Browse Recipes

Baby Eggplants & Onions (Sabzi)By Yashodhara G.Baby eggplants and onions (sabzi) is made with small round eggplants and onions stuffed with a mixture of spices.
Ball-Shaped Spicy Potato Fritter (Bonda)By Yashodhara G.Ball-shaped spicy potato fritters (bondas) are made out of boiled, partly mashed potato with spices, dipped in a thick batter of gram flour (basan), and deep-fried until crispy. They can also be partially-fried and re-fried prior to serving. Serve with ketchup or chutney.
Bean Sprout SaladBy Yashodhara G.A light, healthy, and refreshing salad. This bean sprout salad is made with dried whole mung and moth beans that have been sprouted 2-4 days ahead of time.
Beet Cutlets (Chukander Chops)By Yashodhara G.These beet cutlets (chukander chops) have a pretty deep-red color. Serve with breakfast, brunch, snack, or as a sandwich or burger patty. Make smaller-sized for appetizers or hors d'oeuvres.
Bombay Bread & Vegetables (Pav Bhaji)By Yashodhara G.This common street food, Bombay bread and vegetables (pav bhaji), consists of special roll called pav that you use to scoop to eat the spicy liquid mixture of coarsely mashed vegetables (bhaji).
Cauliflower Fritters (Pakoras)By Yashodhara G.For these cauliflower fritters (pakoras), dry gram flour is used to coat the cauliflower and then fried to a golden brown. Great with chutney or ketchup.
Colorful Corn SaladBy Yashodhara G.This sweet, sour, spicy, and colorful corn salad is great as a side dish, especially for a summer gathering or outdoor barbecue.
Corn & Flattened Rice (Poha)By Seema S.Corn and flattened rice (poha) is a quick, light, and healthy dish - good for breakfast, brunch, or as a hot snack. Adjust the vegetables based on season and availability - corn, peas, potatoes, carrots, or mixed vegetables.
Corn Fritters (Pakoras)By Yashodhara G.For these corn fritters (pakoras), dry gram flour is used to coat and bind the corn together and then fried to a golden brown. Great with chutney or ketchup.
Easy Tortilla SamosasBy Yashodhara G.Delicious and quick! These easy tortilla samosas are made with store-bought tortillas. Make ahead of time and freeze for a quick appetizer. Serve warm with chutneys or ketchup.
Falafel PattiesBy Yashodhara G.Falafal patties are made of dried chickpeas, fresh herbs, and spices that are shaped into balls or patties and deep-fried. Serve as a vegetarian protein-substitute to any salad or sandwich with tahini or tzatziki sauce.
Fresh Cilantro Sauce (Dhania Chutney)By Yashodhara G.Dhania Chutney is green in color, spicy and sour in taste. Serve as a dipping sauce with almost anything - samosas, pakoras, chops, chaat, and more. Can be made ahead and stored in the refrigerator for a couple of weeks or freeze for several months. Keep airtight to maintain the bright green color.
Garam Masala & Khada MasalaBy Yashodhara G.Garam Masala is a dark-roasted powder consisting of many spices. In whole form, it is known as Khada Masala. Garam Masala is one of the only spices that is not tempered in oil - only added to food towards the end of cooking. Can be found in stores, but home-made is recommended.
Lentil Cutlets (Dal Chops)By Yashodhara G.These protein-rich lentil cutlets (dal chops) are made of whole brown lentils (kali masoor) or split red lentils (laal masoor). Use as a vegetarian burger or sandwich patty, or make smaller for an appetizer or snack.
Peas & Flattened Rice (Poha)By Yashodhara G.Peas & flattened rice (poha) is a quick, light, and healthy dish - good for breakfast, brunch, or as a hot snack. Adjust the vegetables based on season and availability - corn, peas, potatoes, carrots, or mixed vegetables.
Potato & Spinach Fritters (Pakoras)By Yashodhara G.For these potato and spinach fritters (pakoras), dry gram flour is used to coat and bind the potatoes and spinach together and then fried to a golden brown. Great with chutney or ketchup.
Potatoes & Scallions (Subzi)By Yashodhara G.Finally cut scallion / hara pyaaz gives this potatoes dish color and flavor. It tastes good with plain paratha, puri, kadhi, kidney beans / rajma, black eye beans / lobia or almost anything.
Savory Breakfast Farina (Upma)By Yashodhara G.This savory breakfast farina (upma) is made from Indian sooji, also known as rawa, semolina or cracked wheat (Cream of Wheat), onions, and peas. A light and healthy dish that can be served for breakfast, brunch, or as a hot snack.
Spiced Rice with Vegetables & Paneer (Pulav)By Yashodhara G.This one-pot spiced rice with vegetables and paneer (pulav) made with long grain basmati rice, vegetables, paneer (Indian cheese - omit if vegan) and spices. Any vegetable in any amount can be used. Accompany with plain yogurt, raita, salad, cilantro chutney, or mango achaar (pickles).
Spicy Chickpeas (Chana Masala/Chole)By Yashodhara G.This popular dish is a spicy chickpea curry, liked by most. Eat alone or with traditional Indian flatbread (bhaturas). With a little planning, dehydrated chickpeas can be soaked and slow-cooked prior to adding spices. Crockpots make the best spicy chickpeas (chana masala/chole)!
Tamarind Dipping Sauce (Saunth/Imli Chutney)By Yashodhara G.This tamarind dipping sauce, also known as saunth or imli chutney, is brown in color, sweet and sour in taste. Can be made ahead and stored in the refrigerator for several months.
Whole Masoor Brown Lentils (Kali Dal)By Yashodhara G.This common kali dal is made with the Indian version of whole masoor brown lentils, which are smaller, darker, and tastier. Available at specialty or Indian stores.