24 Healthy Lunch Ideas Indian

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Healthy Lunch Ideas Indian
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Are you looking for healthy lunch ideas for your lunch box? Whether you are a husband, teacher, wife, student, office worker, etc., or need lunch ideas, this article is especially for you. Here we covered more than 24 Healthy lunch ideas for indian. You must check out these lunch ideas at once.

Here are a few of my preferred Indian lunch recipes, including the widely-loved Paneer Kathi Rolls, the classic Bombay Sandwich, and the versatile Uttapam. Uttapam is an excellent option for a make-ahead meal as it freezes well, providing a convenient and nutritious choice for a quick bite.

Also Here we have shared Healthy Lunch Ideas Indian with recipes, that and simple to use.

Healthy Lunch Ideas Indian

Healthy Lunch Ideas Indian

1. Aloo Gobi

Aloo Gobi

Looking for a delicious and nutritious lunch that’s packed with Indian flavors? You’re in the right place! we’ll explore a popular recipe called “Aloo Gobi” and discover how it can be a fantastic addition to your healthy lunch routine. Get ready to tantalize your taste buds with a burst of spices and goodness in every bite.

Are you tired of the same old lunch routine? It’s time to add some excitement to your midday meal with this simple and flavorful Aloo Gobi recipe. Aloo Gobi is a classic Indian dish that brings together the goodness of potatoes (aloo) and cauliflower (gobi) in a delightful blend of spices.

Ingredients:

2 medium-sized potatoes, peeled and diced
1 small cauliflower, cut into florets
1 onion, finely chopped
2 tomatoes, chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish

Instructions:

  1. Prepare the Vegetables:
    • Peel and dice the potatoes into bite-sized pieces.
    • Cut the cauliflower into small florets.
  2. Sauté the Aromatics:
    • Heat oil in a pan over medium heat.
    • Add cumin seeds and let them splutter.
    • Add finely chopped onions and green chilies. Sauté until the onions become golden brown.
  3. Add the Spices:
    • Stir in the ginger-garlic paste and cook for a minute.
    • Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
  4. Cook the Vegetables:
    • Add the diced potatoes and cauliflower florets. Mix until the vegetables are coated with the spices.
    • Cover the pan and cook on low heat, stirring occasionally.
  5. Tomatoes and Simmer:
    • Once the potatoes and cauliflower are partially cooked, add chopped tomatoes.
    • Cover and simmer until the vegetables are tender but not mushy.
  6. Garnish and Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with chapati or rice for a wholesome and satisfying lunch.

2. Sevaiyan pulao

Sevaiyan pulao

Let’s embark on a culinary journey that will satisfy your taste buds and keep you feeling energized throughout the day.

Sevaiyan Pulao Recipe:

Ingredients:

1 cup sevaiyan (vermicelli)
1 cup mixed vegetables (carrots, peas, beans)
1 onion, finely chopped
1 tomato, chopped
1/2 cup cashews and raisins (optional for extra crunch)
2 tablespoons oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish

Instructions:

  1. Saute and Roast:
    • Heat oil or ghee in a pan. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
    • Throw in the mixed vegetables and cook until they are slightly tender. This adds color and nutrients to your pulao.
    • Now, add the sevaiyan to the pan and roast them until they turn golden brown. Keep stirring to avoid burning.
  2. Flavorful Base:
    • Add chopped tomatoes to the mix. Let them cook until they become soft and blend in with the rest of the ingredients.
    • Sprinkle turmeric powder, red chili powder, and salt. Mix well to ensure that the spices coat the vegetables and sevaiyan evenly.
  3. Cooking Magic:
    • Pour water into the pan. The ratio should be 1:2 (1 part sevaiyan, 2 parts water). Let it simmer until the sevaiyan is fully cooked and has absorbed the flavors.
    • If you like some crunch, toss in cashews and raisins at this stage. They’ll add a delightful texture to your pulao.
  4. Garnish and Serve:
    • Once everything is cooked to perfection, garnish the Sevaiyan Pulao with fresh coriander leaves.
    • Your healthy and delicious Sevaiyan Pulao is ready to be served! Pair it with a side of yogurt or your favorite chutney for an extra burst of flavor.

3. Easy lentil curry

Easy lentil curry

we’re diving into the world of Indian cuisine with a simple and satisfying recipe – Easy Lentil Curry. Packed with flavors and goodness, this dish is not only delicious but also a great choice for a healthy lunch. Let’s get cooking!

Easy Lentil Curry Recipe:

Ingredients:

1 cup lentils (any variety you prefer)
1 onion, finely chopped
2 tomatoes, diced
2 cloves of garlic, minced
1-inch ginger, grated
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
Salt to taste
2 tablespoons cooking oil
Chopped cilantro for garnish (optional)

Instructions:

1. Rinse and Soak Lentils:

  • Start by rinsing the lentils thoroughly under cold water. Soak them in water for about 30 minutes. This helps them cook faster.

