Sunday, May 6, 2012

Sweet Corn in Onion Sauce

I Normally cook the corn cobs directly in the flame and sprinkle little salt over it and eat. While reading a book I came across this recipe, and wanted to try, as it had curd, jaggery, chilly powder in it, thought it will be a khatta meetha recipe. We really liked the onion flavor blending well with the spices along with the corn kernels. So thought of sharing the recipe with you all. 
Here goes the recipe .....


Sweet corn Kernels - 1 Cup
Onion - 1 No (Medium size)
Ginger - 1 Inch Piece
Garlic - 4 Pearls (Medium size)
Curry leaves - 5 Leaves
Jaggery Syrup - 2 Teaspoon.
Turmeric powder - A Pinch
Chili powder - 2 Teaspoon
Jeera/Cumin Powder - 1/2 Teaspoon
Curd / Yogurt - 2 or 3  Table Spoon
Oil - 3 Teaspoon
Salt - As per taste.

Things to be prepared and kept ready :

Heat some 1 Table spoon of oil, and fry the corn kernels with little bit of salt until light golden brown, drain it in a absorbent paper and keep it aside.
Mix jaggery with little water to make a thick syrup. 
Grind Onion, ginger and garlic to a fine paste.

Method :

In a mixing bowl add (onion, ginger, garlic) paste, add chili, jeera/Cumin, turmeric powder, jaggery syrup, and required salt and mix well. Heat oil in a pan, saute the paste until the mixture is cooked well, and the raw smell leaves. Now add corn kernels saute for a minute, and then add yogurt/curd, and curry leaves and saute for not more than 2 to 3 minutes in medium flame, so that the curd mix well with the mixture. Sweet corn in rich onion sauce is ready to be served. 

Crispy Bitter Gourd/Karela/Pavakkai Chips

I am not a big fan of bitter gourd, but trust me this method of frying changed my opinion, and I kept on munching one by one. It was tasty, crispy and with less of bitterness, and most importantly no soaking/Marinating time. What are you waiting for ??? Try it out immediately, you will for sure love this  :-)

Ingredients :

Bitter gourd/Pavakkai - 5-6 Nos (Medium Size)
Rice Flour - 3 Table Spoon
Corn Flour - 1 Table Spoon
Red Chili Powder / Sambhar Powder  - 1 & 1/2 Teaspoon
Turmeric Powder - 1/4Teaspoon
Water - 1 Table Spoon (Approx.)
Salt - As per taste

Method :

Wash Bitter gourds, pat dry with a towel, then slice it evenly, in to thin roundels. Take a Mixing bowl, add sliced bitter gourds, add rice flour, corn flour, sambhar powder, salt. Now mix evenly and carefully with the bitter gourd slices, and sprinkle water over it, so that the flour and spice mix gets evenly spread in each bitter gourd slices.
Heat oil in a deep pan, make sure that the oil is not fuming hot. Keep the flame in medium and drop the bitter gourd slices one by one, fry it in batches, don't over crowd them. Turn over carefully and fry until both the sides turn golden brown. Allow it to cool and transfer them to a clean, airtight container.

Notes :

The slicing part of bitter gourd is the most important thing, u have to slice them evenly not too thin nor too thick. 
Don't add more water, as it will make the bitter gourd slices soggy. Adjust the water by sprinkling, not by pouring.
Make sure oil is not too hot, fry the bitter gourd's in medium flame.
Drop the bitter gourd slices one by one, and fry it in batches. Don't over crowd.

Variations :

You can add a pinch of garam masala, cumin powder, coriander powder also to it. 

Easy Salsa Dip


Ripe Tomatoes - 3 Nos.
Onion - 1 No. (Medium size)
Coriander Leaves - 2 Table Spoon
Lemon juice - (From 1 Lemon)
Jalapeño/Green chili  - 2 No
Green Capsicum - 1/4 
Sugar - 2 Teaspoon
Salt - As per taste.

Method :

Wash and cut the tomatoes in to quarters and deseed. In a blender, add tomatoes, onion, coriander leaves, jalapeño/Green chili, Capsicum, sugar, lemon juice, salt and grind coarsely. Yummy n tasty salsa is ready to be served with tortilla chips or any other chips.


Khandvi is basically a Gujarathi dish, it is also called Suralichi wadi in Maharashtra,its like a savory swiss roll. It's an extremely popular indian snack, made from chick pea flour, with spices and yogurt. Its very soft and healthy too, as a very little oil is used. So all those of you who have been intimidated by this recipe before, read on and discover the easy recipe for the best Khandvi, aka Suralichi Wadi :-)

Ingredients : 

Besan / Gram/Chick Pea Flour - 3/4 Cup
Sour beaten thick yogurt/Curd - 1 Cup
Water - 1 Cup
Ginger Chili paste - 3/4 Teaspoon (Adjust according to spice need)
Turmeric Powder - 1/4 Teaspoon
Asafoetida/Heeng - 1/4 Teaspoon
Salt - As per taste.

