Vegetarian

Banana MuffinsBy Seema S.These banana muffins are best JUMBO-sized! Experiment with adding any combination of chocolate, butterscotch, peanut butter chips, or nuts and top each muffin with optional ingredients prior to baking to let people know what to expect inside.
Beet Cutlets (Chukander Chops)By Yashodhara G.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.
Black-Eyed Peas & Sauce (Lobia Curry)By Yashodhara G.Lobia curry can be made from dried or canned black-eyed peas. Dried peas will need to be soaked in water for a few hours prior to cooking, unless a slow cooker is used. Can be eaten with rice, bread, or alone as a soup or stew.
Blueberry Buckle CakeBy Seema S.Blueberry buckle cake is similar to a coffee cake with blueberries throughout the cake and soft cinnamon crumb topping. Super simple and great for breakfast or brunch.
Bombay Street Vegetables & Rolls (Pav Bhaji)By Yashodhara G.Pav baji is a common street food consisting of homemade blocks of rolls (ladi pav) that are used to scoop the coarsely-mashed spiced vegetables (bhaji). Serve with your favorite rolls (think Kings Hawaiian), chopped fresh red onions, and lemon or lime wedges.
Cauliflower Fritters (Gobhi Pakoras)By Yashodhara G.For gobhi pakoras, dry gram flour is used to coat the cauliflower, and is then fried to a golden brown. Great with chutney or ketchup.
Cilantro Dipping Sauce (Dhania Chutney)By Yashodhara G.Dhania chutney is green in color - spicy and sour in taste. Serve with samosas, pakoras, chops, chaat, and more. Keep airtight to maintain the bright green color. Refrigerate for a couple of weeks or freeze for several months.
Coconut Dipping Sauce (Nariyal Chutney)By Yashodhara G.This quick and easy nariyal chutney is perfect for serving with South Indian dishes or as a dipping sauce. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes soften. Serve cold.