The Steaming Pot - Easy vegetarian recipes from India

Stuffed tomato curry, when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious potato-based filling, stuffed tomato curry is a guaranteed crowd-pleaser.

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Enjoy the tropical tartness of pineapple grapefruit juice, with fresh herbs and spices. A vibrant yellow drink with all the benefits of "yellow foods" – this juice builds immunity and is especially rich in Vitamin C.

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A touch of garlic can transform a simple dal to an exquisitely flavored delight. Light and soupy, lasooni dal (garlic-tempered dal) is the perfect accompaniment to rice/chapatis and a vegetable side dish.

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This green juice is loaded with the goodness of fresh herbs: coriander (cilantro) and mint. Light, water-rich cucumber makes it a perfect solvent for the dense herb extract. A squeeze of lime enhances the color and flavor of the drink, besides upping the vitamin quotient. Ideal for the summer, easy on the waist – as well as on the  the wallet.

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Ridge gourd onion chutney spiced with pepper and tamarind. Add a spark to a simple Indian meal with this chutney on the side.

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This aloo mooli kadhi (potato radish sticks in gram flour curry) recipe, adapted from Sanjeev Kapoor’s, is a simpler alternative to pakora kadhi, besides being an interesting way of adding radish (mooli) to the diet. The Indian white radish has a taste so powerfully pungent that one can’t have much of it raw. I like mooli paratha, but other ways of cooking mooli don’t excite me. Aloo mooli kadhi, though, had me sold from the word go. The potatoes tone down the sharpness of mooli, and the yogurt and gram flour cloak it all in a rich, delicious sauce.

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This red capsicum curry (red bell pepper curry) is among the quickest dishes you could make when you’re pressed for time. It doesn’t take long to cook and more importantly, doesn’t demand meticulous slicing: large irregular chunks work just fine.

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