As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwich toaster. This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy. Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!

Dhokla and chillies cooked together to get the scrumptious accompaniment.

Carrot butter is loaded with vitamin a which helps maintain good vision. This recipe reduces the amount of butter to be used and makes a great spread.

A must for every cocktail party.

What a combination! vibrant broccoli and flavourful peaches brought together in a creamy curd dressing loaded with crunchy veggies, indeed this is a treat for food-lovers. You will love the interplay of mustard with the curds, as also the unique topping of almond slivers which adds to the crunch of this salad. Serve broccoli and peaches in curd dressing chilled, after refrigerating for at least an hour so the arrangement settles.

This a little bowlful of paradise! Sweet watermelons, grape, orange and more are tossed in with a creamy dressing of onions, capsicum, tomato ketchup and fresh pepper. Enjoy it chilled on a lazy weekend brunch.

Rich and luscious, this is America’s all-time favourite dressing! While the fresh cream gives the Thousand Island Dressing a rich texture, the curds, mustard powder and sauces give it a tangy flavour, and vegetables give it an enjoyable crunch. This quick and easy dressing is apt for salads, chips and sandwiches too!

Moong dal khandvi, a variant of the traditional besan-based gujarati snack, this recipe imbibes the goodness of moong dal flour. The art of making this farsaan lies in spreading the mixture thinly while it is still hot. Once the dough starts cooling, it becomes tough to spread the mixture and the sheets will be thicker.

Amani kozhakatai, these delicately-seasoned steamed rice balls are made as an offering during ganesh chaturthi in tamilnadu, but they can be served as a low calorie snack anytime!

Zunka, especially when combined with jowar bhakri, green chillies and onions, is considered the quintessential marathi meal!

Protein cup cakes, kids love attractive looking food – this variation of the traditional gujarati snack uses mixed flour and bottle gourd batter baked in muffin moulds. A yummy and protein rich treat that aids in their growth and development.

Kalan is a spicy, curd-based gravy recipe from Kerala. However, follow these instructions closely and take care not to overheat the dish, as the curds will separate and leave you with quite an unpalatable dish if you cook it on a high flame. If done right, however, this dish is sure to transport the diner to culinary heaven! This homely and satiating curry goes perfectly with a bowl of rice . Also do try other South Indian curries like Chettinad Curry or Malabari Curry .

Rasavangy literally means brinjals in a fluid gravy. While it is a traditional South Indian recipe, many believe that it demonstrates a strong Maharashtrian influence perhaps because of the selection of spices, or because of the tanginess brought about by dhania! This is an excellent accompaniment for idli or rice . If you love brinjal, we would love to introduce you to some of our international favourites like Stuffed Bulgur and Brinjal Bake , Smoked Brinjal and Pumpkin Dip with Cucumber Strips , Sautéed Brinjal with Mushroom Sauce and Zucchini and Brinjal Bake .

Tendli bhaat, nutritious tendli comes together with spicy rice for a delicious change from the usual rice and dal. I have reduced the quantity of coconut to retain the flavour of the original while keeping the dish low-cal. Serve it with low-fat curds to mellow the spices and make for a wholesome meal.