Stepathlon's healthy recipes book is a compilation of quick and healthy recipes shared by health food lovers. The book shares short and easy recipes for busy individuals who hardly have time to cook an elaborate lunch or dinner but still wish to maintain a healthy diet.
All recipes were shared with Stepathlon Lifestyle by users during a health recipe contest held across Stepathlon's Facebook page, Twitter profile & the community site.
4. Double Delight
Sharmistha Sahoo
Homemade
Ingredients Muesli
Oats
Milk Preparation:
Chopped nuts
Apples Soak oats in milk overnight.
Raisins or dried cranberry The next morning add a
Cinnamon couple of tablespoons of
your favorite chopped nuts,
diced apple, raisins or dried
cranberry and cinnamon.
Mushroom and
Spinach Omlette Ingredients
2 eggs
Preparation: Spinach
Whisk eggs, add chopped Mushrooms
spinach and mushroom to Olive oil
omelet mixture and cook Sea salt
in a little bit of olive oil.
Flavor with sea salt.
5. Mixed Vegetable
Omelette -Jayshree Bansod
Ingredients
30 gms cabbage
30 gms onions
30 gms fenugreek leaves
20 gms tomato
20 gms green peas
15 gms coriander leaves
15 gms green chillies
2 tbsp vegetable oil
2 tsp red chilli powder
½ tsp turmeric powder
2 eggs
salt to taste
Preparation:
Finely chop cabbage, onion, tomato, green chillies, fenungreek leaves and coriander. Heat the
pan on a low flame and put some oil into the pan. Add onions and green chillies and fry until
light brown. Then add cabbage, green peas and fry well. Add turmeric powder, red chilli powder
and salt. Mix well. Add fenugreek leaves and tomato, mix well. Crack the eggs into a bowl and
whisk them. Pour into the vegetable mix and cook on both sides. Serve hot.
‘As a quick breakfast this can be a very good source of protein, carbohydrates and fibre. ’
6. Healthy Oats Upma
-Jayshree Bansod
Ingredients
1/2 cup oats
1/2 cup mixed vegetables
parboiled (such as carrots,
french beans, green peas,
broccoli)
1 tsp chopped green chilies
1 small onion chopped
2 tbsp oil
1 tsp mustard seeds
2 cups boiling water
1 tsp sugar
10 gms curry leaves
2 dry red chilies
2 tbsp coriander leaves
1 tbsp butter
2 tbsp grated cheese
2 tbsp lemon juice
salt to taste
Preparation:
Heat oil in pan and add mustard seeds. When they crackle, add green chilies, red chilies and
curry leaves and sauté for 1 minute. Then add chopped onions and sauté until the onions become
golden brown. Add oats and again sauté for 2-3 minutes. Add boiled water, vegetables and salt
and allow it to cook until the water evaporates. Add sugar and lemon juice and mix. Add butter
and mix again. Put it in a serving bowl and garnish with coriander.
‘Oats are an excellent and nutritious food. Oats contain protein, carbohydrates, calcium,
iron, zinc and B group vitamins.’
7. Oats Cereal Bar
-Minal Mehta
Ingredients
2 cups white oats
1 cup wheat flour (sieved)
¾ cup powdered brown
sugar
¾ cup seedless raisins
½ cup wheat germ
½ cup toasted and chopped
walnuts
½ tsp salt
½ tsp powdered cinnamon
½ cup oil
½ cup honey
½ cup corn syrup
2 tbsp vanilla essence
Preparation:
Preheat oven to 175°C. Line a 13×9 inch tray with foil and grease with oil. In a large bowl, mix all
the dry ingredients, in a small bowl mix the remaining liquid ingredients. Mix both the dry and
liquid ingredients and press the mixture evenly into the prepared tray. Bake in oven for 20-25
minutes or until the edges are golden brown. Cool and transfer on a wire rack. Cut into bars and
wrap them individually.
