Meen Gassi or Fish Gassi

Fish is widely used in Indian cuisine especially in coastal areas but tradition of eating fish is not far behind in northern India also. The interesting thing here to consider is the treatment to the fish dishes due to rich and aged culture of India. India is blessed with wide range of cultural values from Kashmir to Kanya kumari and Rajasthan to Tripura. One goes anywhere to enjoy the rich treasure of Fish dish will not comeback without appreciating the cuisine. 

In India fish is eaten in all the possible ways one can think, fried, baked, steamed, pickled, curries etc. The other reason of eating fish is its health related benefits which makes it unique and above other animal proteins.  

Researchers worldwide have discovered that eating fish regularly - one or two servings weekly - may reduce the risk of diseases ranging from childhood asthma to prostate cancer. 

Fish is called low –fat high quality protein. It is filled with omega -3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and great sources of minerals, such as iron, zinc, iodine, magnesium, and potassium.

Here I am sharing one fish recipe from south, hopefully you all will like it-

This recipe hails from Mangalore and so coconut is a must-needed ingredient. People who visit Mangalore would not return without tasting this spicy and delicious fish curry. However, you do not need to go to Mangalore to taste this fish curry. Here is an authentic Mangalore fish curry (fish ghasi) recipe that is prepared with lots of spices and will leave you crave for more…

FISH GASSI

SERVING- 4 persons

PREPRATION TIME- 30 MIN

COOKING TIME- 30 MIN

INGREDIENTS

FOR MARINATION-

Pomfret Fish- ½ kg-1 kg

Lime juice- 1-2 limes

Turmeric -1 tsp

Red chili- ½ tsp

FOR Paste-

Red chili- 6-8 no

Turmeric- 1 tsp

Dried Curry leaves- 1 hand full

Cumin seeds- 2 tbsp

Coriander seeds- 2 tbsp

Red onions- 2-3 no (cut into dices)

Ginger -1 piece (1.5 inch long= 40 gms)

Garlic- 1 pod (60 gms)

Fresh coconut- 1 no

Kokam- 4-5 no (soaked)

Tamarind- 20 gms (soaked)

 FOR TADKA-

Red chili whole- 3-4 no

Mustard seeds- 1 tbsp

Curry leaves- 3-4 sprigs

Red onion – 1-2 no (sliced)

METHOD-

1.   Cut the fish into darns and marinate in lemon juice, turmeric, red chili powder and salt.

2.   Broil the seeds along with red chilies. keep aside.

3.   Heat oil, add dices of onion and sauté till translucent. add ginger, garlic and arrest the cooking by adding kokum water.

4.   Add the broiled spices to this and grated coconut, do not cook. cool this and puree it very finely with rest of the ingredients.

5.   Heat oil in a pan, add mustard leaves,, when they start crackling add curry leaves and sliced onions and brown them evenly. add the paste and cook quickly.

6.   Add the tamarind and kokum water and allow the curry to simmer.

7.   Place the fish darnes carefully in the curry and cook.

8.   Serve hot, with steamed rice.

Sweet Potato And Papadi Chaat

Sweet potato is quite a wholesome food in itself therefore try out this below recipe to tingle your taste buds....

