Healthy Indian Vegetarian Recipes

Ingredients : Tuvar dal  - 1 Bowl Tomatoes - 1/4 kg Salt as per taste, Chilli powder - 2 Teaspoons Tamarind pulp one teaspoon Turmeric powder one pinch Seasoning -  Mustard seeds, urad dal, jeera, methi seeds, chana dal each of one teaspoon, dry red chillies - 3, asoefitida one pinch Curry leaves few Oil for seasoning Green chillies slotted into two -2 Coriander leaves one small bunch Method of preparation : 1. Clean the tuvar dal with water. 2. Add tomato pieces , green chillies ,dal keep in a pressure cooker. 3. Make seasoning with above given ingredients 4. After the dal is cooked well,  add some water if needed , mash it till it become soft cook it. 5. Add turmeric powder, salt, tamarind pulp, chilli powder. 6. Add the seasoning to the dal, and add curry leaves and coriander leaves too , cook till all the ingredients mix up well for few secs. Tip for tasty dal - Add more coriander leaves to get good taste.

Ingredients : Amla - 1 kg Salt -  200 g ms Chilli powder -  200 gms Mustard powder - 150 gms Turmeric powder - 1 Tablespoon Oil - 300 gms Method of preparation : 1. Wipe the Amla with a damp cloth. 2. Add oil to a pan and let it get warm , add the Amla to it and cook for few mins until it gets cooked. 3. Then add salt, turmeric powder, mustard powder. 4. Switch off the stove and add  chilli powder to the pickle. 5. Let it  cool , then shift it to a glass jar. 6. You can prepare and add seasoning also tamarind pulp if you choose to.

Red chillies  - 1kg Salt - 200 gms Tamarind - 200gms Fenugreek powder - 1 Tablespoon Seasoning - Urad dal, chana dal, mustard seeds, jeera each one tablespoon, dry red chillies 5, asoefitida one teaspoon Oil for seasoning Method of preparation : 1. Clean the red chillies with dry cloth. Take out the stems of the mirchi. 2. Cut the mirchi into pieces. 3. Add mirchi, salt, fenugreek powder, tamarind,  grind all the ingredients. 4. Make a seasoning with the above given ingredients. 5. You can add little lemon juice too. 6.You can make seasoning when ever you want to eat the pickle., it will give fresh taste than adding seasoning to the whole pickle.

Ingredients : Moong dal - 1Cup Salt as per taste Turmeric powder one teaspoon Curry leavers  few Coriander leaves few Chilli powder one teaspoon Seasoning - Mustard seeds , jeera , urad dal one teaspoon each, dry red chillies - 2, asoefitida, garlic two cloves( Optional ). Oil for seasoning Method of preparation : 1. Cook dal in a pressure cooker for three whistles. 2. Add water to the dal ,  make it into pouring consistency, add  turmeric powder , salt,  curry leaves and let it boil for few mins. 3. Make seasoning with above given ingredients and add to the dal. 4.  Lastly add coriander leaves and serve it hot with cooked rice.

Ingredients : Yellow cucumber - 1 Salt as per taste Turmeric powder one teaspoon Seasoning - Urad dal,chana dal, mustard seeds, jeera, methi seeds one teaspoon each, dry red chillies - 3, asoefitida Tamarind pulp one teaspoon Coriander leaves few Oil for seasoning Method of preparation : 1. Put the cucumber directly on the stove. 2. Let the outer layer of cucumber gets fully roasted. 3. Take out the skin of the cucumber. 4. Make seasoning with the above given ingredients with little oil. 5. Put the cucumber, salt , turmeric powder, tamarind pulp, coriander leaves, Hal of the seasoning and grind it coarsely. 6. Add remaining seasoning to the chutney.

Ingredients : Rice ravva  - 1 Glass Salt as per taste Turmeric powder one pinch Lemon juice  - One lemon full Curry leaves few Green chillies splitter three Seasoning - Mustard seeds, jeera, urad dal, chana dal one teaspoon each, red dry chillies - 3, asoefitida one teaspoon, groundnut one tablespoon. Oil for seasoning. Method of preparation  : 1. Boil rice ravva in two glasses of water by adding one teaspoon of oil in it. 2. Let it get cooked fully till water gets evaporated. 3. Make seasoning with above given ingredients . 4. Take a plate or big bowl put the cooked ravva in it. 5. Add curry leaves , seasoning, turmeric powder, salt. 6. Fry the splitted green chillies with seasoning, add it to the cooked ravva. 7. Lastly add lemon juice to the pulihora and serve it hot with some chutney.

Ingredients : All purpose flour ( Maida) -200 gms Salt as per taste Green chillies -3 Ginger - Chopped into small pieces Jeera -2 Teaspoons Baking soda - 2 pinches Curd - 1 Cup Oil for deep frying Method of preparation : 1. Take a bowl add maida to the bowl, then add curd, salt , green chillies, jeera, baking soda. 2. Keep it aside for  half an hour. 3. Put a pan on the stove add oil to it, let it boil for few mins , then take sufficient batter into the fingers and drop it into the oil into round shape. 4.  Fry it till it becomes golden colour , take it out drain out extra oil with the help of the tissues and serve hot  with your desired chutney.

