Avial

South Indian Crispy Dosa

2016-07-04T20:12:00.001-07:00

Ingredients:

Urad Dal - 1 cup
Dosa rice - 2 cup
Fenugreek seeds - 1 tsp
Salt as required
Water as needed

Soak Urad dal, rice and fenugreek seeds overnight. Next morning grind it to a fine paste. Add salt and water as required ( pancake consistency)
Let it sit for 8 hrs according to the weather. If its in 20 degree C, 8 hrs is all enough for the batter.

Use a flat skillet to make dosa. I don't use oil for dosa, I make it paper thin and crispy. It goes well with coconut chutney and Sambhar.

Bubble Tea

2016-07-04T20:02:00.000-07:00

Ingredients:

Dried boba tapioca pearls -1/4 cup

Tea Bags- 1- 2

Water- as required
Sugar - 1/2 cup
Milk - any flavor

Combine boba with 2 cups of water and bring it to boil. Add sugar to it. Cook the boba to 15-20 minutes. let it cool down.

In the meantime,boil another cup of water and use your tea bag according to your taste( 1 bag -regular tea, 2 bag- strong tea) let it sit for 15 minutes.

In a tall glass, add the boba ,tea and then add your choice of milk( any flavor) I add the regular milk as I was making the classic boba tea. sweeten to taste with a simple syrup.

Mango Breeze

2016-07-04T18:16:00.004-07:00

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2 shots svedka (Mango-Pineapple)

1 mango -cut in small pieces

1 orange- peeled

lemonade - 1 cup

Mint leaves a few

Muddle mint, orange and mangoes in a highball glass.

Fill with ice, then add svedka.

Top with lemonade and stir gently, then garnish with fresh mint

The Heat Breaker

2016-07-04T18:03:00.002-07:00

Mint Leaves - 5-10
Fine Sugar - 1tbsp
Freshly squeezed lime juice - 1tbsp
Svedka(Mango-Pineapple) - 2 shots
Seedless watermelon pureed - 1 cup
Lemon wedges from 1

In the bottom of a large shaker, muddle the mint, sugar and lime juice. Fill the shaker with ice. Add the svedka, watermelon puree and the lime wedges; shake well. Pour it to glasses over ice.

BLT (Bacon, Lettuce and Tomato) with a Twist ;)

2015-07-29T16:38:00.000-07:00

Ingredients:

Sandwich Bread– 4 slices (any regular Bread)
Shredded Mozzarella – ¼ cup

Basil Pesto – 4 tsp (or Mayo)
Bacon – 6

Roasted Turkey Breast -2 slices
Tomato – 1 sliced
Baby Spinach -1/2 cup
A Few Fresh Basil leaves
Little drizzle of Olive oil

Preparation:

Preheat a grill pan over medium high heat, cook the bacon for about a minute on each side and remove to a plate.
Spread 1 tsp of pesto on each slice of bread. Trust me it’s taste better than mayo. Top one slice of the bread with about 2 Tbsp of the mozzarella, then stack on to a couple of tomato slices then cooked bacon, I cut the bacon in half and spread it over. For one sandwich 3 bacon ;). Then one slices of Turkey, a handful of spinach, a few basil leaves and 2 more Tbsp of cheese. Top it all with another bread slice, drizzle a tiny bit of oil on your preheated grill pan and cook each sandwich for about 3 minutes or so on each side or until the cheese has melted.

Churros

2015-07-29T16:12:00.002-07:00

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Ingredients:

All purpose Flour or Maida – 1 cup

Water -1 cup

Butter- ½ cup

Salt – ¼ tsp

Sugar- ¼ cup

Ground cinnamon – ¼ tsp

Eggs- 3

Oil for frying

Preparation:

Combine 1 cup of water with the butter and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and stirring constantly, gradually beat the eggs into the dough.

Heat oil for frying in deep-frying pan or skillet. Spoon the churros dough into a pastry bag fitted with a large tip(pic attached)

Squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a spoon, transfer churros to a paper towel-lined baking sheet to drain. Combine 1/2 cup sugar and cinnamon. Roll them in the cinnamon-sugar.

