Gujarati Lila Chana Pulao
Lila chana pulao cooks rice with fresh green chickpeas while they are in season.
Vegan recipes
493 vegan recipes, every one with the full ingredients and method on the page. Page 4 of 9.
Gujarati Rasa Wala Batata Nu Shaak
Rasa wala batata nu shaak keeps potato in a thin Gujarati gravy, meant to be eaten with poori.
Gujarati Rasawali Tuver Dal
Gujarati rasawali tuver dal is a sweet-sour pigeon pea dal with groundnuts, kokum, jaggery and a methi tempering.
Gujarati Ringan Batata Nu Shaak
Ringan batata nu shaak cooks aubergine with potato in a Gujarati tempering, the aubergine collapsing around it.
Gujarati Surti Undhiyu
Gujarati Surti undhiyu is a winter festival vegetable pot with papdi, purple yam, stuffed baby vegetables, green masala and methi muthiyas.
Gujarati Suvali
Gujarati suvali is a crisp sweet cracker made with maida, sesame seeds and a little sugar, fried for festive snacking.
Gujarati Tindora Batata Nu Shaak
Tindora batata nu shaak cooks ivy gourd with potato, both sliced fine so they crisp at the edges.
Hara Bhara Kebab (Non-Fried)
Hara bhara kebab, non-fried, cooks the same spinach and pea patties on a griddle with very little oil.
Hare Chane Aloo
Hare chane aloo is a seasonal UP sabzi of fresh green chickpeas with potato, cooked dry.
Hot and Sour Soup
Hot and sour soup balances vinegar against white pepper, thickened with cornflour.
Hyderabadi Khatti Dal
Khatti dal sours red lentils with tamarind, the everyday Hyderabadi dal.
İmam Bayıldı (Olive Oil Stuffed Eggplant)
A Turkish olive-oil braised eggplant filled with soft onion, tomato, garlic, and parsley.
Indian Raw Papaya Salad
Raw papaya salad shreds green papaya and dresses it with peanuts and lemon.
Instant Rava Dosa
Rava dosa pours a thin batter that spreads itself into a lacy, crisp net rather than a smooth crepe.
Jain Cabbage Matar
Jain cabbage matar is a quick dry sabzi of cabbage and peas, seasoned with tomato and green chilli alone.
Jain Raw Banana & Peanut Sabzi
Raw banana and peanut sabzi is a simple Jain fasting dish, the banana cooked dry with crushed peanuts and cumin.
Jain Sprouted Moong Sabzi
Sprouted moong sabzi cooks the sprouts briefly in a cashew and tomato gravy so they keep their bite, with no onion or garlic.
Jowar Bhakri
Jowar Bhakri is a rustic Maharashtrian sorghum flatbread kneaded with hot water, hand-patted, and roasted until soft and earthy.
Kacche Kele Ki Sabzi (Raw Banana Fry)
Raw banana fry cuts green banana into rounds and crisps them with a mustard and urad dal tempering.
Kakarakaya Vepudu
Kakarakaya vepudu is an Andhra bitter gourd fry coated in roasted gram flour and cooked until crisp.
Kala Chana Aloo Curry
Kala chana aloo curry cooks black chickpeas with potato in a thin, spiced gravy.
Kala Chana Chaat
Kala chana chaat tosses boiled black chickpeas with potato and chaat masala.
Kanda Poha
Kanda poha steams flattened rice with onion and peanuts, the Maharashtrian breakfast eaten by the plateful.
Kanji (Fermented Black Carrot Drink)
Kanji is a North Indian fermented black carrot drink with mustard, black salt, and chilli, left in sunlight until tart and deep purple.
Karela Pyaz Ki Sabzi
Karela pyaz ki sabzi cooks bitter gourd with a large amount of onion, which sweetens as it browns and softens the bitterness.
Karivepaku Sadam
Karivepaku sadam grinds curry leaves into a paste that coats the rice and colours it dark green.
Karnataka Ennegayi
Ennegayi stuffs baby aubergines with a Karnataka peanut and sesame masala and cooks them whole.
Kashmiri Dal-e-Khaas
Kashmiri dal-e-khaas is a pale urad dal seasoned with fennel, dry ginger and mustard oil instead of onion or tomato.
Kashmiri Haakh Saag
Haakh is Kashmiri collard greens cooked whole in mustard oil with asafoetida and green chilli, and almost nothing else.
Kashmiri Kahwa
Kashmiri Kahwa is a saffron green tea with cinnamon, cardamom, and almond slivers, steeped gently so the tea stays clear and aromatic.