8. Mixed Fruit Hungama
-Preeti Lal
Ingredients
2 tbsp pineapple, squashed
¼ cup water
2 tbsp water melon,
chopped
2 tbsp kiwifruit, chopped
2 tbsp green grapes
2 tbsp apple
1 tbsp lime juice ( optional)
Crushed ice
Preparation:
Mix pineapple squash and water. Put the chopped fruits in the glass and add the pineapple
squash and lime juice. Add some crushed ice in it.
Serve immediately.
9. Green Shots of Cucumber
With Cucumber Mocktail Ira Gulati
Ingredients
For Snack
4 medium cucumbers
3/4 cup low- fat chees/ricotta
1 tsp mint leaves, finely
chopped
1/2 cup peas, boiled
1 tsp green chilli paste
4 tsp fresh low-fat curd /
yoghurt
‘If you love the color green,
1 tsp black pepper powder
1 tsp chat masala your children will surely love this.’
2 tsp oil
Salt to taste
For Mocktail
2 medium cucumbers
1/2 cup mango pulp
2 tsp lemon juice
1tsp jaljeera powder
2 tsp sugar syrup
Salt to taste
2-3 ice cubes
Cucumber and mango for
garnishing
To prepare snacks
Peel and cut each cucumber into 2 parts vertically. Scoop out the centre of each piece using a
scooper/knife. Keep aside. Heat oil in a pan, add green chili paste and peas. After 5 minutes add
paneer and yoghurt. Mix well and cook for another 5 minutes until light golden. Now add pepper
powder, chat masala, mint leave and salt. Mix Well and divide into equal portions. Stuff each
cucumber slice with a portion of the prepared mixture.Cut each slice into 3 equal portions and
garnish with mint leaves . Serve with a smile.
To prepare mocktail
Place the cucumber and mango pulp into a blender, cover and blend until smooth. Add sugar
syrup, lemon juice, jaljeera powder and salt. Pour into glasses with ice cubes and serve.
11. Chilli Baby Corn -Shikha Shah
Ingredients
1/4 kg baby corn, cut into
pieces
2 small onions, quartered
(optional)
6-7 tsps spring onion whites
3-4 tsps spring onion greens
1 tsp chopped garlic
1 tsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tsps corn flour and 5 tsps
water combined
1/2 tsp brown sugar
1 large green capsicum, cut
into thin slices
1 1/2 tsps tomato sauce
1 tsp green chilli paste
2 tsps oil
Large pinch black pepper pwd
1/4 tsp ginger-garlic paste
Salt to taste
Preparation
Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and
shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside. Heat a
heavy bottomed vessel, pour in the left over shallow fried oil, add the chopped ginger and garlic
and saute on high flame for about 30 seconds. Add the chopped spring onion whites and
quartered onions and saute for a further 2-3 minutes. Add sliced capsicum and stir fry on high
flame for 3 minutes. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine.
Add the sauted baby corn and toss for a minute on a high flame. Add 1/4 cup water and adjust
salt if necessary. Add the corn flour water and combine on high flame, tossing the contents, for 3
minutes. You will find that it becomes thick due to the corn flour. Add the chopped spring onion
greens and combine. Garnish with more spring onion greens.
12. Hariyali Tikki -Jayshree Mehta
Ingredients
1 cup multi grain six coarsely
grounded (rice, wheat,
kichadi dal, chana dal,
bajara and jower)
1 cup curd / yoghurt
1 cup grated gourd (lauki)
25 gm methi Leaves
1 tsp ginger-garlic paste
chilli paste
dry red chilli
1/2 tsp turmeric powder,
salt to taste
1 tsp sugar
1 tsp fruit salt
2 tsp oil
1 tsp mustard seeds
1tsp til
pinch of hing
coriander eaves
Preparation:
Mix multi grain flour and curd and keep aside for 1 hour. Add lauki, paste, haldi, salt, sugar and
a little water to make a thick batter. Add fruit salt. Mould with your hands. than bake for 15 to 17
minutes. When golden brown, remove from oven and mould. In a heated pan, add oil, mustard
seeds, til seed, hing, curry leaves, dry red chilli and methi leaves. Cut the muffins and add them
to pan. Mix well and sprinkle coriander leaves.
