I’m Vidya Sheth. I cook the food I grew up with, minus the dairy, and write every recipe down with its nutrition, so you know exactly what is on your plate.
My feature on RTHK
Radio 3 Brunch · July 3, 20260:00 / --:--
Sindhi Aloo Tuk is a comforting Sindhi-style potato curry where small potato chunks (“tuk”) are cooked in a fragrant, lightly spicy masala with a tangy-sweet balance. It’s ideal with phulka/roti, paratha, or steamed rice, and is especially good as a weeknight meal—simple, filling, and full of warm Indian spices
Creamy Cashew-Tofu “Garlic Cheez” Mayo (with nutritional yeast) — a thick, tangy vegan mayonnaise-style spread made by blending cashews + tofu + garlic + nutritional yeast and seasoning with salt. It’s perfect for burgers, sandwiches, wraps, and as a dip for fries or veggies.
Indian-Style Vegan Burger (Sourdough Buns) with a crispy potato–peas masala filling, topped with homemade tofu mayonnaise and veggie crunch. Includes vegan homemade cheddar slices for a classic “cheese” melt vibe.
Mexican-Flavoured Seitan Balls are hearty, protein-packed snack bites made from savory seitan, loaded with smoky spices, corn & black beans (optional), and a zesty lime-chili kick. Crispy on the outside and juicy inside.
Crispy smashed chickpea tacos made from a coarse-blended herb + garlic chickpea “patty,” pan-seared until golden, then finished with tahini and fresh crunchy veggies—big flavor, simple, and filling.
Homemade vegan burger buns—soft, lightly sweet, and perfect for holding messy sauces. Toast beautifully and stay fluffy for hours.
Soft, fluffy vegan doughnut holes—golden-fried and sugar-cinnamon coated. Crispy outside, tender inside, with classic donut flavor that’s perfect for sharing.
Warm, shareable vegan garlic pull-apart bread with a soft, fluffy crumb and a glossy garlic-olive topping. Perfect for parties or cozy nights—everyone pulls off a tender piece.
A juicy vegan burger with a store-bought mock-meat double patty, melted vegan cheddar, and crisp fresh veggies in a toasted bun—big flavor, fully plant-based.
Zesty vegan coleslaw on toasted sourdough with creamy cashew-tofu garlic-lime mayo (no oil) and a buttery finish—bright, crunchy, and tangy in every bite.
Crispy, sesame-speckled air-fried balls made with classic samosa-style spiced filling, coated in a quick blend of AP flour, semolina, carrom seeds (ajwain), black sesame, and salt—no wrapper needed. Perfect as a snack with mint chutney or ketchup.
Crispy air-fried spring roll sheets filled with savory Mexican-spiced beans and a thick, gooey vegan cheesy melt. Served with vegan mayo and fresh bell peppers for a nacho-style bite with melty cheese in every piece.
Warm tortillas filled with savory Mexican-spiced red beans simmered with garlic, onion, and tomato. Finished with a thick, glossy cashew-tofu cheesy melt made using tapioca starch for a sticky, gooey “cheese” texture.
Crispy, golden croquettes stuffed with a savory spinach–mushroom filling and a smooth vegan “cheese” blend made from tofu and cashews. Pan-fried or deep-fried to a crunchy exterior, served hot and irresistibly flavorful.
Sizzling vegan garlic butter mushrooms—tender, roasted mushrooms with crisp golden edges, fragrant garlic, sweet sautéed onions, and a gentle chili-herb kick. Rich, buttery aroma without dairy.
A comforting Indian-style yellow moong dal bhaji cooked with onions, tomatoes, garlic, and chilies—made “sukhi” (dry) with minimal liquid so it becomes thick, fragrant, and scoopable. Great with roti, paratha, or rice.
Korean Potato Noodles tossed in a bold, garlicky sauce with a Chinese-style chili garlic oil for deep heat and aromatic richness. Expect springy, chewy texture, savory-sweet balance, and a fragrant chili-garlic finish that clings to every strand.
Dry Bhurma Aloo is a comforting, spice-coated potato stir-fry. Raw potatoes are cut into fry-like pieces, lightly sautéed with salt and turmeric, then tossed with a prepared spice blend of besan, salt, turmeric, chili powder, coriander powder, and asafoetida.
This is spicy corn on the cob is basically a sticky, spicy, sweet-salty chili-corn with aromatic garlic/onion depth. “Asian-style chili sauce” corn, similar in spirit to street-corn variants, but with a ketchup/soy/sriracha combo.
Aglio e olio (Italian) means “garlic and oil.” It’s a classic, simple pasta dish where spaghetti is tossed with olive oil, garlic, chili flakes and parsley. It's garlicky, peppery, chili-warm, herb-fresh, silky from olive oil + starchy pasta water.
Sindhi kadhi is a thick, tangy Sindhi-style curry usually made with besan (gram flour),Tang from or tamarind/lemon.Best paired with aloo tuk and buga rice (caramelised onion pilaf)
Vegan “Maggi Home-Style” Noodles Spice Mix (Dry Masala) — Alternative Version This version is made to taste closer to Maggi-style savory + slightly tangy + mild sweet-salty, but all vegan (no butter, no chicken/beef, no milk/cheese). It works great for homemade or instant noodles.
Amaranth Chana Dal Khichdi is a warm, comforting vegan one-pot meal made with cooked amaranth (grain-like seeds) and chana dal, spiced with ginger, garlic, cumin, turmeric, and finished with a little lemon. It’s high in fiber and plant protein, and the texture is soft and soothing—great during periods.
A rich, tangy Gujarati-style mango curry made with ripe mango pulp and warm spices, finished with vegan soy yogurt for a creamy, cooling balance. This version is fully plant-based and works great with phulka/roti/khichdi/rice.
