Healthy Indian Vegetarian Recipes

Ingredients : Basmathi rice  -1 Glass Salt as per taste Onion - 1 Ginger -1 Cube Pepper powder -1 Teaspoon Garlic -1 Teaspoon ( Cut into small pieces) Spring onions one bunch Baby corn - 2 Paneer - 1 Cup ( Fried cubes) Oil - 1 Tablespoon Butter - 1 Teaspoon Carrot - 1 Big one Peas - 1 TABLESPOON Beans - 4 Schezwan sauce  :  Dry red chillies -5 ( soaked in warm water), ginger  one cube, garlic - 4 ( white vinegar and chilli sauce optional ), salt one teaspoon, one chopped tomato, grind all the ingredients .Then put a pan and add little oil and add this paste , keep it for 5 mins till it get cooked. Keep it aside. Method of preparation : 1. Soak basmati rice for half an hour. 2. Cook it with one and half glass water. 3. Put a pan , add  little oil  and butter to the pan, then add all the vegetables (chopped into pieces), cook them till they are sauted well. 4. Add schezwan sauce to the vegetables. 5.  Add cooked rice to the mixture of vegetables and sauce, add one

Ingredients : Whole moong dal - 1 Glass Salt as per taste Ghee or oil for making dosa Rice - 1/4 Cup Ginger one piece Green chillies - 3 Jeera  -1 Tablespoon Method of preparation : 1. Soak moong dal and rice overnight. 2. Grind the dal and rice by adding ginger, green chillies, salt, jeera to a fine batter. 3. Put a dosa pan and add the batter in a thin layer. 4. Spread ghee or oil on the dosa and let it get cooked well and take out into a plate. 5. Serve the dosa with ginger chutney or kaarappodi or with both chutney and podi. 6. When you add batter on the dosa pan, add green chillies, ginger,  jeera,  and chopped onions.

Ingredients  : Baby potatoes - 200 gms Salt as per taste Coriander powder - 1 Teaspoon Jeera powder. - 1 Teaspoon Turmeric powder  - 1 pinch Garam masala - 1 Teaspoon Curd - 1 Tablespoon Kashmiri chilli powder  - 2 Teaspoons Oil - 1 Tablespoon Kasoori methi - 1 Tablespoon Ginger one piece Onions -2 Jeera  - 1 Teaspoon Tomatoes - 3 Cashew nut  - 1 Tablespoon Sounf - 1 Tablespoon Method of preparation  : 1. Boil the potatoes in water and take out the skin of potatoes. 2.  Put a pan , add  little oil, then jeera,  onions ( sliced into small pieces), tomatoes ( cut into small pieces), garam masala, turmeric powder , little salt , let it be cooked well. 3. Grind the cooked ingredients into a paste. 4. Add the paste to little oil, add jeera powder, coriander powder, clove powder ,  kasoori methi ( crush among your palms to make it powder ) , saunf powder, and let it cook for sometime. 5. Shallow fry baby potatoes and keep aside. 6. Add whisked curd to the curry and m

Ingredients : Palak - 2 Bunches Potatoes - 2 Carrot - 2 Cauliflower - 1 Cup of florets Peas -1 Tablespoon Beans - 4 Onion - 1 ( Optional) Tomato -  1 Baby corn -3 Paneer few pieces Green chillies - 2 Coriander powder - 1 Teaspoon Jeera powder - 1 Teaspoon Salt as per taste Fresh cream ( Optional) to garnish the curry Garam masala - 1 Teaspoon Coriander leaves few Turmeric powder one pinch Garlic and ginger paste Method of preparation : 1. Clean and cut the palak leaves , cook it with enough water by adding green chillies for 3 mins. 2. Grind it into a paste and keep it aside. 3. Boil all the vegetables in water, add the palak gravy, salt, coriander powder, jeera powder,turmeric powder, garlic and ginger paste, garam masala and cook for few mins . 4. Garnish with fresh cream. 5. This curry can be a side dish for chapati.

