The Steaming Pot - Easy vegetarian recipes from India

Lightly fried brown rice with basil walnut pesto made fresh at home. A filling and nutritious one-pot meal.

(more…)

"Cannot handle the pungency of radish" – is that your rationale for staying away from radish-based curries? I know how you feel. Once upon a time, I was you. Till I discovered tricks to tame the mighty mooli. May I gently recommend to you my mooli fry recipe. With steps calculated to reduce the sharpness of radish, mooli fry presents to you this root veggie in its mildest form.

(more…)

Green tea, which is made from Camellia sinensis leaves, is widely known to have a wealth of health benefits. The tea originated in the country of China, before quickly spreading throughout the Asian continent. Today, people all around the globe consume the delicious drink as a way to improve their health, boost their immunity and enhance their brain functions. Nevertheless, many westerners do not understand the precious protocols involved with traditional green tea preparation. Most opt for the most convenient and quickest method. Are you positive you’re getting the most from your green tea?

(more…)

A Bihar-style potato drumstick curry (aloo sahjan), in which the fiery flavors of mustard and garlic giving company to drumstick.

(more…)

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.

(more…)

Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.

(more…)

Sundal is a simple legume preparation from south India – a style of cooking in which boiled legumes are tempered with spiced oil and fresh coconut. The sattvic ingredient profile of sundal makes it a popular prasadam (i.e. blessed by the Gods) dish. During the nine days of Navarathri, south Indian homes traditionally offer sundal to their guests, prepared with a different legume each day.

(more…)