The Steaming Pot - Easy vegetarian recipes from India

Have boiled rice in your fridge ? Congratulations – you can have your dinner ready in seven minutes flat, with this lemon rice recipe. Tangy, tasty, superquick – it’s a blessing on days when there is just no time to cook.

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Bottle gourd decks up in style in lauki paratha, balancing its natural simplicity with a host of heftier flavors. When grated and kneaded into dough, this unassuming gourd lends its feel and texture to the paratha without making its presence stand out.

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VV Puram Food Street – a bustling alley in Bangalore lined with small eateries – offers you mouthwatering delicacies from the state of Karnataka. Especially recommended during the avarekai season, when the shops here stock a gamut of goodies featuring the avarekai (hyacinth bean): chikkis, curry, dosa, jamoon – you name it.

Pictures and details from a debut group trip to VV Puram Food Street last month, made extra-adventurous thanks to our limited prior acquaintance with the language and the food.

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Staple, durable veggies – potatoes and onions – join forces to give us this easy dry sabzi: aloo pyaz ki bhujiya. It’s vegan and very light on spices, just right for the lunchbox or a shared picnic basket.

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Potato pumpkin masala is a testament to the power of "slow and steady". Potato and pumpkin cubes simmer gently with tomatoes and aromatic spices to produce this winner of a dish.

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A quick method of making mooli sambar: everything in the pot, pressure-cooked, topped with a tadka. Ideal for days when you don’t have too much time for the kitchen.

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Roadside vendors around me are selling mounds of lush green bathua leaves…yes, winter has truly arrived. Bathua is in season for only a short while each year, and when it is, it is abundant and inexpensive. Make the most of it while it lasts – and if this wonder vegetable is new to you, kick off your acquaintance by making this popular north Indian side dish: bathua ka raita.

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