Healthy Recipes

All healthy recipes are under this category. Try at your convenience.

Healthy eating means eating a variety of foods that give you the nutrients you need to maintain your health, feel good, and have energy.

 

 

These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals. A healthy diet is essential for good health and nutrition.

It protects you against many chronic non-communicable diseases, such as heart disease, diabetes, and cancer. It can also boost a person’s mood and provide them with more energy.

 

 

A doctor or dietitian can provide tips on eating a more healthful diet.  If you take care of yourself, you can keep your cholesterol and blood pressure within a safe range.

This keeps your blood flowing smoothly, decreasing your risk of cardiovascular diseases.

 

 

Eating a variety of foods and consuming less salt, sugars, and saturated and industrially-produced trans-fats, are essential for a healthy diet

Healthy  Recipes foods nourish us with vitamins, minerals, protein, fiber, and healthy fat.

 

 

So, healthy recipes are made up of vegetables, fruits, whole grains, lean meats, legumes, low-fat or fat-free dairy, and healthy fats.

It’s a combination of these foods that give us the most nutritional bang for our caloric buck. Nutrition is important for everyone.

 

 

When combined with being physically active and maintaining a healthy weight, eating well is an excellent way to help your body stay strong and healthy.

 

 

Having foods & drink that are high in fat, sugar & salt have these often & in small amounts.

Nutritious recipes can include butter and sugar, just like healthy meals can include an indulgent dessert—

it’s all about moderation and the big picture.

 

HOW to Make Garlic Chutney

By / Healthy Recipes

🌶️ Spicy Garlic Chutney Recipe

🔸 Ingredients:

  • Garlic cloves – 12-15 (peeled)
  • Dry red chilies – 5-6 (adjust to taste)
  • Grated coconut (optional) – 2 tbsp (for a slightly milder taste)
  • Roasted peanuts or roasted chana dal (daliya) – 2 tbsp (adds body and texture)
  • Cumin seeds – ½ tsp
  • Salt – to taste
  • Lemon juice – 1 tsp (or tamarind pulp, for tanginess)
  • Oil – 1-2 tsp

🔸 Optional Tempering (Tadka):

  • Oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 6-8

🔪 Instructions:

  1. Prep chilies: Soak dry red chilies in warm water for 10-15 minutes if they’re very dry (helps in grinding).
  2. Grind chutney: Add garlic, soaked chilies, cumin, peanuts (or chana dal), coconut (if using), salt, and lemon juice into a blender. Add a little water and blend into a coarse or smooth paste, as per your preference.
  3. Sauté (optional): You can lightly sauté the chutney in oil for 2-3 minutes to mellow the raw garlic flavor, especially if not using it fresh.
  4. Tempering (optional): Heat oil in a small pan, add mustard seeds. Once they splutter, add curry leaves. Pour this over the chutney for extra flavor.

🧊 Storage:

  • Keeps in the fridge for 4–5 days.
  • For longer shelf life, sauté it in oil and store in an airtight container.

Stir Fry Vegetable

By / Healthy Recipes

🥦 STIR-FRY VEGETABLE RECIPE
A colorful, crunchy, and healthy mix of sautéed vegetables with minimal oil and maximum flavor. Ready in 15 minutes!

📝 Ingredients (Serves 2–3):

  • 1 tbsp oil (olive oil or any preferred oil)
  • 1 tsp grated ginger
  • 2–3 garlic cloves (sliced or chopped)
  • 1 onion (sliced)
  • 1 cup carrots (julienned or thinly sliced)
  • 1 cup bell peppers (any color, sliced)
  • 1 cup broccoli florets
  • ½ cup beans
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp soy sauce (low sodium preferred)
  • 1 tsp lemon juice or vinegar (optional for tang)
  • Chopped spring onions for garnish

👩‍🍳 Method:

  1. Heat Oil:
    In a large pan or wok, heat oil on high flame.
  2. Sauté Aromatics:
    Add ginger and garlic. Sauté for a few seconds till fragrant.
  3. Add Veggies:
    Start with harder veggies like carrots and beans. Stir-fry for 2 mins.
    Then add bell peppers, broccoli, and onions. Cook on high flame for another 3–5 mins.
    Veggies should stay crunchy and not overcooked.
  4. Season:
    Add salt, black pepper, soy sauce, and a splash of lemon juice or vinegar. Mix well and stir-fry for 1 more minute.
  5. Serve:
    Garnish with s spring onions, Serve hot .

