Healthy Indian Vegetarian Recipes

 Ingredients :  Ladies Finger - 1/2 kg Curd  - 100 ml Salt  as per taste Oil - 2  Teaspoons Coriander powder - 1 teaspoon  Cumin seeds powder - 1Teaspoon  Turmeric powder  - 1 pinch Kashmiri chilli powder - 1 teaspoon  Onion - 2 Tomatoes - 2 Garam masala powder - 1//2 teaspoon  Roasted Gram Flour - 1 1/2 teaspoon  Milk cream - 1 tablespoon  Coriander leaves - Handful Method of preparation : 1. Wash and clean the ladies finger, cut into one inch pieces and shallow fry them. 2. Place a pan on the stove, add oil, once heated add cumin seeds, sliced onion, then add tomato purée ( add tomatoes, garlic, ginger and grind it in a mixer jar). 3. Add shallow fried ladies finger pieces into the onions and tomatoes mixture, Then add turmeric powder,salt, Kashmiri chilli powder, coriander Jeera powder and garam masala powder dry spices. 4. Then cook it till all the ingredients with some water and add dry roasted gram flour and mix well, later add curd( I have whisked the curd well before adding) 5.

 Ingredients : Dry peas - 1 cup ( Soak overnight) Salt as per taste Potatoes - 2  Onions - 2 Tomatoes - 2 Chat masala - 1 Teaspoon  Black salt - 2 pinches  Dry mango powder - 1/2 teaspoon  Cumin powder - 1/2 teaspoon  Coriander powder - 1/2 teaspoon  Chilli powder - 1/2 teaspoon  Sugar  powder - 1/4 teaspoon  Curd - 1 small cup Sweet chutney - 1 small cup Green chutney - 1 small cup Coriander leaves - handful  Method of preparation : 1- Boil the potato(without peel), and peas in a pressure cooker for two whistles. 2.  Chop onions and tomatoes into small pieces and fry them in a pan, add finely chopped ginger, garlic and green chillies  3.  Slightly mash the potatoes and peas, and then add onion and tomatoes and then add all dry masalas to it. 4. Take a serving bowl, , add in the hot Ragada. 4. Then add curd on top of the mixture, top it up with green chutney and sweet chutney, add raw tomatoes, onions and grated carrot to it. 5. Garnish it with coriander leaves, pomegranate seeds, spri

 Ingredients : Cashew nut -  2 tablespoons  Pistachio -  2 tablespoons  Almonds- 2 tablespoons  Flax seeds - 1 teaspoon  Musk melon seeds - 1 teaspoon  Sesame seeds - 11/2 teaspoons Fried Chana dal - 1 Tablespoon  Peanuts - 11/2 tablespoons  Somf  - 11/2 teaspoons Walnut - 1 Tablespoon Cardamom   - 3 pods Ghee Jaggery - 1/2 cup Water -  3/4 cup  Method of preparation : 1. Dry roast all the nuts (also saunf and cardamom) one after the other. 2. Let it cool for 10 minutes. .3. Grind them into a fine powder, (make sure not to add the entire mixture at once). 4. Take a pan, add jaggery and water, keep stirring. 5. Boil the mixture for 7-8 minutes, and keep it aside for 5-10 minutes until it comes to room temperature. 6. Into the jaggery mixture add in the nuts well, and add in two teaspoons of melted ghee. 7. Take lemon size mixture and shape them into round balls.

 Ingredients : Basmati rice - 1 glass Salt as per taste Coconut milk - 1Small cup Garam masala- 1 Tablespoon ( Raw) Coriander powder- 1/2 teaspoon  Cumin powder -1/2 teaspoon  Garam masala powder- A pinch Turmeric powder - 1/4 teaspoon  Dry fruits (Broken cashews, raisins, chopped badam )- 2 teaspoons Podina -  Handful chopped Coriander leaves -  Handful chopped Onions - 2  sliced Green chillies - 2 Cumin seeds - 1 teaspoon  Oil - 11/2 teaspoon s Butter-  1 teaspoon  Method of preparation : 1. Heat a pressure cooker, add-in oil and butter, once heated add Jeera, raw garam masala, and sauté it for 30 seconds. 2. Add in dry fruits, slit green chillies, onions, finely chopped mint leaves and coriander leaves and mix it well. 3. Once the onions turn golden brown, add salt, turmeric powder, garam masala powder and coriander cumin powder and coconut milk, stir well 4. Into the cooker add the washed and soaked Basmati rice and mix well to make sure that the milk doesn’t stick to the bottom an

