Cooking Vegetarian: 2,600+ Recipes
Fried onion rice with portobello mushrooms and a poached egg is my idea of a perfect weekend breakfast: deeply browned onions, spiced rice with porcini depth, and a yolk that breaks into sauce. It has kedgeree energy without any of the ceremony. One pan of rice, one...
Aromatic coconut rice with cashews and shallots is a quiet showpiece: basmati cooked through a tempering of mustard seeds, curry leaves, and chana dal, then finished with fresh grated coconut and golden fried cashews. It turns any simple dal into a dinner. One pot,...
South Indian lemon rice is effortless elegance: cold rice transformed in fifteen minutes by a mustard-seed-and-curry-leaf tempering, golden turmeric, salted peanuts, and a big squeeze of fresh lemon. It's the original clean-out-the-fridge rice dish. Day-old rice...
A Side Dish That Steals the Show! Tired of plain rice? Let's elevate your side dish game with this incredibly flavorful Tamarind Rice! This recipe transforms simple basmati into a vibrant dish bursting with the sweet tang of tamarind, the deep sweetness of slowly...
Jeweled saffron rice pilaf is the dish you bring out when you want gasps: golden basmati studded with dried apricots, toasted nuts, and butter-slicked whole spices. It looks like a jewelry box and cooks in under an hour. A pinch of saffron does all the heavy lifting....
Bountiful summer green pilau is a whole garden in one pot — fava beans, broccoli, and zucchini folded through basmati rice with ginger, green chiles, and warm spices. It looks like a lot of work and behaves like a weeknight dish. The trick is staging the vegetables so...
Mum's legendary lentil fritters with a crispy twist are everything a fritter should be: cloud-soft inside from blended urad dal, shatteringly crisp outside, and served with a two-minute garlic and red pepper chutney. The twist is that chutney — a garlicky...
This life-saving sprouted lentil salad is the lunch I reach for when I want something clean but not sad: crunchy sprouts, baby tomatoes, red onion, green chiles, and a bright lemon-cumin dressing with lots of cilantro. It comes together in fifteen minutes and keeps...
Hearty rajma — kidney bean curry for a crowd — is the pot you put on when the whole family is coming. Deeply simmered kidney beans in a thick tomato gravy built on ginger, garlic, and cumin, it's comfort food with real gravity. Soak the beans the night before and...
Authentic Gujarati dal is a sweet, sour, and spiced lentil soup that's a world away from plain dal — thin, glossy, and layered with mustard seeds, curry leaves, and a whisper of star anise. It's the dal that makes you drink the bowl. Once you taste that...
Temple rasam is a taste of tradition in a bowl — a thin, restorative broth of tomatoes, lentils, ginger, and black pepper, sharpened with tamarind and finished with sizzling mustard seeds and curry leaves. It's the dish you want when you're cold or simply in...
Bengali coconut dal with cinnamon and cardamom is slow food in the best way: chana dal simmered until tender in a mustard oil base, with coconut, tomatoes, and red bird's eye chiles. The whole spices make the kitchen smell like a sweet shop. It's a two-hour...