Recipe 
Coconut Barfi
Mix all the ingredients except the raisinsvery well. Mash the raisinsand knead them in the coconut mixture. Press this mixture in the steel plate and cut into the desired shapes. Garnish with desiccated coconut. Refrigerate the barfi for 6-8 hours before de-plating. Store in the refrigerator.
Recipe 
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.
Recipe 
Ladies Finger Chutney - add variety to your chutneys!
Roast the ladies finger in a kadai without oil till it's dry. Roast the coconut. Roast the green chillies and garlic. Grind together with tamarind pulp and salt. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Chuttaracha Thenga Chammanthi (Coconut Red Chili Chutney)
Roast the red chilies, coconut and shallots. Add all the ingredients into a blender/food processor and grind with tamarind without adding water. Use as a chutney or serve as a side dish with rice. READ MORE To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
No Milk Thandai - tasty drink with goodness of nuts & seeds!
Thandai, the traditional Indian drink is often associated with milk as much as with nuts & seeds! What if there was a way of making a dairy-free version of this delicious, creamy drink! Discover an easy way to prepare thandai without any milk! And yes, its tastes equally divine! Thandai is a cool and refreshing drink prepared with nuts & seedsand flavored with some fragrant spices. Thandai translates to something that cools, and once you get a taste, you'll want more of this sweet, nutty drink. It makes you feel cooler and has many other health benefits as well. It also serves an instant energizer.
Recipe 
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/
Recipe 
Red Rice Idli or Dosa Mau - gluten-free meal!
Separately soak the red rice and the urad dal for 6-8 hours. Soak 1 teaspoon of fenugreek seeds either with the rice or dal. Grind the soaked rice in the blender (or idli grinder) till you get a slightly coarse (but almost smooth) paste. Pour into a large bowl. Grind the soaked urad dal in the blender till very smooth and mix with the rice paste. 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 (I like it a bit more sour so I always keep it out 14 hours). Add salt to taste and pour into an idli steamer to make idlis. Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter) to make dosas. Tip: Dosas can be made on a thick iron dosa tawa without any oil by rubbing it with a chopped potato or onion before pouring the batter.
Recipe 
Mexican Rice - oil-free meal!
Heat a medium-sized pot to a medium temperature, add the rice. You do not have to stir the rice around very much at first, while browning, but as the rice gets cooked, you want to be stirring it around to make sure it all browns evenly and doesn't burn. Towards the end of cooking, add the garlic so that it is sort of sautéd. Next, add the water to the rice (it will steam loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure it doesn't burn.) The essential rule of this recipe is “Do Not Peek” while the rice is cooking. When ready, all the water would have been absorbed, the rice will be fluffy and each grain will be “split open” because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The rec
Recipe 
Dhansak Dal - mixed dal with veggies, flavoured with spice mix
Cook all the dals in a pressure cooker along with the potato, pumpkin and carrots. In a saucepan, sauté the onions and garlic till the onions are translucent. Add the chopped tomatoes, dhansak masala, red chilli, cumin and coriander powders and let it cook for about 5 minutes. Once the dals are cooked, add the tomato-onion mixture with the dal and vegetables and puree in a blender. Simmer this puree for about 15 minutes with a bay leaf. Garnish with lemon juice and chopped coriander. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.sanjeevkapoor.com
Recipe 
Raw Raita - no-dairy!
Blend all curd ingredients together to make a smooth creamy curd. Mix in veggies of your choice and garnish. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Mumbai Pav Bhaji - oilfree!
For Chili Garlic paste Grind all the ingredients together to make the paste. For Bhaji Steam the chopped unpeeled potatoes till cooked. Steam the cauliflower, peas and carrots till they are soft. Heat a large pan; add the onion, capsicum and sauté for 2 minutes. Then add the prepared chili-garlic paste and sauté till the onion softens. Add the tomatoes and simmer. Add the turmeric powder, chili powder, pav bhaji masala, black salt and cook for 2 to 3 minutes. Add the steamed vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required. Garnish with chopped onions and chopped coriander. Serve with lemon wedges on the side. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Cold Beetroot Soup with Cream - dairy-free!