2. Sauté Aromatics:

  • In a pan, heat the cooking oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are golden brown.

3. Add Spices:

  • Once the onions are golden, add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the onions.

4. Toss in Tomatoes:

  • Add diced tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture.

5. Cook Lentils:

  • Drain the soaked lentils and add them to the pan. Mix everything well and let it cook for a couple of minutes.

6. Add Water:

  • Pour in enough water to cover the lentils and bring the curry to a gentle boil. Reduce the heat, cover the pan, and let it simmer until the lentils are tender.

7. Garnish and Serve:

  • Once the lentils are cooked, check the consistency of the curry. If it’s too thick, add more water. Garnish with chopped cilantro if desired.

8. Enjoy Your Easy Lentil Curry:

  • Serve this delicious lentil curry with steamed rice or your favorite Indian bread. It’s a wholesome and nutritious meal that brings the authentic flavors of Indian cuisine to your lunch table.

4. Bhindi masala

Bhindi masala

Now, let’s roll up our sleeves and get ready to create a mouthwatering Bhindi Masala that’ll make your lunchtime truly special!

Bhindi Masala Recipe:

Ingredients:

250g fresh okra (bhindi), washed and sliced
2 medium-sized onions, finely chopped
2 tomatoes, pureed
2 tablespoons cooking oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish

Instructions:

  1. Prepare the Okra:
    • Trim the ends of the okra and slice them into thin, uniform pieces. Set aside.
  2. Sauté the Onions:
    • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
    • Add finely chopped onions and sauté until they turn golden brown.
  3. Add Ginger-Garlic Paste:
    • Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. Introduce the Spices:
    • Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir well to combine the spices with the onions.
  5. Incorporate Tomatoes:
    • Pour in the tomato puree and cook until the oil starts to separate from the masala.
  6. Cook the Okra:
    • Gently fold in the sliced okra and mix thoroughly with the masala. Cook on medium-low heat, stirring occasionally.
  7. Simmer to Perfection:
    • Cover the pan and let the Bhindi Masala simmer for 15-20 minutes, allowing the flavors to meld and the okra to cook tender.
  8. Season and Garnish:
    • Season with salt according to your taste. Garnish the Bhindi Masala with fresh coriander leaves for a burst of freshness.
  9. Serve and Enjoy:
    • Your nutritious and delectable Bhindi Masala is ready to be served! Pair it with whole wheat roti or steamed rice for a wholesome and satisfying lunch.

5. Capsicum rice

Capsicum rice

Our spotlight is on the delightful “Capsicum Rice” – a dish that not only tantalizes your taste buds but also packs a nutritious punch. Let’s embark on this culinary journey together and whip up a meal that’s not only easy to make but also incredibly satisfying.

Lunch Recipe: Capsicum Rice

Ingredients:

1 cup basmati rice
1 large capsicum (bell pepper), diced
1 onion, finely chopped
2 tomatoes, chopped
1 green chili, finely chopped (adjust according to spice preference)
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons cooking oil
Fresh coriander leaves for garnish

Instructions:

  1. Cooking the Rice:
    • Rinse 1 cup of basmati rice thoroughly and cook it in two cups of water until it’s fluffy. Set aside.
  2. Sautéing the Aromatics:
    • Heat 2 tablespoons of oil in a pan. Add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
  3. Adding Flavor:
    • Stir in the ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.
  4. Veggies in Action:
    • Add diced capsicum and cook until they are slightly tender. Throw in the chopped tomatoes and cook until they turn mushy.
  5. Spice it Up:
    • Time to add the spices! Sprinkle turmeric powder, coriander powder, garam masala, and salt. Mix well to coat the veggies with the aromatic spices.
  6. Combining with Rice:
    • Gently fold in the cooked basmati rice. Ensure the rice gets coated with the flavorful mixture. Be gentle to avoid breaking the rice grains.
  7. Garnish and Serve:
    • Garnish your capsicum rice with fresh coriander leaves for a burst of freshness and added flavor.

6. Chana masala

Chana masala

Let’s get started with this simple and nutritious recipe.

Chana Masala Recipe:

Ingredients:

1 cup dried chickpeas (soaked overnight or use canned chickpeas)
2 tablespoons cooking oil
1 large onion, finely chopped
2 tomatoes, chopped
1 teaspoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish

7. Fried rice

Fried rice

Vegetable Fried Rice

Ingredients:

  • 1 cup brown rice (cooked and cooled)
  • 1 cup mixed vegetables (carrots, peas, bell peppers, and corn)
  • 1 onion (chopped)
  • 2 cloves of garlic (minced)
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh coriander for garnish

Instructions:

  1. In a pan, heat olive oil over medium heat.
  2. Add minced garlic and chopped onions, sauté until they turn golden brown.
  3. Add mixed vegetables and stir-fry until they are tender yet crisp.
  4. Toss in the cooked brown rice, soy sauce, salt, and pepper. Mix well until everything is evenly coated.
  5. Cook for an additional 5 minutes, allowing the flavors to meld together.
  6. Garnish with fresh coriander and your vegetable fried rice is ready to be served!

