Unique Indian Recipes
Sweet Corn & Spinach Pancakes with Mint Yogurt Dip
Savory pancakes with corn, spinach, and spices, served with a refreshing mint yogurt dip — perfect for breakfast or snacks.
Health Benefits:
Corn adds fiber, spinach boosts iron, yogurt aids gut health, and cumin supports digestion.
Ingredients
- • — For the Pancakes —
- • 1 cup whole wheat flour (or multigrain flour)
- • ½ cup corn kernels (fresh or frozen, thawed)
- • 1 cup finely chopped spinach
- • 1 small onion, finely chopped
- • 1 green chili, finely chopped (optional)
- • ½ tsp cumin powder
- • ½ tsp roasted cumin seeds (crushed)
- • Salt to taste
- • ¾ – 1 cup water (adjust consistency)
- • Oil for cooking
- • — For the Mint Yogurt Dip —
- • 1 cup plain yogurt
- • ⅓ cup fresh mint leaves
- • 1 small garlic clove
- • ½ tsp roasted cumin powder
- • Salt & pepper to taste
- • Water, as needed to adjust consistency
Instructions
- 1. In a mixing bowl, combine flour, corn kernels, spinach, onion, green chili, cumin powder, crushed roasted cumin, and salt.
- 2. Gradually add water to form a pourable but thick batter, similar to pancake consistency.
- 3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- 4. Pour about ¼ cup batter per pancake, spread slightly, and cook 2–3 minutes until bubbles form. Flip and cook another 2 minutes until golden brown.
- 5. Repeat with the remaining batter.
- 6. For the dip, blend yogurt, mint leaves, garlic, roasted cumin, salt, and pepper until smooth. Add water as needed to adjust thickness.
- 7. Serve pancakes stacked or side by side with the mint yogurt dip.
Millet & Chickpea One-Pot Stew
A hearty and protein-rich one-pot stew combining pearl millet and chickpeas with vibrant vegetables and warm spices, perfect for a wholesome dinner.
Health Benefits:
Millet adds fiber and minerals, chickpeas give plant protein, and spices boost digestion and immunity.
Ingredients
- • 1 cup pearl millet (bajra), rinsed
- • ½ cup chickpeas (dry, soaked overnight or canned)
- • 1 medium onion, chopped
- • 2 cloves garlic, minced
- • 1-inch piece ginger, grated
- • 1 tomato, chopped
- • 1 carrot, diced
- • ½ cup zucchini, diced
- • 1 tsp cumin seeds
- • ½ tsp mustard seeds
- • ½ tsp turmeric powder
- • 1 tsp coriander powder
- • ¼ tsp red chili powder (adjust to taste)
- • 4 cups vegetable broth or water
- • Salt to taste
- • 1 tbsp oil or ghee
- • Fresh coriander leaves, chopped (for garnish)
Instructions
- 1. If using dried chickpeas, soak overnight and pressure cook until soft (10–12 minutes). If using canned chickpeas, rinse and drain.
- 2. Heat oil in a large pot over medium heat. Add mustard and cumin seeds; once they sputter, add onions, garlic, and ginger. Sauté until onions soften.
- 3. Add chopped tomato, carrot, and zucchini. Stir for a minute, then mix in turmeric, coriander powder, red chili powder, and salt.
- 4. Add rinsed millet and chickpeas. Pour in vegetable broth or water and stir to combine.
- 5. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes or until millet is tender and liquid absorbed. Add water if too thick.
- 6. Garnish with fresh coriander leaves and serve hot with lemon or cucumber-yogurt raita.
Tulsi-Cumin Herbal Tea (Stress-Relief Elixir)
Tulsi and cumin calm the nervous system, improve digestion, and help balance stress hormones naturally.
Health Benefits:
Its antioxidant-rich blend supports respiratory health, balances metabolism, and promotes a sense of calm and relaxation.
