The Steaming Pot - Easy vegetarian recipes from India

Once upon a time, when I couldn’t tell the most basic cooking ingredients apart, I decided to cook myself some khichdi. The end result was a slimy mess. It dawned on me after downing a few spoonfuls that I had cooked the khichdi with dhuli urad dal instead of yellow moong dal. The two looked so alike to my untrained eye that, unless I was squinting to detect the right shade of pale yellow, I could swear they are one and the same.

My early struggles in the kitchen were peppered with many such quandaries. Is this coriander powder or garam masala? Is that besan or sattu? Nigella seed or mustard, cumin seed or saunf?

If only I had thought of labeling my storage jars then…

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I write this sitting in India, living through a lockdown to combat COVID-19. In these tough times, when kitchen essentials are in short supply, I am turning to comforting, minimalist recipes.

Ingredients with a long shelf life.

Recipes that skip a key item or two.

Ghee and rice.

Dishes that are quick to put together on work-from-home weekdays.

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Chana dal paratha with dahi and achar – nothing else comes close for a filling, comforting Sunday brunch. Try it this weekend!

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Making beetroot raita is like taking a complementary course in color therapy. Boil the beets – witness the transparent water turn a purple-red. Peel, trim, grate – get your fingers prettily tinted. Fold grated beet into plain yogurt – behold swirls of white-pink so vivid, you’d be reminded of rubies and pale silk. This beetroot raita, I promise, will make the staidest meal come alive. (more…)

A simple stir fry of potatoes and cauliflower elevated by the tadka of fenugreek seeds in mustard oil. Aloo gobhi bhujiya pairs well with pooris / parathas and stacks well in the lunchbox.

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Each kitchen stint with the chayote teaches me something new. When I began cooking with this gourd, peeling it was hard – till I learnt the techniques of making triangular notches around its folds and boiling it before peeling. Soon I discovered a different variety of the chayote: the “Ooty chow chow”, which has a smooth exterior that demands no fiddling with folds at all.

So I switched loyalties to the Ooty chow chow, as my observant regulars would have noticed in the post on chayote dal.

While cutting raw veggies and fruits, I sometimes pop a few chopped pieces into my mouth. A reflex action if you will, this usually leads me to grimace and move on – but when I did this with the Ooty chow chow I stopped in my tracks. This vegetable didn’t just look like a pear, it tasted startlingly like one. Do I even need to cook this, I wondered. (more…)

Avengers: Infinity War famously declared "We Will Deep Fry Your Kebab". This kachche kele ke kebab recipe duly follows that memo.

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