The Steaming Pot - Easy vegetarian recipes from India

A colorful salad bowl with an assortment of flavors and nutrients. Fresh leaves, walnuts and cheese, crunchy pear cubes, juicy cherry tomatoes give company to adzuki beans in this recipe.

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Pears complement greens beautifully in juices. Their sweet, aromatic flesh adds volume and rich flavor to juice, masking less-pleasant ingredients (thinking kale?) in the mix. Pears are a good source of vitamins C and K, along with essential minerals.

This pear mint ginger juice dresses the goodness of raw ginger and mint in a pear base. Ginger and mint have digestive/medicinal properties; combined with pears, this juice works wonderfully as a palate cleanser.

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A combination of plantain (raw banana) with fresh fenugreek leaves brings out the best in both vegetables. Plantain has the wonderful ability to take the edge off sharp flavors, while fenugreek’s green bitterness adds some interesting notes to the simple plantain.

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Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.

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Dalia (broken wheat) porridge is a favored breakfast food in many Indian homes. The grain is made by milling raw wheat grains; it’s especially nutritious as it is unrefined. Dalia is a great source of vitamins, minerals, dietary fibre – all that at an affordable price.

There’s got to be a catch, you think? You are right.

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A recipe I picked up from a friend – carrot and beans stir fry. It’s healthy, it’s simple. Next to white rice, the saffron-green of the vegetables sets up a meal with all the hues of the Indian tricolor.

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Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.

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