Ingredients: 
1 cup American sweet corn,
1 /2 cup chopped cucumber,
1/2 roasted peanuts,
1/2 cup thick poha soaked & drained,
1/4 cup chopped carrot,
Lime juice,
Coriander leaves,
1 /2 tsp Powder sugar,
Salt to taste.
Sev & mint for garnishing,
Chaat masala,
1/2 tsp Red chilli powder (To make it more spicy add green chillies)
Method:
In a mixing bowl, mix all the ingredients. Season with the salt, sugar, chaat masala, red chilly powder. Garnish with sev & mint.
Ingredients: 
1 bunch of Spinach
1/2 cup American corn
5 to 6 Baby corns
1 inch ginger
4 to 5 Garlic pods
2 to 3 Green chillies
1 tsp Garam masala
7 to 8 Cashew nuts
Salt to taste
Lemon juice
1 small finely chopped Onion
Method:
Blanch the spinach and grind with cashew nut, ginger, garlic, chillies into fine paste. In a pan, heat oil, add jeera, finely chopped onion & sauté for 4 to 5 mins. Add both the corns & stir for another 2 mins. Now add garam masala, palak purée, season with salt lemon juice serve your choice of Indian bread.
Sambhariya means stuffing. The first time I prepared this dish was under the expert guidance of my mother in law and since then there is no looking back. I am blessed to have such a wonderful mentor. 
Ingredients:
7 to 8 eggplants (baingan/ brinjal)
For stuffing:
1 cup besan
1 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp dhania jeera powder
Salt to taste
1 tsp Grated jaggery (optional)
Crushed curry leaves
1/4 tsp Dry mango powder
Oil for seasoning
Mustard seeds
Jeera seeds
Asafoetida
Few curry leaves
Ingredients:
Wash and slit the eggplant horizontally and vertically. Now soak it in salt water for 5 minutes.
Now in a bowl, mix all the dry ingredients and mix well. Add 1tsp of oil and mix again properly. Now pat dry the eggplant in dry towel so the baingan is dry without water. Stuff the dry powder in the eggplant properly. Steam in pan for 10 to 15 minutes. Remove and keep aside. In another pan, heat oil, add mustard, jeera, asafoetida, curry leaves. Add steamed eggplant and toss for 2 to 5 minutes. Serve hot with Bhakri or phulka.
Note: You can use the same stuffing for any root vegetables. The curry/ vegetable will taste equally good.
Ingredients: 
2 cup boiled rice soaked in Dahi
1/2 cup Grated beetroot
3/4 cup besan
1/4 cup wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
1 1/2 tsp Dhania jeera powder
1/2 tsp Asafoetida
Salt to taste
Coriander leaves
Fruit salt
For tempering:
1 tsp mustard seeds
1 tsp jeera seeds
1 tsp black til
Pinch of Asafoetida
Few Curry leaves
Oil for seasoning
Method:
Soak boiled rice in Dahi for 1 to 2 hours. Now add all dry masalas, besan and wheat flour. Add coriander leaves, fruit salt and mix properly.
Now in a deep kadai pour oil. Once the oil is hot, add mustard seeds, jeera, asafoetida, black sesame, curry leaves. Now pour the batter and sprinkle grated beetroot. Cook with lid for 5 mins. Once the side is cooked, flip it and cook the other side for 5 mins or till you see a nice golden brown color on both the sides.
Serve with choice of your chutney .
Note:
You can add any vegetable of your choice in the batter or top it on the rice cake.
This recipe is quite heavy and can be had for dinner also.
‘Tatte’ literally means Plate in Kannada.
I had this Tatte Idli in Bangalore and decided to make it at home. Very Simple yet a tasty recipe.
For the Idli, you just have to use the normal Idli Batter. I usually add some poha to the Idli batter which makes the idlies soft. And you can also use different plate shapes in case you plan to give your children a surprise treat. Usually tatte idli is served in round flat bottom plates..
For chutney, here is the recipe. I have added Tomato and Red Chilly for color.
Ingredients for chutney:
1 cup coconut scraped,
1 to 2 red chilly whole
1 inch ginger
1 /2 tomato roasted, on flame,
Sugar
Salt.
Curry leaves..
Grind all the ingredients together and serve with Hot Tatte Idlies.