The great bhel salad

When it gets warm outside I usually need a daily salad fix. Over a period of time, I've developed my own salad with an Indian twist that I like to call a Bhel Salad.

The idea is - you're eating a salad, but you vaguely feel like you're sitting at Chowpatty eating Bhaiyaji's Bhel. But without the added pasina.

• Start off with any good looking Spring Salad Mix. If you can get something with lettuce, red endives, rapini, arugula and beet leaves, you'll get a taste that you won't get bored of quickly. If you like a twinge of bitter like I do find something with dandelion leaves. Some pictures of the greens here to help you look for them.


• If you eat chicken, chop in a few pieces of cooked Tyson's Buffalo Tenders.


• Break and toss in a few Trader Joe's Thai Chili and Lime cashews.

Cut some grape tomatoes in half and add. If you can't find grape tomatoes, just pick any tight-skinned ones (like say Roma) that won't get mushed when tossing.

• A pour of Maggi's Masala Chili Sauce for some heat. If you really love bhel you can substitute that with a mix of tamarind sauce (2 parts) and mint-coriander chutney (1 part) - which is a basic ingredient in bhel.


• A small pour of Hidden Valley Cracked Peppercorn Ranch dressing for some creaminess.


• Top it off with a small sprinkle of Haldiram's Alu Bhujia.


• Some more nuts are a great addition depending on your diet - especially pecans or walnuts.


• If you like a slightly sweet chewy twist, add in some raisins.

You can vary the quantities of each item depending on how you like your bhel. I stay away from adding onions - out of respect for everyone around me - but knock yourself out if you like them.

If you are very hungry, fill up a whole wheat pita with the salad.