To Temper :

Mustard Seeds -1/4 Teaspoon
Asafoetida - 1/4 Teaspoon

Method :

In a mixing bowl, add gram flour, beaten thick curd, water, ginger chili paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.

Heat a thick bottomed pan and pour the mixture, and stir continuously, in medium flame, (make sure no lumps are formed ) until it forms a thick consistency, you need to check the correct consistency by taking a small spoonful mixture and spread evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking in the plate, then thats the right consistency. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate, repeat the process for the rest of mixture using different plates.

Now allow the mixture spread over the plates to cool down. Cut in to 2" inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi's in a serving dish.  You can set in refrigerator till its time to serve.

Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi's. sprinkle chopped coriander leaves. Tasty soft khandvi's are ready to be served with Green Chutney.

Variation :

You can add grated fresh coconut shavings on top off khandvi's while serving
Roasted Sesame seeds can be added on top off khandvi's while serving for a nutty feeling while eating khandvi's. 


Ingredients :

Broccoli - 1 Small Flower
Onion - 1/2 No (Medium Size)
Garlic - 2 pearls.
Pepper - As required
Salt - As per taste
Butter - 2 Teaspoon
Maida/All Purpose Flour - 2 Teaspoon
Milk - 1/2 Cup
Olive Oil - 1 Teaspoon

Method :

Cut the broccoli into small florets and put them in to warm water with salt, so that the worms or insects if any will come outside.

Heat olive oil, and butter in a pan, add onions and garlic saute with a pinch of salt, until translucent, now add maida to it and saute for a minute, then add the broccoli pieces, add enough water and cook covered until it is done. Now pass through a sieve and reserve the stock, and puree the solids (cooked onion, garlic, and broccoli pieces) in a blender. Now in a pan, add the stock, milk, and puree (adjust the consistency with water) and bring to a boil, now add salt, and pepper powder accordingly. For garnishing you can add sliced almonds to it. Serve hot with toasted bread or soup sticks. 

Variation :

You can add a small tomato chopped in to pieces along with onions and garlic, for a little tangy taste.

Carrot Kheer (In a Jiffy)

Ingredients :

Carrot - 2 Table Spoon (Finely Grated)
Milk - 1 Cup
Sugar - 3 Table Spoon or (Adjust accordingly)
Cardamom / Elachi powder - 1/4 Teaspoon
Saffron (mix with a teaspoon of milk) - A Pinch (Optional) 
Ghee (Clarified butter) - 3 Teaspoon
Cashews / Badam / Pista - for garnishing.

Method :

Heat pan, add ghee  and fry cashews till golden brown, and take out the cashews and keep it aside. In the same pan and carrot (Grated), saute in medium flame for about 2 to 3 minutes, now add milk and sugar and bring it to a boil, and simmer for 5 minutes. Add cardamom powder, saffron and mix well. Enjoy the Kheer hot or cold :-)

Notes :

In my opinion the kheer tastes good even more .... when served chilled :-)

CORN POLENTA (coarse-ground cornmeal) UPMA

Ingredients :

Corn Polenta ( Coarse - ground Corn meal) - 1 Cup
Onion - 1 No (Sliced)
Tomato - 2 Nos. (Medium Sized) (Chopped)
Garlic - 2 Pearls (Finley sliced)
Green Chilies - 2 or 3 Nos.
Ginger - 1 Teaspoon (Finely Chopped) 
Asafoetida - A Pinch
Oil - 2 Table Spoon
Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Coriander Leaves - 1 Table Spoon
Curry Leaves - 4 or 5 Leaves.
Lime juice - 1 Teaspoon (Optional)

Method :

Dry roast corn polenta and keep aside. Heat oil in a pan, add mustards seeds, urad dal, then add sliced onion, garlic, ginger and saute with a pinch of salt for 2 minutes now add tomatoes and green chilies add asafoetida, and add 3 Cups of water, required salt and bring it to a boil, now add roasted corn polenta, mix well, and cook covered until its done. Lastly add lime juice, coriander leaves, curry leaves and mix well. Tasty corn polenta puma is ready. Serve with any chutney.

Notes :

Sometimes, you may need extra water than mentioned for the corn polenta to cook completely so keep some hot water in reserve, add if you need it.

Variation :

You can add finely chopped veggies of your choice :-)

Schezwan Sauce

For all Spice lover's here is an easy spicy dipping sauce :-)

Whole Dry red chilies - 15 Nos
Garlic - 2 Table Spoon (Finely Chopped)
White vinegar - 6 Table Spoon
Sugar - 2 Teaspoon
Sesame Oil - 2 Table Spoon
Salt - As per taste.

