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!

Minty onion rings can be whipped up in a jiffy with easily available ingredients. Use big-sized onions, and separate the rings carefully after slicing, to ensure that the chutney coats them evenly. Although easy, this recipe does taste quite different, because unlike the regular green chutney, this one uses more of mint leaves than coriander. You can use Minty Onion Rings in wraps like Paneer Tikka Kathi Roll and Pindi Chole Roll to make them more flavourful.

The Paneer Kaliya is a spikily flavoured dish with a succulent texture, which makes it really irresistible! Strong scents of powdered fennel and dry ginger make this dish very different from other paneer based subzis. Moreover, the texture also gets a bit different because the paneer is sautéed separately, before adding it to the spice mixture. Half a cup of milk is essential to balance the texture of the gravy and also to bring the spiciness down to a level that will please your taste buds. Serve this subzi with Kashmiri Roti and Kashmiri Fresh Fruit Rice .

The moong sprouts rice is what you could call a ‘one-kadhai meal’! of course, it takes a little help from the handy microwave oven. Rice tossed with a wonderful assortment of spices and paneer, is layered with a toothsome curry of nutritious moong sprouts cooked with a semi-spicy masala paste, and baked in an oven to enhance and lock in the myriad flavours and aromas contributed by the ingredients.

Chana, toovar and green moong dal is a protein-rich combination of dals prepared in an authentic indian style, with aromatic spices and powders. This is something you can cook every day, as it is neither rich nor fat-laden, but provides a good nutrient boost with dietary fibre and b-complex vitamins too.

You will love this colourful and tasty layered paratha, and so will your kids. In this Double Decker Paratha, I have chosen a contrasting combination of colours and flavours – a vibrant carrot stuffing for one layer and a green peas stuffing for the other. However, you can exercise your discretion and choose a different duo if you wish!

A fiery combination of green chillies, which are a rich source of vitamin c, and calcium-rich jeera.

Canapés are amongst the most favourite appetizers all over the world. They usually comprise three parts – the base, the topping and the garnish. In this absolutely novel recipe, mini parathas made of rajgira atta have been used as the base, topped with tongue-tickling aloo subzi. The Rajgira Paratha Canapé is not only tasty and healthy but also gluten-free. Although it is so exciting and unique, this recipe is not very difficult to prepare, so you can confidently go ahead and try it at your next party. You can even make it as a healthy evening snack for kids! Instead of baking the paratha canapés, you can also cook them on a non-stick tava on a slow flame, till they turn crisp. Have a go at other gluten free recipes like Ragi Roti and Palak Paneer Roti .

Green peas add colour and taste to these wholesome gluten free rice and jowar flour parathas. Serve them for breakfast or make a meal out of them at lunch or dinner time!

Not too fond of spinach? chop them and cook them with pressure-cooked masoor dal. Tamarind, ginger, chilies and cardamom add a bounty of flavors, and tadka of cumin seeds, red chilies and curry leaves provides the perfect finishing touch!

A ballet of vegetables and dal, this healthy combination cooked along with a coconut paste. Go for any choice of veggies such as white pumpkin, cabbage etc. You can top with tempering of oil, mustard seeds and curry leaves to give a refreshing feel to the kootu. Whistles: 2 high

dal kabila recipe | healthy dal kabila | creamy urad ki dal | with 35 amazing images A healthy dal kabila which has a lot of nutritional benefits. Learn how to make dal kabila recipe | healthy dal kabila | creamy urad ki dal | dal kabila is Mughal dal which is filled with protein and enriched with the flavor of spices. Urad dal is highly nutritious dal which contains good amount of fiber in it. It is also a good source of protein. This mouth-watering creamy urad ki dal is high in protein, iron, folic acid and zinc, none can deny the nutrient value of this dish! such as this one. dal kabila is a perfect combination to have with rice or parathas. Tips to make dal kabila: 1. Dal tends to thicken as it cools down, add water to adjust consistency and re-heat. 2. You can also add curry leaves to make dal. 3. Serve Dal Kabila hot with roti, rice or paratha of your choice. Enjoy dal kabila recipe | healthy dal kabila | creamy urad ki dal | with detailed step by step photos.

A fiery combination of spices, dominated by the exclusive taste of poppy seeds, cumin seeds and dry coconut, adds a special touch to this dish.