Masala Lauki Ki Sabji

Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle
Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health
benefits. The vegetable itself is rather bland, so I love manipulating its flavor.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients
 1 medium size lauki peeled and cut into bite-sized pieces (will make about 4 cups)
 2 medium size tomatoes (finely chopped - will make about 1 cup)
 2 Tbsp oil (canola or vegetable)
 1 tsp cumin seeds (jeera)
 1/8 tsp asafetida (hing)
 2 Tbsp besan (gram flour)
 1/8 tsp fenugreek seeds (methi)
 2 tsp coriander powder (dhania)
 1/2 tsp red chili powder
 1/2 tsp turmeric (haldi)
 1 tsp shredded ginger (adrak)
 1 Tbsp finely chopped green chili
 1 tsp salt
 2 Tbsp finely chopped cilantro (hara dhania)
Method
 1. Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by
adding one cumin seed to the oil. If the cumin seed cracks right away, the
oil is ready.
2. Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds.
Lower the heat add the besan (besan gives the light aroma and thickness to
the gravy) and stir for few seconds. Add coriander powder, red chili
powder, turmeric, ginger and green chili stir for few seconds then add
tomatoes and salt. Increase the heat medium high. Cook stirring until spices
start leaving the oil this should take about 3-4 minute.
3. Last add lauki and about 1 cup of water and let it cook until lauki is tender. This
should take about 10 to 12 minutes.
Recipe Notes
Notes: lauki can take longer in cooking and more water depends how tender the
lauki.
Serving suggestion: Masala Lauki can be served with Roti or paratha, or dal
paratha

Chana Chaat
Chana Chaat is a healthy and delicious snack. I am using kala chana for this
recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully
sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box
meal.
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Ingredients
 1 cup kala chana
 2 Tbsp oil (Canola, or vegetable oil)
 1 Tbsp ginger (finely shredded)
 1 Tbsp green chili (finely chopped)
 1 Tbsp coriander powder (dhania)
 1/4 cup tamarind pulp (this is available in India grocery store or you can
make it at home soaking the tamarind and squeeze the pulp. But not the
concentrated tamarind)
 1 tsp red chili powder
 1 tsp salt
 1 tsp black salt
 1 Tbsp sugar
 2 tsp roasted cumin seed powder (bhuna jeera)
 1 cup potato (boiled peeled and cut in small pieces)
 1/2 cup cucumber (chopped in small pieces)
 1/2 cup tomatoes (chopped in small pieces)
For garnishing
 1 Tbsp ginger (finely chopped)
 1 Tbsp green chilies (finely chopped)
 5-6 wedges of lemon
Method
1. Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours.
The kala chana will double in volume after soaking.
 2. In pressure cooker cook kala chana with 2 cups of water over medium high
heat. As pressure cooker starts steaming turn the heat down to low medium
and cook for about 15 minutes. Close the heat and wait until steam has
stopped before opening the pressure cooker. Chana should be soft and
tender.
3. Drain the water and save it for later use, this water is high in protein and can
be used for making the soup or dals.
4. Heat the oil in a sauce pan over medium high heat. Add the chana, stir for
few seconds. Add ginger and green chili, coriander powder, sauté for about 1
minutes.
5. Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for
3-4 minutes over low heat. If needed use few spoons of water, Chana mix
should be moist. Turn off the heat.
6. Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and
cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired
garnish with sliced ginger, green chilies and drizzle the lemon juice.
Recipe Notes
Prep Time of 10 minutes does not include soaking time.
Suggestions
You can serve chana chaat without adding the veggies, it tastes delicious. You
can always adjust quantity of veggies to your choice. Also adjust the green chili
and red pepper to your choice. After spicing the chana mix with cooked plain rice
to make spicy delicious meal.

Spinach Couscous Salad

There’s nothing like a fresh salad. They are healthy and contrary to popular belief they
can be quite filling and extremely satisfying! Spinach Couscous Salad is made with
fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my
special house-dressing!
Serve 2.
 Ingredients:

 1/2 cup couscous

 1 tablespoon oil
 1/4 teaspoon salt
 2 cups spinach, steamed removed and roughly chopped
 2 cups arugula roughly chopped
 1/4 cup pecans roasted and roughly chopped
 1/2 cup seedless red grapes cut in half
 1/2 cup pear cut into bite size pieces
 3 tablespoons feta cheese crumbled
 2/3 cup water

Dressing

 2 tablespoons balsamic vinegar

 2 tablespoons olive oil
 2 teaspoons sugar
 ½ teaspoon salt
 ¼ teaspoon black pepper
 ½ teaspoon mustard (rai) powder
 1 teaspoon ginger juice*

Preparation

1. For dressing: add all the dressing ingredients together mix it well making sure sugar is
dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or
zester, and squeeze the juice with fingers.
2. Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix
it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes,
fluff couscous with a fork. Set aside.
3. Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over
and toss, sprinkle the feta cheese.