INGREDIENTS

Sweet potatoes                   1 no

Papadi                                   6- 7 nos

Chop onion                          1 teaspoon

Chop cilantro                     2 teaspoon

Chop Gree  Chilli               ½ teaspoon

Tamarind Chutney           2 teaspoon

Mint Chutney                     2 teaspoon

Sweet Yoghurt                   2 teaspoon

Mixed green lettuce          1 cup

METHOD

1.    Parboil sweet potatoes and cool them down, then peal and cut them in dices.

2.    Roast or deep fry sweet potato as per choice and sprinkle roasted jeera powder, black salt and red chili powder.

3.    Now take a plate and arrange mixed green lettuce and arrange sweet potato on the top.

4.    Save 3 papdis for garnish and crush rest of the papdi nicely and sprinkle over sweet potatoes.

5.    Now throw chop onion and chop green chili on the top and pour all the three chutnies in even way.

6.    Garnish with cilantro and papadi as shown in picture.

Avocado And Bombay Bhel Chaat

INGREDIENTS

Avocado                               1 no

Bombay Bhel                       1 cup

Chop onion                          1 teaspoon

Chop cilantro                     2 teaspoon

Chop Gree  Chilli               ½ teaspoon

Tamarind Chutney           2-3 teaspoon

Mint Chutney                     2-3 teaspoon

Sweet Yoghurt                   2-3 teaspoon

Cherry Tomato                  1 for garnish

METHOD

1.    Cut avocado lengthwise and discard the seed.

2.    Cut the flesh into dices of avocado without cutting the outer skin.

3.    Now carefully scoop out the flesh with the help of spoon in a bowl.

4.     Add tamarind chutney and mix well.

5.    Set in a serving plate with a ring or just arrange it as per your choice.

6.    Now in the same bowl mix all the remaining ingredients and mix well.

7.    Arrange this bhel mixture on the top of avocado and garnish it with cherry tomato.

Beetroot, orange, grapefruit, quinoa and artisan lettuce salad with ginger & orange dressing

This is great salad for health lovers, as this salad having all the goodies of fruits, quinoa and lettuce in one shot so try it out and let me know that you think about this salad.....

Ingredients-

beetroot- 1 no
orange- 1 no
grape fruit- 1 no
quinoa- 1/2 cup
artisan lettuce- 1 cup
lemon juice- 1/4 cup
olive oil- 1 tbsp
ginger juice- 1 tbsp
salt- to taste
roasted jeera pwd- 1 tsp

Method-
1. Boil or roast beet root in oven to cook. cool it, peel and cut into wedges.
2. Boil quinoa and keep aside to get cool.
3. peel the skin of orange and grapefruit and take out segments and save the juice while doing the segment.
4. take a bowl add lemon juice, orange juice, ginger juice, olive oil salt and roasted cumin powder and whisk gently to make dressing.
5. toss everything in dressing and arrange in plate as u like.

Tawa paneer and green peas tikki served with tomato sauce

It's a contemporary or modern way of plating indian food with interesting choices of ingredients.....hope you guys will like it....

for 4 serving
Ingredients-

for tawa paneer

paneer - 12  slices (1/2 cm thick 1 inch square)
olive oil- to marinate
black pepper crushed- 1 tbsp
minced garlic- 1 tbsp

for green peas tikki

fresh or frozen green peas- 2 cup
cumin- 1 tsp
chop ginger-1/2 tbsp
green chili chop- 2- 3 or to taste
turmeric- 1/2 tsp
chaat masala- 1/2 tbsp
salt - to taste

lemon juice- 1/2  lemon

for makhani sauce

ripe tomatoes- 8 no
oil- 2 tbsp
ginger paste- 1 tbsp
garlic paste- 1 1/2 tbsp
kasoori methi- 2 tsp
dhaniya pwd- 2 tsp
fennel powder- 1 tsp
degi mirch- 1 tbsp
honey- 1 tbsp
butter- 1 tbsp
cream- 1/2 cup

Method-

for Paneer
1. Take a bowl add olive oil, garlic and black pepper and throw paneer squares in it and keep aside till you finish other components of the dish

for green peas tikki
1. take a thick bottom pan heat it and add oil.
2. when oil is hot add cumin seeds and let them crackle.
3. add ginger and green chili and salute for a minute and add fresh or though frozen green peas and turmeric.
4. if using fresh green peas then add little water to cook them till soft.
5. Add rest of the ingredients and mash it till getting tiki like consistency and keep aside.

for Makhani sauce
1. wash and take out eyes of tomatoes and make cuts on the top of tomatoes and blanch them till soft.
2. mash them through fine sieve to get nice pulp without seeds and skin.
3. now take a thick bottom pan add oil and allow it to get hot.
4. when hot add ginger garlic paste and salute till it starts sticking to the pan.
5. add degi mirch and salute for another minute and 1 cup of water or mix all the powder spices in the water and add to the pan.
6. stear till oil comes to the surface then add tomato pulp and cook it on slow heat for half an hour. it helps in cutting the acidity of tomatoes.
7. add honey and butter and give it a nice boil then finish it with cream.

Assembling.

1. grill paneer squares on taw till nice color
2.and at the same time grill green peas and flatten it with the help of spatula and grill from both sides and cut it into smiler size of paneer and arrange as shown in picture.
3. take a nice plate of your choice and pour makhani sauce in the middle and spread it little by the help of the back of spoon and place paneer and peas arrangement in the middle.
4. so ur dish is ready now u can garnish with sprig of cilantro or micro greens shown in picture.