Recipe 2: Lentil and Spinach Curry

Ingredients:

  • 1 cup lentils (rinsed and soaked)
  • 2 cups spinach (washed and chopped)
  • 1 onion (finely chopped)
  • 2 tomatoes (pureed)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 1 tablespoon cooking oil

Instructions:

  1. In a pressure cooker, heat oil and sauté chopped onions until translucent.
  2. Add ginger-garlic paste and stir for a minute.
  3. Add tomato puree, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook until the oil separates.
  4. Add soaked lentils, chopped spinach, and salt. Mix well.
  5. Add water (as needed) and pressure cook until the lentils are tender.
  6. Garnish with coriander leaves, and your wholesome Lentil and Spinach Curry is ready!

8. Paneer Pulao

Paneer Pulao

Paneer Pulao Recipe: Ingredients:

  1. 1 cup basmati rice
  2. 200g paneer (cottage cheese), cubed
  3. 1 cup mixed vegetables (carrots, peas, beans)
  4. 1 large onion, finely chopped
  5. 2 tomatoes, chopped
  6. 2 tablespoons cooking oil
  7. 1 teaspoon cumin seeds
  8. 1 teaspoon ginger-garlic paste
  9. 1/2 teaspoon turmeric powder
  10. 1 teaspoon garam masala
  11. 1 teaspoon cumin powder
  12. Salt to taste
  13. Fresh coriander leaves for garnish

Instructions:

  1. Rinse the basmati rice thoroughly and soak it in water for about 30 minutes.
  2. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. Toss in the mixed vegetables and cook for 2-3 minutes until they are slightly tender.
  5. Add chopped tomatoes, turmeric powder, cumin powder, garam masala, and salt. Cook until the tomatoes are soft and the oil begins to separate.
  6. Drain the soaked rice and add it to the pan. Mix well to coat the rice with the masala.
  7. Gently stir in the paneer cubes, ensuring they are evenly distributed.
  8. Add 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed (about 15-20 minutes).
  9. Fluff the rice with a fork, garnish with fresh coriander leaves, and your Paneer Pulao is ready to be served!

9. Stuffed spinach paratha

Stuffed spinach paratha

Stuffed Spinach Paratha Recipe:

Ingredients:

  1. 2 cups whole wheat flour
  2. 1 cup finely chopped spinach
  3. 1 small onion, finely chopped
  4. 1 green chili, minced (adjust according to your spice preference)
  5. 1/2 teaspoon cumin powder
  6. 1/2 teaspoon garam masala
  7. Salt to taste
  8. Water (as needed for dough)
  9. Ghee or oil (for cooking)

Instructions:

For the Dough:

  1. In a bowl, mix whole wheat flour with a pinch of salt.
  2. Gradually add water and knead to form a soft and pliable dough.
  3. Cover the dough and let it rest for about 15-20 minutes.

For the Filling:

  1. Heat a pan and sauté chopped onions until they turn golden brown.
  2. Add minced green chili and chopped spinach. Cook until the spinach wilts.
  3. Mix in cumin powder, garam masala, and salt. Cook for an additional 2-3 minutes.
  4. Let the filling cool down.

Assembling the Parathas:

  1. Take a small portion of the dough and roll it into a ball.
  2. Roll the ball into a small flat disc and place a spoonful of the spinach filling in the center.
  3. Fold the edges of the dough over the filling, sealing it to form a stuffed ball.
  4. Roll the stuffed ball into a flat, round paratha.

Cooking:

  1. Heat a griddle or a flat pan on medium heat.
  2. Place the rolled paratha on the hot surface and cook until both sides have golden brown spots.
  3. Add a teaspoon of ghee or oil on each side while cooking to enhance the flavor.

10. Amaranth dal

Amaranth dal

Recipe: Amaranth Dal

Ingredients:

  • 1 cup amaranth seeds
  • 1/2 cup split pigeon peas (toor dal)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 green chili, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • A handful of curry leaves
  • 2 tablespoons ghee or oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Rinse amaranth seeds and toor dal thoroughly. Soak them in water for about 30 minutes.
  2. In a pressure cooker, combine the soaked amaranth seeds, toor dal, chopped tomatoes, green chili, and turmeric powder. Add 4 cups of water and cook until the dal and amaranth seeds are soft and well-cooked.
  3. In a separate pan, heat ghee or oil. Add cumin seeds, mustard seeds, asafoetida, and curry leaves. Let them splutter.
  4. Add chopped onions and sauté until they turn golden brown.
  5. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
  6. Add this tempering to the cooked amaranth dal mixture and mix well. Add salt to taste.
  7. Simmer the dal for a few minutes to let the flavors meld together. Adjust the consistency by adding water if needed.
  8. Garnish with fresh coriander leaves and serve hot with steamed rice or whole wheat roti.

