The Steaming Pot - Easy vegetarian recipes from India

Today is the 200th birth anniversary of Edward Lear (12 May 1812 – 29 January 1888), a British author and poet renowned for popularising the limerick form of poetry.

Twitter is agog with wishes of Happy Limerick Day. I’m adding my little bit with verse in limerick form.

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If you a want a change from the same old yellow dal but not something as heavy as rajma and channa, sabut moong dal (greem gram) is the one to go for.

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A traditional recipe from Bihar/Bengal that revels in the heady potency of mustard. If you like the sharpness of mustard and mustard oil, you are in for a treat with sarson wale aloo (potatoes in mustard sauce).

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I’m excited to receive my very first blog award – the Liebster Blog Award – thanks to themustardseed, a lovely blog of which every recipe makes me think "this is MY kind of food" and every photograph whets my appetite. Thank you, themustardseed!

Now is my turn to pass on the award. The rules are:

• Thank your Liebster Blog Award presenter on your blog.
• Link back to the blogger who awarded you.
• Give your top 5 picks for the award.
• Inform your top 5 by leaving a comment on their blog.
• Post the award on your blog.

Forwarding the award to 5 food blogs I was instantly hooked on to and now enjoy reading regularly.

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Add a chocolatey twist to banana milk shake. That one tweak does not just adds to the taste of banana chocolate shake, it also makes the nourishing beverage a lot more visually attractive.

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You know those mangoes we get this time of the year, neither ripe nor unripe but somewhere in between. Too sour to be eaten as-is or used in milkshakes, but not raw enough for panna. What to do with such mangoes?

Make sweet mango chutney, if you ask me.

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Today’s post is about a much-loved breakfast dish in India – besan ka cheela. For the uninitiated, besan is flour made from Bengal gram (chana dal), used in Indian cuisine in a variety of dishes such as kadhi, jhunka and pakoras.

In cheela, batter is made out of besan and other ingredients, shallow-fried like pancakes on an skillet/tava and served hot.

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