauce with Sprouted Mung Beans SABAT MOONG KARHI
Sabat moong karhi is the thin, soup-like karhi of the bunch, with sprouted mung beans bobbing in a lightly sweet-and-sour yogurt broth. A touch of sugar and a cumin-chili tempering keep it gentle and warming. Sip it from a mug or spoon it over rice — it is lighter...
Tender Chickpeas in Golden Karhi Sauce KABLI CHANA KARHI
Kabli chana karhi simmers tender whole chickpeas in a golden, buttermilk-based karhi seasoned with turmeric and ground coriander. Cooking the chickpeas with cassia, cinnamon, and cardamom perfumes them from the inside out. Finished with curry leaves in hot fat, it is...
Creamy Karhi Sauce with Chickpea Flour Dumplings PAKORA KARHI
Pakora karhi is the beloved combination of tender chickpea-flour dumplings swimming in a tangy yogurt karhi sauce. Frying the pakoras until deep golden gives them the structure to drink up the sauce without falling apart. A whisper of asafetida and optional...
Sautéed Bell Peppers in Karhi Sauce SIMLA MIRCH KARHI
Simla mirch karhi tucks sautéed bell peppers into a silky yogurt and chickpea-flour karhi sauce, golden with turmeric and finished with a mustard-cumin tempering. The peppers keep a little bite against the creamy, tangy sauce. It is a lighter vegetable karhi that...
Danedhar DANEDHAR
Danedhar is the oven-baked khoa sweet that turns fresh milk fudge into golden, toasty rounds. Baking concentrates the milky sweetness and firms the edges while the centers stay tender. They are simple, sturdy, and dangerously snackable. Essential Ingredients To...
Fresh Milk Fudge KHOA
Milk fudge khoa is slow cooking at its most rewarding: whole milk boiled down with steady stirring until it turns into a dense, aromatic mass. A wide pan and a good wooden spatula do more for the outcome than anything else. You will finish with about six ounces of...
Tart Cream KHATTE MALAI
Tart cream khatte malai is a two-ingredient luxury: rich heavy cream set with cultured buttermilk until thick and gently sour. Because the cream is so fatty, it stays silky and spoonable rather than stiff. Keep a jar in the refrigerator and you will find yourself...
Homemade Sour Cream KHASA MALAI
Sour cream khasa malai needs nothing but light cream and a starter of cultured buttermilk or existing sour cream. The biggest mistake happens at the thermometer, not the spoon: hit the right temperatures and the rest is waiting. After a good chill, you will have...
Cultured Buttermilk KHASA CHAACH
Cultured buttermilk khasa chaach is one of the simplest ferments you can keep going in your kitchen: warm skim or low-fat milk, a starter of commercial cultured buttermilk, and a cozy spot to rest. A little non-instant dry milk powder gives it extra body and a cleaner...