✅ Tips:

  • Keep flame high for best texture.
  • Add tofu or paneer for protein.
  • Use coconut aminos or tamari for gluten-free option.

🍲 Healthy Vegtable Khichdi Recipe

By / Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

📝 Ingredients:

  • ½ cup rice (washed)
  • ½ cup moong dal (yellow or split green, washed)
  • 1 tbsp ghee or oil
  • ½ tsp cumin seeds
  • A pinch of hing (asafoetida)
  • 1 onion (chopped, optional)
  • 1 tomato (chopped)
  • ½ cup carrots (chopped)
  • ½ cup green beans (chopped)
  • ¼ cup green peas
  • ½ tsp turmeric powder
  • ½ tsp ginger paste (optional)
  • Salt to taste
  • 3.5 to 4 cups water (adjust for consistency)
  • Fresh coriander for garnish

👩‍🍳 Method:

  1. Rinse & Soak (optional):
    Rinse rice and dal together 2–3 times. Soak for 15–20 mins for faster cooking.
  2. Prepare Tadka:
    In a pressure cooker or heavy pot, heat ghee/oil. Add cumin seeds and hing.
    Add onions (if using) and sauté until translucent.
  3. Add Veggies:
    Add tomatoes, carrots, beans, peas (or any other veggies). Cook for 2–3 mins.
  4. Spices & Dal-Rice:
    Add turmeric and salt. Then add soaked rice and dal. Mix well.
  5. Cook:
    Add 3.5–4 cups of water.
    • Pressure cooker: Cook for 3–4 whistles.
    • Pan: Cover and cook for 30–40 mins on low heat, stirring occasionally.
  6. Serve:
    Garnish with coriander. Drizzle a little ghee on top if desired. Serve hot with curd, pickle, or papad!

✅ Tips:

  • Add spinach, pumpkin, or bottle gourd for extra nutrition.
  • Can blend lightly for toddlers or elderly.
  • Great for detox, digestion, and recovery meals!

Healthy Vegetable Daliya

By / Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🥣 HEALTHY VEGETABLE DALIYA RECIPE (TO BE SHARED)
A wholesome, fiber-rich one-pot meal made with broken wheat (daliya) and fresh veggies. Light, filling, and perfect for breakfast, lunch, or dinner!

📝 Ingredients (Serves 2–3):

  • 1 cup daliya (broken wheat/lapsi)
  • 1 tbsp oil or ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • A pinch of hing (asafoetida)
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • ½ cup carrots (chopped)
  • ½ cup beans (chopped)
  • ½ cup green peas
  • ½ tsp turmeric powder
  • ½ tsp red chili powder (optional)
  • Salt to taste
  • 3 cups water (adjust as needed)
  • Fresh coriander for garnish
  • Lemon juice (optional)

👩‍🍳 Method:

  1. Roast Daliya:
    Dry roast daliya in a pan on medium heat till golden and aromatic. Keep aside.
  2. Prepare Base:
    Heat oil/ghee in a pressure cooker or pan. Add mustard seeds, cumin seeds, and hing. Let them splutter.
  3. Add Veggies:
    Add onions and sauté till translucent. Then add tomatoes and cook till soft. Add all chopped vegetables.
  4. Spices & Daliya:
    Add turmeric, chili powder, and salt. Mix well. Add roasted daliya and stir for 1–2 mins.
  5. Cook:
    Add 3 cups water. Mix well.
    • Pressure Cooker: Cook for 2–3 whistles.
    • Pan: Cover and simmer for ~15–20 mins, stirring occasionally, until soft.
  6. Garnish & Serve:
    Add chopped coriander and a squeeze of lemon if desired. Serve hot!

