Unique Indian Recipes
/Recipes
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.
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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.
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.
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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.
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.
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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.