Healthy Indian Vegetarian Recipes

Ingredients :  Flaxseeds - 1/2 Cup  Sesame seeds -  1 Cup  Dry coconut powder -1/2 Cup  Jaggery - 1 Cup  Wheat flour - 1/4 Cup  Ghee - 1/2 Cup  Cashew  nuts - 50 gms  Almonds -50 gms  Cardamom powder - 1 pinch  Method : 1.  Dry roast flaxseeds, sesame seeds , dry coconut powder , almonds, cashew nuts  and wheat flour separately. 2.  Make jaggery into powder. 3.  Later make powder of all ingredients. 4. Then add melted ghee and cardamom powder and  make them into Laddus. Nutritional values : Flax seeds contains  omega3 essential fatty acids , lignans which have both plant estrogen and antioxidants , fibre. Sesame seeds  helps in keeping heart healthy, improves bone health,prevents cancer, controls diabetes.

Ingredients :  Ginger mango -  150 gms  Tamarind pulp - 1 Tablespoon  Salt as per taste  Seasoning -  Chana dal,  urad dal , mustard seeds, jeera , methi seeds, each  one teaspoon ,  red chillies  Jaggery - Little Turmeric powder - One pinch Method of preparation : Soak tamarind in water. Clean ginger with and cut into small pieces.  Make seasoning with the above ingredients. Add ginger, seasoning,  salt , turmeric powder , tamarind pulp into a mixi jar and grind it coarsely.

Ingredients :  Mixed vegetables  -  Drumstick , carrot, beans, raw banana, ash  gourd  ,  snake gourd , yam each half a cup of pieces  Sour yogurt - 2 Tablespoons  Salt as per taste  For paste - Green chillies -2,  Jeera  -1Teaspoon, coconut - Few pieces , curd , make all these ingredients into a fine paste.  Coconut oil -2 Teaspoons  Curry leaves - Few Method of preparation : 1.  Clean all the vegetables with water and cut them into even shape , and boil them in water. 2. Then add the paste , salt , turmeric powder, curry leaves soaked in coconut oil . 3. Seasoning is not compulsory, without seasoning too tastes good . 4. Add one teaspoon of coconut oil to the curry. 5. If you  want to add seasoning, put coconut oil in a pan add mustard seeds, jeera each of one teaspoon . It is a healthy and nutritional curry.

Ingredients :  Ladies finger - 1/2 kg  Salt as per taste  Chilli powder -2 Teaspoons   Besan -100 gms  Oil for frying  Jeera powder - 1 Teaspoon   Coriander powder -1Teaspoon Method of preparation : 1. Clean the ladies finger with water , then cut into pieces. 2. Take a bowl and add besan, chilli powder, salt, jeera powder, coriander powder, besan with little water. 3. Put the pan on the stove add little oil and add ladies finger  and let it get half cooked . 4. Then add the besan mixture to the vegetable and fry till the besan turns the colour. 5.  Serve with hot rice.

Ingredients :  Moong dal - 1/2 Cup  Salt as per taste  Carrot , peas, beans cut into pieces  Curry leaves ,coriander leaves for garnishing  Seasoning - Chanadal, Urad dal,  jeera, mustard seeds,each one teaspoon,dry red chillies two, asoefitida or garlic  Slit green chillies - 2  Turmeric powder one pinch  For the paste : coriander seeds, jeera, pepper, dry coconut scrapped, one teaspoon each green chilli one, ginger one small piece( Grind all the ingredients into a fine paste) Method of preparation :   1. Wash the moong dal with water, cut veg into small pieces ,cook  dal ,veg, slit chillies , in a pressure cooker. 2. Put seasoning , add turmeric powder, salt , curry leaves , coriander leaves and add the paste to it , cook for few mins and serve hot with rice. Nutritional values  :  Moong dal contains protein. dietary fibre ,vit B, calcium , potassium and it is easily digestible food.

