Monday, October 25, 2010

Baby Corn Sesame sticks

Baby corn – 5 No’s
Maida – 3 tbsp
Rice flour – 3 tbsp
Corn flour – 3 tbsp
Chilly powder – ½ tsp
Baking powder – a pinch
Salt – to taste
White sesame seeds for coating the baby corns.

Ajinomoto (optional)

1) Pressure cook baby corns  with water for one whistle.If you are using small baby corns no need to pressure cook.
2) Mix Maida, Rice flour, Corn flour, chilly powder, baking powder, salt.Mix well
3) Prepare a thick batter like that of bajji batter.
4) Dip the baby corn in the batter and roll over the sesame seeds.
5) Deep fry in oil. When the colour of the baby corn turns golden brown.Remove from flame and place it in tissue paper to remove excess oil.
6) Serve it with tomato ketchup.

Monday, October 18, 2010

Homemade Tomato Sauce / Ketchup

Cinnamon Stick – 1
Cloves – 4
Bay Leaves – 1
Pepper Corns –  6
Tomato – 3
White Pumpkin – 1 small piece
Chilly powder – 1/2 tsp
Sugar – 3 tbsp
Corn flour – 1 tsp
White Vinegar – 1 tbsp

1) Make a spice bag with a muslin cloth and add the cinnamon sticks, bay leaf, cloves, pepper corns or can be added directly and removed through strainer in step 5.
2) Grind tomato, white pumpkin, Chilly powder and sugar into paste.
3) In a non-stick or heavy bottom pan add the tomato mixture along with the spice bag.
4) Cook till the raw flavour of the tomatoes disappears.
5) Strain through a coarse strainer. Pour the sauce in to the non-stick pan.
6) Mix corn flour with water and make a paste. Add this paste to the tomato sauce.
7) Add vinegar to the sauce and mix well. When the ketchup is thick remove from the flame.
8) Store the ketchup in sterilized bottles and refrigerate.

Sending this to Food palette red event.

Thursday, October 14, 2010

Party Punch


Orange Juice – 1 cup
Pineapple Juice – 1 cup
Coconut Milk – ½ cup
Apples, chopped – 2 tbsp
Mint, chopped – 1 tsp
For Syrup:
Sugar – 2tbsp

Water -2tbsp
Ginger chopped – ½ tsp

1) Heat water, sugar and ginger in a pan and prepare syrup.
2) Remove the Ginger pieces from the syrup.
3) In a bowl, mix orange juice, pineapple juice and coconut milk, sugar syrup and a pinch of salt.

4) Pour it in to serving glasses and garnish with chopped apples and mint Leaves.

Monday, October 11, 2010

Potato fry - Urulai Kizhangu Varuval


Potato, Boiled and cubed – 3
Onion, chopped -1
Garlic, chopped – 6
Curry leaves – 10
Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Salt to taste
Ginger garlic paste – 1 tsp
Peanuts – 2 tsp (Optional)
Fennel seeds – 1 tsp
Lime Juice – ½ tsp
Oil – 1 tbsp


1) Heat oil in a pan, add fennel seeds and curry leaves.
2) Add chopped onions and cook till it turns pink. Add chopped garlic and sauté well.
3) Then add the ginger garlic paste and sauté to remove the raw flavour of the ginger and garlic.
4) Add the Peanuts, chilly powder, turmeric powder, coriander powder and salt.
5) Sprinkle little water and then add the boiled potato. Mix well.
6) Cook till the masalas coat the potatoes and while removing from the flame add the lime juice and mix well.
7) Garnish with chopped coriander.

Friday, October 8, 2010

Oats Muesli

Oats – 1 cup
Milk – 1 cup
Honey – 1 tbsp
Banana – 1
Apple - ½ cup
Pomegranate – 2 tbsp
1) Take Oats in a bowl and add Milk and honey.
2) Cut Banana into 1” pieces and add this to the Milk oats mixture.
3) Cover and keep it aside for 25 minutes.
4) Squeeze the banana by fingers to get a pulpy consistency.
5) Then add the chopped apples and pomegranate. Mix and serve.

Sending this to CWS Event -Cooking with anardana seeds By Jayasri
Started by Priya

Thursday, October 7, 2010

Bread Bits

Bread Slices – 5
Maida Flour - ¼ cup
Salt to taste
Chilly powder – 1 tsp.
Oil for deep frying

1) Cut the edges of the bread and crumble it into small pieces.
2) Add maida, salt, chilly powder .Mix well.
3) Add little amount of water and prepare a dough similar to that of the chapati.
4) Make small balls and roll out into chapati. With the help of a cutter cut it in to small pieces.
5) Deep fry the pieces in oil and place it in a paper napkin to remove excess oil  and Serve.

I am sending this to Akila's Dish name starts with:B event

Wednesday, October 6, 2010

Kambhu/Pearl Millet Sweet Vadai

Kambu/bajra/pearl millet flour – 1 cup.
Jaggery – ¼ cup or as per the taste.
Grated coconut – ¼ cup
1) To the flour add the grated jaggery and mix well.
2) Then add the grated coconut and by sprinkling the water little by little prepare a dough similar to that of the Chapati.
3) Make small ball and press it to get a round shape.
4) Deep fry in oil and place it a paper napkin.

Tuesday, October 5, 2010

Popcorn Ladoo

Popcorn – 2 cups
Jaggery –  ½ cup (as per taste)
Cardamom powder – ½ tsp
1) Caramelize jaggery and add Cardamom powder , popcorn.
2) Mix well and pour this into a greased plate.
3) Allow it to cool and make small balls.
I am sending this to Celebrate sweets - Ladoo event hosted by Nithu and started by

Badam Aur Gud ka Ladoo / Almond Ladoo


Badam (Almond) chopped - 1 cup
Jaggery - ½ cup
Cardamom Powder – 1 tsp
Carom seeds – ¼ tsp
Sesame seeds, roasted – ¼ cup
Ghee –  ½ tbsp
1) Heat ghee in a pan. Add jaggery and stir till it melts.
2) Add carom seeds and cardamom powder.
3) Then add chopped almonds and mix well. Switch off the flame and add chopped cashew.
4) Mix well. Pour this mixture into a greased plate and allow it to cool.
5) Make small balls and roll it over roasted sesame seeds.

I am sending this to Nithu's Celebrate sweets - Ladoo event started by

Also sending this to Akila's Dish name starts with:B

And also to Flavours of Punjab Event  started by Nayna & Hosted by

Sunday, October 3, 2010

Meethi Lassi

Lassi is a popular and traditional drink originated from Punjab. It is made by blending yogurt or curd with water. There are different versions of lassi. Salt and sugar can be added to make Meethi or Masala lassi.

Curd – 1 cup
Sugar – 1tbsp
Cardamom Powder – ½ tsp
Water – ¾ cup
1) Blend all the ingredients in a Blender.
2) Pour it into serving glasses and serve with crushed ice on top.

Friday, October 1, 2010

Small Onion Chutney


Small onion Peeled – 1 cup
Red chilly – 10
Oil – 2 tbsp
Mustard – ½ tsp
Curry leaves - 5
Asafoetida – a pinch
1) Grind small onions, red chilly and salt to coarse paste.
2) Heat oil in a pan, season with mustard When it splutters add curry leaves and  asafoetida  .
3) Add the ground paste and fry till oil separates.

I am sending this to   Jagruti's  Complete My Thali(CMT) - Chutney