REASONS TO STEAM MORE MEALS – There are several key factors that make steaming a healthy and economical way of cooking:
1. There’s no need to add fats or oils when steaming; this keeps your meals heart-healthy and keeps the number of calories you’re consuming to a minimum.
2. Steamed food retains more of its original vitamins, minerals & enzymes, which would otherwise leach out into the cooking water used when boiling.
3. Steaming softens the fibres of vegetables and fruits, making them more easily digestible, so your body can absorb all that nutritional goodness more easily.
4. Steamed foods retain their original structure and colours, so they stay crisp and look much more appetizing; no more limp, mushy or colourless meals.
5. Steaming is a very versatile cooking method, suitable for most types of vegetables, fruits, starches or meats.
6. Makes it possible to cook a variety of foods quickly over one heat supply; this saves on energy and costs, making it a more affordable and eco-friendly way to cook.
Steamed veges recipe
INGREDIENTS
• 2 cups fine chopped vegetables carrot, cauliflower, beans, peas, cabbage, mushrooms etc. • ½ cup paneer chopped in small cubes • 1 tsp oil • 1 onion sliced • 1 capsicum fine chopped • Salt to taste • ¼ tsp black pepper powder
1. Heat water in a big vessel. 2. Keep 2 cups of mixed vegetables on a steal strainer or any vessel with holes. Add little salt to veggies and mix. Cover the vessel and steam them for 10-12mins or until vegetables are cooked. Do not overcook. 3. Heat oil in a non-stick pan. Add onions and cook on medium flame until pink and translucent. ( you can cover the lid for fast cooking) 4. Add capsicum and sauté for 1 min. Add rest of the ingredients and stir nicely. 5. Steamed vegetables are ready to serve.