13. Palak Paneer Magic
-Preeti Lal
Ingredients
100 gms spinach (palak)
4- 5 green chillies
I tsp crushed black pepper
100 gms paneer
2 tbsp raisins
Salt to taste
2tbsp cashew nuts
1 tsp chat masala
Preparation
Wash the spinach and steam for 2 minutes. Arrange them on a plate in a single layer.
Mash the paneer and add chopped green chillies, raisins, chopped cashew nuts, black paper,
salt and mix well. Roll the paneer mixture into a tight roll. Place the roll on the spinach and roll
again. Cut into equal sized round pieces. Grill for 5 minutes. Sprinkle chat masala on top and
serve.
14. Pepper Passion -Krishna Chavda
Ingredients
For Filling:
½ cup onion, finely chopped
½ cup corn, boiled
½ cup spinach, finely chopped
½ cup potato, boiled
¼ cup green peas, boiled
¼ cup green chilli, finely chopped
¼ cup red capsicum, chopped
1 tsp maida
1 tbsp butter
2 tsp grated cheese
¼ cup milk
Salt to taste
Black pepper powder to taste
For Serving
5 red capsicums
Preparation:
Heat the Butter in kadai and add onion, roast for 1 minute.
Add the spinach, red Capsicum, green chillies and cook for another 3 to 4 minutes.
Add corn, potato, green peas, salt, cheese, maida and milk and pepper. Cook on medium heat for
2 minutes until mixture is thick. Turn off the gas and remove from heat. Take red peppers and cut
it down the middle. Fill each with the filling. Grill in oven at 180 C for 5 minutes.
‘Put this pepper passion in your mouth and reach heaven.’
15. Sooji Ka Chila -Meenakshi Kapur
Ingredients
1 cup sooji
3-4 tablespoons of curd /
yoghurt
salt to taste
black pepper to taste
red chilli powder to taste
water to make batter
2-3 green chillies, finely
chopped
A few coriander leaves,
finely chopped
1 carrot finely chopped
1/2 cup peas boiled and
mashed
oil for shallow frying
Preparation:
Take a bowl and add sooji, curd, salt, black pepper, red chili powder, green chillies and coriander
leaves. Add water and make a batter with a consistency that is neither too thick nor too thin. Now,
add boiled carrot and peas and mix them well. Take a tawa or fry pan and add 2-3 tablespoons
of oil. Place some of the batter on the tawa and spread it evenly. Cook one side for about 2-3
minutes and then turn it over and cook for another 2-3 minutes. It is then ready to serve.
16. Instant Stuffed Idlis
-Nisha Dhingra
Ingredients Preparation:
2 cup sooji
1 cup dahi Make a batter with sooji,dahi and warm water. Add
Warm water freshly chopped onions, tomatoes and boiled peas
Chopped onions,tomatoes to the batter. You can add any other vegetable of
Boiled peas
your choice. Add green chilly. Finally add salt to taste
Green chillies
A sachet of Eno
and a sachet of Eno. Mix well and steam in idli
sanchas.
An oil free, steamed and delicious snack is ready.
17. Quick Meals
Khichdi
Put rice in cooker, add haldi ,1 cup moong and then boil it.
-Jayesh.Bhatia
Cucumber Yoghurt
Chop cucumber and onion and to yoghurt. Stir and serve.
