Raw Mango Rasam - oil-free!
Mango rasam is a variation of lemon rasam made in south India. The recipe is very quick and does not need any special powders. This is an oil-free version. Rasam has a watery consistency. If the quantity of water is reduced, the same can be used as dal with roti. Do try and enjoy this simple dish. The simple flavours make this dish very inviting.
9 Vegetable Spicy Curry - Oil-free!
As the name suggests this curry is made with a fixed number of vegetables. It is usually in odd numbers, 7 vegetables or 9 or even 11 sometimes. Though I'm not aware of the significance of these numbers, I'm sure they meant something. Interesting way to add a wide variety of vegetables to your plate, that too oil-free!
Dhokar Dalna - Oil Free!
Bengali cuisine is widely famous for its non-vegetarian fare. Dhokar dalna is a stalwart among the vegetarian dishes. The lightly spiced lentil cakes or dhoka are fried and then simmered with potatoes in a gravy made with tomatoes and ginger, spiced with cumin and coriander. Here's an oil-free version.
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.
South Indian ladies finger sambar - Oil Free
This is a recipe of oil-free ladies finger sambar. Legend states that sambar was first made accidentally by the Maratha ruler Sambhaji when he tried to make dal curry in absence of his chef. He added tamarind to the dal, resulting in the dish that later came to be known as legend states that. Tip: Sambar can be made with any vegetable of your choice. Most of them do not need additional roasting except for onion, capsicum and brinjal. In such a case the vegetables can be steamed with the toor dal.
Cucumber Chana Dal Salad - raw and oil-free!
Feasts in Karnataka would be incomplete without salads of soaked lentils called Kosambari. This cucumber and chana dal salad is inspired by the traditional kosambari which usually has a tempering which I have skipped to keep this oil-free and 100% raw. It's a filling salad that truly satisfies your hunger.
Spicy Tandoori Masala Yogurt Dip - homemade, dairy free yogurt dip!
If you are looking for a new flavour for a yogurt based dip, try this tandoori masala dip. It is both easy and quick to do and goes well with snacks and salads alike. In this recipe, we prefer to use peanut curd instead of the regular dahi, to keep its dairy-free. Cutting down on dairy is known to have positive impact on your health. Also, the wholesome peanuts are a great addition to your daily dietary intake. Ditch the store-bought dips, try your hands on this flavorful, delicious tandoori dip instead!
Raw Mango Onion Chunda - preservative free, homemade pickle!
Raw mango or kaccha aam is a versatile ingredient used in a variety of dishes, drinks, pickles. Store-bought pickles are laden with additives, preservatives and oil. Here's a simple, no-cook recipe of raw mango pickle from Gujarat. It is oil-free, no-cook and quick to make. Make a kid-friendly version by reducing the chilli powder.
Oil free Stir fry Veggies
Adding oil to stir-fry does not have to be obligatory; it is possible not to use oil in food preparation. In fact, refined oil which is neither a health food or whole food just adds more toxic digestive load on the body. Oils and fats, though needed by the body are best to be derived from naturally available sources like nuts. We generally prefer to cook without oil or add just a dash of cold pressed oil for flavour, if at all! It just takes a couple of trials to get used to cooking without oil. Discover the oil free way to stir frying your favourite combo of veggies!
Rasse Wala Aloo Curry Oil Free!
This is a much loved standard curry in Indian homes. But cooking it without oil? Yes thats possible, with no compromise on flavour! When we made this the first time, we realised the ample addition of lovely herbs and masalas just makes it so flavourful that no oil was missed at all! The easy trick to go oil free in most curry preps is: Steaming veggies (including potatoes) and making the masala the usual way without oil ofcourse!
Mushroom Mint Stir Fry - You Can Do This Oil Free!
Mushroom mint stir fry requires simple ingredients and can be prepared with any kind of mushrooms that are easily available. You will enjoy the delightful combination of Mushrooms, crushed Black pepper, garlic and mint. It can be served as an appetizer or as part of the main meal. Make the most of mushrooms when they are in season. Make sure you consume this hot off the hob, for amplified flavour and nourishment. This oil-free recipe with the flavourful mint is a quick fix solution when you must cook in a jiffy!