Ingredients : Samalu ( Little millets )  -1 Glass Moong dal - 1/2 Glass Salt as per taste Asoefitida  -1  Teaspoon Jeera powder  - 1 Teaspoon Pepper powder -  1 Glass Cashew nuts. -1  Tablespoon Ginger - 1  piece Curry leaves few Green chillies -2 Ghee - 1 Tablespoon Black pepper - 1 Teaspoon Method of preparation : 1. Soak little millets in water over night. 2. Add millets and moong dal  with water and cook it . 3. While cooking add jeera, pepper powder, salt, asoefitida . 4. After Pongal is done make seasoning with ghee. 5. Add cashew, jeera, pepper corns, green chillies cut into small pieces, ginger cut into small pieces ,curry leaves,asoefitida , ginger cut into small pieces  in ghee. 6. Then add these seasoning into Pongal. 7. Serve this  pongal, with desired chutney.

Ingredients : Sweet corn one big cup Carrot - 1 Salt as per taste Pepper one teaspoon Corn flour according to your wish - 1 Teaspoon Spring onion - few bunches French beans - 3 Method of preparation: 1. Grind one table spoon of sweet corn  in a mixi. 2. Put a pan on the stove,add two glasses of water to it. 3.  Cut the carrot, beans, spring onion into small pieces. 4. Add the vegetables, few corn kernels  into the water let it boil for few mins , later add sweet corn purée too. 5. Later add salt, pepper powder , spring onion too , for few secs keep it on the stove , then switch off the stove, 6. Few ppl like to add corn flour, mix the corn flour in water before you take out the soup from the stove,  add this corn starch and mix it well with the soup.

Ingredients : Sooji / Bombay ravva - 1 Glass Sugar - 1 Glass Cardamom powder - 1 Teaspoon Ghee -  2 Tablespoons Pineapple pieces  - 3 Cashew nuts and kismiss - 1 Teaspoon each Saffron  -  3 Strand Method of preparation : 1.  Put a pan and add sooji to one teaspoon of ghee and fry it till it gets golden colour. 2. Take out the sooji into a plate, and add 2 glasses of water, let it boil for few secs. 3. Add the sooji and let it get cooked fully then  add sugar and cook it for few mins, add little ghee again. 4.  Soak the saffron in  little glass of milk. 5. Add the cardamom powder and saffron to the kesari bath. 6. Fry the cashew nut and kismiss in ghee and add it to the kesari bath. 7. Lastly add the pineapple juice to the kesari , mix it well and switch off the stove.

Ingredients : Udalu ( Barnyard millets) - 2  Cups Salt as per taste Urad dal  -  1 Cup Method of preparation : 1. Soak barn yard millets, urad dal  in water in the morning . 2.  Grind urad dal and barnyard  millets in a mixi . 3. Keep it in refrigerator or out side. 4. Morning make idly with the batter. 5. Serve with any chutney you like , and with sambar or karappodi.

Ingredients : Brown rice ( Basmathi or normal brown rice) Salt as per taste Garam masala powder one tablespoon or raw spices Cauliflower  - 1 Cup Beans - 1 Cup Carrot - 1 Cup Capsicum - 1 Cup Peas - 1 Cup Potato - 1 Cup Mint leaves and coriander leaves - 1 Cup Ghee one table spoon Garlic and ginger paste - 1 Tablespoon Method of preparation  : 1. Soak brown rice for half an hour. 2. Clean and cut the vegetables into same size and shape. 3.  Make paste of garlic and ginger. 4.  Put pressure cooker on the stove , add ghee then add garam masala powder or spices . 5. Add vegetables , mint and coriander leaves and let them  get cooked  for 5 mins. 6. Then add soaked rice, salt, ginger garlic paste. 7. Add one and glass of water. 8. Put the lid on the cooker , and wait for two whistles, switch off the stove.

Ingredients : Chana dal -2 Tablespoons Urad dal. - 2 Tablespoons Jeera - 1 Tablespoon Fenugreek seeds - 2 Teaspoons Pepper  - 1Teaspoons Raw rice - 1 Teaspoon Fresh coconut scrapped 1 Tablespoon Dry red chillies -  4 Oil - 1Teaspoon Coriander seeds -2 Teaspoons Asoefitida - 1 Teaspoon Method of preparation : 1. Fry all the ingredients in the oil and grind it in a mixi. 2. You can store it for a week. 3. But if you do the powder before making sambar , it gives fresh taste.

