Healthy Recipes

Want to try something new and delicious? Try this recipe. You will absolutely love it and the health benefits it provides is cherry on the cake for you! Here is snake gourd bhaji for you.

Snake gourd is a vegetable which goes by many names in different regions of India. For instance, padawal in hindi, potlakaya in telugu, pudalangai in tamil and chichinda in Marathi.

It is full of nutrients such as carbohydrates, fats, proteins and fibers, Vitamin A, Vitamin B6, Vitamin C and Vitamin E which provides your body with many health benefits.

Snake gourd, being low on calories and also provides dietary fibers that will keep you feeling full for longer. It accelerates weight loss and also prevent instances of constipation, bloating and cramping of the stomach, upon ingestion of a heavy meal.

It also has negligible cholesterol content, which makes it perfect for promoting heart health. Snake gourd stimulates the natural elimination of body wastes and kidney stones promptly getting rid of accumulated toxins.

This bhaji is very simple and quick to make. It is made with snake gourd and chana dal.

Let’s quickly dig into the recipe!

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Serving: 2

Ingredients:

• Snake gourd (chopped)-2 cups
• Chana dal-2 tbsp
• Grated coconut-2 tbsp
• Curry leaves-5-6
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Hing- a pinch
• Dry red chili (broken)-1
• Red chili powder-1/4 tsp or as per taste
• Turmeric-1/4 tsp
• Salt, as per taste
• Oil-1.5 tbsp
• Coriander leaves, for garnishing

Methods of preparation:

• Firstly, rinse chana dal and then soak it in 1/2 cup of boiling hot water for 30 minutes. Remember to cover the bowl and then soak.
• Secondly, rinse and then peel snake gourd and cut the snake gourd into pieces horizontally next take each cylindrical piece and cut it vertically from the center in two pieces. Also, remove the seeds and discard them.
• Next, heat oil in a pan or kadai and add mustard seeds and cumin seeds together and let them splutter.
• After they start to splutter, add curry leaves, dry red chili and stir for 30 seconds and then add snake gourd into the pan and mix well.
• Now, add turmeric powder and hing and mix again.
• Next, drain all the water from the soaked chana dal and then add the chana dal. Mix well and add salt as per your taste.
• Also, add 1 cup of water and cover the pan with a lid and simmer the snake gourd pieces on a low to medium flame till they are cooked.
• Don’t forget to check the bhaji in between to see if the snake gourd pieces are cooked or not and if the water has dried up. (Tip: If the water has dried up and the padwal or chana dal is yet to cook, then add some more water)
• When the padwal and chana dal are cooked well & all the water has dried up in the bhaji, then add grated coconut. 
• Lastly, add chopped coriander leaves in the bhaji and mix well
• Finally, serve snake gourd bhaji with chapatis or as a side dish with dal-rice or sambar-rice.

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Peel of the peas is a very refreshing vegetable that can be used in a variety of recipes or eaten raw. So it is important not to throw them and make them clean. You can use it in various dishes. Try this green pea peel and potato recipe.

Peel of the peas is also full of potassium, which is an important mineral for maintaining a healthy heartbeat and kidney function, as well as playing a key role in muscle contraction.

Peel of the peas is rich in dietary fiber especially if you eat the peel. This Insoluble dietary fiber can help the good bacteria to develop in your digestive system, acting as a prebiotic. This helps keep your digestive system healthier and more efficient.

This high fiber plays an important role in weight reduction. Fiber helps make you feel fullness which keeps you from bingeing on other foods. 

How to make pea dhokla at home?

Prep Time : 11-15 minutes

Cook time : 30 minutes

Serve : 4

Taste : Mild

Ingredients for Green Peas Peel and Potato Recipe

• Green peas peels 20-25
• Medium potatoes peeled 2
• Oil 2 tablespoons
• Cumin seeds 1/2 teaspoon
• Medium onions sliced 2
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Ginger-garlic paste 1 tablespoon
• Medium tomato 1
• Coriander powder 1 teaspoon
• Red chilli powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
• Ginger cut into thin strips to garnish

Method for making green pea peel and potato recipe:

1) Remove green pea peels and remove the thin skin from both sides. Further cut them into ½ inch pieces.

