20 Steamed Recipes You Must Try

1420
20 Steamed Recipes You Must Try

Steaming is considered as one of the healthiest cooking techniques as it has no oil. The process is easy, quick, and effortless.

Have a look at 20 recipes that you can try at home:

1 Steamed Spring Rolls

Ingredients:

  • Mushrooms- 12 Pieces
  • Chicken (cut lengthwise)- 12
  • Fish (cut lengthwise)-12
  • Crab (cut lengthwise)-12
  • Roots of yam-12

Method:

  • Take a yam root, place the chicken, crab, fish, and mushroom on it and roll.
  • Make other rolls in a similar way.
  • Steam the rolls for five minutes in a regular steamer.
  • Spring rolls are ready.
Steamed Spring Rolls

2 Bhapa Aloo

Ingredients:

  • Small potatoes- 200 grams
  • Mustard oil- 2 Tsp
  • Hung curd- 1 Tbsp
  • Bengali five-spice mixture ( saunf seeds, whole jeera, black mustard seeds, fenugreek seeds, and kalaunji )- 1/2 tsp
  • Dry red chilies- 2
  • Mustard paste- 1/2 Tsp
  • Turmeric powder- A pinch
  • Desiccated coconut paste- 3/4 Tsp
  • Green chili paste- A pinch
  • Salt – to taste
  • Dash of lime juice
  • Banana leaves- 2

Method:

  • Boil the potatoes in salted water and keep them aside.
  • In a non-stick pan, heat some oil and add the five-spice mixture, break the dry red chilies in half and add.
  • Stir the spices till they splutter.
  • Pour this over the boiled potatoes and put them aside
  • Prepare a marinade of coconut paste, mustard paste, turmeric powder, curd, and green chili paste, and mix it well.
  • Mix the potatoes into this marinade.
  • Add salt and lime juice, mix again.
  • Cover the potatoes with the banana leaves and steam for eight minutes.
Bhapa Aloo

3 Honey Sponge Cake

Ingredients:

  • Flour- 150 grams
  • Custard powder- 1 Tablespoon
  • Bicarbonate soda- 1 tsp
  • Corn oil- 70 ml
  • Baking soda- 1 tsp
  • Butter (softened)- 50 grams
  • Brown sugar (softened)- 150 grams
  • Honey- 1 tbsp
  • Eggs- 3
  • Chocolate sauce (to decorate)- 2-4 tbsp
  • Vanilla essence- 1 tsp
  • Melon seeds, roasted- 3-4 tbsp

Method:

  • Add flour, bicarbonate soda, custard powder, and baking soda in a bowl.
  • Mix corn oil, butter, and brown sugar in another bowl. Break the three eggs one at a time and whisk.
  • Add vanilla essence and honey and mix.
  • Add the dry ingredients slowly into the wet ingredients and mix well. Add melon seeds into the batter.
  • Pour it into the moulds and steam for 45 minutes.
  • Decorate with some roasted melon seeds and chocolate sauce once done.
Honey Sponge Cake

4 Chicken Momos

Ingredients:

  • Chicken, minced- 500 grams
  • Carrot- 100 grams
  • Soya sauce- 2 Tsp
  • Cloves of fresh garlic- 3-4 cloves
  • Cabbage- 200 grams
  • Salt to taste
  • Wontons readymade coverings
  • Cooking oil- 1 tbsp
  • Chili oil

Method:

  • Grind all the ingredients until a granular consistency paste is formed.
  • Put a small teaspoon of the above paste on the wonton covering.
  • Close each covering in a round shape.
  • Close each covering in a round or semi-circle shape as you like.
  • Lay down the dumplings on the surface of the steamer.
  • Steam for ten minutes and serve with chili oil.
chicken momos

5 Bread Pudding

Ingredients:

  • Eggs- 2
  • Raisins
  • Sugar- 2 Tbsp
  • Vanilla essence- 1 tsp
  • Milk- 1 to 1/2 cup
  • Bread slices, cut in cubes- 4-5 cups
  • Marmalade- 3 Tsp

Method:

