Fruits Recipes | Page 12 of 14

Orange Clove Tea

Have you been on a spree of decadent eating? Those celebrating festivals, I bet you have. This refreshing orange clove tea is just for you.

Green Chili Pickle Recipe, and Tips for Pickle-Making

This was my first attempt at making pickle the traditional way and I have to confess I was nervous. The pickle jar needs to be placed out in the sun during the day and brought inside before sundown, regularly for days together. It needs to be handled with super-dry, ultra-clean equipment. My anxious mind asked – with no prior experience to bank on, a 9-to-6 job and other pressing domestic matters, will I be able to keep up with the discipline of pickle-making?

I did – and a week later, have this delicious green chili pickle recipe to share with you. Detailed step-by-step pictures included.

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

Moong dal and spinach complement each other perfectly. One comes packed with protein, the other boasts of high vitamin-mineral content; one is known for its digestive ease, the other for its roughage. And the colors – the pale yellow of moong playing off the rich green of spinach – are an added invitation to dig into this delicately flavored sautéed spinach moong dal.

From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.

This is the 100th post on The Steaming Pot. How lovely that it should coincide with the first post of the New Year! Best wishes for 2012 to each one of you. If you like this blog, please pass on the link to your friends, "Like" the Steaming Pot’s Facebook page and follow @steamingpot on twitter. Thank you VERY much for reading!

Sabudana, also called sago, is used as fast food in India. No, not the fast food of the burger-and-fries ilk. Fast food, as in vrat food. For those who don’t know what I’m talking about, explanation follows. Others, please bear with me a minute or feel free to skip the next two paras directly to the sabudana khichdi recipe.

There was a time when I lived next to a dairy that sold really fresh, soft paneer (cottage cheese). Now the only paneer I can lay hands on is the store-bought variety. Fridge life of three weeks says the wrapper, but within three days it starts to feel rubbery and sour.

Homemade paneer has acquired irresistible charm. Pre-packaged paneer will do no more – the taste buds crave the real deal.

Fortunately, this is an easily satiated craving. It is surprisingly easy to make paneer at home.