What do you do with an assortment of vegetables when the clock says snack-time? Make mixed vegetable pakoras, if you ask me. This pakora recipe does not demand exactness; take the broad template and switch around the veggies and/or quantities as you wish.

You Need:

[For 8-10 pakoras]

Assorted vegetables:

• Onions – 2 medium chopped
• Beans – 1/2 cup, chopped
• Carrots – 1/2 cup, chopped
• Cauliflower – 1/2 cup, chopped
• Cabbage – 1 cup chopped
• Green chili – 1 teaspoon finely chopped (optional)

Batter ingredients:

• Besan (gram flour) – 1/2 cup approx (adjust to consistency, details in section “Prepare the batter”) [buy here]
• Red chili powder – 1/4 teaspoon [buy here]
• Cumin powder – 1/4 teaspoon [buy here]
• Pepper powder – 1/4 teaspoon [buy here]
• Turmeric powder – 1/4 teaspoon [buy here]
• Salt – 1/4 teaspoon or to taste

For frying:

• Vegetable oil or peanut oil

Equipment:

• kadhai, ladle

The links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

How To Make Mixed Vegetable Pakoras:

1. Prepare the batter

Place the chopped onions, carrots, beans, cauliflower, cabbage and green chilies in a mixing bowl. Sprinkle over the vegetables 1/4 teaspoon of salt. Mix well and set aside for half an hour.

After half an hour, the vegetables would have given off water thanks to the salt (osmosis, for the science-minded). At this stage, sprinkle besan over the vegetables, also throw in the dry spice powders: red chili powder, cumin powder, pepper powder, turmeric powder.

Keep turning the contents of the mixing bowl with a ladle as you add the besan; stop when the besan and vegetables form a batter of “droppable” consistency. The batter should be runnier than chapati dough, thicker than pancake / cheela batter. In case you accidentally added too much besan, it is OK to fix it with a little extra water.

Let the batter stand for another half an hour. Here’s how it looks, all set to fry:

2. Shape and fry

[We’ll shape the pakoras using the ladle in this recipe – the more dexterous and so inclined are welcome to use their palms instead.]

Heat a pan or kadhai and pour enough oil into it for deep-frying.

When the oil is hot*, gently place ladlefuls of the besan-vegetable batter on the oil: one ladle = one pakora. The fun bit is that there is no geometric precision needed in the “shaping” – these are no triangle parathas or their ilk; you can go all wabi-sabi on pakoras and they work just fine! The art is in the frying, not in the form.

To fry right, make sure there are no overlaps between the pakoras and no batter sticking to the sides of the pan. My pan had space enough for frying six at a time: depending on the size of your pan, adjust the count per batch as well as the quantity of oil.

*How hot should the oil be? To test, drop a teeny tiny batter ball into the oil. If the batter ball sizzles and browns on contact, the oil is hot enough – proceed with the rest of the batter. If the batter ball remains raw for more than a few seconds, let the oil heat up more. On the other hand, if it smokes and turns blackish, the oil is too hot – turn off the heat for a while and then start frying.

When the undersides of the pakoras get gold-rimmed, turn them over and let the other side cook. Fry till golden-brown all around.

Pick the pakoras out of the pan / kadhai using a slotted spoon or spatula. Place them on absorbent paper.

Get ready to fry the next batch of pakoras.

Top with more frying oil if needed before you add the next batch. After adding more oil, wait till it heats up to the right degree and then add the next batch of pakoras to the oil.

Fry by batches till all the batter is used up.

Mixed vegetable pakoras are ready to relish!

Serve hot along with coriander chutney or roasted tomato chili chutney.

Notes:

Interested in more snacktime options? Take a look at these recipes:

Thinking about more ways for using up small quantities of several vegetables? Here are a few:

The post Mixed Vegetable Pakoras appeared first on The Steaming Pot.

Wondering what Easter gift to pick for your friend who enjoys cooking? I have a few kitchen tool ideas for you. These tools are light-weight, economical, and come in handy for a variety of kitchen activities. It doesn’t hurt that they look great too.

Click the images/links to buy from Amazon. If you buy via my link I’ll earn a small referral fee: the price for you will remain the same.

1. Acacia Wood 4-Piece Spatula Set

What first caught my eye about this acacia wood spatula set was its stylish elongated design. I love the rounded edges and the tapering at the stem’s middle, making the handle very “clutchable”.

The holes for hanging and steel hooks are a thoughtful bonus.

