The traditional hyderabadi salan can now be prepared in the microwave, in just a few minutes and with absolutely no compromise on taste.

Go thai, with this stir-fried noodle recipe! the unusual peanut butter based sauce adds a classy touch to this simple noodle recipe.

Rice noodles and green vegetables in a fiery red curry sauce!

Stir-fried vegetables in a tangy orange sauce with peanuts and sesame seeds.

Made in a jiffy, this recipe is a good bet for any party. Tofu and bean sprouts generously boost the good-health quotient of this dish. Not to forget that I've used sugar substitutes instead of sugar. All of which makes this a safe venture for diabetics too! Preferably, use whole wheat noodles in the place of maida noodles. For those who have high blood pressure, high sodium foods like soya sauce should be restricted; hence I have used only 1 tsp of it. Garlic and red chilli flakes pep up the taste, but feel free to adjust their quantities as per your likings. Combine the noodles with a vegetable gravy dish for a complete meal combo.

A slight variation of gado gado salad of indonesia, it is one of the popular treats of the region. It is a mélange of fruits, sprouts and vegetables served along with a unique peanut-sauce dressing. Roasted peanuts are blended with sugar, chillies and lemon juice for a spicy dressing that blends in very well with the salad ingredients. Serve chilled.

Who can say no to Thai -style noodles, stir-fried with tofu and bean sprouts, laced with a tinge of ginger and garlic? Peanuts and bean sprouts impart an exciting crunchy texture to this tangy, easy noodle preparation. Tofu, for its part, boosts the protein and iron content of this dish. I have used rice noodles but added other fibre-rich veggies, bean sprouts etc to make this recipe diabetic -friendly.

Let us borrow some ideas from japanese cuisine! this healthy version of sushi is loaded with paneer, spinach, carrots, baby corn, capsicum and cucumber. Really a vitamin and mineral rich treat! make sure you roll each spinach leaf carefully so that it doesn’t break.

Ah, perhaps it is the tempering in ghee that makes grated purple yam with roasted peanuts so irresistible, or the crunchily crushed roasted peanuts. Whatever the reason, the fact is that this is a real masterpiece that will delight the desi palate. Make sure you cook it till it is brown on both sides, and serve hot and fresh to retain the texture.

A roomali roti wrap with a right balance of flavours arising from mushrooms, peanuts, chick peas, lemon grass and khimchi salad.

The batata vada burger can be thought of as a variant of mumbai’s famous vada pav, which is made using batata vada and pav bun. In this variant, the authentic vadas are stuffed inside burger buns with two types of chutneys drizzled over mayonnaise. The use of a traditional salad, lettuce leaves and cheese make this burger different from the regular vada pav. I suggest you add a bunch of onion rings while serving this burger to make it all the more inviting.

Save time while retaining the taste and nutrition that this spicy dish made from leftover chapatis provides. Fibre rich baby corn and capsicum in the stuffing aid weight loss.

Crunchy peanut butterscotch, are a favourite with young and old alike, more so if it is offered in such an interesting form. Coarse ice, crunchy peanuts and luscious ice cream gives the yummiest texture! and not surprisingly, it is loved by kids. You can generously add more chocolate sauce and nuts on top to add a chocolicious touch to this crunchy delight! glass used: tall glass

You can serve these cups as a salad or as an accompaniment to drinks.