Healthy Veg Recipes

Luchi which is commonly known as Poori in most parts of India is enjoyed with Aloor dom by the Bengalis. Aloo dum is cooked almost everywhere in the country but the Bengali version comes with a more spicy twist. This perfect combination of Luchi and Aloor dum is loved by one and all and can be enjoyed during any time of the day, i.e., breakfast, lunch, snack or dinner. This delicious duo is bound to give a tickle to your taste buds. Before starting with the recipe I would like to mention that even though Luchi is made with Maida, i.e., refined wheat flour, if you are a health enthusiast then you can even opt for whole wheat flour for preparing the Luchi. In case of aloor dom you will be needing baby potatoes (new produce would be better). If you are unable to get your hands on baby potatoes you can cut the bigger ones in fours. Now we come to the recipe of the amazing Luchi and Aloor dum. Ingredients  1. Maida or refined flour- 4 cups 2. Refined oil for kneading- 1 ½ tbsp...

Though the name states that this is a special dish to be prepared on Pongal/Sankranti in South India, you can prepare it any day for breakfast, or lunch, and enjoy it to your heart's content at home.  It is a dish where you need very limited number of ingredients and can cook it within 20 minutes or so. So, when you are in a hurry to make breakfast and can't think of any quick dishes to make, you can prepare this dish. You can serve pongal with sambar or chutney, but you need to be very cautious about the consistency of the dish. You don’t want it to turn too dry or too watery. So, have a look at the ingredients required and the simple procedure to prepare this recipe. Serves – 2 Preparation Time – 10 minutes Cooking Time – 15-20 minutes   Ingredients:  1. Aval (Beaten Rice) - 1 cup 2. Moong Dal - ¼th cup 3. Water - 4 cups 4. Turmeric Powder - a pinch  5. Ginger - 1 tbsp (chopped) 6. Cashew Nuts - 8 7. Whole Black Pepper - 1 tbsp 8. Salt a...

Dal is one of the most important items in your regular cuisine. Not only does it complete your meal, but there are several health benefits of pulses. Whether it is lentils or Urad ki Dal or chana dal (Bengal grams), these items make your lunch and dinner sumptuous. Also Read : Iron Rich Chicken Recipe With Spinach  Also Read : Palak/ Spinach Ambat: Delicious Vegetarian Recipe  Urad dal is very famous in South India, as it is used in almost all dishes for tempering. But, this urad dal with spinach recipe really tastes great and it is something different to taste all together. If you are on the mission of losing weight, this dish is perfect. To make this easy recipe, you will need simple ingredients. And making urad dal with spinach is really very easy. So, have a look at the ingredients required and the procedure to follow.  Serves - 4 Preparation Time - 10 minutes Cooking Time - 20 minutes  Ingredients:  1. Urad Dal - 1 cup (soaked and drained) ...

You all know that a protein-rich diet is very important to keep yourself healthy and energetic. Even if you want to lose your weight and follow a balanced diet pattern, Middle Eastern rice with black beans and chickpeas is a wonderful wholesome meal. You can try it for breakfast or lunch; and this dish will keep you feeling full for long. Do you know how to make this recipe? Actually, it is a simple recipe with a subtle Middle Eastern twist. Follow the procedure and do try it at home. Preparation Time - 15 minutes  Cooking Time - 20 minutes Ingredients:   Ghee - 2 tbsp  Basmati Rice - 2 cups (soaked)  Onion - 1 (chopped)  Coriander Powder - 1 tsp  Cayenne Powder - 1 tsp  Cumin Powder - 1 tsp  Turmeric Powder - 1 tsp  Boiled Beans - ½ cup  Boiled Chickpeas - ½ cup  Salt as per taste  Also Read: Special South Indian Fried Rice Recipe  Procedure:  1. Take a deep-bottomed pan and add ...

