Harbara Chaat

This is yet another favourite recipe.A recipe that can be toned down or spiced up to your liking.I usually have a batch stored in my refrigerator for that quick, guilt-free, tasty and healthy snack.Whenever I am on one of those exercising bouts, I really get conscious of what I eat...during these phases, this, ready-in-minutes salad definitely finds room in my fridge ;-)
Happy snacking...

Corn Chaat

This is a very easy and quick salad recipe that can be served as a evening snack or an accompaniment to clear soup at dinner time or put it into tiny canape cups for your party, just get creative! This was also my favourite snack at school.

Dudh Pohe

Dudh Pohe ( दुध पोहे ) translates to milk and pohe and that's exactly what you need to make this recipe. It's so easy to make, you can whip it up in seconds.Here's the recipe:

Serves 1

Ingredients:

Pohe	35 g (thick variety)
Milk	120 ml
Jaggery/Sugar	2 tsp

Method:
1.Wash the pohe under running water and drain them. Let them sit on the counter-top for 5 minutes to soak up the moisture. This softens the pohe.
2. In a bowl, combine milk and jaggery pieces. You can dissolve the jaggery in the milk but personally, I like to bite into an occasional sweet jaggery rock while eating dudh pohe.
3.Now add the pohe to the bowl and mix again.Your'e done!

This recipe will give you ~240 calories.

Dadpe pohe

Dadpe Pohe ( दडपे पोहे ) is a snack recipe but since we love it so much, we end up having it for dinner too!
The main ingredient is pohe, also known as rice flakes or flatened rice.Use the thin variety for best results.

Serves 3

Ingredients:

Pohe/ Flattened Rice                120 gms
Fresh Scraped Coconut            100 gms
Onion                                      80 gms
Salt                                         To taste  (~1-1.5 tsp)
Sugar                                      1 tsp
Oil                                           2 Tbsp
Mustard seeds                         1.5 tsp
Chillies                                    3 (Cut into 1 inch pieces)
Asafoetida                               1.5 tsp
Turmeric powder                       1.5 tsp
Coriander                                30 gms

Method:

1.Bake the rice flakes at 100°C for 15 minutes. Let them cool.
2.Chop the onion into medium sized pieces.While you're at it, chop the coriander as well.
3.Make the tempering by heating oil in a kadhai. Add the mustard seeds, chillies, asafoetida and turmeric powder.Let it cool.
4.Mix together the coconut, onion, coriander, salt, sugar and the cooled tempering.Mix it well.
5.Now, add the pohe and mix it again.You're done!

You can serve this with roasted papad.

This needs to be consumed immediately.

This recipie will give you ~1080 calories.