Healthy Indian Vegetarian Recipes

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.