Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.
Inspired by the minestrone, sabziwale rajma (kidney bean and vegetable curry) combines a host of flavors, colors and nutrients to make a filling meal.
Fresh citrus taste, the bittersweet bite of rind, the happy translucence of homemade orange marmalade – really, what more could one ask for?
Master the art of making the perfect poori (Indian puffed bread).
Baby potatoes in yogurt sauce, tempered with nigella seeds and other Indian spices.
Plantain is tailor-made for new cooks – easy to slice, quick on the stove, demanding no hifalutin artistry. Here’s how to make a crispy spicy plantain fry.
Pears and power herbs in this delicious palate-cleansing concoction. Get a nutritional boost with pear mint ginger juice.
A combination of plantain with fenugreek leaves brings out the best in both vegetables. Learn how to make kela methi bhujiya, a vegan side-dish flavored with mustard and pepper.
Slow-cook turnips, fresh peas and carrots together for a warm, comforting winter curry: shalgam gajar matar.
Dalia is a rich source of vitamins and dietary fibre…did you say dalia is boring? Not so with this recipe. Add fruit and nuts – make dalia delicious!
Carrot and beans stir fry, flavored with curry leaves. A healthy vegan side dish.
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