Friday, November 25, 2016

Crispy Corn ( Non Fried version)

I absolutely love crispy corn but usually though being my favorite I don't do it regularly as it consumes lot of oil so today i have come up with something healthy and delicious with same taste and no compromise with your taste buds and I have done this whole dish using little oil and your going to absolutely love this that's my promise ....Ok moving on to the recipe . This Recipe is adapted from Food lab video but I have made it very healthy and did not deep fry here and changed a bit of the recipe.


2 cups of sweetcorn ( I have used Frozen here )

For Mariantion

3 tbsp rice flour

1 tbsp Cornflour

1/2 tsp Pepper powder

salt to taste

Other Ingredients

3-4 garlic cloves (finely chopped)

1 tbsp finely chopped ginger

1 green chilli (finely chopped)

2 tbsp tomato ketchup 

1/2 tsp Sriracha sauce (or you can use chilli sauce)

2 tbsp spring greens 

1/2 tsp pepper powder

pinch of salt 

3 tbsp oil ( 2 tbsp for frying the corn + 1 tbsp for 


For Marination

  • Boil the sweet corn and drain all the water and leave it in the drainer for 10 mins. So that it drains all the water completely.
  • Take out the drained corn in a bowl add in Rice flour, pepper powder, cornflour, salt and mix well  and make sure the powder is stuck well to the corn . (Note - You needn't add any water to the corn as it will have little water content which is quiet enough to coat it well).
  • Heat 2 tbsp oil in a non stick pan ( non stick pan only) then add the corn and lower the heat for about 4-5 mins when you turn around you will get a perfectly crispy corn turn and do the same to the other side as well. Remove and keep aside.
  • Heat 1 tbsp oil add in chopped garlic. ginger, green chilli and fry well till garlic turns golden add in tomato Ketchup , sriracha sauce, salt, pepper and fry well .
  • Now add in the corn and lightly toss well for 2-3 mins . Add spring greens are serve immediately .

Friday, November 18, 2016

Simple Peas Pulao

I have already made a post of Hotel style veg kurma which is my family favorite and I did mention in that post that I always serve it with this simple peas pulao which can be made very quickly with all ingredients easily available and this combo surely rocks's the most requested one in my house too ...So Do try this with Kurma it would be the most requested combo in your house too ....Please do leave in your feedbacks would love to read them :D


2 & 1/2  Cups Cooked Basmati Rice (cook to 80 % and then drain and keep aside).

1/2 cup cooked peas ( I have used frozen which I have boiled)

4 tbsp freshly grated coconut

1 tsp shahi jeera

2 Green cardamom / Elaichi

1' Dalchini /Cinnamon stick

1 tbsp methi / Fenugreek leaves

1 tbsp Coriander leaves

2 tbsp cashews (broken into halves)

2 tbsp Ghee  + 1 tbsp oil

salt to taste


  • Spread the cooked Rice add in oil, salt mix lightly and then keep aside.
  • Add coconut in mixed grinder and grind to a fine paste and keep aside
  • In pan add in ghee when it melts add shahi jeera, Cinnamon, Green cardamom , fry for a min till you get nice aroma.
  • Then add in methi, coriander leaves fry well till the leaves are wilted and they shrink in size giving out a very nice aroma.
  • Now add in cashews fry till golden add in peas , coconut paste and fry well till it leaves oozes out oil.
  • Lower the gas flame to very low now add in Rice and mix in lightly and keep on a simmer flame till well cooked,....serve with Kurma ( my recommendation ) or any gravy of your choice .
  • It's simple and truly delicious and lightly fragrant Rice which you will def love :) 

Monday, November 14, 2016

Biscuit Rotti

I have tried so many versions of our biscuit rotti ...but never have been able to master this ....when i tried this recipe it was so much near to the one we get in mangalore stores and so much better it was puffed up and crisp cause I had left 2 for my morning tea ....absolutely gorgeous actually I have clubed both recipe which I have learnt from my mom and my dear friend shyamala kini akka recipe to get this perfection . Now coming up to this recipe here it is :D


