healthy indian recipes Archives

21 June 20215 July 2021

Moong Dal Cheela and Aloo Simla [Green Lentil Sprout Pancake and Potato Capsicum]

Moong Dal Cheela and Aloo Simla [Green Lentil Sprout Pancake and Potato Capsicum] is a wholesome, quick, easy meal packed with healthy complex carbohydrates, protein and multivitamins and minerals. The cheela is an easy and protein packed replacement for the traditional roti or naan made in Indian cuisine which often takes some time and hard work to make. Aloo Simla is a dry curry that is again very quick and easy, perfect for a busy day! 😋

Yield: 1 serving
Time: 20 min
Calories: 567.1kcal (per serving)

Nutrition (per serving)

INGREDIENTS

1/2 cup Mung Dal/ Green Lentils, sprouted or soaked overnight
1 Garlic
1 tbsp Ragi Flour [or any other flour]
1 tsp Mustard Oil
1 tsp Cumin Seeds
1 tsp Asafetida
1/2 Capsicum, chopped
1 Potato, chopped
1/4 cup Water
1.5 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder
1/2 tsp Coriander Powder
Coriander leaves, to garnish
Ginger julienne, to garnish
Yogurt, to serve on side

DIRECTIONS

In a blender, add lentils, garlic, salt, pepper and blend until fine paste
Add flour to it
Heat up a pan and spread the batter like a pancake and cook from both side
In the same pan, add oil and when heated add cumin seeds and asafetida
Add potatoes, capsicum and all other spices
Sauté for a minute and add water
Cover and cook until all water is evaporated and potatoes are soft
Garnish with coriander leaves and ginger julienne
Serve along with yogurt and enjoy hot! 😊

21 June 20215 July 2021

Rajma Pulao [Red Beans and Rice]

Rajma Pulao [Red Beans and Rice] is a wholesome, quick, easy, one-pot meal packed with healthy complex carbohydrates, protein and multivitamins and minerals. Rice and beans when combined together forms a complete protein and when paired with the right Indian spices, makes for a very delicious lip smacking meal! 😋

Rajma Pulao [Red Beans and Rice] is a traditional dish from India where generally basmati rice is cooked with red beans along with potatoes, onions and other aromatics. Do not be afraid of the long list of ingredients. Most of the spices are optional. You can still make the dish without them or with alternatives and it will still turn out great. 😊

Yield: 2 servings
Time: 15 min
Calories: 252.31kcal (per serving)

Nutrition (per serving)

INGREDIENTS

1 tbsp Mustard Oil
1 BayLeaf
1/8 inch Cinnamon Stick
1 tsp Cumin Seeds
3-4 Black Pepper
1-2 Cloves
1 tsp Asafetida
1 tsp Ginger, grated
1 tsp Garlic, grated
1 Onion, chopped
1 Potato, chopped
1 Green Chilli
1/2 cup Red Beans, boiled
1/4 cup Basmati Rice, soaked and drained
1 cup Water
1 tsp Salt
1 tbsp Rajma Masala
Coriander leaves, to garnish
Lemon juice, to squeeze on top
Yogurt, to serve on side

DIRECTIONS

Heat oil in a pressure cooker and add BayLeaf, Cinnamon Stick, Black Pepper, Clove, Asafetida
After 20 seconds add ginger, garlic, onion and sauté for 40 seconds
Add all remaining ingredients and close the lid
Let it cook until two whistles or 10 minutes on medium heat
Garnish with coriander leaves and lemon juice (optional)
Serve along with yogurt and enjoy hot! 😊

18 June 20215 July 2021

Ragi Raabdi [Finger Millet Soup]

Ragi Raabdi [Finger Millet Soup] with vegetables and black chickpeas is a wholesome, quick, easy meal packed with healthy complex carbohydrates, protein and multivitamins and minerals.

Raabdi is a traditional dish from Rajasthan, India where a flour [usually bajra (pearl millet) or makka (maize)] is mixed with yogurt and lots of water in order to make a soup like dish. It can be consumed hot as a soup in winter or cold mixed with buttermilk in summers. These flours are highly rich in multivitamins and aids immensely in digestion. Usually, it is made more as an accompaniment than as a full meal and hence here when I wanted to eat it as a wholesome meal, I added black chickpeas for protein and fresh vegetables for additional vitamins and minerals.