Ingredients
- • 5–6 fresh tulsi leaves (or 1 tsp dried)
- • ½ tsp cumin seeds
- • 1 slice ginger (optional)
- • 2 cups water
- • Honey or jaggery (optional)
Instructions
- 1. Boil water in a pot. Add tulsi, cumin, and ginger.
- 2. Simmer for 5–7 minutes until aromatic.
- 3. Strain into a cup and sweeten if desired.
- 4. Sip warm in the morning or evening to unwind.
Moringa Leaf Stir-Fry (Drumstick Greens Poriyal)
Moringa leaves are rich in iron, calcium, and antioxidants, ideal for boosting energy and supporting brain health
Health Benefits:
It helps regulate blood sugar, supports digestion, and promotes healthy skin and hair.
Ingredients
- • 1 cup fresh moringa leaves (cleaned and stems removed)
- • 1 tsp oil or ghee
- • ½ tsp mustard seeds
- • 1 dry red chili
- • 1 tsp urad dal (optional)
- • 1 pinch asafoetida (hing)
- • Salt to taste
- • 2 tbsp grated coconut (optional)
Instructions
- 1. Heat oil or ghee in a pan. Add mustard seeds, chili, urad dal, and hing.
- 2. Add moringa leaves and sauté on medium heat for 5–7 minutes until tender.
- 3. Sprinkle salt and finish with grated coconut.
- 4. Serve with hot rice or as a side to roti.
Golden Turmeric Milk (Haldi Doodh)
Known as a healing tonic in Indian households, this drink reduces inflammation, aids sleep, and boosts brain function.
Health Benefits:
Amla chutney supports immunity, aids digestion, and promotes glowing skin due to its high Vitamin C.
Ingredients
- • 1 cup milk (dairy or plant-based)
- • ½ tsp turmeric powder
- • 1 pinch black pepper
- • ½ tsp ghee (optional)
- • ¼ tsp cinnamon (optional)
- • Honey or jaggery to taste
Instructions
- 1. Warm milk in a saucepan.
- 2. Stir in turmeric, black pepper, ghee, and cinnamon.
- 3. Let it simmer for 2–3 minutes. Turn off the heat.
- 4. Add honey or jaggery just before drinking.
- 5. Sip warm before bedtime.
Amla Chutney (Vitamin C Booster)
Amla is rich in antioxidants and immunity-boosting Vitamin C, this chutney adds a zesty punch to any meal.
Health Benefits:
Amla chutney supports immunity, aids digestion, and promotes glowing skin due to its high Vitamin C.
Ingredients
- • 4–5 fresh amlas (deseeded and chopped)
- • 1 tbsp fresh coriander leaves
- • 1 green chili (adjust to taste)
- • ½ tsp roasted cumin powder
- • Salt to taste
- • A pinch of black salt
- • 1 tsp jaggery (optional for balance)
Instructions
- 1. Blend all ingredients together with a little water to form a coarse paste.
- 2. Store in a glass jar and refrigerate for up to 4 days.
- 3. Serve with rice, paratha, or dal for a nutritional upgrade.
Moong Dal Khichdi with Ghee and Spinach
Easy to digest, gut-friendly, rich in protein, iron, and fiber, perfect for detox, energy, or comfort food.
Health Benefits:
Moong Dal Khichdi with Ghee and Spinach is a light, nutritious meal rich in protein, fiber, and essential vitamins.
Ingredients
- • ½ cup yellow moong dal (washed)
- • ½ cup rice or millet
- • 1 tbsp ghee
- • 1 tsp cumin seeds
- • ½ tsp turmeric
- • 1 cup chopped spinach
- • Salt to taste
- • 1 tsp grated ginger
Instructions
- 1. Wash dal and rice together. Soak for 15 minutes.
- 2. In a pressure cooker or pot, heat ghee. Add cumin seeds and ginger.
- 3. Add turmeric and sauté spinach lightly.
- 4. Add soaked dal and rice, and 3 cups of water. Add salt.
- 5. Pressure cook for 2–3 whistles or cook covered until soft.
- 6. Serve hot with a dollop of ghee and a side of curd.