  • Break eggs in a bowl and whisk them till they are fluffy.
  • Add the sugar, milk, essence, and raisins and mix well.
  • Line a steaming dish with bread slices and pour the mixture over them and top it with some marmalade.
  • Put it into a steamer and steam for ten minutes.
Bread Pudding

6 Patra

Ingredients:

  • Colocasia leaves- 5
  • Gram flour- 150 grams
  • Cumin seeds, roasted- 2 grams
  • Tamarind pulp- 100 grams
  • Chili powder- 20 grams
  • Asafoetida- 2 grams
  • Turmeric powder- 5 grams
  • Sugar- 20 grams
  • Oil- 20 ml
  • Salt to taste

For Tempering:

  • Oil- 30 ml
  • Mustard seeds- 5 grams
  • Coconut- 75 grams
  • Coriander seeds- 25 grams

Method:

  • Chop the coriander leaves and grate the coconut.
  • Wash the colocasia leaves and cut the thick veins.
  • Mix the ingredients and make a thick batter.
  • Spread a thin layer of the batter on top of the leaf and place another leaf on top, repeat applying the batter. Fold the sides of the leaf, then roll into a tight roll.
  • Steam the rolls for 30 minutes.
  • Remove and cut them into 1 cm.
  • Add the mustard seeds in a pan and, when they crackle add sesame, coconut, and coriander leaves.
  • Pour this tempering on the patra. Serve warm.
Patra

7 Thai Steamed Fish

Ingredients:

  • Garlic- 5 cloves
  • Cilantro- 3 tablespoon
  • Green chili- 1
  • Lime juice- 2 1/2 Tsp
  • Sugar- 1 1/2 Tbsp
  • Chicken broth- 3 tablespoon
  • Powdered black pepper as required
  • Fish sauce- 3 tablespoon
  • Trout-700 grams
  • Water- 2 cups
  • For Garnishing
  • lemon slices as required
  • chili flakes as required
  • Mint leaves- 1 sprig

Method:

  • Pound the green chilies, garlic, and cilantro until a coarse paste is formed.
  • Add this to another bowl, and add lime juice, sugar, black pepper, and fish sauce on top. Mix well.
  • Place the fish on a steamer and pour chicken broth over it.
  • Steam the fish for 15 minutes.
  • Pour the juice prepared on the fish and garnish with mint leaves, lime juice, and red chili flakes.
  • Serve hot.
Thai Steamed Fish

8 Steamed Modak

Ingredients:

  • Coconut- 1 1/2 cup
  • Cashews- 50 grams
  • Milk- 3/4 cup
  • Jaggery- 1/2 cup
  • Ghee- 2 teaspoon
  • Pistachios- 50 grams
  • Rice flour- 1 cup
  • Water- 1 cup
  • Chocolate sauce- 1/2 cup
  • Salt to taste
  • Grated coconut- 2 tablespoon

Method:

  • Add shredded coconut, milk, and jaggery in a pan.
  • Add the dry fruits and cardamom powder to the milk and Simmer for a while
  • Take another pan and boil the water. Now, add rice flour salt, and ghee in it.
  • Roll out the dough and make small discs. Add the coconut filling and give them a shape of modak.
  • Steam the modaks for 20 minutes. When they are done, dip them in chocolate sauce and serve.
Steamed Modak

9 Steamed Bhindi Sabzi

Ingredients:

  • Okra- 200 grams
  • Powdered black pepper- 1/4teaspoon
  • Salt- 1 pinch
  • Crushed garlic- 3 cloves
  • Refined oil- 1/2 teaspoon

Method:

  • Wash the bhindi and let it dry completely. Then chop the bhindis into round pieces.
  • Heat oil in a pan and add bhindi with salt in it and cook for two minutes.
  • Cover the pan with a lid and let it cook in some steam.
  • Chop some green chilies, coriander leaves, and ginger for garnishing.
  • Once the bhindi is done, sprinkle pepper powder and transfer to a bowl.
  • Serve with hot rotis.
Steamed Bhindi Sabzi

10 Steamed Jack fruit buns

Ingredients:

