Jul 29, 2011 5 comments:

Spicy Sweet Corn Chat

Though American Sweet Corn is abundant in USA, I am wondering how come I have missed this simple snack item on my Menu all these days. May be, in India, the crowded Sweet Corn Chat stalls on the road-side in the Monsoon Season, only reminds me how the sweet corn can be a spicy snack for this season. If you don't follow me, simply check out my recipe and at the end you will know how the Sweet Corn will SPICE you up!!!???#@%^&!!!. Now that sounds interesting, right ( wink, wink !!)

Spicy Sweet Corn Chat
Sweet Corn (Raw) - 1 cup
Red Onion Chopped - 1/2 cup
Tomato Chopped - 1/2 cup
Green Chili - 1
Cilantro Chopped - 2 Tbsp
Lime - 1
Red Cabbage ( optional) - 1/4 cup
Chopped Almonds - 2 Tbsp
Sev or Aloo Bhujia ( Halidiram's)  - 1/4 cup
salt - 1/2 tsp
black pepper - 1/4 tsp
coriander powder - 1/2 tsp

  1. Boil the sweet Corn in the water with the little added salt for 10 min. let it cool for 5 min.
  2. Chop the almonds also and set them aside.
  3. Take a wide bowl and start mixing the raw vegetables in the order red onion, red cabbage, sweet corn, green chili, tomato. Then add 1 tbsp of cilantro and mix it well.
  4. Add salt, black pepper and coriander powder and mix it well. 
  5. Then add chopped almonds, now taste little bit and adjust the seasonings. 
  6. Squeeze the lime juice (half lime) into the mixture in the bowl. toss the mixture gently in the bowl.
  7. Serve it into individual bowls, top with 1 tsp of Sev or Aloo Bhujia, and garnish with Cilantro and squeeze 2 drops of lime juice on top.

Now dig your spoon into this yummy looking snack and enjoy the spiciness of it. Though the Sweet Corn, Tomato makes it soft; Sev, Almonds , red Cabbage adds Crunch, but the Green Chili, Black Pepper, Red Onions, Coriander Powder creates the Volcano in your mouth. That's the SPICE i am talking about (Gheez, what else do you think...........!!??  :-)), Have a Glass of water Handy and Enjoy!!

P.S: If you notice the little water drops in my picture, then Yes, I have made this snack when i see the rain from my window, and enjoyed the monsoon rain while having my spicy snack sitting in the balcony. Oh Yeah! This only happens in India. :-)


1.  if you don't get raw sweet corn, you can replace with Frozen corn, then microwave for 1 min in the water.
2. I have added red cabbage as it is there in the fridge and handy,  while it adds color and crunch. If you are not a fan of cabbage, skip this with no doubt.
3. When you are eating vegetables raw, cutting them into the very thin and small pieces makes it inviting, while hiding the raw smell.
4. Almonds are my protein source in this snack, you can use cashew or peanuts. if you are allergic to nuts then skip it.
5.Coriander powder is the chat kick in this recipe and it is vital.

I have sent this recipe to Jabeen's IftarNights Event.
I have linked this recipe at Good Food Recipes by DD for the Healthy Snacks Event.

Until we meet again here,
Take Care

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Jul 23, 2011 9 comments:

Drumsticks simmered with Milk ~ Mulakkadala Pala Kura

Drumstick is one pleasure vegetable that I have always missed in USA.  We used to get these fresh in 'Taj Groceries' sometimes (in DFW) but not that tender and good ones, and that too very expensive. So I always used to rely on the Frozen ones, but only used them in sambar as i don't like their slimy texture and taste. But now being here in India, and fresh and tender drumsticks are available all around me, I couldn't resist myself  from making this flavorful curry where the recipe comes right from my mom's kitchen. This is yet simple recipe, but the drumsticks make it much savory and flavorful, So Enjoy!

Drumsticks Curry - simmered with milk
Missing my digi SLR badly, still in suitcases, but thanks to my iPhone, always comes to rescue !!!!

Drum Sticks - 2 long
White Onion - 1/2 medium
Green Chili  - 2 or 3
Milk - 1/2 cup
Oil - 1 tbsp
Curry leaves - 8
Turmeric - 1/2 tsp
Red Chilies - 2
Chana Dal - 1 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
salt - 1tsp
Cilantro -for garnish


  1. Take the Non Stick Pan ( or sauce pot) and heat the oil in it.
  2. Add the red chilies, followed by chana dal, cumin seeds and mustard seeds. Once the Mustard seeds splutters add the curry leaves.
  3. Once the tempering is done, add the green chilies and onions. then add the turmeric powder.
  4. Saute the onions until the raw smell goes away and then add the drumsticks cuts ( cut into 2 inch bites).
  5. Add the salt and Close the lid and let the drumsticks cook for 5 to 8 minutes. ( time varies based on the tenderness of the drum sticks)
  6. Make sure the drumsticks becomes soft and curry comes thick and together and then add the milk.
  7. Let the milk mix into curry ( for 5 min) and close the lid and switch off the stove.
  8. After 10 min open the lid and serve into serving bowl and garnish with cilantro.
Serve over hot white rice and with some chips and dig into this yumminess with no late.

