Cooking Vegetarian: 2,600+ Recipes
Fresh turmeric pickle — the golden power condiment of the title — is nothing more than paper-thin turmeric slices brined in lemon juice, salt, and water. It takes ten minutes and stains everything it touches a triumphant yellow. A few slices alongside a rice bowl will...
Keri no chundo — Gujarati green mango chutney — is sunshine in a jar: shredded sour mango cooked with jaggery, turmeric, and mustard seeds into a glossy, sweet-sharp preserve. It's the perfect partner to thepla and parathas. Firm green mangoes and patience are...
The ultimate tangy lemon pickle is bold, salty, and unapologetically sour: lemons cured with turmeric, red chile, ginger, and garlic in a mustard-seed tempering with curry leaves. This is the jar that sits on the table at every proper South Indian meal. A little goes...
Spiced rhubarb chutney is what happens when a tart spring stalk meets a curry spice box: rhubarb simmered with ginger, star anise, cinnamon, and cardamom into a sharp-sweet spoonful with a mild dried chile glow. Twenty-five minutes, one pan, endlessly useful. It makes...
Vibrant pineapple and ginger chutney is a sweet-hot jar of sunshine: ripe pineapple cooked down with mustard seeds, fresh ginger, red chile, and lime juice until it turns glossy and spoonable. It bridges cheese boards and curries with total confidence. One pineapple...
This spicy Indian vegetable pickle — achar — turns cauliflower, radishes, and carrots into something dangerous to have in the fridge: vinegary, chili-red, mustard-seeded, and impossible to stop eating. It's ready in twenty-five minutes and improves for days...
Fresh and creamy South Indian coconut chutney takes ten minutes and one blender: fresh coconut, a green chile, ginger, and salt, whirled smooth with hot water and finished with a sizzling mustard-seed and curry-leaf tadka. It's the partner every dosa deserves....
This fermented green chile mustard pickle is hot, tangy, and alive: Indian green chiles crushed with yellow mustard seeds, turmeric, salt, and lemon juice, then left to bubble into something fierce and complex. It takes fifteen minutes of work and a few days of...
Zesty lemon and chile pickle with ajwain seeds is a pantry rocket: lemons, cayenne, turmeric, salt, and carom seeds, nothing else. It comes together in twenty minutes and then does the real work quietly in the jar. A tiny spoon of it makes plain rice feel intentional....
Aditya's ultimate eggplant chutney is deep, smoky, and spoonable: baby eggplants fried until the skins collapse, then folded through a tamarind-sharp mix of green chiles, curry leaves, and nigella seeds. It's a condiment that behaves like a side dish. Once...
Baked banana and cardamom buns are the softest thing you'll pull from your oven all week: milky, buttery dough kneaded with crushed ripe banana and fragrant cardamom, then baked to a gentle gold. They're somewhere between a dinner roll and a sweet bun, at...
This authentic South Indian dosa recipe is a weekend project that pays you back for weeks: rice and urad dal soaked, blended, and fermented into a batter that fries into lacy, crisp crepes. Plan on two days — most of it waiting while the batter does its quiet work....