Healthy Indian Vegetarian Recipes

Ingredients : Small potatoes - 1/4 kg Salt as per taste Turmeric powder -  1 pinch Kasoori methi - 1 Teaspoon Green chillies - 3 Ghee - 1 Tablespoon Cumin seeds -1 Teaspoon Cardamom pods -3 Bay leaves - 2 Tomatoes - 2 Onions - 2 Cashew nuts - 1 Tablespoon Garam masala  - 1 Teaspoon Red chilli powder - 1 Teaspoon Cumin seeds powder -1 Teaspoon Method of preparation : 1. Boil the  baby potatoes in a cooker for four whistles. 2. Take a pan add in some ghee or oil, after heats up add elaichi (around three) , and two big green chillies slit, one to two bay leaves which are divided into two. let them fry them for 30 secs, after which add jeera till it splutters . 3. Meanwhile make a paste of tomatoes , onions  and cashew nuts, purée till its finely done. 4. In another pan, add some oil, boiled and half chopped baby potatoes and fry them until golden brown. 5. When the masala is fried , add in the paste and cook it till the onions cook well. 6. Stir  it and add salt

Ingredients Sweet corn - 1 Big bowl Corn flour - 1 Tablespoon  Salt as per taste Chat masala-1 Teaspoon  Red chilli powder  - 1 Teaspoon Spring onions - 1/2 cup Oil for deep frying Coriander leaves - Handful for garnishing Lemon juice - 1 Tablespoon for taste Method of preparation 1. Boil sweet corn in water. 2. Drain out the water. 3. Add corn flour immediately to the sweet corn, salt and mix it well so that the amount of water left absorbs the flour and extra water isn’t needed 4. Place a kadai on the stove and add oil , then add in sweet corn to the oil, fry it until it becomes become crisp and golden  colour. 5. Fry the sweet in 2-3 batches and once all of it is fried, leave it aside for a minute and add of it Ahn to oil and fry it once again.This will ensure that the corn is crisp and well fried .Double frying is optional. 6. Transfer the fried sweet corn to a bowl and add chilli powder, chat masala, lemon juice, finely chopped spring onions and coriander lea

Ingredients : Palak - 1 Bunch Mint leaves - 2 bunches Coriander leave -1 Cup Green chillies. - 2 Paneer - 100 gms Cashew nuts-8 to 12 Turmeric powder-2 pinches Garam masala - 1 Teaspoon Cumin powder-1 Teaspoon Coriander powder-1 Teaspoon Raw mango powder- 1/2 teaspoon Pepper cons-5 to 6 Onions -2 Ginger and garlic paste. - 1 Teaspoon Salt as per taste Fresh cream -2 tablespoon Curd -1/4th Cup Oil -2 tablespoon Lemon juice-1/2 teaspoon Jeera-1 Teaspoon Method : In a pan, add some oil, once heated add jeera. Once it crackles add onions and sauté well. Add in ginger garlic paste , chopped green chillies , peppercorns and cashew nuts. After a minute ,add in turmeric powder, chilli powder, jeera powder, coriander powder . Into the pan add in one small freshly chopped bunch of spinach ,cook well and add in mint. Sauté it and add coriander leaves and stir it well . Add this mixture to a grinder along with curd to blend it well. After one churn add in some water

Ingredients : Pumpkin pieces - 1 Big bowl Salt as per taste Cinnamon powder - 1 Teaspoon Garlic and ginger pieces - 1 Teaspoon Onions - 1 Coriander leaves handful White pepper powder - 1 Teaspoon Butter - 1 Teaspoon Method of preparation :  1. Place a cooker on the stove, add butter to it, then add chopped onion, garlic and ginger pieces, sauté them for few seconds, then add pumpkin pieces , put the lid on the cooker, and some water and wait for two whistles. 2. Blend it with a hand blender, add salt, white pepper powder, cinnamon powder, stir everything well and and sufficient water till the consistency is very thin. 3. Add lime juice (if you want to add it). 4. Lastly garnish the soup coriander leaves and serve the healthy soup hot!

Ingredients : Sorrel flowers ( Gongura pulu) - 1  Cup Green chillies - 6 Salt as per taste Turmeric  powder - 1 Inch  Coriander  seeds - 1 Teaspoon Seasoning -  Chana dal, urad dal, mustard seeds, cumin seeds, dry red chillies-3,asoefitida one pinch Oil as required   Method of preparation : 1. Clean the Sorrel flowers with water and dry it with damp cloth. 2. Once dried remove the seed from the flower, use the petals only for the chutney. 3. Take a pan, add oil sorrel flowers,   green  chillies, fry it for few minutes. 4. Prepare seasoning with above given ingredients. 5. Dry roast coriander seeds for few seconds. 6. Take a mixi jar, add sorrel flowers, green chillies, coriander seeds, salt, turmeric powder, half of the seasoning, grind it until smoothly blended (add the remaining seasoning to the chutney). Note : Sorrel flowers are sour in taste, and in order to cut that sourness, this chutney will require more amount of green chillies.

