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