The classic Bhutta kids love. Come monsoons and corn is abundantly available in India.

Left over vegetables tossed into the paratha make a quick breakfast.

Protein filled dosa stuffed with a filling of beetroot, carrot and potatoes.

Healthy sprouts marinated in a Mumbai masala to make a healthy Sandwhich.

Spinach based gravy flavored with kasuri methi and cashewnuts and spiced with green chillies. This recipes tastes great without any vegetables. Baby corn gives it the crunch when added.

This is a long grain rice khichdhi tossed in with cauliflower, potatoes and green peas and onions. Very mildly spiced.

Just awesome. Pureed figs with that tinge of cardamom and a bit of sugar makes a great fig dessert.

This is the regular moong dal khichdhi with the innovation of buckwheat added to make it healthier for diabetics. If your health conscious, go for it.

Paneer goes well with green peas, carrot and beet to make a nutritious whole wheat paratha. My 5 & 10 years old daughters loved it.

Classic mooli whole wheat paratha flavored with green chillies and coriander. One of my favorite parathas.

Dalia, Chana dal and whole wheat flour form this healthy paratha. Serve with curds and spicy sambar powder.

Sprouts with rice make a healthy combo and cooked only in 1 tsp of oil.

Mushrooms cooked in a spicy green chilli and cashew nut gravy. Great way to have your mushrooms.

Tasty clear soup with veggies and a nice tangy taste from soya sauce.