Kuttu Ka Chilla
Kuttu ka chilla is a buckwheat pancake with potato and green chilli, made on fasting days.
Vegan recipes
493 vegan recipes, every one with the full ingredients and method on the page. Page 5 of 9.
Kuttu Ki Pakodi
Kuttu ki pakodi fries buckwheat batter with potato into fasting-day fritters.
Kuzhi Paniyaram (Paddu)
Paniyaram cooks idli batter in a dimpled pan so each piece browns on the outside and stays soft inside.
Lachha Pyaaz (Masala Onion Rings)
Lachha pyaaz soaks sliced onion rings in iced water so they curl and lose their bite.
Lasooni Dal Tadka
Lasooni dal tadka pours a garlic-heavy tempering over the dal at the end.
Lauki Chana Dal
Lauki chana dal cooks bottle gourd with split Bengal gram until the gourd softens into the dal without disappearing.
Lauki Palak
Lauki palak cooks bottle gourd with spinach, the gourd softening into the greens as it goes.
Lauki Tamatar Ki Sabzi
Lauki tamatar ki sabzi cooks bottle gourd with tomato until the gourd softens into a light gravy.
Lemon Coriander Soup
Lemon coriander soup is a light clear broth sharpened with lemon and finished with plenty of coriander.
Lobia Aloo Curry
Lobia aloo curry cooks black-eyed peas with potato in an onion and tomato gravy.
Maharashtrian Batata Rassa
Batata rassa is a thin Maharashtrian potato curry, red with chilli and eaten with bhakri.
Maharashtrian Chawli Chi Bhaji
Chawli chi bhaji cooks cowpeas with onion and garlic into a thin Maharashtrian curry.
Maharashtrian Farasbi Chi Bhaji
Farasbi chi bhaji cooks green beans with crushed peanuts and garlic, dry and quick.
Maharashtrian Flower Batata Rassa
Flower batata rassa is a thin Maharashtrian curry of cauliflower and potato, red with chilli.
Maharashtrian Kaju Usal
Kaju usal cooks cashews in a thin Maharashtrian gravy with coconut and garlic.
Maharashtrian Khandeshi Dal
Maharashtrian Khandeshi dal is a spicy toor-urad dal with dark roasted onion-coconut paste and a red tarri oil layer.
Maharashtrian Kobi Chi Bhaji
Kobi chi bhaji cooks cabbage with soaked chana dal and fresh coconut, a Maharashtrian everyday sabzi.
Maharashtrian Kokum Agal
Maharashtrian Kokum Agal is a savory kokum extract with roasted cumin, black salt, and green chilli, served chilled after a long soak.
Maharashtrian Kolhapuri Dal
Maharashtrian Kolhapuri dal is a bold pigeon pea and masoor dal with dry coconut, sesame and a red tarri oil finish.
Maharashtrian Kulith Saar
Kulith saar is a thin Maharashtrian horse gram broth, soured with kokum and tempered with garlic.
Maharashtrian Lal Bhopla Chi Bhaji
Lal bhopla chi bhaji cooks red pumpkin down with garlic until it turns sweet and soft.
Maharashtrian Lal Mathachi Bhaji
Lal mathachi bhaji cooks red amaranth leaves with garlic and green chilli until they wilt right down.
Maharashtrian Matki Rassa Shorba
Matki rassa shorba thins the Maharashtrian sprout curry into a drinkable broth.
Maharashtrian Matki Usal
Matki usal cooks sprouted moth beans in a thin Maharashtrian gravy with onion, tomato and garlic.
Maharashtrian Papdi Chi Bhaji
Papdi chi bhaji cooks fresh fava beans with garlic and mustard seeds, a Maharashtrian winter dish.
Maharashtrian Shengdana Salad
Shengdana salad dresses roasted peanuts with onion and tomato, a Maharashtrian koshimbir.
Maharashtrian Shepuchi Bhaji
Shepuchi bhaji cooks fresh dill with mung dal, the dill strong enough to carry the whole dish.
Maharashtrian Stuffed Capsicum
Stuffed capsicum fills peppers with a Maharashtrian peanut masala and cooks them until the skins blister.
Maharashtrian Tomato Saar
Tomato saar is a thin Maharashtrian tomato broth loosened with coconut and tempered with garlic.
Maharashtrian Tondli Bhaat
Tondli bhaat cooks rice with ivy gourd and goda masala, a Maharashtrian everyday one-pot.
