Healthy Indian Vegetarian Recipes

 Ingredients : Cauliflower - One big bowl of florets Corn flour - 1 Tablespoon  Maida - 1 Tablespoon  Salt as per taste  Pepper powder - 1/2 teaspoon  Garlic - 7 to 8 cloves chopped Green chillies - 1 slit Sesame seeds - 1/2 teaspoon  Soya sauce - 1 Teaspoon  Tomato ketchup - 1 Teaspoon  Green chilli sauce - 1/2 teaspoon  Vinegar - 1 Teaspoon Spring onions  - Finely chopped  Onion - 1 finely chopped Water as required Oil to deep fry Method of Preparation: 1. In a bowl add in cornflour, maida, salt as per taste and water to make a thick paste. 2. Into the flour mix add in the boiled cauliflower florets(water strained) and coat them well. 3. Heat a kadai, add in oil sufficient to deep to fry. Once the oil is heated, drop in florets one by one and fry them until golden brown ( You can fry them florets twice if you want the cauliflowers extremely crunchy). Place the florets on a tissue paper to remove the excess oil. 4. Take a wok, place it on high flame and add oil. Once the oil is hot ad

 Ingredients:  Rice semiya  - 1 Cup Salt as per taste Roasted Oats - 1 Tablespoon Coriander leaves - Handful Corn flour - 1 Teaspoon  Roasted Sooji - 1 1/2 tablespoon Besan - 1 Tablespoon  Green chilli and ginger  -   1 Tablespoon chopped  Cumin seeds powder - 1 Teaspoon  Garam masala - 1/2 Teaspoon  Peanut powder - 1 teaspoon Oil - For deep frying or shallow frying Method of preparation: 1. Add in boiled rice semiya, besan, roasted Sooji and oats, green chilli, ginger and dry masala powders. 2- Add in all the ingredients, mix them , bind them into some patties, with some corn flour or bread crumbs. 3. Place a pan on top of the stove, add in two tablespoons oil and let it heat up. 4. Gently place the prepared patties on the pan , and golden roast them both sides or you can bake them on 180 degrees for 12 to 15 mins (make sure to turn the patties halfway through , so that they are roasted both the sides ( bake them by spreading some oil through the baking tray and drizzle a few drops of

 Ingredients : Garam masala ( Raw)  - Cinnamon stick one inch, cloves, cardamom, star anise, bay leaves Fennel seeds - 1 Teaspoon  Cumin seeds - 1 Teaspoon  Curd - 1 cup Coriander leaves and mint leaves -  Handful Onions - 2 Tomatoes - 2 Ginger garlic paste - 1 Teaspoon  Green chillies - 2 Garam masala or biryani powder - 1 Teaspoon  Ghee - 1 Tablespoon  Basmati - 1 glass Salt as per taste Turmeric powder -  1 pinch Chilli powder - 1 Teaspoon  Method of preparation : 1. Soak basmati rice for one hour in water. 2. Chop the onions and tomatoes, lit green chillies. 3. Put a pan on the stove, add ghee and then add raw garam masala as given above, later add onions, tomatoes pieces, green chillies, garam masala powder, salt, chilli powder, ginger garlic paste, coriander and mint leaves, curd, turmeric powder, mix them well, stir it for few mins, till everything mixes well  little, then add soaked rice and water ( one and half  glass water for one glass water. 4. Cook the rice for one whistle

Ingredients : Makhana ( Lotus seeds ) - 1 Cup Tomatoes - 2 Onions -  2 Capsicum - 1 Carrot - 1 Coriander leaves -  Handful  Spring onion -  1  Chat masala - 1 Teaspoon  Salt as per taste Lemon juice - 1 Tablespoon  Cumin seed powder - 1 Teaspoon  Green chutney  : Green chillies - 1 Coriander leaves - Handful Mint leaves - Handful Ginger garlic pieces Black Salt  - 1/2 teaspoon  Coriander powder and cumin powder - 1 teaspoon of each Curd  - 1 Teaspoon  Grind all the ingredients and keep it aside. Sweet chutney :  Tamarind pulp - 1 Tablespoon  Dates - Few Jaggery - 1 Teaspoon  Chilli powder - 1/2 teaspoon  Chat masala powder - 1/2 teaspoon  Coriander powder and cumin seeds powder - 1/2 teaspoon each  Boil the tamarind pulp for few mins, add  dates, chilli powder, coriander powder and cumin seeds powder, chat masala  powder , cook for few mins and grind it well.  Method of preparation :  1. Fry the Makhana  ( Lotus seeds) in a pan with oil or ghee for a few minutes.. 2.  Add them into a b

  Ingredients  For gatte -  Besan - 1 Cup Salt as per taste Garam masala - 1/2 Teaspoon  Cumin seeds - 1 Teaspoon  Red chilli powder - 1 Teaspoon Asoefitida - One pinch Oil - 1 Teaspoon  Turmeric powder - 1/2 Teaspoon Chilli powder  - 1/2 Teaspoon Curd - 1 small cup Water  - Sufficient water For gravy : Onions - 2 Tomatoes - 2 Cumin seeds  - 1 teaspoon  Green chilli sliced  Ginger garlic paste - 1 Teaspoon  Cumin seeds powder - 1 Teaspoon  Coriander powder - 1 Teaspoon  Garam masala - 1/2 teaspoon  Curd - 1 Tablespoon  Lemon juice - 1 Teaspoon  Method of preparation  : To make gatte - 1. Add in besan,  red chilli powder, salt, hing ( asoefitida), cumin seeds, curd and make a very tight dough. 2. Take small amounts of dough and roll them into long cylindrical strips, and drop them into a kadai placed on stove with water. Let it cook for 8 to 9 mins or until there are small bubbles on the gatte which indicates that it is cooked well. To make the curry  masala -  1. Place a kadai on top o