11. Daal makhani

Daal Makhani Recipe:

Ingredients:

  1. 1 cup whole black gram (urad dal)
  2. 1/4 cup red kidney beans (rajma)
  3. 1 large onion, finely chopped
  4. 2 tomatoes, pureed
  5. 2 tablespoons butter or ghee
  6. 1 tablespoon ginger-garlic paste
  7. 1 teaspoon cumin seeds
  8. 1/2 teaspoon turmeric powder
  9. 1 teaspoon red chili powder
  10. 1 teaspoon garam masala
  11. Salt to taste
  12. Fresh coriander leaves for garnish

Instructions:

  1. Soak the lentils: Rinse the urad dal and rajma under cold water. Soak them in water for at least 6 hours or overnight. This softens the lentils and helps them cook faster.
  2. Cook the lentils: In a large pot, combine the soaked urad dal and rajma with enough water. Cook on medium heat until they become tender. This might take about 30-40 minutes. You can also use a pressure cooker to save time.
  3. Prepare the base: In a separate pan, heat butter or ghee. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.
  4. Add the flavors: Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Now, stir in the pureed tomatoes and cook until the mixture thickens.
  5. Spice it up: Add turmeric powder, red chili powder, and salt. Mix well and let the spices cook for a few minutes, allowing the flavors to blend.
  6. Combine everything: Once the lentils are cooked, add them to the tomato and spice mixture. Mix thoroughly and let it simmer on low heat for about 20-30 minutes. This allows the lentils to absorb the flavors.
  7. Finish with garam masala: Sprinkle garam masala over the daal and give it a final stir. Cook for an additional 5 minutes.
  8. Garnish and serve: Garnish the Daal Makhani with fresh coriander leaves. Serve it hot with steamed rice or whole wheat roti.

12. Gujarati Kadhi

Let’s get cooking!

Recipe 1: Gujarati Kadhi

Ingredients:

  • 1 cup yogurt (curd)
  • 2 tablespoons gram flour (besan)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon turmeric powder
  • 1 green chili, finely chopped
  • 1 inch ginger, grated
  • A pinch of asafoetida (hing)
  • Curry leaves
  • 2 cups water
  • Salt to taste
  • 2 tablespoons cooking oil
  • Fresh coriander leaves for garnish

Instructions:

  1. In a bowl, whisk together yogurt and gram flour until smooth, ensuring there are no lumps.
  2. Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, and let them splutter.
  3. Add asafoetida, green chili, grated ginger, and curry leaves. Sauté until the raw aroma disappears.
  4. Pour the yogurt-gram flour mixture into the pan, stirring continuously to avoid lumps.
  5. Add water gradually, stirring continuously to achieve a smooth consistency.
  6. Season with turmeric powder and salt. Let it simmer on low heat for about 15-20 minutes, stirring occasionally.
  7. Once the kadhi thickens, turn off the heat. Garnish with fresh coriander leaves.

13. Paneer Tamatar Paratha

Paneer Tamatar Parathai Recipe:

Ingredients:

  1. Whole wheat flour (2 cups)
  2. Paneer (cottage cheese) – crumbled (1 cup)
  3. Tomatoes – finely chopped (2 medium-sized)
  4. Onion – finely chopped (1 medium-sized)
  5. Green chili – finely chopped (1)
  6. Ginger – grated (1 teaspoon)
  7. Cumin seeds (1/2 teaspoon)
  8. Garam masala (1/2 teaspoon)
  9. Turmeric powder (1/4 teaspoon)
  10. Red chili powder (1/4 teaspoon)
  11. Cooking oil (2 teaspoons)
  12. Fresh coriander leaves – chopped (2 tablespoons)
  13. Salt to taste

Instructions:

Step 1: Prepare the Dough

  • In a mixing bowl, combine whole wheat flour, a pinch of salt, and water.
  • Knead the mixture into a soft dough. Let it rest for 15-20 minutes.

Step 2: Make the Filling

  • In a pan, heat 1 teaspoon of oil.
  • Add cumin seeds and let them splutter.
  • Add chopped onions, green chili, and grated ginger. Saute until onions turn golden brown.
  • Add chopped tomatoes, turmeric powder, red chili powder, and a pinch of salt.
  • Cook until tomatoes are soft and the mixture becomes a thick masala.
  • Stir in crumbled paneer, garam masala, and chopped coriander leaves. Mix well and let it cool.