Great Appetizer to go with tea ;)

Parippu Dosa and Garlic Chutney

2015-07-18T07:42:00.000-07:00

Ingredients:

Idli Rice - 1 cup
Urad Dal – 4 tbsp

Toor Dhal – 4tbsp

Chana Dal – 4tbsp
Moong Dhal - 4 tbsp
Turmeric powder – 1 tsp
Asafetida– a pinch
chili powder-1 tsp

Salt to taste

Dosa:

Soak the rice and for 8 hrs. Grind it together to a coarse paste. Keep it overnight.

The very next day add salt, turmeric powder, Asafetida and chili powder to the batter.

Heat the dosa tawa , take one ladle full and spread the batter as we do for dosa. Drizzle little oil, lower to medium heat. You can see the dosa’s loop turns slightly brown. It’s done.

Crispy dosa’s are ready, so serve hot with chutney.

Garlic Coconut Chutney

Ingredients:

Grated Coconut- ½ cup

Chana dal – 1tbsp

Dry red chilies -4 no:s (or to spice level)

Coriander Paste-1tbsp or coriander leaves chopped 1 tbsp

Garlic Cloves-4 pods

Water as required

Salt to taste

Preparation:

Heat a teaspoon of oil in a tawa. Add chana dal, garlic, red chilies, sauté well. To this add the grated coconut. Sauté it till its aromatic. Turn of the heat. Grind the mixture to a fine paste.

You can garnish the chutney with oil, curry leaves and mustard

Serve the garlic coconut chutney with Idli, Dosa or Vada

Chicken egg roll

2015-07-16T16:10:00.001-07:00

Ingredients:

Nasoya all natural egg roll wraps (picture included)- 1 pkt

Minced chicken -1 lb

Cabbage shredded thin – 1 cup

Spring onions chopped-1/4 cup

Carrot thinly sliced- ½ cup

Chopped garlic- 1 tsp

Ginger chopped-1tbsp

1 large egg

Fish sauce – 1 tsp (optional)

Black pepper-1tsp

Oil for frying.

Preparation:

The chicken egg roll filling:

I minced the chicken and sautéed it in a pan, until it’s done. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, ginger,fish sauce and black pepper. Mix together well,making sure all the chicken combines with the vegetables. Allow it to sit for like ½ hr.

The Wrapping:

I used the Nasoya egg roll wraps, Lay the wrap in front of you so it looks like a diamond.

Add about 2 tablespoons of chicken filling to each wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point. Finish rolling.

Fill a medium sized frying pan with about 1/2 inch of oil. Heat to about 325 degrees. Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.

Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.

Serve it with Duck sauce, Hot and Sour sauce or Hoisin Sauce.

Note: Beginners: To learn the wrapping it’s better to watch a video in YouTube

Naadan Mutta curry in coconut milk

2015-06-15T14:22:00.002-07:00

Ingredients:

Hard boiled eggs – 5

Onion – 3

Fennel seeds – ½ tsp

Garlic – 3 -4 pods

Tomato – 2 medium

Potatoe -2 medium cubed

Red chilli powder – 1 tsp(to your spice level)

Kashmiri chilli powder – 1 tsp (optional)

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Garam Masala – 1 tsp

Water – 3/4 cup

Coconut Milk – 3/4 cup

Curry leaves – 1 sprig

Oil- coconut oil

Salt to taste

Preparation:

In a pan pour oil, when its hot add fennel seeds, minced onion, garlic and curry leaves. Saute well

till onion turns brown in color. Add the cubed potatoes to it and saute for another 10 minutes. Now

add sliced tomato and cook till tomatoes becomes soft.

Add the chili powders, turmeric, coriander, garam masala, salt and saute for 2-3 minutes. At this time I transferred the gravy to a pressure cooker and cook until 2 whistles.

Later,cut boiled eggs into 2 and add it to the cooker. Gently put the gravy on the top of the egg and cook for 4-5 min. Its time to add the coconut milk. Cook for another 3-5 minutes till the gravy is thick. Garnish with a few more curry leaves.

