Yam Steaks- Oil-Free
Oil free way to cook yam into a tasty spicy snack. Yam is one of those tricky vegetables that many people avoid. It is said to have medicinal properties and is very versatile. It lends itself to different ways of cooking. Highly nutritious and filling.
Crunchy baked falafel (cutlets) - Toddler-Friendly! Oil-Free!
Falafel is a deep-fried ball, or a flat or doughnut-shaped patty made from ground chickpeas. Herbs, spices, and onion or garlic are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt. Here is a mildly spiced and extremely light falafel in its baked avatar. It can be served as a snack or crushed and stuffed into a warp with sauces of your choice.
Aloo Palak – Dairy-free!
This fantastic combination of potatoes cooked in an emerald green spinach puree is a real winner. With a dollop of delicious dairy-free cream as a topping, this one can't go wrong.
Stuffed Bhindi - steamed & oil-free!
Bhindi is a common summer vegetable and is relished by kids and adults alike. While there are many versions of making bhindi, most of the recipes use oil. Here is an oil-free recipe!Also, in this recipe, the lady's finger is steamed thereby retaining maximum nutrition. The stuffing further adds to variety and taste to the dish. Enjoy with your cooked meals or even as a snack!
Chilli Pepper Chowli Beans - Oil-Free!
Legumes are a storehouse of nutrients. They are filling and can be used in many ways. Here is a simple way to serve chowli beans or cowpeas as a snack or as a dry sabji side dish with meals.
One-pot Rasam Rice (rasam sadam) - oil-free!
This one-pot rasam sadam or rice is a delicacy and comfort food in the south. It is a perfect lunch-box item that does not leak unlike the rasam rice made separately and mixed. .This saves a lot of time on a busy day.
Carrot Cabbage Chana dal Cutlets - Oil-Free!
These yummy cutlets are made with simple ingredients. It is so easy to make food acceptable when we reshape vegetables to make them look fancy. These cutlets are healthy, wholesome, tasty and easy to make, comibining the goodness of vegetables and lentils.
Thai Green Curry - oil-free!
Grind together the wet ingredients of the paste along with ½ cup of water in a small jar. Roast the cumin and turmeric powders in a medium-hot kadhai for 1-2 mins. Pour the paste on top of the dry masalas in the kadhai and cook for 3-4 mins. Add the sieved coconut milk to the paste followed by the kaffir lime leaves Add the hardest vegetables first like beans and baby corn till cooked but crunchy (3-4 mins). Once the curry gives its first boil, add the mushrooms and red pepper and turn off the gas within 30 sec. Cover and let it rest for 10-15 mins before serving. To know more, please visithttps://sharan-india.org/healthy-recipes/
Carrot Pickle - Oil free!
My teenage daughter loves the pickles which my mother makes, but like most traditional pickles they are filled with oil for their preservation. This led me to try out a new variation without oil. This quick and easy carrot pickle is made without oil which is relished by both young kids and adults.
Undhiyo (Mixed Vegetable Gujarati Dish) - Oil-free!
Wintertime and if you are in western parts of India, you can't miss the mention of Undhiyo/ Surti Undhiyo. It is a regional speciality of Surat. While living in Mumbai I used to buy it from stores that sold them as a Sunday special dish. After leaving Mumbai I was forced to make it myself. Conservative Gujaratis would be very particular about wanting the specific ingredients and vegetables to make this classic dish. With due apologies, I have tweaked it a bit to suit the local availability of ingredients. It comprises of vegetables that are available during the winter, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste usually cooked with a lot of oil.
Potato & Sweet Potato With Rosemary - oil-free snacking option!
Cut equal amounts of unpeeled potato and sweet potato into about 1-1/2-2 cm cubes. Put on a tray and Sprinkle dried rosemary, salt and pepper and mix well. Place in the oven at 400 degrees F and bake, stirring every 10 minutes or so. Cook for 20 – 30 minutes till the veggies are done. Alternatively, mix with salt and cook on a very low flame and when almost done add the rosemary. Delicious. To know more, please visithttps://sharan-india.org/healthy-recipes/
Vaalcha Birda (Sprouted Field Beans Curry) - oil-free!
Dry roast the sliced onions and coconut. Transfer to a grinder, add garlic and red chilies. Grind to a paste and keep aside. In a pan, roast the cumin seeds. Add the chopped onions and sauté till the onions are brown. Add tomatoes and cook till soft. Add the ground paste, turmeric, garam masala and salt. Continue cooking for 5-7 minutes. Add the field beans and potatoes (if using). Cook till vegetables are soft and blended well. Serve with Indian breads To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.archanaskitchen.com
Jackfruit Sambhar - oil-free!
Roast dhania and red chillies. Add coconut and grind this mixture well. Keep aside. Pressure cook the toor daal in water and also the chickpeas. Mix them and add more water to make the consistency of sambhar. Add jackfruit and cook a bit more. Now add the dhania, red chili, coconut mixture, salt and a bit of tamarind. Cook for a few minutes. Garnish with coriander and serve. To know more, please visithttps://sharan-india.org/healthy-recipes/
Cabbage Potato Caspicum sabji - Oil-Free!
Cabbage is one of the most common vegetables. Easy to cut, cook and very flexible to use in any dish as a filler or a dish by itself. Mix with other vegetables and it envelopes the dish in its flavors. Try this combination cooked with little tomato for the right amount of tang.
Purple cabbage Peas sabji --Oil-Free!
Add color to your meals! Bring a rainbow to your table. We often hear how important it is to incorporate all of nature's bounty in our meals. Get creative and mix and match to make your meals look vibrant and for you to feel more vibrant.
Oil Free Pakoras
Mix all the ingredients and make small 1 inch balls and put in a steamer. Steam till done (if you put a fork in, it will come off clean or the pakora does not stick to the steamer and can be easily removed) Take them out of the steamer and pop them in the oven at 200 degrees C for a short time till outer crust is brown. To know more, please visithttps://sharan-india.org/healthy-recipes/
Chinchinga (Snake gourd sabji) – Oil-Free!
Getting children to enjoy desi vegetables can be a task sometimes. We know that they are full of beneficial nutrients. We also know it is best to eat local and seasonal vegetables, not only for our health but also for the economy. Chinchinga/ podalangai/ snake gourd is one such gift of nature. Here's an easy way to make it flavourful. It is available is two varieties. One is the long one which is usually very tender and can be used as such. The short variety that I have used tends to have a tough skin therefore I have peeled it.
Beetroot chana dal sabji - Oil-Free!
A smart way to cook vegetables is by adding pulses or lentils to them. It not only ups the nutrition, but also helps to vary the texture of the end product. This beetroot sabji with chana dal packs quiet a punch. Taste bhi, health bhi!
Jhinge Aloo Posto – Potato and Ridge Gourd Cooked in Poppy Seed Paste - Dairy-Free!
Posto is Bengali means poppy seeds. One of the traditional vegetarian dishes is a simple dish made with potato cooked in poppy seed paste. It is also made by adding ridge gourd. It's truly satisfying when served with steaming hot rice. Light on the tummy and easy way to incorporate seasonal vegetables.
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