The Steaming Pot - Easy vegetarian recipes from India

From my mom’s kitchen, a colorful, vegetable-laden poha for a superhealthy kickstart to the day.

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Green mung dal, when boiled, retains its shape unlike dals like masoor (red lentil) and toor (yellow lentil). One can put boiled mung dal to good use in a salad.

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A spin-off on the snack Chura Bhuja with Mattar, this dish uses the healthier red poha instead of white.

The method of making is exactly the same – the only difference with red poha is that it’s a little less easy to make out when it is done. With white poha, the color change to golden is a sure indicator. With red poha, the color is already dark when you start so you need to be more watchful. The poha turns crisp and ready to eat in about 5-6 minutes. I take a little nibble to make sure.

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Snack time – want something chatpata to go with your steaming hot Indian tea? Here’s a protein-rich idea.

You Need:

• Soya bean granules – 1 cup
• Boiled potato, peeled – 1
• Bread slices – 2
• Onion – 1, finely chopped
• Green chilies – 2, finely chopped
• Ginger – 1 teaspoon, grated
• Coriander leaves – 2 tablespoons, finely chopped
• Salt – to taste
• Oil – for shallow frying

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This recipe has been contributed by a dear friend from college, for days when you want to allow yourself a little snack-time indulgence.

These mouth-watering pan-fried spring rolls go very well with coriander chutney.

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The quintessential Bihari snack – chura bhuja.

What is chura, did you ask? Chura is the Bihari word for flattened rice, called chiwra elsewhere in north India. The more common way of preparing chiwra is in its moistened form as poha but this tasty dish uses chura dry.

What is bhuja, did you ask? That is another Bihari word, for a dry roasted snack.

Chura bhuja can be had on its own but it tastes best when accompanied with a mattar (peas) dish – here is a simple recipe. If you have the time and inclination you could prepare it as a full-fledged ghughni with onions and tomatoes.

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If you love French fries but avoid them for health’s sake, here’s a way to prepare them without the deep-frying.

You Need:

• Potatoes – 3 or so: don’t take too many, else what’s the use if you’re cutting down on fat but loading up on the carbs?
• Pot for boiling – 1
• Colander – 1: you can do without this, if you know the art of draining out water from boiled solids without using a strainer
• Wide non-stick pan – 1: you cannot do without this, a regular kadhai won’t work
• Oil  -  the tiniest bit
• Salt/Seasoning  – as you wish

How To:

Cut raw potatoes into fingers or wedges. Boil potato wedges in salted water till 3/4th done (when pricked, the knife should go through but not too smoothly). Turn them over in a colander. Run cold water over them, then allow to drain completely.

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