Do not forget to write me your experience  or comment in the comment box.

Lotus Root Tikki

(SERVING FOR 2 PAX)

INGREDIENTS                              

Lotus stems                                        3nos( 12 inches)

Green chili                                           2-3 nos

Roasted Chick pea’s flour                 (50 gms) for binding

Green coriander roots                         3-4 sprigs

Ginger                                                 10 gms

turmeric                                               1 tsp

Lemon juice                                         1no

Garam masala                                      1 tsp

Salt                                                       to taste

Oil                                                       to fry

Method-

1. Wash and peal lotus stem in running water and cut in 1 cm roundels.
2. Bring it to boil till the stems become tender.
3. Let the lotus stems get cool, mix with all the above ingredients except oil and mince it.
4. Make round shape patties and grill them on hot plate till they gets nice golden color.
5.  Serve with fresh mint chutney.

Beer Batter fried coconut shrimp

INGREDIENS
Shrimp- 1 pound (16-20 no)
All purpose flour- 1 cup
lager Beer- 3/4 cup
egg- 1 no
coconut spirals- 1 cup
salt - 1/2 tsp
ginger garlic paste- 1 tbsp
turmeric- 1 tsp
garam masala- 1 tsp
chop cilantro- 1 tbsp
vegetable oil- to fry

METHOD-

1. Descale, deveine and wash shrimps. Marinate with turmeric and ginger garlic paste and keep aside for 1/2 hour.
   
   
   
   
2. beat flour, beer, egg, salt and garam masala.
3. take out shrimp from marination and put in beer batter.
4. spread coconut spirals in a flat tray and take out each shrimp carefully from beer batter, removing excess batter by shaking and coat with coconut spirals evenly and keep aside without over staking.
5. heat oil in a pan and deep fry till nice golden color.
6. serve with fresh cilantro and mint chutney.

TAMARIND CHUTNEY

INGREDIENTS

seedless tamarind- 300 gms
red chili whole- 4 oz
cumin- 2 oz
coriander seeds- 4 oz
fennel- 4 oz
jaggery- 16oz
sugar- 32oz
dates- 8 oz
ginger- 4 oz
garlic- 4 oz
roasted cumin pwd- 1/2 cup
dry ginger pwd- 1/2 cup
black salt- 1/2 cup

METHOD-

1. Boil all the ingredients except last 3 ingredients on slow flame for 2-3 hours or till all the ingredients become mushy. 
2. turn of the flame allow it to cool a bit and blend in a smooth pure.
3. strain through fine strainer. if you find it too thick or runny set it to desired consistency by giving a boil if adding water or reduce it if runny.
4. add powder spices and set seasoning. allow to cool and preserve in refrigerator.

Tamarind Chicken

INGREDIENTS

Whole Chicken 1 no
FOR BRINE  SOLUTION
water 1 gln
ginger garlic paste- 2 tbsp
turmeric- 1 tsp
kosher salt 3/4 cup
sugar- 1/2 cup

TAMARIND SAUCE
chicken jus
oil -2 tbsp
red onion fine chop- 2 tbsp
garlic fine chop- 1/2 tbsp
turmeric- 1 tsp
ginger- fine chop- 1/2 tbsp
green chili chop- 1 tsp
tamarind pulp- 2 tbsp
coconut milk- 1 cup
salt to taste
garam masala- 1 tsp

METHOD

1. Make the brine solution with given ingredients and submerge chicken in brine solution overnight in refrigerator.
2. preheat oven to 350 f. throw the brine solution and pat dry chicken.
3. place the chicken in baking tray and bake for 1 hour.
4. collect the jus and reserve for sauce.
5. heat a heavy pan and heat, add red onion and garlic and sauté till onion turns little brown.
6. Add turmeric, ginger and green chili and sauté for a while add chicken jus and tamarind pulp.
7. add little water and bring it to nice boil add salt.
8. add coconut milk and set seasoning if needed. Add garam masala and serve.

