Simple, practical, and full of everyday flavour, Neer Dosa (Mangalorean Style) is a vegetarian Indian breakfast made with rice, water, and fresh grated coconut in about 375 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Creamy Tuscan White Beans is a vegan, vegetarian Italian main made with vegan butter, chopped onion, and garlic cloves in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Chana Chaat Recipe (Chickpea Chaat) is a vegetarian Indian appetizer, snack made with dried chickpeas (garbanzo beans or chole), water, and boiled potato in about 405 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fragrant, comforting, and easy to serve as a complete meal, Veg Pulao Recipe | Simple & Easy Vegetable Pulav is a vegetarian south india pulao made with coriander, mint / pudina, and ginger in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Vegan Club Sandwich with homemade Tofu deli meat is a vegan, vegetarian American lunch made with extra firm or super firm tofu, ketchup, and a few drops of liquid smoke in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Fruit Custard is a vegetarian Indian dessert made with whole milk, custard powder, and warm milk in about 145 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Air Fryer Frozen Spring Rolls is a vegetarian Asian appetizer made with frozen spring rolls and oil in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Edamame Corn Salad is a vegetarian American salad made with shelled edamame, sweet corn, and red bell pepper in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Red Chili Garlic Chutney is a vegetarian Indian side dish made with whole dry Kashmiri red chilli, hot water, and garlic in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves is a vegan, vegetarian Indian main, salad made with chopped onion, tomatoes, and chopped zucchini in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Dahi Puri | Dahi Sev Batata Puri is a vegetarian Indian appetizer, snack made with yogurt, sugar, and puris in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fragrant, comforting, and easy to serve as a complete meal, Peas Pulao Recipe (Matar Pulao) is a gluten-free, vegan Indian, Punjabi main course made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