Drumsticks and Tomato Curry is another great combination. Drumsticks gives a new taste to Sambar always.
And if there any other combinations with drumsticks please let me know, would love to try them all. The tender drumstick leaves are very famous for their nutritional value and dal can be made with them.

I have sent this recipe to Jabeen's IftarNights Event.

Take Care until we meet again

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Jul 19, 2011 4 comments:

Indian Tempering / Thadka / Taalimpu / Popu

I am writing this post specifically for my dear foreign friends who asked me several times How all of our Savory Indian Dishes gets the nice flavor and aroma? And my short and simple Answer is 'Thadka' and they looked at me perplexed. Obviously!!!!! :-) And some of them asked me about the details like 'what is the right amount of time to make this wonderful 'Thadka' and 'how much quantities to use' etc with the interest of practicing this in their kitchens.

Indian Tempering ( Thadka / Talimpu )
First of all Kudos to you for your deep interest in Indian cooking and I am dedicating this post to all my foreign friends out there. Of Course, Freshers and Beginners Don't be shy and take advantage of this while beginning your journey in the Kitchen. :-)

'Thadka' is Hindi Word and 'Popu' and 'Taalimpu' are Telugu equivalent words for the Tempering,  we make for almost any/every curry, fry, gravy or stew in our Indian Cooking. The basic concept is adding all these ingredients to oil infuses the flavors into oil and later spreads that into your curry.

Red Chilies - 2
Chana Dal - 1 Tbsp
Urad Dal - 1 tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds -  1 tsp
Turmeric - 1/2 tsp
Curry Leaves - 8 to 10
Oil - 1 Tbsp
Ingredients for Indian Tempering
 How to Make It:
1. Heat the Oil for 1 min. (Keep the falme in medium)
2. Add the Red Chillies ( break them into half) to the Oil, once you see the bubbles in the oil, then add the Chana Dal and Urad Dal.
3. Once you see them turning color to light brown or golden ( 1 min), add the cumin seeds and mustard seeds
4. Mustard (30 sec) will splutter then add the curry leaves, followed by turmeric powder.
5. At this point you should get nice aroma in your kitchen.
Take a Close look at this....!!!
That's it !!! The Flavorful Indian Tempering (Thadka) is ready now. This would be the base for any of your curries. Now by following your recipe finish of the any vegetable curry.

  • This is mostly done as the base for the Vegetable Curries.
  • Keeping the flame in medium is very critical. and always focus when making this, don't go anywhere ( not even 2 steps). This can turn easily into roasted in few min, so keep your eye on it. 
  • If you have turned this into little more roasted and brown, (don't be panic, I have done that couple of times) it's best idea to throw it away and start again. Because that makes your whole curry taste bitter. 
  • some times when the curry leaves splutters, you can get some oil into eyes. so be careful and drop all of these into oil slowly and carefully.
  • The adequately done thadka always adds lot of flavor and color to your curries.

Happy Cooking Until we meet again

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Jul 12, 2011 7 comments:

Stuffed Banana Pepper / Bangalore Mirchi

I am surprised to see lot of Banana Peppers here in Bangalore these days. The mirchi bajji on the road side stalls also uses this pepper for mirchi bajji. As the name states, not only it looks little yellowish, long and plump like banana, but tastes not spicy. As you all know how i prefer healthy meals than deep fried food ( healthy is an excuse, actually I am lazy to make any deep frying stuff ;-) ) instead of making the usual 'mirchi bajji' with it, today I made 'yummy for tummy' and 'feast to eyes' curry with it. Here I am sharing the recipe for   cute 'Stuffed Banana Peppers', Enjoy!!!!

Stuffed Banana Pepper
Stuffed Banana Pepper
For Stuffing:
Sesame Seeds - 1 tbsp
Roasted Chana Dal ( Putnala Pappu) - 2 Tbsp
Corainder Powder - 1 tsp
Fresh Grated Coconut - 2 Tbsp
Ginger Garlic Paste - 2 tsp
Chopped Onion - 1/3 cup
Green Chili - 2 or 3
Butter - 1 Tbsp
salt - 1 tsp
cayene pepper ( Red Chili Powder)- 1 tsp

Banana Pepper - 4
Canol Oil - 1 Tbsp
Cilantro - 1/3 cup ( for garnish)


  1. Wash the peppers and pat them dry. Cut them into Half and make slits and set aside.
  2. Grind the Sesame Seeds, Roasted Chana Dal, Coriander Powder, Grated Coconut, along with salt and Red Chili Powder.
  3. Take non stick pan and heat the butter, once the butter melts, add chopped green chili, followed by chopped onions. Once the onions are cooked ( becomes translucent), add ginger garlic paste and then  add the grind-ed powder to it. 
  4. Once the mixture gets cooked add some cilantro for nice aroma get infused into stuffing. Taste and adjust all the seasonings accordingly. Now we are done with making stuffing. 
  5. Take the Wide pan and heat the oil, stuff the peppers with stuffing and place them into pan. Close the lid and cook for some time. Turn them on the other side and let them cook on the other side also. Now Add the remaining stuffing on top close the lid and let it simmer for 5 to 10 min allowing the stuffing in  inside and outside to get cooked properly.
  6. Now, Transfer them to plate carefully and garnish with remaining cilantro. 