While you are on a crash diet, soup is one of the food items that keeps you full for long without adding any calories to your diet. Green peas and mint soup is a soup which is very filling. Both the ingredients are very healthy. You can have it at lunch or dinner or have it before your main course.  Even if you have a small party at your house, you can offer this to your guests at the beginning. With high fibre and low cholesterol, this soup is really awesome for your health. Know how to make green peas and mint soup easily. Preparation Time- 10 minutes Cooking Time- 20 minutes  Ingredients  1. Green Peas- 2 cups 2. Butter- 1 tsp  3. Salt to taste 4. Water- 2 cups 5. Onion- ¼ cup (chopped) 6. Milk- ½ cup 7. Fresh Mint Leaves- 1 tbsp (finely chopped) 8. Black Pepper Powder- ½ tsp (freshly ground)  All the ingredients are easy available. Now, it's time to prepare the dish. Follow the recipe-  Method  1. Heat a pan and add but...

Ingredients 1 tbsp rapeseed oil 2 onions , sliced 2 large garlic cloves, chopped 2 large courgettes , diced (400g) 1 red and 1 yellow pepper , deseeded and roughly sliced 1 large aubergine , sliced across length or width for maximum surface area 400g can chopped tomatoes 2 tbsp tomato purée 2 tsp vegetable bouillon 15g fresh basil , chopped plus a few leaves 6 wholewheat lasagne sheets (105g) 125g vegetarian buffalo mozzarella, chopped Method Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking. Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining auber...

Shivratri is one of the biggest festivals in India that is commemorated in every state differently. But, the undertone is the same, that is to keep a fast and worship Lord Shiva. On Shivratri, people have only certain foods like fruits during the vrat. Banana is one such fruit that can provide you ample energy during your fasting period. Today, we shall be sharing with you this easy banana salad recipe that would not take much time in preparation. All you need are a few simple ingredients. Take a look. Ingredients:  1. Bananas - 2 (chopped)  2. Mint leaves - ¼th cup 3. Fresh curd - ¾th cup (whipped) 4. Sugar - 2 tsp 5. Salt as per taste 6. Ground pepper as per taste 7. Lemon juice - a few drops  8. Cucumber - ½ cup (roughly chopped) 9. Peanuts - 1 tbsp (roasted and crushed) 10. Dill leaves - ½ tbsp (finely chopped) Also Read: Simple vrat recipes for Shivratri Procedure:  1. Take whisked curd into a big bowl and add mint leaves. Add suga...

On this Maha Shivratri day, we have shared a recipe for you called the "Vrat Wale Aloo" recipe. Here's a gist of the rules that you must follow during Maha Shivratri and the complete recipe details mentioned below. Take a look.   Rules For Shivratri Fasting  Devotees must take bath early in the morning of Maha Shivratri. Traditionally, it was necessary that the bathing water be boiled with black sesame seeds. This was to make sure that the impurities of the body and the mind are washed away. You may choose to take a warm shower on this day. You must wear clean clothes and may choose to visit a temple dedicated to Lord Shiva. Many devotees on this day stay in a Shiva temple for the whole day eating only what is offered as prasad. Devotees do not take food of any kind after the sun sets on the Maha Shivratri day. During the day, you may eat milk and fruits. Many devotees do consume light meals through the day called 'palahar'. When preparing food for the pa...

On this Maha Shivratri day, we have shared a recipe for you called the "Vrat Wale Aloo" recipe. Here's a gist of the rules that you must follow during Maha Shivratri and the complete recipe details mentioned below. Take a look.  Rules For Shivratri Fasting  Devotees must take bath early in the morning of Maha Shivratri. Traditionally, it was necessary that the bathing water be boiled with black sesame seeds. This was to make sure that the impurities of the body and the mind are washed away. You may choose to take a warm shower on this day.  You must wear clean clothes and may choose to visit a temple dedicated to Lord Shiva. Many devotees on this day stay in a Shiva temple for the whole day eating only what is offered as prasad.  Devotees do not take food of any kind after the sun sets on the Maha Shivratri day. During the day, you may eat milk and fruits. Many devotees do consume light meals through the day called 'palahar'. When preparing food for the ...

People say healthy foods can’t be tasty. This idea is just not true. It depends on the recipe and innovation that makes healthy foods yummy. If you are dieting and want some healthy food that you can prepare during your lunch, the pesto zucchini pasta can be an awesome option. It would only require 15 minutes of your time, once you have all the ingredients ready to prepare the pasta. For Sunday brunch, this is an exciting recipe to make. So, have a look at the ingredients and the method of preparation. Preparation Time - 5 minutes Cooking Time - 15 minutes  Also Read: Check out how to prepare the roasted corn pasta recipe Ingredients:  1. Zucchini - 2 2. Garlic cloves - 2 (minced)  3. Coarse salt - 1 tbsp  4. Basil leaves - 2 cups  5. Olive oil - 2 tbsp 6. Lemon juice - 2 tsp 7. Red chilli powder - ¼th tsp 8. Parmesan Cheese - ¼th cup (grated) 9. Spaghetti pasta - ½ pound 10. Black pepper - according to taste (freshly ground) 11...

