Sunday breakfast – I decided to spruce up my plain oats with mango, and loved the result.
A seasonal take on the conventional rice phirni. Serve mango phirni in silver bowls for a classic feel, or layer it parfait-style with nuts and mango cubes.
Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, it’s a guaranteed crowd-pleaser.
Prepare yourself for an onslaught of red, and a megadose of vitamins and minerals. Watermelon, pomegranate and beetroot combine to make a wonderful cooling concoction.
Okra strips cooked with a delicious mix of Indian spices.
A multi-spiced dish with chickpeas, channa masala is a great favorite in north India, especially on a party menu.
A simple, dry preparation of “supergreen” amaranth leaves with fried onions and a hint of spices. Chaulai saag – as delicious as it is nutritious.
A chutney packed with the goodness of fresh coconut and curry leaves. Coconut curry leaves chutney is great on the side with dosa or idlis.
A simple side dish made with sattu (roasted gram flour) as its prime ingredient, flavored with mustard oil. Sattu chokha – comfort food from Bihar.
A quick and simple tomato carrot soup that doesn’t require much toiling in the kitchen. Hot wholesome soup – in minutes!
Microwaved tomato salsa with ingredients that lend it a distinctly Indian flavor. Great companion for stuffed parathas or plain rice.
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