The Steaming Pot - Easy vegetarian recipes from India

A round up of easy vegetarian rice dishes that you can whip up with little time and effort. The addition of vegetables, dals and condiments ensures that you get a range of flavors and nutrients with your meals.

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While wolfing down gobi manchurian, I wondered what to do next with my pack of wolfberries. That’s when sudden inspiration struck me. Allow me to present goji berry dal tadka, a happy marriage of Indian dal tadka with the Chinese “superfruit” goji.

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A Bihari meal typically carries small servings of side dishes next to rice/roti and curry: chutney, bhujiya (fried stuff), chokha (mashed stuff). Parval chokha is one such popular side, in which parval (pointed gourd) is boiled and mashed with seasoning.

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Potatoes and raw banana complement each others’ tastes beautifully in aloo kela ki sabzi (potato raw banana curry).

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A selection of not-often-used words that convey something about food in a manner so remarkable, they had me pause and admire the first time I heard them. Some of these words are witty, some technical, some distill a wealth of meaning in shorthand.

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A no-cook style of eating raw mangoes that’s lip-smacking delicious and what’s more – so easy a "no cook" can make it. Just get yourself a good quality knife/peeler and you are all set for preparing this…well, I call it raw mango salsa, though I hesitate to title the post so considering it might not be a purist’s idea of "salsa".

No matter what it’s called – it tastes wonderful!

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