Look how Cute and Yummy they Look, Aren't they?

No doubt, These stuffed beauties makes your dining table more inviting for your family or guests. Try it out and let me know....

  • Adjust Cayene Pepper and Salt accordingly to your taste. I have used less or moderately. If you want to spice it up, increase quantities step by step and adjust. 
  • Banana Pepper is very tender in nature and gets cooked very easily.
  • If you don't have the fresh coconut, you can replace with dry coconut.

I am sending this recipe to
MizHelen's Full Plate Thursday
Amanda's Savory Sunday

Have a Healthy Meal with your Happy family, See you Next Time,
Until Then Ba Bye

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Jul 3, 2011 4 comments:

Dress up your Oatmeal

We all agree that Oatmeal is one healthy easy energizing breakfast. When I have no big plans for breakfast and/or when i am in rush I always rely on Oatmeal microwavables, (Thanks to Quaker Oatmeal Singles) they make it much more easier. I am lucky that my kids are in love with this quickie breakfast too. Of course I always dress it up with fruits, nuts and honey to make it more appealing for kiddos.  See below how i Dressed it up....
Fruit and Nut Oatmeal
Quaker Oatmeal Single  - 1
Green apple cubes - 1/4 cup
Red Apple cubes - 1/4cup
Dry Cranberries - 1 Tbsp
Chopped Pecans - 2 Tbsp
Honey - 1 Tbsp
Milk - 2 Tbsp

How to Make it:

  • You can use your favorite flavor,  I have used Maple Brown Sugar Oatmeal single ( which is our family's fav).
  • Follow the directions and cook the oatmeal in microwave for 2 min.
  • Add milk and mix it for the desired consistency. Add honey and mix it well. 
  • Then top it with apple cubes, cranberries and pecans.

Ta Daaaaa! The wholesome yummy and healthy breakfast bowl is ready in minutes. Hmmm, Yum! Yum! while the milk makes it little creamier, honey does the justice to your sweet teeth, fruits and nuts add crunchiness and the dried cranberries gives the whole new taste to this oatmeal that you will make it more often.

Did i ever tell you the McDonald's Oatmeal is the inspiration for my click and for this post? Yes it is. :-)

1. I usually add milk for kiddos. If you want it light, you can skip milk.
2. Why only Pecans? Not such a rule, Experiment with Walnuts and Almonds too.
3. If you are like me, prefer less sweet, skip the Honey part, Maple Brown Sugar flavor already has enough sweet.Or if you try with original flavor, then honey makes it perfect.

Hope this makes your morning cheerful, light and full. See you next time.

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Jul 1, 2011 5 comments:

How to - Soft Boiled Eggs

One can think how easy it is to boil the eggs. But not for me, I used to struggle always how many minutes i should boil, to get the perfect soft boiled eggs. My mom's tip is to always boil for 15 min, to get the perfect softness. I have followed that, but i used to have problems like shell getting stuck to egg and and the yolk becomes like yash color.
I always love to make deviled eggs recipe for kids when ever i sign up for potluck at kid's day care and school. And one day I have researched enough and browsed many tips to get the soft boiled eggs. And since then i follow these tips and never seen a failure with perfect soft boiled eggs. If you have struggle stories like me with boiled eggs, here I am sharing my tips to save your time. :-)

How to Boil Eggs:
1. Take the Eggs in Stock pot, and fill with water until the eggs are fully dipped in water.
2. Boil the eggs along with the water for 15 min.
3. Immediately turn off the stove and remove the boiled eggs from hot water and place them in cool water
4. Then take each egg and pat them on all sides on hard surface (counter top) until you see the cracks on shell and leave them in the cold water. Repeat this process for all eggs.
5. Then start taking the first egg and remove the shell which comes off with a soft layer which is intact with the egg. remove the shell gently ( you will notice now the shell comes off very easily with  out sticking to egg and breaking) and Ta Daaa! soft boiled eggs are ready.
6. Wash them under running water and Cut them into half, you will be surprised at the bright Yellow Yolk and the soft white on the out side.

Wat's the Trick:
When we leave the eggs in the boiled water or hot water for some time, then the chemical reaction happens between the yolk and white part in egg which in turn makes the yolk yash color than yellow.
And also the Layer in between shell and white part becomes hard, making the removing shell hard. When we transfer into cold water, the layer is still soft and helps to remove the shell easily.

Now use your soft boiled eggs unlimitedly in breakfasts, deviled eggs, curries, biryanies etc.

Have fun until next time

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