I have not yet met anybody who doesn't enjoy Pav Bhaji. This famous Indian street food is a hot, tasty blend of vegetables served on buttered bread rolls. I love it even more because it's a delicious way to use up odds and ends, and it's so simple to cook!

Growing up, I used to call Sabudana ni Khichdi 'Jelly Shak' because my mum would always let the bottom part overcook so that it became sticky and jelly-like. This is still my favourite part!

This spiced tapioca dish is healthy and easy to whip up. It is another Farar food, which means that it is often cooked during fasting days and simply seasoned with cumin, salt, pepper and ginger.

Farari Bateta is usually cooked along with other 'Farar' food on days of fasting. These simple alternatives omit many spices and seasonings, often just using cumin, ginger, salt and black pepper.

I love Farar, and this Farari Bateta is so delicious, that I often make it regardless of whether it is a special day in the Hindu calendar or not. Each family has their own variations - in my case, my mum has always added ground peanuts, and sometimes a handful of plum tomatoes for a little extra flavour.

We are huge cauliflower fans in my household. Anything cauliflower-based is a big 'YES'. Whilst the traditional cauliflower dishes such as Aloo Gobi and Pav Bhaji are amongst our favourites, I try and add a few new things into the mix now and then.

I love bhajia, and cauliflower bhajia are no exception - but we rarely deep fry, and I wanted to have the satisfaction of eating crispy coated cauliflower florets without the deep-fried guilt! Safe to say, this Salt and Pepper Cauliflower hit all the right buttons. It was crispy on the outside, soft on the inside and absolutely deeeelicious. And no deep frying in sight!

I have been dreaming of cooking Methi Corn nu shak ever since I planted methi seeds in my garden. This is a curry that is often served at special events - parties, wedding celebrations. Perhaps that's why it always makes me feel so happy!

The sweetness of the corn is the perfect accompaniment to the natural bitterness of the methi (which also has many health benefits). I used a tomato base in my version, which also added a slight tanginess. Needless to say, there were no leftovers.

Everybody uses different ratios of methi to corn, depending on their taste preferences. I love methi, but having picked all that was available from my garden, this was about half a cup or so. I also used a "special ingredient" which made this dish taste awesome...you can find out more in the Tips section below!