Sunday breakfast – I decided to spruce up my plain oats with mango, and loved the result.
Bihar’s specialty – sattu paratha, or pan-fried flatbread with a roasted gram flour filling.
Pan-fried bread rolls stuffed with homemade paneer filling.
A hot and sour Andhra-inspired tomato peanut chutney – mix with boiled rice for a lip-smacking meal!
Learn how to make this north Indian favorite – fenugreek and onion dumplings fried and dunked in spiced yogurt sauce.
Chana dal (Bengal gram) cooked with raisins, cumin, cinnamon and cloves, drizzled with ghee. And thoughts on recipes inspired by fiction.
Looking for a creative/unusual gift for a food lover? Some options based on my favorite buys and stuff from my wish list, which you could pick from.
Hare moong ka cheela, or savory pancakes made of ground green gram, for a tasty protein-rich breakfast.
Thin, crisp and mildly sweet puas – learn how to make this dessert/snack from Bihar.
Broccoli and red pepper are not traditionally used in Indian cooking, but they take to Indian spices very well. See how!
Zuchhini and tomatoes, in their miniature avatars, quickly cooked and tossed with herbs and feta cheese. Bliss!
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