Ingredients : Flatten rice - 1 Big bowl Jaggery -  1 Bowl Ghee - 1 Tablespoon Coconut - Half of the coconut Milk - 1 Glass Cardamom powder - 1 Teaspoon Cashew nuts, kismiss one tablespoon Method of preparation : 1. Soak flatten rice in water for a few mins. 2. Separate  water from the flatten rice and squeeze out excess with hand. 3. Place a kadai on the stove for preparing payasam , add milk to it. 4. Then add flatten rice to the milk, and boil it for 5 mins. 5. Extract milk from coconut by grinding it in a grinder, repeat the the process for two more times. 6. Add the extracted coconut milk to the kadai, in another pan fry dry fruits in ghee , add cardamom powder  and dry fruits , mix it with the payasam. 7. Grate or cut  small pieces of jaggery , blend it well into the milk. 8. Leave it for few mins on Low to medium heat until the payasam changes its consistency also occasionally keep mixing . Once thickens a bit serve it warm or cold as per your choice.  .

Ingredients : Raw jackfruit  pieces - 1 Big Cup Salt as per taste Tamarind pulp - 1 Tablespoon Turmeric powder - 1 Teaspoon Mustard seeds - 1 Teaspoon Onions - 2 Dry red chillies - 4 Seasoning - Chana dal, urad dal, cumin seeds, mustard seeds, one teaspoon each, dry red chillies-3 Curry leaves - Handful Ginger - 1 inch piece Cumin seeds -1 Teaspoon Method of preparation : 1. Make a paste of mustard seeds, ginger, cumin seeds and green chillies. 2. Place a pan and add oil, prepare seasoning with the given above ingredients, add curry leaves,then add raw jack fruit pieces, turmeric powder, salt, let it get cooked for sometime. 3. Then add onion  pieces,prepared paste, chilli powder mix all the ingredients well. 4. Add tamarind pulp too. 5.finally garnish with coriander leaves.

Ingredients :: Sweet corn - 1Big Cup Salt as per taste Turmeric powder  - One pinch Onions - 2 Tomatoes - 2 Garam masala one teaspoon Garlic & ginger paste - 1 Teaspoon Lotus seeds  -  1 Tablespoon Coriander powder. -  1 Teaspoon Cumin seeds - 1 Teaspoon Kasoori methi - 1 Tablespoon Kashmiri chilli powder  - 1 Teaspoon Butter - 1 Teaspoon Coriander leaves handful Method of preparation. : 1. Boil sweet corn. 2. Chop the onions and tomatoes into small pieces. 3. Put a pan, add butter and chopped vegetables. 4.Once the veggies soften, add turmeric powder, coriander powder, cumin seeds powder, garam masala, and crush kasoori methi in your palm and add it too. 5.Add to it garlic & ginger paste, salt, lotus seeds, chilli powder and boiled sweet corn 6. Lastly add coriander leaves for garnishing. ( You can add cream to the curry ).

Ingredients : Red lobia - 1 Cup (Big ) Salt as per taste Green chillies -  4 Ginger - One inch piece Curry leaves - Handful Coriander leaves - Handful Onions - 2 Cumin seeds - 1 Tablespoon Oil for deep frying Method of preparation  : 1. Soak the red lobia for 6 hours in water. 2.  Chop onions into small pieces and keep aside. 3. Now add red lobia, green chillies, cumin seeds, salt, ginger , and grind it coarsely. 3. Now take it into a bowl, add onion pieces, curry leaves,  coriander leaves, mix it well , add water if needed only, because onions will let out water. 4. Place a pan, add oil for deep frying, after it starts heating, then make the vada batter into small balls and press it into a flat shape using fingers, and make a small hole in the middle of it, and drop it gently into the oil, fry it until it turns into golden brown 5. Serve it with tamarind chutney or any other pickle of your choice

Ingredients  : Rice - 1 Big bowl ( cooked rice) Salt as per taste Turmeric powder one pinch Curry leaves - Handful Seasoning - Urad dal, mustard seeds, cumin seeds one teaspoon each,  red chillies - 3, asoefitida - One pinch Groundnut -  Handful / cashew nuts Curry leaves powder - Curry leaves - 1 Small Cup, Dry red chillies:6-8,peppercorns - 1 Tablespoon, Coriander seeds, cumin seeds. Oil - 1 Tablespoon Method of preparation : 1. Clean the curry and dry them.Prepare a powder with the given ingredients  after roasting it well(without oil). 2.Prepare a seasoning with given ingredients ,oil and curry leaves. Peanuts or cashews can be added as per taste or both also. 3.Add in the curry leaves powder ,salt, turmeric and rice . 4.Mix well and serve this hot with  any pickle of choice and a bowl of curd. 5.This rice can be a lunchbox dish for kids.Eating this rice once in a week can be beneficial for health as well.

Ingredients  : Basmathi rice  - 1 Glass Salt as per taste Pepper corns Bay leaf Cloves Shah jeera Elaichi Oil For marination of paneer  : Paneer-100 gms Capsicum-2 Onion-2 Curd-Half Tablespoon Oil Ginger garlic paste -half teaspoon Garlic cloves  (6 -7 ) & green chillies - (4-5) finely grounded Salt as per taste Chilli powder Jeera powder Coriander powder Garam masala powder Cinnamon powder Besan Coriander leaves &mint leaves finely chopped Coal (for tandoori effect) Other ingredients: Onions sliced-2 Gobhi-12-15 florets Few saffron strands soaked in warm milk Roasted cashew and raisins Coriander leaves for garnish Method of preparation : 1. Boil the rice until 70% is cooked with all the above given ingredients. 2. Prepare the  marination with all the ingredients and then add paneer and vegetables. 3. After 10 mins, burn the coal red, place a small bowl in the marination bowl with the coal and add few drops of ghee on top of it and cover t