Maharashtrian Upwas Ratali Salad
Ratali salad dresses boiled sweet potato with peanuts and pomegranate, eaten on fasting days.
Maharashtrian Vaal Pulao
Vaal pulao cooks rice with sprouted field beans, which stay slightly bitter against the spices.
Maharashtrian Vangyachi Bhaji
Vangyachi bhaji cooks aubergine with crushed peanuts, which thicken the dish as it goes.
Maharashtrian Zunka
Zunka is a thick Maharashtrian gram flour dish, drier than pithla and eaten with bhakri.
Makhana Aloo Tikki
Makhana aloo tikki binds crushed fox nuts with potato into fasting-day patties.
Malabar Pathiri
Malabar Pathiri is a soft Kerala rice flour flatbread kneaded hot, rolled thin, and cooked until it puffs in pale layers.
Malvani Mushroom Masala
Malvani mushroom masala uses the coastal Malvani blend, hotter and more coconut-heavy than a Kolhapuri one.
Malvani Vade
Malvani Vade are spiced rice, gram flour, and urad dal breads rested briefly and fried until crisp, golden, and spongy inside.
Mangalorean Sauthekai Tovve
Mangalorean sauthekai tovve is a light cucumber and pigeon pea dal finished with coconut, cumin and curry leaves.
Masala Oats
Masala oats cooks rolled oats like an upma, with onion, tomato and Indian spices.
Masala Shikanji
Masala Shikanji is a North Indian spiced lemonade with roasted cumin, black salt, chaat masala, and fresh lemon.
Masala Vada (Chana Dal Vada)
Masala vada fries coarsely ground chana dal so the fritters stay craggy and crisp.
Matar Ki Ghugni
Matar ki ghugni cooks dried green peas down into a thick North Indian curry eaten as a snack or a meal.
Matar Mushroom
Matar mushroom cooks mushrooms with green peas in a light onion-tomato masala.
Mathura Ke Dubki Wale Aloo
Dubki wale aloo is the Mathura breakfast curry, boiled potato broken into a thin gravy and eaten with kachori.
Matoke (Ugandan Green Banana Peanut Stew)
Ugandan Matoke turns firm green bananas into a tender peanut-tomato stew with onion, ginger, and a softly creamy sauce.
Mavinakayi Chitranna
Mavinakayi chitranna tosses rice with grated raw mango, sharp and made while the fruit is in season.
Mazamorra Morada (Peruvian Purple Corn Pudding)
A classic Peruvian purple corn pudding with pineapple, apple, cinnamon, cloves, and cornstarch.
Medu Vada (Urad Dal Fritters)
Medu vada, the plain urad dal version, fries into rings that stay soft in the middle.
Meetha Sattu Sharbat
Meetha Sattu Sharbat is a North Indian roasted gram drink sweetened with jaggery and lifted with lemon, with a lightly grainy body.
Mercimek Çorbası (Turkish Red Lentil Soup)
A smooth Turkish red lentil soup with onion, carrot, cumin, pepper paste, and a bright lemon finish.
Mercimek Köftesi (Turkish Red Lentil Bulgur Balls)
A vegan Turkish snack made with red lentils, bulgur, pepper paste, herbs, lemon, and lettuce leaves.
Methi Muthiya
Methi muthiya steams fenugreek and flour dumplings, then tempers them, a Gujarati way to use bitter greens.
Methi Thepla
Methi Thepla is a thin Gujarati fenugreek flatbread made with wheat flour, gram flour, curd, spices, and a little oil.
Mexican Rice Horchata
A chilled Mexican rice horchata blended with cinnamon, sugar, vanilla, and water for a creamy agua fresca-style drink.
Minestrone Soup
Minestrone is a hearty Italian one-pot soup with vegetables, kidney beans, macaroni, tomato, oregano, and olive oil.
Mint Lime Virgin Mojito
Mint Lime Virgin Mojito muddles lemon and mint with sugar syrup, black salt, ice, and chilled soda water.
Misir Wat (Ethiopian Red Lentil Stew)
Misir Wat is a thick Ethiopian red lentil stew built on sweet cooked onions, berbere spice, and lentils simmered until they collapse into the sauce.
Missi Roti
Missi Roti is a Rajasthani gram flour and whole wheat flatbread seasoned with onion, ajwain, kasuri methi, and coriander seeds.
Mixed Sprouts & Corn Salad
Mixed sprouts and corn salad tosses raw sprouts with boiled corn and lemon.