The Steaming Pot - Easy vegetarian recipes from India

Did you know that the cucumber originated in India? It is only fitting that this gourd gets used to add the “cool" factor to Indian cuisine. Here’s to the pitta-placating, palate-cleansing cucumber raita (yogurt dip).

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15th August is just round the corner. To celebrate India’s Independence day, let the tricolor inspire our food. Here’s an idea in saffron, white and green – a patriotic raita.

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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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A fruity raita to give company to Indian meals, specially good when you have heavy gravies like kofta curry or paneer butter masala on the menu. I love the sweet and tart taste that ripe pineapple gives to the raita.

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Raita (yogurt dip), with bottle gourd as its prime ingredient, provides a lovely balance to rich Indian gravies. Bottle gourd and yogurt are bland on their own, but the other ingredients that go with lauki raita give it a suprising tangy twist.

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A sweet-and-tangy carrot and onion raita with crunch and a color palette reminiscent of  the Indian flag!, this cool accompaniment for Indian meals give the perfect balance to spicy gravies.

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A fruit raita for my lunch gathering today, with the "king of fruits" as it is called – the mango. 

This fruit comes in many cultivars, each with its own distinct taste, texture and characteristics. Mangoes can be small, red and pulpy, or large, yellow-green and firm. Some cultivars are so squishy that the only decent way to eat them is by making a hole at the top and sucking the juice out.

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