The Steaming Pot - Easy vegetarian recipes from India

Every time my mom makes spinach raita when guests are over, she is asked what went into the dish and how she made it. Sure to be followed by incredulous expressions when she lists out a mere five ingredients and two steps. Nothing that tastes this good can be so easy!

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In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

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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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Have you been on a spree of decadent eating? Those celebrating festivals, I bet you have. This refreshing orange clove tea is just for you.

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Parsley isn’t too easily accessible where I live in India, nor is it integral to Indian cooking. And so when I’m using it, I’m a little outside my comfort zone. It gives a special high when we get things right outside our comfort zones, doesn’t it?

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This was my first attempt at making pickle the traditional way and I have to confess I was nervous. The pickle jar needs to be placed out in the sun during the day and brought inside before sundown, regularly for days together. It needs to be handled with super-dry, ultra-clean  equipment. My anxious mind asked – with no prior experience to bank on, a 9-to-6 job and other pressing domestic matters, will I be able to keep up with the discipline of pickle-making?

I did – and a week later, have this delicious green chili pickle recipe to share with you. Detailed step-by-step pictures included.

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Onions are indispensable to cooking in many Indian households, so much so that the humble bulb has caused governments to topple. To those for whom curries without onions seem inconceivable, I heartily recommend this recipe for stuffed baby eggplant in peanut sesame sauce. The sauce, with tamarind juice to give it body, is rich, thick, and entirely sans onions. I like to make this gravy when I have guests over, especially my no-onion-no-garlic folks.

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