The Steaming Pot - Easy vegetarian recipes from India

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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The musky flavor of cantaloupe (musk melon or honey dew melon), sweet citrus of orange and hint of ginger come together in this beautiful melon orange juice.

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To call fresh juice "refreshing" is a well-worn cliché, but some clichés are worth repeating. Apple cucumber mint juice at the end of a work-packed weekday is an excellent pick-me-up. When you’ve had a luxurious dinner, try apple mint cucumber juice first thing the next morning – it’s a wonderful way to balance out the indulgence of the previous meal.

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Red pumpkin bharta is a dry preparation of pumpkin, a simpler version of red pumpkin curry with stronger notes of mustard oil.

Unlike traditional bharta (mashed vegetables) like baingan bharta, this one does not use boiled/roasted vegetables as its base. Pumpkin cooks quickly and mashes easily without pre-treatment. This is also a chunky bharta instead of a typically smooth one, which works well with pumpkin.

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Banana blossom (also called banana flower) isn’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go. I am really pleased with how this recipe finally turned out!

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Gobhi musallam is a gourmet’s delight, a recipe that can star on any party menu. Make this for your festive spread and have the crowd entranced.

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