Butter Beans Salad
Soak the beans overnight and let them cook till they are well done, or cook in a pressure cooker for 2 whistles depending on the cooker. When the beans are cool mix with the other ingredients and let them stand a while before serving to let the herbs blend their flavours in. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.thehungrybites.com
Vegetable Pulao
Soak rice in water for half an hour before cooking. Wash & drain the rice. Blend mint, coriander, ginger, garlic, garam masala, chillies & half the onion to a fine paste. In a rice cooker or in a pan add the paste, bay leaves and let it cook for a couple of minutes. Add the cloves, cardamom, cinnamon, the vegetables & cook for a couple of more minutes. Add rice & salt. Mix well so that the rice is coated with the spices. Add the water & cover the lid. In the same pan ‘fry' the onions with a little water till it turns translucent & brown. Garnish the rice with onions and cashews. To know more, please visithttps://sharan-india.org/healthy-recipes/
Ready-to-eat Savory Poha – Travel-friendly!
Here is one fast food, that's unbelievably simple and so good to have handy especially while traveling. My mother follows a satvik lifestyle and doesn't eat at regular restaurants when she travels. Eating out means only eating at specific temples only on specific occasions. Along with thriving on fruits most of the time she always carries this ready to make poha. All you need to do is add hot water to it and wait for a while and voila you have a warm meal ready!
Better-Than-Tuna Salad
Press the garbanzo beans between your fingers or a fork to flatten them, avoid smashing them. Add the other ingredients. Mix well. Garnish with parsley and serve. To know more, please visithttps://sharan-india.org/healthy-recipes/
Shakkarparre
Mix all the ingredients very thoroughly. Add coconut milk if needed. Preheat the oven to 200 degrees C for 10 mins and line a baking tray with parchment paper. Roll out the dough and cut into the desired shape by knife or pizza cutter. Arrange on the tray in a single layer. Bake for 8-10 mins till the edges are brown. Store in an airtight container. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.tastyrecipesfrompooja.wordpress.com
Whole Rice
Wash the rice and soak in 2 cups water for 1 to 2 hours. The soaking is not necessary but helps to reduce the cooking time and the rice will be nice and fluffy. Now cook the rice in a close thick bottom pot till the water evaporates. Serve hot Tip: If you turn off the heat before the rice is cooked, the rice will remain hard. Make sure the rice is cooked according to your preference before turning down the heat. You may then add a bit of water at the time of reheating. To know more, please visithttps://sharan-india.org/healthy-recipes/
Tikkha Sev
Sieve the besan, add all dry ingredients and mix well. Add ginger chili paste and coconut butter. Finally add sesame seed paste. Make a soft dough with water. Be careful to not add too much water. Add little by little at a time. Now tie the dough in a muslin cloth and steam into a dhokla/idli steamer for 10 minutes. Remove and cool. Knead the dough well and put in the sev machine and make sev. Bake in oven at 200˚ C for around 35 to 45 minutes till crisp and done. To know more, please visithttps://sharan-india.org/healthy-recipes/
Ginger Almond Pate Recipe (Raw)
In a food processor, combine ginger, garlic and salt. Blend until well combined. Add the almonds and process into a fine meal. Add the lemon juice. Slowly add the water, 2 tbsp at a time, until a thick hummus-like texture is achieved. To know more, please visithttps://sharan-india.org/healthy-recipes/
Paatra
For the besan mixture Combine all the ingredients in a bowl, add water (approx 1 cup) Mix thoroughly till the mixture becomes smooth. Keep aside. For the paatra Place the leaves with the vein side, facing you on a clean dry surface and remove the veins using a sharp knife. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction. Continue the procedure for 3 more leaves. Fold the leaf around 1” from one side. Apply the besan mixture on it. Repeat the same with the other side. Fold the leaf around 1” from your side. Apply the besan paste on it with your fingers. Roll it up tightly, while applying besan mixture with each fold. Keep aside. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes
Whole Rice and Dal Khichdi
Soak 2 cups of whole rice and 1 cup of a mixture of tur and moong dal in 6 cups of water. Add salt, turmeric and steam. Serve. To know more, please visithttps://sharan-india.org/healthy-recipes/
Ribbon Pakoda
Mix rice flour, gram flour, pepper powder, coconut butter, asafoetida and salt well. Add little water at a time and make a stiff dough. Preheat the oven to 200 degrees C for 10 mins and line a baking tray with parchment paper. Fill the murukku press with the prepared dough, with the ribbon pakoda plate. Press the dough on the tray in a circular way to form a single layer. Just one layer to ensure even and quick cooking. Bake for 10-15 mins and flip once after about 6-7 mins. Store in an airtight container. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.vegrecipesofindia.com
