The Steaming Pot - Easy vegetarian recipes from India

Vendor carts sell fresh green mangoes right outside my home these days. What better invitation to pick some up and make aam panna (green mango panna)?

Making aam panna is a little time-taking but it’s worth the effort. The drink is packed with nutrition and helps you tackle the bad effects of loo. Adding mint into the mix enhances its cooling and digestive properties. You do get aam panna too, but that doesn’t taste nearly as good as the homemade stuff. (more…)

For days when you want to allow yourself a little snack-time indulgence. These mouth-watering pan-fried spring rolls go very well with coriander chutney.

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A goodness-filled glass of fruit juice to start the day. Apple orange ginger juice can be made using the method described in this post, even if you do not have a juicer to do the legwork for you.

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Chutneys give the innovative chef wide scope for play. Blend together myriad ingredients, vary proportions, add this and that…with caution and creativity, you come up with a delicious accompaniment for your meal.

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How to make yogurt at home, in five easy steps.

1. Start with the correct "jodan"

"Jodan" is what we call the little amount of yogurt that cultures and sets the full thing. For yogurt to turn out thick and tasty, the foundation – its jodan – has to be right. I generally save some jodan from my previous batch of yogurt but if you don’t have any handy and live in India, I can suggest Nestle’s plain white yogurt. I have tried other brands like Britannia and Amul – they taste great on their own but don’t work as well when used as "jodan". Other options: the local dairy, or borrowing a bit off your neighbours.

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In the western world, Indian cuisine is mostly equated with rich, spicy gravies – kofta curry and chhole masala and shahi paneer and their ilk. In reality, Indian cuisine is far broader than that. Indian food can be simple and minimalistic, as this dish I’m going to write about today – roasted moong dal with a green vegetable combination. I picked up the recipe of ridge gourd moong dal from a friend from Andhra, it’s been a regular in my kitchen since.

Ridge gourd and moong dal are both very gentle on the stomach, as are asafoetida (hing in Hindi) and lemon, the prime flavorings in this dish. Hing is a strong spice and, I suspect, an acquired taste. If this is the first time you’re cooking with hing, I’d suggest using very little of it. If you like it, use more another time. I do recommend it warmly, especially for its wide array of health benefits.

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Beat the heat with this cool drink – mint-flavored salted lassi. For those new to Indian cuisine: lassi is a popular yogurt-based drink that may be had sweet or salted. Sweet lassi may contain sugar, honey, and fruit like mangoes. Salted lassi is usually flavored with spices and herbs. Lassi can be served along with the main meal like lunch or dinner, or as an evening drink. It’s filling, hydrating and cooling – the perfect foil for fiery curries or scorching weather.

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