✅ Tips:

  • Add more water if you prefer it soupy.
  • You can add spinach, bottle gourd, or corn too.
  • Great for weight loss, diabetes, or light dinners!

Healthy Besan Kadhi Recipe

By / Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

🌼 BESAN KADHI RECIPE

📝 Ingredients:

For the Kadhi:

  • 1 cup sour curd (yogurt)
  • ¼ cup besan (gram flour)
  • 3 cups water
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
  • 1 tsp grated ginger (optional)
  • 1–2 green chilies (slit)

For Tempering:

  • 2 tbsp oil or ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp fenugreek seeds (methi)
  • 1–2 dried red chilies
  • A pinch of hing (asafoetida)
  • 8–10 curry leaves (optional)

👩‍🍳 Method:

  1. Mix Kadhi Base:
    In a bowl, whisk curd till smooth. Add besan, turmeric, chili powder, and salt. Gradually add water while whisking to avoid lumps. Add ginger and green chilies if using.
  2. Cook Kadhi:
    Pour mixture into a kadhai or deep pan. Bring to a boil on medium flame, stirring continuously. Then lower heat and simmer for 25–30 mins, stirring occasionally. It will thicken and turn aromatic.
  3. Make Tempering:
    Heat oil/ghee. Add mustard seeds. When they crackle, add cumin, fenugreek, hing, dry red chilies, and curry leaves. Let it sizzle for a few seconds.
  4. Finish:
    Pour the hot tempering into the kadhi. Cover immediately. Let it rest for a few minutes before serving.

Healthy Chilli Chicken Recipe

By / Healthy Recipes, Protein Rich Recipes

🌶️ Healthy Chilli Chicken (Dry or Semi-Gravy)
Style: Indo-Chinese

🧂 Ingredients:

For the chicken:

  • 300g boneless chicken breast or thighs, cut into bite-sized cubes
  • 1 tbsp cornflour
  • 1 tbsp whole wheat flour or oat flour
  • 1 egg white (optional – helps with coating)
  • 1 tsp ginger-garlic paste
  • Salt & pepper, to taste
  • 1 tsp low-sodium soy sauce
  • 1 tsp olive oil (for shallow sautéing)

For the sauce & stir-fry:

  • 1 medium onion, diced into large chunks
  • 1 green bell pepper (capsicum), diced
  • 3–4 garlic cloves, minced
  • 1-inch piece ginger, finely chopped or julienned
  • 2 green chilies, sliced
  • 1½ tbsp low-sodium soy sauce
  • 1 tbsp vinegar (apple cider or rice vinegar)
  • 1 tbsp tomato ketchup (look for low-sugar)
  • 1 tsp chili sauce or sriracha (optional for heat)
  • ½ tsp honey or maple syrup (optional for balance)
  • 2 tbsp water
  • Spring onions, chopped (for garnish)
  • Salt & black pepper, to taste

🍳 Instructions:

1. Marinate and cook the chicken:

  • Mix chicken with cornflour, whole wheat flour, egg white (if using), soy sauce, ginger-garlic paste, salt, and pepper.
  • Let it rest for 15–20 minutes.
  • Heat 1 tsp oil in a non-stick pan. Sauté the chicken in batches until lightly golden and cooked through. Set aside.

2. Make the sauce:

  • In a bowl, mix soy sauce, vinegar, ketchup, chili sauce (if using), honey, and water. Adjust spice and sweetness as needed.

3. Stir-fry vegetables:

  • In the same pan, add a little more oil if needed.
  • Sauté garlic, ginger, and green chilies for 30 seconds.
  • Add onions and bell peppers. Stir-fry for 2–3 minutes (keep them slightly crunchy).

4. Combine:

  • Add cooked chicken back to the pan.
  • Pour in the sauce. Toss everything together on medium-high heat until the sauce coats the chicken (1–2 minutes). Add a splash of water if you want more gravy.
  • Garnish with spring onions.

✅ Health Tips:

  • No deep frying: Pan-searing uses less oil and keeps it light.
  • Use lean meat: Chicken breast is lower in fat than thighs.
  • Control the sauce: Store-bought sauces are often high in sodium/sugar — make your own or use low-sodium versions.
  • Add more veggies like broccoli, mushrooms, or snap peas for fiber and volume.