1 cup Maida  / Plain flour

2 tbsp semolina

1 tbsp Gram flour 

1/2 tsp sugar 

1 tbsp ghee + 1 tbsp oil 

salt to taste

For the filling 

1/4 cup semolina 

2 tsp Gram flour

1/4 tsp mustard seeds

2 sprigs of curry leaves (finely chopped)

1/4 cup desiccated coconut ( use only desiccated coconut or copra which is grated )

1 tbsp coriander leaves (finely chopped)

1 green chillies chopped finely

1 tsp red chilli powder or sambar powder (  I have used chilli powder here )

little haldi powder

1/4 tsp hing powder

salt to taste 

1 tbsp oil

Oil for deep frying the rottis


For the dough 

  • In a wide mixing bowl add in Maida, semolina, gram flour,   salt, sugar mix all the 3 flours well with the help of your hand .
  • Heat oil and ghee as stated under ingredients to a smoking point such that when u drop on the flour it should sizzle .
  • Add this hot oil to the flour and mix well now add it little by little water to form into a smooth dough and cover and keep aside for 30 mins. 
For the Filling 

  • Take a non stick pan add in 2 tsp of oil when hot add mustard seeds when it crackles add in the chopped curry leaves , green chilli and coriander leaves fry for a min then add in gram flour and mix well on low heat now add it semolina and continue to fry till semolina gets a crispy texture when u touch now add desiccated coconut, red chilli powder , pinch of haldi powder, hing and fry well . Please note you should fry on a low heat here .
  • Now cool and give the mix one whiz in mixer grinder and keep aside. It must be a slightly coarse texture (not finely powdered).
  • Now pinch out a small portion of the dough shape them into balls then roll into small puri put 1 tsp of the prepared filling and bring the edges together like the one shown in the pic below.

  • Prepare the same with the rest of the dough balls
  • Now dust a little bit of flour roll it into puri make sure you do this lightly and keep aside.
  • Now heat oil to a smoking point then simmer and bit and fry all these rolled puris.
  • Enjoy with your hot cup of tea ....after breakfast I did have a 2 puris left which I enjoyed this for my evening tea but the beauty of this recipe was it was still crisp, puffed up like I had just prepared it now....Simply gorgeous and it's a no fail recipe for you ....So pls do try this and drop in your feedback if you did try it and found it perfect which i am sure you will :D

Friday, November 11, 2016

Mumbai style Usal Pav

Here is one of the most delicious and authentic style recipe of usal pav which I tried from the recipe contributed by Vidya shenoy akka....its was finger licking good , delicious and so good to taste that it has been regular on our dinner table from since the very first time I tried...I have tweaked the recipe a little bit hope you all love this version and try this at your home as well....Happy cooking and if you did love it please leave in your feedback .....So here goes the recipe for this...


1 cup of Dried white peas

For Gravy

2-3 cloves

2 small stick of Cinnamon

1 tsp Jeera

1 tbsp coriander seeds

1 tsp Khus Khus / Poppy seeds

1/2 tsp saunf /Aniseeds

1 small piece Ginger

7-8 small cloves of garlic 

6-7 Bedagi Red chillies

1/4 cup coconut

3 big onion (thinly sliced)

4 tbsp oil

For Other Ingredients

1 big tomato (finely chopped)

