The Steaming Pot - Easy vegetarian recipes from India

The very versatile sabudana sits as comfortably in sweet dishes as in savory. This South East Asian inspiration – sabudana coconut milk pudding with mangoes – is a fine example of sabudana in its dessert avatar.

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Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you. Coated with spices, quickly cooked in mustard oil, green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.

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Each festival in Bihar has a signature sweet linked with it: thekua for chhatth, pidukiya for teej, tilkut for Makar Sankranti – and pua for Holi. But when the goodies are this good, why wait for an occasion to cook? Build your own reason for sweet celebration.

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No, this is not a recipe for silly potatoes. The anari in the title is अनारी not अनाड़ी , which implies ‘flavored with pomegranate’. I’m especially thrilled to share this recipe of anari aloo with you as it was something of a shot in the dark for me – I had no precedent or inspiration, and only followed a hunch that this way of pairing fresh pomegranate with potatoes would work.

Did it work? You bet it did!

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Peanut butter in smoothies is all the rage and I have been thinking that some of us might not want to invest in a full jar of peanut butter just for the occasional smoothie. At least in India, peanut butter isn’t a regular in most households – it is expensive and not available in smaller grocery stores.

Is there an alternative? You are in luck – I have a happy solution for you.

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“Intense” is the word for it. Grape, beetroot, basil – each a treasure trove of nutrients – together produce a rich, health-boosting juice with healing properties.

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Mustard-flavored chutney with yam (Hindi: suran/jimikand or ole) as its base – that’s ole chutney, a recipe traditionally made in Bihari homes.

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