Add some veggie value

Add some veggie value

For even the most health-conscious, getting the mandatory five servings of veggies can be difficult, given busy lives and not-so-nutritious temptations galore. Sneak in veggies with easy dishes. The easy-bake cake is fuss-free and low-fat, a sweet end to the meal.

Sweet ‘n’ spicy pumpkin: Preheat oven to 200X (400°F). Peel and dice 1 small pumpkin. Toss with 10 holy basil leaves, l tbsp olive oil and l tbsp chili flakes, and roast about 30 minutes. Mash lightly with 75g chopped fried onion and l tbsp balsamic vinegar. Season to taste.

Creamy mushrooms: Heat l tbsp olive oil. Fry 1 finely chopped onion for 7-10 minutes. Add 300g mushrooms; sauté 3-4 minutes. Add 125ml white wine or stock, boil 1 minute, lower heat and stir in 250ml yoghurt. Add 2tbsp fresh (1 tbsp dried) tarragon or thyme. Season to taste.

Crunchy lauki: Don’t discard lauki peel; make sabzi! Cut into 2-inch matchsticks. Temper 2tbsp oil with ‘Mbsp mustard seeds; add peel and sauté till tender. Season with salt and a pinch of roasted cumin powder.

Easy carroty cake: Preheat oven to 15 deg. C (35 deg. F). Whisk three eggs and % cup sugar. Sieve 1 cup flour and ½ tbsp baking powder thrice. Fold into egg mixture (don’t beat). Fold in 2tbsp oil, 1/2 cup cold milk and a few drops vanilla essence. Add 1 cup finely grated carrot. Bake till done (about 45 minutes, or till a skewer emerges clean after piercing cake).