Origin Super Easy Cabbage Stir Fry

Stir-fried cabbage is a staple across many Asian cuisines, especially in Chinese and Indian kitchens, where it’s loved for its simplicity and versatility. It’s an easy way to make a healthy vegetable the star of your plate.

Why You’ll Love This Recipe

This stir fry comes together in under 15 minutes, needs just a handful of pantry staples, and delivers satisfying crunch and savory flavor every time. It’s healthy, budget-friendly, and customizable.

Also Read : Easy Curry Sauce

Super Easy Cabbage Stir Fry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

550

kcal

Ingredients

• 1 small head of cabbage, thinly sliced

• 2 tbsp vegetable oil

• 3 garlic cloves, minced

• 1-inch piece ginger, minced

• 1-2 green chilies, sliced (optional for heat)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt to taste

• Freshly ground black pepper, to taste

• Sesame seeds, for garnish (optional)

• Chopped scallions, for garnish (optional)

Directions

• Heat vegetable oil in a large pan or wok over medium-high heat.
• Add minced garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
• Toss in the sliced cabbage and stir well to combine with the aromatics.
• Stir-fry for 5-7 minutes until the cabbage softens slightly but still has some crunch.
• Drizzle soy sauce and sesame oil over the cabbage, stirring to coat evenly.
• Season with salt and freshly ground black pepper according to your taste.
• Remove from heat and garnish with sesame seeds and chopped scallions if using.
• Serve hot as a side dish or with steamed rice for a light meal.

Notes

• For a nuttier flavor, add a handful of roasted peanuts or cashews.
• You can add sliced carrots or bell peppers for extra color and nutrition.
• If you like it spicy, increase the green chilies or add a dash of chili flakes.

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Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

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Origin Red Pear, Pomegranate, and Gorgonzola Salad

Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy blue cheese really took off as chefs began highlighting contrasting textures and flavors. Adding pomegranate in fall and winter adds festive color and a burst of brightness.

Why You’ll Love This Recipe

Each bite offers a mix of juicy sweetness, crunchy pop, and creamy tang. It’s elegant enough for holiday tables and easy enough for a weeknight dinner—a real crowd-pleaser that feels special without heavy lifting.

Alos Read : Green Goddess Salad

Red Pear, Pomegranate, and Gorgonzola Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups mixed greens (arugula, baby spinach, or spring mix)

• 2 ripe red pears (Bosc or Anjou), cored and thinly sliced

• 1 cup pomegranate arils

• ½ cup crumbled Gorgonzola or blue cheese

• ¼ cup toasted pecans or walnuts

• 3 tbsp extra-virgin olive oil

• 1½ tbsp balsamic vinegar (or apple cider vinegar)

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Directions

• Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
• Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
• Assemble the salad: In a large bowl, toss mixed greens with half the dressing. Arrange pear slices on top, sprinkle with pomegranate arils, crumbled Gorgonzola, and toasted nuts.
• Finish & serve: Drizzle with remaining dressing just before serving, and give it a gentle toss if desired.

Notes

• Pear ripeness: Choose pears that are firm but yield slightly when pressed; they should hold their shape when sliced.
• Cheese swap: If you prefer a milder flavor, use goat cheese or feta instead of Gorgonzola.
• Make-ahead tip: You can toast the nuts and prep the dressing a day ahead—store separately and combine just before serving.
• Variation: Add thinly sliced red onion or shaved fennel for extra crunch and bite.

The post Red Pear, Pomegranate, and Gorgonzola Salad appeared first on RecipeWikki.

Origin Spinach Balls

Spinach balls have been a popular party appetizer in American kitchens since the 1970s, especially in potluck and holiday spreads. Their easy prep and crowd-pleasing flavor have kept them a go-to finger food.

What I Love About This Recipe

They’re nutritious, freezer-friendly, and perfect for any occasion. With cheesy, garlicky flavor in every bite, these spinach balls are a great way to sneak in some greens without sacrificing taste.

Also Read : The Perfect Espresso Martini 

Spinach Balls

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

90

kcal

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and well-drained

• 1 cup seasoned breadcrumbs

• ½ cup grated Parmesan cheese

• 1 cup shredded cheddar cheese

• 3 eggs, lightly beaten

• 2 tbsp butter, melted

• 1 tsp garlic powder

• Salt and pepper, to taste

Directions

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, mix all ingredients until fully combined.
• Roll mixture into 1-inch balls and place on the prepared baking sheet.
• Bake for 18–20 minutes, or until golden brown and firm to the touch.
• Let cool slightly before serving. Serve warm or at room temperature.

