OUR FOOD BLOG
Cooking Vegetarian: 2,600+ Recipes
Fresh Curd Cheese KHATTE PANIR
Fresh curd cheese khatte panir is the tangy homemade paneer you can pull off with whole milk, a little heavy cream, and cultured buttermilk. The cultures do the work of separating the curds, leaving tender cheese with a gentle sour edge that store-bought paneer never...
Chenna Cheese CHENNA
Chenna cheese, chenna, is panir's softer sibling — whole milk split with diluted lemon juice, gathered, and barely pressed, so it stays moist and pliable for kneading into dumplings and sweets. It's the starting point for Bengal's famous cheese...
Panir Cheese PANIR
Panir cheese, panir, is the freshest cheese you can make at home: whole milk brought just to a boil, split with lemon juice, drained, and pressed. No culturing, no aging, no special equipment — and the payoff is a mild, milky cheese that fries to a golden crust...
Yogurt Cheese DEHIN
Yogurt cheese, dehin, is yogurt's most concentrated self — plain whole-milk yogurt drained through cloth until it turns thick enough to spread like cream cheese. That's the entire recipe. Salt it lightly with herb salt for a savory spread or leave it plain,...
Fresh Date Yogurt KHAJAR DAHI
Date yogurt, khajar dahi, is sweetened set yogurt at its most natural — whole milk infused with pressed ripe dates and cardamom, then cultured with yogurt starter until set, and scattered with pistachios. No sugar at all: the dates do every bit of the sweetening. The...
Sweetened Condensed Yogurt KHASA MISTHI DAHI
Sweetened condensed yogurt, khasa misthi dahi, is Bengali misti dohi made at home — whole milk enriched with jaggery, vanilla bean, and dry milk powder, then set with yogurt culture until it becomes a firm, caramel-sweet custard of a yogurt. The traditional version...
Homemade Yogurt DAHI
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
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
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
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
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
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...