Roti Bean Enchiladas

Roti Bean Enchiladas

Enchiladas are one of our family favorites. Traditional enchiladas are made with corn tortillas, mexican salsa sauce, refried beans and cheese. I do love the ethnic flavors in this Mexican classic but this time I wanted to try something different and make it with an Indian twist. This is my version of Roti Bean Enchiladas made with Rajma Masala (red kidney beans cooked with Indian spices) and homemade Rotis (Indian flat bread). This “Mexi-Indian” fusion dish is very flavorful and very very delicious!! I hope this recipe will start the trend of fusion cooking from the best of the two of the oldest cultures of the world. So, let’s start cooking !!

Roti Bean Enchiladas

Roti Bean Enchiladas

Ingredients: Serves 2 to 3
1-1/2 cups red kidney beans (rajma)
(soaked for 8 hours and cooked until soft)
2 cups fresh tomato puree
½ cup chopped onions
1 cup chopped color bell peppers (capsicums)
4 fresh or left over Rotis (Indian flat bread)
1 teaspoon minced garlic
1 tablespoon rajma masala or channa masala
½ teaspoon garam masala
¼ teaspoon turmeric powder
Red chilli powder as per taste
Sat as per taste
½ cup grated low fat mozzarella cheese
2 teaspoon olive oil

Roti Bean Enchiladas

1. In a deep bottom pan, add the olive oil and when hot add the minced garlic, onions, ½ cup chopped bell peppers and stir fry for 2 to 3 minutes.

Roti Bean Enchiladas

2. Now, add the tomato puree and the dry masala powder and cook for 5 minutes.

Roti Bean Enchiladas  Roti Bean Enchiladas

3. Keep aside ½ of the prepared tomato sauce. In the remaining sauce add the rajma beans and ½ cup chopped bell peppers and mix well.
4. Pre-heat the oven to 350 F (180 C approx.)

Roti Bean Enchiladas

5. Coat an oven proof 13 x 9 inch glass or ceramic baking dish with some cooking oil spray. Spread the prepared sauce in the bottom of the dish.

Roti Bean Enchiladas Roti Bean Enchiladas

6. Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Toast the rolls on a non-stick pan with 1 teaspoon of oil till light brown on both sides.When the rolls are toasted, they retain their shape and do not become soggy.

Roti Bean Enchiladas

7. Now, place seam-side (opening side) of the rolls down, in prepared dish of sauce. Cut the rolls in the center for easy serving.

Roti Bean Enchiladas  Roti Bean Enchiladas

Roti Bean Enchiladas

8. Spread the remaining bean mixture on top of the rolls. Top it up with grated cheese and garnish with colored bell peppers.
9. Bake the dish for 15 minutes or until the cheese is golden and melted completely.
10. Once done, remove from the oven. Serve the Roti Bean Enchiladas along with some salad for a perfect lunch or dinner.

1. Instead of homemade rotis or leftover rotis , store bought tortillas can be used.
2. You can also add in some broccoli and zucchini or any veggie of your choice.
3. Canned Red Kidney Beans (Rajma) can also be used.

Cauliflower Crust Veggie Pizza (Gluten-Free)

Cauliflower Crust Veggie Pizza

This is the Best No Flour Veggie Pizza you will ever make. The secret ingredient is that the crust is made of Cauliflower. Yes you heard me right Cauliflower !! You must be thinking this is joke but No I’m making that claim and sticking to what I say. This indeed is the best pizza you are ever going to have. The idea behind making this cauliflower crust pizza is by doing tons of research online. The whole idea of using cauliflower is a total new quest for me. But this perfect recipe was derived after lot of trials and failed attempts at the cauliflower crust pizza before. Most times, the flavor was amazing but the texture was crumbly and falling apart. The solution to the best crust that doesn’t fall apart and taste like a bread crust is in the squeezing and draining the excess moisture from the cauliflower. And, yes you can slice it and pick it up like a real pizza slice. It’s a guilt free recipe without the all-purpose flour (white poison thats what I call it) and wheat free. The only calorie intense ingredient is Cheese. Okay, it’s a weekend treat for me and my tummy is happy since it is getting fed with all the amazing nutritious veggies so a little cheese here and there is allowed. The best part of this recipe is picky kids who donot like veggies won’t even understand the crust is not the traditional bread and this becomes an ideal way for mommies to sneak in veggies into their diets. What are you waiting for? Lets get started !!

