Healthy idli with a mixed vegetable stuffing. I made the low cal green chutney too.

Considering the biryani was made with Zero oil, it came out pretty good. Love the masoor masala mixture.

I used milk rice as a base for cooking Masoor Biryani, so that we would not have to use any oil in making the biryani.

Simple and easy to make. Banana and curds go well together. Up the sugar if your curds are sour.

These are soft, wholesome chillas made from jowar, whole wheat and ragi. Quick to make and have with green chutney.

Spinach and cottage cheese stuffed in cannelloni and topped with white sauce and baked to perfection. The fun was making the cannelloni with fresh pasta dough and when baked, the cannelloni cut easily in clean lines.

Rissoto rice has a great body feel and when cooked with mushrooms and onions and season with vegetables cubes to make a creamy rich Rissoto . This is a low fat version which is fairly quick to make and does away with full fat cream and loads of butter and cheese. Always use Risotto rice for best results.

Kaddu and curds spiced with green chillies and topped with roasted peanuts. Yum.

Capsicum baskets bundled with mixed vegetables and crumbled paneer and topped with a tomato and pumpkin sauce.

Oats and whole wheat flour form the base of this healthy cookie. Love the strong flavor of cinnamon in this cookie.

Cauliflower and green peas cooked in a lauki paste to form a fab gray. Made without onion and garlic.

Nourishing spinach with whole wheat pasta tossed with low fat cottage cheese and flavored lightly with nut meg powder.

A dry combination of cauliflower and potatoes delicately flavored with ginger, garlic and chillies and garam masala.

Refreshing and enriching watermelon drink. Easy and quick to make.