2) Heat oil in a non-stickpan.

3) Chopped the potatoes make it cut in two thin slice.

4) Add cumin seeds and onions to the pan and mix and saute for ½ minute. Till the onions become transparent. Now Add potatoes,salt and turmeric powder and mix and continue to saute for 2 minutes.

5) Add ginger-garlic paste and mix well. Cover and cook till the potatoes almost become soft.

6) Cut tomato make it smooth paste

7)Add green pea peels and saute it till it become soft. Add coriander powder, red chilli powder and garam masala powder, mix well and saute for 1-2 minutes.

8)Add tomato paste into it and mix well. Cover and cook on low heat for 10 minutes.

9)Transfer into a serving bowl. This nutrition recpie ready to eat.

Nutrition Info

Calories : 637 Kcal

Carbohydrates : 81.7 gm

Protein : 10.1 gm

Fat : 30.5 gm

Other : 10.4

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Dahi parwal is a vegetarian dish which is a of mixture of parwal and curd. Parwal is also a versatile vegetable which can be cooked alone or with other vegetables as well.

Parval is also known as also known as parwal, pointed gourd, wild snake gourd, patola, green potato in different regions of India.

The vegetable is one of the nutritious foods and is offering vitamins like vitamin A, vitamin B1, vitamin B2 and vitamin C which helps in boosting the immune system and keeps you away from cold, cough and headaches. It is also very less in calories and hence it helps to keep the cholesterol levels in control.

Try these new recipes as well. South-style Ivy gourd stir fry, taurai curry

This is a simple and a quick dahi parwal recipe to make. So, let’s have a quick look at the recipe!

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Total time: 25-30 minutes

Serving: 2

Ingredients:

• Parwal (cut in halves vertically)- 8-10
• Curd-1/4 cup
• Oil-1 tbsp
• Salt to taste
• Turmeric powder- 1/2 tsp
• Cumin powder- 1/2 tsp
• Coriander powder- 1/2 tsp
• Red chilli powder- 1 tsp
• Ginger-garlic paste- 1/2 tsp

Method of preparation:

• Firstly, heat oil in a pan, add garlic-ginger paste and let it roast for 1-2 minutes.
• Secondly, add parwal, salt and mix well. Next, cover the pan with a lid and cook for 6-8 minutes.
• Thirdly, add turmeric powder, cumin powder, coriander powder and red chilli powder and also mix well and add 1/4 cup of water to the pan. Cover and cook for 2-3 minutes.
• Lastly, add curd and mix it well with the pan mixture. Now, cover it with a lid and cook till the parwals get completely cooked.
• Finally, serve hot with chapatis or rice.

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Beetroot leaves is also called beet green.Beet greens are packed with high amounts of vitamins and nutrients, including iron, protein, calcium, magnesium, zinc, and fiber. Therefore, beet green stir fry is an extremely good choice of food.

They also are extremely low in calories, fat, and cholesterol. Don’t throw away those green leaves that top fresh bundles of beets. The stems and leaves from beets are totally edible and extremely delicious

learn how to make Stir fry garlic paneer recipe

Beet greens contain high levels of nitrates which improve blood health and help lower blood pressure. Nitrates are also incredible for increasing oxygen levels and greatly improving cardiovascular function. 

Ingredients to make Beet green stir fry

• 1 bunch beet greens with stems Roughly chop the greens and chop the stems into a fine dice.
• 1 tbsp vegetable oil
• 1/2 onion, small finely chopped
• 3 cloves garlic
• Half chili
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 cup rava
• 1 cup water
• pinch salt (or to taste)
• 1 tbsp lemon juice

