The Steaming Pot - Easy vegetarian recipes from India

What’s the best thing about Indian summer? Fresh, in season mangoes! Use this wonderful fruit in mango raita to add a cooling complement to Indian meals.

Mangoes come in many varieties: they can be small, red and pulpy, or large yellow-green and firm. Of all cultivars, the alphonso is widely regarded the most exotic. Back in Bihar, people swear by the malda and dusehri. In South India, the banganapalli – named after a town in Andhra Pradesh – is very popular.

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If we look hard enough, we will find parval (pointed gourd) in South India but it just isn’t the same. The skin is too thick, the insides yellow. Not like the beautiful green ellipsoids we get back in Bihar. During this visit to Patna, I brought back a packet of fresh parval, determined to make aloo parval. I was surprised at my own excitement to be cooking this vegetable – as far as I can recall, parval never made it to my "favorite veggies" list and yet, here I was, giddy with happiness at the thought of eating parval from Bihar. There is something to be said for deprivation.

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

Making aam panna is a little time-taking but it’s worth the effort. The drink is packed with nutrition and helps you tackle the bad effects of loo. Adding mint into the mix enhances its cooling and digestive properties. You do get aam panna too, but that doesn’t taste nearly as good as the homemade stuff. (more…)

For days when you want to allow yourself a little snack-time indulgence. These mouth-watering pan-fried spring rolls go very well with coriander chutney.

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A goodness-filled glass of fruit juice to start the day. Apple orange ginger juice can be made using the method described in this post, even if you do not have a juicer to do the legwork for you.

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Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that…with caution and creativity, you come up with a delicious accompaniment for your meal.

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How to make yogurt at home, in five easy steps.

1. Start with the correct "jodan"

"Jodan" is what we call the little amount of yogurt that cultures and sets the full thing. For yogurt to turn out thick and tasty, the foundation – its jodan – has to be right. I generally save some jodan from my previous batch of yogurt but if you don’t have any handy and live in India, I can suggest Nestle’s plain white yogurt. I have tried other brands like Britannia and Amul – they taste great on their own but don’t work as well when used as "jodan". Other options: the local dairy, or borrowing a bit off your neighbours.

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