Ingredients : Bitter gourd  -1/4 kg Salt as per taste Tamarind pulp - 2 Tablespoons Turmeric powder one pinch Chilli powder - 2 Teaspoons Curry leaves few Green chillies - 2 Onions - 3 Coriander leaves few Seasoning - Chana dal , urad dal,  jeera, mustard seeds each of one teaspoon ,dry red chillies -2 Method of preparation : 1. Cut the bitter gourd into small pieces. 2. Put them I salt for few mins and take out the water comes from the bitter gourd. 3. Cook the bitter gourd in water till it gets cooked. 4. Put the pan on the stove add oil to it. 5. Make seasoning in the oil then add green chillies and curry leaves to the seasoning. 6. Cut the onions into small pieces and add it to the seasoning. 7. Later add the cooked bitter gourd to it, add salt,  turmeric powder , chilli powder, tamarind pulp, jaggaery , coriander leaves and all the ingredients gets mixed up. 8. Switch off the stove and serve the curry with cooked rice.

Ingredients : Wheat flour - 1 Cup Jowar flour - 1 Cup Rage flour - 1 Cup Rice flour - 1 Cup Salt as per taste Jeera - 2 Teaspoons Bajra flour - 1 Cup Foxtail millet flour - 1 Cup All flours small cup quantities Green chillies - 2 Oil for making dosa. Method of preparation : 1. Mix all the flours in a bowl and enough water . 2. Add jeera, salt, chillies in the batter. 3. Keep the batter aside for half an hour. 4. Now put an dosa pan and let it get heated for few secs. 5. Then pour the batter into a thin layer and let it get cooked both the sides. 6. Serve with chutney  or some powder( podi ). 7. You can add butter milk into the batter for the sourness taste to the dosa.

Ingredients. : Sooji /semolina/ ravva - 1 Glass Coconut - 1/2 Sugar  - 1 Glass powdered Cardamom powder -1 Teaspoon Ghee - 2 Tablespoons Cashew nut and kismiss - 1Tablespoon each Milk - 1 Cup Method of preparation : 1. Take a pan add little ghee ,  then add sooji to the ghee. 2. Let it turn the colour into light red , then take it into a plate. 3. Cut the coconut into half, then grate it and keep aside. 4. Take sugar and make it into powder. 5. Fry cashew nut and kismiss in little ghee. 6. Dry roast coconut too. 7. Make a fine powder of cardamom. 8. Add remaining ghee to the pan , mix all the ingredients and keep them in the pan for few secs. 9. Add warm milk too while Mixing all the ingredients. 10. Let it become cool,  make it into Laddus.

Ingredients: Bitter gourd - 200 gms Oil for shallow frying. For stuffing : Onion -  finely chopped Green chilli - 2 finely chopped Jeera powder - 1Teaspoon Garam masala - 1Teaspoon Turmeric powder - One pinch Coriander leaves few Salt as per taste Ground nut - Roasted and crushed Method of preparation : 1. Take bitter gourd clean it with water and slit in the middle of it. 2. Boil the bitter gourd in water for few mins. 3. Sauté above given ingredients. 4.  Put a pan on the stove , add oil to the pan, fill  the bitter gourd with stuffing. 5. And shallow fry the bitter gourd till it is fried.

Ingredients : Tomatoes. - 2 Salt as per taste Drumstick -  3  pieces Curry leaves few Turmeric powder one pinch Coriander leaves few Rasam powder 2 Teaspoons Seasoning - Jeera , mustard seeds and asoefitida Boiled tuvar dal ( cooked one Tablespoon) Method of preparation : 1. Put a bowl with water on the stove. 2. Add salt , turmeric powder , tomatoes , drumstick, curry leaves, tuvar dal cooked, rasam powder and boil it for few mins till the tomatoes and drumstick gets cooked. 3.  Add  one teaspoon of ghee to the pan , add jeera , mustard seeds , asoefitida. 4. Add the seasoning to the rasam. 5.  Garnish with coriander leaves. Note : Add coconut, ginger , green chilli and garlic (Optional) made into a paste. Rasam powder : Coriander seeds , jeera, dry red chillies, pepper, tuvar dal asoefitida, dry ginger. Put all these in sun light and make into a powder. Having rasam daily  in lunch or dinner is good for health. It improves digestion.

Ingredients: Cluster beans ( goru chikkudu)   - 250gms Salt as per taste Turmeric powder Chanadal - 2 Tablespoons Scrapped coconut -  Half coconut Seasoning - chana dal, urad dal, jeera , mustard seeds ,one teaspoon , dry red chillies - 2, Curry leaves  few Method of preparation : 1. Cook the cluster beans in water till it gets cooked. 2. Soak chana dal in water for few hours. 3. Make seasoning with the above given ingredients. 4. Add curry leavesto the seasoning. 5. Add the cooked cluster beans and chana dal. 6. Add turmeric powder and salt to the curry. 7.  Lastly add scrapped coconut to the curry. 8.  Serve with rice.