Instructions

1. Take a nonstick pan put one tablespoon of oil at a medium flame.
2. Add onions, chili, beetroot stems and garlic  in the pain 
3. Cook it untill onions are softened and transparent.
4.  Then add 1/4 cup rava in it. Roast the rava and stir it continuously until it smells toasty do this for about 3 minutes.
5.  Now add turmeric, cumin and chili powder.
6. Add beetroot green leaves and 1 cup water and salt according to your taste.
7. Cover the nonstick pan and Cook this for  5 minutes, stirring once about halfway through.
8. Uncover it and cook it for 5 more minutes while stirring often.
9. Sprinkle with lemon juice over it mixed it properly.
10. Now you can serve in the plate and enjoy this nutritional dish

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Beetroot has been gaining in popularity as a superfood. Beetroots are rich in iron, calcium, and minerals and there are various ways you can include them in your meals. Beetroot and coconut stir fry can be an easy to make snack option.

Beetroots are high in insoluble fiber and thus beneficial for a healthy gut.

Beets has a medium glycemic index and loads is less and this healthy stir-fried beetroot that is why it is suitable for diabetes as well. It is also good for weight loss.

 Beetroot and coconut dish is delish to eat a fill of nutrition. You can eat this with chapati. It does not take much time to make it.

Beetroot tikki- A Delicious and healthy snack

Ingredients 

1. 1 cup grated  Beetroot
2. 1/4cup freshly grated coconuts
3. 5crushed  garlic cloves
4. ¼ Tablespoon  turmeric powder
5. ¼  Tablespoon Chilli powder
6. 2 tablespoon oil
7. ½ tabelspoon  mustard seeds
8. 1 tablespoon urad  dal 
9. 5 -6 curry leaves 
10. ¼ tabel soon of red chillies
11. Salt according to the Taste

Method for making Beetroot and coconut stir fry:

1. Heat the oil in the nonstick pan add mustard seed and garlic after a few minutes seeds with crackle then add urad dal and saute it at medium flame.
2. Add curry leaves also in it and red chill into it and saute it.
3. In that add beetroot and salt according to taste and mix it well. cover the lid and cook this 5-7 minutes also staring it in between.
4. Now add grated coconut into it add turmeric in it. also staring it mixed all the mixture correctly.
5. Now after 5 minutes. The dish will be ready to eat and serve on the plate.

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Drumsticks leaves curry is made up of Moringa oleifera is a plant is also called the drumstick tree. This is a miracle tree. Moringa has been used for many years due to its medicinal properties and health benefits. It also has antifungal, antiviral, antidepressant, and anti-inflammatory properties. In Western countries, it dried leaves are sold as dietary supplements, in powder or capsule form.

learn How to make malabari curry in 40 min?

Moringa helps in reducing the amount of glucose in the blood, as well as sugar and protein in the urine. This improved the hemoglobin levels and overall protein content in those tested. Evidence has shown that moringa extract can be effective in reducing and controlling weight gain. Its high vitamin B content helps with smooth and efficient digestion. This will assist the body when converting food into energy, as opposed to storing it as fat.

Benefits

•  Help in reducing weight gain
• Help to lower cholesterol and blood pressure
• Prevent inflammation
• help the body convert fats into energy
• reduce fatigue and improve energy levels

Superfood Moringa Dal (Instant Pot Method)

If you are looking to include Moringa in your diet then try this Indian vegetarian recipe. 

Ingredients to make drumsticks leaves curry

• 300 gms Moringa leaves
• 500gram Potatoes
• 2  medium onions chopped
• 2 green chilies finely chopped
• 1/4 teaspoon cumin seeds
• 2 cloves of garlic minced
• 1/4Tablespoon  of ginger
• 4  tablespoon tomato chopped
• ¼ teaspoon turmeric
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• Salt to taste
• 1 tablespoon ghee
• Mustard Seeds

Method to prepare drumsticks leaves curry:

1. Heat oil in a pan, add cumin seed, mustard seeds and see it get the crackle. Now add red chill and then add urad dal and curry leaves and saute it.
2. Then add chopped onion and green chilies saute it.
3. Add half-boiled potatoes and add turmeric, salt, chili powder, coriander powder, and cumin powder and mix it well.
4. Now add ginger, garlic paste and fry it. Sprinkle water and cover with the lid for 20 mins on medium flame.
5. Add fresh Chopped drumstick leaves and mix them well.
6. Cook it on a low flame for a few mins till the potatoes are roasted and eventually drumstick also.
7. Also see that drumstick leave gets properly rotated.
8. Now you can Serve the dish on a plate and it is ready to eat.

