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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.