Warm, richly spiced, and built for a satisfying meal, Chilli Paneer is a vegetarian Indo-Chinese main course made with paneer, cornstarch, and all purpose flour 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.
Simple, practical, and full of everyday flavour, Spinach Upma|Palak Upma is a vegetarian Indian breakfast made with sooji/semolina/rava, spinach (palak), and tomato 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, Instant Pot Carrot Ginger Soup is a vegan, vegetarian American, Indian soup made with fresh carrots, ginger, and onion 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, Mushroom Masala Recipe (Instant Pot & Stovetop) is a vegetarian Indian main course made with organic white mushrooms, green peas, and coconut oil 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, Instant Pot Broccoli Cheddar Soup is a vegetarian American soup made with butter, yellow 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.
Sweet, inviting, and made for sharing, Vegan Mushroom Pot Pie with Sweet Potato Crust is a vegan, vegetarian American main course made with oil, chopped onion, and garlic cloves in about 60 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, Vegetable Jalfrezi is a vegetarian Indian main course made with oil, cumin seeds, and red onion. 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, Kale Pakora (Crispy Chickpea Flour Fritters) is a vegan, vegetarian Indian appetizer, snack made with chickpea flour, rice flour, and salt 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.
Simple, practical, and full of everyday flavour, Kesar Malai Ladoo is a vegetarian Indian dessert made with whole milk, white vinegar, and heavy cream. 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, Ridge Gourd Dal Recipe is a vegetarian Indian main course made with split yellow moong dal, ridge gourd(Turai/ Heerekai/Peerkangai), and coconut oil 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, Carrot Beans Poriyal is a vegetarian Indian, South Indian side dish made with carrot, green beans, and coconut 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.
Sweet, inviting, and made for sharing, Vegan Almond Halwa (Instant Pot Badam Halwa) Oil-free is a vegan, vegetarian Indian dessert made with water, sugar, and 3 drops of lime juice 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.