Notes

• Make sure spinach is well-drained to prevent soggy balls.
• These can be frozen before or after baking — just reheat in the oven when ready.
• Add a dash of hot sauce or red pepper flakes for a spicy twist.

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Origin Mixed Vegetable Curry

Mixed Vegetable Curry has its roots in North and South Indian cuisine, where seasonal vegetables are used to create delicious and nutritious meals. Traditionally, it is made with a tomato-onion base, flavored with aromatic spices like cumin, turmeric, and garam masala. Some regional versions include coconut milk or yogurt to enhance the texture and taste.

What I Love About This Recipe

This curry is nutrient-rich and customizable with any vegetables you have on hand. The blend of spices and creamy texture makes it comforting yet healthy. I love how easy it is to prepare, and the leftovers taste even better the next day as the flavors deepen. Plus, it’s naturally vegetarian and can be made vegan-friendly!

Also Read : Marry Me Chicken Pasta Bake

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

Ingredients

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 onion, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 tomatoes, pureed

• 1 carrot, diced

• ½ cup green peas

• ½ cup cauliflower florets

• ½ cup green beans, chopped

• 1 potato, diced

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• ½ teaspoon red chili powder (adjust to taste)

• ½ teaspoon salt (or as needed)

• ½ cup water (adjust as needed)

• ¼ cup coconut milk or fresh cream (optional)

• Fresh coriander leaves for garnish

Directions

• Heat oil or ghee in a pan and add cumin seeds. Let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Pour in pureed tomatoes and cook for 5 minutes until the oil separates.
• Add turmeric, coriander powder, red chili powder, and salt, mixing well.
• Toss in all chopped vegetables and stir to coat them with the spices.
• Pour in water, cover the pan, and let it simmer for 15 minutes until vegetables soften.
• Stir in garam masala and coconut milk (if using), cooking for another 2 minutes.
• Garnish with fresh coriander leaves and serve hot.

Notes

• Swap vegetables based on availability—zucchini, bell peppers, or mushrooms work great too.
• Adjust spice levels by increasing or reducing the chili powder.

The post Mixed Vegetable Curry appeared first on RecipeWikki.

Origin Indian-Style Pumpkin and Corn Burger

Inspired by traditional Indian street food and homemade veggie cutlets, this burger brings the essence of Indian flavors into a modern dish. The use of mashed pumpkin and sweet corn adds a unique texture, while spices like garam masala and cumin provide warmth and depth. Variations of similar spiced patties can be found in Indian households, often served as snacks or in chaats.

What I Love About This Recipe

I love how this burger is a perfect blend of health and taste. The pumpkin and corn make the patty naturally sweet and moist, while the spices elevate the flavors. It’s also incredibly versatile—you can serve it in a bun, wrap it in a roti, or enjoy it as a standalone cutlet. The crispy texture and the kick from green chilies make it a favorite at home, and it’s a great way to sneak in veggies!

Also Read : Christmas Tree Cheese Ball: A Festive Holiday Delight

Indian-Style Pumpkin and Corn Burger

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

250

kcal

Ingredients

• 1 cup pumpkin, grated and squeezed to remove excess water

• ½ cup sweet corn, boiled and mashed

• 1 medium potato, boiled and mashed

• ½ cup breadcrumbs (plus extra for coating)

• 1 teaspoon ginger-garlic paste

• 1 green chili, finely chopped

• ½ teaspoon garam masala

• ½ teaspoon cumin powder

• ½ teaspoon red chili powder

• ½ teaspoon chaat masala

• Salt to taste

• 2 tablespoons fresh coriander, chopped

• 2 tablespoons gram flour (besan) or cornflour

• 2 tablespoons oil (for shallow frying)

Directions

• In a mixing bowl, combine grated pumpkin, mashed corn, mashed potato, ginger-garlic paste, and green chili.
• Add garam masala, cumin powder, red chili powder, chaat masala, salt, and chopped coriander. Mix well.
• Stir in gram flour and breadcrumbs to bind the mixture. Adjust consistency by adding more breadcrumbs if needed.
• Shape the mixture into round burger patties and coat lightly with extra breadcrumbs.
• Heat oil in a pan and shallow-fry the patties on medium heat until golden brown and crispy on both sides.
• Slice burger buns and toast them lightly.
• Spread green chutney or mayonnaise on the buns.
• Place a lettuce leaf, followed by the crispy pumpkin-corn patty.
• Add onion and tomato slices, and a cheese slice if desired.
• Cover with the top bun and press gently.
• Serve hot with extra chutney, ketchup, or yogurt dip.

Notes

• To make it spicier, add more green chilies or a pinch of black pepper.
• If the mixture feels too wet, increase the amount of breadcrumbs for better binding.