Cauliflower Crust Veggie Pizza

Cauliflower Crust Veggie Pizza

Ingredients: Serves 3
1 large head of cauliflower
1 egg, beaten
1/3-cup shredded part-skim mozzarella cheese
2 tablespoon grated parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon fresh minced garlic
Pinch of salt and pepper
½ cup organic pizza sauce or homemade sauce
¾ cup shredded part-skim mozzarella cheese
Veggies of your choice
(zucchini, broccoli, spinach, onions, red sweet pepper, bellpeppers)
2 teaspoon milk

1. Preheat your oven to 400 F (approx. 200 Cel)
2. Line a baking tray with a silicone sheet or some parchment paper (no aluminum foil or wax paper)
3. Cut your cauliflower into small florets and pulse it in a food processor to a fine, rice or couscous like texture (about 4 cups of riced cauliflower)

No Flour Veggies Pizza No Flour Veggie Pizza

4. Boil the riced cauliflower in a large pot for 5 to 7 minutes until the cauliflower is nice and tender.
5. Strain the cauliflower in a strainer and wait for the cauliflower to come to room temperature.

No Flour Veggie Pizza

6. Place the cauliflower on a clean washed kitchen towel and squeeze out as much water as you can. This is a crucial step in this recipe, since the crust will hold its shape and not fall apart only when the water is completely squeezed out.

No Flour Veggie Pizza No Flour Veggie Pizza

7. Transfer the cauliflower to a large mixing bowl and add in the beaten egg, 1/3 cup mozzarella cheese, 2 tablespoon parmesan cheese and the dry seasonings. Combine everything together.

No Flour Veggie Pizza

8. Transfer the mixture to the baking tray and shape into a thick rectangle or a thick cylindrical disc of your choice. Do not forget to make the edges a little higher to give it bread crust effect. Brush little milk on top of the crust to give it a brown effect.

No Flour Veggie Pizza No Flour Veggie Pizza

9. Bake it in the oven for 25 to 30 minutes until golden brown.

No Flour Veggie Pizza  Cauliflower Crust Veggie Pizza

Cauliflower Crust Veggie Pizza  Cauliflower Crust Veggie Pizza

10. Top the crust with pizza sauce, veggies and ¾ th cup mozzarella cheese and bake again for 10 minutes or until the cheese has melted.
11. Let it cool for 10 minutes and cut into slices (mine came to about 6 slices). Enjoy Guilt free !!

Note: Approx. 400 calories per serving of 2 slices which is just ½ the calories of a regular flour crust pizza.

Black Bean Millet Brownies (Gluten-Free)

Black beans are my favorite (say hello to protein and fiber). They are not only delicious but also are quick and easy to cook. I use them in every type of food preparation like rice, soups Black Bean Corn Soup, snacks and salads. The other day, my husband and I were talking about healthy food recipes and habits over dinner. Suddenly, out of the blue, my husband asked me whether desserts can be made of black beans. Then, an idea struck me, that I could make good old fashioned brownies with black beans!! Yes, you heard it right. Doesn’t this sound crazy, out of whack and bizarre?? I too felt the same and about to call off the idea, but my husband encouraged me to think out of box and give it a try. This idea really piqued my interest, I decided to give it a shot to make the brownies completely from scratch, using healthy ingredients wherever possible. This recipe uses black beans, millet flour, eggs and other liquids, which are blended to form a thick batter that is in turn oven-baked. These turned out to be the healthiest, guilt free, gluten-free brownies, I have ever tasted. Hope you will try out this recipe and give your valuable feedback in the comments section. Enjoy and Happy Healthy Cooking!!

Black Bean Millet Brownies

Ingredients: Makes approx. 12 pieces
Black Bean Precooked – 1.5 cups (approx) / 15 oz can
Finger Millet Flour / Ragi Flour (gluten free) – ½ cup
Unsweetened Coconut powder – ¼ cup + 1 tablespoon
1 scoop Nutrilite All-Plant Protein Powder (flavorless) – optional
Eggs – 2
Unsweetened Cacao / Cocoa powder – 4 tablespoon
Pitted Dates – 25 pieces
Vanilla extract – ½ teaspoon
Instant Coffee powder – ½ teaspoon (optional)
Pinch of salt
Almond milk – 1 cup + 2 tablespoon
Chopped Walnuts – 1 cup
Sunflower Seeds (unsalted) – for the top layer

1. To make these delicious guilt free brownies, preheat the oven to 350 degree Fahrenheit (180 degree Celsius).
2.  Coat a 8 X 8 inch baking dish with non-stick spray. Keep aside.