Yield: 1 serving
Time: 15 min
Calories: 316.86kcal (per serving)

Nutrition (per serving)

INGREDIENTS

2 tbsp Ragi Flour [Finger Millet Flour]
1 tbsp Yogurt
3 cups Water
1 cup Black Chickpeas, boiled
1/2 cup Carrot, diced
1/2 cup Spinach
1 tsp Salt
1 tsp Black Pepper

DIRECTIONS

Mix the flour and yogurt in a bowl and add all the water gradually to make a lump free paste
Heat up a pan and add the mixture
Mix thoroughly and add all remaining ingredients
Cook for 10 minutes or until desired consistency is reached
Serve and enjoy hot! 😊
Garnish with pomegranate seeds (optional)

15 June 20215 July 2021

Vegetable Khichdi

Vegetable Khichdi is the healthiest most simple Indian lunch/dinner if you want to eat something light yet filling and nutritious. It requires minimal ingredients, rice, any lentils, any mix of vegetables 😮 and all put together in the pot with minimal spices!

Khichdi is a dish enjoyed in entire India and abroad, especially as a light meal. I love it because it is so quick to make and you can basically put everything in it that is lying in your pantry and you want to finish up! 😉 Here I use a bag of mixed (cabbage, broccoli, potato, peas, carrot, green beans) frozen vegetables, green moong split lentils and basmati rice. Also it is very versatile in terms of consistency. You can always increase the quantity of water to get a thinner consistency. I generally like my Khichdi slightly thicker. For someone who is new to Indian cooking, this is a perfect dish to start with. 😊

Yield: 3 servings
Time: 15 min
Calories: 193.23kcal (per serving)

Nutrition (per serving)

INGREDIENTS

1 tbsp Mustard Oil
1 tsp Cumin Seeds
3-4 Black Pepper
3-4 Cloves
1 Bay Leaf
1 Green Chilli
Vegetables of choice (fresh or frozen)
1/2 cup Basmati Rice
1/2 cup Green Lentils (or red/yellow)
3 cups Water
1 tbsp Coriander Leaves
2 tsp Salt
1 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Red Chilli Powder

DIRECTIONS

Wash and soak the rice and lentils in water for 30 minutes
Heat up the oil and add all the whole spices and green chilli
After 30 seconds, add all the chopped vegetables like cauliflower, potato, green beans, peas, carrots
Drain the rice and lentils and add to the pot along with water and all powdered spices
Close the pressure cooker and cook on medium heat for 15 minutes
Switch off the heat and let it rest for 10 minutes before opening
Garnish with coriander leaves and Ghee
Serve along with yogurt and enjoy hot! 😊

8 June 20215 July 2021

Vegetable Uttapam [with black chickpeas]

Vegetable Uttapam [with black chickpeas] is quick, super easy and great for a protein rich meal/snack. In addition it is very healthy and tasty. Also you do not need a lot of ingredients to make it which is awesome!! 😛

Uttapam is a South Indian dish enjoyed in entire India and abroad. You will find various kinds of Uttapams like the one with vegetables, spicy ones, with meat and so on. I love it because it is so quick to make and you can basically put everything on it that is lying in your fridge and you want to finish up! 😉 But here I use onions, tomatoes, chillies, spinach for some greens and black chickpeas for lots of protein. For someone who is new to Uttapam, you may look at it as a savory pancake with vegetables. 😊

Yield: 2 serving
Time: 15 min
Calories: 321.8kcal (per serving)

Nutrition (per serving)

INGREDIENTS

1/2 cup Semolina
25g Yogurt
1/2 Onion
1/2 Tomato
1/2 cup Spinach leaves
1 cup Black Chickpeas
1 Green Chilli
1 tbsp Coriander Leaves
1 tbsp Olive Oil
1 tsp Salt
1 tsp Black Pepper
1 pinch Red Chilli Powder

DIRECTIONS

Soak the semolina in yogurt and keep it aside
Meanwhile, cut all the vegetables and add all the remaining ingredients to the batter
Heat oil in the pan, add the batter and spread
Once cooked from the bottom, flip and cook from the other side as well
Serve and enjoy hot! 😊