Ingredients : Podina ( mint leaves) - 4 bunches Salt as per taste Tomatoes - 3 Seasoning - chanadal, urad dal, mustard seeds, jeera methi seeds one teaspoon each, dry red chilli - 3, asoefitida one pinch. Tamarind - Little Turmeric powder one pinch Coriander leaves few Green chillies - 2 Oil for seasoning and frying the podina and tomatoes. Method of preparation : 1. Clean the podina with water and cut the tomatoes into small pieces. 2. Put a pan on the stove and add little oil for seasoning . 3. Add the above ingredients to the oil and fry it till turns brown colour. 4. Then keep aside the seasoning and add tomatoes and podina to little oil in the same pan. 5. Take a mixi jar add seasoning, salt, turmeric powder , podina tomato fried, tamarind , coriander leaves and grind it coarsely. 6. Serve with hot rice.

Ingredients : Potato - 200 gms Capsicum - 150 gms Salt as per taste  Turmeric power one pinch Coriander powder  - 1 Teaspoon Jeera powder - 1 Teaspoon Garam masala -1 Teaspoon Coriander leaves  few Tomatoes - 3 Full cream- 2 Teaspoons Chilli powder - 1 Teaspoon Kasoori methi one Tablespoon Method of preparation : 1. Cook the potatoes in pressure cooker and take out the skin of the potatoes. 2.  Cut the capsicum into small pieces, tomato into small pieces. 3.  Put a pan on the stove and add capsicum and sauté it for a while 4.  After capsicum is cooked add potatoes and tomatoes . 5. Add salt , turmeric powder, coriander leaves, jeera powder, garam masala powder, kasoori methi leaves . 6. After all the ingredients are mixed up add milk cream and coriander leaves. 7.  Serve with chapati .

Ingredients: Bread packet  -  16- 20 pieces Milk - 250 ml Condensed milk - 1/2 Tin Cardamom -2 pods Pistachios and badam cut into slices( ormaka a powder of kaju, pistachio and badam) Saffron few Strands Bread crumbs  - 2 teaspoons Ghee - 1 Tablespoon Method of preparation : 1. Heat milk to a boil add in condensed milk , cardamom powder, saffron strands mix it up well. 2. After few mins add bread crumbs . 3. Mix it up well. 4. Switch of the flame , when the shahi thickens a bit. 5. Cut the bread into your desired shape . 6. Heat a pan add in around two teaspoons ghee and roast the bread until golden brown 7. When the bread is done , switch off the flame place the pieces on a plate pour the shahi on TOP of it and let it cool . 8. You can top it up with some almonds , pistachio kaju andsaffron.

Ingredients: One egg plant (Aubergine) Salt as per taste Turmeric powder one pinch Seasoning - Urad dal, Chanadal, mustard seeds, jeera ,methi seeds one teaspoon each,dry red chillies   - 2. asoefitida one pinch Coriander leaves few Tamarind little Oil for seasoning Green chillies - 2 Method of preparation :  1. Put the eggplant (Aubergine) on the stove directly , roast it, till the skin  of the egg plant comes out easily. 2. Make seasoning  with above ingredients and keep aside. 3. Take out the skin of the egg plant , mash it slightly,  and add salt, turmeric powder, coriander leaves , green chillies, tamarind and grind it coarsely. 4. Add seasoning to the chutney.

Ingredients : Raw banana - 2 Salt as per taste Turmeric powder one pinch Ginger - 1 piece Green chillies  - 2 Curry leaves few Coriander leaves small bunch Seasoning - Chana dal , urad dal, mustard seeds, jeera each of one teaspoon, groundnut one table spoon, dry red chillies - 2 Lemon juice - 2 Teaspoons Method of preparation : 1. Cut the raw banana into two pieces and put it in the water and let it get cooked till it becomes soft. 2. Make seasoning with the above give ingredients, cut ginger and green chilli into small pieces and add it to the seasoning. 3. Add curry leaves too to the seasoning. 4. Add the cooked raw bananas  after mashing them into a small pieces to the seasoning , then add turmeric powder and salt. 5. Add coriander leaves and lemon juice to the curry. 6. Serve the curry hot with cooked rice. Nutritional values of raw banana  :  Rawbanana contains  high fibre , they help in maintaining blood sugar and also helps in keeping heart healthy. It conta

Ingredients : Goru chikkudu (Cluster beans) -1/4 kg Salt as per taste Seasoning - Chana dal, urad dal, jeera, mustard seeds one tea spoon each, dry red chillies -3 asoefitida one pinch Turmeric powder one pinch Gravy for patoli - Chanadal - 1 Tablespoon, Moong dal -1 Tablespoon, tuvar dal- 1 Tablespoon, dry red chillies - 4, jeera - 2 Teaspoons Oil for seasoning Coriander leaves few Curry leaves few Method of preparation : 1. Soak three dals ,red chillies,jeera for few mins. 2. Put a pan on the stove add oil for seasoning. 3. Add curry leaves  to the seasoning. 4. Boil the goru chikkudu ( cluster beans) in water for few mins till it gets cooked. 5.  Add the gravy to the  cluster beans , turmeric powder, salt and cook for sometime. 6. Lastly add coriander leaves to the curry.