Step 3: Assemble the Parathas

  • Take a small portion of the dough and roll it into a small circle (about the size of your palm).
  • Place a spoonful of the paneer-tomato mixture in the center.
  • Seal the edges, ensuring the filling is enclosed within the dough.

Step 4: Cook the Parathas

  • Heat a griddle or tawa on medium flame.
  • Place the stuffed dough on the hot griddle.
  • Cook both sides, applying a little oil, until golden brown spots appear.

Step 5: Serve and Enjoy!

  • Your Paneer Tamatar Parathai is ready to be served!
  • Pair it with a side of yogurt or mint chutney for an extra burst of flavor.

14. Veg Biryani

Let’s get cooking with this simple yet delicious recipe!

Recipe: Veg Biryani

Ingredients:

  1. 1 cup basmati rice
  2. Assorted vegetables (carrots, peas, beans) – 1 cup
  3. 1 large onion, thinly sliced
  4. 2 tomatoes, chopped
  5. 1/2 cup plain yogurt
  6. 1/4 cup chopped mint leaves
  7. 1/4 cup chopped coriander leaves
  8. 2 tablespoons biryani masala
  9. 1 teaspoon ginger-garlic paste
  10. 2 green chilies, finely chopped
  11. 1/2 teaspoon turmeric powder
  12. 1/2 teaspoon red chili powder
  13. Whole spices (1 bay leaf, 2-3 cloves, 2-3 green cardamom pods)
  14. 2 tablespoons cooking oil or ghee
  15. Salt to taste

Instructions:

  1. Prepare the Rice:
    • Rinse 1 cup of basmati rice under cold water until the water runs clear.
    • Soak the rice in water for about 30 minutes.
    • Cook the soaked rice until it’s 70-80% done. Drain and set aside.
  2. Sauté the Vegetables:
    • In a pan, heat 2 tablespoons of oil or ghee.
    • Add the whole spices (bay leaf, cloves, cardamom) and let them splutter.
    • Add thinly sliced onions and sauté until golden brown.
    • Stir in ginger-garlic paste and green chilies, cooking for another minute.
    • Add assorted vegetables and cook until they are slightly tender.
  3. Prepare the Biryani Masala:
    • Mix biryani masala, turmeric powder, red chili powder, and salt in a bowl.
    • Add this masala mix to the sautéed vegetables, ensuring even coating.
  4. Layering the Biryani:
    • In a deep pan, layer half of the partially cooked rice.
    • Spread a layer of the vegetable mixture over the rice.
    • Sprinkle chopped tomatoes, mint leaves, and coriander leaves.
    • Repeat the layering process with the remaining rice and vegetable mixture.
  5. Cooking:
    • Drizzle yogurt evenly over the top layer.
    • Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes.
    • Allow the biryani to rest for a few minutes before gently fluffing the rice.
  6. Serve and Enjoy:
    • Your Veg Biryani is ready to be served! Pair it with a side of raita or a refreshing salad for a complete and healthy Indian lunch.

15. Anda Curry

Let’s dive into the simple recipe and instructions for a healthy and delicious Anda Curry.

Anda Curry Recipe:

Ingredients:

  1. 4 eggs
  2. 2 medium-sized onions (finely chopped)
  3. 2 tomatoes (pureed)
  4. 1/2 cup plain yogurt
  5. 1 tablespoon ginger-garlic paste
  6. 2 green chilies (slit)
  7. 1 teaspoon cumin powder
  8. 1 teaspoon coriander powder
  9. 1/2 teaspoon turmeric powder
  10. 1 teaspoon red chili powder
  11. Salt to taste
  12. Fresh coriander leaves (for garnish)
  13. 2 tablespoons cooking oil

Instructions:

  1. Boil the Eggs: Start by boiling the eggs until they are hard-boiled. Once done, peel the shells and set the eggs aside.
  2. Prepare the Curry Base: Heat oil in a pan, add chopped onions, and sauté until golden brown. Add ginger-garlic paste and slit green chilies. Cook until the raw smell disappears.
  3. Add Spices: Lower the heat and add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes to let the spices release their flavors.
  4. Introduce Tomato Puree: Pour in the tomato puree and cook until the oil starts to separate from the mixture.
  5. Incorporate Yogurt: Whisk the yogurt and add it to the pan. Stir continuously to avoid curdling. Cook until the mixture thickens.
  6. Add Eggs: Cut the boiled eggs into halves or quarters and gently add them to the curry. Allow the eggs to absorb the flavors by simmering for 5-7 minutes.
  7. Garnish and Serve: Sprinkle fresh coriander leaves on top for a burst of freshness. Your Anda Curry is now ready to be served.

16. Chickpea salad

we’re going to explore a simple yet flavorful Indian-inspired Chickpea Salad that not only satisfies your taste buds but also keeps you energized throughout the day.

