Amla has a lots of health benefits. Amla is a seasonal fruit similar to mango and others and generally available in winter season. The fresh Amla is easily available in India however couldn’t find the same in US. I used the frozen Amla available in Indian grocery stores for this pickle however if you can get fresh it would be more delicious. This pickle is not as cumbersome as other like mango or chilies. Amla pickle can be stored for 3-4 months in refrigerator.
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Mango Falooda
Falooda is one of the popular cool dessert in India. Mango Falooda is made with milk, mango, home made strawberry jelly, sabja seeds flavored with Rrooh Afza and khus syrup. I have used rose syrup flavored falooda sev, and you can find at any Indian store if you do not want to make it at home. Mango falooda is a refreshing dessert during the summer and really rich. 
Green Moong Daal Dosa (Pesarattu)
Green moong daal (Pesarattu) dosa is a popular breakfast dish of Andhra Pradesh. This recipe does not require overnight fermentation. Just soak the moong daal overnight, grind it and make a healthy dosa for breakfast. Adding Oats and Quinoa makes it more delicious and nutrient. Usually this dosa is served with rava upma and Allam Pachadi (ginger chutney). Goes well with tomato or coconut chutney and sambhar.
Amaranth (Ramdana) Oats Idli
Amaranth is also known as Rajgira or Ramdana grain. It’s a very tiny grain and has a sticky texture. Puffed Amaranth can also be used for breakfast cereal as well as chikki or ladoo. The grain called fasting grain, which is used during the fasting, is a low-fat grain and loaded with nutrition and dietary fiber. Amaranth oats idli is a very healthy breakfast dish. Adding zucchini, carrot and ginger makes it more delicious. The preparation is the same as normal idli and easy to make.
Fruity Kala Khatta (Chuski)
Kala Khatta is a tangy sweet syrup which is poured on the crushed ice to make a dish called Gola. It’s like a ice candy and enjoyed by licking it. It is also called Chuski. Kala khatta is made from Indian blackberry (Jamun) which is generally available in frozen form in Indian grocery stores. You can also use fresh Jamun if available. You can also make it more flavorful by adding additional fruits to it like watermelon and raw mango. This would give a refreshing feel to your taste buds. Beat the heat this summer while indulging in this tangy refreshing taste.
Fig & Orange Shrikhand Tarts
Shrikhand is a very popular dessert in Maharashtra and Gujarat. It is made from strained yogurt and sugar. It is most often flavored with dry fruits, cardamom, and saffron. Other common flavors include fresh fruits and mango pulp, but one can be creative in flavoring Srikhand. This recipe is a simple recipe which flavors Srikhand with two different flavors one fig-maple and second orange- ginger. Each of these gives a unique taste to it. When served in mini orange tarts it makes it more appetizing.
Chana Poori Masala Paani
Pani poori is a most popular mouthwatering street food.This recipe is a slight variation from the normal pani poori. The poori is made using chana for this recipe (see the Chana poori recipe) and have tried two varieties of pani one regular and other one with beetroot. The taste of this pani poori is different than regular however it’s awesome. If you like a little different taste in your pani poori, just try this out.
Chana Poori
Pani poori is one of the most popular street food in India. We love to eat this tangy and spicy snack. Poories are easily available in stores but making at home always better and fresh. Chana poori is a variation of normal poori of pani poori snacks. The dough is made using boiled ground chana,rava and wheat flour. This gives a really good taste to regular pani poori snacks. The process is exactly the same except for the dough.