tuna mango and avacado chaat

INGREDIENTS

2-3 persons

wonton sheet-6
tuna slices- 1/2 cup raw
avocado -1 no (small dices)
ripe mango julienne - 1 no
lemon juice- 1 tbsp
red onion- 1 tbsp fine chop
green chili- 1-2 seedless and fine chop
roasted cumin pwd- 1 tsp
ginger- 1tsp fine chop
chaat masala- 1 tsp
chop cilantro- 1 tbsp
salt to taste

GARNISH
cilantro sprigs

METHOD

1. take aluminum foil 6X6 inch piece fold it in half so you will get 3X6 rectangle, make cone of it and fold the edge.
2. now apply little butter on the cone and roll wonton sheet exactly same way you make the cone and make all the cones like this.
3. apply butter on the top layer of wonton again, deep fry it if you wish or bake it on 350 f for 10 min to make crisp cones.
4. cool it and take out from aluminum foil and keep aside.
5. take a mixing bowl and add all the the ingredients and mix gently.
6. stand your cones in shot glass or any small glass filled with salt so that it can stand straight and fill with salad mixture.
7. garnish it with cilantro sprigs.

Tomato and Coconut soup

INGREDIENTS:

Coconut oil- 1 tbsp

Pepper corn- 4-5 no

Green cardamom- 2-3 no

Black cardamom- 2 no

Cloves- 4-5 no

Bay leaf- 2-3no

Garlic- 3-4 cloves

Green chili- to taste

Leaks- 1 bulb
Celery- 2 inch steam

Carrot- 3 inch piece

Ginger- 1/2 inch piece

Tomatoes big - 10-12 no

Salt- to taste

Fresh grated coconut- 1 no( frozen can work)

Coconut cream- 6 oz

METHOD-

1. Heat coconut oil add the whole spices let them crackle.
2. Add roughly chopped all the vegetables except tomato and coconut and sauté for 10-15 minutes.
3. Add tomato and coconut and around 8 oz water and let it cook till tomato become really mussy.
4. Blend them to a fine pastes, strain though strainer. 
5. Put it back again on fire add coconut milk and set seasoning.

Ginger honey chili tuna

INGREDIENTS

for 4 persons

Tuna- 16(1 inch by 1 inch) cubes
Bell pepper dices- same tuna size cubes
Red onion dices- same tuna size cubes
Ginger juice- 2 tbsp
Honey- 3 tbsp
Chili flakes- 2 tsp
Lemon juice - 3 tbsp
Ginger garlic paste-1 tbsp
Salt- to taste
Bambo skewers

Method
1. First marinate tuna with ginger garlic paste, 1 tbsp lemon juice and salt. Keep tuna for half an hour
2. Make second marination with honey, ginger juice, lemon juice and chili flakes, add salt.
3. Add tuna to second marination and leave at least 15 min in room temprature or 1-2 hours in fridge.
4. Soak bamboo skewers in water overnight and then make sashlik of tuna with bell peppers and onion.
5. Set hot plate or heavy bottom frying pan, add little olive oil and cook tuna little bit from all the sides and serve with your choice of chutney or with orange chutney.

Tawa Malai Fish

I used red snapper fish for this preparation but you can use any fish of your choice or as per availability...but try to get fish with skin and around 6-8 oz fillet, because small fish meat is always tender then the bigger fish and easy to cook also.

And for sauce i have used unsalted butter but if you find problem in getting unsalted then you can use salted butter. But then reduce the salt in sauce accordingly.

INGREDIENTS-

Serving- 2 persons

Marination-

Fish fillet with skin- 2 no (6-8 oz each)

malt vinegar- 2 tbsp

Degi chili powder- 1 tsp

oil- 2 tbsp

ginger garlic paste- 1 tbsp

salt- to taste

Malai Sauce

unsalted Butter- 2 tbsp

red onion chopped- 1/2 cup

garlic chopped- 1 1/2 tbsp

ginger chop- 1 tbsp

green chili- 1-2 tsp according to level of spiciness 

turmeric- 1tsp

cream- 1 1/2 cup

salt to taste

parmesan cheese grated - 1 tbsp

chopped cilantro- 2 tbsp

GARNISH

serve with any leafy salad 

METHOD

1. marinate fish with given ingredients and keep aside for 1 hour.

2. Mean while take a heavy pan and heat butter.

3. when melted add garlic and sauté for a while then add onions and sauté till translucent. 

4. add ginger and green chili and sauté a while and add turmeric and sauté again till starts getting cooked aroma.

