Summer Corn Salad

A friend of mine brought this salad to a potluck lunch last year and it is one of the best things I have eaten. Simple but packed full of flavor! It’s also versatile enough to play around with the ingredients. Toss in some cooked rajma or pasta. You can add some chaat masala or coriander-chilli chutney for an Indian twist. You can even throw in some shredded chicken. My friend recommends the use of black salt in this salad. I didn’t have any, so I ended up using regular salt. It’s a good salad to prepare ahead and perfect on a hot summer day. Thank you, V, for bringing this to school šŸ™‚


Corn – 4 cobs
Bell pepper – 1/2
Spring Onions – 1/2 cup, chopped
Tomato – 1/2
Potato – 1/2, boiled
Lime – 1/2
Salt to taste
Black pepper to taste
Yogurt – 3 tbsp
Garlic – 3 cloves
Tortilla Chips – 1 cup, crushed


  • Place the corn in a pressure cooker with water. Cook for one whistle. Once pressure releases, remove the corn and slice length-wise such that you get the kernels.
  • Add chopped bell peppers, tomato and potato
  • Add spring onions (all of the white part and some of the green)
  • Refrigerate this mix


  • Just before serving, add salt and black pepper to taste
  • Mince the garlic cloves and add to the yoghurt. Add this dressing to the salad
  • Squeeze the juice of half a lime
  • Toss in crushed chips 

Guacamole/Avocado Dip/Butter Fruit Dip

My husband and I absolutely love guacamole. This creamy dip is super healthy (if you leave out the chips!) and is perfect for snacking. Avocados aren’t easily available in India except in some gourmet food stores. It’s known as Butter Fruit in India and in Coorg (Karnataka) is mixed with sugar and eaten like a dessert. (Google tells me it’s largely grown in Tamil Nadu, Karnataka, Kerala, Maharashtra, and Sikkim) In the US, guacamole is widely popular and is even sold pre-packaged in grocery stores. I have been fortunate enough to eat really good guacamole in the land of its origin, Mexico. And I now make it regularly at home because it’s the closest you can get to the real deal.

Guacamole/Avocado Dip/Butter Fruit Dip


Avocados – 3
Lime – 1
Jalapeno pepper – 2 tbsp, chopped
Onion – 1/4 cup, chopped
Tomato – 1/2, chopped
Fresh coriander – 1/4 cup, chopped
Salt to taste


  • Scoop the flesh out of the avocado using a spoon
  • Then, use a fork to mash the avocado till only a few or no lumps remain
  • Add the juice of one lime and mix well
  • Mix in the onion, tomato, coriander and salt
  • Serve immediately with chips or as a topping for tacos or eat as is!

– It’s important that the avocados you use are ripe and not hard. They should mash easily with a fork. If they aren’t ripe you will not get a creamy texture
– Guacamole is best consumed immediately. The addition of lime juice not only adds flavor but also helps preventing it from discoloring

– If you do not have jalapeno pepper, use half a green chilli without the seeds; you could even use green capsicum
– You can even add a tablespoon of parmesan cheese to this dish; that’s how most restaurants served it in Mexico

Guacamole/Avocado Dip/Butter Fruit Dip

Chickpea Caesar Salad

Inspired by one of theĀ best Caesar saladsĀ I have ever had, at Hopdoddy’s here in Austin, I came up with this quick and simple recipe that works well for a weeknight dinner. This is such a versatile saladĀ and there areĀ so many different variations you can try. Below is one using chickpeas. This recipe uses lettuce as in a traditional Caesar salad but this also works well with a mix of Arugula and Spinach.



For the salad:
Romaine lettuce, roughly chopped – 4 cups
Garlic cloves, crushed – 4
Anchovy paste – 2 tsps
Lemon juice – 1 tbsp
Pepper powder – 1 tsp
Worcestershire sauce – 1 tsp
Dijon mustard – 1/2 tsp
Olive oil – 1/3 cup
Parmesan cheese, finely grated – 1/2 cup, plus for garnish
Salt – to taste

For the roasted chickpeas:
Chickpeas – 1.5 cups
Garlic powder – 2 tsps
Chilli powder – 2 tsps
Coriander powder – 2 tsps
Olive oil – 1 tbsp
Salt – to taste


  • Soak chickpeas overnight and boil them.Ā Use canned chickpeas only if you really need to
  • Preheat the oven to 400F
  • In a bowl, toss the boiled chickpeas, garlic powder, chilli powder, coriander powder, olive oil and salt
  • Spread the chickpeas on a baking sheet and bake for about 25-30Ā minutes until crispy and golden, turning them around halfway through the baking process
  • In a large salad bowl, add garlic, anchovy paste, lemon juice, Worcestershire sauce, Dijon mustard, salt and pepper and whisk well
  • Slowly pour the olive oil while whisking until the dressing emulsifies
  • Add grated Parmesan cheese and mix well
  • Finally add the chopped lettuce and toss well
  • Garnish with extra Parmesan and server immediately

Tip: Add a fried egg or chicken patty to complete the meal.