Vegan-friendly recipes on The Steaming Pot – non-dairy desserts, dals and curries without ghee, etc.
10 Jun
The tang of tomatoes and the heat of chilies make roasted tomato chili chutney a delightfully fiery partner for stuffed parathas and cutlets.
If you’re like me, you would want a range of color on your plate. The speckled beige of chapatis, the white of yogurt, the yellow of turmeric-tanned Indian curries, simply ASK for some green and red.
28 May
“Pure” vegetarians in India – as some units of my family are – do not use onion and garlic in their food. The rationale? According to Ayurveda, onions and garlic are classed with rajasik and tamasik food like meat and intoxicants. Rajasik food is considered passion-inducing and tamasik food sin-inducing – both are never offered to the Gods.
Ayurveda recommends sticking to the satvik variety of food – fruits and vegetables, nuts, whole grains.[1] Satvik food is said to keep you fitter in body and calmer in mind.
How does a no-onion-no-garlic person eat Indian-style chhole (white chickpeas), then, you might ask. The popular Punjabi preparation needs an onion-based gravy of course, but there are other ways of preparing chhole without onion and garlic.
14 May
If we look hard enough, we will find parval (pointed gourd) in South India but it just isn’t the same. The skin is too thick, the insides yellow. Not like the beautiful green ellipsoids we get back in Bihar. During this visit to Patna, I brought back a packet of fresh parval, determined to make aloo parval. I was surprised at my own excitement to be cooking this vegetable – as far as I can recall, parval never made it to my "favorite veggies" list and yet, here I was, giddy with happiness at the thought of eating parval from Bihar. There is something to be said for deprivation.
10 May
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.
8 May
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.
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.
