Healthy Indian Vegetarian Recipes

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 ...

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 ...

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 pane...