How to make Healthy Egg Fried Rice

By / Healthy Recipes, Protein Rich Recipes

🥢 Healthy Egg Fried Rice

🧂 Ingredients:

  • 1 cup cooked brown rice (or jasmine rice, preferably cold and day-old)
  • 2 large eggs (or 3 if you want more protein)
  • 1 cup mixed vegetables (carrots, peas, bell peppers, corn, etc.)
  • 2–3 cloves garlic, minced
  • 1 small onion, diced
  • 2 green onions, chopped (for garnish)
  • 1–2 tsp low-sodium soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil (optional, for flavor)
  • 1 tsp olive oil (or avocado oil, for cooking)
  • Salt & pepper, to taste
  • Optional: a pinch of chili flakes or a dash of sriracha for heat

🍳 Instructions:

  1. Prep all ingredients before you start cooking. Cold rice works best to avoid mushy texture.
  2. Scramble the eggs:
    • Heat ½ tsp oil in a large pan or wok.
    • Crack in the eggs, scramble gently, and cook until just set. Remove and set aside.
  3. Sauté vegetables:
    • In the same pan, add the remaining oil.
    • Add garlic and onion, sauté for 1–2 minutes.
    • Add your mixed vegetables. Stir-fry for 3–4 minutes until they are tender but still vibrant.
  4. Add rice:
    • Add the cold rice to the pan.
    • Stir-fry on medium-high heat, breaking up clumps.
    • Cook for 2–3 minutes until rice is hot and a little crispy.
  5. Season:
    • Add soy sauce and sesame oil.
    • Add the scrambled eggs back in and mix well.
    • Season with salt, pepper, and optional chili.
  6. Finish and garnish:
    • Toss in green onions.
    • Serve hot with optional lime wedge or sriracha on the side.

How to make Suji Cheela

By / Breakfast Recipes, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🌿 Suji Cheela Recipe (Savory Semolina Pancake)

🕒 Prep Time: 10 mins

🍳 Cook Time: 15 mins

🍽️ Serves: 2–3

🧾 Ingredients:

  • 1 cup Suji (Semolina / Rava)
  • ½ cup Curd (Yogurt) – fresh, not too sour
  • ½ cup Water (adjust as needed)
  • 1 small Onion – finely chopped
  • 1 small Tomato – finely chopped
  • 1 small Capsicum – finely chopped (optional)
  • 1–2 Green chilies – finely chopped
  • 1–2 tbsp Coriander leaves – chopped
  • ¼ tsp Turmeric powder
  • Salt – to taste
  • ½ tsp Cumin seeds
  • 1 tsp Ginger – grated (optional)
  • Oil or ghee – for cooking

🔪 Instructions:

1. Make the Batter:

  • In a mixing bowl, combine suji, curd, and water. Mix well to form a smooth, lump-free batter.
  • Let it rest for 10–15 minutes (suji will absorb water and thicken).
  • After resting, check consistency – it should be like dosa batter. Add a little more water if too thick.

2. Add Veggies & Spices:

  • Mix in chopped onion, tomato, capsicum, green chilies, coriander leaves, grated ginger, turmeric, cumin seeds, and salt.

3. Cook the Cheelas:

  • Heat a non-stick tawa or griddle. Grease with a few drops of oil.
  • Pour a ladleful of batter and spread gently into a medium-sized circle (like a pancake).
  • Drizzle a few drops of oil or ghee around the edges.
  • Cook on medium heat until the bottom turns golden brown (about 2–3 minutes).
  • Flip and cook the other side until lightly crisp.

4. Serve Hot:

  • Serve suji cheelas hot with green chutney, tomato ketchup, or curd.

