Category Archives: Vegetarian
Spaghetti with mixed vegetables and Orange Juice | Authentic Vegetarian Recipes | Traditional Indian Food | Step-by-Step Recipes
Recently I had dinner at a vegetarian restaurant in London where they were actually sharing their recipes with their customers by leaving recipe cards to pick up as you left the restaurant. I picked up this recipe and made the dish. My young niece who is visiting me my USA helped me follow this recipe
Vegetable Biryani | Authentic Vegetarian Recipes | Traditional Indian Food | Step-by-Step Recipes
Ingredients for 4 servings:2 cups Basmati Rice1 cup Mixed Vegetable (brocolli, baby carrot, peas, sweetcorn and red peppers)4 baby potatoes1 Onion4-5 Fresh Green Chillies1 tsp Salt1 tsp Red Chilli Powder1 tsp turmeric2 tsp Cinnamon and cloves ground powder3 cups of tomatoes ( I used tinned tomatoes)2 tbsp Cooking Oil ( I used sunflower oil)1/2 tsp
Cherry Jam | Authentic Vegetarian Recipes | Traditional Indian Food | Step-by-Step Recipes
Zucchini Lasagna
Photo by Julia Gartland. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog. Prep time 30 minutes Cook time 1 hour 20 minutes Serves 8 Author Notes Sliced zucchini, gooey mozzarella, chunky tomato sauce, creamy ricotta, repeat. If you’re reading this and paused when you saw zucchini, believe me, I understand. I used to be squeamish
Roasted Vegetable Baked Ziti
Ingredients:8 ounces whole cremini mushrooms, stems removed and reserved for another use2 red bell peppers, chopped (2 cups)1 large fennel bulb, chopped (2 1/2 cups)1 large zucchini, chopped (2 cups)1 large red onion, cut into 8 wedges1 pint cherry or grape tomatoes5 garlic cloves, chopped (2 Tbsp.)2 tablespoons olive oil1 ½ teaspoons table salt, divided¾
Mughlai Kheema Paratha
Serves 2 Author Notes How thrilling it feels to have picnic with such a royal dish, which was splendidly served as a side dish to none other than the Mughal kings in the bygone era! Yes, this is the Mughlai Kheema Paratha, which is stuffed with spicy mutton kheema (minced meat of a male goat)
Roasted Delicata Squash Stuffed with Autumn Farro
Photo by Jame Ransom Serves 4 Author Notes Thanksgiving is such a rich holiday, evoking dreamy spreads and deep traditions. Although the feast may vary, community, family, and gratitude remain rooted in the heart. Stuffed squash is a perfect main vegetarian course. Delicata is sweet and timeless—it lends itself well as a cornucopia to hearty
Spice-Braised Gingered Eggplant with Mint Yogurt
In a medium bowl, whisk the yogurt with the mint and vinegar and season with salt. Cover and refrigerate. Preheat the oven to 400°. In a large, deep skillet, heat 1/2 inch of vegetable oil until shimmering. Add half of the eggplant, cut side down, and fry over moderate heat, turning once, until lightly golden