 Ingredients :  Atukula ( Flattened rice)  - 2 Cups Dry coconut pieces  - 1 Cup Fried Chana dal - 1 Cup Jaggery powder - 11/2 cups Cardamom powder - 1 Teaspoon  Cashew nuts -  Tablespoon  Kismiss - 1 Tablespoon  Ghee  - 2  Tablespoons Method of preparation  : 1. Dry roast flattened rice, dry coconut, roasted  chana dal in a pan. 2. Grind it to a course powder, add cardamom as well while making the powder. 3. Add jaggery powder too to the powder.. 4. Add ghee to a pan, once it gets heated, add cashew nuts and raisins to it, fry them until golden colour , and then add to the powder prepared. 5. Mix all the ingredients well, and shape them into Laddus.

 Ingredients : For the cheela batter :  Besan - 1 Cup  Salt as per taste  Cumin powder - half a teaspoon  Asoefitida  - 1 pinch Water as required Curry leaves and coriander finely chopped Oil- 1 Tablespoon  For filling: Paneer - crumbled (50 gms) Onion -1 thinly slice Carrot -  1 grated Ginger - 1 teaspoon (finely grated) Green chilli - 1 finely chopped Salt as per taste Cumin powder Pudina leaves finely chopped  Method of Preparation: 1. Mix besan, salt, curry leaves, coriander leaves, cumin powder, asoefitida, with water into a pouring consistency (the batter should drip from the back of the ladle) 2. Add onion, carrot, salt, crumbled paneer, ginger, green chilli, cumin powder and pudina, mix them well. 3. Take a dosa pan, pour the besan batter onto it and spread it evenly with the help of the back side of the ladle, the cheela shouldn’t be too thin like dosa nor too thick like uttapam, but of medium consistency. 4. Then add the stuffing on to it, and around the cheela pour a few dro

Ingredients : Banana stem - 1 piece (cooked) Salt as per taste  Turmeric powder - One pinch Curd - 1 Bowl Seasoning - Urad dal, mustard seeds, cumin seeds, one teaspoon each, dry chillies - 2, asoefitida one pinch Ginger - 1inch piece Green chillies - 2 Coriander leaves and curry leaves - Handful Oil - 1 Teaspoon  Method of preparation  : 1. Take out the fibre from the banana stem. 2. Soak it in water mixed with little butter milk and a pinch of turmeric powder. 3. Take a bowl, add curd to it, then add cooked banana pieces,( add turmeric powder while boiling), salt, ginger pieces, green chillies cut into pieces, curry leaves and coriander leaves to the curd. 4. Prepare seasoning with oil and above given ingredients, and add it to the curd chutney.  5. Banana stem is a rich source of fibre  potassium, and protects from kidney stone formation.  

Ingredients  : Dosa batter- 1 Bowl Salt as per taste Cumin seeds - 1 Teaspoon Palak - 2. Bunches Green chillies - 2 Curry leaves powder - 1 Tablespoon Oil for preparing dosa Method of preparation : 1. Add dosa batter to a bowl and add salt to it. 2. Boil spinach leaves, green chillies for 3 mins and Grind it to a paste. 3. Mix the paste into the batter. 4. Place the dosa pan on the stove, spread a thin layer of batter on the tava. 5. Let it roast until golden brown colour, by adding oil or butter to the dosa. 6. Serve with ginger tamarind chutney.

 Ingredients : Rice semiya - 1 pack  Salt as per taste  Turmeric powder - One pinch Curd  - 1 Cup Curry leaves - few Coriander leaves  -  Handful Green chillies - 2 Ginger - 1 inch piece Oil  - 1 Tablespoon  Seasoning  - Urad dal, chana dal, cashew nut, mustard seeds, cumin seeds, carom seeds one teaspoon each dry red chilli -2, cashew nuts one tablespoon. Method of preparation : 1.  Boil two glasses of water, after it gets boiled, switch off the stove. 2. Add rice semiya to the boiled water, then sieve it to take out the excess water from the semiya. 3. Put a pan on the stove, add oil to it, then prepare seasoning with the above given ingredients and curry leaves, ginger chopped, sliced green chillies. 4. Add curd and little milk to the semiya . 5. Lastly add fresh coriander leaves to rice semiya with curd. 6. Serve it hot with lemon pickle.

 Ingredients : Potatoes - 1/4 kg  (parboiled) Beans - 100 gms Salt as per taste Turmeric powder - 1 Teaspoon Onions - 2 Garlic and ginger  - sliced into small pieces Cumin seeds - 1 Teaspoon  Fennel seeds - 1 Teaspoon  Chilli powder - 1 Teaspoon  Garam masala - 1 Teaspoon  Coriander powder - 1 Teaspoon  Cumin seeds powder - 1 Teaspoon  Kasoori methi  - 1 Teaspoon  Coriander leaves  - Handful Oil - 2 teaspoons Lemon juice - 1 Tablespoon  Method of preparation : 1. Place a pan on the stove, once heated, add in oil, cumin seeds,  and let it splutter. 2.  Add in sliced garlic, ginger, onions and sauté them well . 3. Add salt, red chilli powder, turmeric powder, garam masala, jeera  powder, coriander powder. 4. Add in beans fry them for a few mins in the masala, after well tossed, add parboiled potatoes, (add in some water if required) and cook them well. 5. After a few mins of cooking add in fennel seeds, kasoori methi, and toss them well. 6. Lastly add finely chopped coriander leaves and

Ingredients  Foxtail millet flour - 1 glass Jaggery grated - 3/4 glass Ghee. - 1/2 glass Cardamom powder - 1  teaspoon Cashewnuts  - 1 tablespoon  Kismiss - 1 tablespoon  Milk - 1 Cup Method of preparation : 1. Place a pan on the stove, add a little ghee at first and roast the flour till it gets golden in colour. 2. Add jaggery and cardamom powder, stir well and add in milk. 3.  Add little more ghee and mix it well, until it becomes not stick to the pan. 4. When the mixture completely leaves the sides of the pan, remove it from the stove and let it cool. 5. Fry the cashews and kismiss in ghee and add to the  halwa. 6. You can add freshly scrapped coconut or coconut milk to the halwa during the cooking process (optional).

