Transfer it into a bowl. Add the spices (chaat masala, red chilli powder, cumin powder and salt).

Add finely chopped coriander leaves. Squeeze lemon juice over it and give it all a good toss till everything is mixed well.

Serve immediately. RELATED RECIPES Khamang kakdi Spicy Goan Baked Fish Spicy ladysfinger Spicy khichda Bottlegourd salad Ingredients: 2-4 medium sized guavas Half a tea spoon roasted cumin powder Half a tea spoon red chilli powder A pinch of Chaat masala Few sprigs of cilantro/coriander leaves (finely chopped) Lemon juice to taste Salt to taste (less)

Transfer it into a bowl. Add the spices (chaat masala, red chilli powder, cumin powder and salt).

Add finely chopped coriander leaves. Squeeze lemon juice over it and give it all a good toss till everything is mixed well.

Serve immediately. RELATED RECIPES Spicy raw banana rings Khamang kakdi Spicy Goan Baked Fish Spicy ladysfinger Spicy khichda Ingredients: 2-4 medium sized guavas Half a tea spoon roasted cumin powder Half a tea spoon red chilli powder A pinch of Chaat masala Few sprigs of cilantro/coriander leaves (finely chopped) Lemon juice to taste Salt to taste (less)

Chop the fruit and add to the gelatine mixture. When it is cooled put in a mould and set it in the freezer.

Take it out of the freezer just before serving. RELATED RECIPES Mango salad Eggless dry fruits cake Khamang kakdi Spicy Guava Salad Jackfruit halwa Ingredients: 1 small tin - pineapple, chopped 1 tin - peaches, chopped 5 - oranges 5 - bananas 1/4 cup - water (cold) 1 1/3 cups - water (boiling) 1 tbsp - gelatine 2 tbsps - lemon juice 1 1\2 tbsps - sugar (less)

Peel and chop the ginger lengthwise into slender pieces resembling match sticks. Grind green chillies, coriander and turmeric powder into a thick paste adding a few drops of water if required.

Heat 1 tbsp of oil in a pan and add the crushed peppers and the cumin seeds. When they crackle add asafoetida, besan and the ground paste at half minute intervals and saute together for two more minutes and switch off flame and then add the ginger.

Peel the cooked bananas and mash well. Add the banana mash and salt to the sauteed paste.

Knead together into a thick dough. Take a lemon size ball of the banana mixture and flatten it on your palm.

Make a hole in the center . Arrange a batch of banana rings on a greased hot tava, pour a spoon of oil around each banana ring and roast on low flame.

Turn over and cook the flip sides of the banana rings till they become golden in colour. Remove the spicy banana rings on to a plate.

Enjoy with tomato sauce, mint chutney or any other delicious dip of your choice. Recipe courtesy: Chitra Amma's Kitchen RELATED RECIPES Raw banana kofta curry Spicy Guava Salad Malabar chemeen biryani Spicy Goan Baked Fish Raw garlic chilli chutney Ingredients: 2 - raw bananas, large 3 - green chillies 1/2 bunch - green coriander leaves 1/4 tsp - turmeric powder 1/2 tsp - pepper (coarsely crushed) 1 tsp - cumin seeds 1 pinch - asafoetida Fresh ginger, a big piece 2 tbsp - Bengal gram flour (besan) 3/4 tsp - salt Cooking oil, for seasoning and roasting (less)

It is then boiled in orange juice along with freshly chopped orange and roughly chopped nuts. Serve orange sooji halwa hot or cold.

Makes: around 4 Servings of Orange Halwa. Ingredients: / 1 Cup Powder a big Pinch Orange 1 Large Orange Juice 2 Cups Sugar 1/8 Cup Almonds 5 Pecans 3 Ghee 1 tsp Method of preparation: Remove the skin and chop orange into sections.

Squeeze the flesh for any excess juice. Blanch the almonds and remove the skin.

Roughly chop almonds and pecans. Heat half tsp of ghee in a pan, add sooji and fry on low flame for few seconds and remove from heat.

Bring to boil orange juice with around half a cup of water in a sauce pot. When juice starts to bubble, add remaining ghee, cardamom powder, sugar and sooji.

Lower the heat and fold in the chopped fresh orange, almonds and pecans. Remove the sauce pot from heat and keep covered for around 5 minutes for sooji to cook.

Uncover, mix thoroughly and serve orange sooji halwa hot or cold. Notes: Make sure sooji is cooked well before removing from heat.

Suggestions: Adjust sugar according to your preference. If using sweetened orange juice, adjust sugar accordingly.

Variations: Add your choice of nuts to the orange sooji halwa. Other Names: Orange Halwa (less)

Green chiles are also slit and added to lemon juice for spice. Pickled sweet potatoes can be eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.

