Bengali Kacha Aam & Masoor Dal Shorba
Kacha aam and masoor dal shorba sours a red lentil broth with raw mango, tempered in mustard oil.
Vegan recipes
493 vegan recipes, every one with the full ingredients and method on the page. Page 2 of 9.
Bengali Kumro Chakka
Kumro chakka is a Bengali pumpkin and potato sabzi with black chickpeas, tempered with panch phoran in mustard oil.
Bengali Lal Cha (Black Lemon Tea)
Bengali Lal Cha is a clear red-amber black tea finished with lemon and black salt for a sharp street-style cup.
Bengali Lau Ghonto
Lau ghonto cooks bottle gourd down with urad dal vadi until soft, in the Bengali style without onion or garlic.
Bengali Lauki Shorba
Lauki shorba blends bottle gourd into a light Bengali soup tempered with panch phoran in mustard oil.
Bengali Luchi
Luchi is a small white flour puri fried until it puffs, the Bengali counterpart to the wheat version.
Bengali Mochar Chop
Mochar chop encases banana flower and potato in breadcrumbs and fries it, a Bengali winter snack.
Bengali Mochar Ghonto
Mochar ghonto cooks banana flower with potato and chickpeas, a Bengali dish that takes long preparation.
Bengali Panchmishi Chorchori
Panchmishi chorchori cooks five vegetables together with panch phoran, a Bengali way of using whatever is in the house.
Bengali Pora Tomato Makha
Pora tomato makha chars tomatoes whole, then crushes them with onion and mustard oil.
Bengali Potol Aloo Dalna
Potol aloo dalna is a Bengali curry of pointed gourd and potato in a light ginger and tomato gravy.
Bengali Shosha Makha
Shosha makha crushes cucumber with mustard oil and green chilli, eaten with rice.
Bengali Tok Dal
Tok dal sours red lentils with raw mango, a Bengali summer dal served at the end of a meal.
Besan Chilla (Veg Omelette)
Besan chilla is a savoury gram flour pancake with onion and tomato, cooked like an omelette.
Besan Wali Bhindi
Besan wali bhindi coats okra in gram flour, which soaks up the moisture that would otherwise make it slippery.
Besan Wali Shimla Mirch
Besan wali shimla mirch coats capsicum in roasted gram flour, which soaks up the oil and clings to each piece.
Bhajani Thalipeeth
Thalipeeth presses a multigrain flour with onion and coriander into a flat cake cooked straight on a griddle.
Bharli Vangi (Stuffed Eggplant)
Bharli vangi stuffs baby aubergines with a Maharashtrian masala of peanuts, coconut and sesame, then simmers them whole.
Bharwa Karela
Bharwa karela stuffs bitter gourd with a spiced onion filling and cooks it slowly until the bitterness softens.
Bharwa Tinda
Bharwa tinda stuffs apple gourd with spiced gram flour and cooks the pieces whole.
Bhindi Do Pyaza
Bhindi do pyaza cooks okra with onion added twice, so some melts into the dish and some stays in pieces.
Bhindi Masala
Bhindi masala is a dry North Indian okra sabzi cooked with onion and tomato so the pieces stay firm rather than turning slippery.
Biber Dolması (Turkish Stuffed Peppers)
Turkish bell peppers stuffed with rice, onion, tomato, herbs, olive oil, lemon, and gentle spices.
Bihari Aloo Baingan Badi
Aloo baingan badi is a Bihari sabzi of potato and aubergine with urad dal badi, tempered with panch phoran.
Bihari Aloo Bhujia
Aloo bhujia is a dry Bihari potato sabzi, cut fine and cooked with dried red chilli and mustard.
Bihari Aloo Chokha
Aloo chokha mashes roasted potato with mustard oil, raw onion and green chilli, eaten cold.
Bihari Aloo Matar Tehri
Tehri cooks rice with potato and peas from raw, the vegetarian one-pot answer to a biryani.
Bihari Chana Aloo Makha
Chana aloo makha mashes black chickpeas with potato, mustard oil and raw onion.
Bihari Chana Dal Khichdi
Chana dal khichdi cooks rice with Bengal gram in mustard oil, the Bihari version.
Bihari Masoor Dal
Bihari masoor dal cooks red lentils thin and finishes them with a mustard oil tempering.