Serve hot J

Chettinad Chicken curry

2015-05-18T18:15:00.002-07:00

Ingredients:

Chicken - 1/2 kg / 500 grams

Shallots /small onions – 1 cup sliced

Tomatoes - 2 medium size

Ginger garlic paste-2 tbsp

Green chillies- 3

Curry Leaves - a small handful

Oil - 2 tbsp

Black pepper powder-1 tsp

Turmeric Powder - 1 tsp

Salt to taste

Lemon Juice - 2 tbsp

Coriander Leaves to garnish

For making masala:

Coriander Seeds - 3 tbsp

Dry Red Chilli pepper- 4 or 5 (to your spice level)

Fennel Seeds - 2 tsp

Cumin Seeds - 1 tsp

Cinnamon Stick - 5 stick

Whole Peppercorns - 2 tsp

Cardamom Pods - 5

Star Anise - 1

Cloves - 4

Fresh Coconut - 1/4 cup

Preparation:

Cut the chicken into medium size, marinate it with salt, turmeric powder, black pepper powder and lemon juice. Let it stand for 15 to 20 minutes.

For making the chettinad masala, you need to dry roast all the spices. Heat a pan or kadai put all the spices except coconut till it turns slightly brown. Now add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste. Add water accordingly.

Heat oil in a deep pan, when the oil heats up add in the sliced small onions and saute till it turns translucent.Add in curry leaves,green chilies sliced and ginger garlic paste. Saute for a couple of minutes.

Now add the marinated chicken and mix well. You can see lot of water coming out of the chicken. Add the cubed tomatoes to it. Also add the grinded chettinad masala,salt to taste and mix it well. Add water as required. Reduce the flame and cook for 10 to 15 minutes. Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick.When the gravy gets thicker turn off the heat and garnish it with coriander leaves.

Notes:

As of my knowledge, chettinad chicken curry is really spicy. I reduced my spices especially pepper-cones. Some people grind green chilies along with ginger and garlic for make it spicier.
Small onions or shallots are always best for chettinad recipes. It tastes better.
You can add water according to your desired consistency.

This is such a mouth watering dish. Enjoy it !

Kathirikkai Kulambu

2015-05-07T15:49:00.002-07:00

Ingredients:

Eggplant – 1 medium

Shallots – 1 cup

Wine Tomatoes – 3

Garlic – 10

Sambar powder – 3 tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Curry leaves – 10 (one sprig)

Tamarind – one small lemon size

Coconut – 1/4 cup

Oil – As required

Asafoetida – a pinch

Salt to taste

For Masala:

Oil – 1 tsp

Dried red chilies – 6 (spice level)

Coriander seeds – 2 tbsp

Black pepper – 1/2 tsp

Chana dal – 1/2 tsp

Toor dal – 1/2 tsp

Preparation:

Cut the eggplants into medium size cubes and set aside. Soak tamarind in 2 tbsp of hot water. Extract the juice and discard any pith. Heat a pan and add a teaspoon of oil. Add coriander seeds, dried chilies, black pepper, chana dal, toor dal. Let it cool and grind it along with tamarind to a fine paste. Keep it aside. Heat 1/3 cup of oil and fry the eggplants until it becomes tender.

Heat 2 tsp of oil in a pan and sauté shallots (cut into small pieces) until translucent. Remove from heat. In the same pan, heat 1 tsp of oil and sauté grated coconut for a minute and remove from the pan. Add a tbsp of oil to the same pan and sauté chopped tomatoes until cooked. Let everything cool and grind it to a fine paste.

In a saucepan add oil and add mustard seeds. When it splutters add cumin seeds, fenugreek, asafoetida, chopped garlic and curry leaves. Sauté until garlic becomes golden color. Add sambhar powder and cook for a minute.

Add ground onion tomato mixture along with the masala paste. Bring it to a boil, reduce heat and cook for 15 minutes.

Add fried eggplants. Add a cup of water and let everything cook over low heat for another 15 minutes or until oil starts separating from the gravy.

