Vegan-friendly recipes on The Steaming Pot – non-dairy desserts, dals and curries without ghee, etc.
2 Jan
What do you do when you peel a papaya and find that a lot of it is hard and green?
Try out my papaya rescue recipe – khatta-meetha papeeta, a light and flavorful accompaniment for an Indian meal. You could make khatta-meetha papeeta using green papaya or parts of a semi-ripe papaya.
21 Nov
Confession time: I had to Google "nenua in English" for this post. I learned that the vegetable is called sponge gourd: the name comes from the fact that the fibrous core of the gourd is dried and used as a sponge/loofah.
Not surprisingly, the Latin name of sponge gourd is Luffa cylindrica.
9 Nov
Sem is Hindi for broad beans, a variety of beans with a distinct robust flavor. This recipe for aloo sem – i.e. potato and broad beans curry – is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar.
1 Nov
This eggplant fry recipe makes a great side dish, especially when the rest of your meal is low on spices. It’s often on my menu for a quick weekday dinner, with boiled rice, raita and simple pressure-cooked yellow dal. Which is not to say that it does not work well with a lavish party meal but yes, it does add a special je ne sais quoi to otherwise masala-free fare.
25 Oct
A crunchy, nutty, leafy side dish for an Indian meal – cabbage and peanuts stir fry. This is just right for the day after gorging on pooja delicacies, when your tummy says "no more" to pooris and dum aloo. I had today cabbage and peanuts stir fry with a simple meal of tomato toor dal, mint raita and boiled rice.
30 Jul
Inspired by the chapter on curry leaves in Ratna Rajaiah’s fascinating book How the Banana Goes to Heaven, I recently resolved to eat curry leaves as much and as raw as I possibly can. The prospect wasn’t enticing, let me say that up front! Though I like curry leaves, I find their taste overpowering and use them sparingly even in tadka. I would have to steel myself to eat curry leaves raw – or so I thought.
How wrong I was.
A hesitant stab at making curry leaves and peanut chutney turned out to be hugely successful. Roasted peanuts balance the slight bitterness of curry leaves, making this chutney delicious.
Discover how to easily adapt traditional Indian flavors into a vibrant, customizable Indian Buddha Bowl. Plus, get 10 delicious Indian Buddha bowl combination ideas!
Tomatoes are an essential ingredient for most curries – but you CAN do well without them! A collection of Indian vegetarian curry recipes without tomatoes.
Hindi idioms inspired by the tastes, colors and characteristics of food.
Rice-dal-ghee is all you need for a happy tummy. Turn to khichdi when comfort beckons stronger than culinary sophistication. [Yes, you can make khichdi without a pressure cooker.]
Explore mango recipes made with raw & ripe mangoes. Desserts, chilled drinks, chutneys, and other summer treats to try this mango season!
A vibrant, fresh pineapple grapefruit juice with a savory twist. Tropical goodness, herby kick, and a vitamin C boost!
Protein rich sattu in a stuffed paratha. Bihar’s specialty – sattu paratha, or pan-fried flatbread with a spicy roasted gram flour filling.
Dessert to die for! Rice kheer (pudding) with a hint of saffron, sweetened with jaggery and dried figs.
Kachumber – classic oil-free Indian salad made with cucumber, tomatoes and onions, dressed with fresh lime juice and green chilies.
With each bite, dhani nimbu zucchini gives a delightful lemony jolt to your senses. Green, light and tangy, this veggie side dish is summer exemplified.
Stop overpaying for “health drinks”. This savory, incredibly refreshing sattu jaljeera will keep your wallet happy. Requires no cooking and comes together in just minutes!
Spiced buttermilk, a tasty cooling thirst-quencher.
