Recipe
Oil-free chocolate peanut butter
Chocolate and peanut butter is one of the best flavor pairings on earth. Plainpeanut butter itself is great nutty goodness in itself and chocolate peanut butter takes it to another level. Once you try it,you'll never want storebought again. Homemade and storebought taste vastly different, and you really can't imagine quite how different until you try homemade. Storeboughts usually have added refined oils or even cold pressed oils. After one taste, it'll all make sense. Not to mention, making your own is infinitely cheaper than those pricey gourmet jars you see for a small little jar that's gone in no time and not even as tasty as homemade. Cacao can be skipped to make a plain version. Try and enjoy healthier home made options.
Recipe
Chuttaracha Thenga Chammanthi (Coconut Red Chili Chutney)
Roast the red chilies, coconut and shallots. Add all the ingredients into a blender/food processor and grind with tamarind without adding water. Use as a chutney or serve as a side dish with rice. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe
Khatta- Meetha Amla Chutney - without refined sugar!
Amla is well-known for its nutritional properties and numerous health benefits, especially for hair and skin. While it is highly beneficial to take amla juice it doesn't always go well with our fussy eaters! How to incorporate the goodness of amla into your diet then? A simple way is to add amla to your regular green coriander mint chutney in place of lemon. Here's another option to pamper your taste buds by transforming amla into a lip-smacking khatta-meetha chutney!
Recipe
Carrot Pickle - Oil free!
My teenage daughter loves the pickles which my mother makes, but like most traditional pickles they are filled with oil for their preservation. This led me to try out a new variation without oil. This quick and easy carrot pickle is made without oil which is relished by both young kids and adults.
Recipe
Arrabiata Sauce (red pasta sauce) - oil-free!
Heat a pot over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the chopped red capsicum and cook till soft and fragrant. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt, capers, olives, and red chillies and serve with choice of pasta. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. To know more, please visithttps://sharan-india.org/healthy-recipes/ Image courtesy for title pic: www.ciaoflorentina.com
Recipe
Marinara Sauce (Tomato based pasta sauce)
Sprinkle a little salt over the chopped onion and garlic. Wait a minute and put it in a thick bottomed pot and dry fry until light golden brown, about 8 to 10 minutes. Add the basil/ oregano/ thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe
Green peas mash- Dairy-free! Oil-free!
Try this delicious creamy green peas mash. It's great for a healthy wintery snack.
Recipe
Oilfree Amaranth leaves chutney
Saag, the Indian moniker for green leafy vegetables, forms an integral part of various regional cuisines in the country. Resembling spinach in appearance, amaranth leaves come in a few varieties ranging from purple and red to green or gold in colour and are found in the foothills of the Himalayas to the coasts of south India. A few years back, the seeds of the plant had gained much popularity for their health benefiting properties because of which they were caped under the superfood segment. But tracing back history, amaranth seeds were the staple food of the Aztecs and have been used for centuries to make many dishes. In south India, sambar and chutney are some of the popular dishes made with amaranthus leaves. This is an oil-free, quick recipe that can be made without dals hence keeping it simple and healthy.
Recipe
Thyme Lime Dressing
Blend all the ingredients together and serve as a dressing with green salads. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe
Chopped Ginger curry- Oil-Free!
Inji Puli is a traditional Kerala side dish, served as a pickle or preserve along with the Kerala Sadhya or the banana leaf meals at most feasts. The fiery ginger cooked in a spiced tamarind base with a dash of jaggery to balance the tastes. There are many ways to make it. Some make a ginger paste, some grate the ginger. I have used chopped ginger.
Recipe
Orange peel chutney – Oil- Free!
In Karnataka we have a theme in the cuisine where we use tamarind pulp as a base to cook many ingredients into a tangy side dish named Gojju. Cook ladies finger and it becomes ladies' finger Gojju, cook ripe mangoes and it becomes mango gojju. Traditionally made with sesame oil. Here is a unique Orange peel Gojju. Orange peels are said to be rich in antioxidants and I have read testimonials of people who use orange peel for therapeutic purposes. They have previously been known for their high levels of vitamin C and its associated health benefits. This led me to understand why our grandmoms decided to make use of orange peels to make gojju. Using all tastes and balancing them is said to be the way to great health. This bitter, sour, spicy and sweet dish will definitely tingle your taste buds.
Recipe
Red Pesto
Mix all the ingredients together in a blender or mixer. Delicious with pasta or served on bread as an appetizer. To know more, please visit https://sharan-india.org/
Recipe
Ginger Almond Pate Recipe (Raw)
In a food processor, combine ginger, garlic and salt. Blend until well combined. Add the almonds and process into a fine meal. Add the lemon juice. Slowly add the water, 2 tbsp at a time, until a thick hummus-like texture is achieved. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe
Guava Coriander Dip
Coriander is high in vitamin as winters are here, we get high-quality coriander rich in Vitamin A and helps in the growth of the body. It is time to mix coriander and guava to enjoy this rich season of wellness. Guava is a rich source of Vitamin C, and coriander has iron in it, this recipe is a perfect combination of iron absorption in your body.
Recipe
Lime Coriander Dressing
Blend everything together in a blender until it looks creamy and you can still see the cilantro in slightly large pieces. To know more, please visit https://sharan-india.org/
Recipe
Oil-free Ridgegourd peel chutney
In Karnataka, this ridge gourd chutney is usually made on the days when ridge gourd dal is prepared by making use of the peels. It tastes like a cousin of mango chutney. This chutney can be relished with rotis or rice.
Recipe
Cumin Yogurt Dressing
Mix all the ingredients together in a bowl. To know more, please visithttps://sharan-india.org/healthy-recipes/
Recipe
Instant Tindli achar- Raw and oil-free
With more and more emphasis on including raw vegetables in our diet, it's not rare that we often find ourselves wondering how to eat more raw foods, how to make our families enjoy raw foods. Using simple spices we can turn the innocent-looking Tindli into a spicy raw pickle. Just make sure that you use the most tender Tindlis.
Recipe
Peas Spread
Brown the onions and garlic in a heated pan. Put all the ingredients into the blender and make into a thick paste. Add water if needed. Serve on toast with a dash of lemon juice on top. Variations Vegetables can be made into great spreads. To know more, please visithttps://sharan-india.org/
Recipe
Apple slices with Cinnamon Date Sauce - add raw to your plate!
The best way to eat fruits is as such. We can add variety to it by making a tasty tangy dip to make fruit eating more interesting. Try this Cinnamon Dates sauce to enhance the flavor of the humble Apple.
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