Palak and paneer are made for each other. Not only do the two flavours and textures complement each other, but the vibrant green and the soft white combine beautifully to make this dish a treat for the eyes too!

The Indian answer to barbecues, an irresistible paneer tikka made of paneer, capsicum, onions and tomatoes marinated in a slightly spicy tandoori marinade.

A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.

An unusual combination of flavours and ingredients creates a sumptuous snack that is sure to tickle your taste buds. Makes a great burger filling too.

A dish fit for the royals! vegetables like pumpkin, baby corn and onions are sautéed before being boiled and then simmered with boiled rajma, toovar and masoor dals. Coconut, ginger-garlic paste and chilies add all the extra flavors!

Usually oil-laden, this Gujarati favourite gets the healthy treatment through pressure-cooking and baking and replacing poha for high fat coconut!

Go green with this methi and palak combo and build up reserves of vitamin A, calcium and folic acid.

Chapatti gets a complete dressing up to suit the fun taste of kids!

A protein-packed paneer topping gives a healthy twist to this all-time favourite with kids.

Deliciously good, it is a super accompaniment to almost any main course dish.

Mouth-melting bread koftas in delicious pumpkin curry.

Try these delicious parathas that score high on nutrition too. An assortment of chopped vegetables and spices are stuffed into the paratha and cooked until done. All you need is a pickle and some curd to go with it.

stuffed capsicum rings recipe | stuffed capsicum tava fry | cheesy stuffed bellpeppers | Capsicums are stuffed with a tasty filling of paneer and white sauce.

Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, I have added chopped spring onions. This chaat is a meal in itself! The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk are now available in tetra packs at grocery stores, so you need not go through the effort of extracting it!