Pakodas - hot, crisp, veggie-laden mouthwatering snack!

This chickpea curry gets its flavors from tomatoes, olive oil and Italian seasoning. It uses no onion or garlic!

Sliced potatoes "chokha style" is a spin on Bihar's aloo chokha, with thin potato disks combined with onions, chilies and mustard oil.

Lightly cooked cucumber side dish flavored with mustard and fresh lime. Quick and easy vegan-friendly recipe.

Ginger lime mung dal has a healing touch. Excellent for days when you want to soothe a sore throat.

Brilliant criss-cross of colors in kaddu borani: pumpkin slivers served with tomato and yogurt sauces.

Buttermilk with curry leaves, ginger and mint - a tasty cooling thirst-quencher.

Ridge gourd potato curry cooked with panch phoron, mustard oil and poppy seed paste [vegan]

Panchmel (literally, "five-blend") dal brings together five legumes in a rich, comforting dish. Added bonus: garlic-ghee tadka.

Stuffed ridge gourd curry - a delicious party-special vegan side that gets ready within minutes.

Easy stove-top dessert - sabudana kheer (sago pudding) flavored with vanilla and cinnamon. No eggs, no oven needed!

Methi ke parathe - pan-fried fresh fenugreek flatbread served with dal, raita, curry. A Delhi winter favorite!

In chayote tomato curry, chayote squash is slowly simmered in a tomato-mustard base. Vegetarian-friendly and lip-smacking!

Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you – coated with spices, quickly cooked in mustard oil,green

Chana dal (Bengal gram lentil) in a gloriously spiced curry - a royal treat!

Red lentil fritters (masoor dal pakodi) - vegan-friendly crunchy munchies!

Jhunka / zunka - a vegetarian side fortified with gram flour. Spring onions and ginger give it extra zing in this recipe!

This spice-crusted colocasia side dish is as delicious to taste as it is easy to cook [vegan]

Radish walnut chutney, in which the peppery crunch of white radish is melded with the earthy nuttiness of walnuts.

Delicious side dish of spice-stuffed baby eggplants that can be put together easily if you have basic Indian spices on hand.

Kachumber - classic oil-free Indian salad made with fresh and crunchy raw veggies, dressed with lime juice and green chilies.

Vegetable red lentil (masoor) dal with butter-garlic tadka. Served with cauliflower curry, salad and chapatis.

Pooris (deep-fried Indian bread) - learn how to make these crisp, light and gorgeously puffed!

Vegan delight! Okra and baby potatoes slowly simmered in a delicious tomato-garlic gravy.