Kerala Egg Roast

2014-04-03T18:15:00.003-07:00

Ingredients:

Hard boiled eggs – 5

Onion – 2 big

Fennel seeds (perumjeerakam) – ½ tsp

Ginger -2tbsp

Garlic-2 no’s

Green chillies-2 no’s

Red chilli powder(Kashmir) – 1- 2tsp

Turmeric powder – ½ tsp

Coriander powder – 4 tsp

Garam Masala- 1tsp

Tomatoes- 1 medium

Warm water – ½ cup

Curry leaves – few

Oil – 5 tbsp

Salt to taste

Preparation:

In a food processor, mince together onions, ginger, garlic, green chilies and curry leaves. Chop them well. Heat oil in a wok. Add the fennel seeds. Into it add the above mixture.. Saute well until the onion mixture turns brown in color. Add Kashmir chili, turmeric, coriander,garam masala, salt and saute for 2-3 min. Add chopped tomatoes to it. Sauté for another 3-4 minutes. Add water to the paste and allow it to boil.

Cut a few gashes lengthwise in the egg white or cut them in half and the egg to the wok and cook for another 3-5 minutes. Check for the gravy consistency. If it is too dry splash a bit of water to it. Switch off heat and serve hot with plain rice, bread or roti

Kerala vella kadala curry with coconut milk

2014-03-28T17:12:00.003-07:00

Ingredients:

White chick peas/vella kadala – 1 cup (soaked overnight)

Red onions -1 big

Green chilly -2 no:s

Turmeric powder-1/2 tsp

Red chili powder – 1tsp

Coriander powder -3 tbsp

Garam masala- ½ tbsp

Curry leaves -1 sprout

Mustard seeds- 1tsp

Thick coconut milk -¼ cup

Salt as needed

Oil -2 tsp

Preperation:

Wash the chick peas well and soak it at least for 6 hours or overnight. Drain and cook the chick peas with salt, turmeric powder and adequate water in a pressure cooker until it cooks well.

Mean time, heat oil in a wok. Add mustard seeds, when it sputters add curry leaves, chopped green chilies and chopped onions. Sauté well till the onions becomes translucent. Now reduce flame to medium and add the powders one by one and cook till raw smell is completely gone. Add the cooked kadala/chick peas along with its water and bring to boil. Lastly adjust salt and add the thick coconut milk. While adding the coconut milk reduce the flame well. Stir well for couple of minutes. Kadala curry done.Serve hot with appam, idiyappam, puttu.

Courtesy : My mother in law

Sweet Onion Chutney

2014-03-28T08:48:00.003-07:00

Ingredients:

Small Onions/Shallots -1 cup

Dry red chillies-4 no:s

Chana Dal -1 tbsp

Tamarind paste-1/2 tsp

Jaggery-1 tbsp

Oil as required

Salt to taste

Preparation:

Heat a wok with 1 tsp of oil. Add chana dal and sauté until dal turns golden brown. Add dry red chillies and sauté for 20 seconds. Transfer them to a bowl. Into the same pan add shallots /onion sauté 1-2 minutes until it turns slightly brown. Remove pan from heat and allow mixture to cool.

Transfer sautéed dal mixture and sautéed onion mixture to grinder jar or food processor. Add tamarind paste, jaggery and salt.Grind until smooth paste. (Do not add water while grinding.)

Rava Dosa

2014-03-28T08:27:00.000-07:00

Ingredients :

Rice flour – ¼ cup

Rava/sooji -1 cup

Maida/ all pupose flour – ¼ cup

Cumin seeds - 1 tsp

Green chilli -1 very finely chopped

Yogurt- 2 cups

Onion -1 finely chopped

Coriander leaves-1/4 cup chopped

Ginger -1tsp chopped

Water-2 ¾ cup

Oil-optional

Salt as required

Preparation:

In a bowl, mix together rava,rice flour, all purpose flour, cumin seeds, green chillies,ginger and coriander leaves . Add 2 cups of yogurt and mix it well without any lumps. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps. Add salt to your taste. The consistency of the batter should be watery. Don’t make it thick. Keep it aside for 10-15 minutes.

Heat a non stick tawa. Sprinkle 1 tsp of finely chopped onion on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa. Mix the batter well. Now comes the tricky part. You cannot make rava dosa like normal dosa.

