Cooking Recipes healthy recipes.


Toast is a form of bread that has been browned by exposure of radiant heat. Toast is commonly eaten with butter or margarine and sweetened toppings. Toast is a common breakfast food.


  • Butter….50 gms
  • Brown sugar….4 tbs
  • Bread slices….2 nos.


  • If butter is hard keep in microwave for 30 secs. Or leave it in room temperature till it is soft.
  • Add 4tbs of brown sugar and mix well.
  • When it becomes good texture like jam apply it on the bread slice.
  • Heat a fry pan.Put the slice which is spread with butter on the tawa and cook on low heat. When it is cooked flip the other side which is also spread with butter.Cook till it is brown.

  • It will be hard out but soft inside.
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In some parts of the world mango is called the king of fruits. Mango is low in calories but full of nutrients.It also contains small amounts of phosphorous, pantothenic acid,calcium, selenium and iron. Since it has Vit.C it aids immunity,iron absorption,growth and repair.Mango has over a dozen different types of polyphenols including mangiferin which is especially powerful. This actsas an antioxidants inside inside your body. Mango is a good source of folate several B.Vit. as well as But.A,C,K and E.all of which help boost immunity. It is excellent for digestive health.It has lutein, zeaxanthin and But. A which supports eye health.Ingredients:

  • Mangoes peeled and chopped……1 cup
  • Milk…….1 cup for blending
  • Honey…2 TBS
  • Milk 1 cup( optional )to add after blending to make it dilute.


  • Place mango,milk and honey in a blender.
  • Blend until smooth.
  • Serve it in a glass or bowl.
  • Top it with your favourite toppings.
  • Bananas,oranges too go with mangoes.
  • Can add mango chunksor chia seeds too.
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Ghee is a clarified butter made from the milk of cow or buffalo.It is most commonly found in South Asian dishes.It has many health benefits and healing powers.It promotes flexibility.It is casein free. Vit. A,D,E and K2 arefound in it.Heals and repairs digestion and digestion tract.

Clarified butter or ghee is milk fat rendered from butter to separate the milk solids and water from the butter fat. It is produced by melting butter. Un salted butter is slowly melted allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.

Butter is an emulsion of fat,water and milk solids.The clarifying process splits up the trio.And get the fat.The goal is remove the water.The milk solids sink to the bottom of the pan. This gives ghee.


  • Keep butter in room temperature
  • Place it in a sauce pan.
  • Heat the butter over medium heat until completely melted and reduce to dinner.
  • Cook the melted butter for approximately 10 to 15 mts. Butter will begin to foam and bubble.
  • After few more minutes the melted butter will turn to golden color and you will see curd s of the milk solids forming toward the bottom if the saucepan.
  • Finally add morning leave or curry leaves.
  • You can strain and store it.
  • After few hours it will set.
  • Can store in refrigerator.
  • Butter will solidify at cooler temperature but can easilybe returned to liquid by warming.

How to use ghee.

Ghee can be used in place of most cooking oils and is great for sauteeing.

It is used for toasting a bread.

It is given for kids by mixing with dhal,ifli or dosa.It has a high smoke point.

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Bell pepper s green are low in calories and rich in Vit.C and other antioxidants making them an excellent addition to a healthy diet.

Capsicum comes in various colors such as red, yellow ,orange and green.

Greens are the unripe ones.It is a decent source of fiber. It is loaded with Vitamins and minerals.

It is high in Vit. C and minerals which include Vit.K, Vit E Vit A,folate and potassium. Rich in carotenoid s.

Bell peppers have many health benefits including improved eye health and reducing the risk of anemia.


  • Capsicum chopped…3 cups
  • Tomato…………….2 cups
  • Onion ………1 cup.

Spice powder

  • Coriander powder…1tsp
  • Chilli powder….1/2 tsp
  • Turmeric powder…1/4 tsp

To grind

  • Grated coconut……1/3rd cup
  • Ginger… A Small piece
  • Green chillies……2
  • Garlic…….3.
  • For frying
  • Oil
  • Cumin seeds…1 tsp
  • Corianderleaves chopped ….1 Tbs


  • Heat oil in a kadai and add cumin seeds add onions with little salt and fry.
  • When it is translucent add tomatoes when it be ones mushy add coconut paste and add all spice powders and cook till the raw smell goes .
  • Now add capsicum and cook for few minutes.
  • If needed add little water.
  • When done add chopped coriander leaves.
  • Serve with roti, poori, jeerrice or ghee rice.
Cooking Recipes


Cuisine : Bengali

For breakfast or dinner.

LUCHI poori is a Bengali recipe. My friend suggested this and I tried it it came out well.This is prepare d with maida .The key ingredient for taste is the ghee.Easy preparation but must leave for half an hour to one hour for it to get the texture.It goes well with any curry but I prepared capsicum curry and it was good.


  • All purpose flour….1 cup
  • Ghee…….1 tbs
  • Salt…..1/2 tsp
  • Sugar..1 tsp


  • Take a bowl put flour in it. Make a hole in the centre add ghee,sugar and salt mix well.
  • Crumble and mix well making sure the flour holds the shape when you press with fist.
  • Now add warm water little by little and knead the dough.
  • Cover the dough with a wet cloth or cover it and rest it for 30 mts to 1 hr.for perfect texture.
  • Keep oil in a kadai and heat it.
  • Now make small balls out of flour.
  • Once the oil is hot. Start frying poories one by one. When it starts puffing flip and fry the other side.
  • It must not turn brown should be white only.
  • Serve with side dish if your choice.

