Healthy Indian Vegetarian Recipes

 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.

 Ingredients : Rice semiya - 1 pack  Salt as per taste  Turmeric powder - One pinch Curd  - 1 Cup Curry leaves - few Coriander leaves  -  Handful Green chillies - 2 Ginger - 1 inch piece Oil  - 1 Tablespoon  Seasoning  - Urad dal, chana dal, cashew nut, mustard seeds, cumin seeds, carom seeds one teaspoon each dry red chilli -2, cashew nuts one tablespoon. Method of preparation : 1.  Boil two glasses of water, after it gets boiled, switch off the stove. 2. Add rice semiya to the boiled water, then sieve it to take out the excess water from the semiya. 3. Put a pan on the stove, add oil to it, then prepare seasoning with the above given ingredients and curry leaves, ginger chopped, sliced green chillies. 4. Add curd and little milk to the semiya . 5. Lastly add fresh coriander leaves to rice semiya with curd. 6. Serve it hot with lemon pickle.

 Ingredients : Potatoes - 1/4 kg  (parboiled) Beans - 100 gms Salt as per taste Turmeric powder - 1 Teaspoon Onions - 2 Garlic and ginger  - sliced into small pieces Cumin seeds - 1 Teaspoon  Fennel seeds - 1 Teaspoon  Chilli powder - 1 Teaspoon  Garam masala - 1 Teaspoon  Coriander powder - 1 Teaspoon  Cumin seeds powder - 1 Teaspoon  Kasoori methi  - 1 Teaspoon  Coriander leaves  - Handful Oil - 2 teaspoons Lemon juice - 1 Tablespoon  Method of preparation : 1. Place a pan on the stove, once heated, add in oil, cumin seeds,  and let it splutter. 2.  Add in sliced garlic, ginger, onions and sauté them well . 3. Add salt, red chilli powder, turmeric powder, garam masala, jeera  powder, coriander powder. 4. Add in beans fry them for a few mins in the masala, after well tossed, add parboiled potatoes, (add in some water if required) and cook them well. 5. After a few mins of cooking add in fennel seeds, kasoor...

Ingredients  Foxtail millet flour - 1 glass Jaggery grated - 3/4 glass Ghee. - 1/2 glass Cardamom powder - 1  teaspoon Cashewnuts  - 1 tablespoon  Kismiss - 1 tablespoon  Milk - 1 Cup Method of preparation : 1. Place a pan on the stove, add a little ghee at first and roast the flour till it gets golden in colour. 2. Add jaggery and cardamom powder, stir well and add in milk. 3.  Add little more ghee and mix it well, until it becomes not stick to the pan. 4. When the mixture completely leaves the sides of the pan, remove it from the stove and let it cool. 5. Fry the cashews and kismiss in ghee and add to the  halwa. 6. You can add freshly scrapped coconut or coconut milk to the halwa during the cooking process (optional).

Ingredients: Radish leaves  - 1 Cup Raw Mango -1 Seasoning - Chana dal, urad dal, mustard seeds, cumin seeds, one teaspoon each, dry red chillies, - 3, asoefotida one pinch, methi seeds one pinch, Turmeric powder  -  1 pinch Salt as per taste Roasted coriander seeds - 1 Teaspoon Coriander leaves - Handful Oil - 1 Teaspoon Method of preparation : 1. Place a pan, add little oil, once heated, add radish leaves and sauté it for a few seconds. 2. Cut the raw mango into small pieces and keep aside. 3. Prepare seasoning with the above given ingredients with hot oil 4. Take a mixi jar, add radish leaves, mango pieces, salt, turmeric powder, roasted coriander seeds, optional you can add roasted sesame seeds or fresh coconut too), coriander leaves, grind it coarsely. 5. You can add little seasoning to the chutney after grinding it will enhance the taste of the chutney.