How to make Zucchini Pasta Dinner? Easy Recipe Ideas

Here is an interesting twist to your regular pasta meal.. its zucchini pasta/ noodles which can be spiced up with sauce of your choice. This is a healthy, gluten free, vegan recipe worth a try.


2 medium size zucchinis
3-4 Tomatoes
3-4 cloves of Garlic
1 large Onion
2-3 tbsp oil
Salt per taste
1 tsp paprika
1 tsp parsley
1 tsp oregano
1 tsp basil

– Prepare Zucchini Spaghetti by using veggie twister.
– Heat Oil in a pan. Add onions and garlic.
– Stir and add salt. Add other spices. Fry onions for 2-3 mins.
– Add tomatoes. Cook tomatoes until tender.
– Add zucchini. Mix well and cook until done.
Optional – Keep vegan or add cheese of your choice and enjoy.

More delicious Zucchini recipes:

– Zucchini Soup Recipe
Zucchini Potato Masala Recipe
Easy Zucchini Chutney Recipe

Roasted Eggplant and Tomatoes Stew Recipe – Healthy Lunch Ideas

Super delicious, flavourful roasted tomatoes and eggplant can blend it to make it soup or enjoy it as a stew. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too. If you like eggplants then do try our eggplant chutney or tasty eggplant curry.


1 large Aubergines/ eggplants/ brinjal
3-4 tomatoes
1-2 tsp salt ( adjust per taste)
1 tsp pepper
1 tbsp curry powder
3 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
3-4 cloves of minced garlic
Cilantro for garnish

– Preheat oven to 425 F. Roast tomatoes and eggplant for 40 mins. These eggplants and tomatoes have been cut in bite size pieces and seasoned with spices. Turning half way through.
– When they are done. set them aside. In a pan, heat some oil and fry onions and garlic. Mix in eggplants and tomatoes. Mix well.
– Add water and bring to boil. Season with pepper and add coriander seeds. Serve over rice.

Easy stuffed Capsicum Recipe (Paneer Stuffed Peppers Recipe)

Presenting to you Super yum and fairly healthy, full of flavour Stuffed Bell Peppers Recipe which is easy to prepare and it goes well with all sorts of dinners as a side or serve it on its own with Roti and Lentils curry.

Ingredients/ Method

200 gms Paneer ( Indian Cottage Cheese)
5-6 small bell peppers
Salt Per taste
1 cup of coleslaw ( chopped/shredded cabbage/Carrot)
2 tbsp grated ginger
1/2 cup chopped red onion
1/2 tsp Carom Seeds (Ajwain)
1/2 tsp red chilli powder ( or Paprika)
1 tsp roasted cumin Powder
1 tsp Amchur ( Mango Powder)
Handful of chopped Cilantro Leaves
1/2 tsp crushed Dried Fenugreek Leaves ( Kasoori Methi)
2-4 tbsp of Oil for cooking

Wash and Cut Bell Peppers either into 2 halves or hollow them out by removing the tail end.
Prepare the stuffing by combining spices with paneer and slaw. Mix well and then saute in a pan for 3-4 mins.
Next fill the stuffing in the peppers and pan-fry peppers until they are charred/wilted or golden brown marks appear.
Enjoy with Roti, Parantha or Naan.

If you like Paneer, do check out our Paneer Recipes Playlist.

How to make Rasam at home? South Indian Spicy Soup Recipe

Learn how to make Rasam (South Indian spicy, flavourful, tamarind soup) with this recipe video. This soup can be served as an appetizer or as a main with some sort of rice dish. Every family has their own rasam recipe and here’s mine 🙂

Ingredients/ Method

-Small piece of tamarind to make tamarind juice- 1/2 cup of water to soak pulp in
– 2-3 tbsp oil
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1/4 tsp asafoetida (hing)
– 1 dried red chilli
– 10-12 dried curry leaves
– 2-3 cloves of garlic chopped
– 1/2 tsp turmeric
– 1/2 tsp salt
– 1/2 tsp pepper
– 2 small tomatoes
– 3-4 cups of water
– cilantro leaves for garnish

– Begin by soaking small portion of tamarind pulp in water. After about 10-15 mins, remove the pulp and pass the juice through a sieve. Set the juice aside.
– Heat Oil in a pan and fry mustard+cumin seeds. Add asafoetida, curry leaves, dried red chilli (crushed or whole as per your preference), garlic cloves. Fry for 3-4 mins.
– Add tomatoes. Add turmeric. Let tomatoes become tender.
– Add tamarind juice. Mix well. Add water and bring to boil. then let simmer for 4-5 mins.
– Add salt, pepper and garnish with cilantro leaves before serving. Serve warm.