Ingredients : Coconut  - 1/2 piece of the coconut Jaggery - 1 Glass Cardamom powder one teaspoon  Raw Rice -  1/2 Glass Water - 2 Glasses Cashew nuts , kismiss one Tablespoon each Saffron  - 2 strands Method of preparation :  1 Cut the coconut into pieces. 2. Soak rice in water for few hours. 3. Grind the rice and coconut pieces into a fine paste. 4. Put a steel bowl on the stove and add water to it , let it boil for few minse . 5. Add the paste to the water and stir it continuously. 6.  Add cardamom powder ,saffron to the payasam 7. Mix jaggery too and stir it well. 8. Till it become semi solid put on the stove, later take out from the stove and add dry fruits fried in the ghee. 9. Serve it hot. Nutritional value : Coconut contains fibre , contains healthy fats, protein, sand various vitamins and minerals. Jaggery acts as a detox,  contains antioxidants and minerals like zinc and selenium, it builds strong immunity.

Ingredients :   Aakakarakaya (Teisel gourd)  - 200 gms   Onions - 3   Dry red chillies - 3   Salt as per taste   Jeera - 2 Teaspoons   Oil for frying   Turmeric powder  one pinch   Curry leaves -  Few leaves   Coriander leaves  - small bunch Method of preparation : 1. Clean the veg with water and cut into circles. 2. And boil them with water till is cooked. 3. Meanwhile grind onions, dry red chillies, curry leaves and jeera  in a mixi jar. 4. Put a pan and add little oil and add the vegetable into it , then add the gravy , salt , turmeric powder into it till it is cooked well. 5. Lastly add coriander leaves to the curry. Nutritional values : Teisel gourd contains fibre and anti-oxidants and very useful for easy digestion. It contains lutein which prevent various eye diseases, cardio vascular diseases and cancer. And it helps in controllling diabetes, seasonal cough, cold and other allergies .  

Ingredients :    Vaakkaya ( Carissa carandas)  - 200gms    Coconut - A handful of pieces    Salt as per taste    Turmeric powder - One pinch    Oil for frying veg and seasoning - 2 Teaspoons    Coriander leaves  - Few strands    Seasoning - Chanadal, Urad dal, mustard seeds, methi seeds, jeera one tea spoon each, dry red chillies -3,   asoefitida or garlic as per wish Method of preparation :  Put a pan on the stove with oil in it and add vaakkaya (Carissa carandas)  to the oil and fry for few mins. Later make seasoning with the given ingredients. Cut the coconut into small pieces. Add  vaakkaya, coconut, turmeric powder, salt and half of the seasoning and coriander leaves to a mixi grinder and grind it coarsely. Add the remaining seasoning to the chutney. Serve with hot rice or can be served with Idly or dosa. Nutritional values:  Carissa carandas ( vaakkaya ) contains vit A, ascorbic acid, it cures anaemia, anti oxidant, cancer preventing agent, anti diabetic,anti viral, c

Ingredients :   Whole  wheat Bread - Few slices   For Green Chutney :    Coriander leaves  - 1 Small bunch    Green chillies  - 2    Mint leaves  - 1 Bunch    Salt as per taste    Curd  - 1 Small Cup    Onion -  1small    Ginger small piece grated    Chat masala  For Sooji mixture :    Roasted sooji -1/2 Cup    Curd - 1 Cup    Green chilli     Capsicum - 1 Finely chopped    Tomato - 1  Finely chopped     Onion - 1 Finely chopped     Salt  as per for taste     Coriander leaves few Method of preparation : 1. Grind all the ingredients as given for green chutney and keep aside. 2. Later dry roast sooji and mix with curd ,chopped vegetables, coriander leaves and salt . 3. Apply green chutney on the bread slice and later apply sooji mixture both the sides and roast both the sides by adding little butter or ghee. 4. Serve hot.  