These spatulas can be used on a variety of surfaces (cast iron, non-stick included) without scratching. They tolerate heat well and acacia is said to be mold-resistant.

Buy here: Acacia Wood 4-Piece Spatula Set

2. Granite 8-Inch Mortar and Pestle / Molcajete

I love the roominess of this granite mortar and pestle / molcajete.

Its 3-cup capacity makes it suitable for preparing a generous batch of pesto or guacamole. The granite material of the tool lends to the kitchen a modern-rustic aesthetic.

Buy here: Granite 8-Inch Mortar and Pestle / Molcajete

3. Dark Beech Pepper Mill

A dark beech compact pepper mill that works as a solitary stately piece (no matching salt grinder).

The pepper mill has an adjustable grind size setting to allow for fine to coarsely ground pepper.

Buy here: Dark Beech Pepper Mill

4. Stoneware 4PC Stackable Measuring Cup Set

Recommended if you like to combine utility with beauty. These cups will measure out precise quantities and also work as a decor piece on your kitchen’s open shelf or countertop.

Each cup has a fill line indicating capacity. From smallest to largest, the cups hold 1/4 cup, 1/3 cup, 1/2 cup and 1 cup.

If you like floral patterns and pastel hues, this piece is sure to charm you.

Buy here: Stoneware 4PC Stackable Measuring Cup Set

5. White Dipped Wood Tablet Holder

This wood board can be used to hold up your table or recipe book as you cook.

The distressed white and brown finish fits in well with a farmhouse themed kitchen.

Buy here: White Dipped Wood Tablet Holder

Hope you liked the above suggestions. Enjoy gifting!

Notes:

For more gifting ideas, check out these articles from The Steaming Pot archives:

The post Kitchen Tool Easter Gifts appeared first on The Steaming Pot.

Chickpeas lend themselves generously to experimentation. The classic channa masala with its onion-garlic base is by no means the only way to cook this legume curry-style. Chickpeas CAN be curried without a shred of onion and garlic – check out these recipes from the blog archives, for example: aloo chhole, dahi chhole.

And now, let me add yet another no-onion-no-garlic chickpea recipe to your repertoire.

This curry gets its flavors from tomato sauce, olive oil and Italian seasoning. Pair it with buttered garlic toast or some warm Indian flatbread (I recommend this seed-studded elliptical beauty) for a satisfying meal.

You Need:

To pressure-cook together:

• Dried white chickpeas – 1 cup [buy here]
• Salt – 1/4 teaspoon
• Water – 3 cups

To grind together:

• Tomatoes – 3 medium
• Ginger – 1-inch stick
• Green chili – 1-2 (optional)

For the sauce:

• Paprika powder – 1/2 teaspoon [buy here]
• Oregano – 1/2 teaspoon [buy here]
• Salt – to taste
• Extra-virgin olive oil – 1.5 tablespoons [buy here]
• Sliced olives – a teaspoon, for garnishing [buy here]

Equipment:

• pressure cooker, grinder, lidded pan

The links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

In the picture above (clockwise from left): chickpeas; evoo; sliced olives; paprika powder, oregano; tomatoes, green chilies, ginger.

How To Make Chickpea Curry in Olive Oil:

1. Soak and boil

Wash and place the chickpeas in a large bowl. Pour water for soaking the chickpeas till the level of water is over twice the height of the chickpeas.

Set the bowl aside for 8 hours or overnight.

The chickpeas will absorb the water, soften and swell. Drain the excess water (tip: don’t throw this water away! give it to your plants) and rinse the chickpeas. They are now ready to pressure cook.

Transfer the soaked chickpeas to a pressure cooker. Top with 3 cups of water, 1/4 teaspoon of salt. Lock the lid and cook till the chickpeas are soft to bite. If using an Indian style pressure cooker, cook on high heat till you hear the first whistle, then set heat to low and cook for another 15 mins. Let the pressure release naturally.

2. Grind

De-eye the tomatoes, core them if hard in the center. Skin the ginger. Cut the top off the chilies; deseed the chilies if you like the sauce mildly hot, else let the seeds remain for more heat.

Place the tomatoes, ginger and chilies in the grinder.

Puree.

3. Make the sauce

Heat a thick-bottomed pan. Add to the pan a tablespoon of olive oil along with the tomato puree.

Simmer with lid on for 15 minutes, shaking the pan every 5 minutes. Add a tablespoon or two of chickpea water if the sauce starts drying up.

Add salt to taste and paprika powder to the sauce.