Chickpea Salad Recipe:

Ingredients:

  • 1 can of chickpeas (rinsed and drained)
  • 1 cucumber (diced)
  • 1 tomato (diced)
  • 1/2 red onion (finely chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup mint leaves (chopped)
  • 1 lemon (juiced)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: Chaat masala for extra Indian flavor

Instructions:

  1. Prepare Chickpeas: Open the can of chickpeas, rinse them under cold water, and drain. This helps remove excess salt and gives a fresher taste.
  2. Chop Fresh Vegetables: Dice the cucumber, tomato, and red onion into bite-sized pieces. Finely chop the fresh cilantro and mint leaves.
  3. Combine Ingredients: In a large mixing bowl, combine the chickpeas, diced cucumber, tomato, chopped red onion, cilantro, and mint leaves.
  4. Dress the Salad: Drizzle olive oil over the mixture and squeeze the juice of one lemon. Season with salt and pepper to taste. For an extra burst of flavor, sprinkle some chaat masala.
  5. Toss and Chill: Gently toss all the ingredients together until well combined. Cover the bowl and let the salad chill in the refrigerator for about 15-30 minutes to let the flavors meld.
  6. Serve and Enjoy: Once chilled, your Chickpea Salad is ready to be served. Scoop a generous portion onto your plate and relish the burst of flavors with every bite.

17. Daal rice

Let’s dive into the recipe and easy-to-follow instructions.

Recipe: Daal Rice

Ingredients:

  1. 1 cup lentils (any variety you prefer)
  2. 1 cup rice
  3. 1 medium-sized onion, finely chopped
  4. 1 medium-sized tomato, chopped
  5. 2 cloves of garlic, minced
  6. 1-inch piece of ginger, grated
  7. 1 green chili, chopped (adjust according to your spice preference)
  8. 1 teaspoon cumin seeds
  9. 1 teaspoon turmeric powder
  10. 1 teaspoon coriander powder
  11. 1/2 teaspoon red chili powder (adjust according to your spice preference)
  12. Salt to taste
  13. 2 tablespoons cooking oil
  14. Fresh coriander leaves for garnish

Instructions:

  1. Prepare the Lentils:
    • Rinse the lentils thoroughly under running water.
    • In a pot, combine the lentils with 3 cups of water and a pinch of salt.
    • Bring it to a boil, then reduce the heat and let it simmer until the lentils are tender.
  2. Cook the Rice:
    • Rinse the rice under cold water until the water runs clear.
    • In a separate pot, combine the rice with 2 cups of water and a pinch of salt.
    • Bring it to a boil, then reduce the heat, cover, and let it simmer until the rice is cooked.
  3. Tempering:
    • In a pan, heat the cooking oil over medium heat.
    • Add cumin seeds and let them splutter.
    • Add chopped onions and sauté until golden brown.
  4. Add Aromatic Flavors:
    • Stir in minced garlic, grated ginger, and chopped green chili.
    • Cook for a couple of minutes until the raw smell disappears.
  5. Spice it Up:
    • Add turmeric powder, coriander powder, and red chili powder. Mix well.
  6. Tomato Goodness:
    • Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
  7. Combine with Lentils:
    • Once the lentils are cooked, add the tempering mixture to the lentils. Mix well and let it simmer for a few minutes.
  8. Garnish and Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot daal over the cooked rice.

18. Hakka noodles

Hakka Noodles Recipe:

Ingredients:

  1. 200g Hakka noodles
  2. 1 cup mixed vegetables (carrots, bell peppers, cabbage, and beans), thinly sliced
  3. 1 onion, finely sliced
  4. 2 cloves garlic, minced
  5. 2 tablespoons soy sauce
  6. 1 tablespoon chili sauce (adjust to taste)
  7. 1 tablespoon vegetable oil
  8. Salt to taste
  9. Freshly ground black pepper to taste
  10. Chopped spring onions for garnish

Instructions:

  1. Boil the Noodles:
    • Bring a pot of water to boil.
    • Add a pinch of salt and the Hakka noodles.
    • Cook until noodles are just tender. Drain and set aside.
  2. Prepare the Vegetables:
    • Heat oil in a pan.
    • Add minced garlic and sauté until golden.
    • Add sliced onions and cook until they become translucent.
    • Add the mixed vegetables and stir-fry until they are slightly tender but still crisp.
  3. Cooking the Hakka Noodles:
    • Push the vegetables to the side of the pan.
    • Add the boiled noodles to the pan.
    • Pour soy sauce and chili sauce over the noodles.
    • Toss everything together until well combined.
    • Season with salt and black pepper. Mix thoroughly.
  4. Garnish and Serve:
    • Garnish the Hakka noodles with chopped spring onions.
    • Give it a final toss to incorporate the flavors.
    • Serve hot and enjoy your delicious and healthy Hakka Noodles!