Ingredients: Radish leaves  - 1 Cup Raw Mango -1 Seasoning - Chana dal, urad dal, mustard seeds, cumin seeds, one teaspoon each, dry red chillies, - 3, asoefotida one pinch, methi seeds one pinch, Turmeric powder  -  1 pinch Salt as per taste Roasted coriander seeds - 1 Teaspoon Coriander leaves - Handful Oil - 1 Teaspoon Method of preparation : 1. Place a pan, add little oil, once heated, add radish leaves and sauté it for a few seconds. 2. Cut the raw mango into small pieces and keep aside. 3. Prepare seasoning with the above given ingredients with hot oil 4. Take a mixi jar, add radish leaves, mango pieces, salt, turmeric powder, roasted coriander seeds, optional you can add roasted sesame seeds or fresh coconut too), coriander leaves, grind it coarsely. 5. You can add little seasoning to the chutney after grinding it will enhance the taste of the chutney.

Ingredients : Capsicum - 3 big Baby corn - 5 to 6  Salt as per taste  Turmeric powder - 1 pinch Coriander leaves - Handful Onions - 2 Tomatoes - 2 Coriander powder & cumin seeds powder - 1 Teaspoon each Kasuri methi Garlic and ginger paste - 1 Teaspoon  ( optional) Garam masala powder - 1 Teaspoon  Green chillies - 2  Method of preparation : 1. Cut baby corn and capsicum into small pieces after cleaning them with water. 2. Place a pan, fry both vegetables till it gets  well cooked. 3. Add oil/ ghee to the pan, then add onion pieces, then add slitted chillies , salt, garlic ginger paste, coriander powder, cumin seeds powder, tomato purée, Kasuri methi, garam masala powder. 4. Then add the sautéed  vegetables too. 5. Mix all the ingredients well. 6. Garnish with coriander leaves. 7. It’s a simple curry  to do and accompany it with roti.

Ingredients -: Chana dal - 1 Cup Onions - 2 big Tomatoes - 2 big Green chilli  - 2 Garlic - 3 cloves Ginger - 1 inch cube Jeera - 1 Teaspoon Bay leaf - 1 Jeera dhania powder - 1 Teaspoon each Garam masala - 1 Teaspoon Salt as per taste Turmeric powder - 1 pinch Red chilli powder - 1 Teaspoon Ghee - 1 Tablespoon Coriander leaves - Handful Lemon juice - 1 Teaspoon Method of preparation : 1. Soak chana dal for one hour, and cook it in pressure cooker for three whistles. 2. Meanwhile, heat a kadai, add in ghee and once heated add jeera, bay leaf. 3. Once the jeera splutters, add onions, ginger, garlic, turmeric, red chilli powder, dhania jeera powder, sauté all of it well and later add in tomatoes and salt. 4. After the tomatoes cook well along with onions, add in the cooked dal along with some water. 5. Cook it for 5-6 mins, switch off the flame and add in lemon juice and finely coriander leaves. 6. Serve dal hot with white rice. Enjoy!

Ingredients : Chittimutyalu or jeeraga rice - 1 Glass Salt as per taste Pepper powder - 1 Teaspoon Vinegar  - 1 Teaspoon Tomato ketchup - 1 Teaspoon Soy sauce - 1/2 teaspoon Garlic - 2 teaspoons finely chopped Cabbage - cut into small pieces Carrot - cut into small pieces Beans  - cut into small pieces Capsicum - thinly sliced Spring  onion  - 1/4 th cup chopped Baby corn - 3 chopped into pieces Sweet corn - 1 Tablespoon Paneer  - 150 grams (cut into cubes) Butter - 1 Teaspoon Oil - 1 Tablespoon Method of preparation : 1.  Soak the rice for 10 to 15 mins. 2.  Heat a pressure cooker, add oil and butter, add in the slitted green chillies, onions, give it a good mix, once the onions turns translucent, add in carrot, cabbage, capsicum, beans. 3. Mix it well , add in baby corn and sweet corn, salt and pepper as for your taste. 4. Add in vinegar , soya sauce, paneer cubes, tomato ketchup. 5. Let the vegetables cook for 5 mins, then add in the soaked rice, stir every

Ingredients : Basmati rice or chittimutyalu rice - 1 glass Salt as per taste Green chilli slit - 1 Garam masala - 1 Teaspoon ( raw, including Bay leaf) Pepper corns - 1 Teaspoon Carrot - 1 ( cut into small pieces) Potato - 1 ( cut into small pieces) Cashew nuts - 1 Tablespoon Besan - 1 Cup Water as required Oil or ghee - 1 Tablespoon Green peas - handful Chilli powder - 1 Teaspoon Curd - 1 small cup Asoefitida - 1 pinch Turmeric powder- 1 Teaspoon Cumin seeds. - 1 Teaspoon Curry leaves handful Method of preparation : 1.  Mix besan, salt, turmeric powder,  cumin powder, chilli powder, curd, asoefitida , little oil, and mix all the ingredients with out water, prepare a tight dough. 2. Take enough water in a kadai, take a small portion of the dough into thin rolls, and cut them into small pieces, add these pieces to the boiling water and cook it for 5 to 7 mins until there are bubbles on the gatte which is an indication that they cooked properly 4. Take out the p