Ingredients :     Rice - 1 Glass ( Cooked)     Methi leaves  - 1 Bunch     Salt as per taste     Turmeric one pinch     Onion - 1      Tomatoes - 2     Carrot -1     Green  Peas - Handful     Garlic ginger paste     Coriander leaves - 1 Bunch     Cardamom, cloves, cinnamon     Ghee  - One Teaspoon     Green chillies - 2 slit into Long pieces  Method of preparation:       1. Make a fine paste of onion, tomatoes  and coriander leaves  after cutting into pieces.    2. Put a pan on the stove, add garam masala ingredients to one teaspoon of ghee.    3.  Then add onion tomato paste , green chillies , carrot , peas , methi leaves,  garlic ginger paste let it cook for sometime.     4. Add cooked rice , salt , turmeric powder for that mixture.     5. Lastly garnish with coriander leaves.  Nutritional values :  Methi leaves contains iron, manganese, copper, magnesium, phosphorus and vit B6.  

Ingredients :   Cauliflower stems  or stalks  - 1Cup   Tomato -1   Salt as per taste   Turmeric powder one pinch   Groundnut  - 1 Tablespoon   Sesame seeds - 1 Tablespoon   Seasoning  - Chana dal, urad dal, jeera, methi seeds, mustard seeds one tea spoon each ,dry red    chillies -4 ,  asoefitida one pinch .You can also add garlic cloves.   Coriander leaves one small bunch   Tamarind - Little Oil for seasoning and frying cauliflower stem   Method of preparation : 1.  Cut the stems of cauliflower, clean with water and fry it in little oil along with tomato and green chilli and keep aside. 2. Prepare seasoning in the same oil with the above ingredients, groundnut and sesame seeds also should be fried in the oil. 3. Mix all the ingredients and grind it smooth,lastly add coriander leaves too. 4.  Serve with hot rice. Nutritional value: Cauliflower stalks or stems  have more fibre, vit C, and calcium.

Ingredients :  Tindora ( Dondakayalu) - 150  Gms  Dry red chillies -3  Tamarind - Little  Salt as per taste  Seasoning - Chanadal, Urad dal, Mustard seeds, Jeera one teaspoon each, asoefitida one pinch or garlic optional  Oil for frying seasoning and veg  Turmeric powder - One pinch  Coriander leaves few  Coconut or tomato can also be added  Method  of preparation :    Clean Tindora with water and cut them into pieces. Then take a pan , add  oil and veg into it ,add red chilli, tamarind, salt ,turmeric powder . Later do seasoning with above ingredients, then add half seasoning to the fried tindora and grind it coarsely. Then add coriander leaves and remaining seasoning to the chutney. Serve with hot rice. Nutritional value of Tindora : Ivy gourd treats infections , protects the nervous system, it might prevent cancer, helps in normalizing sugar levels, prevents kidney stones promotes heart health, strengthens bones.

Ingredients  :  Arati Oocha -  1 Medium piece  Moong dal - 1 Tablespoon  Salt as per taste  Seasoning - Chanadal, Urad dal, Jeera, Mustard seeds one teaspoon each , dry red chillies -2, asoefitida one pinch or garlic optional Scrapped coconut one tablespoon Turmeric powder one pinch  Curry leaves , coriander leaves ,green chilli , ginger  Oil for seasoning Method of preparation: 1. Clean the banana stem with water and take out the fibre from it as much as possible. 2. Then cut into small pieces and put the pieces into water mixed with little butter milk and turmeric powder. 3. Later put the pan on the stove add oil to it and put seasoning with the above given ingredients. 4. Then add curry leaves, green chilli , ginger  into the seasoning . 5. Meanwhile boil the veg pieces in water adding turmeric powder  after it get cooked then add to the seasoning , add soaked moong dal too into that. 6. Let it cook for sometime and add coconut scrapped ,salt ,coriander leaves. 7

Ingredients :   Rajma - 1 Medium Cup   Onions - 3   Tomatoes - 3   Salt as per taste   Garam masala - 1 Teaspoon    Ginger garlic paste   Kasoori methi   Coriander powder -1 Teaspoon   Bay leaf,big cardamom and ajwain(vaamu)  (all these are optional)   Jeera powder  - 1 Teaspoon   Kashmiri powder - 1Teaspoon   Coriander leaves one  bunch   Green chillies -  2   Oil for frying Method of preparation :  Soak Rajma over night and  cook it in the cooker for few whistles. Chop onion finely. Make purée of tomatoes and keep it aside. In a pan add oil and butter (optional) , add in Bay leaf, big cardamom and ajwain,sauté onions also along .Once onions are sautéed well , add tomato purée and add salt, coriander powder, jeera powder, garam masala, split green chillies,  Kashmiri chilli powder. Also the boiled rajma and  let the curry cook for sometime , lastly add coriander leaves and also lemon juice .  Serve with Jeera rice or Roti. Nutritional values :   Rajma contai