Dondakyalu ( Tindora ) -1 /4 kg Salt as per taste Turmeric powder one pinch Coconut scrapped  - 1 Tablespoon Ginger green chilli paste - 2 Teaspoons Chana dal soaked - 1 Tablespoon Curry leaves handful Seasoning - Urad dal, chana dal, mustard seeds, cumin seeds, one teaspoon, dry red chillies-3. Method of preparation   : 1. Clean and cut the Tindora and make into small pieces. 2. Put a pan add oil, then make seasoning, later curry leaves, Tindora pieces, soaked chana dal, turmeric powder, salt and let it get cooked for sometime. 3. Now make a paste of ginger green chilli, coconut pieces , lastly little chilli powder. 4. Add this paste to the curry. 5. After the curry is cooked well , take it out from the stove.

Ingredients : Vamana chintakayalu ( Freshly grown tamarind without seeds ) - 1/4 kg Salt as required ( If it is iodine salt little less amount than chilli powder) Turmeric powder - 1 Teaspoon Oil - 1 Cup ( Sesame oil) Fenugreek seeds powder - 1 Tablespoon Mustard seeds powder - 1 Tablespoon Chilli powder equivalent to salt Curry leaves -  Handful Seasoning - Urad dal,  mustard seeds,  chana dal, fenugreek seeds one teaspoon each, dry red chillies- 3 asoefitida - 1 Teaspoon Method of preparation : 1. Clean the tamarind with water and dry it up with damp cloth. 2. Cut them into small pieces. 3. Take a mixi jar, add tamarind,  turmeric powder, chilli powder, salt, fenugreek seeds  powder, mustard seeds powder,grind it well. 4. Prepare seasoning with above ingredients with sesame oil, including curry leaves too. 5.  Add extra oil if the pickle seems dry,the  pickle requires  more amount of oil as it absorbs quickly. 6.  Eat the pickle with  hot rice .

Ingredients : Besan - 1  Cup Sugar - 2 Cups Ghee - 1 Cup Scrapped coconut - 1 Cup Almond powder - 1 Cup or cashew powder Milk - 1 Cup Cardamom powder - 1 Teaspoon Method of preparation : 1. Put a pan on the stove. 2. Add besan and Ghee ,stir it until the besan turns golden brown 3. Then add coconut powder, , almond powder, sugar,milk and mix well. 4. Stir them well, till it becomes non sticky to the pan and forms to a semi dough consistency 5. Now add cardamom powder to the burfi, meanwhile apply ghee to a plate and pour this mixture into it and spread it evenly, and cut into equal sized pieces. Seven cups burfi is ready.

Ingredients : Potatoes. -  2 Onions - 2 Tomatoes  - 2 Peas - 1 Small Cup Capsicum - 1 Paneer. - 50 gms Salt as per taste Coriander powder - 1 Teaspoon Cumin seeds powder - 1 Teaspoon Ginger garlic paste - 1 Teaspoon Coriander leaves. - Handful Garam masala powder - 1 Teaspoon Method of preparation : 1.  Clean , cut and boil the vegetables(potatoes,carrot,peas) in a cooker for two whistles. 2. Mash them with masher. 3. Put a pan , add butter , then onion pieces ,capsicum and sauté well.Later add mashed vegetables, salt, coriander powder, cumin seeds powder, ginger garlic paste, garam masala powder, mix all all the ingredients. Add in the paneer pieces and a little water , let it cook well. 4. Garnish with finely chopped coriander and squeeze lemon too.(Add a pinch of sugar - Optional )

Ingredients : Besan - 1 Cup besan Salt as per taste Onions -4 Turmeric powder- One pinch Coriander leaves  - Handful Seasoning -  Mustard  seeds, cumin seeds, one teaspoon each, asoefitida one pinch, dry red chillies - 2 Oil - 1 Tablespoon Green chillies  - 2 Ginger - 1 inch sized Lemon juice - 1 Tablespoon Spring onions - Few Ginger garlic paste- half teaspoon Method of preparation  : 1. Take a bowl and add besan with water , and mix it well without any lumps in it. 2. It should be a pouring consistency. 3. Put a pan add oil, mustard seeds, cumin seeds,  dry red chillies, asoefitida 4. Then add chopped onions,ginger garlic paste  spring onions , green chillies and the besan mixed up with water. 5. Stir continuously, add salt and turmeric powder, chilli powder, till it gets cooked well, then add lemon juice. 6. Lastly garnish with coriander leaves. 7. Serve with poori or chapathi / roti.

Raw turmeric - Handful Ginger - 1 inch piece Honey - 1 Tablespoon Lemon juice - 1 Tablespoon Method of preparation  : 1. Take a bowl add water,, then add raw turmeric  and ginger  pieces. 2. Boil it for 10 mins. 3. Strain the water and add honey and lemon juice. 4. If you take this early morning before having coffee or tea it is good for so any ailments. 5. It can be consumed frequently not daily , add pregnant ppl  or who are willing to go for kids should not use it. 6. It takes out toxins from the body and  good for heart health . 7. People  who are suffering with kidney related problems, prone for kidney stones can avoid it, whose general health is good can use it frequently.