Ingredients : Potatoes - 200 gms Salt as per taste Oil for deep frying Besan - 2 Cups Chilli powder - 1 Teaspoon Rice flour - 1/2 Cup Baking soda one pinch optional Ajwain - 1 Teaspoon Method of preparation : 1. Clean the potatoes in water and peel the skin of potatoes and cut into thin circles and put it in water till you make them as bajji. 2.  Take a bowl add besan, rice flour , salt , chilli powder, ajwain , baking soda ( Optional ). 3. Add water to the above mixture and make into a thick batter where you can dip the potato pieces in the batter. 4. Put oil in a pan, and let the oil gets heated up . 5. Take the potato pieces and dip them in the batter and put them in oil. 6.  Let it become brown colour , then take them out from the oil and serve them hot.

Ingredients : Cabbage  - 100gms Salt as per taste Seasoning  -  Chana dal , urad dal, methi seeds, mustard seeds , jeera one tea spoon each, dry red chillies  - 3, asoefitida Tamarind little Green chilli. - 2 Coriander leaves few Turmeric powder one pinch Method of preparation : 1. Put a pan on the stove add little oil to it,  then add cabbage cut into small pieces , green chillies, let it get fried till gets cooked. 2. Make seasoning with above given ingredients. 3. Take a mixi jar  add the seasoning, salt , turmeric powder, tamarind ,   green  chilli , coriander leaves cabbage and grind it coarsely. 4. Serve the chutney with cooked rice.

Ingredients : Ladies finger  -250 gms Salt as per taste Onions - 3 Tomatoes  -2 Cashew nut -1Tablespoon Coriander powder -  Teaspoon Jeera - 1 Teaspoon Kasoori methi  - Teaspoon Ginger , garlic paste Chilli powder  - 1 Teaspoon Oil forfrying ladies finger Dry red chillies - 3 Turmeric powder one pinc Curd - 1 Tablespoon Method of preparation : 1.  Cut ladies finger into pieces, and fry them in little oil. 2.  Fry onion tomato for  three mins then add it to mixi grinder , add cashewnuts,  dry red chillies to it 3.  Cut one onion into small pieces. 4.  Put a pan on the stove add butter to it, then jeera, chopped onion, chilli powder, coriander powder, jeera powder, kasoori methi, gravy, turmeric powder, salt as per taste and sauté for few mins. 5. Add one tablespoon curd to the curry. 6. Lastly garnish the curry with coriander leaves.

Ingredients : Urad dal - 1Glass Salt as per taste Green chilli - 2 Ginger -1 Long piece Curd  - 1 Big bowl Coriander leaves few Curry leaves few Carrot - 1 Big Seasoning - Mustard seeds,  urad dal , jeera one teaspoon , dry red chillies -2. Oil for deep frying and seasoning. Method of preparation : 1. Soak the urad dal for few hours and drain out the water . 2. Grind it in a wet grinder without adding any water while  grinding it add salt to the batter. 3. Then take out the batter and immediately make it as garelu.(Vada). 4.  Take the batter into the palm and make it like a ball sized and make a hole in the middle of the batter then put it in the oil. 5. Do not  fry it  till it  becomes crisp, only until the batter is cooked well (till there is no rawness left in the batter). 6.  Take curd into a bowl add salt as per taste, cut the green chilli and ginger ,  and  add these into the curd, you can grind green chilli and ginger into a paste and add it to the curd instea

Ingredients : Urad dal. - 1 Glass Rice  - 2 Glasses Methi seeds - 1 Teaspoon Potato - 1/4 kg Salt as per taste Coriander leaves - Few Curry leaves few Green chillies - 2 Ginger - 1 Long piece Seasoning  for potato curry -  Urad dal, chana dal, mustard seeds, jeera , one teaspoon each, dry red chillies - 2, asoefitida. Gravy for masala dosa  : Dry red chillies -  3, garlic  - 3 pods , ginger one piece, roasted chana dal one teaspoon,salt little, turmeric powder one pinch. Method of preparation : 1.Soak rice , urad dal, and methi seeds for 4 hours and make a dosa batter. 2. Boil the potato in water and take the skin of the potato and mash it. 3. Make a seasoning with given ingredients and and ginger , curry leaves, green chillies to the seasoning. 4. Add the mashed potato to it then add turmeric powder and salt to the curry. 5. Then add  coriander leaves to the curry. 6. Take a dosa pan,  add the batter to the pan into a thin layer. 7.  Then spread the gravy on the d

Ingredients : Urad dal  - 1 Glass Salt as per taste Oil for deep frying Method of preparation : 1. Soak the urad dal for few hours and drain out the water . 2. Grind it in a wet grinder without adding any water while  grinding it add salt to the batter. 3. Then take out the batter and immediately make it as garelu. 4.  Take the batter into the palm and make it like a ball sized and make a hole in the middle 9f the batter then put it in the oil. 5. Do not press it while putting it into the oil then it will be fluffy. 6. Let it turn into golden brown colour then take out the vadas from the oil. 7. Serve it with ginger chutney.

