The Steaming Pot - Easy vegetarian recipes from India

This easy apple chutney recipe involves no peeling, no oil and comes together quickly with simple pantry ingredients. Cook on the stovetop and have delicious apple chutney ready almost effortlessly.

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Do you use ajwain in your cooking? My long-standing ritual has been to include ajwain in parathas – I put in a few seeds while kneading the dough and let it work its magic in the finished flatbread. Nowadays I’m feeling an extra fondness for this thyme-like spice and am exploring more ways of incorporating it in my food. I’m happy to report on a few super-successful experiments – sahjan ajwaini is one of them.

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A pumpkin kala chana (black chickpea) preparation infused with the Bengali flavors of panch phoron and mustard oil. Dried bay leaves lend a subtle aromatic base to the curry, jaggery brings out the pumpkin’s sweetness, raw mango powder gives it tang. (more…)

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

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"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.

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

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