Sindhi-style spiced leafy greens curry/saag, often with onion and sometimes potatoes. Savoury, slightly tangy (lemon), mildly bitter/earthy from greens, and warm spiced with a comforting onion-garlic base.
A comforting Indian-style yellow moong dal bhaji cooked with onions, tomatoes, garlic, and chilies—made “sukhi” (dry) with minimal liquid so it becomes thick, fragrant, and scoopable. Great with roti, paratha, or rice.
Vegan Crispy Garlic-Chili Rice Salad — crunchy oven-baked rice tossed with cucumber, blanched edamame, creamy avocado, and a bright peanut-lime soy dressing. Adding tofu brings extra protein to keep you full and satisfied.
Warm, roasted sweet potato boats filled with a zesty cashew-tofu lime dressing and oven-crisp spiced chickpeas. Finished with fresh cilantro and a buttery vegan gloss—comforting, satisfying, and nourishing.
An acai bowl is a thick, spoonable smoothie bowl made with acai berry puree (often blended with ingredients like banana) and topped with fresh fruit and crunchy add-ons. It’s typically served cold in a bowl, giving it a “frozen dessert” texture.
A fragrant, creamy mango sticky rice bowl featuring coconut-scented glutinous rice, ripe mango slices, and a gentle blue spirulina twist for a vibrant, tropical finish—sweetened with mong fruit.
Crispy Nepali-style puri filled with spicy teekha potato + kala chana mix, topped with tangy pani (pani flavor of your choice). Finished with Wai Wai masala crunch for a fun, street-style fusion burst.
Soya kebab is a savory Indian snack made from granulated soya and chana dal. A high-protein, spicy, flavorful bite—great as an appetizer or tea-time snack, often served with mint chutney and lemon wedges.
Creamy coconut “sticky” oats topped with juicy mango. Flavour notes come from a little grated beetroot (for color + natural earthiness) and a touch of vegan butter, creating a sticky, dessert-like texture without using rice.
This is a Gujarati-style fenugreek leaves “shaak” where chickpea flour is cooked into a light gravy-like mixture. It’s simple, quick, and nutritious, with the earthy flavor of fresh methi plus aromatic cumin and garlic.
Vegan Hawachae is a creamy, ultra-refreshing Hawaiian-style dessert soup—sweet, fruity, and served cold. This summer version swaps in a strawberry oat-milk base and uses soda instead of Sprite, so it’s light, fizzy.
Jawas chī chutney is a tangy, spicy, herb-loaded condiment made by grinding roasted/soaked jawas seeds with coconut/coriander, green chilies, and tamarind/lemon. It’s served with snacks, dosa, idli, paratha, khichdi, and everyday meals.
A refreshing hibiscus iced tea made with hibiscus tea leaves, finished with a little lime, with an added soothing blend of hibiscus powder + chandan powder for a skin-calming vibe (drinkable or used as a facial mask separately if you want).
A creamy, no-dairy Vietnamese-style iced coffee made by whipping instant coffee with sweetener and water until thick, then layering it over coconut water ice for a rich, frothy drink.
Singapore-style vegan noodles with tofu, seitan, mushrooms, and tofu + stir-fried peppers in a curry-spiced sauce over softened rice vermicelli.
A baked vegan shell pasta casserole layered with marinara and filled with spinach-basil pesto (made with basil, spinach, pine nuts, olive oil, salt, garlic) plus tofu, then baked until melty with vegan cheese. Great for meal prep—comforting, rich, and herby.
A creamy banana–cacao pudding that sets overnight in the fridge into a jelly-like texture without using gelatin or agar-agar. It’s blended smooth with oat milk and (optionally) protein powder, then chilled to thicken and firm.
A nourishing beetroot-oats bowl made with sautéed grated beetroot and rolled oats, finished with a drip of coconut milk. Topped/served with fresh mango for natural sweetness—optionally sweetened with monk fruit.
Vegan Khao Soi with purple sweet potato noodles, slow-simmered coconut-based curry, and a creamy-crunchy topping of steamed edamame, tofu, mushrooms, carrot, herbs, spring onion, and crispy brown onions—served as a perfectly layered “bite-to-bite” bowl.
Mango Chia Pudding is a creamy vegan overnight dessert made by soaking chia seeds in vegan yogurt until thick and pudding-like. Layered throughout the jar with the chia yogurt mixture, and topped with diced mango for a bright, fruity finish.
Freshly blanched edamame tossed in extra virgin olive oil and a smoky blend of paprika, chili, salt, and pepper—then air-fried to a crispy bite. A perfect high-protein snack for any time of day.
A crispy waffle-shaped “sandwich” made from steamed purple sweet potato folded inside the waffle iron, held together with melted vegan cheese. The outside gets golden and lightly crisp, while the center stays tender and creamy from the steamed potato moisture.
Think of Idli (Small round Idli). That's first cooked, then stir-fried in fresh Moringa leaves, enhancing the nutritional profile, aroma, and taste. Moringa rice dumplings, aka Goli Masala Idli is perfect as a breakfast.
A warm, comforting Indian-style turmeric milk blended with freshly grated turmeric and ginger, steamed carrot purée, and creamy soaked almonds, finished with a fragrant cinnamon stick.
Snowfungus Soup is a traditional-style, gentle, dessert/soup hybrid known for its cooling, hydrating mouthfeel (from snow fungus/“white jelly fungus”) and pleasant sweetness (from jujubes + monk fruit+pears), with peach gum adding a light, glossy texture.
This creamy vegan edamame hummus blends tender edamame with chickpeas for extra protein and a smoother, lighter texture than classic hummus. Garlic adds a bold savory kick, tahini brings nutty richness, and extra-virgin olive oil makes it velvety and glossy.
