Healthy Indian Vegetarian Recipes

Ingredients : Ragi flour - 2 Tablespoons Groundnut - 3 Teaspoons Tuvar dal - 1 Tablespoon Handful of curry leaves Salt as per taste Green chillies - 2 Jeera -1 Teaspoon Samalu ( Littel millets) -  1 Small Glass Lemon juice - 1 Tablespoon Method of preparation : 1. Groundnut , tuvar dal, coriander seeds,  curry leaves, dry roast all these ingredients and make a powder and keep it aside. 2. Soak samalu  ( Little millets)in water for two hours. 3. Soak ragi flour in water for 15 mins. 4. Put a pan and add  2 glasses of water , add jeera, green chilli (cut into small pieces), salt,  then add little millets , lastly add soaked ragi flour. 5.  Add lemon juice to the daliya. 6. Garnish with coriander leaves . 7. Serve with onion raita.

Ingredients : Besan - 1 Cup Salt as per taste Turmeric powder one pinch Chilli powder one teaspoon Curry leaves few Coriander leaves few Butter milk 1 Small cup Green chilli ginger paste 2 teaspoons Oil - 1 Tablespoon Mustard seeds -1 Teaspoon Asoefitida one pinch Coconut scrapped - 1Tablespoon Method of preparation : 1.  Take a bowl , add besan , salt , turmeric powder, chilli powder, ginger green chilli paste, butter milk , mix all the ingredients well. 2,  Put a pan on the stove , add the batter , let it get cooked till it become thick. 3. Take a plate grease  with oil , reverse side of the plate , apply the the batter on it. 4.  Let it become cool 5. Take a knife and cut the batter into long  strips and roll it. 6. Prepare seasoning with mustard seeds, asoefitida, curry leaves, 7. Sprinkle fresh scrapped coconut and coriander leaves.

Ingredients : Gongura ( Sorrel leaves ). - 3 bunches Bottle gourd - Half piece Onions - 2 Turmeric powder one pinch Salt as per taste Chilli powder as per taste Seasoning. - Urad dal, chana dal, mustard seeds, jeera  one teaspoon each, dry red chillies - 3, asoefitida one pinch Curry leaves few Coriander leaves few Oil for seasoning Green chillies - 2 Method of preparation : 1. Clean and cut the vegetables into small pieces. 2. Put a pan on the stove and add oil , then prepare seasoning. 3. Add  green chillies, curry leaves, onions, bottle gourd pieces, let it cook for some time. 4. Later add gongura ( Sorrel leaves) , turmeric powder, salt , chilli powder , let it be cooked well. 5. Lastly add coriander leaves to the curry. Note : Side dish for this curry is tuvar dal ( dry roasted )  cooked , without any spices in that, except salt and turmeric powder.

Ingredients : Semiya - 1 Cup Sugar - 1 Cup Milk  - 1/2 ltr Cardamom - 1 Teaspoon powder Saffron - 2 strands Cashew nuts and kismiss one tablespoon each Ghee - 1 Tablespoon Method of preparation  : 1. Put a bowl on the stove add milk and one glass of water and let it boil for few mins. 2. Fry Semiya in ghee , till it become golden yellow colour. 3. Soak saffron in milk and add it to the payasam. 4. Add sugar to the milk , then  add cardamom , lastly fried semiya to the milk. 5. Fry cashew and kismiss in ghee add it to the payasam. 6. You can add kova or Sago ( saggubiyyam) to the Kheer( payasam).

Ingredients : Chana dal - 3 Cups Jaggery - 50 gms Salt as per taste Dry red chillies  - 50 gms Oil - 2 Teaspoons Dry coconut (scrapped) - Two whole  pieces Roasted chana dal - 1 Tablespoon Urad dal -  1 Cup Tamarind -  Small lemon sized Jeera  - 100 gms White sesame seeds - 50 gms Asoefitida one teaspoon  Method of preparation : 1. Scrap the coconut pieces or grind it in mixi. 2. Dry roast chana dal and keep it aside. 3. Put a pan add oil , then add dry red chillies, urad dal, jeera,  white sesame seeds, asoefitida and fry them till they are done. 4. First grind the chana dal  into powder and keep it aside. 5. Now add other ingredients, salt, Chanadal powder scrapped coconut and grind them. 6. Then add tamarind, jaggery, roasted chana dal , then grind them. 7. This powder can be used as a side dish for Idly, dosa, even with rice too.