 Ingredients : Basmati rice - 1 Glass Salt as per taste  Blanched Cauliflower. - 100 gms  Garam masala powder - 1 Teaspoon  Turmeric powder  - 1 pinch  Coriander and cumin powder Onions - 2 Garlic finely chopped  Green chillies - 2 Coriander leaves - Handful Coriander seeds - Coarsely grounded along with dry red chillies Corn flour - 1 Tablespoon Rice flour - 1 Tablespoon  Mango pickle  - 1 Teaspoon   Method of preparation : 1. Add in the corn flour and rice flour in the blanched cauliflower along with some salt and water, toss them well and deep fry it in oil. 2. In a pan, add in oil and butter, once heated add in cumin seeds, finely chopped garlic, coarsely grounded coriander seeds, turmeric powder, red chilli powder , finely chopped onions, and sauté well. 3. Add in the mango pickle ,  salt as per taste, pepper powder, cooked rice Fried cauliflower and mix them well. 4. Serve the rice hot with chilled raita. 3  

 Ingredients : Whole wheat flour - 1 1/2 cup Onion - 1 finely chopped  Tomatoes - 2 small Green chillies - 2 Spring onion greens - finely chopped Ginger and garlic chopped - 2 teaspoon  Coriander Leaves - handful finely chopped Jeera - 1 teaspoon  Saunf - 1/2 teaspoon  Salt as per taste Red chilli powder - 1/2 teaspoon  Garam masala - 2 pinches Method of preparation : 1. In a mixi grinder add in green chillies, ginger, garlic, tomatoes, saunf, cumin seeds,  coriander leaves,  and make a fine purée. 2. In a bowl add in whole wheat flour, prepared purée, finely chopped onions and spring onions, salt, red chilli powder, garam masala powder, oil and knead it into a chapathi dough.( I haven’t used any amount of water as the paste was sufficient to knead) 3. Take a small part of the dough, using a rolling pin and dry flour make rotis. 4. Heat a pan and place the roti and cook it evenly on both sides with some ghee/oil. 5. Serve roti hot with any pickle or raita.

 Ingredients  : Broccoli. - 200 gms Salt as per taste Butter - 1 Tablespoon  Pepper powder - 1 pinch Maida - 1 Teaspoon  Spring onions - Handful Garlic - 2 Cloves  Milk - 1 Tablespoon  Onions - 1 small Method of preparation : 1. Boil the broccoli florets along with onions, and garlic in water till it gets cooked. 2. Make a purée of it and keep it aside. 3. Place a  sauce pan on the stove, add butter to it, then add little maida, later add milk to it and mix it till forms to a creamy consistency. 4. Into the sauce pan add in prepared purée, add pepper powder, salt and greens of spring onions chopped. 5. If you like you can add fried bread to the soup. 

 Ingredients : chutney :- Dates - Handful Tamarind - Lemon sized Jaggery - 1 Tablespoon  Sounf - 1 Teaspoon  Salt as per taste  Red chilli powder -1 Teaspoon  Coriander powder-1 Teaspoon  Cumin seeds powder - 1 Teaspoon  Green chutney : Green chillies - 2 ( as per taste ) Coriander leaves - Handful Podina leaves - Handful Lemon juice -  Tablespoon  Salt as per taste Cumin seeds - 1 Teaspoon  Ginger - 1 inch cube Chat masala / amchur - 1/2 teaspoon  Black salt - One pinch  Cumin seeds powder  - 1/2 teaspoon  Aloo stuffing: Boiled and mashed potatoes  Onion finely chopped - 1 Green chillies chopped - 1 Coriander handful chopped Cumin and coriander powder - 1/2 teaspoon  Pepper powder  Salt as per taste  Puris - Sufficient number Method of preparation : 1. Take a pan , add tamarind pulp, jaggery, deseeded  dates, saunf, dry ginger powder, hing, black salt and add sufficient water , boil it for 7-8 mins, till it thickens or until the pulp cooks well. 2. Later cool it and grind it into a sm