Ingredients : Ridge gourd - 1/2 kg Salt as per taste Turmeric powder one pinch Lobia ( Cow peas)  -  1 Tablespoon Dry coconut powder - Tablespoon Chilli powder as per taste Curry leaves and coriander leaves handful Seasoning  - Urad dal,chana dal, mustard seeds, cumin seeds, one teaspoon each, dry red chilli - 2 Ginger - 1 inch sized Green chilli- 2 Onions - 2 Method of preparation : 1. Peel the ridge guard and make into small pieces. 2. Chop onions into small pieces. 3. Slice ginger and green chilli into small pieces. 4. Soak lobia for 5 hours . 5. Prepare seasoning with the above given ingredients in a pan. 6. Add curry leaves, ginger and green chillies to the seasoning. 7. Later add onions, lobia, and after few mins add ridge gourd too. 8. Add turmeric powder , salt and chilli powder too , to the curry. 9.  Add dry coconut powder and coriander leaves to the curry. 10. Serve with hot rice or roti.

Ingredients : Wheat flour - 1 Glass Salt as per taste Oil - 2 Teaspoons Vegetables -    Sweet corn, potato, onions, paneer ,carrot, green peas Cumin seeds powder - 1 Teaspoon Carrom seeds powder -1 Teaspoon Coriander leaves - Handful Butter  or ghee - 2 Tablespoons Garlic & ginger paste ( Optional) Method of preparation : 1. Take a bowl, add wheat flour to it. 2. Add water to the wheat flour, salt,  add oil, knead it well till it become soft and smooth dough. 3. Boil all the vegetables till it gets cooked well, mash  the cooked vegetables , add salt, cumin seeds powder, coriander powder, carrom seeds powder, ginger and garlic paste ( Optional). 4.  Take the dough , lemon sized, dust  it with wheat flour, roll it  till it gets thin edges, and stuff the boiled vegetables and pleat it tightly, and flatten the dough with equal shapes on all sides. 5.  Keep a tawa on the stove, put the stuffed dough,  after it is half cooked  add ghee or butter on it, cook it on low fl

Ingredients : Korralu ( Foxtail millet)  - 1 Glass Jaggery -  100 gms Cardamom powder - 1 Teaspoon Moong dal -  1 Tablespoon Cashew nuts -  1 Tablespoon Kismiss - 1 Tablespoon Ghee - 1 Tablespoon Method of preparation : 1. Soak foxtail millet in water for 5 hours. 2. Cook it with water  by adding dry roasted moong dal to it. 3. Make jaggery syrup, by adding jaggery to water and boil it on the stove till it is done. 4. Add cooked foxtail millet to the syrup ,  add cardamom powder too, mix it well. 5. Roast cashew nuts and kismiss in ghee, till it gets golden brown colour. 6. Add it to the sweet Pongal.

Ingredients : Yellow cucumber - 1  Big one Salt - 80 gms Chilli powder - 100 gms Turmeric powder - 1 Teaspoon Mustard seeds powder - 100 gms Oil - 100 ml Method of preparation : 1.  Clean the cucumber and cut into small pieces including skin of the vegetable. 2. Take a big bowl add chilli powder, mustard powder, salt , turmeric powder , mix well , and keep aside. 3. Add the cucumber pieces to the mixed ingredients. 4. Now add oil to the cucumber pieces , and mix well all the dry ingredients.

Ingredients : Korralu ( Fox tail millet ) - 1 Glass Curd  - 1 Big Cup Salt as per taste Turmeric powder - One pinch Curry leaves and coriander leaves - Handful Green chillies - 2 Ginger - 1 inch piece Seasoning - Urad dal,  mustard seeds,  cumin  seeds, carrom seeds, one teaspoon each, dry red chillies Oil for seasoning Method of seasoning : 1. Soak foxtail millet in water for 6 hours. 2.  Cook it with two glasses of water , till it is fully cooked. 3. Take it into a big vessel , and add curd to it. 4. Later add turmeric powder, salt , curry leaves , coriander leaves, ginger and mix all the ingredients well. 5. Prepare seasoning with given ingredients and add it to the millet mixture.

Ingredients  : Maida ( All purpose flour) - 1 Glass Curd -2 Tablespoons Salt one pinch Baking soda - 1 Teaspoon  Sugar - 1 Glass  Water - Sufficient quantity Cardamom powder - 1 Teaspoon  Oil for deep frying  Method of preparation : 1. Take a wide vessel, add maida ( refined wheat flour), salt, curd, baking soda, mix all the ingredients with enough water and keep aside for half an hour. 2. Later make them into small round shape and fry it in oil, in low flame. 3. Make sugar syrup in pan , add cardamom powder to it. 4. Add fried badushas into the sugar syrup.

Ingredients : Puffed rice - 1 Bowl Salt as per taste Turmeric powder one pinch Flattened rice - 1 Cup Ground nut - 1Cup Curry leaves - Handful Fried chana dal - 1 Cup Chilli as per taste Oil - 1 Tablespoon Method of preparation : 1. Take a pan , add puffed rice  fry it  for few secs, without oil. 2. Then take out the puffed rice from the pan, add flatten rice , fry it too without oil for few secs. 3. Keep both rices in  a big bowl, now add little oil fry groundnut till it gives good aroma and fried crisply. 4. Now fry curry leaves too in little oil, then fry the fried chana dal too without oil for few secs. 5. Now add all the ingredients, add salt , turmeric powder,chilli powder, (If you like add chat masala too). 6. You can store this mixture in an airtight box for a week.