Steamed Whole Rice
Wash rice and soak it in the water for about 2 hours. Put the mixture in a covered pot on the stove on a medium flame and cook. When the water tends to boil over, turn the flame to the lowest possible. Cook till the water evaporates. If the rice is still a bit hard, add some warm water and cook a bit longer till the rice is well done. Garnish with greens and serve. Tip In case you did not soak the rice and want to cook it fast, do not resort to white rice. Use a pressure cooker and 2-1/4 cups water. To know more, please visithttps://sharan-india.org/healthy-recipes/
Masala Idli with Spicy Dahi
For Masala Idli Soak urad and moong dal separately for 2 hours (It is better to use half and half the first time till you get a feel for it). Grind the soaked urad and moong dal in the blender till you get a slightly coarse (but almost smooth) paste. Pour into a large bowl and add fenugreek seeds. Allow this mixture to ferment for 8-12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell. Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter). Add carrots, chopped fresh coriander, ginger-green chilli paste and sea salt. Steam in an idli steamer and serve hot with cold spicy dahi For Spicy Dahi Mix vegan curd with water well, preferably with a hand blender, to make a liquid consistency. Heat a pot on medium flame and add mustard seeds and, when they begin t
Muthias
Mix everything to make the muthia and then shape it intolittle rolls. Steam in a steamer. You will know that it is ready by putting in a fork that comes out dry or when it's easy to take off from the steamer. Cool and serve. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.spiceroots.com
Ragda Patties
For Ragda Soak the peas overnight. Next day, pressure cook the peas with salt and turmeric powder for 1 whistle on high flame and another whistle on simmer. Turn off the flame and let it cool down. In a pan, sauté the onion paste till you get a nice aroma. Then add ginger garlic paste and sauté till the raw smell is gone. Now add the tomato puree, cumin and coriander powders. Sauté for about 3 minutes. Now add garam masala, chat masala and chilli powder and sauté for a minute till everything is mixed together. Add the cooked peas and cook for a while till the spices are mixed into the peas. Adjust the salt. Serve hot For patties To the potato mash, add brown rice flour, finely cut green chillies and salt. To make the patties, make small balls of the potato mix and then apply slight pressure to flatten it evenly. Heat the tava & cook the patties gently on both sides on slow or medium heat. Keep aside. Roast jeera
Masala Papad
Roast an assorted variety of urad, ragi or moong dal papads on an open flame and place on a tray. Sprinkle with onions, tomatoes, green chillies, coriander and squeeze lime juice on top. Serve as a snack. Variations- You can add different vegetables like colourful peppers, grated carrots, beetroot etc To know more, please visithttps://sharan-india.org/healthy-recipes/
Vegan Sandwich Spread
An absolute hit with kids and adults alike. When I take these sandwiches for a picnic, I have to make a whole loaf so I can get 1 or 2!
Grated Carrot Coconut Salad
While most us are familiar with eating raw carrots, but doesn't it sometimes get boring to have just the carrot sticks for salad! Well! Here's how to make eating carrots interesting and more fun! All you need is some grated carrot and grated coconut along with basic tempering ingredients. Its that easy and take just about 15 minutes to do! So this weekend, get your favourite salad bowl out and put together some grated carrots topped with this quick tempering to get a delicious salad! You may want to skip your meal!
Brown Rice Pais or Brown Rice Semi-solid Kheer
As discussed earlier brown rice has a lot of health benefits. health benefits are largely due to it being a whole grain. According to various research studies conducted before, the fibre content in brown rice helps to lower cholesterol, helps in elimination of waste through the digestive tract thus increasing the peristalsis, promotes fullness which could help in reduction of body weight and could help in the management of obesity, and may help prevent in the formation of blood clots. Brown rice is considered a low "glycemic index" food which could be beneficial in the management of Diabetes. Brown rice is also rich in Vitamin B complex.
Parmesan Cheese - Dairy-free! Raw!
A lot of Italian dishes call for Parmesan cheese to be sprinkled on top. We have a tried and tested vegan, dairy-free no-cook version of Parmesan, made with cashewnuts.
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