Wash and steam organic beetroots and put in the blender and make a coarse puree. Add herbs and salt to taste. Pour in a bowl and top with vegan sour cream and finely chopped spring onion greens so that the red, white and green colours provide a contrast. Serve chilled. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Arrabiata Sauce (red pasta sauce) - oil-free!
Heat a pot over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the chopped red capsicum and cook till soft and fragrant. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt, capers, olives, and red chillies and serve with choice of pasta. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.ciaoflorentina.com
Recipe 
Shreddable Cheese - dairy-free!
Place all the ingredients into the grinder and blend into a thick smooth paste. Transfer to a glass bowl and keep in fridge to set. After 6-8 hours cut or grate. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Peanut Milk - easy replacement for dairy!
Wash and soak the peanuts for 2 hours in water. This should yield about 3/4 – 1 cup soaked peanuts. Pour out the water and rinse. Put peanuts in a blender and blend till you get a smooth paste adding a little water only if necessary. The less water you add, the smoother the paste will be (this can be done in the same way ulundu is done for dosai paste). Then add 3 cups water to the paste and bring to boil, allowing it to boil up 2 – 3 times. This will yield a fluid, a little thicker than cow's milk. If you like smoother milk and curd, sieve the mixture. (It is also possible to make the curds without boiling the milk at all. Just take the raw milk, and heat to body temperature. It's a matter of taste and habit. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Peanut and Rice Milk Curd - simple dairy substitute!
Put peanuts in a blender and blend till you get a smooth paste adding, a little water at a time. Similarly, make rice milk separately. Stir the peanut milk and boil on low heat. Once it starts to thicken, start adding the rice milk slowly while stirring to prevent clumping. Let the milk fully boil and thicken. Cool to body temperature. Set the yoghurt using the chosen starter the first time you make it, and keep some as a starter for the next batch. The starter can also be stored in the freezer. Note- If you want a thick-set curd then use 6 cups of water for making the milk or if you prefer a bit runny curd, use 8 cups of water. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Moussaka (baked eggplant dish) - dairy-free! Oil-free!
Thinly slice 3 of the eggplant and lightly roast in a pan or in the oven for 5 to 10 minutes. Set aside. Fry garlic, chopped onions until golden brown. Add the tomatoes cut in small cubes and cook until soft. Add the chopped eggplant, capsicum, zucchini and mushrooms. Add the salt, pepper, herbs and coconut milk. In a baking pan, line the bottom with a layer of the sliced eggplant followed by a layer of the cooked vegetables. Continue adding layers of eggplant slices followed by the cooked vegetables. Add the coconut milk on top and some fresh tomatoes cut into cubes. Bake at 200°C for half an hour. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Warm Braised Spinach With Onion Tomato And Garlic
Clean and wash spinach. Do not chop but place in a pan with sliced onion, garlic, corn and tomatoes and allow the natural juice to cook the spinach slowly in the covered pan. Use a slow fire and add salt to taste. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Marinara Sauce (Tomato based pasta sauce)
Sprinkle a little salt over the chopped onion and garlic. Wait a minute and put it in a thick bottomed pot and dry fry until light golden brown, about 8 to 10 minutes. Add the basil/ oregano/ thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe 
Baked Beans with Rice - gluten free meal!
Heat the pan and fry onion till golden. Then add the red pepper powder and chili powder. Add the rice which is well washed before. Cook it for 2-3 min then add the tomatoes and black pepper powder, salt and 2 glasses of water. Put the beans in big tray, then add the rice, salt to taste and at the end add the basil. Mix everything well and bake for about 40 min at about 180°C. To know more, please visithttps://sharan-india.org/healthy-recipes/
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