Ingredients : Rice flour - 1 Glass Moong dal flour - 1/3 Glass ( Or mixed flour in given proportions) Salt as per taste Chilli powder as per taste Sesame seeds - 2 Teaspoons Carom seeds -1 Teaspoon Oil boiled or butter - 1 Tablespoon Oil for deep frying Asoefitida - 1 Teaspoon Water - Sufficient quantity Method of preparation : 1. Take a big bowl, add mixed flour , salt, chilli powder, asoefitida, carom seeds, sesame seeds, boiled oil or butter, add sufficient water and make a dough to make jantikalu. 2. Put a pan and add oil for deep frying, let it boil for sometime , then take a jantikalu maker and add little dough into it, and press it into the oil. 3. Let it fry till it gets golden brown and out from oil. 4. You can keep in an airtight box and eat it for a week.

Ingredients : Basmati rice - 1 Glass Salt as per taste Turmeric powder - 1 pinch Palak  ( Spinach ) - 3 bunches Whole bengal gram ( Brown gram) - 1 Cup Coriander leaves - Handful Chilli powder - 1 Teaspoon Coriander powder - 1 Teaspoon Cumin seeds powder - 1 Teaspoon Onions - 2 Tomatoes - 2 Ginger garlic paste - 1 Teaspoon Shahjeera - 1 Teaspoon Oil - 1 Teaspoon Method of preparation : 1. Soak basmati rice in water  for half an hour. 2. Soak whole bengal gram ( Brown gram), for few hours, then cook it till it become soft, or you can cook it in cooker for two whistles. 3. Put a pan on the stove, add oil, then onion pieces , tomato pieces, ginger garlic paste, shah jeera, turmeric powder, chilli powder, coriander powder, cumin seeds powder,  shredded palak , boiled whole bengal gram, salt and add half glass of water,  sauté for few mins. 4. Add cooked basmati rice to the above mixture , cook it for few mins, 5. Lastly add chopped coriander leaves to the rice and s

Ingredients  : Milk - 1/2 ltr Jaggery  -  150 gms Cardamom  powder - 1 Teaspoon Cashew nuts - One Tablespoon Kismiss - 1 Tablespoon Rice flour -  150 gms Ghee - 1 Tablespoon Water - 1 Glass Salt - One pinch Method of preparation  : 1. Add water in a pan , pinch of salt, boil it for few secs,  add teaspoon ghee to the water,  then add rice flour cook it hike stirring it continuously, till it thickens. 2.  Make thin strips with the cooked rice flour, leave one tablespoon cooked rice flour. 3. Put a pan , add half glass water to it, add remaining cooked rice flour and stir it well. 4. Add milk to it, then rolled strips, cardamom powder, cook for few mins, add jaggery powder and switch off the stove. 5.  Add ghee to pan , fry cashew nuts and kismiss till they get golden colour, then add it to the pala talikalau.

Ingredients : Spring onion - 2 bunches Salt as per taste Tamarind - Little Turmeric powder one pinch Seasoning - Mustard seeds , cumin seeds, urad dal, chana dal, one teaspoon each, dry red chillies - 2, asoefitida /  garlic Oil for seasoning Method of preparation : 1. Clean the spring onion ,cut the edge which has the  onion. 2. Prepare seasoning with the above mentioned ingredients in oil. 3. Take a mixi jar , add seasoning, salt, turmeric powder,  tamarind, spring onion and grind it . 4. Serve with hot rice.

Ingredients : Maida / All purpose flour - 1 glass Oil for deep frying Salt  - 1 Teaspoon Sugar -  11/2 Cup Cardamom powder one pinch Cashew nuts - 1 Tablespoon Ghee - 1 Tablespoon Sooji /Upma ravva - 1 Cup Method of preparation : 1. Take a big bowl , add maida,  one tablespoon sooji, salt, ghee or oil,mix it well and add little oil to  the dough, then cover it with a cloth or any plastic cover for one hour. 2. Place a pan on the stove, add ghee to the pan, then cashew. Fry it till it gets golden colour. 3. Take out the cashewnuts then add sooji ,roast it ,till it changes into golden colour and gives a good aroma. 4. Take the sooji to a plate , add 3 glasses of water to one glass of sooji, boil it for a few mins, then  sooji and stir it continuously till it thickens without any lumps in the sooji. 5. Add sugar, cardamom, fried cashew nuts, and mix all the ingredients well. 6. Keep it aside. 7. Now take the dough, make it into lemon sized balls, and roll it with rolling

Ingredients : Bombay ravva  / Sooji - 1 Glass Salt as per taste Tomatoes - 3 to 4 Onions - 3 Masala Ingredients   :  Cardamom, cinnamon, cloves  - 1 Teaspoon Curry leaves  few Ginger - 1 inch Green chillies - 2 Seasoning - Mustard seeds , cumin seeds, urad dal,  groundnut , cashew nuts one teaspoon each Ghee - 1 Teaspoon Oil - 1 Tablespoon Turmeric powder -One pinch Wate - 3 Glasses Method of preparation  : 1.  Put a pan add ghee , then Bombay ravva and fry it gives good aroma. 2. Take it out from the stove and keep aside. 3. Cut ginger, green chillies, onions, tomatoes into small pieces. 4. Put a pan , add oil to it, then add seasoning, cashew nuts, groundnuts, chopped ginger,  green chillies, onions, tomatoes , dry masala . 5. After  the ingredients get fried, salt, turmeric powder, add three glasses water , let it get boiled for sometime, add the ravva to the water. 6. Let the ravva mixes well with the other ingredients and cooked well, take the tomato bath f