Ingredients  : Palak - 3 bunches Chick peas - 1 small cup boiled Salt as per taste Turmeric powder - 1 pinch Coriander leaves - Handful Onions - 2 Tomatoes - 2  (chopped into pieces) Cumin seeds powder -  1 Teaspoon Garam masala powder - 1 Teaspoon Garlic ginger paste - 1 Teaspoon Chilli powder - 1 Teaspoon Cumin seeds- 1 Teaspoon Lemon juice - 1 Tablespoon Ghee / oil - 1 Teaspoon Method of preparation : 1. Take palak leaves, clean it in water and cut into small pieces, boil it in water and make a purée and keep it aside. 2. Put a pan on the stove add oil or ghee , then add cumin seeds, onion and tomato pieces, ginger garlic paste, turmeric powder, salt, coriander powder, cumin seeds powder, garam masala powder, cook it for a while. 3. Later add boiled Chick  peas, then palak purée, and cook it for a while, mix all the ingredients well. 4. Add lemon juice to the curry, and garnish with coriander leaves.

Ingredients : Jowar flour  - 1 Glass Jaggery -  1 glass Cardamom powder - 2 pods powdered  Milk - 1 glass Ghee - 3 Tablespoons Saffron ( two strands)  Cashew nuts and kismis- 1 Tablespoon each Method of preparation  : 1. Take a pan and add one tablespoon ghee, then add the flour and fry it for few mins. , till it gives good aroma. 2. Then add milk slowly, and mix it well. 3. Do not pour milk directly, pour it little by little and keep mixing, otherwise it creates lumps. 4. Then add jaggery into it, later, powdered cardamom, then mix all the ingredients well. 5. Soak saffron strands in milk for few mins, and then add it to the halwa. 6. Fry the cashew nut and raisins (kismis) in little ghee, then add it to the halwa.

Ingredients : Chittimutyalu Rice - 1 cup Kaju - 10 to 12 Ghee - 3 to 4 tablespoons Curry leaves - 8 to 10 Cinnamon stick - 1 broken into 2 Pepper cons - 3 to 4 Cloves - 4 Bay leaf - 1 Jeera - 1/2 teaspoon Cardamom - 2 Onions - 2 thinly sliced Green chilli - 1 slitted Coriander Leaves - finely chopped Salt as per taste Method of Preparation : 1. Take a pressure cooker and place it on the stove, after it heats up add in 3 tablespoons of ghee. 2. Into that add in the whole garam masala spices mentioned above, slitted green chilli, sliced onions, and cashew nuts. 3. Wash and keep aside the chittimutyalu rice for 5 mins in water and then add it into the cooker once the onions turn translucent, mix everything well and add in 1 1/2 cups of water and stir well. 4. Add in salt as per taste and 1 Teaspoon ghee before covering the lid. 5. Wait until one whistle and then switch off the stove. 6. After opening the lid mix well and garnish it with finely chopped coriander.

Ingredients : Oats  - 1  Cup Salt as per taste Curry leaves and coriander leaves handful Ginger pieces - 1 Teaspoon Curd  - 1 small cup Green chillies - 2 Coriander leaves - Handful Carrot - 1 ( grated) Fresh coconut scrapped - 1 Tablespoon Onion - 1 (chopped ) Seasoning  - Mustard seeds, cumin seeds, urad dal, one teaspoon each , dry red chillies - 2,  asoefitida one pinch. Method of preparation : 1. Cook the oats with water in a boil, till it cooks well. 2. Add curd to it, along with salt, turmeric powder, chopped onion, grated carrot, scrapped coconut powder,  curry leaves, coriander leaves . 3. Prepare seasoning with the above given ingredients. 4. Serve it hot with some pickle.

Ingredients : Paneer - 150 gms Spinach ( blanched and puréed) - one small bunch Fenugreek leaves ( blanched and puréed) - one small bunch Onion  - 1 medium sized Ginger garlic paste. - 1 Teaspoon Cashew paste with kasuri methi - 2 Teaspoon Whisked curd - 1 Tablespoon Jeera and coriander powder - 1 Teaspoon each Garam masala - 1/2 teaspoon Butter - 1 and 1/2 teaspoon Olive oil - 1 Teaspoon For garnish Coriander leaves - handful Lemon juice- 1 wedge Spring onion - 1 string Paneer grated - 1 Teaspoon Method of preparation : 1. Heat a pan and add butter and oil, sauté the ginger garlic paste along with onion. 2. Blend them  altogether with the help of the blender. 3. In the same pan add a little more oil and add in the onion paste followed by spinach and methi paste. 4. Fry till the raw smell goes. 5. Reduce the flame and add in all the spices ( masala) and whisked curd . 6. Last but not the least add in paneer and stir. 7. Garnish it with grated paneer, coria

