Veggie Quesadilla

Veggie Quesadilla's are easy to make, super-delicious and healthy too. They are 100% customizable with any veggies that you happen to have in hand. All you need are chopped veggies, beans, tortillas, cheese, a few seasonings and salsa for serving. 

Servings:- 2 people

Course:- Starters, Dinner

Cuisine:- Mexican


2 tortillas

125 gms processed cheese, grated

1/2 onion, finely chopped

1/3 capsicum, finely chopped

1/3 avocado, finely chopped

1/4 cup kidney beans, chopped

1/4 cup corn kernels

1/4 cup coriander leaves, finely chopped

1/2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper powder

1-2 tbsp lemon juice


1. First, in a mixing bowl, add 1/2 finely chopped onion, 1/3 finely chopped capsicum, 1/3 finely chopped avocado, 1/4 cup kidney beans, 1/4 cup corn kernels, 1/4 cup finely chopped coriander leaves and 1/2 tsp dried parsley. 

2. Next, add 1/4 tsp salt, 1/4 tsp black pepper powder and 1.5 tbsp lemon juice. Mix the vegetable filling well and keep aside. 

3. Now, heat a pan and warm the tortillas for 30 secs. Further place the tortillas on a working surface. Sprinkle a generous amount of cheese on one-half of the tortilla. 

4. Now, place the vegetable stuffing over the cheese. Next, again sprinkle some cheese over the veggie filling. Further fold the empty side of the tortilla to enclose the fillings. 

5. Next, brush the pan with some oil and gently place the quesadilla on it. Cover it with a lid and let the quesadilla cook on low to medium flame for about 1-2 mins or until it turns golden and crispy from the bottom. 

6. Gently flip over and cook the other side until golden and crisp. Remove the quesadilla from the pan and place them on a cutting board. Allow it to cool for a minute so that the cheese sets properly and then using a knife, slice them to 3 pieces. 

7. Finally, serve veggie quesadilla immediately with salsa dip, guacamole or sour cream. 

Aglio e Olio

Aglio e Olio is a classic Italian spaghetti recipe made with just 5 ingredients under 30 minutes. It is simple, easy to make and absolutely delicious. A must try recipe if you have all the ingredients at home. 

Servings:- 2-3 people

Course:- Starters, Main Course

Cuisine:- Italian


200-250 gms spaghetti

3-4 tbsp olive oil

4-5 garlic cloves, thinly sliced

1/2-1 tsp chilli flakes

1 tsp mixed herbs

2-3 tbsp fresh parsley, chopped


1. First, in a large vessel take about 1-1.5 litre water and add 1 tsp salt to it. Let the water come to a boil. 

2. Once the water comes to a boil, add 200-250 gms of spaghetti pasta. Mix them well making sure that the pasta is completely immersed in water. Boil for 10-12 mins or until the pasta is al dente. 

3. Drain off the water and keep aside. Do not throw the pasta water as it will be used later. 

4. Next, in a wok take 3-4 tbsp olive oil. Add in 4-5 thinly sliced garlic cloves and saute them till it slightly changes its color. 

5. Further add chilli flakes and mixed herbs and saute them until the flavours are well absorbed. You can adjust the amount of chilli flakes and mixed herbs as per your choice. 

6. Now, add about 1/2-3/4 cup of pasta water and mix them well. Once the water comes to a boil add the cooked pasta and chopped parsley and mix them gently. 

7. Finally, serve and enjoy aglio e olio immediately topped with your favourite seasonings. 

Vegetable Dalia

Vegetable Dalia is a healthy and nutritious one-pot meal recipe prepared with broken wheat (dalia) and mixed vegetables. It is mainly a kids recipe but can also be served to adults as a weight-loss recipe. 

Servings:- 2-3 people

Course:- Breakfast, Dinner

Cuisine:- Indian


1 tsp ghee

1/2 cup dalia/broken wheat

1 tsp oil

1 tsp cumin seeds

A pinch of asafoetida

1/2 tsp crushed ginger

2 green chilli, slit

1 tomato, finely chopped

2-3 tbsp peas

1/2 carrot. chopped

1/2 tsp turmeric powder

Salt as per taste

1/2 cup moong dal, soaked

3-4 cups water


1. Firstly, in a pan heat a tsp of ghee. Add 1/2 cup dalia/broken wheat and roast them on low flame for 3-4 mins or until the dalia turns aromatic. Keep the roasted dalia aside.

2. Now, in a pressure cooker heat 1 tsp oil, 1 tsp cumin seeds and a pinch of asafoetida. Saute them until the cumin seeds splutter. 

3. Next, add 1/2 tsp crushed ginger and 2 green chillies. Saute them for a minute. Further add 1 finely chopped tomato and saute until it turns soft and mushy. 

4. Now, add 2-3 tbsp peas, 1/2 chopped carrot, 1/2 tsp turmeric powder and salt as per taste. Mix them well and saute for 2-3 mins. 

5. Further add 1/2 cup moong dal, soaked for 30-45 mins and saute them for a minute. Now, add the roasted dalia and 3-4 cups water. Stir them well. 

6. Cover and pressure cook the dalia for 3-4 whistles or until the dal gets cooked completely. 

7. Finally, serve and enjoy, hot vegetable dalia with curd or have them plain.