-Jayesh.Bhatia
Paneer steak
Marinate paneer steak in all greens that have been ground
together. Grill on both sides chermoula style
-Papple (Caramel Wings)
19. Mixed Salad -Rameshwari Bansod
Ingredients
50gms cucumber
50 gms beetroot
50 gms carrot
30 gms tomato
20 gms green garlic
shallot
20 gms green coriander
leaves
2-3 tsp lemon juice
1 ½ tsp cumin powder
½ tsp black pepper
powder
salt to taste
Preparation:
Chop cucumber, beetroot, carrot and tomato into fine small pieces. Finely cut green garlic shallot
and green coriander leaves. Take a large bowl and mix all vegetables. Add cumin powder, black
pepper powder, salt and lemon juice. Mix well. Put the salad onto a plate and decorate with the
slices of cucumber, carrot, beetroot and lemon.
‘This is a very healthy oil free salad which makes is suitable for all age groups.’
20. Sprout Salad -Jayshree Bansod
Ingredients
30 gms full green moong
beans (moong dal)
30 gms full brown moth
beans (matki dal)
30 gms bengal gram
(full brown chana dal)
30 gms tomato
20 gms capsicum
1 tsp chat masala
salt to taste
Preparation:
Soak moon dal, matki dal and chana dal over night in water. The next day drain the water and
wrap them in a muslin cloth (make a potli) for another day. Then your sprouts will be ready.
Finely chop capsicums and tomato. In a bowl mix the sprouts, tomato, capsicum, chat masala
and salt. Arrange on a plate. For decoration you can also cut a small tomato and stuff it with the
salad and some chopped capsicum.
21. Sprout Lentil Salad -Shyla Bhadwal
Ingredients
1 ½ cup sprouted moong
1 cup chopped tomatoes
1 cup chopped cucumber
1 sliced orange
1 tbsp chopped coriander
1 seeded and chopped green
chilli (optional)
Salad Dressing
1/2 tsp black pepper
1 tsp salt, adjust to taste
1 tsp ground roasted cumin
seed (jeera)
1 tbsp lemon juice, adjust to taste
2 tbsp yogurt (optional for vegan)
1 tbsp ginger juice
1 tsp sugar
1 tbsp olive oil
Preparation:
How to make sprouts:
Soak whole moong for 10 to 12 hours. Water should be about four times more than the moong.
After soaking the moong, it will double in volume. Line a colander with muslin cloth. Drain the
water and loosely wrap the beans with the muslin cloth. Store the soaked beans in a warm dark
place. Alternatively you may also use a sprout maker.
Mix all the salad dressing ingredients together. Keep aside.
Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil turn off the
heat. Cover the pan for about three to four minutes, drain any liquid. Let the sprouts cool to room
temperature and add the dressing. In a serving dish make arrange tomatoes, cucumber and
oranges. On top add the spiced sprouts. Garnish with coriander and green chili.
Sprout salad is a very colorful, refreshing and healthy dish and also a good source of protein
23. Baked Apples
-Antara Roy
Ingredients
2 large apples
3 dried figs
1 tsp of cinnamon
1½ tsp of
chopped walnuts
1 tsp honey
½ cup hung curd/yogurt
Some oil to brush
the cooking dish
Preparation:
Cut the top of the apples off (like a cap) and set it aside. Core the apples and remove the seeds
from the centre. Try not to pierce through the flesh whilst doing so. In a small bowl, chop the figs
and combine them with walnuts and cinnamon. Put the apples on an lightly greased
microwaveable glass bowl and stand them up straight on an oiled microwaveable glass bowl and
stuff the centre with the fig mixture. Put in as much of the filling as possible. Make a clean, skin
deep horizontal slash around the apple, to stop the skin from wrinkling under the heat. Now
place the caps on top of the apples and microwave it them on high (600-700 watts) for 5 minutes,
until a butter knife goes in without any resistance. The apples should be tender. For the hung curd
dressing, whisk the hung curd with a bit of cinnamon, salt and honey, until you get a creamy
texture. As an option, you can also add some roasted walnuts to the dressing for additional
crunch. Serve the dressing on the side with the baked apples.
