Healthy Indian Vegetarian Recipes

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.

Ingredients : Moong dal  - 1 Glass Jaggery  - 1 Glass crushed Cardamom Powder - 1 Teaspoon Saffron - 2 Strands Coconut milk - 1 Bowl Milk  - 1 Glass Ghee - 1 Tablespoon Cashew nuts, kismiss, badam one Tablespoon each Method of  preparation :  1. Dry roast moong dal till it gives good smell.  2. Boil it in a pressure cooker till it is cooked.  3. Make coconut milk with half coconut ( cut the coconut into pieces and add into a mixi jar , and grind it with little water , strain the milk and again add little water and again grind it to a smooth paste , again strain the milk ).  4. You can get coconut milk in the shops but home made  coconut milk gives good taste to the payasam.  5. Mash the cooked dal and add milk , jaggery ,saffron, cardamom powder, coconut milk and cook it for few mins.  6. Put a pan on the stove and add dry fruits in the ghee and fry it for few secs.  7. Then add the dry fruits to the payasam. Nutritional values : Moong dal is a good source of protei

Ingredients :  Ginger  - 50gms  Jaggery - 50 gms  Tamarind - 100 gms  Turmeric powder one pinch  Salt as per taste  Chilli powder - 6 Teaspoons  Seasoning - Mustard seeds, methi seeds  one teaspoon each, dry red chillies - 6, asoefitida  - 2 Teaspoons. Oil for seasoning Methi powder - 2 Teaspoons Method of preparation :  1.Soak tamarind in water.  2. Clean the ginger  with water after it becomes dry grate it.  3. Take the pulp from soaked tamarind and boil it in a pan till it thickens into a smooth paste. 4. Then add the grated ginger to it. 5.  Add salt,  turmeric powder, chilli powder, jaggery ,   methi powder  ( methi seeds  dry roast and make a powder) to the  paste. 6. Take 50 ml oil and add mustard seeds , methi seeds, dry red chillies , asoefitida  . 7. Add the seasoning to the pickle. 8. This pickle will be fresh for 7 days .

Ingredients : Cooked rice - 1 big bowl Tamarind  - 1 Lemon size  Salt as per taste  Seasoning -  Mustard seeds, urad dal, chana dal, jeera, one teaspoon each, ground nut and cashew nut one table spoon each dry red chillies 3 asoefitida one pinch  Green chillies - 3  Curry leaves -  Few  Turmeric powder one pinch Method of preparation:  1. Cook one glass of raw rice.  2. Soak tamarind in water.  3. Take the pulp of tamarind and cook it in a pan till it gets cooked.  4. Add splitted chillies into the cooked pulp .  5 .Add turmeric powder to it.  6. Put the cooked rice in a flat bowl and add salt , tamarind pulp  7. Lastly make seasoning with the above ingredients and add curry leaves to the seasoning.  8. Add the seasoning to the cooked rice and mix  the rice till everything mix up well.

Ingredients : Carrot -2 Beans  - 4 Tomatoes -3 Coriander leaves few Corn flour Optional (or One big potato)  -1 Teaspoon Salt as per taste Pepper powder Water to boil the vegetables Fresh green peas (Optional)  Method: 1. Clean all the vegetables with water , then peel the carrot , potato  and cut the vegetables into small pieces. 2. Boil the vegetables  and coriander leaves with water for few mins till the vegetables get cooked. 3. Then put a bowl on the stove add some water 4.  Make a fine paste of vegetables and add that to the water in the bowl. 5. Add salt and pepper  to the soup. 6. Can garnish with fresh cream on top of the soup while serving. 7.  You can cut the bread into small pieces and fry them in ghee , then add them while serving the soup. 8. Can mix your choice of vegetables to the soup. 9. It is better to have soup by not using corn flour. 10. We use corn flour to get the thickness to the soup . Nutritional values : Vegetables contains vitamins an

Ingredients :  Milk - 1ltr  Condensed milk - 1 Cup  Ghee - 1 Tablespoon  Cardamom powder one pinch  Lemon juice or curd  Dry fruits - Pistachios , Cashew nuts, Badam one teaspoon each  Saffron - 3 Strands Method : 1. Take one ltr milk and add to a pan . 2. And put one teaspoon of lemon juice or curd to the milk . 3. Then let it curdle and take out one cup of whey or curdled water from that milk. 4. Add condensed milk , cardamom powder., saffron soaked in milk for few mins, ghee and let it cook till it thickens. 5. Stir continuously. 6.Garnish with dry fruits.  

Ingredients :  Ridge gourd - 200gms  Green chillies -2  Salt as per taste  Turmeric powder one pinch   Seasoning - Urad dal, Chanadal, methi sees, mustard seeds, jeera one teaspoon each, dry red chillies -3, asoefitida or garlic  Coriander leaves half of a small bunch  Tamarind - Little  Oil for seasoning  Method :  1.Clean the veg with water ,  and feel of the rough edges of the veg.  2. Keep the outer part of the ridge gourd, don’t peel off it.  3. Put pan on the stove add oil to it and fry the ridge gourd pieces with green chillies.  4. Again add oil and make seasoning with above ingredients.  5. Now mix all the ingredients like seasoning, fried veg, salt turmeric powder , coriander leaves, tamarind and grind it coarsely.  6. Add little seasoning at last to the chutney.  7. Serve  with hot rice. Nutritional value of Ridge gourd :  This veg contain vit C, vit B, zinc , iron, manganese,,magnesium, calcium and phosphorus. The outer part of the ridge contains insulin w

Ingredients :  Masoor dal - 1Tablespoon  Moong dal - 1Tablespoon  Chana dal - 1 Tablespoon  Tuvar dal -  1 Tablespoon  Oil for seasoning  Salt as per taste  Lemon juice - 2 Teaspoons  Curry leaves and coriander leaves for garnishing  Jeera powder - 1Teaspoon  Coriander powder - 1 Teaspoon  Garam  masala  -  1Teaspoon  Seasoning - Jeera, mustard seeds ,urad dal one teaspoon each, dry chillies - 2,  asoefitida one pinch  Tomatoes - 2  Onions - 2  Green chillies - 2  Chilli powder - 1 Teaspoon Method :  1. Soak masoor dal for half an hour. Later mix all dals , onion pieces, tomato pieces ,green chillies slitted into long pieces.  2.  After dal got cooked well add turmeric powder, salt , garam  masala , jeera powder, coriander powder, curry leaves , coriander leaves and cook for few mins.  3. Serve with hot rice or roti. Nutritional values :   Masoor dal is good for lowering  cholesterol, contains vit B1, protein, folic acid. Other dals too contain protein, folic ac