Kashmiri Khatte Baingan
Khatte baingan is a Kashmiri aubergine dish soured with tamarind and scented with fennel, cooked in mustard oil.
Kashmiri Nadru Masoor Dal
Kashmiri nadru masoor dal is a whole brown lentil stew with lotus stem, mustard oil, fennel and dry ginger.
Katachi Amti
Katachi amti uses the strained water left from cooking chana dal, a Maharashtrian dish built on a by-product.
Kathal Ki Sabzi (Jackfruit Curry)
Kathal ki sabzi cooks raw jackfruit like meat, browned first and then simmered until the pieces turn fibrous and tender.
Kerala Chukku Vellam
Kerala Chukku Vellam is a pale golden drinking water simmered with dry ginger and cumin, traditionally served warm with everyday meals.
Kerala Fuljar Soda
Kerala Fuljar Soda drops a mint, ginger, chilli, lemon, and black-salt shot into chilled soda for a fizzy street drink.
Kerala Kadala Curry
Kadala curry simmers black chickpeas in roasted coconut gravy, the Kerala partner to puttu.
Kerala Olan
Olan simmers ash gourd and cowpeas in thin coconut milk, a Kerala dish with almost no spice at all.
Kerala Orotti
Kerala Orotti is a thick rice flour and coconut flatbread flavored with shallots and fennel, then cooked on a tawa.
Kerala Parippu Curry (Moong Dal)
Kerala parippu curry is an Onam sadya moong dal dish finished with coconut paste, coconut oil tadka, shallots and curry leaves.
Kerala Pineapple Kulukki Sarbath
Kerala Pineapple Kulukki Sarbath is a shaken pineapple, lemon, chilli, sabja, syrup, and soda drink with a fizzy finish.
Kerala Unniyappam
Unniyappam fries a rice, banana and jaggery batter in a dimpled pan.
Kerala Yam Erissery
Erissery mashes yam with ground coconut and finishes it with coconut fried until brown.
Khamiri Roti
Khamiri Roti is a Mughlai whole wheat yeast bread proofed until airy, then cooked on an iron tawa with charred spots.
Khasta Kachori (Moong Dal)
Khasta kachori encloses spiced mung dal in a short pastry and fries it slowly so it blisters and stays crisp.
Khatta Meetha Kaddu
Khatta meetha kaddu cooks pumpkin down with fenugreek and fennel into a sweet-and-sour mash, the classic partner to poori.
Khatta Meetha Karela
Khatta meetha karela balances bitter gourd with sugar and souring agents so the bitterness sits behind the sweetness.
Khatti Meethi Gujarati Dal
Gujarati dal balances jaggery against tamarind, with peanuts left whole in the pot.
Kısır (Turkish Bulgur Salad)
A Turkish bulgur salad tossed with pepper paste, lemon, olive oil, tomatoes, cucumber, spring onion, and herbs.
Klepon (Indonesian Palm Sugar Rice Cakes)
Klepon are Indonesian chewy rice flour balls filled with molten palm sugar and rolled in lightly salted grated coconut.
Kobi Chana Dal Bhaji
Kobi chana dal bhaji cooks cabbage with soaked Bengal gram, which keeps its bite among the soft leaves.
Kokum Sharbat
Kokum sharbat steeps dried kokum rinds with cumin, cardamom, sugar, and black salt for a ruby-red Maharashtrian cooler.
Konkani Sol Kadhi
Konkani sol kadhi blends soaked kokum extract with fresh coconut milk, garlic, chilli, and cumin for a tangy coastal drink.
Koraishutir Kochuri (Matar Kachori)
Koraishutir kochuri fills soft flatbread with sweet green pea paste, a Bengali winter dish.
Koshari (Egyptian Lentil Rice Pasta Bowl)
Egyptian Koshari layers rice, lentils, pasta, chickpeas, tangy tomato sauce, garlic-vinegar drizzle, and crisp onions into a hearty street-food bowl.
Kothimbir Vadi
Kothimbir vadi steams a coriander and gram flour batter, then slices and fries the pieces.
Kundru Pyaz Ki Sabzi
Kundru pyaz ki sabzi cooks ivy gourd with onion, both sliced fine so they brown together.
Kurkuri Bhindi
Kurkuri bhindi tosses sliced okra in gram and rice flour and fries it until it snaps.
Kuru Fasulye (Turkish White Bean Stew)
A comforting Turkish white bean stew simmered with onion, tomato puree, pepper paste, olive oil, and gentle spices.
Kuttu Aloo Paratha
Kuttu aloo paratha binds buckwheat flour with boiled potato, which is what holds a gluten-free dough together.