Plant based recipes
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Tomato Chutney with Ginger and Clove
Cook and cool the tomato mixture before blending, then return it to a mustard and curry-leaf tempering. A single clove adds warmth without turning this into a sweet chutney or...
Tomato Chutney with Ginger and Clove
Cook and cool the tomato mixture before blending, then return it to a mustard and curry-leaf tempering. A single clove adds warmth without turning this into a sweet chutney or...
Punjabi Kala Chana with a Saucepan Method
Cook the soaked black chickpeas until tender before adding them to the onion-tomato masala. This uses the source’s saucepan alternative, keeping its water quantities separate from the pressure-cooker instructions.
Punjabi Kala Chana with a Saucepan Method
Cook the soaked black chickpeas until tender before adding them to the onion-tomato masala. This uses the source’s saucepan alternative, keeping its water quantities separate from the pressure-cooker instructions.
Adai with Rice, Three Dals and Curry Leaves
Rice and three split pulses make a semi-coarse batter for these substantial pancakes. This adaptation uses the source’s unfermented method. Add the fresh onion and herbs after the resting stage,...
Adai with Rice, Three Dals and Curry Leaves
Rice and three split pulses make a semi-coarse batter for these substantial pancakes. This adaptation uses the source’s unfermented method. Add the fresh onion and herbs after the resting stage,...
Wholewheat Poori: Small Puffed Fried Breads
A firm atta dough gives these small fried breads their shape. Roll an even disc and fry one at a time, so there is room for the bread to puff...
Wholewheat Poori: Small Puffed Fried Breads
A firm atta dough gives these small fried breads their shape. Roll an even disc and fry one at a time, so there is room for the bread to puff...
Peanut Chutney with Sesame and Chana Dal
Roast the peanuts and fry the small amount of chana dal before grinding. Both contribute body, while sesame and curry leaves flavour the same mixture. This version needs no second...
Peanut Chutney with Sesame and Chana Dal
Roast the peanuts and fry the small amount of chana dal before grinding. Both contribute body, while sesame and curry leaves flavour the same mixture. This version needs no second...
Mustard-Greens and Spinach Saag
This smaller editorial adaptation of sarson ka saag combines mustard greens with spinach and radish greens. Fine cornmeal thickens the cooked purée. The greens should be tender before blending, and...
Mustard-Greens and Spinach Saag
This smaller editorial adaptation of sarson ka saag combines mustard greens with spinach and radish greens. Fine cornmeal thickens the cooked purée. The greens should be tender before blending, and...
Lauki Chana Dal with Onion and Tomato
Bottle gourd and split Bengal gram cook together in a tomato base. This adaptation selects the source’s saucepan option, with more water than its pressure-cooker method. Keep the pan within...
Lauki Chana Dal with Onion and Tomato
Bottle gourd and split Bengal gram cook together in a tomato base. This adaptation selects the source’s saucepan option, with more water than its pressure-cooker method. Keep the pan within...
Ragi Mudde: Soft Finger-Millet Balls
Finger-millet flour thickens into a cohesive dough before being shaped into soft balls. This is a steamed, stirred preparation rather than a baked roll. Have a sturdy wooden spoon ready...
Ragi Mudde: Soft Finger-Millet Balls
Finger-millet flour thickens into a cohesive dough before being shaped into soft balls. This is a steamed, stirred preparation rather than a baked roll. Have a sturdy wooden spoon ready...
Aloo Paratha with a Spiced Potato Filling
A soft dough and a lump-free filling make these stuffed breads easier to roll. The potato belongs inside the bread, rather than in a curry served alongside it. Prepare the...
Aloo Paratha with a Spiced Potato Filling
A soft dough and a lump-free filling make these stuffed breads easier to roll. The potato belongs inside the bread, rather than in a curry served alongside it. Prepare the...
Baked Chickpea Falafel with Parsley and Sesame
These small patties use cooked canned chickpeas and the oven rather than deep frying. Keep some texture when processing: a completely smooth paste is harder to shape as a distinct...
Baked Chickpea Falafel with Parsley and Sesame
These small patties use cooked canned chickpeas and the oven rather than deep frying. Keep some texture when processing: a completely smooth paste is harder to shape as a distinct...
Beetroot Poriyal with Coconut and Urad Dal
Small beetroot cubes cook with a little water before receiving a coconut finish. Golden urad dal in the tempering gives a different texture from the tender root vegetable. Serve it...
Beetroot Poriyal with Coconut and Urad Dal
Small beetroot cubes cook with a little water before receiving a coconut finish. Golden urad dal in the tempering gives a different texture from the tender root vegetable. Serve it...
Jeera Aloo with Lemon and Coriander
Boiled potatoes become a dry side dish with a generous cumin tempering and a measured squeeze of lemon. There is no tomato or onion base in this version. Cook the...
Jeera Aloo with Lemon and Coriander
Boiled potatoes become a dry side dish with a generous cumin tempering and a measured squeeze of lemon. There is no tomato or onion base in this version. Cook the...