Enjoy!
 Stir-Fry Cabbage Salad
Stir-Fry Cabbage salad is a healthy mix of cabbage, carrots, beans and bell pepper,
garnish with coconut. This color full crunchy salad is low in calories and very satisfying.
Serve 3.

Ingredients

 2 cups cabbage cut into thin slices

 1/2 cup carrots cut into thin slices
 1/2 cup red and green bell pepper cut into thin slices
 1/4 cup green beans cut in half lengthwise and then into pieces 1½” long
 2 teaspoons oil
 1/2 teaspoon mustard seeds
 2 whole red peppers
 Few leaves of curry leaves
 1/4 teaspoon salt adjust to taste
 Pinch of sugar
 1/4 teaspoon lemon juice
 2 tablespoon shredded coconut

Method

1. Heat the oil in frying pan over medium high heat.

2. Add mustard seeds, and curry leaves. Add the red pepper as the seeds crack. (As you
add the curry leaves it will splatter; be careful.) Add cabbage, carrots, bell pepper, and
beans. Stir-fry three to four minutes, until the vegetables are crisp but not overcooked.
3. Turn off the heat, add salt, lemon juice and coconut, mix well.
4. Serve warm or at room temperature.

Variations
 Replace the coconut with roasted crushed peanuts.

Stir Fry Collard Greens

Stir-Fry Collard Green is a delicious nutrient-packed dish. This side dish compliment
any meal.
This recipe will serve 4-6

Ingredients

 About 8 collard green leaves or 4 cups sliced

 1 tablespoon oil
 1 teaspoon cumin seeds (jeera)
 4 whole red chilies
 1 teaspoon salt
 1/8 teaspoon black pepper
 1 teaspoon shredded ginger
 1 teaspoon lemon juice

Method

1. Wash each leaves of collard greens thoroughly.

2. Collard greens have thick vein running in the center of the leaf. Make sure to cut the leaf
from both sides of the vein.
3. Bunch the leaves together, roll them tightly and cut them crosswise in thin strip.
4. In a wide heavy pan heat the oil over medium heat. Add cumin seed. As seeds crack
add red chilies and stir for a few seconds.
5. Next add collard green, salt and ginger and increase the heat to medium high. Stir–fry
for 3-4 minutes. When the leaves are tender, turn off the heat.
6. Add black pepper and lemon juice over greens and stir. The collard greens are ready to
serve.

Serving Suggestions

1. Serve them as a side dish.

2. Garnish the plain rice with Stir Fry Collard Greens; this gives a nice color and texture to
rice.
3. Take a toasted bagel or slice of bread spread the cream cheese and garnish with stir-fry
collard green to make an open face sandwich.
4. I also like to use them in grilled cheese sandwich.

Enjoy!

Kala Chana (Black Chana)

Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic
index and is a good protein option for people with Diabetes. Kala Chana is a variation of
the commonly found chickpea but it is dark brown in color and smaller in size. It is also
known as Bengal gram.
This recipe will serve 6
 Ingredients:

 1 cup kala chana

 3 tablespoons oil
 1/8 teaspoon asafetida (hing)
 1 teaspoon cumin seeds (jeera)
 2 tablespoons gram flour (besan)
 1 tablespoon grated ginger
 1 green chili finely chopped
 2 tablespoons coriander powder (dhania)
 ½ tablespoon turmeric (haldi)
 ½ teaspoon red chili powder adjust to taste
 2 teaspoons salt adjust to taste
 Approximately 1 teaspoon lemon juice
 1 tablespoon finely chopped cilantro (hara dhania) to garnish