DAIRY FREE , NATURAL Beetroot Raita
What I love most about the beetrot is their rich color. Do you know that this indredible color comes from pigment betanin. Beetroot were first cultivated by Roman people. I love this Raita for its rustic color which makes it more apetite. This recipe I have steamed Beetroot, Somtimes I juice it and its rich in antioxidants, which helps in detoxification.
Khatta Meetha Imli (tamarind) Chutney - Make It Sugar Free
Why eat processed refined sugar,which has so many additives which could even act as allergens! Make this traditional tamarind chutney (Imli chutney), either with date paste or jaggery, and go all natural. A must have dip for almost all Indian snacks. Stock your fridge with the khatta meetha imli chutney regularly as it adds that oomph to a salad or snack. Even though this recipe is as simple as mixing jaggery and spices into tamarind puree, its tasty secret lies in use of black salt. The combination of jaggery and black salt provides a taste and flavor that no other ingredient can, read below to get the complete this sugar free chutney recipe.
Potato Raita – Dairy-free!
This is an old favorite from our childhood. Simple and delicious. Quick to whip up at short notice. And what's more, it has all time favorite… potatoes!!
Fenugreek Podi (ready-to-eat masala powder) - oil-free!
'Methkoot' as referred to in Maharastra and used as 'Menthya hittu' in North Karnataka, this is a powder available in every household where age-old family recipes are passed on from generations in the family. This used to be used as a brilliant rice mixture when the side accompaniments of rice like sambar/rasam were less for the family. The powder when mixed with rice gives a wonderful aroma but not necessarily bitter. A mixture of lentils with the fenugreek renders a long-lasting taste that is unforgettable as an experience for any person who tastes this for the first time.
Malabar Coconut Juice - Refined sugar-free!
The first time I knew you could have a coconut juice was a few years ago when I moved to Kerala. Juice shops here that sell tender coconut also give you the option of having the tender coconut as a blended juice where the malai/ the tender coconut kernel is blended with sugar, ice cubes and flavouring, converting it into a juice, rather than plain tender coconut water. Do try the adapted version of the same.
Jamrul Juice - refined sugar-free!
Jamrul/ Java apple/ Jaam/ Java rose apple commonly available in most places in India. Tastes great to eat as it is. I have a tree in my garden and my neighbors too shared their harvest. Juicing it was the best way to use it all up.
Peapods and Broccoli Stem Soup - Dairy-Free!
My mom used to make some excellent soups with peapod stock. When you are done shelling peas, I'm sure the pile of empty pods is way bigger than the shelled peas. Peapods are very fibrous and tough, and can't just be cooked and eaten. At the same time they are very flavourful. They can, however, get diverted from your garbage bin or compost pit and turned into soup. Not heavy… but a smooth, thin, refreshing soup. Here is a light soup to savour on a winter evening.
Mediterranean Eggplant Salad With Yogurt Dressing - dairy-free!
Slice eggplant, add salt, red chilli powder, raw mango powder, dried oregano and roast evenly on both the sides till lightly roasted. Mix curd, garlic, salt, mint leaves and lemon juice in a bowl. Cut cucumbers using spiralizer or julienne peeler. In a serving bowl, place cucumber juliennes, prepared eggplant slices, pour yoghurt dressing, sprinkle pumpkin seeds, broken cashews and black sesame seeds. If using Lebanese seasoning (zataar), omit raw mango powder as the salad may become very sour. Variation: You can grate cucumber instead of making juliennes. To know more, please visithttps://sharan-india.org/healthy-recipes/
Stir Fried dal curry (Matodi palya / Parpusli) - oil-free!
Popularly known as Matodi or Matvadi Palya in Karnataka and Parpusli in Tamilnadu, this traditional dish has been passed to me by my mother-in-law and also by a friend. Matodi Palya is basically a dry stir fry made from soaked lentils with choice of veggies in it. It is a common dish among south IndianBrahmins. The authentic version is time-consuming and calls for liberal use of oil. I have completely cut down oil and time consumption in this procedure. Please try this at home and I promise that you will behooked by its taste. It'sjust so tasty and this method also makes it healthy. I have used both methi and beans in this recipe.
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