Ingredients :   Moon dal - 1 Glass   Sugar - 1 Glass   Cardamom powder one pinch   Saffron - 4,5 strands   Sugar less kova - 1/2 Cup   Milk - 1/ 2. Glass   Ghee - 3/4 th  Glass   Badam, Pistachio , cashew  nut coarsely grounded into small pieces Method of preparation :   1.  Soak moong dal in water for 3 hours and put it in a mixi grinder and make it paste with little water. 2. Put a pan on the stove and add ghee to it , then add this paste and let it cook for few mins, till it fully cooked and add sugar and milk to that mixture , let it cook for some more mins, add cardamom powder and saffron soaked in milk for few mins into the mixture . 3. Then add kova too, lastly dry fruits , cook till all the ingredients get mixed. Nutritional value :  Moong dal contains iron, vit B6, magnesium, protein.

Ingredients :    Paneer  - 200 gms    Peas  - 1 Cup    Onions - 2    Tomatoes - 2    Ginger-Half inch    Green chilli-1 or according to preference    Dhania jeera powder -1 tsp each    Cashew nuts - 5 to 6 soaked in water    Kasuri methi -half tsp    Salt as per taste    Oil - 1 tbsp    Cream    Water as required    Coriander leaves for garnishing    Coriander seeds  -2 Teaspoons    Red chillies -2  Method of preparation:     Make a paste of onion , ginger  , coriander seeds , red chillies and  green chillies and put aside. In the same jar adding soaked cashew and tomato blend  to a smooth paste. Take a pan add little oil , then sauté the onion paste until the  paste is cooked well, into that add the dry masala powder, then add tomato purée,  kasoori methi, add salt , paneer and peas ,  add little water cook for few mins , till it cooks well and loose the water content, add coriander leaves and milk cream and cook for few secs.

Ingredients :   Rice - 1 Glass   Sweet corn  -1 Small Cup   Green chillies - 2   Salt as per taste   Tomatoes  - 2   Fried onions  (chopped) and cashew nuts optional   Garlic optional   Turmeric powder one pinch Method of preparation :      Clean the palak with water and chop it into thin pieces.  Boil palak, green chillies, tomatoes for two mins and blend it into a fine paste. Add this paste , salt , sweet corn and turmeric powder to the washed rice in the cooker , and let it be cooked for 3 whistles.  Then add fried onions and cashew nuts to the rice and serve with raita or any veg  curry.   Nutritional values  : Palak contains vitamins like B6, B 9and E, potassium, minerals , vit C, vit K, folic acid , iron and calcium.

Ingredients :  Whole milk  - 1 Ltr  Condensed milk  - 1Cup  Cardamom powder one pinch  Badam powder - 11/2 Tablespoons  Pistachios and Almonds for garnishing  Saffron  - 4, 5 strands Method of preparation :    Take a nonstick pan put one ltr milk in that and let it boil for few mins till it  become 3/4 ltr.  Stir continuously . Later add badam powder , condensed milk , cardamom powder, saffron and stir it for some more time till it thickens. Then switch off the stove and allow it to come to room temperature, then kee0 it in freezer by garnishing it with nuts.  Nutritional values :  Contains calcium , vit A , protein ,potassium, iron and magnesium.