How to make Methi Paneer

By / Healthy Recipes

🌿 Ingredients (2–3 servings)
• Paneer (cottage cheese) – 200 g (cut into cubes)
• Fresh methi (fenugreek) leaves – 1 to 1.5 cups (washed, chopped, slightly blanched to reduce bitterness)
• Onion – 1 medium (finely chopped)
• Tomato – 2 medium (pureed or finely chopped)
• Green chili – 1 (optional, chopped)
• Ginger-garlic paste – 1 tsp
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Red chili powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Fresh cream – 2 tbsp (optional, for richness)
• Oil or ghee – 2 tbsp
• Salt – to taste

⸻

🥘 Method
1. Prep the methi
• Wash methi leaves well, chop them, and blanch in hot water for 2 minutes (optional). Drain and set aside.
2. Cook the masala
• Heat oil/ghee in a pan.
• Add cumin seeds, let them splutter.
• Add chopped onion and sauté until golden brown.
• Add ginger-garlic paste and green chili; sauté for 1 min.
• Add tomato puree and cook until oil separates.
3. Spice it up
• Add turmeric, red chili, coriander powder, black pepper powder and salt .
• Cook for 1–2 minutes.
4. Add methi & paneer
• Stir in chopped methi leaves, cook 3–4 minutes until softened.
• Add paneer cubes, mix gently.
5. Finish
• Add garam masala and cream. Mix and simmer for 2 minutes.
• Adjust seasoning.

⸻

🍽️ Serving Suggestions
• Serve hot with roti, naan, or jeera rice.
• Can be made slightly dry (for roti) or with more gravy (for rice) by adjusting tomato & cream.

⸻

Would you like me to also share a restaurant-style version with cashew-tomato cream gravy (like methi malai paneer), or do you prefer this more home-style sabzi?

How to Make Healthy Veg Paneer Kathi Roll

By / Healthy Recipes

🌯 Healthy Veg Paneer Kathi Roll Recipe

✅ Servings: 2 rolls

⏱️ Prep Time: 15 mins | ⏱️ Cook Time: 15 mins

🧀 Ingredients

For the Roti (wrap):

  • ½ cup whole wheat flour
  • Water to knead
  • Pinch of salt
  • ½ tsp oil (optional)

For the Filling:

  • 150g paneer (cubed or julienned)
  • 1 medium onion (thinly sliced)
  • 1 small bell pepper (any color, julienned)
  • ½ carrot (julienned, optional)
  • 1 green chili (finely chopped, optional)
  • 1 tbsp thick curd or Greek yogurt (for marination)
  • ½ tsp ginger-garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp olive oil (or any healthy oil)

For the Green Chutney (Optional but recommended):

  • A handful of coriander + mint leaves
  • 1 green chili
  • ½ inch ginger
  • 1 tsp lemon juice
  • Salt to taste
  • A little water to grind

Optional Toppings:

  • Onion slices soaked in lemon juice
  • Chaat masala
  • Fresh coriander

🔪 Instructions

1. Make the Dough:

  • Mix wheat flour, salt, and water to form a soft dough.
  • Let it rest covered for 10–15 minutes.

2. Marinate the Paneer:

  • In a bowl, mix curd, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, salt, and lemon juice.
  • Add paneer cubes and mix well. Let it sit for 10 minutes.

3. Cook the Filling:

  • Heat 1 tsp oil in a pan.
  • Add onions, bell peppers, and carrots. Sauté for 2–3 minutes on medium-high heat (keep them slightly crunchy).
  • Add marinated paneer and cook for another 4–5 minutes until slightly golden.

4. Make the Chutney (optional):

  • Blend coriander, mint, chili, ginger, lemon juice, salt, and water to make a smooth green chutney.

5. Roll the Rotis:

  • Divide dough into 2 balls, roll out thin rotis.
  • Cook on a hot tawa/skillet until golden spots appear on both sides. Optional: brush lightly with ghee or oil.

6. Assemble the Roll:

  • Spread green chutney on the roti.
  • Place the paneer-veggie mixture in the center.
  • Top with lemony onion slices, a pinch of chaat masala, and chopped coriander.
  • Roll tightly and wrap in foil or parchment.

🥗 Tips for Healthier Version:

  • Use homemade paneer or low-fat paneer.
  • Add more veggies: spinach, zucchini, mushrooms, etc.
  • Skip or go light on oil.
  • Use multi-grain or millet flour instead of wheat for variety.