Ingredients : Carrot. -200 gms Salt as per taste Turmeric powder one pinch Chilli powder as per taste Fenugreek seeds powder one teaspoon Seasoning - Urad dal, jeera , mustard seeds, Chana dal, one teaspoon each, dry red chilli - 3, asoefitida one pinch Oil for seasoning Lemon juice one tablespoon Method of preparation : 1. Wash the carrot with water and clean it with cloth,cut them into small pieces. 2. In a pan add oil, add carrot keep it for a minute and then add salt, turmeric powder, fenugreek powder,chilli powder. 3. Prepare  seasoning with the given ingredients above, and add it to the pickle. 4. Squeeze lemon  to the pickle.

Ingredients : Brinjal - 1/4 kg Salt as per taste Turmeric powder Seasoning - Urad dal, chana dal, mustard seed, jeera one teaspoon each, dry red chillies - 3, Curry leaves few For the paste : Coriander seeds one tablespoon, coconut one piece,  ginger  -  one inch, coriander leaves few, green chillies - 2 Oil  for seasoning Method of preparation : 1. Clean and cut the brinjal into small pieces and keep in water till you make seasoning. 2. Put a pan , add oil , make seasoning with the above given ingredients, add curry leaves , brinjal , turmeric powder, salt. 3. Cook it for few mins. 4. Then add the paste to the curry , keep the curry on the stove till it is fully cooked well. 5. This is one type of making brinjal curry.

Ingredients : Brinjal - 100 gms Tomatoes - 3 Salt as per taste Turmeric powder one pinch Tamarind little Coriander leaves few Seasoning -  Urad dal,  mustard seeds,  chana dal, jeera fenugreek seeds one teaspoon each, dry red chillies - 3, asoefitida one pinch Oil for seasoning Method of preparation : 1. Cut brinjal and tomatoes into pieces and fry it in oil. 2. Make seasoning with above given ingredients. 3. Take a mixi grinder, add vegetables, half of the seasoning , turmeric powder, salt, tamarind, coriander leaves , grind it ,later add other half of seasoning to the chutney.

Ingredients : Maramaralu ( Puffed rice) - 100 gms Salt as per taste Lemon juice - 1 lemon full Chilli powder as per taste Chat masala - 1 Teaspoon Onions - 3 Tomatoes - 3 Carrot -1 Big Coriander leaves few Ghee - 1 Tablespoon Green chillies cut into small pieces ( Optional ) Mango - 1/2 Roasted Chana dal - 1 Tablespoon Groundnut - 1 Tablespoon Sev ( Optional) For green chutney - Green chillies - 2, mint leaves few, coriander leaves few, salt. Grind it in a mix grinder . Sweet chutney - Tamarind pulp - 1 Tablespoon, karjoor - 4( Dates), jaggery small piece ,  salt. Grind it too in a mixi grinder. Note : I didn’t add  the gravies in this receipe, if you add both gravies, it enhances the taste of Bhel puri. Method of preparation : 1.Take a big bowl, add puffed rice, salt , chilli powder, chat masala,  roasted chana dal , little ghee . 2. Chop the onions and tomatoes into small  pieces, grate the mango and carrot ,add these vegetables to the puffed rice . 3.  Fry th

Ingredients : Gummadikaya ( Pumkin) - 250 gms Salt as per taste Seasoning - Urad dal, mustard seeds, jeera, Chanadal one teaspoon each, dry red chillies -3. Curry leaves  few Turmeric powder one pinch Chilli powder - 1 Teaspoon Tamarind pulp one tablespoon Jaggery one teaspoon Coriander leaves few Oil for seasoning Method of preparation : 1.  Clean the pumkin and peel off the skin of the pumkin and cut into small pieces and keep aside. 2.  Put a pan on the stove , add oil,  make seasoning with the above given ingredients. 3.  Add curry  leaves , pumkin pieces , salt , turmeric powder and cook it for a while. 4. After it is cooked , add  tamarind pulp, chilli powder and coriander leaves and switch off the stove.

