The increasing prevalence of obesity, diabetes mellitus and hypertension has become a major public health concern worldwide. Unhealthy dietary habits, sedentary lifestyle, excessive intake of refined foods and lack of physical activity are some of the major factors contributing to these lifestyle disorders. These conditions not only reduce the quality of life but also increase the risk of serious complications such as cardiovascular diseases, kidney disorders, and metabolic abnormalities. Diet plays a significant role in the prevention and management of obesity, diabetes, and hypertension. Consumption of foods high in fat, sugar, and calories with low dietary fiber has been associated with poor glycemic control, weight gain, and elevated blood pressure. Therefore, there is a growing need to develop nutritious, low-fat, high-fiber, and acceptable food products that can help individuals manage these health conditions effectively. Traditional and locally available food ingredients such as sprouts, whole grains, pulses, and vegetables possess high nutritional value and therapeutic potential. However, many healthy foods are often rejected due to poor taste, texture, or lack of awareness regarding their health benefits. Hence, developing palatable therapeutic recipes that combine nutritional adequacy with sensory acceptability is essential for improving dietary adherence among obese and diabetic individuals. Keeping these concerns in view, the present study was undertaken to develop and evaluate healthy therapeutic recipes suitable for obese, diabetic and hypertensive patients. The study focused on assessing the organoleptic acceptability and nutritional suitability of the developed recipes to promote healthier dietary practices and better health outcomes. Various nutritious recipes such as Lotus Stem Cutlets, Sprouted Channa Chaat, Black Channa Casserole, Poha, Vegetable Idlis and Moong Dhal Stuffed Cheela were prepared using locally available ingredients rich in fiber and low in fat. The developed recipes were evaluated for sensory attributes including appearance, texture, taste, flavour and overall acceptability by a panel of ten judges and obese/diabetic patients using organoleptic evaluation methods. The nutritional analysis indicated that the recipes were nutritionally adequate, high in dietary fiber and low in fat, making them suitable for dietary management of obesity, diabetes and hypertension. Most of the developed recipes were highly acceptable among both judges and patients. The study concludes that healthy, low-cost, and palatable therapeutic recipes can improve dietary adherence and support better health outcomes among obese and diabetic individuals.