A protein-rich combination of mixed sprouts and paneer cooked along with cauliflower in a spicy, delicious fashion with a paste of red chillies, coconut and other ingredients, this will make you reach out for more of the main course. Enjoy the mixed sprouts, paneer and cauliflower spicy subzi fresh and hot with roti, puri and rice.

Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the masoor biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.

A colourful and crunchy stir-fry, all thanks to the bean sprouts, which also fortifies this recipe with abundant nutrients.

Truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil.

'Bhuttas' now form a part of this curry.

Chettiars, the natives of Chettinad, are a very successful trading community, and history speaks of the key role they played in trading Indian spices with other countries like Burma. Perhaps because of their expertise in spices and the abundance of these goods in the region, Chettinad cuisine is marked by its spicy flavour and rich texture, which is evident from the ingredients that go into the preparation of the Basic Chettinad Paste, a masala that is used to make popular accompaniments like the Chettinad Curry .

This Kharek ka Halwa is like nothing you've ever tasted before! The combination of dry dates with full-fat milk gives this halwa a rich and intense texture, while an unusual combination of spices gives it a fabulous aroma and flavour. Although it is optional to add coriander seeds, we recommend you to, because it gives the Kharek ka Halwa a very special flavour and mouth-feel.

A modified version of the traditional mulligatawny soup, this recipe features a medley of flavours that your taste-buds will delightedly dive into! What is more, it is also convenient to make as you can make the masala beforehand. Plus, the masala is very versatile, and can be added to dals and subzis too. Not to forget the health angle – tomatoes are rich in folic acid and vitamin C while toovar dal, though just added in a small quantity to impart thickness to the soup, adds to the nutritive value and also makes the soup wholesome and filling! Relish it hot with lots of coriander. You also try other diabetic friendly soups like Oats and Vegetable Broth or Broccoli and Red Capsicum Soup .

Expose your taste buds to some real excitement! The Bharwan Baingan is a super tasty dish of small brinjals, prepared the Punjabi way, with an intensely-flavoured stuffing of onion, coconut and peppy spices. The stuffing, prepared by sautéing a rich onion-coconut paste with spice powders, gives the brinjals an amazing flavour and unique texture too. The stuffed brinjals are cooked slowly and carefully in a kadhai, with a flavourful tempering, till they are soft and aromatic. It is quite exciting to watch the small brinjals transform into this exciting dish, which makes it worth licking your fingers!

Rice Noodles Khowsuey is a vegetarian version of the traditional Burmese delicacy. An exotic addition to your menu, the Khowsuey can be made easily and quickly with ingredients very commonly available in your kitchen! Make the spicy coconut-milk based Khowsuey sauce in advance, and keep the cooked and refreshed noodles also ready. But, for maximum appeal, add the sauce to the noodles and garnish just before serving.

As the name suggests, this mixed vegetable dish is from the kitchens of bhopal. Like most foods from this region, the vegetables (of your choice) are cooked in a creamy, spicy and thereby a rich gravy!

Baghara Tamatar, cooked in the microwave this recipe is extremely simple and quick to make, just perfect when you are too lazy to cook or are short of other vegetables. This subzi is made with a combination of chopped tomatoes and tomato pulp and tempered with a wide assortment of seeds and spice powders, which gives it a super peppy flavour and aroma too. Enjoy this simple tasty dish with rotis or Parathas or just plain bread .

There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you apart as a gourmet cook!

The true highlight of this dish is the paste that is made using red chillies, onions and other well-chosen ingredients. You can make it fresh for a better taste; or to save time, you can make it in bulk and deep-freeze to use as and when required. Healthy ingredients like tofu, mushroom and other veggies enhance this recipe’s health quotient while a basket of creatively-combined ingredients make it a delight for the taste-buds. If you do not like tofu, you can replace it with low fat paneer. Thai cooking is incomplete without coconut milk but as a matter of fact it is high in fat; I have therefore restricted its use to ½ cup as compared to the original recipe that calls for almost 3 times more. Another key ingredient in Thai cooking is lemon grass, which can be used liberally without any fear of calories… this is the secret behind the refreshing touch of most Thai recipes.