5 Best Healthy Foods

Indian cuisine is extremely healthy and delicious. They are made using homemade spices and the vegetables used in making these dishes are grown with the help of natural foods. Here is a list of 5 best healthy foods loved across the country:

1. Table of Contents

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   Aloo Gobi

Aloo Gobi is one of the best Indian dishes which is known for its aromatic spices and Taste. Here is the simple and delicious recipe to make it, Its a one of the 5 best healthy foods.

Ingredients:

• Cut 1 cauliflower into small pieces
• Take 2 potatoes and peel and chop them
• Take onion, peel it and chop it finely
• Chop 2 tomatoes
• Take 2 green chilies and chop them into small pieces
• Take 1 inch piece of ginger and grate it
• Take 3-4 garlic cloves and chop them finely
• Take 1/2 teaspoon cumin seeds
• Take 1/2 teaspoon turmeric powder
• Take 1 teaspoon coriander powder
• Take 1 teaspoon cumin powder
• Take 1 teaspoon garam masala
• Take 1/2 teaspoon red chili powder
• Take salt according to your taste
• Take 2 tablespoons mustard oil
• 1/4 cup water
• 1/2 Take 1/2 teaspoon coriander leaves Garnish

Instructions:

      1. Preparation:

• Wash the cauliflower and cut it into small pieces and keep aside.
• Cut the potatoes into small pieces.
• Finely chop the onion, tomato, garlic and ginger.

2. Cooking the Spices:

• Take oil in a pan or Embroidery and heat it on low flame.
• Add cumin seeds to the hot oil and let them crackle for a few seconds.
• Add chopped onion and let it cook for about 4-5 minutes.
• Add garlic and ginger, let them cook for 1-2 minutes until they start to smell fragrant.

3. Add the Tomatoes and Spices:

• Add tomatoes cut into small pieces and cook them until they become soft and oil separates, about 5-6 minutes.
• Take turmeric powder, coriander powder, cumin powder, red chili powder and salt. Mix well and cook for 1-2 minutes.

      4. Cook the Potatoes and Cauliflower:

• Now add chopped potatoes and cauliflower in the pan.
• Mix everything well, making sure the vegetables are coated with the spices.
• Add about 1/4 cup of water and cover the pan, then let the vegetables cook on low flame for 15-20 minutes, stirring occasionally with a ladle or spoon. If for some reason the curry looks too dry, you can add some more water.

      5. Final Touches:

• When the potatoes and Cauliflower are ready, sprinkle garam masala over them and mix them gently.
• Add salt and spices and mix.

6. Garnish and Serve:

• Garnish with some freshly chopped coriander leaves.
• Serve hot on a plate with roti, naan or rice.

Enjoy your delicious aloo Cauliflower!

2. Card Fritter

Card fritter is a popular and delicious North Indian dish made with gram flour and served in a spicy yogurt based curry. Its a one of the 5 best healthy foods.

Ingredients:

      a) For Pakora (Fritters):

• 1 cup gram flour
• 1-2 tsp rice flour for crispiness
• 1 medium sized onion finely chopped
• 1-2 green chilies chopped into small pieces
• 1 tsp ginger grated
• 1/2 tsp carom-seed
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp baking soda for softening
• Salt to taste
• Fresh coriander finely chopped
• Water as required
• Oil for frying

      b) For Card (Gravy):

• 1 cup curd (whipped)
• 2 tsp gram flour
• Water 1 cup
• Turmeric powder 1/2 spoon
• Chili powder 1/2 tsp
• Salt to taste

      c) For Tempering (Tarka):

• Ghee or oil 1-2 tsp
• Cumin seeds 1/2 tsp
• Mustard seeds 1/2 tsp (optional)
• 1-2 dried red chilies
• 1-2 green cardamom pods (optional)
• 1-2 cloves (optional)
• 1 stick cinnamon (optional)
• 1-2 tsp grated ginger
• 1-2 green chilies chopped into small pieces (optional)
• fenugreek-seeds 1 tsp (dried fenugreek leaves) (optional)