Ingredients : Palak leaves - 3 bunches Methi - 2 bunches Onions - 2 Paneer - 100 gms Green chillies - 2  (according to taste) Salt as per taste Turmeric powder one pinch Kashmiri chilli powder - 1 Teaspoon Saunf - 1 Teaspoon Dry ginger powder - 1 Teaspoon Coriander powder - 1 Teaspoon Cardamom pods - 2 Saffron strands - 2 Cloves -3 Mustard oil or any oil Ghee - 1 Teaspoon Milk - 1 Tablespoon Fennel seeds powder -1 Teaspoon Coriander leaves few Lemon juice  - Half lemon juice Method of preparation : 1. Clean the leafy vegetables with water and chop them and boil it  for two mins with a teaspoon of sugar in it. 2. Once it is boiled make a purée of it and Keep aside. 3. Sauté the paneer on a pan with little oil. 4. Heat a pan add mustard oil or any other oil and a teaspoon of ghee, add sounf to the oil . 5. Add chopped onions, and sauté till it gets light golden colour, add slitted chillies . 6. Later add  the puree , into the oil ghee mixture, add salt, coria

Ingredients : Coconut scrapped - 1 Cup Chana dal soaked - 1 Tablespoon Salt as per taste Turmeric powder Seasoning - Urad dal, chana dal, jeera, mustard seeds each of one teaspoon, dry red chillies  - 3. Curryleaves few Oil for seasoning Method of preparation : 1. Scrap the coconut and keep aside. 2. Soak chanadal in water for an hour. 3. Make seasoning with above given ingredients, add curry leaves,  soaked chanadal, turmeric powder, salt and scrapped coconut. 4. Let it get cooked well and switch off the stove.

Ingredients : Gongura  ( Sorrel leaves) - 200 gms Salt as per taste Dry red chillies - 5 Seasoning - Urad dal, chana dal, mustard seeds, methi seeds, one tablespoon each asoefitida one pinch, coriander seeds one tablespoon. Oil for seasoning Turmeric powder one pinch Chilli powder - 1 Tablespoon Method of preparation : 1. Usually we add salt in gongura  ( Sorrel leaves)  and keep it for one year,the time when we need to prepare the pickle ,take small amount of the leaves and prepare chutney out of it. 2. If not,you can get fresh leaves clean and dry them, and fry it in oil. 3. Make seasoning with the above ingredients. 4. If you are using the leaves which is added with salt ,then there is no need to add salt(if you are making with fresh leaves add salt) 5.  After making seasoning, add it to a mixi grinder, add gongura, chilli powder , turmeric powder and grind it. 6. Serve with hot rice along with fresh onion which is a good combination for this gongura pachadi. 7. Oth

Ingredients : Oodalu ( Barnyard millets)  - 1 Glass Salt as per taste Grated (fresh ) coconut - 1 Cup Curry leaves few Green chillies - 2 Seasoning - Urad dal, mustard seeds, jeera, chana dal one tea spoon each, groundnut one tablespoon, dry red chillies -3, asoefitida one pinch Oil for seasoning Turmeric powder -1 Teaspoon Method of preparation : 1. Soak oodalu (Barnyard millets) over night. 2. Next Morning , transfer it to a bowl and add two glasses of water and keep it on the stove till it is cooked well. 3.Prepare seasoning with above given ingredients, add curry leaves, salt, turmeric powder, green chillies, grated coconut then add it to the cooked millets and mix all the ingredients well. 4. Serve it with some gravy or chutney.

Straw berries. - 200 gms  Lemon - 2 Sugar - 1 Tablespoon Water  - 1 Glass or more Ice cubes (Optional ) Method of preparation  : 1. Clean the strawberries and take out the leaves from the fruit. 2. Put straw berries , sugar and  water in a mixi jar. 3. Add lemon juice to the strawberry juice. 4. You can add pot water rather than ice cubes. 5. If you like you can add ice cubes. Note  :  Ice cubes is not good for health as they thicken the blood vessels.