Like South Indian Food? Try Hot and Spicy South Indian style Potatoes and South Indian Style Lentils Curry


5 basic Ayurvedic spices that you must have in your pantry

Indian spices

When you want to know how to eat healthy and improve your lifestyle, then adding few Indian spices to your diet is a great option.  5 basic ayurvedic spices that you must have in your pantry are:

Turmeric : Bright yellow in color, Turmeric not only gives curries a lovely color but is full of excellent properties like its anti-inflammatory, antiseptic, antibacterial, anti-oxidant, anti-viral and anti-fungal. My mother always had a box of turmeric in our pantry and its common to use turmeric in Indian cooking. A few years ago when I discovered that Turmeric is being sold in medicinal stores in North America as a capsule, I was surprised. Why not just add a dash of this spice in your cooking today.

– Cumin : Popularly known as Jeera in Indian subcontinent is perhaps one of my favourite spices. Have you ever tried Jeera Biscuits, oh how you’ll love them 🙂 In Ayurveda this common spice is used to treat different health problems due to its antiseptic, carminative, diuretic, antispasmodic, anti inflammatory, antioxidant and anti-flatulent properties. It is used in the treatment of various health problems like indigestion, amnesia, diarrhea, morning sickness, nausea, acidity, flatulence, stomach pain, common cold, cough, and insomnia.

– Coriander :  Often called Dhaniya is used as leaves (cilantro leaves) for garnish and its seeds. It has small brown seeds which I personally find a little repulsive to bite into but love to roast and grind them and add it onto my vegetables. Next time you try an Indian vegetarian dish, flavour the oil with cumin and coriander powder and enjoy truly authentic curry. Coriander is used to treat health problems like arthritis, stomach gas, urinary tract infections, and nausea, mood swings associated with menstruation, menstrual cramping, bloating, anemia, irritable bowel syndrome, diarrhea, diabetes, bladder infection, intense itching, conjunctivitis, and eczema.

– Ginger : I love ginger Tea when I have coughs or colds. It is also effective for fighting flu, arthritis, headaches, heart disease, and poor digestion. Ginger has been known to alleviate nausea, vomiting, and motion sickness. Ginger also is a powerful anti-oxidant with cancer-fighting attributes that may even help prevent Alzheimer’s. So, a great reason to incorporate ginger in your cooking whether directly as a root or in its dried powdered form.

Fennel : Fennel is a cooling spice and has small green seeds. Tastes a lot like Licorice but completely different. According to Ayurveda, fennel is extremely good for the digestion. Did you know that eating a few fennel seeds after a meal is a common practice in India. Fennel removes mucus and fat from the intestinal tract, and is a natural appetite suppressant. 
It is one of the best herbs for digestion, relieving gas and indigestion or digestive weakness in the elderly or children. It strengthens agni without aggravating pitta. Fennel is calming for the nerves and provides mental alertness.

So, head to your nearest grocery store and stock up your pantry with these healing spices.

Punjabi Style Eggplant Tomato Curry

Punjabi Style eggplant Tomato curry

Growing up I remember eggplant was available in my home region only during certain seasons but now days all fruits and vegetables are available year round. My mom often use to make this simple Punjabi style eggplant tomato curry ( sometimes with peas, sometimes with potatoes) as a shortcut for Baingan bhartha. I liked it either way. Hope you will give this recipe a try and will share it with friends and family too.


2 large Aubergines/ eggplants/ brinjal
4 tomatoes
1 tsp salt ( adjust per taste)
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp red chilli flakes
2 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
1 tsp coriander seeds- crushed
2-3 cloves of minced garlic
1 small piece of ginger chopped
1 small green chilli chopped ( optional)
Cilantro for garnish
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves/Kasoori methi
1 cup green peas

Prep the curry base ( cut onions, ginger, crush garlic, green chillies)
Peel and chop Eggplant into bite size pieces.
Heat oil and fry cumin and coriander seeds. After 30 secs, add onions, ginger, garlic and green chillies. Mix well and add salt and turmeric.
After 7-8 mins once masala is golden brown, add eggplant and 3-4 tbsp water. Cook for 15 or so mins. Once 70-80 % done, add tomatoes, green peas and curry powder and chilli flakes. Mix well and cook until done. Add garam masala, dried fenugreek leaves and garnish with cilantro leaves. Serve hot with roti or parantha.

If you like Eggplant, you can also try our:

Eggplant Chutney, Stuffed Eggplant Curry or Achari Baingan

New Delhi Tofu Peas Curry Recipe – Indian Vegetarian Food

Tofu Peas Curry Recipe


Simple, Healthy and Flavourful, this Tofu Peas curry is easy to prepare and is gluten free. Enjoy it with Roti, Rice or naan. Tofu is a great substitute for Paneer and more nutritious. While Paneer is Dairy, Tofu is protein so another great reason to try this dish.