Ingredients : For the dough: Wheat flour-1 cup Salt as per taste Seasame oil - 1 Tablespoon Water as required For the stuffing: Onion - 1  ( chopped into thin slices) Carrot - 1 (grated) Capsicum - 1  (cut into thin pieces) Cabbage - handful pieces Vinegar - 1 Teaspoon Soya sauce - 1/2 teaspoon Pepper powder - 1 Teaspoon Salt as per taste Garlic  -2  (single chopped ) Method of preparation : 1.  Heat a pan,  add in some oil,  chopped garlic, capsicum pieces, onion pieces, cabbage pieces,  grated carrot, pepper powder, salt, soya sauce,vinegar. 2. Take a small portion of the dough, roll it using some dry flour, take a spoon of stuffing, place it on  the centre of the dough, and mould it in the shape of dumpling. ( as given in the picture). 3. Take a steamer , add in some water, place it on the stove with the lid covered for 5 mins. 4.  Meanwhile take a plate , grease it with some oil, place the prepared dumplings on top of it,.  5. Steam it for 10- 15 mins,  afte

Ingredients : Vanilla ice cream. - As needed Falooda semiya  - 1 Tablespoon Rose syrup or Rooabjha  - 1 Tablespoon Sabha seeds ( soaked) - 1 Tablespoon Dry fruits - 1 Tablespoon ( cut into pieces) Milk - 4 teaspoon Method of preparation : 1. Falooda semiya  -  Mix corn flour with water, in a water consistency, place it on the stove and stir well.  Add one teaspoon sugar into it and mix well. Later it becomes thick, then pour it into murukku machine or piping back and shape in into semiya into a bowl of ice, and take it out of ice water after 10 minutes allowing it to set perfectly. 2. Take a tall glass, at the bottom add rose syrup. 3. Then the semiya, Sabha seeds, again rose syrup, milk, later needed scoops of ice cream, and top it up with chopped dry fruits. 4. Serve it chilled.

Ingredients : For the base : Refined flour - 1/4 cup Wheat flour -  1  Cup Salt one teaspoon Baking soda - One pinch Sugar - 1 Teaspoon Curd - 3 Tablespoons Water -  As required Oil - 1 - 2 teaspoons   Toppings : Vegetables diced - Onions, baby corns, tomatoes and any veg of your choice Cheese grated ( Mozzarella) Jalapeños Olives For the sauce : Tomatoes - 3 small Onions - 1 large Garlic - 4 to 5 cloves Mixed herbs - 1/2 teaspoon Salt as per taster Pepper - 1/2 teaspoon Basil fresh - a few leaves (Incase basil isn’t available, you can use tulasi leaves) Method of preparation : 1.  To prepare the base, in a bowl add in the flours, baking powder and soda, salt, sugar, mix well.Add in curd and sufficient water to knead into dough. 2.  After the dough is prepared pour oil on top, knead it once again and cover the dough with a wet cloth and let it rest for 10 mins. 3. To prepare the sauce, place a saucepan on top of a stove, add in some oil, once heated add

Ingredients : Oats - 1 Cup ( Roasted and powdered) Bombay ravva - 4 to 5 tablespoons Rice flour - 1/2 cup Baking soda  one pinch Flax seeds powder - 1/2 teaspoon  Pepper  - 1/2 teaspoon  Ginger - half an inch finely chopped or grated Beetroot - 1 finely grated Salt as per taste Green chillies - 2 to 3 finely chopped  Water as required for a dosa consistency  Onions (finely chopped) Method of Preparation: 1. Into a bowl, add in roasted Sooji, oats, rice flour, salt, pepper, baking soda and water. 2. Mix well and later add in chopped onions, beetroot, green chillies and ginger. 3. Stir well and add in water if needed to adjust the consistency of the batter. 4. Place a pan on stove, once heated pour a ladle of batter onto it and drizzle oil around the spread. 5. Let the chilla roast well on both the sides. Repeat the same step and prepare rest of the chillas.

Ingredients : Tuvar dal - 1 cup Moong dal -  1 cup Chana dal - 1 cup Fresh coconut scrap - 1 cup Green chillies - 3 Ginger- 1 inch piece Coriander leaves - Handful Salt as per taste Hing - 1 pinch Turmeric powder - 1 Teaspoon Cumin seeds  - 1 Teaspoon Oil - 1 Teaspoon Curry leaves few Method of preparation: 1. Soak three dals in water for few hours. 2. Take a mixi jar , add three dals ( strain the water from the dals ), ginger piece,  cumin seeds, green chillies, salt, turmeric powder, Hing m grind it into a paste. 3. Take a bowl , put the batter into it, add coriander     leaves, curry leaves ,  scrapped coconut , mix them well. 4. Now take the idly cooker, apply little oil to the plates, roll the batter into cylindrical shape , keep it on the plate, steam it for 7 mins, then take it out. 5. Serve this nucchinunde with coconut chutney or butter milk gravy ( majjiga pulusu). 6. It can be served as breakfast or with lunch. 7. An healthy and tasty , traditional

Ingredients : Besan - 1 Cup Sugar - 1 CUP Ghee - 1 Cup Cardamom powder - 1 Teaspoon Method of preparation : 1. Take a kadai , add besan little by little and keep stirring the flour, till you get good aroma. 2. In an other kadai, add 1 cup sugar, 1 cup of water and prepare a sugar syrup till it reaches one string consistency.(also add in cardamom powder) 3. Into the syrup add besan and mix well to ensure there are no lumps. Add in ghee occasionally. 4. The ghee in the mixture bubbles up ,  the colour also start to change, then you can take it out the mixture into ghee applied plate , and spread it evenly. 5. Cut it into square pieces. 6. Mysore pak is ready.