Bajra Khichu (Pearl Millet Steamed Snack)
A Gujarati steamed delight that's light and filling.
Health Benefits:
Bajra is rich in iron and fiber, improves digestion, and is gluten-free.
Ingredients
- • 1 cup bajra (pearl millet) flour
- • 1 tsp ajwain (carom seeds)
- • 1 tsp green chili paste
- • 1 tbsp oil
- • Salt to taste
- • 2 cups water
Instructions
- 1. Boil water with salt, oil, and ajwain.
- 2. Add bajra flour and chili paste, stir quickly to avoid lumps.
- 3. Cover and cook for 5–7 minutes.
- 4. Serve warm with a drizzle of oil or pickle.
Carrot & Coconut Ladoo
A no-cook sweet made with natural ingredients.
Health Benefits:
Carrots are rich in Vitamin A, dates provide natural energy, and coconut gives healthy fats.
Ingredients
- • 1 cup grated carrot
- • ½ cup desiccated coconut
- • 5–6 dates (pitted)
- • 2 tbsp roasted sesame seeds
- • ½ tsp cardamom powder
- • 1 tsp ghee
Instructions
- 1. Blend dates into a paste.
- 2. In a pan, dry roast grated carrot until slightly soft.
- 3. Mix with dates, coconut, sesame seeds, and cardamom.
- 4. Add a little ghee, roll into small ladoos.
- 5. Store in an airtight box.
Sprouted Moong Salad with Lemon Dressing
A crunchy, refreshing salad packed with plant protein.
Health Benefits:
Sprouts are high in protein and enzymes. Lemon enhances Vitamin C absorption, and raw veggies add fiber.
Ingredients
- • 1 cup sprouted green moong
- • ½ cucumber (chopped)
- • 1 tomato (chopped)
- • 1 small onion (finely chopped)
- • 1 green chili (optional)
- • Juice of 1 lemon
- • Salt & black pepper to taste
- • Fresh coriander leaves
Instructions
- 1. Rinse sprouts and steam lightly (optional for easy digestion).
- 2. Mix sprouts with cucumber, tomato, onion, and chili.
- 3. Add lemon juice, salt, and pepper. Toss well.
- 4. Garnish with coriander and serve fresh.
Pumpkin Sabzi with Fenugreek Seeds
A sweet-sour North Indian-style curry perfect with roti or puri.
Health Benefits:
Pumpkin is rich in Vitamin A and antioxidants. Fenugreek aids digestion, and jaggery provides iron and natural sweetness.
Ingredients
- • 2 cups pumpkin (peeled & diced)
- • 1 tsp fenugreek seeds
- • 1 tsp fennel seeds
- • 1 green chili (slit)
- • 1 tbsp jaggery
- • ½ tsp turmeric powder
- • 1 tbsp oil
- • Salt to taste
Instructions
- 1. Heat oil in a kadhai, add fenugreek and fennel seeds.
- 2. Add pumpkin, turmeric, and green chili. Sauté for 5 minutes.
- 3. Add ½ cup water, cover, and cook until pumpkin is tender.
- 4. Stir in jaggery and salt, cook for 2 more minutes.
- 5. Serve warm with chapati.
Drumstick Sambar with Tamarind
A tangy, protein-packed South Indian favorite.
Health Benefits:
Drumsticks (moringa pods) are rich in Vitamin C and iron. Toor dal gives protein, while tamarind aids digestion.
Ingredients
- • ½ cup toor dal (pigeon peas)
- • 2 drumsticks (cut into pieces)
- • 1 medium onion (sliced)
- • 1 tomato (chopped)
- • 1 tbsp sambar powder
- • 1 tbsp tamarind pulp
- • 1 tsp mustard seeds
- • 8 curry leaves
- • 1 dry red chili
- • 1 tbsp oil
- • Salt to taste
Instructions
- 1. Pressure cook dal with turmeric until soft, mash well.
- 2. Boil drumsticks with onion, tomato, and tamarind pulp.