Ingredients : Rice - 11/2 Cup Urad dal - 1Cup Moong dal - 1cup Cardamom powder one teaspoon Jaggery or sugar one cup Coconut scrapped  - 1 Cup Oil for deep frying Method of preparation : 1. Soak moong dal in water for 2 hours. 2. Soak urad dal and rice in water for 3 hours and grind it like a dosa batter. 3. Grind the moong dal into a thick paste and steam it  in Idly cooker and make it like  idly. 4. Take out the steame moong dal,  make it into powder and add jaggery or sugar, coconut scrap, cardamom powder , then make it into small balls. 5. You can make a syrup with jaggery or sugar then add scrapped coconut, cardamom powder and make it into balls too , anyway you can do the balls. 6. Dip this balls in the dosa batter and fry it in the oil. 7. Let it come into brown colour , take out the purnalu from the oil.

Ingredients : Rice  - 1 Glass Salt as per taste Turmeric powder one pinch Coconut  - Half of the coconut Seasoning -  chana dal, urad dal, mustard seeds, jeera one teaspoon each , dry red chillies - 3, cashenut, groundnuts -1 Tablespoon , asoefitida one pinch Curry leaves few Green chilli  - 2 Oil for seasoning Method of preparation  : 1.  Cook rice in a cooker. 2.  Make seasoning with the above ingredients. 3. Add the grated coconut into the seasoning . 4. Then add salt , turmeric powder, curry leaves to the seasoning. 5.Serve hot. 6. You can add fried papad to the rice .

Ingredients : Whole green gram - 100 gms Jaggery - 1 Cup powdered Cardamom powder -1Teaspoon Coconut scrapped -1 Small Cup Ghee-1Teaspoon Method of preparation: 1.  Soak whole green gram in water for few hours. 2. Cook the green gram in a cooker for three whistles. 3.  Make powder of jaggery . 4. Put a pan on the stove add cooked green gram,  jaggery , scrapped coconut, cardamom powder, and ghee till all the ingredients mix up well. 5.  Serve hot. Nutritional values of green gram : It contains healthy nutrients, contains high antioxidants, lower bad LDL cholesterol levels, reducing heart disease risk , rich in potassium, magnesium and fiber which may reduce BP.

Ingredients : Chema dumpalu - 250 gms Onions - 3 Dry red chillies  -3 Salt as per taste Turmeric powder one pinch Jeera  -2 Teaspoons Chilli powder - 1 Teaspoon Oil  - 2 Teaspoons Method of preparation : 1. Clean the colocasia (chemadumpa) with water. 2. Boil the vegetable in water till it is perfectly cooked. 3. Grind the onions, dry red chillies, jeera in a mixi jar. 4. Put a pan on the stove add oil to it, then add the cooked colocasia ( chemadumpa )   the gravy, salt , turmeric powder and little jeera. 5.  Lastly add chilli powder and let the curry gets cooked till all the ingredients mix up well. Nutritional values : colocasia ( chemadumpa)  contains magenisium, iron, fiber, potassium, manganese, zinc, copper,, phosphorus, vit A, vit B6, vit C, vit E and contains good amount of antioxidants.

Ingredients : Chanadal - 1 Cup Jaggery - 1 Cup Cardamom powder. - 1 Teaspoon Urad dal - 1 Cup Rice - 2 Cups Oil for deep frying Method of preparation : 1. Soak urad dal and rice for 3 hours, and grind it like a dosa batter. 2. Clean Chanadal with water and cook it in pressure cooker for two whistles. 3. Put the cooked Chanadal in the sieve and let the water drain of it fully. 4. Grate jaggery into small pieces. 5. Grind the cooked  Chanadal and add the jaggery to it and cardamom powder too . 6. You can make a syrup of jaggaery then add the cooked Chanadal and cardamom powder and cook it till become thicker. 7. Make the Chanadal and jaggery mixture into small balls and dip it into the dosa batter and put it in the oil till it get fried into brown colour. 8. The oil should be in medium flame.

Ingredients : Sweet corn  - 50 gms  Palak - 3 bunches  Salt as per taste Ginger one piece Garlic 2 cloves Green chillies - 2 Curd  - 1 Tablespoon Ajwain - 1Teaspoon Jeera - 1 Teaspoon Ghee - 1 Teaspoon Method of preparation : 1.  Boil sweet corn and palak separately for 3 mins. 2.  Put a pan on the stove and add ghee , to that add jeera and ajwain  . 3.  Blend palak in a mixi jar, green chilli , ginger and garlic too. 4.  Add the blended palak into the pan, then add the sweet corn too. 5. Add salt as per taste, and curd too , keep it for few secs and take it out from the stove. Nutritional values : Palak contains iron ,  calcium, magnesium, cancer prevention,  lowering blood pressure, helps in bone health.

