Sunday breakfast – I decided to spruce up my plain oats with mango, and loved the result.
Thin, crisp and mildly sweet puas – learn how to make this dessert/snack from Bihar.
For a vitamin-filled start to the day, indulge in carrot poha: flattened rice cooked crisp with grated carrot and pepper.
Sundried lentil dumplings cooked with red pumpkin and tomatoes. For a light, colorful dinner – red pumpkin mangodi curry.
Green chili pickle (hare mirch ka achar) – step-by-step recipe with pictures. Plus tips for making homemade pickles.
This sharp and tangy tomato pickle in mustard oil and vinegar works beautifully as a dip for stuffed parathas.
Inspired by the minestrone, sabziwale rajma (kidney bean and vegetable curry) combines a host of flavors, colors and nutrients to make a filling meal.
The creaminess of coconut plays off spinach beautifully. With rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.
Start your day with a wholesome breakfast: dried cranberry banana chia pudding, with a coconut-almond blend for added flavor.
A snack that capitalizes on chana dal’s nutty taste – sookhi chana dal needs minimal ingredients and is easy enough to be put together by a kitchen newbie.
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