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Ingredients: (Serves 2)
5 ounce frozen spinach (drained and thawed) or 2 cups fresh spinach leaves,
Mushroom slices as per taste,
1/2 cup chopped scallions (only white) or red onions,
3 eggs,
150gms shredded cheese (ricotta, mozarella, parmesan, cheddar or other),
2 tsp butter,
Salt and pepper to taste,
9″ pie pan or a baking dish.

Method:
Preheat the oven to 175 degrees C (350 degrees F).
Melt the butter in a pan/skillet and saute the onions, mushrooms and spinach until they are soft and cooked. In a bowl, beat the eggs, add salt and pepper. Then fold in the vegetables and cheese and whisk well. Grease the pie pan or baking dish. Then pour this mixture into the dish and spread properly. Then bake the quiche at the same temperature for around 25 minutes or till you see the crust has turned brown and the egg does not bubble any more. When done let it cool and then cut into pieces and serve in breakfast alongwith fruits or juice.

TIPS:
1. For calories watchers - Reduce the quantity of cheese and replace with low fat cheese.
2. You can add or replace with any vegetables and meat of your choice.

This is an ideal recipe to prepare when you are tired of making the same ol’ vegetables or when on one fine day you realise there is no vegetable at home and you are in no moods of going to the market. 

Ingredients:
5 medium size udad or moong papad (poppodam),
1 tsp jeera (cumin seeds),
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp dhania (coriander) powder,
1 tsp red chilli powder,
1 green chilli; finely chopped,
1 cup yogurt; beaten,
Water as per requirement,
Salt to taste,
3 tbsp ghee (butter),
Oil for deep frying,
Chopped coriander leaves to garnish.

Method:
Heat oil for frying papad and fry them. In a wok melt the ghee, add jeera and when they splutter add ginger-garlic paste, green chillies and fry it for 2 minutes. Then add all the spices and cook for 2 minutes. Then pour in beaten curd, mix and add water as per requirement. Add salt, and let the gravy boil. Then break the fried papad into small pieces and cook for 2-3 minutes, garnish with coriander leaves and serve with parathas.

Ingredients:
A bunch of spinach leaves,
1 tbsp white sesame seeds,
1 tbsp rice vinegar,
1 tbsp sugar,
1 tsp soy sauce,
Salt to taste.

Method:
Wash and blanch the spinach with little salted water. Drain out all the water well and coarsely chop the spinach. Grind the sesame seeds. In a small saucepan, combine sugar and rice vinegar and cook till the sugar dissolves. Let it cool down. Then mix together ground sesame, vinegar, soy sauce and sugar and grind well. Add to the spinach, mix well and serve.

Ingredients:
1 cup grated beetroot,
1 cup grated carrot,
1 cup grated fresh coconut,
1 cup sugar,
1/2 cup milk,
Dessicated coconut as per requirement to coat the laddus.

For the filling-
Almonds, Cashew nuts, Pistachios, Raisins - 3 tbsps together - coarsely crushed,
1 tbsp powdered sugar.

Method:
Mix together ingredients for filling and keep it aside. Then combine beetroot, carrot, coconut, sugar and milk and let it aside for half and hour or so. Later pour this mixture into a heavy bottom non-stick utensil and cook on low-medium flame, stirring continuously till it thickens and forms a ball. Remove from flame and let it cool down. Grease your palms with little ghee and take small size portions of this mixture and roll lemon sized balls. Then flatten it to stuff the filling inside them. Put little filling and then seal the ball well to form a laddu. Then roll them into dessicated coconut and serve.

Ingredients:
2 tbsp olive oil,
2 tbsp balsamic vinegar,
1 cup thick cream,
1/4 onion; ground,
2-3 garlic cloves; minced,
2 tsp chicken bouillon powdered (chicken cubes),
1/2 cup grated Parmesan Cheese,
2 cups cooked spaghetti.

Method:
Heat olive oil in a saucepan and add onion. Saute till it is dark brown in color. Then add garlic, balsamic vinegar, cook for a minute. Then sprinkle the chicken bouillon and fold in cream. Simmer for 5 minutes and then remove from heat. Add Parmesan cheese, mix well till it melts. Serve on the spaghetti.