Ingredients : Coconut half Salt as per taste Green chillies - 2 Lemon juice -  2 Teaspoons Coriander leaves few Seasoning - Urad dal, mustard seeds, chana dal, jeera ,methi seeds one teaspoon each , dry red chilli -2, asoefitida Oil for seasoning Turmeric powder one pinch Method of preparation : 1. Cut the coconut into small pieces. 2. Make seasoning with above given ingredients. 3. Take a mixi jar add coconut pieces, coriander leaves, turmeric powder, salt,  green chillies  then make a chutney of it. 4. Then add the seasoning to the chutney. 5.  Lastly add lemon juice to the chutney 6. Serve with hot rice. Nutritional values : Coconut contains dietary fibre  which is good for digestion, it also lowers the amount of LDL and protects against heart diseases.

Ingredients : Ash gourd - 1 Glass grated Sugar. - 1 Glass Cardamom powder - 1 Teaspoon Ghee -  1 Tablespoon Cashew nut  and kismiss Method of preparation : 1. Clean the ash gourd with water and peel the skin of ash gourd. 2.  Grate the ash gourd . 3.  Put a pan on the stove and add little ghee and add the grated ash gourd and let it get cooked till water evaporates. 4. Add sugar and cardamom powder too. 5. Let it become thick as a halwa. 6. For the colour of halwa you can add saffron soaked in water to it. 7. Fry cashew nut and kismiss in ghee and add it to the halwa. Nutritional values :  Ash gourd helps in keeping stomach free of ulcers and intestinal parasites, aids in weight loss, beneficial for hair, contains vit B and C.

Ingredients : Capsicum  - 2 Baby corn - 2 Tomatoes - 2 Paneer -50 gms Salt as per taste Onions - 2 Jeera - 2 Teaspoons Dry red chilli - 2 Turmeric powder  one pinch Chilli powder - 1Teaspoon Garam masala - 1Teaspoon Coriander leaves few Ginger one  piece Lemon juice - 1Teaspoon Oil for seasoning Method of preparation : 1. Clean the vegetables with water , and cut into long  pieces. 2.  Put a pan  add little oil , then add jeera , dry red chilli . 3. Add all the vegetables one by one  including paneer. 4. You can add carrot and beans too. 5. Add turmeric powder, salt , garam masala, chilli powder , ginger cut into thin long pieces. 6. Add coriander leaves and lemon juice after the vegetables are fully cooked. 7. Serve immediately with roti.

Ingredients : Rice ravva - 1 Glass Salt as per taste Chana dal - 1 Tablespoon Jeera - 1Tablespoon Oil -1 Teaspoon Method of preparation : 1. Put a bowl on the stove and add 2 glasses of water let it boil for few mins. 2. Add jeera, salt , chana dal , rice ravva , and little oil to the water.. 3. Let it get cooked for few mins. 4. After it become cool, take the cooked ravva into hand and make it into small ball shape and keep it on the Idly plates and steam it for 5 mins. 7. Before keeping this balls on to the Idly plate apply ghee on the plates. 8. Serve undrallu with ginger chutney.

Ingredients : Green chillies - 150 gms. Salt as per taste Seasoning - Mustard seeds, jeera, urad dal, chana dal, methi seeds, each one spoon, dry red chillies - 2, asoefitida one pinch. Tamarind little. Sugar one teaspoon Oil for seasoning Turmeric powder one pinch Method of preparation : 1. Clean  green chillies with water and  make them dry till it doesn’t have any moisture , if needed deseed them. 2. Make seasoning with the above ingredients. 3 Fry the green chillie too. 4.. Take a mixi jar add the green chillies , salt, turmeric powder, tamarind, sugar , seasoning and  grind it coarsely. Nutritional values :  Green chillies are good source of vit C, , act as an effective pain killer, as a digestive and anti -ulcer aid. It contains beta carotene , they are great for healthy eyes, skin and immune system.

Ingredients : Curry leaves - One cup Salt as per taste Seasoning - Mustard seeds, urad dal, chana dal, jeera , one teaspoon each , dry red chillies -2,  asoefitida one pinch. Oils for seasoning  Turmeric powder one pinch  Tamarind little Method of preparation : 1. Wash and clean the curry leaves with water and let it dry. 2. Make seasoning with the above ingredients. 3. Put the seasoning into the mixi jar, add salt, turmeric powder, tamarind and curry leaves and grind it coarsely. Nutritional values of Curry leaves :  it contains vit A,B,C and B2. It is good for digestion, good for weight loss, and helps to  maintain cholesterol levels.  It also contains iron and calcium, good for eyesight, reduces stress and promotes hair growth.