Black Bean Brownie1 Black Bean Brownie2

Pitted Dates

3. Pulse all the ingredients along with the almond milk and Nutrilite All-Plant Protein Powder (except walnuts, sunflower seeds & 1 tablespoon of coconut powder) in a blender / mixer  until completely smooth.

Black Bean Brownie3 Black Bean Brownie

4. Now, mix in the chopped walnuts into the batter and pour into the baking dish.
5. Sprinkle some sunflower seeds on top and press the seeds with the back of the spoon so that they settle inside the batter.

Black Bean Brownie Black Bean Brownie

6. Bake for 45 to 50 minutes until the top and sides of the brownies are set. The inside will still be a bit soft. Insert a tooth pick or knife in the center of the brownie and if it comes clear then the brownie is done.
7. Let the brownie cool down completely then slice into 12 big pieces. Refrigerate until ready to serve.

Black Bean Millet Brownie

8. Just before serving sprinkle some dry unsweetened coconut powder (1 tablespoon) and enjoy warm or cold. Consume within 3 days.

1.Finger Millet / Ragi flour is considered to be gluten free. Millet has the highest level of potassium, calcium and iron.
2. Black beans have good amount of protein and fiber content.
3. Cacao is the purest form of chocolate, which means it is raw and much less processed than the regular cocoa powder. Cacao contains highest source of antioxidants and magnesium. (source:
4. Low fat milk can be used instead of almond milk.
5. Sugar can be used instead of Dates or a combination of both will also work well with this recipe.
6. One 12.5 g serving of NUTRILITE All-Plant Protein Powder provides 10 grams of heart healthy protein. It’s 100% vegetarian, dairy free and thus is vegan friendly. It has low fat ( The highlight of this product is its’ flavorless and can be a healthy addition to any type of sweet or savory culinary preparation: omelets, crèches, home baked bagels, corn breads, muffins, stews, soup, healthy juices, shakes and smoothies. If you would like to give this amazing product a try click on the photo below.

Nutrilite Protein Powder2


Crunchy Granola

Crunchy Granola made with nutritious oats, nuts, seeds and natural sweetener honey is a crunchy, quick and a healthier snack to eat. Oats are known to lower the cholesterol levels and help to control blood pressure. Nuts and seeds provide the essential good fats, Omega 3s and 6s . These are flavored with cinnamon which helps in lowering blood sugar levels and has anti-inflammatory properties. Granola can be added to milk or yogurt and topping it up with some fruits makes an easy and quick guilt free breakfast or a healthy snack. These homemade baked granolas are a great swap to the store brought packets. Healthy Snacking !!


Ingredients: Makes 7 cups
Old- fashioned Rolled Oats – 3 cups
Chia Seeds – 3 tablespoon
Hemp Seeds – 3 tablespoon
Flax Seeds – 3 tablespoon
Unsweetened organic coconut flakes – 3 tablespoon
Almonds coarsely chopped– ½ cup
Walnuts coarsely chopped – ½ cup
Raisins – ¼ cup
Goji Berries – 3 to 4 tablespoon
Salt to taste
Cinnamon Powder – 1 teaspoon
Vanilla Extract – 1 teaspoon
Organic Honey – 1/3 cup
Olive Oil – ¼ cup


  1. Preheat the oven to 325 degrees F or 170 degress Cel (approx.). Line a baking dish with silicone sheet or parchment paper and grease well with some oil.
  2. Coarsely chop the nuts in a food processor or put it in a zip lock back and break it with a rolling pin.

DSC08014 DSC08015

3. Combine the oats, almonds, walnuts, chia seeds, hemp seeds, flax seeds in a large bowl and mix well.


4. In a small bowl, whisk together the honey, oil, salt, cinnamon powder and vanilla extract until the whole mixture is combined well.

