A Guide to Veggie Hot Pot at Home

Hi all!

I spent this entire week recipe-testing chocolate chip cookie dough x seero recipes, volunteering at Elara’s school, and finishing up planning my five-week UK trip! We have one week left at home before we leave, so there’s lots to do! I’m having a deep cleaning done in the house right before we leave because nothing is better than coming back home to a clean house! Also, we’re working our way through our fridge, and hot pot is a great way to do that!

Some housekeeping notes:

Pre-Order My Book!

It’s officially out for pre-order! My new upcoming cookbook, Desi Bakes, is filled with gorgeous bakes inspired by Indian arts, crafts, and culture. It’ll be on bookshelves on October 1st. Pre-ordering indicates how successful a book will be and gets the attention of bookstores, so they stock the book. Also, it lets publishers know that people are interested in South Asian (particularly Indian American) cookbooks!

What you missed

kolagoodies

A post shared by @kolagoodies

I shared a ras malai cold foam recipe to pair with my Cardamom and Fennel Tea collab with Kola Goodies!

Here’s the recipe for the ras malai cold foam for 1-2 drinks!

• 3 tbsp cold heavy whipping cream

• 2 tbsp cold whole milk

• 1 tbsp sweetened condensed milk

• small pinch of saffron

• 1/4 tsp ground cardamom

Add everything to a small jar and close the jar. Shake for 1-2 minutes or until lightly thickened. Refrigerate and make your chai. Pour the cold foam over your cardamom and fennel chai (iced or hot!)!

A Guide to Veggie Hot Pot at Home

I want to quickly note that this is not entirely traditional, but it is delicious!

Hot pot, aka Shabu Shabu, is a communal dining experience that originated in East Asia, particularly in China. It’s typically enjoyed in a group setting, making it a social and interactive dining experience!

It involves cooking raw ingredients at the table in a pot of simmering broth. A hot pot has three main components: the broth, the ingredients you cook, and the sauce. Diners add their desired ingredients to the pot of simmering broth. The ingredients cook quickly; diners then retrieve them with chopsticks or a slotted spoon. You then keep adding ingredients to the broth as you go along so that there is a constant supply of cooked ingredients!

I never had hot pot until I moved to California since most places did not have vegetarian options. Most hot pot spots in California have vegetarian broths, but they usually cost the same as the meat ones, which makes homemade hot pot way more economical!

Here is all you’ll need to make your own hot pot at home:

This recipe is for paid subscribers. If you’re looking for free recipes- check out my blog Milk & Cardamom.