  • Dry yeast- 1 tablespoon
  • Sugar- 1 cup
  • Water- 1 cup
  • Onion shallot- 1 cup
  • Corn starch- 1 1/2 cup
  • Canola oil- 1/2 cup
  • Sesame oil- 2 tablespoon
  • Soy sauce- 2 tablespoon
  • Jackfruit- 500 grams
  • Tomato chili sauce- 1 teaspoon
  • All-purpose flour- 2 cups
  • Baking powder- 2 1/2 teaspoon
  • Hoisin sauce- 3 tablespoon

Method:

  • Combine water, yeast, and sugar in a bowl and mix them.
  • Take a separate bowl and add flour, cornstarch, and sugar. Mix them well and add baking powder.
  • Take this mixture and add to the yeast mixture with canola oil and whisk.
  • Knead the mixture into a dough.
  • Heat sesame oil in a pan and add onions to it and saute for a minute. Slice the jack fruits and then add into the pan. Cook until they are tender.
  • Turn the flame to low and add soy sauce, sugar, hoisin sauce, and sesame oil to the pan. Top it up with tomato chili sauce.
  • Remove from heat and keep it aside.
  • Add water into a steamer and boil it to steam the dumplings.
  • Roll out the dough in log pieces. Add the mixture into the dough and place them into the steamer.
  • Steam for 15 minutes. The jackfruit buns are ready.
Steamed Jack fruit buns

11 Steamed Tofu with Spring Onions and Soy Glaze

Ingredients:

  • Diced tofu- 225 grams
  • Salt- 5 grams
  • Chopped ginger-15 grams
  • Wasabi- 1 gram
  • Chopped spring onions- 5 grams
  • Crushed black pepper- 2 grams
  • Thinly sliced red peppers- 20 grams
  • Soy sauce- 10 ml
  • Chopped garlic- 15 grams
  • Vinegar- 5ml
  • Sesame oil- 5 ml

Method:

  • Cut the tofu into equal sizes and steam for five minutes.
  • Add oil, ginger, and garlic in a saucepan and saute. Add soy sauce, salt, wasabi, black pepper along with spring onions and stir.
  • After the soy glaze is prepared, take a plate and arrange Tofu on it. Pour the spring onions along with soy glaze on the tofu.
  • Garnish with thinly sliced red bell peppers and sprinkle some crushed black pepper.
Steamed Tofu with Spring Onions and Soy Glaze

12 Steamed Squid and Prawns

Ingredients:

  • Squid- 500 grams
  • Medium carrot- 1
  • Cabbage Chinese- 300 grams
  • Red chili- 2
  • Spring onions- 3 pieces
  • Cherry tomatoes-12
  • Snow peas- 50 grams
  • Roasted peanuts- 50 grams
  • Caster sugar- 1 tablespoon
  • Water as required
  • Medium prawns- 12
  • Coriander leaves- 1/4 cup
  • Rice vinegar- 2 tablespoon

Method:

  • Chop all the vegetables and roasted peanuts in a bowl. Add the spring onions and peas to it.
  • Take another bowl and add squids into thick pieces. Peel the prawns and devein them. Combine both these together in a separate bowl.
  • Add all the ingredients to a pan with caster sugar, rice vinegar, and red chilies to prepare the sauce. Add water and cook for 10 minutes until it forms a paste.
  • Cook squids and prawns together on a double steamer for two minutes.
  • Boil the chopped carrots until they turn soft.
  • Combine the cooked prawns, squid, and carrot in a bowl and toss into the sweet chili sauce.
Steamed Squid and Prawns

13 Steamed Gourd with Prawns

Ingredients:

  • Garlic- 8 cloves
  • Onion- 1
  • Finely chopped coriander leaves- 1/2 cup
  • Green chili- 2
  • Diced gourd- 12
  • Spaghetti- 200 grams
  • Tabasco sauce- 1/2 teaspoon
  • Finely chopped prawns- 6
  • Finely chopped mint leaves- 1/2 cup
  • Corn flour- 1/2 teaspoon
  • White wine- 2 tablespoon
  • Paneer- 30 grams
  • Fresh cream- 1/2 cup
  • Salt- 2 cups
  • Worcestershire sauce- 1/2 teaspoon
  • For Garnishing
  • Paprika- 1/2 teaspoon
  • Finely chopped mint leaves- 1/2 cup

