The Steaming Pot - Easy vegetarian recipes from India

Doesn’t food acquire an exotic sheen when described in language alien to its roots? Mangodi sounds like something grandmas from my native place would add to curries simmering in earthen pots. Sundried lentil dumplings? That’s like stuff my hostel-residing cousins in Bangalore would cook on a rare Sunday, as they do pasta and bruschetta.

But there you have it. Mangodi = sundried lentil dumplings. Choose the name you like. Made of ground moong dal with a hint of salt and spices, mangodi globules are sun-dried for 2-3 days before they are ready to use in curries.

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Every time my mom makes spinach raita when guests are over, she is asked what went into the dish and how she made it. Sure to be followed by incredulous expressions when she lists out a mere five ingredients and two steps. Nothing that tastes this good can be so easy!

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Colorful vegetable poha for a hearty, healthy kickstart to the day.

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In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

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Who says the tastier the dish, the more sinful it is? Coconut date balls are the perfect rebuttal to that axiom.

Learn how to make this delectable sweet  packed with nutrition, with no added oils, no processed sugars. And vegan to boot.

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When chefs with expertise in other cuisines turn to Indian, it is lovely to see their interpretations of dishes well-known to us. Parathas are regular fare at my place but I learnt of this interesting variation courtesy MasterChef Australia.

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March must be the hottest month in Bangalore. In a few weeks, evening showers will visit us and cool the city down. Till then I’m doing the best thing one can do in dry hot weather – treating myself to chilled drinks. Lemon and strawberry cooler is one of my favorite go-tos of the season.

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