Method

1. Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours. The kala
chana will double in volume after soaking.
2. In a small bowl mix ginger, green chili, coriander powder, turmeric, and chili powder with
¼ cup of water. Set aside.
3. Heat oil in a pressure cooker over medium high heat. Test the heat by adding one
cumin seed and if it cracks immediately, the oil is ready for cooking.
4. Add cumin seeds and as they crack, add asafetida and gram flour. Stir for few seconds.
Add the mixed spices (step 2) and stir for another minute.
5. Add soaked kala chana, and 4 cups of water to the pressure cooker. Close the cooker.
As it starts steaming, turn down the heat to medium and cook for approx. 12 minutes. If
your pressure cooker whistles then wait for 4-5 whistles.
6. Turn off the heat and wait until all the steam has released before opening the pressure
cooker.
7. Add salt and slightly press down on the Kala Chana to thicken the gravy, let it cook for
2-3 minutes on low heat. You can always adjust the consistency of the gravy by adding
more water. Simmer for a few minutes after adding the water.
8. Stir in lemon juice and cilantro, just before serving. This goes very well with plain rice
and makes for a complete meal.

Tip
Kala Chana can also be prepared without a pressure cooker. Just remember to cook on
medium heat for 50 minutes to an hour with the lid closed. Unlike other beans, Kala
Chana holds its shape well even after cooking, so be sure to test if it has cooked all the
way.

Gajar Matar (Carrots With Green

Peas)
Gajar Matar is a healthy and easy recipe to make. This mildly spiced, colorful dish can
compliment just about any meal.
Recipe will serve 4

Ingredients

 2 cups carrots diced in about 1/2 inch pieces

 1 cup potato cubed in about ½ inch pieces
 1 cup green peas
 2 tablespoons oil
 1 teaspoon carom seeds (ajwain)
 4 whole red chilies
 1 tablespoon coriander powder (dhania)
 1/2 teaspoon turmeric (haldi)
 1 teaspoon salt
 1 teaspoon lemon juice

Method

1. Heat the oil in a saucepan, on medium heat.Add carom seeds. The oil should NOT be
very hot as the carom seeds will burn and lose their flavor.
2. Add whole red chilies and turmeric and stir for a few seconds.
3. Add carrots, potatoes, green peas, coriander powder, and salt. Mix well.
4. Cover the pan and let it cook on medium heat for 10 minutes until the vegetables are
tender. Stir occasionally. Turn off the heat when done.
5. Add the lemon juice and stir.
6. Serve hot.

Lentil Vegetable Soup

Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with
bread.
Recipe will serve 4.

Ingredients:
 1/2 cup lentils (masoor dal)
 1 cup of carrots, sliced in 1/2 inch pieces
 1/2 cup of green string beans, sliced ½ inch pieces
 1 cup of celery, sliced in ½ inch pieces
 3 medium size tomatoes cut into 8 pieces
 About ½ inch ginger thin sliced
 1½ teaspoon salt
 1/2 teaspoon turmeric (haldi)
 1/2 teaspoon black pepper

Chaunk (seasoning):

 2 tablespoon clarified butter (ghee) or 2 tablespoons oil

 1/2 teaspoon cumin seed (jeera)
 1/2 teaspoon garam masala
 Half a lemon

Method:

1. Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils
should be about double in volume.
2. Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked
lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
3. Close the pressure cooker and put the weight (or seal the exhaust).
4. As the pressure cooker starts steaming turn the heat down to medium and cook for
about 6 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
6. Mix dal well, if dal is thick add more boiling water and make the consistency as you
desire. Soup should be chunky.

Chaunk (seasoning):

1. For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait
until cumin seed crack. Then pour it over the soup.
2. Add garam masala to the soup and mix it well.
3. Before serving squeeze a few drops of lemon juice.

Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful
dish to serve and makes a great appetizer or a side dish.
Recipe serves 4.
 Asparagus With Ginger

Ingredients:

 1 bunch of asparagus, approx. 1 pound

 2 tablespoons olive oil
 1 teaspoon cumin seed (jeera)
 1 tablespoon minced ginger
 2 teaspoon lemon juice
 1/2 teaspoon salt
 1/2 teaspoon black pepper

Method

1. Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard
portion of the stalk.
2. Cut the remaining asparagus spears diagonally into 2 inch pieces.
3. Bring oil to medium heat in a large frying pan that can hold all the asparagus.
4. Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt
and black pepper.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
6. Serve hot or at room temperature.

Serving Options:
1. Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the
asparagus is warm enough, the cheese will melt and be delicious.
2. Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of
Method). This will make a beautiful presentation and taste great.

