You are sure to have used khus-khus, a reservoir of iron and zinc, in sweets, kheers and gravies too, but have you ever tried using this wonderful ingredient as a rich filling for parathas? Khus-khus ke Parathe features an aromatic and spicy stuffing of poppy seeds, whole spices and ginger packed inside a nutritious dough of whole wheat flour enhanced with wheat germ. Although almost all the spices in your masala dabba are found in this preparation, the accents of kalonji dominate both the dough and the stuffing in a way that excites the taste buds.

Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy.

Usli consists of a mixture of healthy sprouts that are stir fried with a little masala. A combination of 3 sprouts makes the recipe a good source of protein and iron. Sprouting aids the digestion of these pulses and also increases their nutritive value. The calcium and the fibre content of the recipe is good. It is thus very beneficial for you also keeps your taste buds happy.

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

Curds and onions add zing to this baingan recipe. Teamed with steamed rice it forms a meal that will be fondly remembered by your taste buds.

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.

Makhmali - the name says it all! paneer marinated in this divine cheesy curd marinade is so succulent and soft that it melts in your mouth. The pahadi marinade complements the delicate flavours of the tikka so well that it will definitely steal the show at your parties.

This recipe gets its “ambat” flavour, thanks to the tamarind. You can add jaggery too to get a sweet-tangy flavour. Serve with steamed rice or as an accompaniment to roti.

In this Italian dish, the mozzarella cheese is the real star! Caprese is a type of Italian salad in which sautéed veggies are tossed with grated or sliced mozzarella cheese. The crunch of onions, the pungency of garlic, the succulence of zucchini and the juiciness of tomatoes are all accentuated by the addition of the grated cheese. Basil gives the Zucchini, Tomato and Mozzarella Caprese a nice herby touch while pepper gives a mild spiciness, which makes the caprese all the more enjoyable. Try other zucchini recipes like the Zucchini Stir- Fry or Broccoli, Spinach and Zucchini Stir- Fry .

Manchurian hot dog rolls | veg Manchurian bread roll | Manchurian roll | with 32 amazing images. The veg Manchurian bread roll are made with a fluffy white bread dough that is filled with a savory Manchurian filling. Learn how to make Manchurian hot dog rolls | veg Manchurian bread roll | Manchurian roll | This recipe for manchurian hot dog roll is a delicious and easy-to-make fusion dish that combines the flavors of Chinese Manchurian sauce with hot dog buns. It is a great party food or a quick and easy weeknight meal. Your kids would also love to have these flavorful veg Manchurian bread roll after coming back from a long day at school. This delightful presentation of manchurian in the form of hot dogs will be loved by your guests at your kitty party. Pro tips to make Manchurian hot dog roll: 1. If you do not find hot dog buns you can make this recipe using ladi pav also. 2. Make sure to have it immediately otherwise the pav will become soggy. 3. If you like you can also grate some cheese on top. Enjoy Manchurian hot dog rolls | veg Manchurian bread roll | Manchurian roll | with detailed step by step photos.

Potato and yam cubes tossed in a chatpata masala make a tongue-tickling starter. Adding a teaspoon of water while cooking the potatoes and yam helps to prevent the vegetables from dehydrating in the microwave.

A medley of vegetables and paneer threaded on wooden skewers and flavoured with a sweet and spicy peanut sauce makes a lip smacking snack.

Cheese spread and milk combine to give a creamy fondue almost instantly. Fondue pots are available in cast iron and ceramic at specialty stores. I personally prefer to use the cast iron ones as the fondue does not stick down as in the ceramic pots. Sautéed vegetables like broccoli, potatoes, mushrooms and pickled olives make good accompaniments for the fondue.

Vegetarian version of the usually chicken-based curry that I tasted on a trip to Vietnam.