Cooking Vegetarian: 2,600+ Recipes
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....
Mysore-style dosa with coconut potatoes is breakfast-for-dinner at its best: crisp, golden crepes with a spiced potato filling bound with coconut cream and perfumed with mustard seeds and curry leaves. The Mysore part means it's never shy. A hot pan, a good...
The ultimate sharing naan — Aunty Harsha's famous recipe — is one enormous blistered flatbread the size of a baking tray, brushed with garlic butter and scattered with nigella seeds, torn by hand at the table. The dough is soft and rich with yogurt and milk. It...
Malabar paratha — the flaky South Indian bread of breakfast dreams — is all about layers: a soft, buttery dough rolled whisper-thin, coiled, rested, and cooked until it shatters into a hundred leaves. It takes an afternoon, and most of that is waiting. One gentle clap...
This modern makki di roti puts a corn flatbread on the table in thirty minutes: golden cornmeal dough kneaded with hand-hot water, green chiles, and ginger, then patted and cooked until softly blistered. Corn dough has no gluten, so the technique is all in the...
Gujarati thepla — the spiced Indian flatbread that's made for journeys — stays soft for days thanks to oil-kneaded dough, besan, sesame seeds, and the unmistakable perfume of ajwain. It's breakfast, road-trip food, and the answer to an empty lunchbox all at...
This quick cauliflower cheese and chile stuffed roti turns a simple dough and a spiced cauliflower-Cheddar filling into the most-requested thing I cook. The stuffing — cumin, onion, green chiles, and a generous cup of grated Cheddar — melts into the cauliflower as the...
These savory uttapam pancakes reinvent snack time: thick, fluffy rounds of a yogurt-and-rice-flour batter cooked with onion and green chile pressed into the tops. They have the tang of dosa and the ease of a pancake, with no fermentation to plan around. Soft centers,...
Spiced eggplant, tomato, and chickpea pilaf is autumn on a plate: golden-fried eggplant folded through basmati with cinnamon, cloves, and cumin, tomatoes melting into the grains, and chickpeas making it a meal. Deeply savory, gently spiced, better the next day. The...
Tomato and green bean sevai — South Indian rice noodles — is a thirty-minute dish that eats far above its effort: soft thin noodles tossed with a coconut-oil tempering of mustard seeds and curry leaves, green beans, and juicy tomato wedges. A squeeze of lemon at the...