Pour the batter with ladle on the tawa in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole tawa. Drizzle some oil to the dosa. Don’t try to spread the batter. Rava dosa should have holes like Swiss cheese.

Wait until the bottom turns nice golden brown then flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked. Serve hot with chutney.

Courtesy:sruthis kitchen

Andhra spicy mutton curry

2014-03-26T15:48:00.004-07:00

Ingredients:

Mutton/ lamb : 1-2lbs

Onion : 2

Tomato : 3

Oil : as required

Curry Leaves : 2 spouts

Coriander Leaves : to garnish

Ginger & Garlic Paste : 1 1/2 tbsp

Turmeric powder : 2 tsp

Cumin seeds : 1/4 tsp

To grind:

Cloves : 4

Cinnamon : 1″

Bay Leaves : 1

Cardamom : 3

Shredded Coconut : 1/4 cup

Coriander Powder : 1 tbsp

Whole red chilies : 4-5

Whole Black pepper : 1/2 tbsp

Cumin seeds : 1/2 tsp

Fennel seeds : 1/2 tsp

Onion : 1/4 cup

Method of Preparation:

Pressure cook the mutton with one cup of water, cumin seeds, salt and turmeric powder for four to five whistles or till it becomes tender.

Heat a pan and fry the ingredients like cloves, cinnamon, bay leaves, cardamom, red chili, whole black pepper, cumin seeds and fennel seeds . Let it cool and keep it aside.

Now in the same pan fry add the onions quarter cup, till it becomes translucent and keep it aside.

Add the remaining ingredients like coconut and coriander powder. Grind all them all together into a coarse paste.

In a wide pan add oil and the remaining onions; fry them till it becomes translucent.

Then add the ginger garlic paste fry them for few minutes add tomatoes. When its cooked, add the pressure cooked mutton and sauté them all together for 3-4 minutes.

Add required salt and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat. Finally add the ground mixture and a bit of water if needed. Mix it all together let it sit in the heat for 5 -10 minutes.

When the oil starts to separate at the top, remove from heat and garnish it with coriander leaves. Serve with white rice or rotis.

Chakka Varattiyathu

2012-07-12T11:44:00.001-07:00

Ingredients:
Jack fruits (seedless) - 2lb
Jaggery - 6 cubes
Ghee - 4-5 tbsp
Cardomom crushed - 2tbsp
Dry ginger powder - 1tsp

Preparation:
Deseed the flesh pieces of the jackfruit and cut them into small pieces.
In a sauce pan,melt the jaggery to syrup.
Pressure cook the fruits with 1/2 cup of water so that they are well cooked.
Let it cool and grind it to a paste.
Heat a heavy bottomed pan, pour ghee and add the cooked jackfruit to the pan.
When the water gets evaporated, add the jaggery syrup and continue stirring.Dont take your hands off, it will stick to the bottom of the pan.
If its more sticky add ghee accordingly.
Add the crushed cardamoms and dry ginger powder.When it thickens well remove from flame.
Let it cool and save them in air tight containers.

Kerala Chicken fry

2012-07-12T11:31:00.002-07:00

Ingredients :
Chicken thighs - 2 lb
(cleaned and cut into medium pieces)
Black pepper - 2 tbsp
Chilly powder - 1 tbsp
Garlic pods - 4 nos
Ginger - 2 tbsp
Turmeric powder - 1 tsp
Graram masala - 1tsp
Salt
Curry leaves - 2 sprigs
Green chillies - 2 nos
Onion - 2 nos
Oil - 2 cups

Preparation:
Grind black pepper, chilly powder, garlic, ginger, turmeric powder and salt to a paste.
Marinate the chicken for 30 mins.
Heat the oil and fry the chicken pieces until it is cooked and slightly brown. keep it aside.
Use the same oil (but very little) to saute curry leaves, green chilies and onion until its golden brown.
Add the fried chicken to it saute well for 2-3 mins, add garam masala and saute for another minute.
Serve warm.