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5. Pour the wet ingredients on the oats and nuts mixture and mix well.


6. Spread the granola mixture evenly onto the prepared baking dish and bake for 30 to 40 minutes. After every 10 minutes, take out the dish and give it a gentle mix and re-spread the mixture and bake until medium golden brown color. Watch carefully since mixture can burn towards the end of the baking time especially in the corners.


7. Transfer the granola to another heatproof dish to stop the cooking process. At first the granola will still be little soft in texture but when it cools down completely at room temperature it will become more crunchy. If the granola is stuck to each other break them up and mix the raisins and goji berries.

DSC08033 DSC08040


8. Store them in an airtight container and enjoy it with yogurt, milk or just as a healthy snack. Enjoy.


  1. Do not use instant oats for this recipe.
  2. Different types of nuts like pecans, cashews can also be used.
  3. Dry cranberries, blueberries, figs can also be added.
  4. The recipe can be altered as per your preference and taste.

No Grain Lasagna (with an Indian twist)


Traditionally lasagna is made with all purpose flour/ maida noodle sheets, which adds up too many calories and makes you feel guilty after enjoying a bite. After reading lot of recipes online and trying out few of them myself, I came out with this recipe which is an absolute favorite in my family.Why? Because it is amazingly delicious, flavorful and it is definitely not full of carbs and fatty fats like the traditional lasagna recipes.
I have replaced the lasagna sheets with sliced zucchini & being an Indian myself, I thought of giving an Indian twist by using Pav Bhaji masala/ spice powder for the sauce. I have used Nutritional yeast which taste much like cheese in the second layer to cut down the fat and calories from the traditional cheese.
I am sure you will love this vegetarian, gluten-free & low cal lasagna.

Ingredients: Serves 3

Zucchini thinly sliced – 2 medium
Medium size Onion thinly sliced – 1
Colored Bell Peppers / Capsicums thinly sliced – 1 cup
Shredded Spinach – 1 cup
Extra firm Tofu thinly sliced – 1 cup
Crushed Large tomatoes with few tomato chunks to make the sauce – 3 or (28 oz can crushed tomatoes with the juice)
Shredded Cheese – 1 cup (depending on how cheesy you want)
Nutritional Yeast – 1/4th cup (optional)
Garlic cloves grated – 2 large
Ginger grated – 1 small piece
Indian Pav Bhaji Masala – 1 tbsp
Salt to taste
Red Chili/ Paprika/ Pepper powder to taste
Olive Oil – 3 tbsp (1 tbsp each to make sauce, stir fry veggies & coat the baking pan)


To make the Tomato Sauce:
In a deep pan/ skillet add oil and when heated add the grated ginger & garlic and saute/ stir for sometime so that the flavors get infused in the oil. Then add the crushed tomatoes with few tomato chunks, salt, chili powder, pav bhaji masala and stir/ saute well and keep cooking till all the spices / masalas are well mixed. Keep aside.

To stir fry/saute tofu:
After making the sauce do not clean the pan/ skillet. In the same pan saute the tofu so that they absorb all the remaining flavors.

To make the stir fry/ saute veggies:
In a pan/ skillet add a tbsp of olive oil and when hot stir fry the onions, bell peppers/ capsicum, spinach with some salt & pepper till the veggies are half cooked and the raw smell has gone. Keep aside.

To layer the Zucchini and other ingredients:

  1. Preheat the oven to 375 F (190 Cel approx.)
  2. Coat 1 tbsp of olive oil well in a 9×5 bread loaf pan or a small casserole.
  3. Spread the made tomato sauce on bottom.
  4. Layer 3 to 4 zucchini slices to cover the sauce.
  5. Spread some sauce on the zucchini slices & top it up with stir fry veggies, tofu slices and cheese.


6.Repeat the layers until all your ingredients are fully used up.
7.On the final layer top with sauce and cheese.


8. Bake for 50 minutes covered and 5 minutes uncovered.
9. Let stand for 15 minutes before serving.


Pav Bhaji Spice Powder can be found in Indian/Asian grocery stores.

Instead of pav bhaji masala, you can also make the sauce with some pepper, salt, garlic powder and Italian herbs.

In the second layer I put nutritional yeast since I wanted to cut down on calories from the cheese. But you can avoid nutritional yeast and add cheese only if you like it.