The Steaming Pot - Easy vegetarian recipes from India

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

(more…)

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.

(more…)

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.

(more…)

In the post on coriander parsley pesto, I had promised to share recipe ideas using pesto.

And so, here I am, delivering on that promise.

Three recipe ideas using pesto as key ingredient: mushroom and cherry tomato sauté with pesto, spaghetti with pesto, pesto on toast.

1. Mushroom and Cherry Tomato Saute with Pesto

(more…)

The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.

I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.

(more…)

Learning how to make stuffed parathas wasn’t exactly a cakewalk for me. Most often I would go overboard with the filling and the paratha would crack open while rolling, leaving a messy spill. To counter that, I would fill so little that only superactive taste buds could tell there was actually something between the layers of atta.

One day, quite by accident, I discovered this pleasing middle ground – aloo parathas without stuffing. Sharing my method here. I’m sure this will help the novice paratha rollers among you.

(more…)