Instructions:

      1. Prepare the Pakoras:

• Take a bowl and add gram flour, rice flour, cumin seeds, carom-seed, red chili powder. Add chili powder, turmeric powder, salt and chopped cardamom.
• Add green chilies, ginger and fresh coriander to it.
• Mix everything well and add water little by little to thicken the card.
• Heat oil in a pan to fry the fritters.
• Take a spoonful of the gram flour batter and drop them into the hot oil, shape them into fritters and fry in the oil until golden brown and crispy.
• Once the fritters are cooked, take them out and dry them by placing them on a paper towel to drain out the oil.

      2. Prepare the Card (Gravy):

• Take a bowl, whisk the curd and gram flour together, add water and then mix them together to make a smooth batter.
• Take a pan, heat ghee or oil and add cumin seeds, mustard seeds and any optional whole spices like cardamom, cloves and cinnamon.
• When they start crackling, add ginger and green chilies and cook for a minute.
• Add the curd and gram flour mixture to the pan. Keep stirring the mixture continuously to avoid lumps.
• Bring the mixture to a boil on low flame, keep stirring continuously to prevent curdling and simmer for about 10-15 minutes on low flame and add turmeric powder, red chili powder and salt.
• If you feel that the water is not enough, you can add water.

      3. Add the Pakoras to the Card:

• When the card thickens a bit, add fried fritters to it.
• Boil it for another 5-7 minutes so that the fritters absorb the flavor of the card.

      4. Temper the Card (Tarka):

• Take a pan and heat ghee or oil in it.
• Add cumin seeds, mustard seeds and fenugreek-seeds to it and fry or a few seconds.
• Now add this tempering to the boiling card.

      5. Serve:

• Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Enjoy Card Pakoras!

3. Samosa

Samosa is one of the popular Indian snacks which is prepared using flour, spiced potatoes and peas. Its a one of the 5 best healthy foods.

Ingredients:

     a) For the Dough:

• Refined flour 2 cups
• Vegetable oil or ghee 4 tbsp
• Salt 1/2 tsp
• Water 1/4 cup (adjust as required)

      b) For the Filling:

• Take 3 potatoes, boil, peel and mash
• Green peas 1/2 cup (boiled or frozen)
• Oil 2 tbsp
• Cumin seeds 1 tsp
• Take one ginger and grate it finely
• 2 green chilies, finely chopped (optional)
• Turmeric powder 1/2 tsp
• Red chili powder 1/2 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Lemon juice 1 tsp
• Salt to taste
• Fresh coriander leaves, chopped (optional)

      c) For Frying:

• Deep fry Samosas

Instructions:

1. Prepare the Dough:

• Take a bowl and add flour, salt and oil or ghee to it.
• Rub the oil into the flour with your fingers until it resembles breadcrumbs.
• Add water slowly to the flour and knead it into a stiff but smooth dough.
• Put the dough on a wet cloth and keep it covered for 30 minutes.

2. Prepare the filling:

• Heat oil in a pan on medium flame.
• Add cumin seeds and let them crackle.
• Add grated ginger and green chilies and fry for 1-2 minutes.
• Now add turmeric powder, chili powder, garam masala and coriander powder and mix well.
• Add mashed potatoes, boiled peas and salt and mix well.
• Add lemon juice and chopped coriander leaves. Allow the mixture to cool.

3. Assemble the Samosas:

• Make small balls of the dough and roll them into thin oval shapes (about 6 inches in diameter).
• Cut each oval in half to make two semicircles.
• Take one semicircle, fold it into a triangular shape to make a cone, and seal the edge with water.
• Now fill the cone with the potato-pea mixture.
• Press the open edge with water to seal. Repeat for all.

4. Fry the Samosas:

• Heat oil in a deep pan on medium flame.
• Gently add the samosas to the pan and fry them on medium-low flame till they are golden brown and crispy.
• When the samosas are ready, place them on a paper towel.

