Combining the moist, subtle flavour of mushrooms with the tang of garlic and capsicum…. Make a light meal out of it, a snack, or simply an appetizer.

A colourful selection of fresh and nutritious veggies is steeped in the charmoula marinade (of algerian and moroccan origin) and crisped to perfection. Make sure you make the marinade right, since that is the highlight of this recipe.

Sautéed broccoli combined with soft paneer and marinated in a spicy and flavoursome red pepper sauce, makes a delicious and nutritionally-balanced starter. Remember to serve these hot!

A delicately flavoured salad which could also double up as a substantial meal. If buffalo mozzarella is difficult to find, you can substitute with feta cheese, which is a slightly salty fresh cheese if greek origin. Traditionally, pinenuts are used in pesto-but cashews or pistachios do just as well. This pesto can also be used to make a delicious pasta dish too.

Potato croquettes wrapped in bands of fettuccine makes for an elegant yet simple appetizer!

A spicy tangy sauce with filling and velvety beans. You can replace the lima beans with veggies of your choice as well.

Bow shaped pasta tossed in a simple olive salsa and herbs. Add a portion of garlic bread and a glass of wine if you like, to complete this meal. Do keep in mind that the olives are pickled in brine and so you may need to a little cautious while adding salt to this recipe.

A cheesy delight served with a delicate, spicy and tangy tomato red wine sauce! Serve as a starter or evening tea snack or enjoy with a bowl of hot soup .

Thai soups are either coconut-milk based or thin and clear flavoured with lemon grass and pepper. This thin clear soup is well-endowed with taste as well as therapeutic properties-especially if you have a cold or a sore throat. Soya sauce, garlic, and pepper add a nice tarty flavour making it an ideal soup to soothe your bad throat. If you are serving a Thai -based meal, begin with this thin soup dotted with paneer and vegetables, and your family will enjoy it.

Let us borrow some ideas from japanese cuisine! this healthy version of sushi is loaded with paneer, spinach, carrots, baby corn, capsicum and cucumber. Really a vitamin and mineral rich treat! make sure you roll each spinach leaf carefully so that it doesn’t break.

Perfectly cooked Noodles are first mixed with spring onions, sprouts and spice powders to ensure uniform mixing of the ingredients. This scrumptious mixture is then tossed with sautéed veggies of varied colours and textures, which makes this quick and easy dish a delight to behold and devour. Serve the Singapore Rice Noodles as soon as it is ready, not that you can wait for much longer after that peppy aroma teases your nostrils! Other must-try recipes using rice noodles in our collection include Burmese Khowsuey and Thai Stir-fried Noodles .

There are many exciting aspects to the hara tava burger! most notably, there is the unique cutlet made up of green chana and spinach, which explains the name of this burger! then, there is a zesty side that adults will love, all thanks to the spicy mayonnaise and the cheesy, herby potato wedges. I would like to draw your attention to the bread slices used in this recipe and in many others… they play a very important role, acting as a binding agent and also ensuring that the cutlet is soft.

Tangy, spicy, tempting… name it and you’ll get it in this super-duper hara bhara burger! the popular hara bhara cutlet, usually served as a starter, is combined with marinated paneer and onion rings to make a delectable burger. Regular fries perked up with chilli powder and garlic makes a great accompaniment for this burger, while the green chutney adds a minty touch.

As the name three bean burger suggests, this high-protein delight combines three tasty beans—rajma, chawli and kabuli chana—with vegetables. Paneer and bread crumbs act as binding agents, while the uncooked salsa imparts a mexican touch. No fuss, easily made, but you just need to remember to make the curd spread in advance as the curds have to be hung for half an hour. This will help to remove any excess water and give a thick spread—after all, nobody likes a soggy burger!