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Origin Indian Chopped Salad

Indian salads have been a staple in traditional meals for centuries, often consisting of raw or lightly dressed vegetables. This chopped version is inspired by the classic kachumber salad, which is popular across India. Variations of it can be found in different regions, using local ingredients like radish, beets, or peanuts for added texture and taste.

What I Love About This Recipe

I love how quick and easy this salad is to prepare, yet it’s packed with bold flavors. The combination of fresh cucumbers, tomatoes, and onions with a zingy lemon dressing makes it light and refreshing. The addition of chaat masala and cumin powder gives it a uniquely Indian touch. Plus, it’s incredibly versatile—enjoy it on its own or as a topping for wraps, sandwiches, and chaats!

Also Read : Gujiya Holi Sweet

Indian Chopped Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

60

kcal

Ingredients

• 1 cup cucumber, finely chopped

• 1 cup tomatoes, finely chopped

• ½ cup red onion, finely chopped

• ½ cup bell pepper (any color), finely chopped

• ¼ cup radish, grated (optional)

• 2 tablespoons fresh coriander leaves, chopped

• 1 green chili, finely chopped (adjust to taste)

• 1 teaspoon lemon juice

• ½ teaspoon chaat masala

• ½ teaspoon roasted cumin powder

• Salt to taste

• ½ teaspoon black salt (optional)

Directions

• In a large mixing bowl, combine the chopped cucumber, tomatoes, onion, bell pepper, and radish.
• Add finely chopped green chili and fresh coriander leaves.
• Sprinkle chaat masala, roasted cumin powder, salt, and black salt over the vegetables.
• Drizzle lemon juice and mix everything well to coat the vegetables with the spices.
• Let it sit for a few minutes to allow the flavors to blend.
• Serve immediately as a refreshing side dish or use it as a topping for wraps, chaats, or rice bowls.

Notes

• Adjust the spice levels by adding or reducing green chili.
• For extra crunch, add pomegranate seeds or roasted peanuts.

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Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Also Read : Mint Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

245

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cups vegetable broth (or chicken broth for a richer flavor)

• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper to taste

• 1 cup baby spinach or kale, chopped

• ½ cup grated Parmesan cheese (plus more for garnish)

• ½ cup milk or cream (optional for extra richness)

• Juice of ½ lemon (for brightness)

Directions

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
• Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
• Simmer for 15 minutes, allowing flavors to meld.
• Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
• Stir in spinach or kale and cook until wilted.
• Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
• Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

• For a vegan version, omit Parmesan and use coconut milk or cashew cream.
• Add crispy pancetta or sausage for extra flavor.

The post Creamy Italian White Bean Soup appeared first on RecipeWikki.

Origin of the Recipe

Stuffed mushrooms are believed to have originated in Italy, inspired by the stuffed zucchini (zucchini ripieni) that is common in Italian cuisine. Over time, the dish spread worldwide, evolving into various versions, including cheese-stuffed, breadcrumb-stuffed, and even meat-stuffed mushrooms.

What I Love About This Recipe

These mushrooms are crispy on top, creamy inside, and bursting with flavor. The combination of garlic, cheese, and herbs makes them irresistible. Plus, they are quick to make and work as an appetizer for any occasion, whether it’s a family dinner, holiday gathering, or game night.

Also Read : Classic Beef & Bean Burrito

Mouth-Watering Stuffed Mushrooms

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

90

kcal

Ingredients

• 20 large white or cremini mushrooms, stems removed

• 4 oz cream cheese, softened

• ½ cup grated parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup breadcrumbs (optional for crunch)

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon garlic powder (or 2 minced garlic cloves)

• ½ teaspoon black pepper

• ½ teaspoon salt

• 1 tablespoon olive oil

• ½ teaspoon red pepper flakes (optional for heat)

Directions

• Preheat Oven – Set your oven to 375°F (190°C).
• Prepare the Mushrooms – Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set them aside.
• Sauté the Stems – In a pan, heat olive oil over medium heat. Add chopped mushroom stems, garlic, and red pepper flakes (if using). Sauté for 3-4 minutes until soft.
• Make the Filling – In a bowl, combine sautéed stems, cream cheese, parmesan, mozzarella, breadcrumbs, parsley, salt, and black pepper. Mix well.
• Stuff the Mushrooms – Spoon the mixture into each mushroom cap, pressing slightly to pack.
• Bake – Arrange mushrooms on a baking sheet and bake for 18-20 minutes, or until the tops are golden and bubbly.
• Serve Hot – Garnish with extra parsley and serve warm.

Notes

• Make them gluten-free by skipping breadcrumbs or using gluten-free alternatives.
• For a meaty twist, add cooked sausage or bacon bits to the filling.

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