Healthy Indian Vegetarian Recipes

 Ingredients : Milk - 1/2 ltr Sugar/ jaggery - 1 Cup Topioca pearls( saggubiyyam) (soaked)- half cup  Makaana -  1Cup Cardamom powder - 1 pinch Ghee Dry fruits - cashew nuts, kismiss, badam Saffron strands Method of preparation : 1. Put a pan , dry roast makaana(lotus seeds), and keep it aside. 2.. Put the bowl on the stove, add milk and boil it . 3. Add soaked saggubiyyam to the milk. 4. Add  phool makaana ( lotus seeds) to the milk,  (saffron soaked in little milk)  add saffron milk into the payasam and boil it for a while. 5. After everything cooks well, add cardamom powder and jaggery into the payasam, after 2-3 mins take out the payasam from the stove. 6. Fry the nuts in ghee and add it to the payasam Serve it hot, or put it in refrigerator for a while and have it.

 Ingredients: Tuvar dal - 1 small cup Bottle gourd- 1/2 of the bottle gourd Potato - 1 Salt as per taste Coriander leaves- Handful Ginger garlic paste- half teaspoon  Turmeric powder-  two pinches Chilli powder - 1/2 teaspoon  Curry leaves -Handul Seasoning - Mustard seeds, cumin seeds, dry red chilli,asoefotida, carom seeds Method of preparation: Take a pressure  cooker and place it on the stove , once heated add in oil. Add the above mentioned seasoning and once it splutters, add in curry leaves, onion, ginger garlic paste, slit green chilli. After onions turn translucent, add tomatoes and let it cook  for a minute. Add turmeric powder, salt, coriander and cumin seeds powder, red chilli powder and mix well. Add the chopped potatoes, bottle gourd pieces, washed tuvar dal and add sufficient water which is about 1-11/2 cup. Place the lid of the pressure cooker and wait for 2-3 whistles, until potatoes are completely cooked. after 5 mins open the lid and mash...

 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, lat...

 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 carro...

 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 ...

 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 ...

 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-...

 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, plac...

 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 t...

 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 ...

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 preparat...

  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 ...

 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...

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.