1/2 tsp Haldi /Turmeric Powder

1/2 tsp Chilli powder

1 tbsp coriander leaves

salt to taste

For Tadka

4-5 big flakes of garlic sliced

1 tbsp ghee /oil

For Serving

chopped onion, Lemon wedges


  • Soak white peas overnight and pressure cook for 1-2 whistles till cooked make sure it doesnt get mashed.
  • Take a non stick pan add in oil simmer and add in cloves, cinnamon , Jeera, coriander seeds, khus Khus , saunf , ginger, garlic fry till nice aroma then add in coconut and fry till a bit roasted . Remove and keep aside.
  • In same pan add in 3 tbsp oil for roasting onion and roast till onions are very well roasted and you get a brown colour.
  • Now Grind this roasted onion and the roasted spices to a smooth paste adding 1/4 cup water .
  • In cooker when peas is cooked add in chopped tomato, ground paste, add haldi, salt, chilli powder and close the lid and cook for 1 whistle till cooked.
  • For tadka : Take a ghee or oil in pan add in galic and roast well till golden brown and pour on this cooked peas.
  • Add in coriander leaves for garnish and simmer and cook for 10-12 mins.
For serving

  • Slit the pav apply generous amount of butter and roast in on chapathi tawa then keep aside.
  • Take this on to a plate now put generous amount of Usal in the serving bowl top it up with chopped onion , little coriander leaves with a lemon wedge . .......It was a spicy and superb treat for me and my taste buds....Awesome !

Monday, November 7, 2016

Coffee Icecream

This is one of my fav icecreams from the day I have stumbled upon this recipe by Nigella lawson it's the ultimate and my fav version of eggless no churn easy ice cream ....try this it's a must try for all coffee lovers like me and my family ....If you did love it do drop in a feedback :D


300 ml Double cream 

2 tsp Coffee powder

1/4 cup water

1/4 cup choco chips /walnuts ( I have just used choco chips here)

1/2 tin of condensed milk 


Mix coffee powder with water and keep aside.

Beat Double cream with a cake beater ( electric one would really be a great help here :D) till you get soft peaks and keep aside.

Now mix coffee powder mix  , condensed milk and then fold in choco chips and whipped cream and lightly mix it.

Then pour this  in the container and freeze it overnight . 

This is one no fail recipe which is perfect ...have tried it so many times this is def a keeper recipe :D

Half of it have already gone before I could click my family loves it so much :D

Tuesday, November 1, 2016

Churmi Ladoo / Churmundo

I had prepared a big batch of ladoo for diwali to share it with my friends and this is one special sweet which I am posting today  fav Churmi Ladoo / Churmundo / Wheat flour ladoo it's very easy to prepare it needs just precise measurements and you will get a no fail do follow the exact recipe for getting this ladoo perfectly . So do try this and leave in your feedback :) 


1 & 1/4 cup wheat flour 

3/4 cup sugar (powdered)

1/2 cup Ghee /Clarified Butter

2 tbsp Gram flour /Besan 

2 tbsp fine Semolina 

7-8 Green cardamom (Remove the seeds from the pods and powder it )

2 tbsp cashews (chopped)

6-7 Almonds / Badam (chopped)


  • Heat 3 tbsp ghee in a wide pan and add in wheat flour and simmer on a very low flame and roast it (on a low flame for 15 - 20 mins (This is key here don't try to skip the roasting process and Make sure you do it on the lowest flame flour might be burnt). After roasting it well for 20 mins remove it in a wide mixing bowl and keep aside.
  • Now in the same pan add 1 tbsp of ghee and roast the gram flour on a low flame for 5-7 mins till you get a nice aroma . Remove it on put on the mixing bowl where you have already added roasted flour.
  • Now take 1 more tbsp of ghee and roast the semolina on a low flame for 5-7 mins till a bit crisp and put this too on a mixing bowl. Roast the nuts on a low flame and keep it aside as well.
  • So now comes the mixing part add in the powdered sugar to the mixing bowl and give all the ingredients a good mix add in green cardamom powder.
  • Add in the roasted nuts . Now heat the remaining ghee on a low flame till well melted  and put this to the mixing bowl let it cool a bit and mix it well with hands .you will see that you will be able to bind this well and shape it in form of ladoo . 
  • Store in an air tight container and it stays fresh for 10- 15 days .
  • So do try it if you love it don't forget to leave in your feedback would love to read in your comments :D