- 3. Add cooked dal and sambar powder, simmer 10 minutes.
- 4. Temper mustard, curry leaves, and chili in oil; pour into sambar.
- 5. Serve with steamed rice or idli.
Kashmiri Nadru Yakhni (Lotus Stem Curry)
A Kashmiri specialty with a yogurt-based gravy and unique texture.
Health Benefits:
Lotus stem is rich in calcium and fiber, curd supports gut health, and fennel aids digestion.
Ingredients
- • 200g lotus stem (cleaned & sliced)
- • 1 cup curd (whisked)
- • 1 tsp fennel powder
- • ½ tsp dry ginger powder
- • ½ tsp cumin seeds
- • 2 green cardamoms
- • 1 bay leaf
- • 1 tsp ghee
- • Salt to taste
- • 2 cups water
Instructions
- 1. Boil lotus stem slices until tender.
- 2. Heat ghee, add cumin, bay leaf, and cardamoms.
- 3. Stir in fennel and dry ginger powder.
- 4. Add whisked curd and stir quickly to avoid curdling.
- 5. Mix in lotus stem, salt, and simmer for 10 minutes.
- 6. Serve with steamed rice.
Millet Upma with Vegetables
A light, fiber-packed breakfast that keeps you full.
Health Benefits:
Millet is diabetic-friendly, gluten-free, and rich in fiber. Vegetables add vitamins, minerals, and antioxidants.
Ingredients
- • 1 cup foxtail millet (washed & soaked 30 min)
- • 1 onion (chopped)
- • ½ cup carrots, beans, peas (chopped)
- • 1 tsp mustard seeds
- • 1 tsp urad dal
- • 1 dry red chili
- • 8 curry leaves
- • 2 tsp oil or ghee
- • Salt to taste
- • 3 cups water
Instructions
- 1. Heat oil, add mustard, urad dal, chili, and curry leaves.
- 2. Add onion and sauté until soft.
- 3. Mix in vegetables and stir-fry.
- 4. Add millet, salt, and water. Cover and cook until millet is fluffy.
- 5. Serve hot.
Sweet Potato & Carrot Soup with Curry Leaves
Creamy and comforting, full of antioxidants and natural sweetness.
Health Benefits:
Sweet potatoes are rich in Vitamin A, carrots improve eye health, and curry leaves aid digestion. Coconut milk provides healthy fats.
Ingredients
- • 1 cup sweet potato (peeled & chopped)
- • 1 cup carrots (chopped)
- • 1 small onion (sliced)
- • 1 tsp ginger-garlic paste
- • 1 tsp curry leaves
- • 1 tbsp coconut milk
- • 1 tsp olive oil or ghee
- • Salt & pepper to taste
- • 3 cups water
Instructions
- 1. Heat oil in a pot, sauté onion and ginger-garlic paste.
- 2. Add sweet potato, carrot, curry leaves, and water. Cook until soft.
- 3. Blend into a smooth puree.
- 4. Stir in coconut milk, salt, and pepper.
- 5. Serve warm.
Quinoa Pongal with Black Pepper
A wholesome twist on ven pongal, using quinoa for extra nutrition.
Health Benefits:
Quinoa is gluten-free and protein-rich, while moong dal aids digestion. Black pepper boosts metabolism, and ghee supports gut health.
Ingredients
- • ½ cup quinoa (washed)
- • ½ cup yellow moong dal
- • 1 tsp black pepper (coarsely crushed)
- • 1 tsp cumin seeds
- • 1 tbsp ghee
- • 1 tsp grated ginger
- • 8–10 curry leaves
- • Salt to taste
- • 3 cups water
Instructions
- 1. Wash quinoa and moong dal together.
- 2. Pressure cook with 3 cups water, salt, and turmeric until soft.
- 3. Heat ghee, add cumin, black pepper, curry leaves, and ginger.
- 4. Pour over the quinoa-dal mix and stir well.
- 5. Serve hot with coconut chutney or sambar.