5. Add cream and give a nice boil, add cilantro and salt and finish with parmesan cheese. As soon as u adding cheese take it out from the flame.

6. Now heat tawa, add oil for grilling and grill the fish fillet from the skin side first till u see more then half (after about 10min)of the flesh changing its color.

7. Now flip the fillet and cook for half of the time(around 5 min) u cook from the skin side.

8. Take any shape dinner plate of your choice and arrange the fish on it and place the salad on the head side of the fish and pour the malai sauce in a way that you not covering the whole fish. Part of fish should be visible.

Pepper Shrimp Masala

INGREDIENTS-
Serving Size- 4 persons

Marination-
Shrimps (16- 20 nos in a lbs)- 16 no
turmeric- 1tsp
lemon juice- 1 no
black peppers- 2 tsp
ginger garlic paste- 1 tbsp
oil for grilling

Masala-
oil- 2 tbsp
fennel seeds- 2 tsp
Red Onions- 1 1/2 cups chopped
tomatoes- 1 cup chopped
turmeric- 1 tsp
coriander powder- 1 tbsp
black pepper crushed- 2 tsp
curry leaves chopped- 1 tbsp
coconut milk - 2 tbsp
salt to taste
lemon juice- 1 tbsp

For Garnish-
cilantro sprigs or micro greens
masala oil

Method
1. Clean and devein shrimp.
2. take a bowl and mix all the ingredients to make marination for shrimp and marinate shrimp for 1/2 hrs to 1 hrs.
3. Mean while take a thick bottom pan and heat oil.
4. Add fennel and when start splattering add chopped red onions and salute well.
5. add chopped curry leaves and black pepper and sauté again for a minute.
6. Add coriander powder and turmeric and saute again for a while, now add tomatoes and salt.
7. cook on slow flame till tomatoes become mushy and oil start coming on surface.
8. Add lemon juice and finish masala with coconut milk and just cook a bit.
9. Now grill the shrimps on hot plate or in a pan and at this time you can also use the oil come in the surface of the masala to give more flavor to shrimps.
10. Now for plating take any dinner plate and pour masala in the middle and arrange 4-5 shrimps nicely and garnish with cilantro sprigs or micro greens and use masala oil also for extra fine presentation.

Seekh Kebab

INGREDIENTS:

Yield -- 4 Portions

Portion Size -- 300gm/4 pieces
1kg Lamb Boneless

50gm Ginger
40gm Garlic
20gm Salt
25gm Chopped Coriander Leaves
100gm Processed Cheese
50 gm brown onion
4-5nos. Green Chilli
15gm Red Chilli Powder
10gm Garam Masala Mix
5gm Javitri Elaichi Powder
1gm Saffron
5gm Black Cumin
5gm Lamb Fat


PRODURE:
1. Take lamb boneless in a bowl, mix in clean ginger and garlic, processed cheese, green chilli, red chilli powder, garam masala powder, javitri elaichi powder and brown onion.
2. Saffron pounded and dissolved in water and royal cumin seeds and fat and leave for half an hour.
3. Now pass through the mincer twice mixed thoroughly with chopped coriander leaves. Make mince balls of approximately 75gm each.

Cooking
1. With wet palm put four balls on to the skewer into six inches long cylindrical shape evenly.
2. Put into the tandoor and then turn it over for even cooking.
3.
Take out from the skewer hot and arrange on a platter, sprinkled with kabab masala, lemon juice and clarified butter. Serve hot.

Butter chicken in my style.....

INGREDIENTS

For the marinade

1 cup (200 ml) curd
1 tsp (5 g) salt
1 tsp (5 g) chilli powder
1 tsp (5 g) pepper powder
2 tsp (10 g) ginger-garlic paste
2 tsp (10 g) garam masala powder
1/2 tsp (2 ml) tandoori colour (optional)

For the gravy
150 g butter
100 g cashewnuts, powdered
600 g tomatoes, blanched, peeled and pureed
1/2 cup (120 ml) tomato paste
4 tbs (60 ml) chilli sauce
20 g dry kasuri methi leaves
1/2 tsp salt chilli powder
100 ml fresh cream

