This Goanese specialty involves a special cooking method. The masala or paste is pre-cooked and then added to the subzi, thereby giving it a distinct flavour. Serve with Tandoori Roti or Parathas .

This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!

A continental recipe which has been customized with ingredients like pine nuts, parsley and mint leaves to transform into a Lebanese delicacy. Instead of zucchini you can try using bottle gourd or cucumber.

Suggested serving size for 100 calories: 1 serving this vibrant snack is a riot of colours with coloured capsicum, red cabbage, sprouts and spring onions. Though rice noodles raise the health quotient by several notches than the plain flour noodles, enjoy this snack in moderation.

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

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

This is a quick version of the traditional Lebanese sweet, which is made with layers of phylo pastry and dry fruits. Traditionally this is a baked dessert but I have made a deep-fried version that is just as delicious.

A Maharashtrian friend of mine shared the basic recipe of these bhakris with me. While I was making them at home one day, I tried adding some grated carrots, mint and coriander to add colour to these bhakris. Not only did it add colour to the rotis but the freshness of the mint and coriander complemented the rice flour really well. These bhakris are packed with carbohydrates, protein and iron. You will relish these with even the most simplest of vegetables or a dal.

Pachranga achaar is a famous punjabi pickle which i came across quite accidentally enroute from delhi to ludhiana. There was a huge pickle factory on the highway by the side of which i stopped. Here i discovered they were manufacturing and exporting a whole array of north indian pickles. I stumbled upon this pickle which i thought was totally amazing. I took a small sample back home with the sole purpose of being able to make it myself. Like all punjabi pickles, this one too was made using mustard oil. Pachranga achaar as its name suggests is made using five main ingredients - raw mangoes, chick peas, lotus stem, karonda and amlas or limes, pickled with whole spices. In this recipe, i have used a combination of raw mangoes, chick peas and lotus stem omitting karonda and amlas but you can add more vegetables if you like. Serve this achaar with parathas, to tantalize your taste buds.

Delicious cutlets, crispy on the outside and smooth and creamy on the inside.

Toasted methi roti, a wholesome combination of wheat flour, gram flour and fenugreek leaves, these rotis are pre-cooked on a tava and then finished in a toaster till they are crisp and brown. Serve along with spicy mango pickle or with sweet and sour mango pickle.

Popeye the sailor could never do without a dose of spinach. You too can experience the magic of this super ingredient in this dish. It is a sure-shot hit at cocktail parties as well! Cream crackers are lower in calories and hence good for diabetics – they are infinitely better than biscuits made from refined flour! Try other diabetic snacks like Mixed Sprouts Open Toast or Caramelised Capsicum Crostini .

An authentic Thai yellow curry paste made with lemon grass lends its magic to this pineapple kodri. An exotic and interesting recipe that is quite a favourite with me – but not too ‘lean’, if you know what I mean! So, whip this up as a treat only when your blood sugar levels are within control. Select a fully-ripe pineapple as it will cook faster and taste better. Thai cooking is incomplete without coconut and coconut milk. Both these are high in calories and on the forbidden ingredients list of diabetics; however in order to get the original thai flavour in dishes, I have used a small quantity (¼ cup) of coconut milk.

A colourful rice preparation with a refreshing flavour, the Thai Green Rice has strong hints of lemon grass and mint. Since it does not involve boiling vegetables, it can be tossed up quite soon – you just need to spare enough time for the rice to cook, and voila a delectable meal is ready on the table!