Hint: To skimp on calories instead of using 4 whole eggs you can use 8 egg whites. RELATED RECIPES Stuffed cheesy eggplants Eggless dry fruits cake Eggless brownie Khamang kakdi Spicy Guava Salad Ingredients: 4 - egg, boiled 1 tbsp - fat free mayonnaise 1 tbsp - cheese spread Salt and pepper to taste (less)

Add the chopped onions and sautee for a minute or two. Add the tomatoes, pinch of turmeric, 1/2 of the required salt and chilli powder Keep cooking until the tomatoes begin to become soft.

Toss the boiled chick peas and potatoes and stir it for a minute or two. Finally, add all the spinach with the rest of the salt and stir till the spinach wilts.

It is not necessary to cook the spinach for a long time. This can be eaten as it is or with rice or chappatis.

It is a quite warm and appetizing salad on a cold winter day. Variations: Adding grated cheese while serving; using more spices like chaat masala or garam masala or ground cumin/coriander powder; adding grated ginger or ginger powder RELATED RECIPES Carrot and peanut sambar Spinach corn pulao Kalya vatanyachi amti Khamang kakdi Spicy Guava Salad Ingredients: 10 oz - fresh coarsely chopped spinach 1 can - chickpeas or 2 cups of boiled channa 1 - meduim size red onion chopped 1 - big tomato chopped 2 to 3 - medium sized potatoes boiled and cubed 2 - green chillies slit finely lengthwise 2 tsp - finely chopped garlic 1/4 tsp - turmeric powder salt to taste 1/4 to 1/2 tsp - chilli powder (less)

Stir fry for 4-5 mins. and add water and salt.

Cover and cook till the vegetables are tender. Add the mustard paste, mix well and bring the vegetables to a boil.

Add ghee and garam masala to the gravy. Remove from heat and serve hot.

Ingredients: 2 sticks drumsticks (cut into 2-inch pieces) 1 raw banana (skinned, diced and boiled) 1 cup potatoes (diced) 1 cup pumpkin (diced) 1 cup brinjal (diced) 1 bittergourd (diced) 1 tsp. fenugreek seeds (methi) 1 tbsp.

ghee 2 tbsp. mustard oil 1 tsp.

sugar 1 tsp. garam masala powder Salt to taste (less)

Stir fry for 4-5 mins. and add water and salt.

Cover and cook till the vegetables are tender. Add the mustard paste, mix well and bring the vegetables to a boil.

Add ghee and garam masala to the gravy. Remove from heat and serve hot.

Ingredients: 2 sticks drumsticks (cut into 2-inch pieces) 1 raw banana (skinned, diced and boiled) 1 cup potatoes (diced) 1 cup pumpkin (diced) 1 cup brinjal (diced) 1 bittergourd (diced) 1 tsp. fenugreek seeds (methi) 1 tbsp.

ghee 2 tbsp. mustard oil 1 tsp.

sugar 1 tsp. garam masala powder Salt to taste (less)

Recipe: Sharmis Passions RELATED RECIPES Garlic paneer starters Chilli fish Ridge gourd chutney Tomato Chutney Boiled egg chilli fry Ingredients: 2 - red chillies 7 to 8 - garlic Curry leaves, a fistful 1 tbsp - coriander leaves Salt to taste (less)

The mixture is seasoned with crushed black pepper and mixed with lemon juice. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Makes: around 4 Servings of Paneer Salsa. Ingredients: Paneer (Crumbled) 1/4 Cup Tomato 1 Small Onion 1/2 of Small One Boiled Corn 4 Tbsps Green (chopped) 6 Tbsps Few Sprigs Lemon Juice 2 Tbsps Crushed Black Pepper few Pinches Salt to Taste Method of preparation: Wash and finely chop the cilantro.

If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it. Peel and finely chop the onion.

Wash, deseed and finely chop the tomato. In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.

Stir in lemon juice and leave aside for few minutes. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Notes: Make sure to chop the vegetables in same size. Suggestions: Adjust spice with black pepper.

Variations: You can also make fresh paneer and use it.for home made paneer recipe.

Other Names: Paneer Salsa (less)

Deseed green chillies and cut them in small pieces. Beat the curd so that no lumps are formed.

Mix all vegetables in beaten curd and add red chilly powder, black pepper, roasted jeera and chat masala powder. Chill for 2 hours.

Garnish with chopped coriander leaves. RELATED RECIPES Bread cutlet Chinese-style desi noodles Agathi keerai curry Mixed vegetable kootu Bisi bele bath Ingredients: 4 cups - curd 1 - tommato, medium sized 1 - onion, medium sized 2 - small potatoes (boiled) 1 - small kheera 2 - green chillies 1 small bunch - dhaniya leaves 1/2 tsp - red chilly powder 1/2 tsp - black pepper 1/2 tsp - chat masala powder 2 tsp - roasted jeera (cumin seeds) powder salt to taste (less)

When boiling, simmer for 2-3 minutes. Take off fire, drain, pour some cold water over it.

Drain off in a colander, till required. Grind onion, paneer, ginger, garlic, chilli in mixie till smooth.

Heat butter, cumin seeds, allow to splutter. Add fenugreek leaves, saute for a minute, add ground mixture, milk, Stir and bring to a boil, add boiled peas.

Add sugar, salt, cook till gravy thickens well. Serve hot with tandoori roti.

Making time: 30 minutes Makes: 3 servings Shelflife: Best fresh Note: A small amount of butter has been used to offset the raw flavour of fenugreek, however, it is far lower in calories than the regular dish, which is loaded with butter, and malai. RELATED RECIPES Easy Matka Pista Malai Kulfi Methi Chapathi Gobi matar curry Tamatar shorba bemisal Methi roti Ingredients: 1 bunch fenugreek leaves, finely chopped 1 cup peas, shelled, boiled till soft, drained 1 onion, chopped 2-3 green chillies 1 tsp.

garlic chopped 1 tsp. ginger chopped or grated 1 cup soft lowfat paneer or silken tofu 1 cup milk 1 tsp.

butter 1/4 tsp. cumin seeds 1/ tsp.

sugar salt to taste (less)