‘As promised, a fresh, simple and rustic express-dessert. Cheers!!’
24. Oat Ladoos -Geetha Sridhar
Preparation:
Ingredients Roast oats and sesame seeds in a pan stirring
continuously. Allow to cool. Roast ground nuts in
2 cups oats
Sesame seeds
a pan stirring continuously until roasted. Allow to
Ground nuts cool. Mix together the oats, sesame seeds and
1 cup milk ground nuts and blend into a fine powder in a
Chopped cashew nuts, mixer. Add a few drops of milk, if necessary, to
almonds combine the ingredients and to form a soft dough
½ tsp ghee whilst grinding in the mixer. Place the dough into
a bowl and add chopped cashew nuts, almonds
and half a tablespoon of ghee, mix well and leave
for 10 minutes. Grease your palms lightly and form
round balls to give the shape of a ladoo.
Your Oat Ladoos are ready to serve!
25. Khajoori Oats Delight
-Saba Rehan
Ingredients
1 cup khajoor (Dates)
de-seeded and finely
chopped
1/2 cup roasted oats
1/2 cup milk powder
1/2 cup mixed dry fruits,
finely chopped
Preparation:
Put dates into a heated pan, and stir for 10-12 minutes on heat until they become soft. Then add
roasted oats and dry fruit. Mix well. Take off the heat and add milk powder. Mix well.
Quickly make small balls with the mixture and coat them with oats.
Enjoy the dish by popping it into your mouth and feeling the texture and taste of melting date
and crunchiness of oats and dry fruits.
27. Green Delight Smoothie -Ira Gulati
Ingredients
1 banana, cut in chunks
1/2 cup yoghurt
1 apple, cored and
chopped
1/2 cups fresh spinach
leaves
2 tsp honey
2-3 ice cubes
Banana and apple slice
to garnish
Preparation:
Place the banana, yoghurt, apple and spinach into a blender. Cover and blend until smooth.
Now add honey and, to make the smoothie colder, add some ice cubes.
Pour into glasses and serve
28. Refreshing Drinks
Pineapple and Ingredients
½ cup roasted and
Oatmeal Smoothie soaked oats
½ cup of curd / yoghurt
5 slices of pineapple
Preparation: 4 tsp honey
Handful of almonds
Pour all the ingredients in a blender and add some Crushed Ice
crushed ice. Blend.
Pour into a glass and serve chilled.
Enjoy
-Saba Rehan
Homemade Fruit
Ingredients
Freshly Squeezed juice of
Mocktail
Cucumber
Mint
Oranges Preparation:
Grape Take some cucumber and mint juice and add it to a
Pomegranate
mixture of orange, grape and pomegranate juice.
Ice (optional)
Shake the mixture well and add ice if desired. Have a
glass in the morning and post-workout.
Remember to avoid salt and sugar though. You can also
add a few other juices if you wish to.
-Rahul Jain
29. Refreshing Drinks
Saba Rehan
Ingredients
½ Cup roasted and
Pineapple and
soaked oats
½ cup of curd / yoghurt
5 slices of pineapple
Oatmeal Smoothie
4 tsp honey Preparation:
Handful of almonds
Crushed Ice
Pour all the ingredients in a blender and add some
crushed ice. Blend.
Pour into a glass and serve chilled.
Enjoy
Homemade Fruit
Ingredients
Mocktail Freshly Squeezed juices of
Preparation: Cucumbers
Take some cucumber-pudina juice and add it to a Pudina
Oranges
mixture of orange, grape and pomegranate juice.
Grape
Shake the mixture well and add ice if desired. Have a Pomegranate
glass in the morning and post-workout.. This tasty drink Ice (optional)
will not only refresh you, but also keep you energized
and healthy.
Remember to avoid salt and sugar though. You can also
add a few other juices if you wish to, though this is one
of my favourite conbinations.
Saba Rehan