Method:

  • Steam the gourd for 7 minutes. Burn the onion and garlic cloves directly on the gas flame till the peel burns. Chop finely.
  • Combine the steamed gourd with chopped onion, garlic, prawns, salt, and pepper in a bowl.
  • Blend the mint leaves, coriander, and chilies in a blender to a fine smooth paste.
  • Mix two tablespoons of coriander and mint dip into the prawn and gourd mixture and mix in the cornflour. Make small balls from the mixture and steam for five minutes.
  • Combine the cream, wine, salt, pepper, and cheese in a frying pan and heat till the sauce thickens. Add one tablespoon of coriander-mint paste, and mix.
  • Blanch the spaghetti till it is half done. Transfer the spaghetti to the steamer and steam till done and add the coriander mint chutney.
  • To make a cold soup, steam the gourd in the steamer till it is cooked. Make its puree.
  • Deseed the blanched tomatoes and combine with garlic and blend to make a puree. Combine with the gourds and strain it through a muslin cloth.
  • Mix in Tabasco sauce, Worcestershire sauce, and salt and refrigerate.
  • When you are ready to serve, shape the spaghetti into coils and place a prawn ball. Pour the coriander-mint sauce and sprinkle paprika.
  • Take lemon juice in a saucer and chopped coriander.
  • Dip the martini glass rim in the lemon juice and press into the coriander to rim.
  • Pour the chilled soup and serve with hot spaghetti and prawns.
Steamed Gourd with Prawns

14 Palak Kofta Rice

Ingredients

For the Palak Rice

  • Chopped spinach (palak)- 1/4 cup
  • Brown rice- 1 1/4 cups
  • Cumin seeds (jeera)- 1/4 tsp
  • Finely chopped green chilies- 1/2 Tsp
  • Salt to taste
  • For the Paneer Palak Koftas
  • Blanched, drained and chopped spinach (palak)- 1/2 cup
  • Grated low-fat paneer (cottage cheese)- 1/2 cup
  • Rice flour (chawal ka atta)- 1 tbsp
  • Finely chopped green chilies- 1/2 Tsp
  • Salt to taste
  • For Garnish
  • Chopped coriander (dhania)- 2 tbsp

Method:

  • Heat a pressure cooker and when it is hot, add the cumin seeds and dry roast for 30 seconds.
  • Add the green chilies and brown rice, and dry roast for two minutes.
  • Add spinach, salt and hot water, pressure cook for two whistles.
  • When it is done, separate each grain of rice lightly using a fork.

For the paneer palak koftas

  • Combine all the ingredients in a bowl and mix well.
  • Shape the mixture into small balls.
  • Steam the koftas in a steamer for seven minutes.
  • Pour the hot rice into a plate and pour the paneer palak kofta on top of it.
  • Garnish with coriander.
Palak Kofta Rice

15 Spinach Dumplings

Ingredients

  • Finely chopped spinach (palak)- 2 cups
  • Finely chopped green chilies- 1 Tsp
  • Asafoetida (Hing)- a pinch
  • Besan (Bengal gram flour)- 3 tbsp
  • Whole wheat flour – 2 Tsp
  • Curd (dahi)- 1 Tsp
  • Oil- 1 Tsp
  • Sugar- 1 tsp
  • Baking soda- 1/4 tsp
  • Salt to taste

Method:

  • Add all the ingredients in a bowl and mix well.
  • Divide the mixture into 12 small balls and place it in a steamer. Steam for 5 to 7 minutes.
  • Serve with green chutney.

