The Steaming Pot - Easy vegetarian recipes from India

When chefs with expertise in other cuisines turn to Indian, it is lovely to see their interpretations of dishes well-known to us. Parathas are regular fare at my place but I learnt of this interesting variation courtesy MasterChef Australia.

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I never knew what Brussels sprouts were in my growing up years. My first sight of this vegetable was during a work assignment in UK. They were served at a party steamed whole, and their appearance had me entranced. If Gulliver’s Lilliput land cultivated cabbages, this is how they would look.

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A fruity raita to give company to Indian meals, specially good when you have heavy curries like kofta curry or paneer butter masala on the menu. I love the sweet and tart taste that ripe pineapple gives to the raita.

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This happens often with me – I make rajma masala ((red kidney beans curry), there is plenty left over after a filling meal and then I don’t feel like doing a repeat for the next meal. What is the best way to finish off the remaining rajma masala? My vote goes to making these super-tasty rajma parathas, packed with the flavors of the rich tomato-garam masala gravy.

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Mint chutney is the perfect partner for Indian snacks like nimkis and kebabs. The digestion-friendly properties of the ingredients in mint and yogurt dip balance out the high spice and oil content of fried Indian snacks.

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Raita (yogurt dip), with bottle gourd as its prime ingredient, provides a lovely balance to rich Indian gravies. Bottle gourd and yogurt are bland on their own, but the other ingredients that go with lauki raita give it a suprising tangy twist.

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After a day in the hot sun or with a heavy meal, buttermilk feels like a blessing. Famed for its therapeutic, digestive properties, buttermilk is also delicious.

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