The Steaming Pot - Easy vegetarian recipes from India

Surplus coaxes us towards invention as much as scarcity. I hate to throw food items away and equally hate to have them beyond their "best before" dates. So I’m using up my pack of poppy seeds that’s dangerously close to expiry in varied ways . Ditto for my bunch of fresh mint leaves. I used some in pudina chutney last night when the mint was freshly plucked – the rest went into this kala chana recipe.

How awesome it is when untried combinations of flavours turn out well.

(more…)

This herbaceous green dip is the perfect partner for Indian snacks like nimkis and samosas. The digestion-friendly properties of mint and yogurt balance out the high spice and oil content of fried Indian snacks.

(more…)

After a day in the hot sun or with a heavy meal, buttermilk feels like a blessing. Famed for its therapeutic, digestive properties, buttermilk is also delicious.

(more…)

Vendor carts sell fresh green mangoes right outside my home these days. What better invitation to pick some up and make aam panna?

Making aam panna is a little time-taking but it’s worth the effort. The drink is packed with nutrition, helps you tackle the bad effects of loo, besides readymade aam panna doesn’t taste nearly as good. (more…)

Beat the heat with this cool drink packed with the goodness of mint and yoghurt.

You Need:

• Fresh plain yoghurt – 2 cups
• Fresh mint leaves – a small bunch
• Pepper corns – 6
• Roasted cumin powder (bhuna jeera) – 1/2 teaspoon
• Black salt – 1/2 teaspoon
• Ice cubes – 8

How To:

(more…)

Come Indian summer and raita begins to feel like manna from heaven.

For the uninitiated, ‘raita’ is a yogurt-based accompaniment with Indian meals. Served cold, its digestive, cooling properties are a great counterpoint to the otherwise spicy Indian meal.

There are endless variations to the raita – every region has its specialties, every family has its own spin on it. Here is one raita recipe that I specially like – using moong sprouts and onions.

(more…)

A plus of cooking only for yourself is the chance it gives you for daring experimentation. Do whatever. Relish it if it turns out brilliant, commit it to memory (and blog) for treating others in future. Shrug it off if it does not; it’s only one that suffered through it.

(more…)