This vegan tofu curry brings classic Indian “home-style” comfort to tofu—creamy, flavorful, and aromatic with a warm blend of spices. The tofu is first pan-seared until golden so it holds its shape and develops a lightly crisp exterior.
Spicy garlicky edamame tastes savory, garlicky, and a little sweet, with a warm chili kick that builds as you keep eating. The edamame is tender but still firm, so it has a nice “bite,” and the soy-based seasoning makes it juicy and glossy.
Snowfungus Soup is a traditional-style, gentle, dessert/soup hybrid known for its cooling, hydrating mouthfeel (from snow fungus/“white jelly fungus”) and pleasant sweetness (from jujubes + monk fruit), with peach gum adding a light, glossy texture.
South Indian style pineapple curry is a flavorful sweet-and-tangy dish made with fresh pineapple, aromatic tempering. The pineapple becomes tender as it simmers in the gravy, absorbing the spices and balancing sourness with a hint of sweetness.
Beetroot poriyal is a South Indian-style vegetable stir-fry made primarily with beetroot. It’s cooked using seasoning (tempering) like mustard seeds, urad dal, curry leaves, turmeric, and oil, and then cooked until the beetroot softens. Many versions also add grated coconut for a classic taste.
Moringa sabzi is an Indian vegetable dish made from fresh moringa leaves. Washed and finely chopped leaves are cooked with sautéed onion, garlic, and green chilies until tender. Salt and roasted peanuts are added for flavor and crunch. Served hot, it’s light, tasty, and nutrient-rich.
This Mediterranean couscous salad is light yet satisfying. Fluffy couscous and boiled chickpeas provide protein and fiber, while crisp cucumber and juicy tomato add crunch. Sweet orange, fresh parsley, lime juice, olive oil, salt, and pepper make it bright, tangy, and flavorful—great for lunch or meal prep.
Takali Sadam, or Tomato Rice, is a popular South Indian dish known for its vibrant flavor and aroma. It's made with rice cooked in a spiced tomato base, often garnished with fresh herbs. This dish is both hearty and satisfying, making it a perfect meal for lunch or dinner.
Aloo dum Biryani is a vibrant and hearty dish that features tender baby potatoes blended with aromatic basmati rice. The addition of brown onions (Birista) adds a rich flavor, while a delightful mix of spices and vegetables ensures a nutritious and satisfying meal. Complete the experience with a side of vegan yogurt for a creamy, tangy contrast. Enjoy every flavorful bite!
Vegan Soya Chunks Biryani is a hearty, flavorful dish that blends protein-rich soya chunks with fragrant basmati rice. Infused with a medley of spices and colorful vegetables, it offers a nutritious and satisfying meal that is perfect for any occasion. Enjoy the wholesome goodness and delightful taste in every bite!
The biryani is rich and aromatic, with the umami flavor of mushrooms perfectly complemented by the fragrant rice and a touch of warmth from spices. The sweetness of onions and the freshness of peas enhance the overall experience, making each bite a delightful fusion of flavor and texture. Enjoy this wholesome and comforting meal!
Vegetable Pulav made with broken wheat (dalia) is a wholesome, diabetic-friendly twist on traditional rice pulav. Packed with vibrant vegetables like carrots, beans, cauliflower, and green peas, this dish is rich in fiber and essential nutrients. The aromatic blend of spices, including cumin, turmeric, and garam masala, infuses the dish with a delightful flavor profile, making it both comforting and satisfying.
Vegan Momos made with gluten-free ragi flour are a nutritious and delicious snack or meal option. They showcase the rich flavors of traditional Asian dumplings, reimagined with wholesome, gluten-free ingredients. The combination of a tender exterior and savory filling makes them a delightful treat for any occasion, served with a spicy chutney that brings a lively taste to the dish.
Spinach Corn Savory Puff Pastry is a delicious and nutritious snack that combines the health benefits of greens and the sweetness of corn with a creamy texture. Perfect for parties, tea time, or a quick appetizer, these puffs are sure to impress with their vibrant flavors and delightful crunch. Enjoy a bite of this indulgent yet wholesome treat!
Potato and peas puff pastry is a delightful Indian snack, perfect for tea time or as an appetizer. With its flaky texture and delicious filling, it's a crowd-pleaser that combines ease of preparation with authentic flavors. Enjoy this comforting treat any time of the day!
Sorghum milk is a dairy-free milk alternative made from sorghum grain, a gluten-free whole grain that’s rich in nutrients and has a slightly sweet, nutty flavor. This plant-based milk is an excellent option for those who are lactose intolerant or looking for alternative milk sources.
This vegan Alfredo pasta is a wholesome and satisfying dish, perfect for both weeknight dinners and special occasions. It's not only delicious but also packed with nutrients from cauliflower, broccoli, and whole grains. Enjoy a creamy, comforting meal that’s entirely plant-based!
This yummy Crunch Wrap Supreme combines convenience and nutrition, making it a perfect choice for any time of the day, especially during the menstrual phase. The combination of lentils, walnuts, and spices creates a hearty and satisfying flavor.
This simple and nutritious buckwheat bread is perfect for a healthy breakfast or snack, especially beneficial during the follicular phase of the menstrual cycle! Nutty and earthy, with a slight tang from fermentation. Dense yet moist, with a crusty outer layer when baked.
This dish is packed with vitamins, healthy fats, and protein while being rich in color and flavor. The beetroot adds antioxidants, while walnuts and cashews provide healthy fats and protein. Nutritional yeast adds a cheesy flavor along with B vitamins.
This vegan smoothie blends Medjool dates, plant milk, banana, rolled oats, cauliflower, and chickpeas for a creamy, nutrient-rich drink. Naturally sweet and filling, it's packed with fiber, protein, and vitamins. Perfect as a breakfast or snack, it offers a delightful taste experience with a hint of vanilla richness.
