Here is a unique One-Dish Dal, which combines two dals with loads of veggies and taste-givers like ginger and green chillies. It is indeed very tasty and filling, and an apt accompaniment for any meal. When you are in the mood to do something different, you can even have this dal as a mid-day snack or breakfast, because it is so sumptuous! A traditional tempering of seeds and curry leaves adds more josh to this wholesome combo of veggies and dal, making it a truly delectable dish. You can also try other one-dish recipes like Lentil and Vegetable BrothLentil and Vegetable Broth and Dal Dhokli .

Typically served with soup as a starter or light dinner, the Veg Stuffed French Bread can also be enjoyed as an off-beat evening snack with a cup of desi tea! Soft and fresh baguette bread is stuffed with a creamy stuffing of corn and coloured capsicums, and baked to perfection till the cheese melts, and the spices and herbs fuse with the remaining ingredients. With the creaminess of butter and white sauce, the crunch of veggies, the softness of bread and the gooeyness of molten cheese, this multi-textured Veg Stuffed French Bread is a real treat to the palette. You can adjust the spice levels of this dish by adding more or less chilli flakes as you please. You can also try other recipes like the Stuffed Hot Dog Rolls or Schezuan Fries Hot Dog Sandwich

Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with 23 amazing images. Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup is a sumptuous traditional fare mildly sweetened with coconut milk. Learn how to make Thai pumpkin soup with coconut milk. To make Thai style pumpkin soup, heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the red curry paste and sauté on a medium flame for 3 minutes. Add the pumpkin, coconut milk and vegetable seasoning cube along with 2 cups of water, mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally. Cool slightly, blend it in a mixer till smooth. Transfer the mixture into a deep non-stick, add the coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot. Red pumpkin is a favourite ingredient for making soups, all over the world. In fact, there are many renowned recipes like the Roman Style Pumpkin Soup . Here, quick and easy pumpkin soup has been presented with an Oriental touch. Thai pumpkin soup with coconut milk brims with multiple flavours, ranging from the spiciness of red curry paste to the pungency of onions and garlic. Vegetarian seasoning cubes make the aroma of the soup surge high, while coconut milk gives it the characteristic Thai touch. When you bring together the right ingredients in the right way, you are sure to serve a perfectly balanced dish to the diner. Serve this spiced pumpkin soup hot, garnished with coriander. Health conscious people can reduce the amount of oil used to 2 tsp and benefit from the vitamin A, vitamin C and other antioxidants this soup has to offer. Tips for Thai style pumpkin soup. 1. Ensure to stir the pumpkin mixture occasionally so the mixture does not stick to the pan. 2. Also after cooking ensure to cool the mixture before blending. Hot mixture is never ready for blending. 3. If you can’t find a seasoning cube, you can add any dried herbs of your choice. Enjoy Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with step by step photos.

corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with 32 images. sweet corn vegetarian enchiladas is a way to bring home the flavours of Mexico. All the ingredients to make corn enchiladas are easily available in India. Learn how to make easy cheesy enchiladas. In sweet corn vegetarian enchiladas, soft and succulent pancakes are stuffed with a luscious mixture of corn and veggies in white sauce. Bathed in a chunky sauce of tomatoes, onions and spring onions, easy cheesy enchiladas are all set to be baked with a topping of grated cheese. You will love the cheesy layer in Mexican corn and cheese enchiladas, which gives way to creamy, tangy enchiladas that will excite your taste buds and satiate your tummy! To make corn enchiladas, first make the pancakes. For that combine the maida, salt and water and make batter. Make 5" pancakes in a small pan. Then make the corn filling. For that heat the oil and saute onions and garlic for 2 minutes. Then saute capsicum followed by corn and chilli flakes. Finally add the white sauce and salt and cook for 2 minutes. Next make tomato sauce. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside. Heat the oil and sauté the spring onion whites and greens and on a medium flame for 30 seconds. Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Finally assemble the dish. Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll. Make 5 more stuffed pancakes. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it. Bake at 200°C for 15 minutes. Serve immediately. Corn Enchiladas are satiating on its own but if you wish team it up with a bowl of Tomato, Cabbage and Bean Soup or Mexican Rice for a complete meal feel. Tips for corn enchiladas. 1. The pancakes cook very quickly as they are thin, so keep a close watch while cooking. 2. In the corn filling, after adding white sauce stir continuously to avoid lump formation. 3. Use processed cheese and not mozzarella cheese for this recipe. 4. You can keep the filling and sauce ready, but make the pancakes, assemble it and finally bake it just before serving and serve it immediately to enjoy its flavour and texture. Enjoy corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with step by step photos and video below

An aromatic stir-fried vegetables flavoured with lemon grass.

This recipe goes to prove that healthy food can also be fun and interesting! Veggies are stuffed in small lettuce squares that are rolled up to make wraps. While that is tempting in itself, the use of ginger and garlic further enhances the flavour of this vegetable-loaded dish, while tofu and bean sprouts are health boosters. Soya sauce is a processed food that is high in sodium and preservatives; hence I have used just 1 tsp to flavour the filling. Red chilli flakes spice up the flavour – but you can modify the quantity used as per your liking. So, here we go, another low calorie snack that can be had without any guilt or fear of an increasing waistline!

The Hot and Sour Noodle and Vegetable Salad features a splash of colours and a riot of flavours, in every sense! Vibrant coloured veggies like red capsicum and broccoli mingle with perfectly cooked noodles and a tangy, lemony soy-based sauce. Easy and quick, this salad makes use of common ingredients to create an exotic experience.

You could well call it ‘phat-a-phat’ fried rice, as this sweet and sour thai rice preparation can be readied in a jiffy with leftover rice. With colourful veggies and tangy sauces, the chatuchak fried rice is a meal you will enjoy!

This is a wonderful dish to make from left-over chapatis. The corn and mushroom filling adds crunchiness to these rolls. Once you ensure that the chapattis are fat free and replace cheese with low calorie white sauce, you have a 'heart friendly' dish at hand.

This sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.

The all-time favourite hot and sour soup makes a stunning comeback, in an even healthier form! The beauty of this soup is not just in the method of making it but also in the way it is served. The flavours of lemon grass and coriander should be extracted well by boiling them; lemon grass is very specific to thai cooking and imparts its refreshing flavour to the dish. Pouring hot soup over the spring onions, carrots and coriander helps release their flavours besides cooking them slightly. Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added finally, and only if required.

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.

A colourful thai preparation of noodles cooked with coconut cream and fresh vegetables.

Sliced french bread is topped with a freshly-made basil paste, chopped tomatoes, capsicum, zucchini, and cheese. Try using olive oil in the pesto for a lovely original italian flavor.