Healthy Indian Vegetarian Recipes

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 pane...

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...

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.