Mix in and tip in the chickpeas along with the water they were boiled in.

Continue to cook covered for another 10 minutes or till the sauce reaches the thickness you like.

Stir in the remaining olive oil and oregano.

Chickpea curry in olive oil is ready. Serve hot garnished with sliced olives.

Notes:

Try more dishes cooked in olive oil:

Also check out these dry legume recipes:

The post Chickpea Curry in Olive Oil appeared first on The Steaming Pot.

Sliced aloo “chokha style” is a spin on Bihar’s aloo chokha, with the potatoes sliced instead of mashed. The trick to making this recipe is in boiling the potatoes just right: neither so soft that they give way when pressed, nor so firm that they need extended sautéing post-boiling to make them bite-friendly.

You Need:

[For 3-4 servings]

• Potatoes – 300 grams
• Green chili – 2 (adjust to taste)
• Garlic – 4 cloves (~1 teaspoon when chopped)
• Onion – 1 medium
• Tomatoes – 1 medium
• Dry red chili (Kashmiri or Byadagi) – 1 large [buy here]
• Salt – to taste
• Cumin seeds – 1/2 teaspoon [buy here]
• Mustard oil – 1/2 tablespoon [buy here]

The links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

In the picture above (clockwise from left): boiled potatoes, microwaved tomatoes, green chili, dry red chili, garlic, onion.

How To Make Sliced Aloo Chokha Style:

1. Boil the potatoes

Boil the potatoes till tender enough for slicing with gentle knife pressure. The time this would take depends on the style and thickness of the boiling pan and the size of the potatoes.

If using an Indian-style pressure cooker, here’s how to do it:

Place the potatoes in the cooker. Pour in a cup of water and lock the lid. Heat the cooker on high till you hear the first whistle. Set the heat to low. For medium-sized potatoes, cook for another 5 minutes and switch off the heat. Let the pressure of the cooker release naturally, then open the cooker, pick out the boiled potatoes and set them aside to cool.

When the potatoes have cooled enough to handle, peel them.

2. Chop and slice

Crush the garlic. Slit the onions into strips.

Chop green chilies into bits.

Slice the potatoes into thin disks.

3. Microwave the tomato

Chop the tomato into small cubes. Microwave on high for two minutes. Let it stand for another five minutes, then mash (coarsely done is fine).

4. Char the dry red chili

Heat a few drops of mustard oil in a pan. When the oil is hot, set heat to low and tip in the dry red chili. Keep a watchful eye and turn the chili over as soon as the side facing down turns a darker shade.

Let the other side fry and crisp up too, then pick the charred chili out of the oil and keep it aside to cool.

5. Put it all together

In the same pan, pour in the rest of the mustard oil and heat till smoky. Add half a teaspoon of cumin seeds and let them splutter.

Add the sliced onions, chopped garlic and green chilies to the pan. Fry on medium heat, moving them around regularly, till golden.

Now add the potato slices, microwaved tomatoes, charred red chili crushed to bits, and a sprinkling of salt to taste.

Mix together taking care not to break the potato slices. Cook on medium heat for 3-4 minutes.

That’s it! Sliced aloo chokha style is ready.

Serve on the side with rice/chapatis, dal and another vegetable curry. (I missed clicking a pic of the meal plate – will come back to this post later and upload a pic when I make this again.)

Updated – meal plate below: lauki kofta, panchmel dal, aloo sliced chokha, chapatis.

Notes:

Try more chokha recipes:

Also check out these offbeat potato recipes:

The post Sliced Aloo, Chokha Style appeared first on The Steaming Pot.

While cucumber is great raw, a light sautéing brings out in the gourd a delicious flavor dimension. The key is to cook the cucumber just enough to let it soften, not so much that it turns limp or watery. This cucumber side dish recipe, flavored with fresh lime and mustard, shows you how.

I recommend English cucumber for this recipe, which has thinner skin, fewer seeds and a sweeter taste than the “kheera” cucumber.

The primary seasoning in this recipe is a dry mustard-fenugreek spice blend. Check out the link for the steps to prepare this spice blend – you can make a batch and store it for later use.

You Need:

[For 2-3 servings]

• English cucumber – 250 grams
• Green chili – 2 (adjust to taste)
• Ginger – 1/2-inch stick
• Fresh lime juice – 1/2 tablespoon
• Mustard-fenugreek powder – 1 teaspoon
• Turmeric powder – 1/3 teaspoon [buy here]
• Salt – 1 teaspoon or to taste
• Mustard oil – 1/2 tablespoon [buy here]

The links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

In the picture above English cucumber, ginger, lime, green chilies, mustard-fenugreek powder.

