The Steaming Pot - Easy vegetarian recipes from India

Every time I watch a rerun of Sooryavansham on TV (laugh if you will, I enjoy that film) I am struck by the scene in which Radha covers up for the lack of supplies in her kitchen by preparing meethe chawal. Celluloid can inspire us in unexpected ways, as this post is proof. My story may not be as dramatic as that of families reuniting tearfully after watching Sansar (a real effect of the film in the year of its release, I’m told), but it’s still worth telling for those in a culinary quandary similar to mine.

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I got up this Sunday morning with a halwa craving, fondly remembering the sooji ka halwa my mom used to make on weekends. There was no sooji (semolina) in the pantry to recreate her recipe, so I turned internet-wards for recourse.

The recipe for gur aur atte ka halwa (jaggery and whole wheat flour halwa) on Divine Taste struck an instant chord: the pictures were mouth-watering, and the key ingredients – whole wheat and jaggery – were healthy substitutes (well, more importantly, available with me!) for semolina and sugar.

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Okra / bhindi – one of the most versatile vegetables in Indian cuisine. I cook it with onions or without, season it with Indian spices, or sometimes look westwards for inspiration.

Despite the same core ingredient, each of these okra dishes tastes worlds apart. Dahi bhindi (okra cooked in a yogurt-based gravy) is one such unique preparation. The recipe includes besan (gram flour) which adds body to the gravy, and a freshly prepared ginger-pepper blend which gives it a distinct, sharp kick.

Here’s how to make dahi bhindi. (more…)

Cool homemade yogurt, flattened rice that needs no cooking, honey/jaggery and fresh fruit. A breakfast so healthy it’ll give you a palpable halo around your head. Presenting for you staple morning-time food from Bihar – dahi chura.

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Corn on the cob is so good boiled, I mostly have it without taking it through any elaborate "treatment" routine. A little salt, a little chili powder, a dash of lime juice – rub it on and bite directly off the cob – that’s my usual mode of having boiled corn.

Then again, there is something to be said for the occasional exoticization.

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Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.

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