Ingredients : Full cream milk - 1 litre Sugar - 1 Glass  Lemon juice -  1 Tablespoon Cardamom powder - 1 Teaspoon Saffron -  3 strands (soaked in one tablespoon milk) Method of preparation :: 1. Heat milk on medium flame until it comes to a boil, simmer it and add in the lemon juice and continuously stir the milk. 2. Switch off the flame and continue stirring it until the milk separates from the whey. 3. Transfer the milk part into a muslin cloth and squeeze out the excess amount of water from it. 4. Place the muslin cloth on a strainer and above it place a heavy object. Leave the paneer for 5 mins. 5. Take the paneer into a plate, mash it and make small balls without cracks, and keep it aside. 6.  Take a kadai, add in one cup of sugar, and three cups of water , and make it into a syrup, stir it well. 7. Add cardamom powder, and saffron to the syrup. 8. Once the sugar syrup boiled, add in the prepared balls and close the lid , and let the paneer cook it for 15 mins. 9.

Ingredients : Full cream milk - 1 litre Lemon juice - 1 Teaspoon Method of preparation  : 1. Heat milk on medium flame until it comes to a boil, simmer it and add in the lemon juice and continuously stir the milk. 2. Switch off the flame and continue stirring it until the milk separates from the whey. 3. Transfer the milk part into a muslin cloth and squeeze out the excess amount of water from it. 4. Place the muslin cloth on a strainer and above it place a heavy object. Leave the paneer to set for around 2 hours. 5. Take the paneer out from the cloth and cut it into cubes and place it in the freezer.

Ingredients : For the kofta:- Potatoes - 2 Paneer - 100 gms Salt as per taste Corn flour - 1 Tablespoon Dry fruits  ( Crushed ) - 1 Tablespoon (cashew nuts, pistachio,badam) Coriander leaves  -  Handful Cumin and coriander seeds powder - 1 Teaspoon Chilli powder - 1 Teaspoon For the gravy:- Oil - 1 Tablespoon Onions - 2 Garam masala - ( jeera, green cardamom, cinnamon stick, pepper cons, cloves) Turmeric powder - 1/2 teaspoon Cumin & Coriander powder - 1 Teaspoon Garam masala-1 1/2 Teaspoon Kasuri methi-1 Teaspoon Green chilli- 1 Ginger garlic paste -  1 Teaspoon Tomatoes - 2 Fresh cream - 2 Tablespoon Method of preparation : 1. Take boiled potatoes and mash them, add grated paneer, sal,  dry fruits crushed, corn flour, cumin powder, chilli powder, coriander powder and mix them well. 2. Make a small balls, and shallow fry them till it becomes golden brown in colour. Keep it aside 3. Take a pan, add little oil, garam masalas onion pieces, tomatoes, add gin

Ingredients : Mirchi bajji  - 5 to 6 Tomatoes - 2 finely chopped Onions - 2 Chat masala -  1 Teaspoon Coriander leaves -  Handful Lemon juice - 1 Tablespoon Groundnut -  1 Tablespoon Salt -   As needed Method of preparation : 1.  Cut the mirchi bajji into small pieces including chillies too. 2. Cut the onions into small piece 3. Take a bowl , add the bajji pieces, then raw onion pieces and tomatoes, salt, fried groundnut,  chopped coriander leaves, lemon juice, chat masala. Note :  Preparation of mirchi bajji is given in my recipes. You can find it, if you need the recipe.

Ingredients: For the masala powder:- Roasted peanuts -handful Roasted cashew nuts-4 to 5 Fennel seeds -1 1/2 teaspoon Dry coconut flakes -1 tablespoon Garlic -2 to 3 cloves(optional) Main ingredients:- Potatoes - 3(small)(peeled, chopped in cubes and partially boiled around 60 percent) Capsicum - 1 big chopped Onions - 2 medium finely chopped Tomatoes - 2 chopped Green chilli and ginger grated - 1 Teaspoon Mustard seeds - 1/2 teaspoon Cumin seeds - 1/2 teaspoon Urad dal - 1/2 teaspoon Hing - 2 pinches(optional) Curry leaves - 8 to 10 Salt as per taste Turmeric powder - 1/4 teaspoon Red chilli powder - as per taste Coriander - finely chopped Lemon juice - 1 teaspoon Method of preparation: 1. Place a kadai on stove, add in oil, once heated add in jeera, mustard, urad dal, once it turns to golden brown add in hing and curry leaves. 2. Add in grated green chilli and ginger, onions and add in salt. 3. Once the onions turn translucent and in chopped tomatoes and c

Ingredients : Chick peas - 1 Big cup ( soaked for few hours) Salt as per taste Ginger garlic paste - 1 Teaspoon Basmati rice - 1 Glass Curd - 1 Tablespoon Garam masalas(Raw ) -as needed Onions - 2 Tomatoes - 2 Green chillies - 2 spitted Cumin seeds powder - 1 Teaspoon Ghee - 1 Tablespoon Turmeric powder one pinch Chilli powder  - 1 Teaspoon Coriander leaves -  Handful Method of preparation : 1. Cook the rice and keep aside. 2. Boil the chick peas till it is cooked well. 3. Chop the onions, tomatoes, green chillies, and keep aside. 4. Put a pan, add ghee, garam masala raw, onions, tomatoes pieces, turmeric powder,  salt,  beaten curd, cumin seeds powder, coriander leaves, chilli powder, split green chillies, and boiled chick peas, cook it for some time by adding half glass of water. Then add the cooked rice after the water evaporates, and mix it well. 5. Serve with tomato onion raita.  Note : Brown coloured chick peas are better than white coloured chick peas fo