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Ivy Gourd, also known as Tindora, or baby watermelon or Kovakkai or Dondkaya, is a tropical plant which grows as a vine. They have a crunchy texture, and can also be eaten in raw or cooked form. It is popular in South India.

Ivy gourd is a fruit which is used as a health remedy. It is a good source of fiber and iron. Some of the health benefits of ivy gourd is lower blood sugar, weight loss, control high blood pressure, and also to relieve constipation.

This stir fry is very easy to make and also takes less time to make it. So, let’s have a quick look at the recipe!

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serving: 2

Ingredients Ivy gourd stir fry:

• Ivy gourd (chopped)-7-8
• Onion (chopped)-1
• Mustard Seeds-2 tsp
• Curry leaves- 6-7
• Salt, as per taste
• Turmeric-1 tsp
• Hing, a pinch
• Red chili powder-1 tsp
• Oil-2 tsp

Method of preparation:

• Firstly, heat oil in a pan, and add the mustard seeds.
• Next, after the mustard seeds starts to splutter, add a pinch of hing, curry leaves and the onions and saute them until they turn golden brown.
• Next, add the chopped ivy gourds, salt, turmeric, red chili and fry them in low heat for 10 minutes. Also, stir occasionally.
• Finally, serve it hot with some rice or chapati.

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Everybody must have heard about taurai or ridgegourd once in their life. But have you ever tried it? Well, if not, then you should try this taurai curry recipe and let us know your opinions!

Ridgegourd or taurai is a dark green vegetable with white pulp. It is the most commonly found and used vegetable in India. It is known with different names in different regions such as taurai, gilki, beerakaya, peerkangai, etc. Taurai has always been treasured in ancient Ayurvedic diets that revolve around balancing the three doshas found throughout the human body and mind.

It is famous for its cooling properties and also rich in nutrients such as Vitamin C, riboflavin, zinc and is also full of antioxidants.

Let’s start with its recipe!

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Serving: 2

Ingredients:

• Ridgegourd/Taurai (chopped)- 2
• Onions (chopped)-1
• Tomato (chopped)-1
• Curry leaves-4-5
• Jeera/cumin seeds-1/2 tsp
• Mustard seeds/rai-1/2 tsp
• Salt as per taste
• Amchoor powder-1 tsp
• Turmeric powder-1 tsp
• Red chili powder-1 tsp
• Oil-2 tsp
• Coriander leaves, for garnishing

Method of preparation (taurai curry):

• Firstly, heat a pan and oil in it.
• Secondly, add mustard and cumin seeds in the pan. When they start to splutter, add curry leaves and onion and saute it until golden brown.
• Next, add ridgegourd pieces in the pan and cook for 3-4 minutes on medium flame and then add chopped tomato in it.
• Now, add all the spices in it such as salt, turmeric, red chili, amchoor in the pan and mix well.
• Next, add half cup of water and cook it on low flame for 5-10 minutes.
• Lastly, serve the hot ridgegourd curry with coriander garnishing.

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This beetroot salad is refreshing, delicious, low-calorie and super healthy. This may look fancy to you but this is very easy and simple to make at your home. You just need to toss all the ingredients in a bowl and you are done. Yep, it is just that simple!

Beetroot was not a very popular vegetable in my home in India. I don’t remember mom making it often. One way she would make it was beetroot raita and she also added it to salads sometimes. But other than that, it wasn’t cooked much.

Beetroot is a delicious and absolutely versatile vegetable. They have gained popularity over the years, especially making their way into fashionable salads. They are rich in folate, manganese, vitamin C, vitamin A and also potassium. On the other hand, yogurt is a good source of protein and calcium.

Also try more beetroot recipes! How to make Beetroot raita at home?, Beetroot tikki- A Delicious and healthy snack

This salad texture, color, and flavor are so good and appealing. So, let’s have a quick look at its recipe!