Sesame balls, also known as "Jian Dui," are a popular Asian dessert made from glutinous rice flour, which gives them a chewy texture. They're typically filled with sweet fillings, such as red bean paste, and are coated in sesame seeds, providing a delightful crunch.
Paruppu Usili is a South Indian dish made from steamed and crumbled lentils, typically toor dal and chana dal, mixed with vegetables like beans or cabbage. It's flavored with spices, mustard seeds, and curry leaves, offering a nutritious, protein-rich option often served as a side dish with rice.
The sooji momos offer a delightful combination of textures and flavors. The dough is slightly nutty and chewy, pairing well with the savory, aromatic filling. The sautéed mixed veggies provide a fresh crunch, while the plant-based protein adds a satisfying substance. The hint of garlic and soy sauce gives depth, with umami notes elevating the overall experience.
Chickpea coconut curry is special for its harmonious blend of flavors and nutritional benefits. The creamy coconut milk adds richness while balancing the spice from green chilies and warming spices like cumin and turmeric. Roasted tomatoes and onions enhance sweetness and depth, creating a savory base. The taste profile is a delightful combination of creamy, spicy, and slightly sweet, with a comforting texture.
Sweet potato Chinese gnocchi is special for its delightful fusion of textures and flavors, showcasing the natural sweetness of sweet potatoes. The dish features soft, pillowy gnocchi paired with vibrant chili garlic oil, creating a captivating contrast. The taste profile balances sweet and savory notes, with the warmth of garlic enhancing the sweetness. The chili adds a spicy kick, elevating the overall flavor experience.
Labneh is a Middle Eastern dairy product made from strained yogurt, resulting in a thick, creamy texture. This recipe is a vegan and Indian version of a creamy and spreadable cheese. That's tangy, rich, and slightly salty, similar to soft cream cheese. The flavor can intensify the longer it drains, making it a versatile base for both sweet and savory dishes.
Vegan mayonnaise is a plant-based alternative to traditional mayonnaise, which is typically made with eggs. This Vegan Mayo is perfect for sandwiches, salads, or as a dip. Vegan mayo has a taste and texture that's quite similar to traditional mayonnaise, but with some subtle differences.
This Vegan Quinoa Chocolate is rich in flavor and provides a satisfying combination of textures. With high nutritional values primarily from healthy fats, carbohydrates, and protein, it serves as a delicious and nutritious treat.
Black sesame chutney is not just delicious, but it also packs in health benefits, making it a fantastic addition to your meals! It is a flavorful and nutritious South Indian condiment made from kala til (sesame seeds). This chutney combines the health benefits of both ingredients, creating a unique blend that's great with various dishes.
A delightful combination of creamy, sweet, and slightly tart from the strawberries, with rich, chocolaty richness on top. Creamy oats are complemented by the soft texture of strawberries and the smooth chocolate layer.
Makhani Chole is a creamy and flavorful dish made with chickpeas (chole) and a rich tomato-based sauce. Here’s a vegan version that maintains the delicious taste of traditional Indian cuisine.
The Tofu Tawa Burger is a healthy, protein-rich option that delivers a delightful mix of flavors and textures, making it a great alternative to traditional burgers. It’s perfect for those seeking a vegetarian or vegan meal that’s satisfying and full of taste!
Creamy with a subtle nutty flavor from the cashews, enhanced by the richness of the olive oil. A hint of umami from the nutritional yeast balances the taste. The salt adds savory depth, while turmeric contributes an earthy note. Smooth and spreadable, similar to traditional butter.
Punjabi Samosa is a beloved Indian snack filled with spiced potatoes and peas, often enjoyed with chutneys. The dish is known for its flaky pastry and savory filling. A popular choice in India.
Tehri is a traditional rice dish popular in North India, typically made with rice, vegetables, and aromatic spices. Tehri has a comforting and aromatic taste, characterized by a slight spiciness from the ginger and green chilies, earthy notes from the spices, and a savory flavor from the vegetables.
Persimmons are naturally high in pectin, a substance that helps fruits gel when cooked or blended. This natural pectin content allows persimmons to set into a jelly-like consistency without the need for additional thickening agents, resulting in a light and refreshing dessert.
Tayir Sadam, also known as Curd Rice, is a popular South Indian dish made with rice and yogurt. Traditionally, it's served as a cooling side dish, especially in hot weather, and is often accompanied by pickles or other side dishes.
Sambar Sadam is a traditional South Indian dish that combines rice with sambar—a lentil-based vegetable stew flavored with tamarind and spices. This one-pot meal is hearty, nutritious, and often served with side dishes like papad, pickle, or yogurt.
Chawli Chi Usal is a hearty and nutritious preparation made with black-eyed peas, commonly enjoyed in Maharashtrian cuisine. It reflects a balance of flavors and textures, making it a healthy and satisfying meal option. The dish is rich in protein, making it an excellent choice for vegetarians and those looking for nutritious yet flavorful meals.
Its a flavorful and nutritious rice dish made with basmati rice and soya chunks, often seasoned with various spices and vegetables. The fluffy rice combined with the richness of the masala and the soft soya chunks makes for a comforting meal that's satisfying and filling. It not only nourishes but also delights the palate with its flavorful and wholesome ingredients.
It’s a traditional Maharashtrian dish that showcases regional flavors. It can be served with rice, rotis, or enjoyed on its own. Combines the nutritional benefits of lentils, greens, and healthy fats, making it wholesome. Fresh methi can be seasonal, offering unique flavors that vary depending on the time of year. Its warm, hearty nature makes it comforting, especially in cooler months.
