Golden Fried Baby corns

Ingredients :
1 packet-Baby corns
5 tbsp-Flour/Maida
2 tbsp-Gram flour/Besan
1 tbsp-Rice flour
2 tsp-Ginger garlic paste
Salt and pepper to taste
Oil-for frying
Method :

1. For the batter add the maida,gram flour,rice flour,ginger garlic paste,salt, pepper,a little of hot oil and make a water.The rice flour makes the baby corns crispy and light.
2. Slit the babycorns into halfs.
3. Marinate these baby corns in the batter for around 15-20 mins and then deep fry until golden brown.

Fruit Fantasy

Ingredients:
2 cups-whipped cream(with sugar)
2 tsp-butter(melted)
8-10 slices sponge cake(edges removed)
1 cup-Marie biscuit(powdered)
1/2 packet-Weikfield vanilla custard powder
1 packet-Weikfiled  Strawberry jelly(any flavour can be used)
1 tin-Delmonte canned  mixed fruits
1 tsp-cinnamon powder

Method:

1. Mix the powdered biscuits with melted butter.
2. Prepare the custard as instructed in the packet and allow it to set in the fridge
3. Prepare the jelly as instructed in the packet and allow it to set in the fridge
4. Take a big fruit bowl,preferably glass and add a layer of powdered biscuit mixture
5. Next make a layer of custard and then a layer of cake slices.
6. Moisten the cake slices with the canned fruits syrup.
7. Now make a layer of whipped cream
8. Next add in some of the mixed fruits and then a layer of jelly.
9. Again add in powdered biscuits and repeat the same process
10. Finally add in the whipped cream and garnish it with fruits and sprinkle cinnamon powder.

Chilly Paneer

Ingredients:
200 gms -Paneer
1 capsicum(diced/sliced)
2 tbsp-flour(maida)/cornflour
1tsp garlic(finely chopped)
1/2 tsp ginger(grated)
1 tsp-chillies(chopped-optional)
1/2 cup-onion(finely chopped)
2 tbsp-tomato ketchup
1 tbsp-green chilly sauce
2 tsp-red chilly sauce
1/2 tsp-soya sauce
1 cup-water
pinch of ajinomoto(monosodium glumate-optional)
oil-for frying
coriander (chopped)
Method:

1. Cut paneer into small cubes,mix it with maida ,deep fry until golden brown n crisp.
2. For the sauce-Take a pan,add about 2 teaspoons of oil and saute the onions until they turn transparent .Chillies can also be added at this stage to make the dish more spicy.
3. Next add the ginger and garlic and saute until brown.
4. Saute the capsicum with this mixture.
5. Now add in all the sauces and dilute it with water
6. After that add a little of ajinomoto and finally add in the fried paneer.
7. Make sure the fried paneer is always added in the end to keep it crisp
8. Garnish with coriander leaves

Mirchi Ka salan

Ingredients:
6 long green chillies(bajji menasinakai)
1 cup ground nuts
1/4 cup sesame seeds
2-3 cardamom seeds
2 cloves
1 1/2 tsp cumin seeds
1 tsp peppercorns
1/4 cup coriander seeds
1 tsp methi seeds
1/4 inch cinnamon
1 cup grated coconut
salt and red chilli powder to taste
1 tsp garam masala powder
1 onion (finely chopped)
2 tsp tamarind pulp
1 tsp ginger -garlic paste
oil for frying
 Procedure:Slit the chillies in the middle and remove the seeds.Roast groundnuts until brown and remove the peel.Roast cumin seeds,peppercorns,coriander seeds,methi,cinnamon,cloves,cardamom and sesame seeds in a low flame until the sesame seeds turn golden brown.Grind all the ingredients roasted with coconut into a very fine paste.Heat some oil in a pan,add the onions and add the garlic paste after the onions turn translucent and roast for a few seconds.Now add the ground mixture.If the mixture is very thick add adequate  amount of water as the chillies should cook in this gravy.Now add the garam masala and tamarind pulp and then season with salt and red chilli powder.Serve hot with rice or roti.

Jackfruit Pakoda

Ingredients:
10 jackfruit pieces (finely chopped,boiled and mashed)
1/2 cup rice flour/akki hittu
1 cup gram flour/kadlehittu/besan
1 tsp cumin seeds
1/2 tsp turmeric
salt and red chilli powder for seasoning
a pinch of baking soda
ginger paste
oil for frying

Procedure:

Mix all the ingredients except the oil into a batter.Heat oil for deep frying.Add around 2 teaspoons of the hot oil into the batter.Take small portions and deep fry in oil.

Stuffed Hagalkai/Bitter gourd

Ingredients:
6 baby bittegourds/hagalkai
1 medium sized onion(finely chopped)
2 medium sized tomatoes/tamarind (finely chopped)
3 tsp fresh coriander leaves(finely chopped)
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp amchoor/dry mango powder(not required when tamarind is used)
2 tsp coriander powder
2 tsp kitchen king powder
salt and red chilli powder for seasoning
2 tsp cumin seeds
2 tsp ginger paste(garlic paste can also be used with it)
1 tsp asafoetida
1 tsp sugar
2-3 tsp lemon juice
oil for frying

Procedure:Peel the outer skin of bitter gourds and slit in the middle.Remove all the seeds.Mix these bitter gourds with 3 tsp of salt and 2 tsp of turmeric thoroughly and leave it for 12 hours.Mix the onion and tamarind with the dry ingredients and stuff it into each of the bitter gourds.Heat sufficient amount of oil for shallow frying.Add the cumin seeds ,asafoetida and ginger paste and roast.Now add in the stuffed bitter gours.Place a lid on top of the pan and fill it with water.Allow it to cook until the bitter gourds are completely soft.Finally add a pinch of sugar and lemon juice.Garnish it with coriander leaves.Serve it with rice/chapati.


If  a gravy has to be prepared to go with chapati/roti it is preferable to use tomatoes.For a dry gravy for rice use tamarind.

Sweet corn and vegetable soup

Bajjis! pakoda! with a cup of steaming hot soup or chai is something I yearn for during the monsoons...Today seemed to be the perfect day.. a cloudy,chilly,rainy day to snuggle up in bed with a good book and enjoy these hot yummy treats..slurrp!

Ingredients:

1/2 litre milk(boiled)

2 tsp butter

1 cup boiled vegetables(finely chopped carrots,beans,cauliflower and sliced baby corns)

1/2 cup sweet corn

salt and pepper for seasoning

2 tsp cornflour/flour

Procedure:

Heat butter in a pan.Boil the milk in the butter.Add the vegetables and corn into the milk and allow it to cook until the corn is soft.Take cornflour in a bowl and mix it with some water to get a liquid paste.Add the paste into milk to thicken the soup.Season the soup with salt and pepper and serve hot.