16 Oats Idli

Ingredients

  • Quick cooking rolled oats- 1 cup
  • Ginger-green chili paste-2 tsp
  • Urad dal (split black lentils)- 1/4 cup
  • Salt to taste
  • Oil for greasing-1/2 Tsp

Method:

  • Blend the urad dal and oats and urad dal to make a smooth powder.
  • Add water, green chili paste, and salt and mix.
  • Keep aside to ferment for 1 hour.
  • Grease the idli moulds and fill the moulds with the batter.
  • Steam for 8 to 10 minutes.
  • Serve with sambhar.
Oats Idli

17 Poha Dhokla

Ingredients

  • Coarsely crushed thick beaten rice (poha)- 1/2 cup
  • Semolina (rava)- 1/2 cup
  • Curd (dahi)- 1 cup
  • Fruit salt- 1 Tsp
  • Oil- 1 tbsp
  • Green chili paste- 1 tsp
  • Salt to taste
  • Mustard seeds- 1/2 tsp
  • Asafoetida (Hing)- a pinch
  • The Garnish
  • Finely chopped coriander- 1 tbsp

Method:

  • Combine the curd and a cup of water in a bowl and mix well.
  • Add the green chili paste, beaten rice, semolina, and salt, mix well and keep aside for 10 minutes.
  • Add the fruit salt just before steaming and two teaspoons of water.
  • Mix gently when the bubbles form.
  • Spread the batter in a thali and steam for 10 minutes.
  • Heat the oil and add mustard seeds in a small pan.
  • When the seeds splutter, add the asafoetida.
  • Pour this tempering over the dhoklas.
Poha Dhokla

18 Cottage Cheese Dumplings with Spinach Sauce

Ingredients:

For the Dumplings

  • Grated paneer (cottage cheese)- 1 cup
  • Finely chopped cabbage 1/2 cup
  • Finely chopped coriander (dhania)- 1 tbsp
  • Boiled, peeled and mashed potatoes- 1/2 cup
  • Plain flour (maida)- 2 tbsp
  • Finely chopped green chilies- 2 Tsp
  • Salt to taste

For the Spinach Sauce

  • White sauce- 1 cup
  • Spinach purée- 1/4 cup
  • Salt to taste

For the Garnish

  • Finely chopped tomatoes- 2 tbsp

Method:

  • Combine all the ingredients in a deep bowl and mix well.
  • Divide the mixture into 12 equal portions and roll each portion into a round ball.
  • Steam in a steamer for 5 to 7 minutes. Keep aside.

For the spinach sauce

  • Combine the spinach puree and white sauce in a non-stick pan and cook for one minute.
  • Add salt and pepper if required.
  • Arrange the dumplings on a plate, pour the sauce over it and garnish with tomatoes.
Cottage Cheese Dumplings with Spinach Sauce

19 Steamed Asparagus with Potato and Leek Sauce

Ingredients:

  • Asparagus spears- 6-8
  • Green beans (top and tailed)- 100 grams
  • Zucchini- 1/2
  • Leek- 1 stem
  • Potatoes- 3
  • Yellow squash- 1/2
  • Extra virgin olive oil- 1 tbsp
  • Small Butter
  • Garlic, sliced- 1 clove
  • Few Thyme leaves
  • Gram Bell pepper, chopped- 10

Method:

  • Cut the yellow squash and zucchini.
  • Tail the green beans.
  • Chop the bottoms of the asparagus.
  • Place the zucchini, yellow squash, green beans and asparagus in the steamer.

Prepare the Sauce:

  • Cut the leeks and potatoes.
  • Add extra virgin olive oil and butter in a saucepan. Add the leeks and potatoes and mix for 2-3 minutes.
  • Chop one clove of garlic into small pieces and add them to the vegetables. Then add the red bell pepper.
  • Add thyme and sauté the vegetables.
  • Blend the vegetables until a smooth sauce is formed.
  • Slice the zucchini into circles and make a ring using a cutter.
  • Stuff the steamed vegetables into the zucchini.
  • Garnish with chili oil.
Steamed Asparagus with Potato and Leek Sauce

20 Steamed Chinese Cabbage Roll

Ingredients:

  • Yellow pepper- 1
  • pepper
  • Garlic- 1 clove
  • Leaves of Chinese Cabbage- 8
  • Salt
  • Chinese five spice
  • Spring onions- 2
  • Minced chicken- 250 grams

Method:

  • Chop the garlic, pepper, and spring onions.
  • Mix them with minced chicken.
  • Add salt, pepper, Chinese five-spice and oil, and mix.
  • Wrap the ingredients in the cabbage and steam for ten minutes.
  • Serve hot with chili sauce.
Steamed Chinese Cabbage Roll