Chef comments: Bread Dahi Chaat by Dr. Y. Kameswari is an excellent preparation apt for the summer season. It can be had at any time of the day and is colourful, and fulfilling. I recommend that the bread cubes could also be fried crisp to give an extra crunchiness to the chaat. Alternatively, left over Idlis from breakfast could be cut into fours and deep fried and used along with the bread to give carbohydrates in the form of rice and flour. My compliments to Kameswari on a wonderful recipe.

PRADEEP KHOSLA Executive Chef, Taj KrishnaBread dahi chat Ingredients

Bread slices, cut as cubes: 8

Carrots, grated: 2

Namkeen, boondi or rice flakes: 1cup

Onions, finely chopped: 4

Potatoes, cut into small pieces: 4

Curd: 1/2 litre

2 tbsp oil

Ginger/garlic paste: 1/2 tsp

Noodle masala/chaat masala: 2 tbsp

Chilli powder: 1/2 tsp

Dhania powder: 1/4 tsp

Jeera powder: 1/4 tsp

Saunf powder: 1/4 tsp

Sugar and salt to taste

Method: Heat oil in a kadai and fry ginger garlic paste. Add chopped onions, cut potatoes and salt. Remove from fire when cooked add to bread cubes. Then, add grated carrot, noodle masala/chaatmasala, mix well. Add chilli , dhania , jeera, saunf powders, sugar and salt to dahi and beat well. Keep it chilled.

Serving: Put two serving spoons of bread mixture, add two table spoons of namkeen mixture in a bowl. Pour two serving spoons of beaten curd, garnish with chopped coriander, a pinch of red chilli powder and 4 tbsp of grated carrot. Serve immediately.

Dr. Y.Kameswari, Hyderabad

Congratulations Kameswari! You have won a gift voucher from 24 Letter Mantra. Please contact MetroPlus on 66667587 between 12-5pm to collect your voucher and please come with your photo identity.

Recipe contest

Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best.

The winner will walk away with a gift from 24 Letter Mantra, the organic shop. E-mail to: on or before April 09, 2008 Wednesday noon. Your entry should have your address and contact number.