Soya Chaat is a flavorful Indian snack made primarily from soya chunks, which are dehydrated protein-rich soybeans. The dish combines roasted soya chunks with a variety of fresh ingredients, spices, and chutneys, creating a delicious and nutritious appetizer.
Carrot and Cabbage Poriyal (கேரட் மற்றும் கோசிக்காய் பொரியல்) is a traditional South Indian dish, particularly popular in Tamil Nadu. It is a simple stir-fry made with finely chopped cabbage and grated carrots, seasoned with spices.
Cabbage Sambharo is a traditional Indian dish, often made in the Gujarati style, that features shredded cabbage as the main ingredient. It is typically a quick, stir-fried preparation and may include other vegetables like carrots or green peas.
The Spinach Corn Tofu Herbed Rice Bowl is a delightful mix of creamy, spicy, and savory flavors. Each bite offers a combination of textures—from the softness of the tofu and the creaminess of the sauce to the fluffy herbed rice. It’s a wholesome meal
Khichdi has its roots in Indian cuisine and is considered a staple food across various regions. It is particularly popular in North India and is often associated with Ayurveda, where it is regarded as a healing food.
Aloo Dum has a delightful balance of flavors. The spices create a warm and comforting aroma, while the potatoes absorb the rich gravy, making each bite flavorful and satisfying. The dish is mildly spicy with a hint of sweetness from the onions and tomatoes.
Avocado and Thecha Sauce with Spinach Maida Noodles is a unique and nutritious dish that blends creamy, spicy, and fresh flavors. Homemade maida (all-purpose flour) noodles tossed in a creamy avocado sauce, complemented by the spicy kick of Thecha—a traditional Maharashtrian chutney made from green chilies and garlic.
Vegetable Korma is a rich and creamy Indian dish made with a variety of vegetables cooked in a spiced coconut or cashew-based sauce. It’s famous for its aromatic flavors and luxurious texture, making it a popular choice in Indian cuisine, especially in Mughlai dishes. It is a delightful dish that showcases the richness of Indian cooking while being entirely plant-based.
Jhol Momo is a popular dish originating from Nepal and Tibet, consisting of steamed dumplings (momos) served in a flavorful, soupy sauce (jhol). This delightful vegan dish that combines the comforting flavors of steamed dumplings with a spicy, tangy soup. It’s popular as a street food and is celebrated for its satisfying texture and rich taste.
Raw banana fries, also known as "kacha kela fries," are a popular snack made from unripe bananas. They are crispy on the outside and tender on the inside, often seasoned with spices for added flavor. Crispy exterior with a soft and slightly starchy interior. Mildly sweet with a nutty undertone from the raw banana, complemented by the spices used for seasoning.
Gujarati Drumstick Besan Sabzi is a traditional Indian dish from Gujarat that features drumsticks (the long, fibrous pods of the Moringa tree) cooked with besan (gram flour) and spices. This dish is famous for its unique flavor, nutritional benefits, and the way it combines the earthy taste of drumsticks with the nutty flavor of besan.
Kottu Parota, often referred to simply as Kottu, is a popular street food from India & Srilaka. It consists of chopped flatbread (parota) mixed with various ingredients, usually including vegetables, stir-fried on a hot griddle. The combination of crispy and soft textures from the parota and the other ingredients creates a delightful eating experience.
Masoor Dal Pulao is a wholesome meal that provides comfort and nourishment. This dish is rich in protein due to the lentils, making it a great option for vegans and vegetarians. It can be customized with various vegetables or spices based on personal preference.
Dal Fry is a popular Indian lentil dish made from cooked lentils (usually toor dal or masoor dal) that are tempered with spices, onions, tomatoes, and herbs. Dal Fry is comfort food for many, providing warmth and nourishment. It pairs beautifully with steamed rice, naan, or chapati, making it a versatile dish suitable for any meal.
Soya Chaap Tikka is a popular Indian dish made from soya chaap, which is a meat substitute derived from soy protein. The chaap is marinated in a blend of spices and yogurt (or plant-based yogurt for a vegan version) before being skewered and grilled or baked. It's often served as an appetizer or snack and is enjoyed for its meaty texture and rich flavor.
One-Pot Chili Veggie Noodles is a quick and flavorful dish that combines noodles with a variety of vegetables and a spicy chili sauce or seasoning. This dish is perfect for a weeknight meal as it requires minimal cleanup and can be customized with your favorite vegetables and spice levels.
Quinoa Khichdi is a nutritious and wholesome dish made primarily from quinoa, which is a gluten-free grain known for its high protein content and various vitamins and minerals. Quinoa khichdi is generally higher in protein and fiber compared to sabudana khichdi, making it a more balanced meal option.
Soya Chaap Curry is a popular vegetarian (Plant-based) dish in Indian cuisine, particularly known for its rich flavors and satisfying texture. It is made primarily from soya chaap, which is a product derived from soybeans, often in the form of skewered pieces that resemble meat.
Banarasi Rasse Wali Aloo Sabzi is mildly spicy with a rich, tangy flavor from the spices. Banarasi kachori is a crispy savoury puff pastry that's flaky on the outside and soft on the inside. These kachoris have a nutty flavor from the urad dal, complemented by spices.
Hyderabadi Green Vegetable Pulao is a fragrant rice dish made with basmati rice, mixed vegetables, and a blend of spices and herbs. It’s known for its vibrant green color, which comes from a mixture of fresh greens like spinach, mint, and coriander. This dish is a lighter alternative to the richer Hyderabadi biryani and is often enjoyed as a standalone meal or paired with raita (yogurt sauce).
Bhogar Khichuri is a comforting Bengali dish, often enjoyed during monsoon or winter, especially on special occasions like pujas. It's a rich, aromatic rice and lentil dish cooked with spices and sometimes vegetables.
