Vegetarian
21 recipes
Takana Meshi: Aso Pickled Mustard Greens Mixed Into Warm Rice
Takana meshi from Aso, Kumamoto: pickled mustard greens fried in sesame oil and folded into warm rice. Choosing the pickle, the frying cue and kinshi egg.
Sarson da Saag: Punjabi Winter Mustard Greens Simmered with Maize Flour
Sarson da saag, the winter mustard greens of Pakistani and Indian Punjab: how to blend it coarse, thicken it with maize flour and finish with a ghee tadka.
Malai Kofta: Stuffed Paneer and Potato Dumplings in a Pale Onion-Nut Gravy
How to make vegetarian malai kofta: paneer and potato dumplings filled with raisins and cashews, deep-fried until golden and crisp, and served in a pale gravy of onion, cashews, melon seeds and poppy seeds. Covers whistling and non-whistling pressure cookers, choosing cornflour, fixes, and food safety.
Kashmiri Pulao: Restaurant-Style Vegetarian Fruit-and-Nut Pilaf
How to make one restaurant-style vegetarian version of Kashmiri pulao: aged basmati rice cooked with whole spices, ghee and saffron milk in an ordinary pot, then topped with golden fried onion, cashews, raisins, pomegranate, apple and pineapple. Covers rinsing and soaking the rice, frying the garnish in stages, cooking until done without a fixed clock time, and what this version does and does not claim to be.
Curry Bread (Karē Pan): Fried Curry Buns with Cooked Rice in the Dough
How to make Japanese curry bread (karē pan) from a chef-boulanger's six-piece recipe: a cooled curry filling thickened with onion, butter and cake flour, a bread dough with cooked rice folded in, two proofs, a panko coating and frying at 180°C for about 4 minutes. It also separates what the recipe specifies from what it leaves open.
Galho: A Vegetarian Pressure-Cooker Version of the Naga Soupy Rice Dish
How to make Galho, a soupy rice dish from Nagaland, using Pavani Gunikuntla's vegetarian pressure-cooker version with rice, spinach, green chilies, tomato and ginger-garlic paste. Covers the water range, the whistle count, safe lid handling, storage, and how this one home version relates to the wider family of Naga Galho.
Koorkka Mezhukkupuratti: Kerala-Style Chinese Potato (Koorka) Stir-Fry with Shallots
A home recipe for Koorkka Mezhukkupuratti, Chinese potato (Koorka) precooked until soft with salt, turmeric and chilly powder, then stir-fried briefly with sliced shallots in coconut oil. This article follows one written recipe in its original units and order, explains what Koorka is and why it is not an ordinary potato, and is clear about what the source leaves unspecified.
Palak Paneer: Spinach Gravy with Soft Paneer (पालक पनीर)
How to make homestyle palak paneer for 4: blanch spinach for about a minute, cool it in ice water to help hold its green, blend it with ginger, garlic and green chili, cook it into an onion-tomato masala, then fold in the paneer, turn off the heat and add the cream. Includes ingredient choices, substitutions, fixes for dull color or watery sauce, and how palak paneer differs from saag.
Dal Makhani: Punjabi Whole Black Urad and Rajma Simmered with Butter (दाल मखनी)
How to make dal makhani, the Punjabi-style dish of whole black urad and a little rajma cooked soft and simmered with tomato, butter and spices. Covers overnight soaking, the separate boil red kidney beans need, judging doneness after pressure cooking, choosing beans, fixing common problems, and the restaurant stories behind the dish.
Mirza Ghasemi: Smoky Eggplant and Egg from Gilan, Northern Iran
A recipe for mirza ghasemi, a specialty of Gilan on Iran's Caspian coast. Char eggplant, tomato and garlic in their skins for smoky flavor, chop them, cook down and steam, then finish with eggs over high heat. Covers the name's origin and serving with rice and flatbread.
Kafteji Recipe: Tunisian Fried Vegetables Chopped and Mixed with Egg
Kafteji is a Tunisian dish of fried vegetables chopped and mixed with egg: peppers, tomatoes and squash. Covers frying separately, peeling peppers, the egg.
Tavče Gravče: North Macedonia's Baked Bean Dish
Tavče Gravče is North Macedonia's national dish of white beans in a paprika sauce, baked in a clay pot (tava). From soaking the beans to baking time.
Prebranac Recipe: Serbian Baked White Beans with Onions and Paprika
Prebranac is a Serbian winter dish of white beans simmered until tender, then baked with slowly sweetened onions and red paprika. Step-by-step photos cover substitutes for tetovac beans, oven heat, how to tell when it is done, how to rescue it, and storage.
Fakes Soupa Recipe: Greek Lentil Soup Finished with Vinegar
A Greek home-style lentil soup made with brown lentils and olive oil. Learn the heat that keeps the lentils whole yet tender, when to add tomato and vinegar, and how to rescue a pot that has cooked down too far.
Revithada: Sifnos Chickpeas Slow-Baked in the Oven
Revithada is eaten on Sunday mornings on the Greek island of Sifnos. A home recipe for chickpeas and onions slow-cooked in the oven, covering how to soak dried chickpeas, the water level at 150°C, how to use lemon, and a canned-chickpea shortcut. Also the clay-pot and wood-oven tradition, how Paros differs, and storage and fixes.
Eetch: Armenian Red Bulgur Salad with Tomato and Red Pepper
Eetch (also Eech) is an Armenian meze of fine bulgur softened in a tomato and red pepper sauce. How it differs from tabbouleh, pomegranate molasses and sumac, serving warm or cold, lettuce-leaf wraps, choosing the grind, and storage.
Mujaddara: Lentil and Rice Pilaf from the Middle East
How to make mujaddara, the humble Middle Eastern home dish: brown lentils and basmati rice cooked with cumin and cinnamon and topped with plenty of crisp fried onions, with tips for the onions, regional versions, nutrition, and how to pair it with yogurt.
How to Make Dolma: Turkish Stuffed Grape Leaves
An authentic recipe for Turkey's traditional dolma. Grape leaves wrapped around spiced rice, pine nuts, mint, and dill, then simmered in olive oil, the king of appetizers. From how to roll yaprak sarma to variations and where to find jarred grape leaves.
İmam Bayıldı: Turkish Eggplant Stuffed and Simmered in Olive Oil
A recipe for imam bayıldı, the Turkish eggplant dish whose name means 'the imam fainted,' made with globe eggplants. It covers peeling in stripes, salting to draw out moisture, the onion and tomato stuffing, simmering 45 to 50 minutes in olive oil, why it is eaten cool, and storage.
Fasolada: Greece's White Bean Soup
A full recipe for fasolada, Greece's national dish: a humble white bean soup made with olive oil, tomato and vegetables, eaten through the Orthodox fasting seasons. Includes variations, the background of ladera cooking, FAQ and nutrition.
Kashmiri Dum Aloo: Baby Potatoes in Yogurt Gravy, Without Onion or Garlic
A recipe for Kashmiri dum aloo, the small-potato dish of northern India's Kashmir, made with Kashmiri chili powder, fennel powder, ginger powder, asafoetida, yogurt and mustard oil. It covers the thinking of the Kashmiri Pandit kitchen that uses no onion or garlic, heat control so the yogurt doesn't split, and the covered steam-braise that is the dum.