Corn Bhel

Such a welcome snack to beat the crazy summer heat ! Packed in with a good deal of healthy stuff too. You can just about anything to this recipe - bell peppers/olives/cucumber . The murmura (puffed rice) is also optional , I just add very little to give it a more authentic bhel taste . Sure to be a party favourite soon.

Ingredients (makes one medium bowl)

2 cups steamed corn
1 small onion, finely chopped
1 boiled potato, chopped
1 green chilli, finely chopped
1/2 cup chopped capsicum
1/2 cup dry bhel mixture (plain murmura OR the packed variety)
Chopped coriander
2-3 tablespoons tamarind chutney (as per taste)
Salt to taste
Lime juice (as per taste)
1/2 teaspoon grated ginger
Sev to garnish

No recipe really- just mix all the ingredients well and serve immediately. You can even add roasted peanuts/chana dal - just about anything !

Karela Theplas

Adapted from Tarla Dalal's recipe for diabetics (karela and one of its many health benefits), this is a very healthy breakfast option. It uses the grated skin of karela actually, so the next time you are making stuffed karelas , dont throw the peel away! I used plain atta but you can add nachni/makki/bajra atta also to make this more nutritious

Ingredients (makes 6-8 theplas)

Grated peel of 4-5 karelas,about 3/4 of a cup (use a fine grater to peel the karelas)
2 green chillies, finely chopped
1 teaspoon powdered saunf
1/2 teaspoon haldi
1 teaspoon garlic paste
Salt to taste
1 tablespoon curd
2 tablespoons besan
3 cups atta
1 onion, finely chopped
1 tablespoon oil (I used olive oil)
Water for kneading the dough

Oil for cooking

1. Mix in all the ingredients with the atta and leave for 10-15 minutes
2. Then add the water and knead into a tight dough
3. Divide into small balls and roll out into thin chappatis
4. Cook on a tawa with little oil
5. Serve with curd/chutney - these can be kept in the refrigerator and eaten later (if they last :)

Dahi Bhindi

Kadhi and Bhindi -two of my favourites, combined into one mouth watering recipe. Use tender and small bhindis for this to get the best taste and texture. The bhindis were deep fried, sauteing and adding would not have given the same result. Served with parathas or hot steamed rice, it is a great party idea !

Ingredients (serves 4)

250 gms bhindis , cut into finger sized pieces (wash and pat dry well)
Oil to fry

For tadka
2 tablespoon oil/ghee
1 teaspoon methi seeds
A pinch heeng
1 teaspoon rai seeds
2 dry red chillies
Half inch cinnamon stick
1 teaspoon ginger-garlic paste

To mix together :
2 cups curd
3 cups water
3 tablespoons besan
1 tablespoon haldi

Salt to taste

1. Deep fry the bhindis and keep aside
2. In a deep pan, add the oil for the tadka. Add all the ingredients of the tadka and fry for a minute (you can add the chillies after all other ingredients)
3. Whisk in the curd,water and besan paste (Tip : Dissolve the besan first in about 1/4 cup water to get a sooth paste, then whisk in the remaining water and curd to get a lump free mixture)
4. Bring to a boil and then reduce flame to sim for 20-30 minutes
5. You can adjust the water as per your desired consistency, slightly thinner is better
6. Add salt in the end
7. Add the fried bhindis and serve hot - garnish with extra chillies/ roasted coriander seeds