Sunday breakfast – I decided to spruce up my plain oats with mango, and loved the result.
The least effort, nutrition-packed kickstart to the day.
3-minute boiled Quaker oats in a cup of milk, topped with honey and raisins.
Kathal ki sabzi (raw jackfruit curry) is an Indian vegetarian delicacy cooked especially around the month of Holi.
Food themed movies in Hindi, in which the hero is a chef and the plot revolves around food.
Pomegranate raita – a cooling, fruity, cumin-flavored yogurt dip to go with fiery Indian meals.
Palak paneer can have a rich green color – no brown tint – if only you make it this way!
This tomato olive capsicum pasta – with its key ingredients roasted – has a lot of character. It has been through trial by fire, after all.
Here’s a way to sneak in some cabbage goodness into your meals, without cooking up a full-blown cabbage curry: make cabbage paratha.
Banana blossoms seasoned with sharp, freshly ground spices and cooked in mustard oil…prepare yourself for a riot of flavors!
Gobhi musallam is a gourmet’s delight, a cauliflower delicacy to jazz up any festive menu. If you thought vegan was bland, think again!
Colocasia/taro gets along with the tangy richness of yogurt like best pals! Try dahi arbi to see how.
If anything can get your flaxseed-hater to convert, this utterly delicious peanut flaxseed chutney is it.
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