Healthy Indian Vegetarian Recipes

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 ...

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 he...

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 ...

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.