Here are some simple, easy-to-make Healthy recipes that you can make in less than 30 minutes. For more mouth-watering recipes like this, order your cookbook today!

Lamb Curry

Rogan Josh or Mutton Curry

1 pound bone intact or boneless lamb or mutton
5 tablespoons vegetable or olive oil
1 cup finely chopped onion
1 cup tomato puree
1 teaspoon grated garlic cloves
1 teaspoon peeled and grated fresh ginger
cup plain stirred yogurt
1/2-1 cup water
4-5 whole black peppercorns
2 whole black cardamom pods
5 whole green cardamom pods
4 whole cloves
1 cinnamon stick
2 pieces bay leaves
teaspoon turmeric powder
1 teaspoon ground coriander powder
1/2 teaspoon ground cumin
1/2 teaspoon red chili powder (optional)
1 teaspoon meat masala powder
1/2 teaspoons garam masala
pinch of sugar (to balance taste)
Chopped fresh cilantro leaves (to garnish)
Ginger juliennes (to garnish)
Pinch garam masala (to garnish)


  1. Heat oil in a wide heavy pot or pressure cooker over medium heat. Put the dry condiments in the hot oil and let them sizzle.
  2. Now add the onions. Stir fry for 5 minutes until they turn a medium brown color but not burnt.
  3. Add the ginger and garlic paste and stir for 30 seconds and the lamb/mutton pieces. Fry until brown in color for a minute or so.
  4. Add all the dry spices including meat masala, tomatoes and salt/sugar. Cook for 30 seconds. Take the pan off the heat and add in the yogurt continuously stirring so that it does not curdle. Add water as needed.Cook the curry on slow heat until meat is fully cooked or pressure cook until done. The curry should be thick. Check for taste.
  5. Garnish with cilantro leaves, ginger and garam masala. Serve hot with basmati boiled rice or naan bread.

Note: You can make fresh tomato puree by blending tomatoes in a blender. You can add a tablespoon of fresh cream to garnish.


Healthy Vegetarian Snack - Poha

2 cups (dry thick Poha (flattened rice)
pinch asafetida
1 teaspoon mustard seeds
1 small chopped onion
1 small diced boiled potato
4 tablespoons peanuts or cashews
1/2 teaspoon turmeric powder
5-6 curry leaves
2 green chilies slit lengthwise (optional)
Salt to taste
pinch of red chili powder
2 tablespoons fresh chopped cilantro (to garnish)
Fresh lemon (squeeze before serving)


  1. Put the dry Poha in a large colander or sieve and wash under running water for 2 minutes. Keep aside to drain.
  2. Heat olive oil in a pan. Season with asafetida, mustard seeds and peanuts. As soon as they crackle, add diced onion and curry leaves. Fry until they start to turn slightly brown.
  3. Add the green chilies now if you are using them. Add the potatoes. Red chili powder and turmeric and give it a quick stir for a 1-2 minutes.
  4. Drain the poha completely to remove all water and add it to the above mix. Season with salt to taste and mix well. Poha should be fluffy and moist.
  5. Garnish with chopped cilantro. Squeeze lemon juice and serve hot.

Note: Poha is flattened rice, usually eaten for breakfast or as a snack. Turmeric has natural anti-inflammatory properties. The curry leaves stimulates digestive enzymes and helps break down food more easily. The health benefits of cilantro come from beneficial phytonutrients and antioxidants, especially the flavonoid quercetin. The spices and the potatoes make this dish a perfect comfort food without making you feel full.