Ingredients : Raddish - 2 Salt as per taste Turmeric powder one pinch Groundnut  - 1Tablespoon Coriander leaves few Seasoning - Mustard seeds, jeera, chana dal , urad dal, methi seeds, coriander seeds one teaspoon each, tamarind little,  dry red chillies -3 Oil for seasoning Method of preparation : 1. Clean the raddish and peel the skin of raddish. 2. Cut the radish into small pieces. 3. Make a seasoning with above ingredients then add raddish and cook for few mins. 4. Add groundnut too to the seasoning. 5. Then add the raddish, seasoning,  turmeric powder, salt, tamarind , coriander seeds roasted and coriander leaves and grind it  coarsely. Nutritional values : Raddish contains potassium, folate, vit B, vit k, calcium, magnesium.

Ingredients : Rice flour - 200 gms Salt as per taste Carrot - 1 grated Bottle gourd  -  Small piece grated Onions - 2 chopped finely Coriander leaves few Jeera  - 2 Teaspoons Ajwain - 1 Teaspoon Oil for frying Turmeric powder one pinch Green chillies - 2 chopped finely Water to mix  Method of preparation : 1. Take a bowl and add rice flour, salt, both vegetables, ajwain , jeera , coriander leaves, turmeric powder, onion, little oil and green chilli . 2. Add water into the flour and  other ingredients mix well as a fine dough. 3. Put a pan on the stove and heat the pan. 4. Take a plastic cover and apply little oil on it and put the dough and spread it into a thin and round shaped roti. 5. Put the roti on the pan and add little oil and wait till it gets roasted on the both sides. 6. Serve the roti with raita and some chutney.

Ingredients : Moong dal  - 1 Glass Coconut - 1/2 ( Fresh one ) Sugar - 1 Glass Ghee - 1 Small Cup Cardamom powder one teaspoon Oil for seasoning Method of preparation : 1. Soak moongdal for one hour. 2. Make coconut into small pieces 3. Then add coconut and soaked moong dal , grind it to a paste. 4. Put a pan on the stove and add ghee, then the paste let it get cooked till it thickens,  it should not stick to your finger if you touch it add sugar too, the consistent should become like a halwa, keep it on the stove till halwa will not stick to the walls of the pan. 5. Then apply ghee to a plate and spread it , and cut into small pieces after it become cool. 6. Later put a pan , pour oil for deep frying ,  fry these pieces in the oil till it become golden  colour.

Yam - 200 gms Salt as per taste Turmeric powder one pinch Chilli powder  - 2 Teaspoons Jeera powder one teaspoon Coriander powder one teaspoon Oil for frying Method of preparation : 1. Clean Yam with water and take out the skin of Yam. 2. Cut into small pieces and boil it in water with turmeric powder. 3. Take a pan and add oil , then cooked Yam , fry it until it become golden colour. 4. Later add salt, chilli powder , jeera powder and coriander powder. 5. Serve it with hot rice. Nutritional values of Yam : Yam contains vit A, it improves vision and plays anime role in bone growth, wound healing, improves immunity.

Ingredients : Saggubiyyam ( Sago)  -  1 Glass Jaggery - 1 Glass Ghee - 2 Teaspoons Cardamom powder one teaspoon Cashew nuts and kismiss two teaspoons each Milk - 1 Glass Method of preparation : 1. Soak sago in water for one hour, 2. Put a pan and add sago to one and half glass of water and boil it. 3. After sago gets cooked add  milk to that and boil for few mins stir it occasionally. 4. Then add jaggery , cardamom powder to it. 5. Fry dry fruits in ghee and add it to the payasam. Nutritional value of Sago : Sago is rich in iron, calcium, protein , potassium. It is good for digestion, it gives good energy.

Ingredients : Basmati rice - 1 Glass Salt as per taste Vegetables -Beans, carrot, green peas, spring onion ( One Tablespoon ) Pepper powder - 2 Teaspoons  Oil for frying Garlic ginger paste -1 Teaspoon  Vinegar and soya sauce one teaspoon each ( Optional ) Method of preparation : 1. Cook rice by adding one teaspoon of oil  2. Put a pan add oil garlic and ginger paste, cut vegetables and fry for few secs. 3. Add cooked rice to it and add salt, pepper powder, vinegar, soya sauce . 4. Mix all  the ingredients and switch off the stove. 5. Serve hot with some vegetable curry.

Ingredients : Kanda ( Yam ) - 150 gms Bachali kura - 2 bunches( Malabar spinach ) Salt as per taste Tamarind pulp - 1Tablespoon Turmeric powder  one teaspoon Curry leaves few Coriander leaves few Ginger , green chillies cut into pieces Seasoning -  Chana dal , mustard seeds, urad dal, ,jeera, methi seeds one teaspoon each, dry red chillies - 2, asoefitida Oil for seasoning Mustard seeds powder one teaspoon ( Optional) Method of preparation : 1. Take out the skin of yam( kanda). 2. Cut into small pieces and boil it, after half boiled cut the leafy veg into small pieces and add it to the yam. 3. Then put a pan on the stove make seasoning with the above given ingredients . 4. Add curry leaves, ginger pieces,green chillies, and boiled vegetables. 5. Later add tamarind pulp , turmeric powder. salt, chilli powder,  and mustard seeds powder and let it get cooked for some time. 6. Lastly add coriander leaves . 7. You can grind green chilli and ginger into a paste too inste

Ingredients : Ghee - 1 Cup Milk - 1 Cup Scrapped coconut ( Fresh)   -  1 Cup Sugar -3 Cups Bengal gram flour - 1 Cup Cardamom powder one teaspoon Cashew nuts and pistachio for garnishing. Method of preparation : 1.  Put a nonstick pan on the stove and add one cup of besan to the pan and dry roast for few mins till the raw smell goes from the flour. 2.  Then add coconut to the flour,  ghee, milk and stir it continuously. 3. When it is half cooked then add sugar , cardamom powder and stir it well for few mins till it won’t stick to the walls of the pan. 4. Lastly add dry fruits . 5. Apply ghee to a plate and add this mixture to the plate. 6. Later cut them into pieces.