Ingredients :  Baby corn - 200 gms  Salt as per taste  Corn flour - 1 Tablespoon  Rice flour -  1 Tablespoon  Coriander leaves handful  Spring onion little  Tomato ketchup - 1 Teaspoon  Vinegar  - 1 Teaspoon  Onion - 1 chopped  Garlic cloves -2 chopped  Green chillies - 2 chopped  Oil  - 2 Tablespoons Method of preparation : 1.  Clean the Baby corn with water and slice them two pieces. 2. Boil them in little water. 3. Take rice flour,  corn flour and salt , sprinkle water into the flour . 4. Then roll the baby corns into that mixer. 5. Later add pepper powder and mix water to make a batter., add little vinegar, pepper powder tomato ketchup in the left over batter and keep it aside. 6. Then dip the baby corn in the batter , shallow fry until it turns crispy. 7. In an other pan add  little oil , add chopped garlic , green chillies,  chopped onion spring onion.   8. Add the baby corns to this , then add the tomato ketchup mixer too and keep on the stove for few secs

Ingredients :   Drumstick leaves - 1 Big punch   Dry red chilli - 6   Salt as per taste   Chana dal - 1Tablespoon   Urad dal  - 1 Tablespoon   Coriander seeds -2 Teaspoons   Jeera  -  2 Teaspoons   Asoefitida -  One pinch ( garlic optional )   Tamarind  - Small  ball sized   Oil  - 1 Teaspoon   Turmeric powder - One pinch  Method of preparation :  1. Put a pan on the stove add little oil add all the above ingredients  except salt and turmeric powder , leaves and tamarind. 2. After the dals get fried as needed, add leaves also to that add fry for few secs, then add tamarind, salt, turmeric powder ,  later mix all the ingredients and make powder of it. Nutritional values :   Drumstick leaves contains vit A,  calcium, potassium, protein, improves eye sight, good for kidneys , heart , and pancreas, contains anti oxidants  and so many health benifits. We have to eat at least one time in the month of july ( Aashadamasam).

Ingredients  :  Bottle gourd -  One small  sized  Sugar  - 1 Glass  Kova - 150 gms  Ghee - 1 Tablespoon  Cashew nuts and kismiss  Milk - 1Glass  Cardamom powder to enhance the flavour of the sweet Method of preparation :  1.  Clean the bottle gourd with water and peel off the skin and grate it .  2. Add ghee to the pan and then add grated bottle gourd and let it cook for few mins. 3. Then add sugar , milk  and cook it till it become semi solid  , then add cardamom powder and kova ,   Cook for few secs, fry cashew and kismiss in little ghee , and add into the halwa. Nutritional values of Bottle gourd  : Promotes weight loss good for liver and heart , has cooling effect, treats urinary problems , replenishes loss of water content in the body.  

Ingredients :  Basmati rice - 1 Glass Palak - 3 Bunches Paneer - 200 gms Salt as per taste  Garam masala ingredients - big cardamom, clove, cinnamon, small cardamoms, bay leaf ,shah jeera Cashew nuts - 6-7 no.s Ginger  - 1/2 inch Garlic - 3 cloves Tomato -1 Kasoori methi - 1Teaspoon Ghee -2 Teaspoons  Green chillies - 2 Onion - 1 Coriander powder -1 Teaspoon Jeera powder - 1 Teaspoon  Method  of preparation :  1Soak rice for half an hour  in water .  2. Make a smooth paste of chopped palak , ginger, garlic and green chilli , then make a paste of  cashew nuts  and  tomato too     3. Take a cooker add ghee to that and add garam masala , chopped onion, coriander powder , jeera powder , salt , kasoori methi ,  both pastes , paneer , rice and water. 4. Put the lid and let it get cooked till the first whistle comes and switch off the stove. 5. Cashew nuts can be fried and added to the rice instead of making paste.

Ingredients  : Onions - 4 Besan - 1Cup Rice flour - 1/2 Cup Salt as per taste Baking soda  - One pinch Jeera -1Teaspoon Ginger and green chilli paste or made into thin pieces Oil for deep frying   Method of preparation :    Cut onions into thin long pieces , then add green chilli and ginger , salt , baking  powder jeera , besan and rice flour. Sprinkle water to make dry dough , not like bajji batterjust the basin should get stick to onion. Now put oil in a kadai  let it boil , you have to add onion mixed to besan to the medium temperature oil. Oil should not be too hot. You can add cashews soaked in water for sometime then mix it to the onion and besan mixer.  Even you can add curry leaves too. Fry the mixer till it get fried correctly.

