Each time I make this dish, I am more and more amazed by its qualities. A ton of greens—packed with nutrition, antioxidants, and fiber—are cooked in a single pot, and then flavored with onions fried in pure ghee. The result is succulent and very well balanced. I love this dish with rice, with flatbreads like…

It is hard to think of an ingredient that is more useful than a preserved lemon. It can be the finishing touch on all manner of soups and stews, or that magic ingredient in a salad dressing or pasta. Adding preserved lemons to anything takes its flavor to the next level. Lemon’s bright sour taste…

Shortly after he agreed to support his son’s marriage to a Westerner, my future South Indian father-in-law (appa) gave me this piece of advice: “When cooking, put turmeric in every dish.” I looked at him incredulously and nodded affirmatively, but I was thinking to myself, “Are you really serious?” Cooking with turmeric? I could not…

Buttermilk, known as takra in Sanskrit, holds a very special place in the ancient system of healthy living from India, known as Ayurveda. It was written in one of the ancient Ayurvedic texts: “He who uses takra daily does not suffer from diseases, and diseases cured by takra do not recur.” AND “Just as divine…

Everyone wants to eat more vegetables, but sometimes it’s hard to feel inspired or find simple vegetable side dish recipes that you really enjoy. Our goal at Buttered Veg has always been to share vegetarian recipes that are so good you love to eat them, not only because you know it’s good for your health. The…

Known as one of India’s most popular dishes, aloo gobi is a vegetable side dish made with cauliflower and potato fried together with onions, ginger, tomatoes, and fragrant spices. Although I am calling for ghee, this dish is easy to make vegan by using vegetable oil instead. You’ve also got gluten-free, soy-free, and all natural…

Green soup is like a warm green smoothie for the soul. Imagine that a warm green broth is much easier to digest than a cold drink, especially with the addition of a few warming spices like cumin and ginger. To make green soup, all you need to do is simmer zucchini, green beans, and celery…

The whole of India was in an uproar several years ago after the cabinet minister in charge of food processing suggested that khichdi be declared India’s national dish. It happened during a charity event where celebrity chef and entrepreneur Sanjeev Kapoor cooked up 800 kilograms of khichdi to demonstrate India’s food processing prowess on the…

I really love this recipe for Swiss chard and leek crostata, by Joshua McFadden of cookbook fame, “Six Seasons: A New Way with Vegetables.” This cookbook is the winner of so many Best Cookbook of the Year awards it is literally unbelievable. On Amazon right now, it has 168 five star reviews. As a vegetarian, I…