Method :
Soak the whole red chilies in warm water for about half an hour, drain the water from it.
Now in a blender, add red chilies, garlic, vinegar, sugar, salt and grind it to a smooth paste and keep it aside.
Now heat sesame oil to smoking point, and pour over the chili-garlic paste. Mix well. Allow it to cool, and store refrigerated in an air-tight container. Use as a dipping sauce.

Zesty Mango Rice

Ingredients :

Raw Rice - 1 cup
Turmeric powder - 1/4 Teaspoon
Ghee - 2 Teaspoon
Salt - As per taste

To Saute and grind :

Grated Raw Mango (Sour tasting) - 1/2 cup
Green chilies - 5 Nos
Garlic - 3 Pearls
Grated Coconut - 1 Table Spoon
Coriander Leaves - 1 Teaspoon (Finely Chopped)
Asafoetida - A Pinch
Oil - 2 Teaspoon

To Temper :

Mustard Seeds - 1/2 Teaspoon
Urad Dal - 1 Teaspoon
Curry leaves - 4 or 5 leaves
Oil - 2 Teaspoon

Method :

Cook rice with enough water, salt and turmeric powder. Heat oil in a pan, add green chilies, garlic, grated coconut, asafetida and sauté for 2 minutes, then add grated mango. Again sauté for 3 more minutes, allow it cool and grind it to a coarse paste. Again heat oil in a pan, add mustard seeds, urad dal, add ground paste, ghee, curry leaves , lastly add cooked rice, and mix well. Tangy and Flavorful rice is ready to eat. You can serve this hot or cold :-)

Aapam with Thengaipal / Coconut Milk

Ingredients :

For making Aapam :

Idly rice / Puzhungal arusi / Boiled rice - 1 Cup
Raw Rice - 1 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - As per taste

For making Coconut milk / Thengaipal :

Grated coconut - 1/2 Cup / Store bought coconut milk 150 ml.
Jaggery/Sugar - As per taste
Cardamom powder - 2 Pinch.

Method :

How to extract Coconut milk / Thengaipal : 

Grind the grated coconut / coconut shavings  to a fine paste. Using the hands, squeeze out the water and keep aside. If necessary add little more water and grind them in the blender again. Adjust the thickness accordingly. Repeat the same by squeezing out the water, now add jaggery/Sugar to taste and finally add the cardamom powder. 

How to make Aapam :

Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2 and half hours. Then grind it to a fine smooth paste using a blender. Transfer the ground batter to a bowl. Now add required salt and allow it to ferment for about 18 to 20 hours minimum. Meanwhile take out some 3 Teaspoons of ground batter, pour some 200 ml of water and mix well, and keep this mixture/liquid in fridge.
After 20 hours, when you want to make Aappam, take out the liquid / mixture from the fridge, transfer it to a pan and keep it in medium flame and stir well, so that it becomes thick like a porridge consistency, then add this directly to the fermented batter.

Now take a deep curved pan/ Aapam kadai and wipe it with a cloth, which is dipped in oil.
Pour a laddle full of batter in the centre of the hot pan. Lift the pan from the fire and tilt it in circular motion, so that the batter coats well in the sides, the centre part must be thicker than the sides. Close it with a lid, and allow it to cook in medium flame for about 2 to 3 minutes. Do not turn it. Cook only one side. open the lid, when there is no uncooked batter, remove it carefully with a flat laddle.

Spongy soft aapam is ready to be served with thengaipal.

Pakode wali Kadhi

Ingredients :

For Pakodi's :

Gram Flour/Chick Pea Flour - 1 Cup
Onion - 1 No. (Medium Size)
Chili Powder - 1/2 Teaspoon
Ginger - 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Asafoetida - A Pinch
Turmeric - 1/4 Teaspoon
Oil - For Deep frying.

For Kadhi :

Curd/Plain Yogurt - 2 Cups
Gram Flour / Chick Pea flour - 2 Table spoon
Turmeric Powder - 1/4 Teaspoon
Salt - As per taste

For Tempering :

Whole Red chili - 2 No's
Coriander Seeds - 1/2 Teaspoon
Fenugreek / Methi Seeds - 1/4 Teaspoon
Grated Ginger - 2 Teaspoon
Curry leaves - 4 to 6 Leaves
Chili powder - 1/2 Teaspoon
Oil - 2 Table spoon

Method :

For making Pakodi's :

Heat oil in a kadai, meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough, drop these mixture little by little and fry until it turns golden brown. Drain on a absorbent paper, and keep aside.

For Making kadhi :

Mix Curd/Yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free. Bring it to a boil. Now heat oil in a pan, add red chili's, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes, lastly add chili powder and curry leaves, give a quick stir Keep aside. (Make sure you don't burn the chili powder)
Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed :
Re-heat the kadhi and bring to a boil, lower the flame. Drop the pakodis into the simmering kadhi and cook for a few minutes. Serve Hot