Makes: around 1 1/2 Cups of Pickled Sweet Potato. Ingredients: Purple Sweet Potato 1 Small Tender Green Chiles 4 – 5 Lemons 3 – 4 Salt 1 Tbsp Method of preparation: Peel, remove ends, wash and pat dry the purple sweet potato.

Halve and chop the sweet potato into 2 inch long strips. Remove stems, wash and pat dry the green chiles.

Slit the green chiles and keep aside. Halve the lemons.

Squeeze all the juice out of the lemons into a glass or ceramic jar. Add sufficient salt to the lemon juice and stir to dissolve.

Now stir in chopped purple sweet potato and green chiles. Cover and let the sweet potato sit for a day or two to mature.

Serve pickled sweet potato as an accompaniment to dal rice, yogurt rice etc..

Notes: Make sure to choose tender green chiles for milder spice level. Suggestions: Make sure the jar is clean and dry for pickle to last longer.

Variations: Here are the pickled variations with and . Other Names: Pickled Sweet Potato (less)

Cooked yam is then briefly fried along with whole spices and red chiles. Then the whole mixture is lightly mashed.

Finally the mashed suran curry is finished with good amount of lemon juice. Makes: around 2 Servings of Suran with Lemon Juice.

Ingredients: Fresh or Frozen Suran / 1 1/2 Cups Chopped Lemon Juice 2 – 3 Tbsps Powder 1/2 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 10 a Big Pinch 5 Oil 2 tsps Method of preparation: is peeled, thoroughly washed and chopped into small pieces. If using fresh yam, boil chopped yam in salted water till yam is soft and cooked.

Wash frozen yam (if using) under fresh water. Heat oil in a pan, add all talimpu ingredients in order.

When urad dal changes color, add cooked fresh yam or chopped frozen yam. Fry briefly, add few tablespoons of water and cook covered till frozen yam is thoroughly cooked and turns soft.

Uncover, stir in turmeric powder and salt. Lightly mash the yam mixture with back of the big spoon or spatula.

Cook for another minute on low flame and remove from heat. Stir in lemon juice and adjust salt if necessary.

Serve suran with lemon juice over plain steamed rice and dollop of ghee. Notes: Make sure to cook suran well before adding lemon juice.

Suggestions: Adjust lemon according to your preference. For extra spice, add sliced green chiles to the oil after whole spices are fried.

Variations: A tsp of split chana dal can also be added to the talimpu for light crunch. Other Names: Suran with Lemon Juice, with Lemon Juice (less)

The mixture is seasoned with crushed black pepper and mixed with lemon juice. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Makes: around 4 Servings of Paneer Salsa. Ingredients: Paneer (Crumbled) 1/4 Cup Tomato 1 Small Onion 1/2 of Small One Boiled Corn 4 Tbsps Green (chopped) 6 Tbsps Few Sprigs Lemon Juice 2 Tbsps Crushed Black Pepper few Pinches Salt to Taste Method of preparation: Wash and finely chop the cilantro.

If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it. Peel and finely chop the onion.

Wash, deseed and finely chop the tomato. In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.

Stir in lemon juice and leave aside for few minutes. Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.

Notes: Make sure to chop the vegetables in same size. Suggestions: Adjust spice with black pepper.

Variations: You can also make fresh paneer and use it.for home made paneer recipe.

Other Names: Paneer Salsa (less)

On the tava, roast the chapati(single, not all the four) with some oil, set aside. Beat an egg with some salt and pour it on the tava to make an omlette, spread it to the size of the chapati.

Now place the roasted maida chapati over the omlette immediately, before the omlette is cooked, this will allow the chapati to stick to the omlette. Roast both the sides until its cooked completely.

Remove from the flame and place it on a sheet of thick paper. Sprinkle the chopped onions, green chilies, red chili powder, salt on the egg side of the chapati.

Add the grated veggies, tomato sauce, chilli sauce, few drops of lemon juice on it. Now roll the chapati, hold it, and then roll the paper over it, make it into a cylinder, with the bottom covered with paper.

Its ready to be served. Note : Instead of all the above stuffing, you can stuff it with left over potato curry/chicken curry etc.

RELATED RECIPES Egg burji Eggless banana walnut bread Stir fried veggies in curly noodles Roasted Eggplant Chutney Bread rolls Ingredients: 4 eggs, 2 cups of maida, 1 big onion chopped and soaked in a tsp of vinegar, green chilies finely chopped, 2 tsps of red chili powder, tomato sauce, chili sauce, lemon juice to taste, grated and raw carrot, capsicum, cucumber (all optional) oil for roasting, salt to taste (less)