Ingredients : Basmati rice - 1 Glass Salt as per taste Paneer Coriander powder  Jeera powder  Garam masala Pepper powder  Chillli powder Ginger-garlic paste Cloves powder Gram flour (besan) Curd Cinnamon powder Oil Onion  Capsicum Cardamom  Bay leaf Cloves Biryani phool Water  Mint leaves and coriander leaves - Handful Method of preparation : 1. For the marination : Add in all the dry spices, paneer, gram flour, oil , curd, coriander leaves , ginger garlic paste and mint, coriander leaves. 2. Soak basmati rice in water for half an hour. 3.  Put a coal piece on the stove, let it burn red and immediately place it in a small plate, and add ghee on top, place the plate in the marination bowl and close it immediately ( For tandoori effect). 4. Take a pressure cooker, add ghee or oil , add in dry masala. 5. Add chopped onions and capsicum, sauté well and add the marination ( remove the coal piece from marination before adding to t

Ingredients : Carissa carandas  ( Vakkayalu) - 1/4 kg Salt as per taste Turmeric powder one pinch Chilli powder equalent to salt Fenugreek seeds powder -  1 Teaspoon Oil for seasoning Mustard seeds,  cumin seeds, fenugreek seeds, urad dal  one teaspoon each, dry red chillies -3, asoefitida one pinch or garlic . Method of preparation  : 1. Clean the Carissa carandas ( vakkayalu), with water and deseed the vegetable. 2.  Put a pan on the stove, add little oil and Carissa carandas too. 3. Let the vegetable become soft and cooked well, add salt, turmeric powder,  Chilli powder, fenugreek seeds powder, mix all the ingredients well. 4. Make a seasoning with above mentioned ingredients. 5. Serve the pickle with hot rice.

Ingredients : Bread   ( Brown bread) -  One pack Sugar - 3/4 Glass Cardamom powder -  1 Teaspoon Cashew nuts -  1 Tablespoon Kismiss - 1 Tablespoon Ghee for frying dry fruits Rabadi - 1 Tablespoon Oil for frying the bread Method of preparation : 1.  Make bread pieces ,   shallow fry or deep fry in oil till it become golden colour. 2.  Make a syrup of sugar, and add cardamom powder to it. 3.  Fry the dry fruits in ghee for few secs. 4.  Add the fried bread pieces to the syrup. 5.  Garnish with fried dry fruits. 6. Top double ka meeta with rabadi , for a more delightful taste.

Ingredients : Raw rice - 1 kg Moong dal - 1 Glass Salt as per taste Cumin seeds - 1 Tablespoon Chilli powder - As per taste Carom seeds  - 1 Teaspoon Oil boiled - 1 Tablespoon Oil for deep frying Sesame seeds - 1 Tablespoon Method of preparation. : 1.  Make a fine powder of rice and moong dal in a mill . 2. Take a bowl , add the mixed  flour , then add salt, carom seeds, sesame seeds, cumin seeds,a tablespoon heated oil, chilli powder,  make a dough. 3. Place a pan on the stove, add oil for deep frying , and make murukku shape  with the dough , with murukku maker into the oil. 4.  Let it get fried till it turns to brown colour.

Ingredients : Dosa batter - 1  Bowl Salt as per taste Palak  -  1 Bunch Green chillies  - 2 Ginger - 1 inch sized Cumin seeds. - 1 Teaspoon Oil  /Butter for making dosa Method of preparation : 1. Clean palak with water , and boil it for few secs. in water by adding green chillies. 2. Make a paste of palak by adding ginger to it. 3. Add the paste to the dosa batter, then add  salt , cumin seeds too to the batter. 4. Put dosa pan on the stove , spread dosa batter into a thin layer,  drizzle oil around the body, you can add chopped onions too the dosa. 5.  Serve dosa with any chutney or podi / powder.

Ingredients : Yellow capsicum. - 1 Red capsicum  - 1 Green capsicum - 1 Cashew nuts - 1 Tablespoon Badam - 1 Tablespoon Ginger , green chillies - slitted Onions - 2 Tomatoes  -  2 Cumin seeds powder  - 1 Teaspoon Garam masala powder - 1 Teaspoon Salt as per taste Coriander leaves handful Kasoori methi - 1 Teaspoon Turmeric powder - One pinch Coriander powder - 1 Teaspoon Kashmiri chilli powder  - 1 Teaspoon Method of preparation  : 1. Cut all the vegetables into small pieces. 2. Put a pan add little oil/butter , then  chopped onions, chopped tomatoes, badam, cashew nuts, after it’s cooked , make a gravy and keep aside. 3.  Put a pan again , add little oil, three capsicums pieces, sauté for few secs, add  turmeric powder,  salt, after it is half cooked, add gravy, cumin seeds powder, coriander powder,  green chillies , ginger slitted,   garam masala powder, kasoori methi (powdered  with both hands) , Kashmiri chilli powder , let all the ingredients mix up well, swi

