Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Michelin-star Chef Hemant Mathur, who helms SAAR Indian Bistro at Times Square, New York City, conjures a chai-time soybean-lentil snack with pepper and garam masala accents. It's vegan too and served with his take on tomato salsa.
You can slowly build up spices over six to nine months by adding ajwain, jeera, coriander, cardamom and cinnamon powders for flavouring different recipes, says Madhavi Bhardwaj.
This delicious bowl of coconut milk kheer is hard to resist.
A raseela aloo that incorporates nutritious drumsticks.
A recipe for starters for your weekend menu.
This versatile Thai red curry takes any kind of vegetable or protein in it and is served with steamed rice and garnish.
Veganism is all about being kind. And it all starts when you're kind to yourself first.
Make the ragi batter in advance and store it in the refrigerator. It comes handy when you're short of time in the kitchen.
Surprise your loved one with these simple and healthy meals.
An open sandwich that will bring delight to the faces of your children when they open their lunchboxes.
You can turn out dairy-free bites using tofu instead of paneer.
Why throwaway leftover dal vadas when you can whip up a fresh dish with them?
In India, as elsewhere, veganism has spawned an industry of plant-based products such as tofu, tempeh, peanut curd, cashew cheese, almond butter, flax eggs, sauerkraut, seitan, mock meats, apple honey, vegan chocolates, nutritional yeast and plant-based milks. There are vegan cafs and restaurants such as About Vegan (Jaipur), Bodhi Greens (Dharamsala), Carrots (Bengaluru), Earthlings (Mumbai) and Elysian Delights (Gurugram), vegan cooking classes, vegan tours, vegan conferences and vegan e-tailers such as vegandukan.com and veganmall.in. "Plant-based milks such as soy milk, almond milk and oat milk have made promising inroads with Indian consumers. "Estimated at $21 million vs the animal-derived dairy industry at $140 billion, plant-based dairy in India is projected to grow at a CAGR of 20.7 per cent to reach $63.9 million by 2024," write Dhruvi Narsaria and Rajyalakshmi in their 2020 report, "Insights on plant-based milk category in India", published by the Good Food Institute India and Ipsos India.
The zestful, satisfying mixed vegetable Italian soup makes for a special meal.
Two extremely healthy Indian soups from Andhra Pradesh.
The star ingredient of many a delicious preparation is, of course, cheese!
A rice cooked with dahi kadhi is a soothing evening or weekend meal.
Ditch your plain cauliflower sabji for gorgeous Gobi Musallam this weekend.
Cubes of cottage cheese dunked in a thick gravy of tomatoes, onion, walnuts and Indian masala.
These Kerala-style accompaniments will add a pop of colour and an authentic touch to your Onam spread.
Try making two not so preferable vegetables -- tinda and kadoo -- with these recipes.
Dig into soft Chef Saby's soft Dahi Vadas for Raksha Bandhan.
Green Tomato Days are here. Make the most of them.
This simplest of lentil recipes had with rice and some crispy onions makes for a deeply-satisfying meal.
A simple recipe made without onion and garlic.
Home chef Suresh Moopanar tells us how to make a good drumstick curry.
It's a perfect curry when served hot, topped with a dollop of butter, with rotis.
If you have never tasted Hyderbadi Mirchi Ka Salan you have missed something in life.
Prep and marinate the paneer overnight or a day in advance so that you can whip this dish up in just 30 minutes before your guests arrive.
An interesting non-vegetarian version of the beasan kadhi.
Rajma makes far better kebabs than you imagined.
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