Raggda Puri is a popular Indian street food dish, particularly famous in the states of Maharashtra and Gujarat. Raggda puri features a delightful combination of crispy puris and a flavorful, spiced pea curry. The puris are crunchy, while the raggda is hearty and savory, with a slight tanginess from the tomatoes and spices.
Jalebi is a popular Indian sweet made from fermented batter that is deep-fried in circular shapes and then soaked in sugar syrup. It is known for its crispy exterior and soft, juicy interior. This is an Instant recipe in under 30 minutes.
This chutney combines the smoky flavor of roasted tomatoes and garlic with the sharpness of raw onions, creating a deliciously vibrant condiment. The addition of green chilies adds a kick of heat, making it vibrant and flavorful. It has a smooth consistency, with a slightly chunky texture from the onions, providing a nice mouthfeel.
Summary Sattu paratha is a nutritious and filling dish, perfect for breakfast or a light meal. Its unique flavor and wholesome ingredients make it a favorite in many households, especially in North India.
Chole Chawal is a popular North Indian dish consisting of Chole (spiced chickpeas) served with Chawal (rice). The chickpeas are cooked with a blend of spices, tomatoes, and onions, resulting in a rich and flavorful curry. The dish is typically served with plain basmati rice or jeera rice, making it a hearty and satisfying meal.
Achari Aloo originates from North India and is inspired by the flavors of pickles (achaar) commonly used in Indian cuisine. The use of pickling spices gives the dish its unique flavor profile. Achari Aloo Sabzi is a flavorful and satisfying plant-based dish that combines the comforting taste of potatoes with tangy and spicy notes.
Nagpur orange barfi is a delightful vegan dessert that combines the vibrant flavor of oranges with the richness of coconut. It’s a refreshing and satisfying treat, perfect for celebrations or as a sweet snack!
Sweet potato gulab jamun is a delightful fusion dessert that combines the natural sweetness of sweet potatoes and the creaminess of coconut milk. It's a unique take on a traditional Indian sweet, perfect for festive occasions or indulgent treats.
Rajasthani Besan Palak Sabzi is a traditional dish from the Indian state of Rajasthan that combines spinach (palak) with gram flour (besan). The dish is flavored with spices and is a popular vegetarian option, known for its rich taste and nutritional value.
A Chole Chawal Bowl is a popular North Indian dish that combines chole (spiced chickpeas) with chawal (rice), typically basmati. This dish is often served in a bowl, making it a convenient and hearty meal.
Rajasthani Pyaaz Ki Sabzi is a traditional Indian dish made primarily with onions (pyaaz). This simple yet flavorful dish is often prepared in Rajasthan, showcasing the state's love for spices and quick-cooking methods. Taste: The sabzi has a unique blend of sweet, tangy, and spicy flavors. The caramelized onions provide a sweet undertone, while spices add depth.
Bhindi Sabzi (also known as Okra or Ladyfinger) is a popular dish aka bhinda nu shak in Indian cuisine, particularly in Gujarati cuisine. It is made by sautéing fresh okra with spices, and can be served as a side dish with roti, rice, or other main courses.
Banarasi Tamatar Chaat is a popular street food from Varanasi, India. It features spiced mashed tomatoes served with a variety of toppings, such as chopped onions, coriander, and crispy fried dough (papri). This dish is renowned for its tangy and spicy flavors, making it a favorite among both locals and tourists. The combination of fresh tomatoes, spices, and chutneys creates a distinctive taste.
Bagare Baingan is a traditional Hyderabadi dish made of small, tender eggplants (brinjals) cooked in a rich and aromatic tamarind and peanut-based gravy. It's a popular vegetarian dish that showcases the unique flavors of Hyderabadi cuisine.
Reshmi Aloo Paratha is a popular Indian flatbread made from whole wheat flour, stuffed with a spiced potato mixture. "Reshmi" refers to the soft and smooth texture of the paratha, while "Aloo" means potato. It is often enjoyed with yogurt, pickles, or curry.
Litti Chokha is a traditional dish from the Indian state of Bihar, consisting of two main components: Litti and Chokha. Litti is a round wheat flour ball stuffed with a mixture of roasted gram flour (sattu), spices, and herbs. It is typically baked or roasted over an open flame or in a tandoor, giving it a smoky flavor. Chokha is a mash of roasted vegetables, commonly made with eggplant (baingan), and other vegetables.
Rajma Chawal is a popular North Indian dish consisting of kidney beans (rajma) cooked in a spiced tomato gravy, served with rice (chawal). This is a one-pot rajma chawal recipe that's hearty with the warmth of spices like cumin, coriander, and garam masala. Creamy and thick from the cooked kidney beans, with the spice and rice.
"Green Moong Dal Pulao" or "Moong Dal Pulao." It's a flavorful and nutritious rice dish made with green moong beans, rice, and various spices. It has a mildly nutty flavor from the green moong dal, complemented by aromatic spices. The rice is fluffy, while the moong dal adds a slight creaminess, plus the freshness from dill herbs is an amazing one-pot meal.
It's a flavorful condiment often served with South Indian dishes like dosa, idli, or rice.This chutney is versatile and pairs well with various dishes, making it a delightful addition to any meal. Its fresh, vibrant flavors make it a favorite among chutney lovers. The tomatoes provide a tangy base, while the garlic adds depth. The peas contribute a subtle sweetness, balancing the acidity of the tomatoes.
Chennai Special Vada Curry is a beloved South Indian dish, especially popular in Tamil Nadu. It features crispy lentil fritters (vada) simmered in a rich, spicy curry made from tomatoes and aromatic spices. The curry is packed with flavors from spices like turmeric, red chili powder, and garam masala, giving it a warm, spicy kick. The addition of tomato puree provides a smooth, rich base, while the fried vadas add a crispy contrast.