19. Khichdi

Ingredients:

  • 1 cup rice
  • 1/2 cup split yellow lentils (moong dal)
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1/2 cup mixed vegetables (carrots, peas, beans)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • Salt to taste
  • 4 cups water

Instructions:

  1. Rinse and Soak: Start by rinsing the rice and lentils under cold water until the water runs clear. Then, soak them in water for about 15-20 minutes.
  2. Sauté Aromatics: Heat ghee in a pressure cooker or a large pot. Add cumin seeds and mustard seeds. Once they start to splutter, add chopped onions and sauté until they turn golden brown.
  3. Add Vegetables: Toss in the mixed vegetables and chopped tomatoes. Stir well and let them cook for a few minutes until the vegetables become slightly tender.
  4. Spice it Up: Add turmeric powder, cumin powder, and salt. Mix everything together to coat the vegetables with the spices.
  5. Combine Rice and Lentils: Drain the soaked rice and lentils and add them to the pot. Mix well with the vegetables and spices.
  6. Add Water: Pour in 4 cups of water, and give it a good stir. Close the pressure cooker lid or cover the pot with a tight-fitting lid.
  7. Cook to Perfection: If using a pressure cooker, cook for 3-4 whistles. For a regular pot, simmer on low heat until the rice and lentils are soft and fully cooked.
  8. Serve Warm: Once cooked, let it sit for a few minutes. Serve your delicious and nutritious Khichdi warm, garnished with a dollop of ghee.

20. Kolhapuri vegetables

Kolhapuri Vegetables Recipe:

Ingredients:

  • 2 cups mixed vegetables (carrots, beans, peas, potatoes)
  • 1 cup cauliflower florets
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 tablespoons Kolhapuri masala
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander for garnish

Instructions:

  1. Prepare the Vegetables:
    • Wash and chop all the vegetables into bite-sized pieces.
    • Parboil the mixed vegetables and cauliflower in salted water until they are slightly tender.
  2. Cooking the Base:
    • Heat oil in a pan.
    • Add mustard seeds and let them splutter, then add cumin seeds.
    • Throw in the chopped onions and sauté until they turn golden brown.
  3. Add the Flavors:
    • Mix in the chopped tomatoes and cook until they become soft and mushy.
    • Sprinkle turmeric powder and stir well.
  4. Introduce the Kolhapuri Magic:
    • Time to bring in the star of the show – Kolhapuri masala! Add it to the mixture and let the aroma fill your kitchen.
    • Stir the masala well, allowing it to coat the veggies evenly.
  5. Incorporate the Vegetables:
    • Add the parboiled mixed vegetables and cauliflower to the masala mix.
    • Toss everything together, ensuring the masala coats each vegetable.
  6. Simmer and Garnish:
    • Pour a little water to create a thick gravy. Adjust the salt according to your taste.
    • Let the vegetables simmer on low heat until they soak up all the flavorful goodness.
    • Garnish with fresh coriander, giving your Kolhapuri vegetables a burst of color and freshness.

21. Lemon rice

Today, we’ll be exploring the wonderful world of Indian cuisine with a simple and flavorful recipe for Lemon Rice. It’s not only tasty but also packed with the goodness of wholesome ingredients.

Lemon Rice Recipe:

Ingredients:

  • 1 cup rice
  • 2 tablespoons cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon chana dal (split chickpeas)
  • 8-10 curry leaves
  • 2 green chillies, finely chopped
  • 1/4 cup peanuts
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons lemon juice
  • Fresh coriander leaves for garnish

Instructions:

  1. Cook the Rice:
    • Rinse the rice thoroughly and cook it according to package instructions. Once done, let it cool.
  2. Tempering:
    • In a pan, heat oil over medium heat.
    • Add mustard seeds and let them splutter.
    • Add urad dal, chana dal, and peanuts. Saute until they turn golden brown.
  3. Flavor Infusion:
    • Add curry leaves and chopped green chillies to the pan. Stir well.
    • Sprinkle turmeric powder and salt. Mix everything together.
  4. Combine with Rice:
    • Now, add the cooked rice to the pan. Gently mix to coat the rice evenly with the flavorful tempering.
  5. Add Lemon Zest:
    • Squeeze fresh lemon juice over the rice. Adjust the quantity based on your taste preferences.
    • Mix well to combine. The lemony aroma will tantalize your taste buds.
  6. Garnish and Serve:
    • Garnish with fresh coriander leaves for a burst of color and added freshness.