Ingredients : Paneer - 100 gms Amul cream  - 1Tablespoon Salt as per taste Onions - 2 Tomatoes - 2 Ginger garlic paste. - 1 Teaspoon Cashew nuts - 1 Tablespoon Badam  - 1 Tablespoon Saffron strands -  4 strands Cumin seeds powder -  1 Teaspoon Butter - 1 Tablespoon Garam masala - 1 Teaspoon Coriander leaves. - Handful Chilli powder. - 1 Teaspoon Turmeric powder - 1 Teaspoon Method of preparation : 1. Put  a pan , add butter, chopped onions, chopped tomatoes, cashew nuts ,  little salt, almonds, ginger ,garlic ,  garam masala powder or raw garam masala, add little water  ,  cook it for sometime, then grind it in a mixi grinder and keep aside. 2. Put a pan, add little butter,  turmeric powder, little salt, cumin seeds powder , chilli powder , then add paneer pieces. 3. Then add gravy into the paneer mixture. 4. Add milk cream to the curry. 5. Add saffron in little milk , leave it for few mins , and  then mix it into the curry. 5. Let all the ingredients mix well

Ingredients : Cooked rice - 1 Bowl Salt as per taste Turmeric powder Vegetables -  Capsicum, carrot, beans, ( paneer),  potato,  onion, sweet corn  / One small cup each Garam masala powder - 1 Teaspoon Poppy seeds powder / Carrom seeds powder - 1 Teaspoon Garlic ginger paste - 1/2 Teaspoon Coriander leaves - Handful Oil for seasoning Mustard seeds , cumin seeds , carrom seeds - 1 Teaspoon each, dry red chillies - 2 Method of preparation  : 1. Put a pan add oil for seasoning, add mustard seeds, cumin seeds, carrom seeds, curry leaves , then all the vegetables, turmeric powder, carrom seeds powder / poppy seeds powder,  salt, garam masala powder ginger garlic paste, then add cooked rice and coriander leaves. 2. Mix all the ingredients. 3. Serve hot with some pickle or curd chutney.

Ingredients : Colacasia ( chamadumpa ) - 1/4 kg Salt as per taste Turmeric powder one pinch Tamarind pulp - 1 Tablespoon Chilli powder  - 1 Teaspoon Onions - 2 Curry leaves and coriander leaves handful Seasoning. - Urad dal,  mustard seeds, cumin seeds, chana dal one teaspoon each, dry red chillies - 2 Oil for seasoning Green chillies- 2 Ginger - 1 inch  Method of preparation : 1. Boil the the vegetable ( Chamadumpa) in water till it gets cooked well. 2. Take out the skin of the colacasia. 3. Chop onions, green chillies, ginger and keep aside. 4. Place a pan ,prepare seasoning with above given ingredients in oil. 5. Add onions, green chillies,  ginger pieces, curry leaves,turmeric powder, salt . 6. Add colacasia ( chemadumpa) to the above pan. 7. Along with tamarind pulp, chilli powder to the curry. 8. Lastly,add coriander leaves to the curry. 9. Serve with hot cooked rice. Note :  I have used broken whole black gram for seasoning.

Ingredients : Water  - One bowl Tamarind pulp - 1 Tablespoon Salt as per taste Curry leaves and coriander leaves handful Turmeric powder - One pinch Jaggery powder - 1 Teaspoon ( Optional) Ginger,  pepper , garlic pods, cumin seeds  - 1 Teaspoon Oil/Ghee for seasoning Cumin seeds , mustard seeds -1 Teaspoon each  Dry red chillies - 2 Asoefitida - 1 pinch Method of preparation : 1. Make a powder of pepper, garlic,  cumin seeds, ginger and keep aside. 2.  Take a bowl by adding in water to it,add tamarind pulp, tomato  pieces,  salt, turmeric powder, the prepared powder, curry leaves, jaggery powder ( Optional). 3. Boil it for few minutes, garnish it with coriander leaves. 4.  Prepare seasoning with ghee and mustard seeds, cumin seeds, dry red chillies, asoefitida 5. This rasam is good for health and best  suits for the monsoon season , keeps us heathy and away from colds and coughs.

Ingredients : Capsicum - 1/2 kg Tomatoes - 3 Potatoes - 2 Green peas  -  Handful Onions- 2 Salt as per taste Ginger - 1 inch ( cut into small pieces) Turmeric powder one pinch Curry leaves few Chilli powder - 1 Teaspoon Coriander leaves handful Cumin seeds powder - 1 Teaspoon Coriander  seeds powder - 1 Teaspoon Oil for seasoning Jeera - 1 Teaspoon Mustard seeds - 1 Teaspoon Method of preparation : 1. Cut all the  vegetables ( mentioned above)  into small pieces. 2 Place a pan on the stove , add oil and then add mustard seeds, jeera, fry it till it splutters, then add curry leaves,  chopped ginger, onion, tomatoes, capsicum, green peas and potato pieces. 3. Add turmeric powder, salt, coriander powder, cumin seeds powder, chilli powder . 4. After the curry is cooked well ,garnish it with coriander leaves. 5. You can serve with cooked rice, or roti / chapathi.