Bihari Nenua Chana Dal
Nenua chana dal pairs sponge gourd with split Bengal gram so the water the gourd gives out thickens into the dal.
Bihari Roasted Gram Shorba
Roasted gram shorba thickens a Bihari broth with roasted gram flour, finished with cumin and black salt.
Borshch (Ukrainian Beet Borscht)
Ukrainian beet borscht is a bright, gently tangy vegetable soup with beetroot, cabbage, potatoes, and dill.
Bread Pakoda
Bread pakoda sandwiches spiced potato between bread, dips it in gram flour batter and fries it.
Bread Upma
Bread upma tosses cubed bread through a tempering of onion and tomato.
Briam (Greek Roasted Vegetables)
Briam is a Greek roasted vegetable bake with potatoes, zucchini, tomato, onion, garlic, oregano, paprika, and olive oil.
Bruschetta al Pomodoro
Bruschetta al pomodoro tops crisp garlic-rubbed bread with ripe tomato, basil, olive oil, salt, and black pepper.
Burnt Garlic Veg Fried Rice
Burnt garlic veg fried rice fries garlic until dark before anything else goes in.
Cabbage Fried Rice
Cabbage fried rice is a quick Indo-Chinese stir-fry of rice with shredded cabbage and carrot.
Cabbage Pakoda
Cabbage pakoda fries shredded cabbage in gram flour batter into loose, crisp clusters.
Cabbage Thoran (Poriyal)
Cabbage thoran is a dry Kerala stir-fry of shredded cabbage with fresh coconut and a mustard tempering.
Calabacitas a la Mexicana (Zucchini with Corn)
A simple Mexican home-style vegetable dish with zucchini, corn, tomato, onion, chile, and fresh coriander.
Capsicum Masala Rice
Capsicum masala rice tosses cooked rice with peppers and a South Indian spice paste.
Carrot & Cabbage Kosambari
Carrot and cabbage kosambari tosses raw vegetables with soaked mung dal and a mustard tempering.
Cendol (Malaysian Coconut Pandan Dessert)
A Malaysian cendol dessert with pandan jelly, coconut milk, ice, and palm sugar syrup.
Chatpata Chana Dal Salad
Chana dal salad soaks the dal rather than cooking it, so it stays firm against the vegetables.
Chettinad Mushroom Masala
Chettinad mushroom masala cooks mushrooms in freshly ground coconut and the region's dark roasted spices.
Chettinad Soya Chunks Masala
Chettinad soya chunks masala gives soy chunks the dark roasted Chettinad spice treatment.
Chettinad Vengaya Paruppu
Chettinad vengaya paruppu is a peppery pigeon pea dal with whole shallots and a fresh coconut-fennel paste.
Chilli Mushroom (Dry)
Chilli mushroom batters mushrooms and tosses them in a dry Indo-Chinese sauce.
Chinese Scallion Pancakes
Chinese Scallion Pancakes are layered wheat flatbreads rolled with spring onions and pan-fried until crisp outside, flaky within and pleasantly chewy.
Classic Aamras
Classic aamras is a Gujarati and Maharashtrian mango dessert blended with cardamom and a little dry ginger.
Classic Aloo Matar
Aloo matar is the everyday potato and pea curry, cooked in a thin onion and tomato gravy.
Classic Aloo Pulao
Aloo pulao cooks rice with potato and onion, plain and filling.
Classic Guacamole
A fresh Mexican avocado dip with tomato, onion, coriander, jalapeño, and lime-style brightness.
Classic Kachumber Salad
Kachumber chops cucumber, tomato and onion fine and dresses them with lemon, the salad that sits beside almost any Indian meal.
Classic Masala Dosa
Masala dosa wraps a spiced potato filling in a thin, crisp fermented rice crepe.
Classic Veg Schezwan Fried Rice
Veg schezwan fried rice tosses rice and vegetables in the Indo-Chinese chilli-garlic sauce.
Classic Vegetable Fried Rice
Vegetable fried rice is the Indo-Chinese street version, cooked fast over high heat so the rice stays separate.
Coriander Rice (Cilantro Pulao)
Coriander rice grinds fresh coriander and mint into a paste that colours the whole pot green.