How To Make Cucumber Side Dish with Mustard and Lime:

1. Before you cook

Crush the ginger. Slit the green chilies diagonally.

Snip the ends off the cucumber.

To reduce the cucumber’s bitterness: Rub the cut end against the rest of the cucumber till a foamy substance oozes out. Stop when you see no new foam being formed (about a minute). Rinse.

Note: Some say this trick is a myth. I don’t know – I do this always and believe it works. Even if I’m mistaken, this trick is fun! Here’s an article/video with more detail about it.

Cut the cucumber into wedges about 1.5 inch long. De-seed if the cucumber has too many seeds. (The English cucumber generally does not need de-seeding.)

2. Into the pan

Heat mustard oil in a pan or kadhai. When the oil is hot, set heat to low and add turmeric powder, crushed ginger, slit green chilies. Give it all a quick stir and follow with cucumber wedges.

Cook for 4-5 minutes on high heat, turning the cucumber regularly to avoid burning. Sprinkle salt to taste and mustard-fenugreek powder. Mix.

Cook another minute, then switch off the heat. Squeeze the juice of fresh lime over the cooked cucumber. And that’s it! Your cucumber side dish with mustard and lime is ready to serve.

Meal below: chapatis, aloo tamatar sabzi, chaulai saag, cucumber with mustard and lime, fresh mooli sticks.

Notes:

Do more with cucumber – check out these recipes:

Other ways to use mustard-fenugreek powder:

The post Cucumber Side Dish with Mustard and Lime appeared first on The Steaming Pot.

This light and nourishing ginger lime moong dal has a healing touch. Excellent for days when you want to soothe a sore throat.

You Need:

[For 4 servings]

• Yellow moong dal – 1 cup [buy here]
• Turmeric powder – 1/3 teaspoon [buy here]
• Salt – 1 teaspoon or to taste
• Equipment*: pressure cooker [buy here]

*Note: If you don’t have a pressure cooker, you can boil the moong dal in any other pan till the dal softens. This will take considerably longer than pressure cooking, but it works.

For the seasoning:

• Jaggery powder – 1 teaspoon [buy here]
• Fresh lime juice – 1 tablespoon
• Ginger – 1-inch stick, crushed
• Curry leaves – ~10
• Green chilies – 2
• Dry red chili – 1, cut into pieces [buy here]
• Peanut or vegetable oil – 1 tablespoon
• Equipment*: tadka ladle [buy here]

The links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

In the picture above (clockwise from bottom-right): curry leaves, yellow moong, turmeric powder, salt, jaggery, moong dal, condiment bowl (ginger, green chili, dry red chili, lime), cumin seeds.

How To Make Ginger Lime Moong Dal:

1. Boil the moong dal

Wash a cup of dry yellow moong in several changes of water till the water runs clear.

Soak in two cups of water for an hour.

Drain, wash again and transfer the soaked yellow dal to a pressure cooker.

Add to the pressure cooker four cups of water and a pinch of turmeric.

Lock the lid of the pressure cooker and boil on high heat till the pressure cooker whistles, then reduce heat to low and boil for another five minutes.

Switch off the heat and let the cooker cool till the lid comes off easily.

The dal would have softened. Mash lightly. Stir in salt and jaggery.

2. Do the tadka

Crush the ginger and green chilis together.

Heat a tablespoon of oil in a tadka ladle. When the oil is hot, set heat to low and drop into the ladle the following in quick succession, stirring as soon as the ingredients sizzle: cumin seeds, dry red chili pieces, crushed ginger and green chili, curry leaves.

Take the ladle off the heat as soon as the ginger loses its raw aroma and turn the tempered oil into the dal.

Deglaze the tadka ladle: After pouring out the tadka into the dal, scoop out half a cupful of dal and place it in the tadka ladle. Using a spoon, swirl the dal around in the ladle so that it picks up the residual tadka oil. Pour the dal from the ladle back in with the rest of the dal.

Serve ginger lime moong dal hot with rice or Indian bread.

Meal below: beetroot paratha, crispy plantain fry, spinach raita, ginger lime moong dal, fresh tomato wedges.

Notes:

Looking for more recipes with healing properties? Try these

Want more moong dal recipes? Check out:

The post Ginger Lime Moong Dal appeared first on The Steaming Pot.