Watch “How to make puffed Bengali style Luchi Poori |பெங்காலி பாணி லூச்சி பூரி” on YouTube

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An easy snack for evening. Chickpeas have various health benefits.They are rich in fiber and protein.It contains a range of nutrients including protein. It has calcium,zincand Vit.K contributes to building and maintaining bone structure and strength.It is high in iron content,a source of magananese and folate. Also it is a source of selenium, potassium,Vit.C and B6..

Very simple few ingredients.

  • Chickpeas
  • Oil
  • Salt


  • Soak chickpeas for 6 to 8 hrs.
  • Drain water and spread it in a towel. Discard any loose skins from the outside.
  • Transfer the chickpeas on a tray drizzle oil on it and add salt.Mix and spread it evenly.
  • I have grilled it keeping it in the upper tray.It took nearly 20 to 25 mts.This depends on the model and brand.
  • Sometime s you can hear bursting sound of chickpeas.
  • After 10 mts take the tray mix well and keep it again.
  • When it is crunchy remove it.can have it as such or add flavours of your choice.
  • I added chopped onions and lime juice.
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Beetroot is a root vegetable is packed with essential nutrients.These are great source offibre,folate(vit9), manganese, potassium,iron and vit.c.It has number of health benefits including improved blood flow,lower blood pressure due to their content organic nitrate.Beetroots are a great source of many essential vitamins and minerals.These are high-intensity several beneficial plant compounds especially betanin vulgaxanthin and inorganic nitrates.We make different kinds of pachadi beetroot pachadi is one such. Only after my marriage I came to know this pachadi. Usually sadya is a traditional spread of vegetarian dishes. Kerala style beetroot pachadi is cooked with coconut.Pachadi refers to the South Indian style dish which is like a raita or a chutney.This is served as a side dish for sambar and rice.


  • Beet root …..2 cup grated
  • Coconut scrapings…..1/2 cup
  • Green chillies …1
  • Ginger 1/2 inch piece.
  • Cumin seeds….1/2 tsp
  • Mustard seeds…1/2 tsp for grinding
  • Curry leaves. ..few
  • Dry chillies…3 to 4
  • Coconut oil…2 tbs
  • Mustard seeds ..1/2 tsp


  1. Chop or grate beet and cook with little water.(I grated ,cooked and then put in blender for few minutes.)
  2. Grind coconut,green chilli,ginger,cumin seeds,mustard seeds in a blender and grind it into a paste.Using very little water.
  3. Now in a kadai add blended beet then the coconut paste and cook till the raw smell goes.
  4. When it is cooked switch off the flame and add beaten curds to it.
  5. Finally add the seasoning.
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There are different types of rasam.Today going to share pineapple recipe.


  • Pineapple slices……2 slices
  • Tomato pieces………2
  • Toor dhal cooked water
  • Rasam powder…1 tsp

For Powder;

  • Peppercorns….1 tsp
  • Cumin seeds….1 tsp
  • Garlic pods…..few pods


  • Oil…2 TBS
  • Mustard seeds…1/4 TSP
  • Urad dhal…..1/2 TSP
  • Red chillies..2
  • Curry leaves few
  • Coriander leaves


  • Pineapple Slice 1 cut into pieces
  • Pineapple slice to be mashed
  • Tomato 1 to be chopped into pieces
  • Tomato 1 to made into puree
  • Powder peppercorns,cumin seeds and garlic pods


  1. In a kadai add 1 Tbs oil.
  2. Add mustard seeds when it splutters add urad dhal when it turns brown add redchillies,curry leaves and 1/4 of the powder.
  3. Add tomato pieces and pineapple pieced and fry a little.
  4. Meanwhile in a bowl add dhal water,tomato puree, pineapple paste and balance powder,salt and mix well.
  5. Add the mix to the kadai and allow it to boil.
  6. When raw smell goes switch off the stove.
  7. Add coriander leaves.
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Among porial varieties this is one.Easy and simple.

  • Chow chow…. 1 cup chopped
  • Onion…………..1 chopped
  • Capsicum……..1 chopped
  • Oil………..2 tablespoon
  • Mustard seeds….1/4 tsp
  • Urad dhal….1/2 tsp

For grinding;

  • Porikadalai……3 tsp
  • Cumin seeds…..1/2 tsp
  • Red chillies…..3
  • Coconut scrapings…2 tbs


  1. Pour oil in a kadai.Add seasoning s to it.
  2. Add chopped onions and little salt and fry till transparent then add chopped capsicum and fry

Now add chow chow and add little water to it

When it gets cooked add the grounded masala.

I have added little water. If you don’t want to add water can grind without water.

And mix well till it blends well.

Serve with rice and kulambu.

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A recipe using curd and dhal vada. It is common in south Indian restaurant . I have already given the recipe for uzhundu vadai. above is the link.
Now the recipe for thayir vada. Soak the vadas in warm water for15 to 20 minutes .Then press the vada between your palms to remove water.After removing water keep aside


  • Curd……2 cups
  • Carrot grated few tablespoon
  • Coriander chopped few tablespoon.

For grinding:

  • Coconut scrapings…..1/4 cup
  • Green chilly……1
  • Water

Grind all these ingredients into a paste.Whisk the curd a little and add the grounded paste to it.Add salt as per your taste.

Now arrange the vada in a platter.

Add the prepared curd over the vada.Vadas should soak for mini 1/2 an hour to 3 to 4 hrs .Cover it and refrigerate.Finally garnish with grated carrot and chopped coriander leaves.

Serve vadai with little curd. I haven’t added any seasoning in but can add seasoning to the beaten curd.