Ingredients : Phool makana  - 150 gms Milk maid  - 1 Bowl Cardamom powder one teaspoon Cashew nuts - 50 gms Saffron - 2 Strands Ghee - 1 Tablespoon Badam and kismiss one tea spoon each Milk - 1/2 ltr Method of preparation : 1. Boil milk in a bowl. 2. Dry  roast. Phool makana for few secs. and make  powder of it. 3. Make powder of cashew nuts . 4.  Add  phool makana powder to the milk , milk maid ,cardamom powder, cashew powder and boil it for few mins stirring it continuously. 5. Fry badam pieces and kismiss in ghee and add to the payasam. 6. Instead of making powder of phool makana , you can dry roast makana for few secs. and add to the milk. Nutritional values of Phoolmakana  -  It is good for those suffering with high BP, heart diseases, and obesity because it contains high magnesium and  low sodium. It is recommended to diabetics too due to Low glycemic index and it has anti ageing enzyme.

Ingredients: Rice semiya - One packet Salt as per taste Oil for seasoning  Turmeric powder one teaspoon Lemon juice - 1 Tablespoon  Seasoning  - Mustard seeds , jeera,  urad dal,  each one teaspoon , dry red chillies - 2, groundnut one table spoon ,cashew nut one table spoon ( Optional) Curry leaves few, ginger cut into few pieces, green chillies -2 cut into pieces. Method of preparation : 1. Put a  steel bowl on the stove and pour 2 glasses of water and boil it for few mins. 2. Take a packet of rice semiya and add it to the boiled water, keep it for few mins in the water. 3. Drain the water from the semiya through a strainer. 4. Put a pan on the stove and add oil to the pan then put seasoning with the above given ingredients. 5. Add the curry leaves , green chillies, ginger to the seasoning after the seasoning come into brown colour.  6. Then add salt and turmeric powder.  7. Lastly add lemon juice to the upma and serve it hot. 8. This upma can be do

Ingredients : Sweet corn. - 200 gms Salt as per taste Rice flour - 50gms Dry red chilli - 2 Jeera -1 Teaspoon Curry leaves few Coriander seeds  - 1Teaspoon Garlic  - 2 cloves ( Optional ) Oil for deep frying Method of preparation : 1. Grind sweet corn in a mixi jar adding salt, garlic,  currry leaves,  red chillies, jeera , coriander seeds 2. Later add rice flour to it 3. Put a pan on the stove and add oil to it 4. After few mins when oil gets heated up , dab the dough into a small circles on the palm. 5. Till it gets fried properly keep in the oil and take them out. 6. Serve hot with some chutney.

Ingredients : Paneer -100 gms Capsicum - 2 Tomatoes - 2 Onions - 2 Baby corn - 5,6 nos ( Boiled )  Salt as per taste Turmeric powder  a pinch  Ginger garlic paste Green chillies. -2  For the masala - Coriander seeds, pepper corn, jeera ,sounf, one teaspoon each , dry red chillies - 2 , dry roast them and make a powder of it. Curd  - 1 Cup Garam masala one teaspoon Method of preparation : 1. Clean and  peel the skin of the vegetables and cut them into similar size. 2.  Cut the paneer into pieces. 3. Put a pan on the stove , add little butter and add the vegetables , add salt , turmeric powder, masala powder as given above , garam masala and add little water till it gets cooked. 4. Add ginger, garlic  and green chilli paste too. 5. Lastly add curd too.

Ingredients : Green chillies  ( Big ones) Salt as per taste Chilli powder - 2 Teaspoons Baking powder one pinch ( Optional) Tamarind pulp - 1 Tablespoon Ajwain powder - 1 Tablespoon Besan  - 250 gms Oil for deep frying Method of preparation :  1.  Clean the green chillies with damp cloth  2.  Split the chillies and take out the seeds from the chillies.  3.  Mix water to the besan , add salt , chilli powder to the besan, make the batter into consistentancy.  4.  Mix the tamarind pulp , ajwain powder, little besan .  5.  Put oil in a pan , let it  boil for few mins .  6. Add the chillies to the oil and fry for few secs.  7. Stuff the mixture of besan , tamarind pulp , ajwain powder into the chillies and then dip the chillies into the batter and put into the oil.  8. Let it fry till it comes into brown colour.  9. Serve hot.