Nature has interesting ways of impacting our lifestyle, one of them being the availability of farm produce in specific seasons that not only taste great in that particular season but have great health benefits that suit our body during that time.
For an instance, have you ever wondered why most of the green vegetables like peas, methi, bathua, palak, sarso, gobhi grow in abundance during the winter seasons? The reason is quite simple- all these green veggies and many more that are grown specifically for the winter season provide heat to the body, are good for the gut health and also highly nutritious.
But, whenever one thinks of eating green vegetables, one thinks of all the boring ways. Not anymore, because we have got some exciting and obviously, delicious ways for you to make your green veggies interesting this winter season.
Dahi or curd, in any form, is an important part of meals in many Indian households and raita is a great way to incorporate it. Raita, made with vegetables, curd and few basic spices is easy-to-make, quick and absolutely delicious. It instantly uplifts any meal.
Bathua is a green vegetable grown only during winter seasons and it is one of the best ingredients to use to make raita. Bathua or Chenopodium album is a rich source of amino acids, which helps in repairing and formation of cells; relieves constipation; purifies blood; promotes healthy hair and weight loss.
Try tempering your raita with some Hingwale Hing by Tassyam for better flavour and added health benefits.
Hot parathas slathered with some butter and a side of homemade pickle on a bright and sunny winter afternoon- can there be a sight more perfect than this? Incorporating green leafy vegetables in your parathas is a smart way to make your otherwise boring flatbreads interesting. You can use vegetables like methi, bathua, gobhi, matar (peas), palak (spinach) individually with spices like red chilli powder, turmeric and ajwain to make some yummy parathas and have your own meal ready in no time.
Saag and roti is synonymous for the winter season in India. Saag is a green leafy vegetable dish made commonly with sarso (mustard leaf) and sometimes with palak (spinach), finely chopped broccoli as well; served with roti, naan or makai ki roti (flatbread made using cornmeal). Saag is packed with anti-oxidants, helps in detoxification, is rich in dietary fiber, aids in weight loss and has got great anti-inflammatory properties.
Nothing can be more comforting than a bowl of soup on a chilly winter night. What's even more comforting is the fact that soups are probably the healthiest, yummiest and easiest way to eat your greens. You can use kale, spinach, broccoli in various ways using different condiments to prepare soups that suit your palette.