Often you feel so lazy that you don’t want to get up and make something elaborate and difficult for evening snack or breakfast. You look for certain recipes that are tasty and take little time to make. Semolina pancake is one such recipe which you can prepare within moments. Whether for Sunday breakfast, or to pack lunch for your kids and husband, this recipe will always save you on your lazy day. It is not only tasty, it is also healthy as it includes semolina, curd and lots of vegetables. You can have it with chutney or try it with fruit raita.  Serves - 14 (mini pancakes) Preparation Time - 10 minutes Cooking Time - 15 minutes Also Read: Here's how you can prepare yummy sooji vadas   Ingredients  1. Semolina - 2 cups  2. Yogurt - ¾ cup  3. Cabbage - ½ cup (finely chopped) 4. Carrots - ½ cup (grated) 5. Coriander - ¼ cup (finely chopped) 6. Fruit Salt - 2 tsp 7. Green Chilies - 1 tbsp (finely chopped) 8. Oil - 2 tsp  9. Water...

Aam er Chutney' is the famous Bengali dish that Bengalis usually have after the main course. During the season of mangoes, this is one of the most prepared dishes by the Bengalis. There are different styles of making this mango chutney; however, only raw, green mangoes are used by all. Usually, ripe mangoes are not used to make chutneys. Bengalis prepare a liquid form of chutney that is known as 'Kaancha Aamer Jhol' as well. But, the authentic thick mango chutney is really delicious and people wait for it after the meal to refresh their taste buds. The recipe is quite simple and summer is the best time to make this recipe, as fresh raw mangoes can be found easily. So, have a look at the ingredients required and the procedure to follow. Preparation Time - 10 minutes Cooking Time - 15 minutes  Ingredients:  1. Raw mangoes - 2 (peeled and cut into cubes)  2. Salt - a pinch 3. Sugar -1 cup  4. Turmeric powder - ½ tsp 5. Black mustard seeds - ½ tsp 6...

There are only few days left to welcome the Sikh New Year and to celebrate Baisakhi with great pomp and show. Each year, Baisakhi is celebrated on 13th or 14th of April, which not only denotes the beginning day of the Sikh New Year, but the Sikh Community also commemorates the formation of the Khalsa under the leadership of Guru Govind Singh. Today, Baisakhi is celebrated with lots of fun elements. Fairs and melas are organised. And when it comes to any type of a festival in India, the cuisine definitely plays a major role. When it comes to the Sikh or specifically Punjabi cuisine, tikka masala, kebabs, etc., are a must-prepare dish. Here is the recipe of the vegetable paneer tikka masala that you must prepare to double the joy of this Punjabi harvest festival. Take a look. Preparation Time - 1 hour Cooking Time - 30 minutes  Ingredients:  For Tikka:   Paneer/Cottage Cheese - 500 grams (cut into cubes)  Bell Peppers - 1 cup (green, yellow, red and s...

Whenever you are talking about the state of 'Hyderabad', you not only talk about the 'Char Minar' or the 'Hyderabad Pearls' but also about the 'Nawabi' style cuisine that has won several hearts.  How can you forget the Hyderabadi biryani? You can have biryani in different states, but the authentic taste is what you get from Hyderabad, which is unmatched. The vegetarians ones need not be disappointed reading this, as there are several authentic Hyderabadi veg recipes as well that are a hit in most places. Have you heard of the famous dahi bhindi masala recipe? Well, if not, we suggest you prepare this once. It will surely leave everyone asking for more. Read below to know about the complete list of ingredients required and the procedure to follow. Serves - 4 Preparation Time - 10 minutes Cooking Time - 30 minutes Ingredients:  1. Bhindi (okra) - ½ kilo (cut into small pieces) 2. Onion - 2 (large and finely chopped) 3. Oil - 1½ tbsp ...

