Healthy Indian Vegetarian Recipes

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 .