Indian food is not all about curries and spices. A majority of the world populace believes that Indian food is laced with red spicy herbs and concoctions. Whereas in reality, Indian food is extremely regional and uses a lot of local produce over its geographical diversity. This diversity shows itself in the food habits of the people. But everything said, Indian food is extremely healthy if cooked the right way.
You don’t believe me, try these Indian vegetarian recipes and tell me if anything else could be healthier:
Paneer Methi Palak
Ingredients
- 1 cup low fat paneer (cottage cheese) cubes
- 1 1/2 cups chopped fenugreek (methi) leaves
- 5 cups chopped spinach (palak)
- 1 tbsp roughly chopped green chillies
- 1 tsp roughly chopped ginger (adrak)
- 1 tsp roughly chopped garlic (lehsun)
- 2 tsp oil
- 1 cup chopped onions
- 1/2 cup low fat milk , 99.7% fat-free
- salt to taste
Method
- Combine the spinach and fenugreek leaves in deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
- Cool and blend in a mixer along with green chillies, ginger and garlic till smooth. Keep aside.
- Heat the oil in deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the prepared spinach-fenugreek mixture, milk and salt, mix well and cook on a medium flame for 3 minutes ,while stirring occasionally.
- Add the paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
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Healthy Vegetable and Sprouts Salad
Ingredients
- 1/2 cup coloured capsicum cubes
- 1/4 cup chopped yellow zucchini
- 1/2 cup mushroom (khumbh) cubes
- 1/2 cup red pumpkin (bhopla / kaddu)
- 1 tsp olive oil
- salt and freshly ground black pepper (kalimirch) to taste
- 1/2 cup sprouted and boiled moong (whole green gram)
- 1/2 cup soaked and cooked whole masoor (whole red lentil)
- 1/2 cup lettuce , torn into pieces
- 1/2 cup baby spinach , torn into pieces
- 2 tbsp crumbled feta cheese
To Be Mixed Into A Dressing
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/4 tsp honey
- 1/4 tsp mustard (rai / sarson) paste
- salt to taste
Method
- Heat the oil in a broad non-stick, add the capsicum, zucchini, mushroom and red pumpkin, salt and pepper and sauté on a medium flame for 2 to 3 minutes. Cool slightly.
- It can be taken to work in a lunch box with a dressing in a separate small container.
- Just before eating, mix the dressing and toss well. Eat immediately.
These mouthwatering delicious recipes will definitely transport you to the real world of Indian Gourmet. They are healthy and vegetarian for you to try.
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