Litti Chokha is a traditional dish from the Indian state of Bihar, consisting of two main components: Litti and Chokha. Litti is a round wheat flour ball stuffed with a mixture of roasted gram flour (sattu), spices, and herbs. It is typically baked or roasted over an open flame or in a tandoor, giving it a smoky flavor. Chokha is a mash of roasted vegetables, commonly made with eggplant (baingan), tomatoes, and potatoes, seasoned with mustard oil, onions, garlic, and green chilies.
Vangebatate is a popular Indian dish made with potatoes (aloo) and eggplant (baingan). In the Maharashtrian style, it's typically cooked with a blend of spices, which may include turmeric, red chili powder, cumin, and garam masala, giving it a distinctive flavor profile. The dish is savory with a mild sweetness from the potatoes and a slightly smoky taste from the eggplant. The spices contribute warmth and depth, making it comforting and flavorful. It is often enjoyed with rice or chapati.
Rasam Sadam is a traditional South Indian dish that combines two staples: Rasam and sadam (rice). It is a flavorful, spiced rice dish often enjoyed as a comfort food. This refers to rice, which is typically cooked until soft and fluffy. In Rasam Sadam, the rasam is cooked together with rice and lentils (like toor dal), creating a one-pot meal. The combination of the tangy rasam and the rice makes it a hearty dish, often served with a side of vegetables or papad.
Chennai Special Kalan is a popular street food dish from Chennai, typically made with mushrooms and a variety of spices. It's known for its rich and spicy flavor, making it a favorite among locals and visitors alike. Common spices include turmeric, red chili powder, and garam masala, giving it a warm and aromatic profile.
Laadi Pav is a type of soft, fluffy bread roll that hails from Mumbai, India. It’s often served with various dishes, notably as an accompaniment to spicy curries like pav bhaji or vada pav. Its texture is pillowy, making it a favorite for street food lovers.
Pav Bhaji is a popular Indian street food dish that consists of a spicy vegetable mash (bhaji) served with buttered bread rolls (pav). It's typically made with a variety of vegetables, spices, and is often accompanied by onions, lemon wedges, and coriander.
Pusanika Poriyal is a South Indian stir-fried dish made with Pusanika (Pumpkin) and often flavored with spices and coconut. It's traditionally eaten as side or as a sabzi. This is a quick and easy poriyal which is made using pumpkin. It is fast to make and needs just a handful of ingredients.
Pineapple Kesari, also known simply as Kesari or Sheera, is a popular South Indian dessert made primarily from semolina (rava), sugar, vegan ghee, and flavored with pineapple. It is often garnished with nuts and raisins, adding texture and richness to the dish. It is often prepared during festivals, celebrations, and special occasions.
Chole Bhature is a popular North Indian dish that combines two main components. Chole Bhature is typically served hot, often accompanied by pickles, sliced onions, and plant yogurt. It's a beloved dish enjoyed for breakfast, lunch, or dinner, known for its delicious combination of flavors and textures.
Bharwa Karela is a traditional Indian dish that features a bitter gourd (karela) stuffed with a flavorful mixture of spices and other ingredients. It is particularly popular in various Indian cuisines, including Maharashtrian cuisine. Did you know Karela has more vitamin C than lemon? Lowers blood sugar level and rich in anti- oxidants.
Potukadalai Chutney is a Dip used in South Indian cuisine from the states of India. The main ingredients are Potukadalai (Split roasted gram) and Tenga (coconut) and it's a dip/sauce served along with Dosai or Idli. This is best paired with southindian meal like Idli, dosa, vada and sometimes I enjoy with plain rice too.
Popular Indian street food: A Kathi roll consists of a roasted protein kebab wrapped in a paratha. This recipe is a vegan version, and the recipe includes tofu. Marinated tofu in plant-based yogurt, along with ginger garlic paste and Indian spices. This brings the fresh and crunchy vegetable bite with a delightful charred tofu taste. Good balance of Protein and Healthy fats.
Crispy corn is a snack made from sweet corn kernels that are deep-fried or air-fried until they achieve a golden, crunchy texture. This delightful treat tat combines natural sweetness of the corn with crunchy textures and additional garlicky and onion seasoning.
Aloo Matar Chaat is a popular Indian street food snack made from boiled potatoes (aloo) and green peas (matar) tossed together with various spices, chutneys, and garnishes. It offers a delightful combination of flavors and textures, making it a favorite among many. Aloo Matar Chaat is known for its savory, tangy, and slightly spicy flavors, making it a refreshing and satisfying dish for any time of the day.
Guilt-free indulgence in chocolate and vegan food lovers. Vegan chocolate donuts are typically rich, moist, and chocolatey, similar in texture to traditional donuts. They can be baked or fried, but baking is more common in vegan recipes to keep them lighter and healthier.
Unripe jacfruit is called vegetarian meat and this is the vegan version using plant alternatives to make a comforting and nutritious meal. This Kathal or Raw Jackfruit biryani recipe is a mildly spiced dum cooked biryani made with raw unripe jackfruit, basmati rice, plant yogurt and lots of spices and herbs. Jackfruit is also called kathal in Hindi language. This is a gluten-free dish and makes a comforting, healthy and satisfying vegan biryani variant.
Corn Flakes Chivda is a popular Indian snack made from cornflakes, nuts, and spices. It's known for its crunchy texture and savory flavor. It's easy to snack on anytime; preparation takes 10 minutes if all the ingredients are available. It's super crunchy and finger-licking good.
Tofu stuffed naan is a delicious Indian flatbread filled with a savory mixture of crumbled tofu and spices. The naan is typically made from all-purpose or whole wheat flour, leavened with yogurt, resulting in a soft texture. Cooked on a hot tawa or in a tandoor, the naan develops a slightly charred exterior. This nutritious dish is rich in plant-based protein and is commonly served with yogurt, pickles, or various curries, making it a satisfying meal option.
