The Steaming Pot - Easy vegetarian recipes from India

Ridge gourd served up in special style: shallow-fried cylinders of the gourd stuffed with a peanut-sesame-coriander spice.

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Stir-fried boiled millets with assorted vegetables, peanuts and seasoning – a healthy one-pot meal that sits just right in the lunchbox. Millet peanut vegetable stir-fry is vegetarian-friendly, gluten-free, and uses no onion or garlic.

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Have boiled rice in your fridge ? Congratulations – you can have your dinner ready in seven minutes flat, with this lemon rice recipe. Tangy, tasty, superquick – it’s a blessing on days when there is just no time to cook.

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The southern states of India excel in the art of making various types of podi: literally ‘powder’, the word is used to describe ground dry spice blends. One really smart use of podi is as a ready-to-eat mix for plain boiled rice. Within seconds, a swirl of podi transforms plain boiled rice  into a fancy one-pot meal. The traditional podis I’m familiar with use a legume such as toor dal or chana dal as the base; this very simple 3-ingredient podi uses peanuts instead.  On days when there’s no time to cook a set meal of rice-dal-curry, this podi-based peanut sesame rice is a lifesaver.

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A nutritious one-pot meal in which fenugreek leaves, peanuts and ghee add their charm to rice. Methi moongphali chawal is just the answer for you if you *want* to consume fenugreek for its health-giving properties but find its – shall we say, potent – taste unpalatable.

This recipe is really quick to put together if you have the boiled ingredients and the spice base – methi chutney – ready beforehand. Do as I do – make a big batch of methi chutney, use it as side dish on Day 1 and in fenugreek peanut rice on Day 2. Ek panth do kaaj.

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Raw unsalted shelled peanuts, when boiled, acquire a rich softness, a departure from the taste and texture of roasted peanuts. While the crunch of roasted peanuts sits well with chutneys and in jhalmuri, boiled peanuts are great in salads.

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