Healthy Recipes From Central and North India

Craving some authentic recipes? Healthy recipes to your rescue.

 

Healthy Recipes from Central India

1. Poha

Ingredients:

1 tbsp oil

Salt, to taste

2 tbsp lemon juice

½ cup green coriander leaves, chopped

1 tsp sugar

A pinch of asafoetida

1 tsp mustard seeds

1 tsp turmeric powder

4-5 curry leaves

6-8 green chillies, split

½ cup green peas, boiled

1 tomato, finely chopped

1 medium onion, thinly sliced

2 cups poha, washed 

 

Method:

1. Mix some salt and sugar to the poha using a fork.
2. Microwave the oil and asafoetida for a minute in a small bowl. Add mustard seeds, green chillies and curry leaves and microwave for 2 minutes. Transfer the contents in a microwave-safe plastic or borosil bowl.
3. Add boiled peas, chopped tomatoes, sliced onion, turmeric powder, and salt and microwave for 4 minutes. 
4. Add poha and mix gently. Cover with the lid and microwave for 3-4 minutes. Add the lemon juice and coriander leaves before serving.

 

2. Baked Kusli

Ingredients:

For the stuffing:

½ tsp cardamom powder

3 tbsp dried coconut, grated

¼ cup raisins 

¼ cup almonds, ground

1 cup powdered sugar

3-4 tbsp ghee

½ cup semolina

For the covering:

4 tbsp ghee

2 cups plain flour

½ cup of water

 

Method:

1. Microwave semolina in ghee for 4 minutes, stirring in between. Let it completely cool before adding powdered sugar, coconut, almonds, cardamom powder and raisins. 
2. For the covering, knead the dough with the flour, ghee and water.
3. Roll out balls into small circles. Put a small quantity of the stuffing (approximately three teaspoons) in the centre of each circle. Fold it into half and edge it with a fork.
4. Bake in a preheated oven at 170C for 10-12 minutes. Serve this sweet dish piping hot.

 

3. Murg Korma Khada Masala

Ingredients:

½ cup water mixed with ¾ cup yoghurt until smooth

2 tbsp coriander, chopped

5 tbsp oil

2 medium onions, finely sliced

½ kg boneless chicken, cut into 1” pieces

For the onion paste:

1 tsp red chilli powder

¼ tsp turmeric powder

1 tsp salt

1 tbsp cashew nuts

2-3 flakes garlic

½” piece of ginger

1 medium-sized onion

 

Method:

1. Grind all the ingredients of the onion paste together until a smooth paste is obtained.
2. Put 5 tbsp oil and sliced onions in a micro proof dish and microwave for 9 minutes.
3. Add the chicken and onion paste. Mix and microwave again for 9 minutes or until cooked.
4. Add the well-beaten curd and microwave for 3 minutes.
5. Add coriander and mix well. Serve hot.

 

Healthy Recipes from North India

4. Achaari Bhindi

Ingredients:

¾ tsp salt

1 tsp lemon juice

2 big tomatoes, chopped

½ tsp garam masala

½ tsp amchoor

1 tsp dhania powder

A pinch of asafoetida

1 tsp ginger paste

500 g ladyfinger, washed and dried

½ tsp red chilli powder

Achaari spices:

½ tsp kalonji

½ tsp mustard seeds

1 tsp fennel

 

Method:

1. Remove the tip of the head of each ladyfinger but leave the pointed end and split them from the middle until two pieces are obtained.
2. Keep the ladyfinger in a dish and sprinkle some oil over it. Mix well before putting it in the oven on combination (microwave+grill) mode until crisp and cooked. It should take about 15 minutes. Once done, keep aside.
3. In the separate small dish, add the achaari spices along with the remaining oil. Microwave for 3 minutes.
4. To the ladyfinger, add the achaari spices, lemon juice, tomatoes, ginger paste, salt, and dry masalas. Mix gently. Microwave for 4 minutes. 

 

5. Murg Pulao

Ingredients:

3 tsp lemon juice

4 1/2 cup water

1/2 tsp turmeric powder

3 tsp salt

7 tbsp oil

500 g chicken, cut into 6 small pieces

2 cups basmati rice, soaked for 30 minutes

For the paste:

8 black peppercorns

4 cloves

4 tbsp coriander seeds

1/2 tsp nutmeg, grated

seeds of 4 big cardamoms

2″ stick cinnamon

2 tsp fennel

4 tsp ginger, chopped

2 tbsp cumin seeds

12-14 flakes garlic

2 onions, chopped

10 dried red chillies

 

Method:

1. Grind all the ingredients required for the paste until a fine paste is obtained. use a little water, if needed.
2. Pu the oil, chicken and the prepared paste in a microwave for 10 minutes.
3. Drain the rice and add water, turmeric powder, soaked rice and salt. Cover and microwave for 8 minutes.
4. Sprinkle some lemon juice and mix gently using a fork. Cover and microwave again for 7 minutes.
5. Separate the grains with a fork. Serve after 5 minutes, garnished with onion slices and lemon wedges.