22. Biryani

Recipe: Vegetable Biryani

Ingredients:

  1. Basmati rice – 1 cup
  2. Mixed vegetables (carrots, peas, beans) – 1 cup
  3. Onion – 1, thinly sliced
  4. Tomato – 1, chopped
  5. Ginger-garlic paste – 1 tablespoon
  6. Biryani masala – 2 tablespoons
  7. Turmeric powder – 1/2 teaspoon
  8. Garam masala – 1/2 teaspoon
  9. Mint leaves – a handful, chopped
  10. Coriander leaves – a handful, chopped
  11. Cashews – 2 tablespoons
  12. Raisins – 1 tablespoon
  13. Oil – 2 tablespoons
  14. Ghee (clarified butter) – 1 tablespoon
  15. Salt – to taste

Instructions:

  1. Prepare the Rice:
    • Wash the basmati rice thoroughly and soak it in water for 30 minutes.
    • Boil the rice until it’s 70-80% cooked. Drain the water and set aside.
  2. Sauté the Vegetables:
    • In a pan, heat oil and add sliced onions. Sauté until golden brown.
    • Add ginger-garlic paste and cook until the raw smell disappears.
    • Toss in the mixed vegetables and chopped tomatoes. Cook until the vegetables are slightly tender.
  3. Add Spice to the Mix:
    • Stir in biryani masala, turmeric powder, and garam masala. Mix well to coat the vegetables evenly.
  4. Layering the Biryani:
    • In a separate deep pan, layer half of the partially cooked rice at the bottom.
    • Spread a portion of the sautéed vegetables over the rice.
    • Sprinkle chopped mint and coriander leaves, cashews, and raisins.
    • Repeat the layers, finishing with a layer of rice on top.
  5. Cooking on Low Flame:
    • Drizzle ghee over the layered biryani.
    • Cover the pan with a tight lid and cook on a low flame for 15-20 minutes. This helps the flavors to meld.
  6. Serve and Enjoy:
    • Gently mix the layers before serving, ensuring the spices and veggies are well distributed.
    • Garnish with additional mint and coriander leaves.
    • Your delicious and healthy Vegetable Biryani is ready to be enjoyed!

23. Cabbage rice

Cabbage Rice Recipe:

Ingredients:

  • 1 cup Basmati rice
  • 2 cups finely chopped cabbage
  • 1 large onion, finely sliced
  • 1 medium-sized tomato, chopped
  • 1 green chili, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 2 tablespoons cooking oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Cooking the Rice:
    • Rinse 1 cup of Basmati rice under running water until the water runs clear.
    • Cook the rice in 2 cups of water until it’s perfectly done. Fluff it with a fork to separate the grains.
  2. Preparing the Cabbage:
    • Heat 2 tablespoons of oil in a pan.
    • Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter.
    • Add sliced onions and sauté until they turn golden brown.
    • Stir in 1 teaspoon of ginger-garlic paste and cook until the raw smell disappears.
    • Toss in the chopped green chili and tomatoes. Cook until the tomatoes are soft.
  3. Cooking the Cabbage:
    • Add finely chopped cabbage to the pan and mix well.
    • Sprinkle 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Mix everything thoroughly.
    • Cover the pan and let it cook until the cabbage is tender but still has a bit of crunch.
  4. Combining Rice and Cabbage:
    • Once the cabbage is cooked, add the cooked Basmati rice to the pan.
    • Sprinkle 1/2 teaspoon of garam masala for that extra flavor.
    • Gently mix the rice and cabbage, ensuring everything is well combined.
  5. Garnishing:
    • Garnish with fresh coriander leaves for a burst of freshness.

24. Chana kulcha

This flavorful dish not only satisfies your taste buds but also packs a punch of nutrition. Let’s get right into it!

Chana Kulcha Recipe:

Ingredients:

  1. 1 cup chickpeas (chana)
  2. 2 cups whole wheat flour
  3. 1 onion (finely chopped)
  4. 1 tomato (diced)
  5. 1 green chili (minced)
  6. 1 teaspoon ginger-garlic paste
  7. 1 teaspoon cumin powder
  8. 1 teaspoon coriander powder
  9. 1/2 teaspoon turmeric powder
  10. 1/2 teaspoon garam masala
  11. Fresh coriander leaves (for garnish)
  12. Salt to taste
  13. Water for kneading and cooking

Instructions:

For Chana:

  1. Soak the chickpeas overnight and cook them until they’re tender.
  2. In a pan, heat some oil and sauté chopped onions until golden brown.
  3. Add ginger-garlic paste, green chili, and diced tomatoes. Cook until tomatoes are soft.
  4. Mix in cumin powder, coriander powder, turmeric powder, and garam masala. Stir well.
  5. Add the cooked chickpeas, salt, and a cup of water. Simmer until the mixture thickens.

For Kulcha:

  1. Knead the whole wheat flour with water to form a soft dough.
  2. Divide the dough into small portions and roll them into flat discs.
  3. Cook each disc on a hot griddle until it puffs up and has golden spots.

Serve the Chana with Kulcha:

  1. Plate the Chana in a bowl, garnish with fresh coriander leaves.
  2. Serve alongside the warm, fluffy Kulchas.

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