Ingredients: Whole milk - 1 Bowl  Vanilla bean -  2 or vanilla Essence   Condensed milk - Half a bowl  Full cream - Half a bowl  Method of preparation : 1. Put  a bowl on the stove and  add full cream milk and let it boil for sometime. 2. Take cream in a bowl and whip it for sometime , then add condensed milk and vanilla bean or Essence  then add milk too. 3. Keep  it in the freezer for 6 hours, for every two hours whisk it well. 4. Then again keep it in freezer.

Ingredients : Paneer - 200  gms  Butter - 2 Tablespoons Tomatoes - 4 Kasoori methi - 1Teaspoon Salt as per taste Turmeric powder - One pinch Cashew nuts- 50 gms Ginger paste Onion, garlic can be added  Method of preparation :     Take a pan and add little butter , then add tomatoes made into pieces  and cashew till it get fried. Make a fine paste of tomatoes. Add butter to the pan and put the gravy , salt , turmeric powder  till it cooks well. Then make dry roast of kasoori methi and by using palms make it into powder. Add this powder to the gravy. Let it cook for few mins , then add paneer into the gravy. Add garam masala powder, Kashmiri chilli powder. Lastly add cream  and coriander leaves to the curry. Nutritional value :  Contains protein, vit A,  calcium , high calories

Ingredients: Pav - You can get pavs from a bakery Bhaji: Potatoes - 3 Onions -3 Capsicum -2  Carrot- 1 Big Peas  - Handful Kasoori methi Tomatoes - 4 Any variety of vegs you can add more of your interest  Salt as per taste Turmeric powder - One pinch Coriander leaves - One bunch Garam masala- 1Teaspoon Pav bhaji masala - 1Teaspoon Coriander powder - 1 Teaspoon  Jeera powder - 1 Teaspoon  Oil for frying - 2 Teaspoons  Method of preparation:  Cook all the vegs in a cooker, after cutting them into small pieces, put a kadai on stove , pour little oil into the kadai, and add onions and tomatoes to it. Let the veg get cooked , then add all the cooked vegs and add turmeric powder, salt, garam masala, coriander powder, jeera powder, and add little water and keep the lid on it , let it cook for sometime . Then add pav bhaji masala and coriander leaves till it gets cooked we’ll keep on the stove , later turn off the stove. For kids you can add cheese on top of the curry  .

Ingredients : Dondakayalu  ( ivy gourd ) - 1/2 kg Salt as per taste Onion - 4 Red chillies - 4 Jeera -  1 Teaspoon Olive oil - 1 Tablespoon for frying Turmeric powder  Preparation: 1. Clean the veg with water and cut both the edges. 2. And  cut in the middle into 4 splits and put them in a pan adding little oil. 3. Take a mixi jar and add onions , red chillies jeera , turmeric powder and salt and grind it into a paste . 4. After ivy gourd cooked for 80% then add the paste till it get cooked with veg. 5. Serve with hot rice. Nutritional value :   Ivy gourd contains iron , vit B2, vit B 1vit A.

Ingredients:  Pudina - 3 bunches  Mango -1 Small  Tomatoes - 2  Coconut - Few pieces  Salt as per taste  Tamarind little   Oil  - 1 Teaspoon   Turmeric powder  Seasoning - Chanadal, Urad dal, mustard seeds, jeera  methi seeds each of  1Teaspoon each, red  chillies two , asoefitida one pinch ( Garlic optional) Coriander leaves for taste  Method of preparation :    Take a pan and add  little oil to it then add podina and  tomato till it gets cooked.  Then make a seasoning with all above ingredients given. Take a mixi jar and add podina, tomato , raw mango, and coconut pieces. Later add salt , turmeric powder , tamarind , coriander leaves and seasoning to the vegetables.  Serve with hot rice. Nutritional value: contains  vit A, vit C, calcium, magnesium, iron, vit K, potassium