Idly Seekh Kebabs - A Fusion Recipe from Four Regions of India

Most of the traditional recipes from India are simple and are cooked with commonly available indigenous ingredients. These recipes can be easily adapted in any other cuisine of the world. The humble lentils or Daal, quick veggie curries, Indian flat breads are loved by one and all.

I have been cooking many fusion recipes to give a new dimension and also to add health factor to the original recipes. Some of which are on Lite Bte;

A refreshing Upma or couscous salad, 

Traditional Lapsi with a flavorful twist  

The very famous Gajar Ka Halwa in a new avatar  

A Tangy Tomato Spread

Spreads and Dips saves a lot of time and resources in our daily cooking. A bottle of fresh coriander chutney or fresh cheese dip would come very handy when we are at loggerheads with time.
This fresh and Tangy Tomato Spread has a permanent place in my refrigerator. I use it as a spread for my breads, chapattis or as a chutney with Idlies and Dosas an Indian breakfast delicacy.

Tangy Coconut Spreads

One of the most discussed natural foods among health buffs and the laboratories worldwide for its dubious role in the food chart is Coconut. 
Where tender coconut is the healthiest natural drink available to us, ripe coconut goes under the sharp blades of modern research. The saturated fats present in the coconut are the point of content. 
I normally do not use much of coconut in my cooking, as it is not a very popular food ingredient used in our Rajasthani cuisine. But I often make coconut chutneys and add numerous variations to add variety to the recipe.