Ingredients : Cooked rice - 1 Big bowl (Basmati rice /sona masoori rice ) Cumin seeds - 1 Tablespoon Green chillies - 3 slitted Cumin seeds powder - 1 Teaspoon Salt as per taste Cashew nuts few ( Optional) Curry leaves - Handful Oil/ Ghee - 1 Teaspoon Method of preparation : 1. Take a pan add oil/ ghee , then add cumin seeds, slitted green chillies , curry leaves, salt, cooked rice,  cumin seeds powder, mix all the ingredients. 2.Fry cashew nuts in ghee slightly and add to the rice. ( Optional) 3.Serve  hot with any pickle.

Ingredients : Whole green gram ( sprouted)  - 1Glass Brown rice -1 Cup Cumin seeds - 1 Teaspoon Ginger  - 1 inch  sized Salt as per taste Method of preparation : 1. Soak whole green gram in water for 8 hours and take out the water from  whole gram , and let it get sprouted. 2. Add sprouted  whole green gram and brown rice for few hours. 3.  Add green chillies, ginger, soaked whole green gram, brown rice , salt, cumin seeds  grind all the ingredients into a dosa batter. 4. Put a dosa pan and add the batter , cook both sides. 5. Serve the dosa with Karapodi and tamarind chutney. 6. The chutney  shown in the picture is instant tamarind chutney.

Ingredients : Brown rice flakes - 150 gms Salt as per taste Capsicum  - 1 Onions  - 2 Tomato  - 1 Carrot - 1 Cashew nuts - 1 Tablespoon Oil for seasoning Sweet corn - 1 Tablespoon Curry leaves few Green chillies slitted - 2 Ginger sliced Turmeric powder one pinch Cumin seeds - 1 Teaspoon Mustard seeds - 1 Teaspoon Method of preparation : 1. Cut all vegetables into small pieces. 2. Put a pan and add oil , add cumin seeds,  mustard seeds,  cashew nuts,  turmeric powder,  curry leaves, ginger pieces, chilli pieces, and all vegetables. 3. Let it get cooked for sometime. 4.  Soak the brown rice flakes for few secs , and add it to the seasoning. 5. Add required salt and coriander leaves for garnishing. 6. Serve hot with some curd chutney or any pickle. 7. You can add lemon juice to the upma while serving it.

Ingredients : Whole  green gram (soaked)  -  1 Cup Onions - 2 Tomatoes - 1 Big Turmeric powder - 1 pinch Salt as per taste Coriander leaves - Handful Coriander powder - 1 Teaspoon Cumin seeds powder - 1 Teaspoon Kashmiri chilli powder - 1 Teaspoon Garam masala powder -1 Teaspoon Green chillies slitted Oil -1 Teaspoon Dry ginger powder - 1 Teaspoon Cumin seeds - 1 Teaspoon Ginger chopped into thin slices Method of preparation : 1. Soak whole green gram for few hours. 2. You can use sprouted green gram too. 3. Cook it with water in a cooker . 4. Put a pan on the stove , add oil ,then add cumin seeds, green chillies slitted, chopped onions and tomatoes. 5. Add the cooked whole green gram , salt, turmeric powder, coriander seeds powder,cumin seed seeds powder, chilli powder, garam masala powder, dry ginger powder,  cook it for a while. 6. Lastly garnish with coriander leaves tithe curry. 7. This curry can be served with chapathi / roti. Add caption

Ingredients : Potatoes - 1/4 kg Capsicum  -  2 Green peas - 1 Cup Onions  - 2 Sweet corn - 1 Small Cup Paneer -  1 Small cup Carrot - 1 Bread crumbs - 2 Cups Salt as per taste Ginger garlic paste - 1 Teaspoon Pepper powder - 1 Teaspoon Kashmiri chilli powder - 1 Teaspoon Coriander leaves - Handful Green chillies - 2 Coriander powder - 1 Teaspoon  Cumin seeds powder. - 1 Teaspoon Lemon juice - 1 Tablespoon Turmeric powder - 1 pinch Oil for shallow frying/deep frying Method of preparation: 1. Boil all the vegetables with water and mash them and keep aside. 2.  Take a bowl add the boiled vegetables, paneer, ginger garlic paste, add bread crumbs, salt, turmeric powder, green chillies chopped, ginger garlic paste, coriander leaves chopped, pepper powder, coriander powder, cumin seeds powder, lemon juice, mix them well and make it as a dough. 3. Take a lemon size dough and flatten it, 4. Keep a pan on the stove, shallow fry the flattened dough with oil or else you c

Ingredients : Chilled milk - 1 Glass Oreo biscuits - 5 Vanilla ice cream - 1 Cup( Big) Method of preparation : 1. Take a mixi jar , add  ice cream , Oreo biscuits broken into pieces, chilled milk and blend all the ingredients. 2.  Then garnish with ice cream and Oreo biscuits made into tiny pieces. 3. Serve as shown in picture. 4. Adding biscuits to the milk shake is as per your wish, few ppl may like more biscuit flavour and some ppl may like vanilla ice cream flavour.

Ingredients : Milk - 1 Glass chilled Badam - Soaked ( Handful ) or powder  - 1 Tablespoon Bananas riped - 2 Honey  - 1 Teaspoon Ice cubes ( Optional) Method of preparation : 1. Take a mixi jar , add chopped bananas , badam powder, chilled milk  blend all the ingredients. 2.  Later pour it into a glass and add honey to the milk shake . 3. Adding ice cubes is an optional.