Preparation time: 10 minutes

Cooking time: 3-4 minutes

Total time: 13-14 minutes

Serving: 1

Ingredients:

• Boiled and grated beetroot-2
• Fresh yogurt-2 cup
• Chaat masala-1 tsp
• Pink salt-1 tsp
• Black pepper powder-½ tsp
• For tadka:
• Ghee 1 tsp
• Mustard seeds-½ tsp
• Cumin seeds-½ tsp
• Hing, a pinch
• Curry leaves-5-6
• Coriander leaves for garnishing, finely chopped-1 tbsp

Method to prepare Beetroot salad:

1. Firstly, take a bowl and add curd then grated beetroot in it.
2. Secondly, add chaat masala, pink salt, black pepper and mix until combined.
3. Next, for preparing tadka, heat ghee in a pan and mustard seeds and cumin seeds, curry leaves, hing and let it sizzle for 1-2 minutes.
4. Lastly, add the tadka in the bowl and mix well.
5. Finally, add finely chopped coriander leaves for garnishing and enjoy this deliciously good salad.

Enjoy healthy and easy-to-cook beetroot salad at home. This is a delicacy easily enjoyed by kids too.

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Paneer makhani pasta is a super easy and super delicious recipe that combines both Indian and Italian flavors. It is not your typical pasta but a past with a twist. A very tasty yet healthy twist. This pasta is made in paneer makhana sauce and we are totally in love with it.

Italian food is enjoyed by all and among that pasta is one of our favorites. With this being said, do you know, you can make your pasta super healthy by adding loads of veggies and protein sources such as paneer or tofu to it? Well, this recipe is all you need to make protein-rich pasta. And trust us, this will be enjoyed not only by the children but also by all the adults in the house.

We all know that paneer is a milk product that is loaded with the goodness of proteins. It not only provides you with protein but also gives you calcium. It is calorie-dense and therefore, generally after consuming paneer dishes, you might feel quite full.

Paneer makhani pasta is a wholesome dish and you can have it in any of your major meals. You can add your favorite vegetables to it and improvise the recipe as per your taste. In this recipe, we are adding, onions, tomato, broccoli, corns along with garlic. If you want to make the sauce richer, you can even add cashew-nuts to it which will not only add taste but make your sauce creamier.

Let’s start the recipe!

Preparation time: 5-7 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Serving– 2-3

If you are a chicken and pasta lover, then you need to try out this amazing Chicken pasta recipe!

Ingredients to make Paneer makhana pasta

Pasta (of your choice; we prefer penne)- 2 cups (boiled)

Paneer- 1 cup (small cubes)

Onion- 1 (medium; chopped)

Tomato- 3 (large; chopped)

Corns- ¼ cup (boiled)

Broccoli- ¾ cup

Ginger garlic paste- 2 tablespoons

Cashews- 5-6

Garam masala-1/2 tsp

Red chili powder-1/2 tsp

Dhaniya (coriander) powder- 1 tsp

Kasuri methi (dried fenugreek leaves)- 1 tsp

Salt- as per taste

Cream- 2 tbsp

Oil- 1 tsp

Butter- 1 tsp

Method of preparation:

1. Firstly, Take a pan and heat oil in it. Then to this add onion and ginger garlic paste. Sauté well.
2. Now, add tomatoes and cashews and to it. Cook until all ingredients become soft. Turn off the flame and set aside.
3. When this mixture cools down, blend it to make a smooth paste.
4. Further, in a pan, heat butter and add the blended paste to it. Then to this add all the spices and mix well. Moreover, Turn the flame to medium and cover the pan. Cook for about 10 minutes with occasional stirring.
5. To this mixture, add crushed dried fenugreek leaves and mix well. Then add cream, paneer, broccoli and corns to the sauce and cook for about 2 minutes.
6. Lastly, When the sauce is ready, add the boiled and drained pasta to the pan and mix well, making sure that the sauce covers the pasta entirely.
7. Turn off the flame and serve your pasta hot!

You can add either oregano or chili flakes for garnishing as per your taste!

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