Chakkakuru manga curry

2012-07-12T11:07:00.003-07:00

Ingredients:
Jack fruit seeds - 1 cup
Green Mango diced - 1/2 cup
Turmeric powder - 1/4 tea spoon
Green Chillies sliced - 5 no:s
Salt to taste
Grated coconut - 1 cup
Shallots - 1
Cumin seeds - 1 tsp
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Dried red chilies - 2
Curry leaves

Preparation:
Clean the jack fruit seeds(Chakkakuru) and cook it with turmeric , green chilies and salt with just enough water.When its half done add mango and little more water and cook till done.
While grind the coconut, shallots and cumin seeds to a fine paste. Add this with little water to the cooked jack fruit seeds -mango mix and simmer for a couple of minutes .
In another flat bottomed pan, heat oil, sputter mustard seeds, red chilies and curry leaves and pour this over the curry.
Serve with rice .

Pina Colada

2012-07-12T10:42:00.000-07:00

Ingredients:
Thick Coconut milk - 1/4 cup
Coconut cream - 1/4 cup (optional)
Crushed pineapple - 1/4 cup
Rum - 1/4 cup
Sugar - 4 tbsp (optional)
Ice cubes

In a blender, combine coconut milk, coconut cream, pineapple chunks, rum, sugar and ice.
Blend until smooth. Pour into glasses, and serve immediately.

Note: Its not necessary to add coconut cream, but it brings out nice coconut flavors.

Plum Tart

2012-06-26T20:01:00.002-07:00

Ingredients:
Chilled Unsalted butter - 7tbsp
All purpose flour- 1 cup
Sugar - 1/2 cup plus 2 tbsp
Baking powder - 1 tsp
Kosher salt - 1/4 tsp
Milk - 6tbsp
Vanilla Extract - 1/2 tsp
Egg -1
Plums(pitted and sliced) -1 lb
Ground Cinnamon - 1/2 tsp
Ground nutmeg - 1/2 tsp

Preparation:
Heat oven to 400°F. Grease an 8" x 8" baking dish with butter and dust with flour and set aside.
Whisk together flour, 2 tbsp sugar, baking powder and salt in a medium bowl.
Add 4 tbsp chilled butter and rub into flour mixture until pea-size pieces form.
Mix together milk, vanilla, and egg in a small bowl, add to flour mixture and stir with a wooden spoon until just combined.
Transfer dough to prepared baking dish and spread over the bottom of dish,arrange plum slices in rows on top of dough.
Combine remaining sugar,cinnamon and nutmeg and sprinkle over plums.
Melt remaining butter and drizzle over plums. Bake until browned and bubbly, about 30 minutes.
Let cool slightly before slicing and serving.

Gin Tonic

2012-06-26T15:41:00.001-07:00

Ingredients:
Gin - 2 oz
Tonic Water - 5 oz
Lime wedges - 2-3 to garnish

Pour the gin and the tonic water into a highball glass almost filled with ice cubes.
Stir well. Garnish with the lime wedges.
Courtesy: Drink mixer, T and Saj

Fathers day Breakfast

2012-06-18T08:39:00.000-07:00

Toasted bread
Bacon
Butter croissant
Scrambled eggs
OJ

Stir Fried Bok Choy

2012-06-12T13:58:00.000-07:00

Ingredients:

Olive oil - 1 tbsp
Garlic - 2 cloves minced
Ginger - 1 tbsp
Bok choy - 2 bundle
Soy sauce - 2 tbsp (reduced sodium)
Salt
Ground pepper - 1tsp

Preparation:
Heat oil in a large skillet over medium heat.
Add chopped garlic and ginger and saute it for a minute.
Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
Season, to taste, with salt and black pepper.

Fruit Chaat

2012-06-11T10:34:00.005-07:00

Ingredients:
(Fruits I used)
Apple - 1
Banana - 2
Grapes - 1/2 cup
Pear - 1
Blueberries - 1/4 cup
Red cherries - 1/4 cup
Seasoning:
Salt -1/4 tsp
Redchili powder -1/4 tsp
Chaat masala - 1/2 tsp
Sugar -1 tsp
Lemon juice -1 tbsp

Preparation:
Cut apple, pear, banana into cubes.
Combine all the fruits in a bowl and toss well with the seasoning.
Serve immediately.