Method
• Mix all ingredients for the marinade and apply to the chicken. Keep aside for two hours.
(if doing at home without tandoor and oven)
• Cook in its own marination, without adding water, till almost dry.
• Skewer the chicken pieces and burn on a gas flame.
• When cool, shred into bits and add to the gravy.
for oven
• Preheat oven at 400F and put marinated chicken in a baking tray and cook for 1/2 hour

For the the gravy
• Heat butter (do not let it burn), add cashewnut powder, and fry till light golden.
• Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes.
• Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required.
• Simmer for five minutes. Add cream and check seasoning. Cook for four minutes and serve.

cabbage salad and roasted coconut salad with mustard tomato dressing

INGREDIENTS

cabbage diced- 1 cup
dry coconut pwd- 1/2 cup
fried curry leave- 5-6 no
mustard paste- 1 tsp
fresh ripe tomato pure- 1 no
lemon juice- 1 tbsp
olive oil- 2 tbsp
salt to taste

METHOD:
1. Cut cabbage into dices.
2. Roast dry coconut powder under salamander till it gets nice light brown color.
3. heat olive oil in a pan and fry curry leaves till become crisp and put over paper napkin.
4. cool this curry leaves scented oil and add mustard paste, tomato pure,lemon juice and salt to make a nice dressing.
4. Put all the ingredients except curry leaves together in mixing bowl and mix well.
5. crush curry leaves on the top of salad to give nice vibrant green color.

Chana Papdi Chaat

CHANA PAPDI CHAAT





















INGREDIENTS


kabuli chana- 1/2 cup
papadi- 3-4 no
red onions chop- 2 tbsp
rock salt to taste
green chilis chop- 1/2 to 1 tsp
chat masala- 1 tsp
roasted cumin pwd- 1/2 tsp
green coriander- 1 tbsp
tamarind chutney - 2 tbsp

METHOD:
1. Soak the Kabuli chana for at least 6 hours, then boil them till tender. strain and keep aside to get cool.
2. Chop the red onions, green coriander and green chilies and keep them aside.
3. Squeeze out the lemon juice.
4. Take a mixing bowl and put boiled Kabuli chana in it then add chopped ingredients
5. Crush two paid in bowl and mix.
6. Now add rock salt, saunth, chaat masala and roasted cumin powder and mix them well.
7. now arrange the chana mixture shown in picture to serve.

Corn and green peas salad with cumin vinaigrette

GREEN PEAS AND CORN SALAD WITH ROASTED CUMIN VINAIGRETTE DRESSING


















INGREDIENTS 


1 Green peas  1/2 cup
2 Corn Kernel 1/2 cup
3 salt  to taste
4 olive oil 1 tbsp
5 roasted cumin 2 tsp
6 vinegar 1/2 tbsp

METHOD:

1. Boil fresh corn Kernel and keep aside to get cold.
2. Make vinaigrette with salt, olive oil, roasted cumin and vinegar.
3. Put Corn and green peas in mixing bowl and add dressing and mix well.

Black chick-peas Salad

BENGAL GRAM SALAD WITH RED ONION AND GREEN CORIANDER DRESSED WITH LEMON JUICE AND CHAAT MASALA

INGREDIENTS 

bangal garam - 100 gms

red onions- 1/2 cup
Cilantro- 2 tbsp
lemon 1 no
Rock Salt to taste
chaat masala- 1 tsp

METHOD:
1. Boil bangal gram till tender and kep aside to get cool.
2. Chop onion and coriander and mix it with chick peas.
3. add lemon juice and sprinkel rock salt.
4. Mix everything well and put in leaf bowl and serve.

Mixed Green Vegetable Salad

MIXED GREEN VEGETABLE SALAD


Ingredients
Carrots 3/4 cup
red onion 1 no medium size
bel peppers 1/2 cup
lemon 2 No
Mint leaves 8-10 no
Cilantro sprigs- 6-8 no
Basil leaves- 6-8 no
rock salt to taste
roasted cumin pwd 1 tsp
chaat masala 1 tsp




METHOD:
1. Cut all the vegetables in different shapes.
2. Boil the carrots and make them chilled in ice water.
3. Take the mixing bowl and put all the vegetables in it.
4. Squeeze lemon juice and pour it over the vegetables now add rock salt, roasted cumin powder and chaat masala and mix all nicely.
5. Arrange the salad in a serving bowl with mint, cilantro and basil.