Ingredients: Rajma - 1/4 th cup Chana dal -1 Teaspoon Black gram - 11/2 Cup Salt as per taste Garlic - 5 finely chopped Ginger -11/2 inch piece finely chopped Green chilli paste - 1/2 teaspoon Butter - 1 Tablespoon Cream - 1/4 th cup Tomatoes purée - 3 Cumin seeds - 1 Teaspoon Kasoori methi - 1 Teaspoon Garam masala - 1/2 teaspoon Cinnamon stick - 1/2 inch Bay leaf  -  1 Method of preparation : 1. Soak black gram, rajma, and chana dal overnight or 6 to 8 hours. 2.Take the dal in a pressure cooker add in around three glasses of water, add in some salt, a pinch of turmeric powder and a Bay leaf. 3. Let it cook for around 10 -15 whistles. 4. Heat a pan, add in two blocks of butter along with a teaspoon of oil. 5.Once the butter is heated add in jeera, ginger-garlic and green chilli paste. 6.Sauté the ginger garlic for 20 seconds and add in the tomato purée. 7.Add in salt as per taste, red chilli powder, turmeric powder and garam masala, and stir well. 8.Place a l

Bread - 4 slices crumbled Potatoes - 200 gms Peas - 50 gms soaked Onion- 1 small Capsicum-1 small Salt as per taste Black pepper powder- 2 pinches Red chilli powder -1/2 teaspoon Garam masala-1/2 teaspoon Jeera powder-1teaspoon Lemon juice -1 1/2 teaspoon Coriander leaves finely chopped Corn flour - 1 Tablespoon Green chillies - 2 Ginger grated - 1 Teaspoon Method of preparation: 1.Add in the crumbled bread into a bowl, along with boiled and mashed potatoes, finely chopped onion and capsicum. 2. Mix well, add in all the dry masala powders, green chilly chopped and grated ginger. 3.Add in cornflour, lemon juice and mix well until the mixture turns into a dough . 4. Take small amounts of the dough and shape it to cutlet. 5.Heat oil sufficient for deep fry,  and fry it until golden brown on both sides , or you can shallow fry it. 6. Serve these cutlets hot with ketchup or green chutney along with a hot cup of Tea!

Urad dal - 1 Cup Cabbage - 1 Small cup Salt as per taste Onions -  2 Green chillies and ginger paste - 1 Teaspoon Coriander leaves handful Cumin seeds - 1 Teaspoon Method of preparation 1. Soak urad dal in water for 3 hours 2. Finely chop cabbage and onions . 3.Make a fine paste of the urad dal without water and ensure the batter consistency is thick. 4.Add in the vegetables, cumin seeds and the ginger-green chilli paste, salt, curry leaves and mix well. 5.Take some batter and place it on a plastic surface greased with oil and shape it to that of vada or any other shape wanted . 6.Drop in the shaped batter into hot oil and fry it until the colour changes to golden brown. Ensure the heat of oil is in between medium to high heat. 7. Serve the vadas hot with ginger pickle. 

Jowar flour - 1/2Cup Besan - 1 Tablespoon Sooji - 1 Tablespoon Sugar - 1 Cup Ghee - 2  tablespoons Cardamom powder -  1 Teaspoon Milk -  1 small cup Almond and cashew nut powder - 1 Tablespoon or cashew nuts fried in ghee Method of preparation : 1. Roast Sooji, until golden brown. later add in jowar flour and besan and roast it till golden brown. 2.Add in ghee and stir well, once thickens add sugar and milk, and stir it continuously. 3.After a few mins, add in the nuts powder, cardamom powder and mix it well till the mixture turns like a soft dough . 4.On a plate apply some ghee and pour the dough like mixture onto it and spread it evenly and let it cool 5.After the mixture cools down completely cut the Barfi in required shape to serve.

Oats  - 1Cup Salt as per taste Sooji - 1 Tablespoon Curd  - 1Cup Green chillies - 2 Coriander leaves - Handful Cumin seeds - 1 Teaspoon Onions  - 2 Ginger  - 1 inch piece Capsicum - 1 Carrot - 1 Water as needed to mix the batter Method of preparation : 1. Soak oats and Sooji in curd along with salt as per taste for 10 minutes or until it becomes soft. 2.Chop all the vegetables finely and add it to the oats and Sooji mixture. 3.Add in some water to the mixture for a batter like consistency. 4.Pour a ladle of the mixture onto a hot pan and roast it till golden brown on both sides using oil or ghee. 5. Serve the oats vegetable dosa with pickle or tomato ketchup.

Raw turmeric  - 1 inch piece Ginger - 1 inch piece Cinnamon powder -1 Teaspoon Tulasi leaves - Handful Lemon juice - 1 Tablespoon Honey - 1 Tablespoon Rock salt powder - 1 Teaspoon ( Optional) Method of preparation: 1. Take a bowl add all the above mentioned ingredients,  except lemon juice and honey, boil it for few mins. 2. Strain the water into a glass, add lemon juice and honey . 3. Make a point to have it daily , in the early morning before having coffee or tea. 4. Give a gap of half an hour for coffee or tea. 5. This herbal drink will increase the immunity and good for health.

Ingredients :  Moong dal -  1 Cup Wheat flour - 2 Tablespoons Ghee - 3 tablespoons Sugar - 11/2 cups Cardamom powder - 1 Teaspoon Saffron - 4 strands Dry fruits - Cashew nuts , kismiss Method of preparation : 1. Clean the dal with water. 2. Put a pan on the stove , add ghee and roast the dal till it gives good aroma. 3. Cook it in pressure cooker and mash it finely into a paste. 4. Put a pan add ghee , then wheat flour , fry it till gets golden brown colour. 5. Then add the mashed dal to the flour, add ghee too and mix it well. 6.  Add sugar to the halwa,and keep stirring. 7. Fry the dry fruits in ghee and keep it aside. 8. Mix saffron in one tablespoon milk . 9. When the halwa doesn’t stick to the pan, add the dry fruits and saffron.