Cabbage With Peas (Bund Gobi And

Mater)
Bund gobi with matar or Cabbage With Peas is a delicious main dish with mild spices,
which is a nice compliment to any meal, simple and easy recipe to make.
Serves 3 to 4

Ingredients:

 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
 1 1/4 cup frozen peas
 2 tablespoons oil
 Pinch of asafetida (hing)
 1 teaspoon cumin seeds (jeera)
 1/2 teaspoon mustard seeds (rai)
 2 green chilis half the way slit
 1/4 teaspoon ground turmeric (haldi)
 1/4 teaspoon cayenne pepper (lal mirch)
 3/4 teaspoon salt
 1/4 teaspoon sugar
 2 tablespoons chopped cilantro (hara dhania)
 Method

1. Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to
the oil; if seed cracks right away oil is ready.
2. Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and
green chilies, stir for a few seconds.
3. Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
4. Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is
tender. Occasionally stir it. Turn the heat off when done.
5. Next add the lemon and cilantro.
6. Serve hot.

Besan Puda – Cheela – Gram Flour Cheela

Basen Ka Puda is a tasty dish for breakfast or a light lunch. This recipe is quick to
prepare and can be served many different ways. In my house this is a favorite dish for
breakfast, folded with cheese.
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

Ingredients
 1 cup besan (gram flour)
  1/4 cup rice flour (chawal ka atta)
 1 tsp salt
 3/4 cup water, use as needed
 1/2 tsp cumin seeds (jeera)
 1 tsp green chili finely chopped
 1 cup zucchini shredded
 1 tabs cilantro finely chopped (hara dhania)
 6 tbsp oil for cooking use as needed
Method
1. Shred the zucchini with the skin and keep aside.
2. Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt.
Add the water slowly to make a smooth batter, the consistency of pancake
batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
3. Use a non-stick skillet and place on medium-high heat. Test by sprinkling a
few drops of water on it. Water should sizzle right away. Pour about 1/2 cup
of the batter into the skillet and spread evenly with a back of spoon. Starting
from the center, spiral the batter outward evenly to form a circle about 7" in
diameter.
4. When batter starts to dry, gently spread one teaspoon of oil over it. Wait
about 30 seconds; flip the puda using a flat spatula.
5. Press the puda lightly all around with the spatula to make the puda cook
evenly. Turn the puda three to four time, until crisp and brown on both sides.
6. Repeat for the remaining pudas.
Recipe Notes
Tips:
Spread the batter quickly, or it will begin to dry and will be difficult to spread.
Serving Suggestions:
You can serve the puda with yogurt, hari chutney, spicy pickles.
Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar
cheese, sliced tomatoes, or roasted vegetables.
Variations
Zucchini can be replaced with finely chopped spinach, shredded potatoes,
or finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the
pudas to be very dry.
 Cilantro can be replaced with ground coriander powder.

Carrot Ginger Soup

Carrot and Ginger Soup is light and super healthy with an added benefit of tasting
delicious? This soup is made with carrots, celery, ginger, and flavored with mild spices.
Of course, this soup is also nutritious!
Serves 4

Ingredients:

 3 cups carrots peeled and sliced in small pieces

 1 cup celery sliced in small pieces
 1/3 cup ginger peeled and cut in small pieces
 2 tablespoons oil
 1 teaspoon cumin seeds (jeera)
 1/2 teaspoon carom seeds (ajwain)
 1/8 teaspoon asafetida (hing)
 1 teaspoon salt
 2 teaspoons sugar
 2 teaspoon lemon juice
 1/4 teaspoon black pepper

Method

1. Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin
seed to the oil; if the seed cracks right away, the oil is ready.
2. Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As
seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots
are very soft.
3. Puree them in blender with 2 cup of water, on high speed. Add water as needed to
puree.
4. Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium
high heat. Add more water if needed. When the soup boils, turn the heat to low and let it
simmer for ten minutes.
5. Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.

Cucumber Salad

This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of
fennel seeds adds a unique flavor. This refreshing, healthful low-calorie salad also looks
beautiful.
Recipe serves 2.

Ingredients:

 2 cup cucumber, thinly sliced

 2 tablespoons cashews coarsely ground
 1 tablespoon mint finely chopped

for Dressing

 1 tablespoon olive oil

 2 teaspoon lemon juice
 ½ teaspoon salt
 ½ teaspoon sugar
 1/8 teaspoon black paper
 2 teaspoon ginger juice *
 1 teaspoon fennel seeds coarsely ground

Method

1. Dressing; In a bowl, mix all the dressing ingredients well. Set aside.
2. Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look
like half-moons.
3. Toss the cucumber with ground cashews and mint to coat the slices.
4. Just before serving, add the dressing. Mix it well.