Variety and health are the key when it comes to preparing food for Iftar. While our taste buds ask for tasty and a variety of food, the day-long fast requires healthy and nutritious food. The veg Yakhni pulao that we bring to you today is a combination of both.  There are people who want to include more of vegetables in their Iftar or are vegetarians by choice. Such people still deserve a tasty treat at the Iftar feast. This recipe of the vegetarian Yakhni Pulao is dedicated to them. Yakhni pulao is usually cooked with some sort of a meat and is very flavourful. Yakhni translates to 'stock' (usually meat stock). The rice and meat are cooked not in water but in an aromatic broth made from stock. However, since we are mentioning the recipe of the veg Yakhni pulao, veg stock can be used. You may also add paneer or tofu to the pulao to make it more interesting and nutritious. Preparing Yakhni Pulao will demand a lot of care, attention and time from you. Without these, you ...

It is the holy month of Ramzan and the days of rigorous fasting. It is important to consume wholesome and nutritious food at the Suhoor and the Iftar time. This will help keep your body healthy and your mind peaceful for the spiritual awakening. The recipes that are made during the Ramzan period are popular for being highly nutritious, rich and heavy. Many dishes are made at any particular day. This is done to make sure that the body receives all the nutrients in a balanced manner. The body needs an ample amount of carbohydrates to provide it energy. The body also needs proteins, vitamins, minerals and other nutrients in a good proportion. The dish that we have for you today has bread that provides carbohydrates and mixed vegetables for the other essential nutrients. The mixed vegetable bread vada can be made in a jiffy, as it does not require any kind of blending or soaking. It can be served as a snack, an appetizer or as an accompaniment. So, stay with us, as we tell you how to ...

Ingredients 400g tomatoes , halved 1 red onion, quartered 2 Romano peppers, roughly chopped 2 tbsp good quality olive oil 2 garlic cloves, bashed in their skins few thyme sprigs 1 tbsp red wine vinegar 2 tbsp ricotta few basil leaves 1 tbsp mixed seeds, toasted bread, to serve Method Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml). Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil ...

Ingredients 1 tbsp rapeseed oil 2 onions , sliced 2 large garlic cloves, chopped 2 large courgettes , diced (400g) 1 red and 1 yellow pepper , deseeded and roughly sliced 1 large aubergine , sliced across length or width for maximum surface area 400g can chopped tomatoes 2 tbsp tomato purée 2 tsp vegetable bouillon 15g fresh basil , chopped plus a few leaves 6 wholewheat lasagne sheets (105g) 125g vegetarian buffalo mozzarella, chopped Method Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking. Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining...

Rustle up this teriyaki tofu served with wholegrain rice in just 30 minutes. Easy and low in fat, this vegetarian dish is perfect for busy weeknights Ingredients 150g wholegrain rice 50ml soy sauce 2 tbsp mirin ½ tsp grated ginger 1 tsp honey 350g firm tofu (we used Cauldron) 1 bunch spring onions , ends trimmed 2 tsp sunflower oil ½ tsp sesame seeds 1 red chilli, sliced (optional) Method 1.Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed. 2.If your tofu doesn’t feel very firm, you’ll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins – the longer you press it, the firmer it will be. Cut the tofu into thick slices. 3.Heat a griddle pan over high heat and lightly ...

INGREDIENTS 1 tbsp sunflower oil 1 onion, sliced 4 tbsp madras curry paste (we like Patak’s) 1 butternut squash, peeled, deseeded and cut into 2cm pieces 1 cauliflower, cut into florets 250g frozen peas 200g spinach 5 tbsp full-fat greek yogurt 2 x 250g packs ready cooked basmati rice (we used Tilda) 50g fresh coriander, roughly chopped, to serve (optional) Zest and juice 2 limes, plus wedges to serve METHOD 01.Heat the oil in a large, deep frying pan over a medium heat. Fry the onion for 4-5 minutes, then add the curry paste and fry for 1 minute more. Add the squash and cauliflower and fry for 4 minutes. Add 1 litre water and simmer for 45 minutes or until the veg are tender.  02.Stir in the peas and spinach to wilt. Stir in the yogurt, season and heat for a minute. 03.Heat the rice according to the pack instructions. Stir in the coriander (optional), lime zest and juice, then season to taste. Serve with the curry and lime wedges to squeeze...