The Steaming Pot - Easy vegetarian recipes from India

Corn on the cob is so good boiled, I mostly have it without taking it through any elaborate "treatment" routine. A little salt, a little chilli powder, a dash of lime juice – rub it on and bite directly off the cob – that’s my usual mode of having boiled corn.

Then again, there is something to be said for the occasional exoticization.

Presenting for you my recipe of corn with spinach and cheese. Serve it with garlic bread for a sumptuous weekend brunch.

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Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.

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Do you realize that if you stack round parathas in a square lunchbox, then even with the largest paratha size your lunchbox can accommodate you leave more than 20% of its surface space unused?^[1]

Does this er…criminal wastage bother you?

You can’t beat geometry. But you can pack parathas in your square lunchbox without an inch of space going waste. Let me show you how.

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When chefs with expertise in other cuisines turn to Indian, it is lovely to see their interpretations of dishes well-known to us. Parathas are regular fare at my place but I learnt of this interesting variation courtesy MasterChef Australia.

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I never knew what Brussels sprouts were in my growing up years. My first sight of this vegetable was during a work assignment in UK. They were served at a party steamed whole, and their appearance had me entranced. If Gulliver’s Lilliput land cultivated cabbages, this is how they would look.

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This happens often with me – I make rajma (red kidney beans) masala, there is plenty leftover after a filling meal and then I don’t feel like do a repeat for the next meal. What is the best way to finish off the remaining rajma masala?

My vote goes to these super-tasty rajma parathas. Packed with the flavors of the rich tomato-garam masala gravy, they also take next to no effort at the time of making.

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