While most people think of summer and get excited about days spent at the beach, hot weather, etc., I get excited about trips to my local farmer's market and all the amazing fruit and vegetables I will find.  There's nothing that beats eating foods that in in season; my husband and I even prefer going to restaurants that regularly change their menu based on what is in season.  And what is in season right now is sweet summer corn!

Growing up, my father would regularly make bhutas for us -- whole ears of grilled corn, slathered with butter, fresh lime juice, salt, and lal mirch (cayenne pepper).  Before we finally purchased a grill, he would roast each ear of corn over an open gas flame from our stove, carefully using tongs to hold the ear and rotate it over the fire. 

I used my memories of bhutas as the inspiration for this recipe:  a grilled corn summer salad.  Not only is the corn in season, but so are the tomatoes and avocados.  That makes for a delicious and fresh-tasting salad!

Summer is officially here, and where I live it has been especially hot and humid for the past three weeks.  On these scorching days, the last things I want to do are spend a lot of time over a hot stove and/or eat something heavy.  That is why this recipe for mung dal ka cheela (savory pancakes made from mung lentils and whole mung beans) is a perfect summertime meal. 

Cheela are often made from besan (chickpea flour), but my mom makes them using mung dal, which is a lentil obtained by stripping the outer covering of a wholemung bean.  When I started making them myself, I used equal parts mung dal and whole mung beans--you can do the same, or use all mung dal or all whole mung beans, whatever you prefer.  I like using a combination because you get the nutrition of the entire whole mung bean as well as some of the crispiness from the mung dal.   

This recipe is as quick and easy as they come--the only time-consuming part is soaking the mung dal and mung beans!

The past few days have been scorching hot with actual temperatures in the 90s and a heat index in the triple digits!  When it is so hot outside, I like to keep my meals light and cool and trend toward the amazing raw fruits and vegetables of summer.  I have also been hitting the gym regularly as my husband and I are planning a trip to the Caribbean this summer; and more exercise = hungrier!  This lassi recipe is perfect before or after a good summer workout, as a quick and filling breakfast, or even a healthy post-dinner dessert!

Lassi is a yogurt-based shake, and can be either salty or sweet.  Regardless of whether it is salty or sweet, lassi has a hint of sourness because it is made with yogurt.  The most popular form of lassi is made using mangoes as the sweet component.  My Dad makes an incredible mango lassi at home using buttermilk and Alphonso mango puree; it is a must-have when I am visiting home during the summer.

I whipped up this lassi in five minutes, so it is perfect when you are short on time but need something filling. 

Like most people, I regularly eat oatmeal for breakfast.  When it is cold outside (and I will note that it is 37 degrees outside as I type this in mid-April), there is nothing more satisfying than a warm bowl of oatmeal to start your day.  In Indian cuisine there is a dish that is very similar to oatmeal:  sweet dalia.

Dalia is the Hindi word for a porridge made of "cracked wheat," or crushed raw wheat kernels.  Wheat gets a bad rap for being a carbohydrate, but this is exactly the kind of carbohydrate your body needs:  unprocessed whole grains!  Bob's Red Mill makes cracked wheat and you should be able to find it in your local grocery store.

Traditionally, sweet dalia is made with milk and sugar; sometimes cardamom and walnuts are added as well.  To make mine a bit healthier and more "breakfast-y," I added fresh strawberries instead of sugar.  I also used almond milk, but real milk is just fine of course.

My grandparents, parents, aunts, and uncles all begin their days with a cup of hot masala chai.  I am a coffee drinker on the weekdays; however, when the weekend comes around I start my mornings with masala chai as well. 

I began drinking masala chai when I was in high school and had to stay up late into the night to study for school.  My dad would often make me a cup of chai to help me stay awake.

I can't remember a time when my dad was not the first person awake and making chai in the mornings.  Even now, when I go back home, my dad always makes a cup of chai for me when I wake up.  If he has to leave for work and I'm still asleep, he will make it and leave it for me to drink later.

I figured there is no better way to start this blog than with masala chai, even if this is one Indian item I have been making for several years!