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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In the post on coriander parsley pesto, I had promised to share recipe ideas using pesto.

And so, here I am, delivering on that promise.

Three recipe ideas using pesto as key ingredient: mushroom and cherry tomato sauté with pesto, spaghetti with pesto, pesto on toast.

1. Mushroom and Cherry Tomato Saute with Pesto

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The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.

I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.

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Learning how to make stuffed parathas wasn’t exactly a cakewalk for me. Most often I would go overboard with the filling and the paratha would crack open while rolling, leaving a messy spill. To counter that, I would fill so little that only superactive taste buds could tell there was actually something between the layers of atta.

One day, quite by accident, I discovered this pleasing middle ground – aloo parathas without stuffing. Sharing my method here. I’m sure this will help the novice paratha rollers among you.

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From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.

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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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Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.

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