Enjoy the samosas with chutney!

4. Baingan Fills 

Here’s a classic Baingan Fills recipe, a smoky and flavorful roasted eggplant dish from Indian cuisine. Its a one of the 5 best healthy foods.

Ingredients:

• 1 large eggplant (about 500 g)
• 2 tablespoons oil (mustard or vegetable oil)
• 1 medium onion (finely chopped)
• 2 medium tomatoes (finely chopped or pureed)
• 2–3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 green chilies (finely chopped, adjust to taste)
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• Salt (to taste)
• Fresh cilantro leaves (chopped, for garnish)

Instructions:

1. Roast the Eggplant:

• Wash and pat dry the eggplant. Prick it with a fork in a few places to allow steam to escape during roasting.
• Roast the eggplant directly over an open flame (gas stove or grill) until the skin is charred and the flesh becomes soft. This may take 10–12 minutes, turning it occasionally.
• Alternatively, roast it in an oven at 200°C (400°F) for 30–35 minutes.
• Once roasted, let it cool slightly. Peel off the charred skin and mash the flesh with a fork. Set aside.

2. Prepare the Base:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add minced garlic, grated ginger, and green chilies. Sauté for a minute until aromatic.
• Add chopped onions and cook until golden brown.

3. Cook the Tomatoes:

• Add the chopped or pureed tomatoes. Cook until the oil starts to separate and the mixture thickens (about 5–7 minutes).

4. Spice It Up:

• Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

      5.  Add the Eggplant:

• Stir in the mashed eggplant and mix thoroughly. Cook for 5–7 minutes on low heat, allowing the flavors to combine.

6. Finish with Garam Masala:

• Add garam masala and mix well. Cook for another minute.

7. Garnish and Serve:

• Turn off the heat and garnish with fresh cilantro leaves.
• Serve hot with roti, paratha, naan, or steamed rice.

Enjoy your homemade smoky and delicious Baingan Fills!

5. Methi Thepla

Here’s a simple and delicious recipe for Methi Thepla, a traditional Gujarati flatbread made with fenugreek leaves, Its a one of the 5 best healthy foods.

Ingredients:

• Fresh fenugreek leaves (methi): 1 cup, finely chopped
• Whole wheat flour (atta): 2 cups
• Besan (gram flour): 2 tablespoons
• Yogurt (dahi): 2–3 tablespoons
• Turmeric powder (haldi): 1/2 teaspoon
• Red chili powder: 1 teaspoon (adjust to taste)
• Coriander powder (dhania): 1 teaspoon
• Cumin seeds (jeera): 1 teaspoon
• Carom seeds (ajwain): 1/2 teaspoon
• Sesame seeds (til): 1 teaspoon
• Salt: To taste
• Ginger-green chili paste: 1 teaspoon
• Oil: 2 tablespoons (for kneading) + extra for cooking
• Water: As needed

Instructions:

      1. Prepare the dough:

• In a large mixing bowl, combine wheat flour, besan, turmeric powder, red chili powder, coriander powder, cumin seeds, carom seeds, sesame seeds, and salt.
• Add chopped fenugreek leaves and ginger-green chili paste.
• Mix well, then add yogurt and oil.
• Gradually add water, kneading into a soft but firm dough.
• Cover and let the dough rest for 15–20 minutes.

      2. Roll the thepla:

• Divide the dough into small balls.
• Dust each ball with dry flour and roll it into a thin, round flatbread (about 6–8 inches in diameter).

      3.  Cook the thepla:

• Heat a tawa (griddle) on medium heat.
• Place a rolled thepla on the tawa. Cook for 30 seconds, then flip.
• Apply a little oil on the cooked side and flip again. Repeat for the other side.
• Cook until golden spots appear and the thepla is evenly cooked.

      4.  Serve:

• Serve hot with yogurt, pickle, or a cup of chai.

Enjoy your homemade Methi Thepla!