Ingredients : Basmati rice - 1 Glass Salt as per taste Dry fruits  - Almonds, cashew nuts,  kismiss  Garam masala ( Raw) - Cloves-3, cinnamon-1 inch stick, black cardamom -2, green cardamom-4, Bay leaves - 2 Fresh fruits - Apple, pineapple, pears pomegranate ( as you wish in these fruits) Saffron -  5  Onions - 2 Phool makhani - 1 Tablespoon  Dry ginger powder - 1 Teaspoon  Fennel seeds powder - 1 Teaspoon  Cumin seeds - 1 Teaspoon  Ginger -  Thin slices  (1 Teaspoon ) Method of preparation : 1. Soak the rice for one hour. 2. Soak saffron in one tablespoon of milk. 3. Put a pan, add ghee to it, then add garam masala ( raw), cumin seeds 4. Take out the water from the rice and add it to the masala, and fry it for few seconds. 5. Then add water and salt to it and put a lid, let it get cooked I’m Low flame. 6. Meanwhile fry dry fruits in ghee and keep aside. 7. Add saffron too . while cooking the rice. 8.  Lastly before taking out the rice fro

Ingredients : Moong dal- 1 Cup ( Soaked) Salt as per taste Raw mango grated - 1 Tablespoon  Carrot - peeled and grated - 1 Tablespoon  Cucumber ( Green) - 1 ( cut into small pieces ) Fresh coconut grated - 1 Tablespoon  Coriander leaves handful  Oil -1 Teaspoon  Seasoning - Mustard seeds, cumin seeds  one teaspoon each, dry red chilli -1 Lemon juice - 1 Tablespoon  Method of preparation : 1.  Soak the moong dal for half an hour. 2. Later clean the vegetables with water and  peel the skin of all the vegetables, then grate carrot and scrape coconut and chop cucumber. 3. Take a bowl, add moong dal, all the vegetables, salt , coriander leaves, seasoning, and lemon juice. 4. It is also called kosambari in Tamil Nadu.

Ingredients : For dough : Maida  - 1Cup Sooji - 2 Tablespoons  Salt as per taste Curd - 2 Tablespoons Oil - 1 Tablespoon Ghee 11/2 Tablespoons Carrom seeds - 1 Teaspoon For stuffing : Potatoes - 4( Boiled) Ginger and green chilli paste - 1 Tablespoon Dry mango powder - 1 Teaspoon Salt as per taste Coriander leaves handful Cumin powder - 1 Teaspoon Coriander leaves - 1 Teaspoon Turmeric powder - One pinch Other ingredients : Oil for deep frying Method of preparation : 1. Prepare a dough with the mentioned ingredients and rest it for 15 mins. 2. Meanwhile, prepare the stuffing. 3.From the dough, make small balls , press it flat and stuff the prepared ingredients for stuffing, and close it , make it flat 4. Pour oil into a deep bottom pan,after it heats up drop the  prepared kachori and fry it till it gets golden brown colour. 5. Serve it with any pickle or tomato ketchup.

 Carrot - 1/4 kg Salt as per taste Turmeric powder - 1 pinch Green chillies. - 2 Curry leaves and coriander leaves handful Ginger -  1 inch piece Peas - One cup Dry coconut powder - 1 Tablespoon Oil for seasoning Onions - 2 ( Optional) Seasoning - Urad dal , Chanadal, mustard seeds, cumin seeds, one teaspoon each, dry red chillies - 2 Method of preparation : 1. Cut the carrot, or grate it finely. 2. Cut the onions into small pieces, cut the ginger and green chillies too. 3. Put a pan , add oil and prepare seasoning, then add curry leaves, green chillies, ginger , then add onion pieces, carrot, peas and cook it for few mins. 4. Add turmeric powder, salt, and dry coconut powder. 5. Lastly add coriander leaves, and serve with hot cooked rice or roti.

Ingredients : Beetroot - 5 Sugar - 1 Glass Cardamom powder- 1 Teaspoon Cashew nuts and kismiss handful Ghee - 3 Tablespoons Milk powder -4 teaspoon Milk-1/2 cup Method of preparation  : 1. Take beetroot clean it with water and peel off the skin of the beetroot. 2. Grate the beetroot ,keep it aside. 3. Place a pan on the stove, add ghee, add the grated beetroot into it, cook it till it becomes soft. 4.  Then add milk , and let it cook for sometime(10 mins),add sugar and mix it well till it dissolves well into the beetroot ,add cardamom powder to the halwa. 5. In another pan, add some milk and milk powder and stir it well till it becomes nonstick to the pan . 6. Crumble the instant khova prepared(milk powder and milk) into the halwa. 7.Roast the nuts and prepare a fine powder of it and combine well into the halwa.

Ingredients : Wood Apple ( Velakkaya) - 1 Salt as per taste Turmeric powder - 1 pinch Seasoning -  Urad dal, chana dal, mustard seeds,  cumin seeds , one teaspoon each, red chillies - 2, asoefitida one pinch Coriander leaves handful Oil for seasoning Method of preparation : 1. Clean the wood Apple. 2. Once you feel it has become ripped,  break the shell of the wood Apple. 3.  Prepare seasoning with above given ingredients. 4. Take a mixi jar , add salt, turmeric powder, seasoning, coriander leaves, wood apple, grind it coarsely. 5. Keep aside little seasoning , add it to the chutney. 6. You can have it with hot rice.