This chutney requires a lot of herbs. If the bunches at your supermarket are small, buy two or three.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
These cookies are gently sweetened and perfect with a cup of tea.
Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
A festive eggplant dish great for gatherings.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.