"Naanizza" is a fusion dish that combines naan bread with pizza toppings. Naan-izza! Why not, when the heart craves desi flavors? It's a fusion recipe quite popular in Indian restaurants: Naan pizza. All you need is store-bought or homemade naan, pizza sauce, your favorite toppings, plant-based cheese, and a little patience. Naan is an excellent source of Thiamin, Niacin and Iron.
Gujarati Green Chutney is an easy chutney that can be eaten with Dhokla, Patra, Muthiya and so many other things. You can make this chutney and store it in my refrigerator for a week. Although there are various versions of green chutney, this is how we prepare at home. Give it a try!
Vegan Zero Oil Soya biryani is a healthier version of traditional biryani, focusing on reducing fat content while providing flavor and nutrition. This is zero-oil soya biryani, a protein alternative. It is smoky, with a tender and juicy taste in every bite. Soya dum biryani is a flavorful and aromatic rice dish that combines soya chunks (or textured vegetable protein) with fragrant basmati rice and a blend of spices.
Steamed idli is a traditional South Indian dish made from fermented rice and lentil batter. The primary ingredients are rice and urad dal (black gram), which are soaked, ground into a batter, and then fermented overnight. Idlis are typically served with coconut chutney and sambar (a lentil-based vegetable stew). They can be enjoyed as breakfast or a snack. Idlis are low in calories, rich in carbohydrates, and provide protein due to the lentils.
Glass Idli is a popular South Indian dish known for its appearance, which resembles glass. It is a variation of the traditional idli, made using a specific type of rice flour that gives it a unique texture and look. is a unique variation of the traditional idli that is steamed in small metal tumblers or cups instead of the usual idli molds. This preparation method is particularly popular in parts of South India and offers a different serving style and texture.
It is 5-ingredient peanut chocolate date bark. Everything you love about a Snickers bar is crunchy, chewy, sweet, and slightly salty this recipe is a simple transformation into an easy, no-bake, wholesome dessert. Starring caramel-like Medjool dates, this 5-ingredient dark chocolate peanut butter bark comes together in just 20 minutes. It is naturally vegan, gluten-free, and irresistibly good.
Almond milk masala tea combines the flavors of traditional masala chai with almond milk, providing a dairy-free alternative. Masala Chai is a traditional Indian spiced tea made by brewing black tea with a blend of aromatic spices such as ginger, cardamom, cloves, and cinnamon. Typically prepared with milk and sweetened with sugar or jaggery, it offers a rich, warming flavor that is both invigorating and comforting.
This chutney is made with the most basic ingredients and making this unique flavored chutney is very simple. It is finger-licking good. Those who love spicy food will surely fancy these chutney. This spicy Garlic Chutney is a traditional Rajasthani recipe and is usually served along with Dal Baati Churma, but that is not a compulsion. You can serve it with any roti, paratha, or any other meal of your choice. I even use it as a spread for my sandwiches.
Khandvi is a popular pinwheeled snack from the Indian state of Gujarat. It is made from gram flour (besan) and yogurt, cooked into a smooth batter that is then spread thinly and allowed to set. Once set, the sheets are cut into strips and rolled up. Khandvi is typically seasoned with mustard seeds, sesame seeds, and green chilies, and garnished with fresh coriander and grated coconut. It has a delicate, melt-in-the-mouth texture and is often served with chutneys as a flavorful appetizer or snack.
Rava dhokla is a popular Indian snack made from semolina (rava or sooji) and is known for its light, fluffy texture. It originates from the state of Gujarat and is often enjoyed as a breakfast item or a tea-time snack. Rava dhokla can be modified with different ingredients or spices, and it can be served with various dips or chutneys. It’s a nutritious and easy-to-make dish that is both savory and satisfying.
Ratatouille, a traditional Provençal dish, is delicious and packed with health benefits. This is a movie-inspired baked version. The umami flavors will hit all your senses at once. Zucchini’s texture also provides a pleasant balance to the overall dish. Tomatoes: Tomatoes are a foundational element in Ratatouille, providing both moisture and flavour.
Zucchini ravioli is a nutritious and versatile dish that can fit well into a balanced diet. It combines vegetables' health benefits with traditional Italian cuisine's flavors, making it a wholesome meal option.
This is a Halloween special recipe it has bell peppers, rice, and veggies. You'll enjoy the smoky flavour of the fried rice and you can easily change the ingredients to fit your taste or what you have at home. Burnt garlic has a distinct taste and therefore this recipe doesn't need soy sauce or other Chinese ingredients.
No Cook, a plant-based kajukatli recipe, indulge in the richness of cashew. Kaju Katli is a vegan and gluten-free sweet made with cashews and sugar. It does not contain any milk or milk productsIt is commonly prepared during festivals, weddings, and celebrations, and is often gifted to friends and family. Make this super delicious, smooth and perfect kaju katli under 30 minutes with just 3 ingredients. Have you ever wondered how the kaju katli from the Halwai and Indian mithai stores is so smooth and literally melts in your mouth? This is No cook version.
This recipe is best for Weight loss and is under 90 calories. It is a great source Of soluble fibre and nutrition Imagine one bowl can Promote digestive health and Improving Acid reflux. It gets ready in under 10 minutes Minus the cooking time. Assembling with fresh veggies And the like olive dressings Is all you need this summer.
South India has a way of making chutneys that are simple yet super delicious. One such preparation is the ‘Thogayal’ or ‘Thuvaiyal,’ a classic coarsely ground chutney from the cuisine of Tamil Nadu. In this post, I have shared a Pudina Thogayal, a thick and tangy chutney made with fresh mint leaves or pudina. It is a simple and quick vegan recipe to try.