350 gms Firm Tofu
1/2 tsp cumin seeds
2 onions(small) or 1 large
1 tsp coriander seeds ( we crush and use them in our recipe to get maximun flavour)
2 tbsp julienned ginger
2-3 cloves of garlic finely chopped or minced
1 tsp fennel seeds ( i cursh it with coriander seeds and add it in the wok)
3-4 medium size chopped tomatoes
1 tsp red chilli flakes (optional)
1 tsp salt
1 tsp turmeric
1 cup peas
1/2 tsp vinegar
1/2 tsp Garam Masala
1 cup peas
1-2 cups water
2-3 tbsp oil for cooking and some for sauteeing Tofu
4-5 stalks of cilantro leaves( coriander chopped) for garnish


1. Cut Tofu into bite size pieces and saute in some oil until golden brown. Set aside.
2. Heat 2-3 tbsp oil in a wok. Fry cumin, fennel and coriander for 30 secs and add onions, ginger and garlic. Mix well and add salt, turmeric and red chilli flakes.
3. Cook until onions are golden brown. Once masala looks ready, add tomatoes and peas. Cook until tomatoes are tender.( would be another 4-5 mins)
4. Add water and bring it to boil. Add tofu pieces and let them simmer in the curry for 3-4 mins. Add Garam masala and top off with Cilantro leaves.

Serve with Roti, Paratha, Naan or Rice.


How to prepare Punjabi Tadka for any Dal?

Learn how to transform plain lentils into flavourful dish by tempering them with Punjabi style Tadka, perfect for any sort of Lentils. Basically we boil the lentils ( in water on Pot or pressure cooker) and then season it with various spices/masala called Tadka. Also known as Chaunk or Tempering.

Main Component of Punajbi Tadka usually consists of Frying cumin, crushed coriander, ginger-garlic, onions and tomatoes in oil and then adding them onto boiled lentils. Ratios can vary depending on quantity of Dal/lentils that need to be seasoned/garnished.


Indian Side Dish – Zucchini Potato Masala Recipe

Potato Zucchini Recipe

Yet another easy, delicious, healthy vegan side dish or enjoy it as a main with Roti, Parantha or your favourite bread. Combining two common vegetables Zucchini and Potatoes to create this flavourful Indian dish. 


2 farm fresh zucchini’s
2 tbsp vegetable oil of your choice
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli
1 small or 1/2 med onion
3-4 cloves of garlic
2 large potatoes
2 small tomatoes ( or 1 large)
1/2 tsp garam masala
Cilantro leaves to garnish

1. Begin by peeling the skin of the zucchini’s ( unless you like it on, keep it on by all means) and chop it in small pieces. Do the other prep work like chop the onions, potatoes and tomatoes.
2. In a pan, heat 2 tbsp oil. Once it is hot, add mustard seeds and cumin seeds. Let them splutter for a min and crushed red chilli. Mix well. Add onions and garlic. 
3. Add salt and Turmeric and fry for 3-4 mins.
4. Add potatoes. Cover and cook for 3-4 mins. 
5. Add tomatoes and let them become tender. Cover and Give it about 2-3 mins.
6. Add zucchini. No need to add water. If you must, add 2 tbsp. Keep stirring to ensure even cooking and to not let anything stick to the bottom of the pan. 
7. Once potatoes and zucchini are cooked ( soft), finish off by adding garam masala and cilantro leaves.
Serve with Roti, Parantha or your favourite bread.


Easy Tofu Mushroom Fry- Indian Recipe

Tofu Mushroom fry

Combine Pan- Fried Tofu with Masala Mushrooms cooked with Indian spices, onions and tomatoes and you get this delicious and easy side dish which can be enjoyed with Roti, Paratha, rice or with your favourite kind of bread. Try it on its own for a tasty, light snack. Throw it over noodles and take it for lunch. 

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Ingredients/ Method
200 gms Tofu
7-8 mushrooms
1 thinly sliced onion
2 large tomatoes
2-3 inch piece of ginger julienned
4 tbsp oil ( 2 for pan-frying tofu, 2 for mushrooms)
1/2 tsp mustard seeds
1 tbsp soy sauce
Salt ( per taste), we recommend 1/2 to 1 tsp
1 tsp curry powder
Cilantro for garnish
1/2 tsp red chilli flakes and 1/2 tsp Turmeric

– Begin by pan-frying tofu until its golden brown.
-Once they are golden, set them aside
– In another pan, heat 2 tbsp oil and once hot, add mustard seeds.
– Add onions, ginger, soy sauce, salt, turmeric and red chilli flakes.
– Once onions are brown, add mushrooms. mix well and fry for 3-4 mins. 
– Add tomatoes and let them become tender. Add Tofu. Stir with other components. Give it 2-3 mins. 
– Add curry powder and garnish with cilantro leaves. 
Serve with rice, roti or noodles.