Enjoy!
Notes

1. *To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze
the shredded ginger with your fingers to get all
the juice out.
2. If you are allergic to nuts make the salad without cashews, still Cucumber Salad with
taste great.

Tomato Soup

What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe
and simply delicious. Tomato Soup is always good as a starter or light meal with salad
and crusty bread.
Serve 3
 Ingredients

 6 medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes
 1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped
carrots
 1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery
 1/2” ginger peeled and sliced
 1 teaspoons of oil
 1/2 teaspoon salt, adjust to taste
 1/2 teaspoon sugar, adjust to taste
 1/8 teaspoon black pepper

Seasoning

 2 teaspoons oil
 1/2 teaspoon cumin seed (jeera)
 Pinch of asafetida
 1 tablespoon cilantro finely chopped (hara dhania)

Method

1. Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and
celery. Stir fry two minutes.
2. Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
3. Let the tomatoes cool, then pure in blender.
4. Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds
crack, add cilantro and stir for a minute.
5. Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste).
6. When the soup boils, turn the heat to low and let it simmer three to four minutes.

Serve hot, I like to serve with few pieces of crouton.

 Kale and Tofu Salad
This delicious Kale and Tofu salad with apple wedges, cranberries and ginger dressing
will compliment any meal. This salad is nutritious, tasty and full of flavor.
This recipe will serve 2.

Ingredients:

 2 cups Kale stalks removed and leaves thinly sliced

 Approx. 5oz firm tofu in small cubes, pat dry, this will make about 1 cup
 1/2 apple thin sliced makes about 1/2 cup of sliced apple
 1/2 cup cucumber cubed in small pieces
 2 tablespoons dry cranberry
 2 tablespoons sliced almonds toasted
 1-1/2 tablespoon olive oil divided
 1 tablespoon ginger juice
 1 teaspoon lemon juice
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/2 teaspoon sugar

Method

1. Pet dry the tofu well, heat ½ tablespoon of oil over medium heat in a small frying pan
and stir fry cubed tofu until it is light brown. Let it sit until tofu is at room temperature
before adding to the salad.
2. For dressing! In a small bowl add remaining oil, ginger juice, lemon juice, black pepper,
salt and sugar, mix it well.
3. In a bowl add the kale, and pour the dressing over kale rub until the kale starts to
soften. It will take about 1-2 minute. Let it sit for about 15 minutes, kale is nicely
marinated.
4. In a salad bowl add kale, tofu, apple, cucumber and cranberries toss it well.
5. Add the sliced almonds for a nice crunch.

You will sure enjoy this kale salad for a light and healthy side dish.

Fruit Chaat
This is a bright, colorful, and refreshing fruit chaat (snack) that can also be used as a
fruit salad. My siblings and I looked forward to the fruit chaat, served regularly as part of
our lunch. It was a delicious way of eating a great variety of fresh, seasonal fruit. This
by itself will brighten up any meal, and it tastes great at any time of day.
Recipe will serve 4.

Ingredients

 2 oranges skin removed and sliced in ½ inch each segment

 1 apple peeled and cubed into ½ inch pieces
 1 firm banana sliced into approximately ¼ inch rounds
 1/2 cup sliced strawberries
 1 cup English or Asian cucumber cubed into ¼ inch pieces
 1 green chili finely chopped (optional)
 1 tablespoon chopped cilantro

Dressing
 Approximately 1 tablespoon lemon juice
 Approximately 1 tablespoon ginger juice
 1/2 teaspoon roasted cumin seeds powder
 1 tablespoon sugar
 1 teaspoon salt
 ½ teaspoon black salt (optional) available in Indian grocery store
 ¼ teaspoon black pepper

Method

1. In a large bowl, combine the fruit and cucumber with the green chili and cilantro. Toss
and set asidea .
2. Mix all the dressing ingredients together in a small bowl, making sure the sugar is
completely dissolved. Pour the dressing over the fruit when ready to serve.

Tips
I have used many different varieties of fruits in this chaat dish; however, I always keep
the oranges and bananas, as they add a lot of color and texture to the dish.