Recipes by The Steaming Pot
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Sookhe Bharwan Baingan: Dry Spice Stuffed EggplantSookhe bharwan baingan is a delicious side dish of spice-stuffed baby eggplants. It uses few ingredients – no onion, garlic or tomatoes – and can be put together easily if you have basic Indian spices on hand.I have used in this recipe the “varikatri” brinjal which is in season locally – this has a pretty purple-and-white striped skin… |
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Carrot Cucumber Rava CheelaTake the basic semolina pancake recipe up a level: fortify it with carrot and cucumber, flavor its base with a dash of dahi, spice it up with ginger and chilies. Carrot cucumber rava cheela works really well for brunch or in the lunchbox with tomato pickle on the side.Here’s the step-by-step recipe with pictures.You Need:[For 6… |
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Baingan Masala: Baby Eggplant CurryBaingan masala – a delicious curry to make with in-season baby eggplant. Unlike the more intricate recipes that involve stuffing the eggplant or dry-roasting the spices, this baingan masala recipe is beginner-friendly and relies on accessible ingredients. Try it!I have used here the graffiti eggplant, which is purple with pale stripes… |
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Lauki Kofta: Bottle Gourd Balls in GravyA starring recipe for a party menu: lauki kofta, or spiced balls of grated bottle gourd deep-fried and simmered in a rich tomato gravy. The preparation of lauki kofta takes a bit of planning, and the steps for making the bottle gourd balls can’t be rushed or parallelized – but the end result makes the dish worth every bit of the… |
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Green Gram Sundal: Coconutty Whole Moong BeanSundal is a simple legume preparation from south India – a style of cooking in which boiled legumes are tempered with spiced oil and fresh coconut. The sattvic ingredient profile of sundal makes it a popular prasadam (i.e. blessed by the Gods) dish. During the nine days of Navarathri, south Indian homes traditionally offer sundal to… |
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Broccoli and Red Pepper with Indian SpicesBroccoli and red pepper are not traditionally used in Indian cooking, but they take to Indian spices very well. A simple red capsicum curry works wonderfully when you want to cook quick. With a bit more time and a few more ingredients on hand, take a stab at this colorful mixed vegetable recipe.You Need:*Panch phoron is a mix of five… |
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Besan Kundru ki Sabzi: Ivy Gourd in Gram FlourKundru (tindora/tendli or ivy gourd) hasn’t always been a vegetable I was fond of. For long years I thought it was an unsophisticated version of parval (pointed gourd)*. It is only recently that a slow appreciation of this gourd grew on me. True, kundru resembles parval on the outside, but its inside is fleshier and tangier, making… |
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Cabbage ParathaHere’s a way to sneak in some cabbage goodness into your meals, without cooking up a full-blown cabbage curry: make cabbage paratha. With a generous spiking of cabbage and spices, this wholesome pan-fried flatbread is a satisfying meal on its own. With chutney or pickle on the side, cabbage paratha is just the thing for a weekend… |
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Arbi Masala: Curried ColocasiaThe tuber colocasia or taro root (arbi in Hindi) is the potato’s less popular cousin, but when cooked right, can charm you like none other. Try this arbi masala (curried colocasia) to see how.A word of caution: arbi isn’t the friendliest vegetable to handle. Try peeling it raw, and you’ll soon be nursing itchy fingers. A way around… |
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Red Pumpkin CurryRed pumpkin does a great job of absorbing spices and mingling with a range of flavors: spicy, sweet, tangy, salty. These traits of the vegetable are put to perfect use in this glorious red pumpkin curry recipe.You Need:Fresh coriander leaves – for garnishing*Panch phoron is a mix of five whole spices (fenugreek seeds, nigella seeds,… |
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