No‑gas cooking: 10 vegetarian recipes you can make without LPG
With LPG supplies disrupted by the escalating West Asia conflict, these 10 no‑gas vegetarian recipes offer simple, reliable options for households facing cooking‑fuel uncertainty.
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Cold Tofu Sesame Salad
Soft tofu cubes mixed with soy sauce, sesame oil, chili flakes and chopped scallions make for a light yet flavorful dish. Often inspired by East Asian cold salads, it delivers a delicate balance of umami and spice. Quick to assemble and rich in plant protein, it’s a unique no-cook option many people rarely try at home.
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Mediterranean Chickpea Salad
Canned or soaked chickpeas tossed with chopped cucumber, tomatoes, olives and parsley create a Mediterranean-inspired salad that feels both hearty and fresh. A simple dressing of olive oil, lemon juice and salt ties the ingredients together. Packed with protein and fiber, this dish is filling enough to work as a quick no-cook lunch.
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Peanut Butter Banana Bowl/Toast
Slice bananas into a bowl and drizzle peanut butter over them for a quick, energy-packed snack. Add a handful of nuts, seeds or a little honey to enhance the flavor and texture. The creamy, naturally sweet combination makes it a satisfying option for breakfast, post-workout fuel or a midday energy boost.
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Cucumber Yogurt Bowl
This cooling dish combines thick yogurt with chopped cucumber, salt, roasted cumin powder and fresh coriander. It’s similar to raita but can be enjoyed as a light standalone meal on hot days. Refreshing and hydrating, the combination is soothing for the stomach and perfect when you want something light and effortless.
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Avocado Toast
Avocado toast is a simple yet trendy dish that requires minimal effort. Mash ripe avocado with lemon juice, salt and pepper, then spread it generously over bread. You can add toppings like tomato slices, chili flakes or seeds for extra flavor. Creamy, healthy and satisfying, it’s a quick meal that feels both modern and nourishing.
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Soaked Poha Mix
Thin poha softens quickly when rinsed and rested for a few minutes, making it a surprisingly easy base for a no-cook dish. Mix the softened flakes with chopped onions, roasted peanuts, coriander and lemon juice. The result is light, mildly tangy and satisfying. Perfect for a quick snack or breakfast when you want something simple.
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Paneer Salad
Paneer cubes combined with crunchy vegetables like cucumber, tomato and onion create a refreshing and protein-rich salad that needs no cooking. Add lemon juice, black pepper and a pinch of salt to bring the flavors together. Mild yet satisfying, this dish works well as a quick lunch, a post-workout snack or a healthy side.
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Sprouts Salad
A bowl of fresh moong or chana sprouts makes for a nutritious, no-cook meal that is both filling and refreshing. Toss the sprouts with chopped onions, tomatoes, cucumber, lemon juice and a sprinkle of chaat masala for extra flavor. Rich in plant protein and fiber, this quick salad works well as a light lunch or an energizing evening snack.
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Fruit Chaat
Fruit chaat combines seasonal fruits like apples, bananas, papaya and pomegranate with black salt, lemon juice and a pinch of chaat masala. The sweet, tangy and mildly spicy combination creates a refreshing snack that is hydrating and naturally sweet. It is perfect for warm days or moments when you want something flavorful without cooking anything.
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Microwave Banana Cake
When you’re craving dessert but don’t want to turn on the stove, a microwave banana cake is a quick and comforting option. Mash a ripe banana and mix it with flour, sugar, milk, a little oil or butter, and a pinch of baking powder. Microwave the batter for a couple of minutes until fluffy and cooked through. The result is a soft, warm cake that’s naturally sweet and perfect for a quick treat.
Oxford Museum is returning a 500-year-old statue to India. Here's why
A 16th-century bronze statue of Saint Tirumankai Alvar, taken from a Tamil Nadu temple, was returned to India by Oxford's Ashmolean Museum after provenance was confirmed. The statue was identified using 1957 temple photos and repatriation efforts took nearly eight years. The Ashmolean Museum acquired the statue in 1967, unaware of its origins, and has committed to ethical collection practices.
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