Ingredients: Arikelu ( kodo millet ) -1 Glass Salt as per taste Lemon juice - 1 Tablespoon  Seasoning - Urad dal,  mustard seeds,  jeera, one teaspoon each, ground nut one tablespoon, dry red chillies - 2, asoefitida one pinch Turmeric powder one teaspoon  Curry leaves  few Green chillies - 2 slitted  Oil for seasoning  Method of preparation : 1. Soak arikelu ( kodo millet ) in water over night. 2. Prepare it in the morning , with two glasses of water till  it gets cooked.  3. Put a pan add oil and make seasoning with the above given ingredients. 4. Add curry leaves, green chillies , cooked kodo millet , turmeric powder , salt . 5. Add lemon juice too.

Ingredients : Cauliflower - 1  Cup Carrot -  1 Cup  (Orange or red coloured) Broad beans - 1 Cup Lemon - 3 ( Cut into pieces) Green chillies  - 3 slotted Salt as per taste Turmeric powder one teaspoon Spices - Jeera, methi, kalonji seeds, sounf (fennel seeds) Chilli powder  as per taste Asoefitida one pinch (Garlic optional ) Oil - 2 Tablespoons Method of preparation : 1. Clean the vegetables with water cut them into small pieces. 2. Boil the vegetables with water and strain the water fully from them. 3. Keep the boiled vegetables in sun light for few hours. 4. Put a pan on the stove add oil to it, add vegetables, salt ,greenchillies,  asoefitida, spices powder, turmeric powder,  keep it for 5 mins and switch off the stove. 5.  Add chilli powder too. 6.  Making the seasoning  or not your wish. 7. This pickle won’t spoil for 7 days.

Ingredients : Yellow cucumber - 1 Big Green chillies -  2 Turmeric powder one pinch Salt as per taste Tamarind pulp - 1 Teaspoon Coriander leaves few Seasoning - Urad dal, mustard seeds, methi seeds, jeera one teaspoon each, dry red chillies  -2, asoefitida Oil for seasoning Method of preparation  : 1. Clean and peel the skin of yellow cucumber , and cut into small pieces. 2. Take few pieces of cucumber, coriander leaves, turmeric powder, salt, tamarind pulp, green chillies and  grind them in a mixi. 3. Make a seasoning with above ingredients, add it to the cucumber pieces and the gravy that you have grinded in the mixi , add it that too to the cucumber pieces. 4. Serve the chutney  with rice.

Ingredients : Ladies finger  - 200 gms Besan - 1Tablespoon Salt as per taste Chilli powder as per taste Jeera powder one teaspoon Oil for  for frying Curry leaves few Method  of preparation  : 1 . Clean the ladies finger and cut into small pieces. 2. Put a pan on the stove add the oil for frying , add ladies finger to the oil. 3. Keep the ladies finger aside 4. Fry curry leaves too. 5. Add groundnut to the oil and fry till it become crispy. 6.  Mix both and add besan to them and add little oil and fry till besan become golden brown colour. 7.  Add jeera powder, salt, chilli powder to the curry. 8. Serve the curry with hot rice.

Ingredients: Maida -1Cup Salt as per taste Baking soda  - 1 pinch Ajwain - 1Teaspoon Oil - 2 Teaspoons Potatoes -  2 Onions. - 2 Coriander leaves  few Green chilli  - 2 Amchur powder - 1/2 Teaspoon Garam masala, jeera , red chilli powder one teaspoon each Oil for deep frying Method of preparation : 1. Take a bowl add maida, salt , baking soda , oil , ajwain, mix all the ingredients and make like a chapati dough. 2. Boil the potatoes and take out the skin of the potatoes and mash them. 3. Put the pan on the stove , add little oil then add chopped onion, mashed potatoes, salt, jeera powder , garammasala powder, chilli powder, amchur powder, green chillies finely chopped ones, mix all the ingredients, add the coriander leaves too. 4. Take a small portion of dough , flatten it with medium thickness and stuff it with potato mixture, and close from all sides like a ball and roll it again, to make a medium thick ness. 5.  Take the kachori and drop it into the oil when the