Saturday, April 27, 2013

Cheesy Corn Balls

Hi... Today I made Cheesy Corn balls... It was very tasty.. & my family loved it...


Butter - 2 tbsp
Flour (Maida) - 2 tbsp
Milk - 1/2 cup
Sweet Corn kernels - 1/2 cup (boiled)
Green Chillies - 1 (finely chopped)
Green Coriander - 1 small bunch (finely chopped)
Processed Cheese - 2 cubes (grated) (I used Amul Cheese)
Pepper Powder - 2 tsp
Salt to taste
Chaat Masala - a generous pinch
Oil for deep frying

For Coating:
Flour (Maida) - 1 tbsp
Water - 1.5 tbsp
Bread Crumbs - 1 cup

  1. Heat butter in a Kadai, add flour and roast till it changes color lightly.
  2. Add Milk and whisk it without any lumps.
  3. Let the sauce boil till it becomes very thick.
  4. Add corn kernels, green chillies, coriander, and cheese
  5. Turn off the heat and season with salt, pepper and chaat masala
  6. Let the mix cool, it will come to a ball consistency (you can shape to a ball)
  7. Mix flour & water for coating & spread the bread crumbs on a plate
  8. Coat the balls made out of the cheese & corn mix with flour-water & then dust with bread crumbs
  9. Deep fry these balls one by one. Each will not take more than 10 to 20 secs. Serve Hot.
  • It tastes best with Del Monte Chilli Garlic sauce
  • You can make your bread crumbs by grinding 2 to 3 slices in a mixer for 30 secs
  • It is loved among the kids


Paneer Tikka - Easy Method

Hi... I was in a hurry to pack my bags to chennai for a week long vacation... clearing out things from my refridgerator.. there I saw a big block of paneer in my quick chill.. So I thought of making paneer tikka for that day's lunch...


Paneer - 250 gms (cut into 1.5 inch square pieces)
Onion - 1 medium sized cut into squares like paneer
Capsicum - 1 medium sized cut into squares like paneer
Oil - 2 tbsp

To Marinate:

Hung Curd - 1 cup
Turmeric powder - 1 tsp
Red Chilli powder - 1 tsp
Kasuri Methi - 1 tsp (crushed)
Dhania powder - 1 tsp
Garam Masala - 1 tsp
Chaat Masala - 1/2 tsp
Salt to taste

  1. Mix all ingredients from "To Marinate" and add paneer, onion & capsicum pieces
  2. Leave it for 2 to 3 hrs
  3. Pre-heat oven for 10 mins at 200 degrees
  4. Arrange the pieces (paneer, onion & capsicum) on a aluminium foil on baking tray
  5. Drizzle oil on all pieces
  6. Roast it for 30 to 35 mins at 200 degrees
  • For those who do not have OTG, you can use tawa on gas stove to roast the paneer, onion, capsicum pieces with oil. Then, use tongs to pick each piece & roast it directly on fire of gas to give it a tandoori taste..
  • Sprinkle chaat masala for that extra zing
  • You can use baby potatoes as well


Wednesday, April 10, 2013

Oven Roasted Okra - Bhendi Fry

Hi.. How many times it has been that there was no Gas to cook.. Oven is the best solution for that.. I made this Oven Roasted Okra - Bhendi Fry.. It came out as good as cooking on gas.. This was very easy to make in 3 steps


Okra(Bhendi) - 250 gms (cut into long slits)
Oil - 2 tbsp
Salt taste
Turmeric Powder - 1 tsp
Jeera Powder - 1 tsp
Red Chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Chaat Masala - 1/2 tsp
Fresh Lemon Juice - 1/2

  1. Pre heat Oven at 180 degrees. Mix all the ingrediets in a big bowl except Lemon Juice
  2. Spread the Mixed okra on Oven tray with an Aluminium Foil
  3. Cook it for 40 mins in Oven. Add Lemon Juice to roasted Okra & Serve
  • It can be served as Starter as well as a Main Course to go with Rice or Roti.
  • Cooking time might be long but you can do other work while Okra is getting roasted.

Monday, April 8, 2013

Diet Chocolate Cake - Eggless

After seeing my previous chocolate cake.... loads of people told me that it is for slim people... who want to put on weight.... What about an eggless cake which is low on calories as well. I made it today.. It tastes good... but is very soft compared to other one;) I was not able to click good pics of these.. :(


All Purpose Flour - 1.5 cups
Thick Yoghurt (Fat free)  - 1 cup
Sugar Free Natura - 2 cups (Powdered)
Baking powder - 1 tsp
Baking soda - 1 tsp
Vanilla extract - 1.5 tsp
Cocoa powder - 2 tbsp
Oil (Cholestrol Free) - 1/2 cup
Salt - a pinch
Skimmed Milk - approx 1/2 cup (if required)

  1. Pre-heat oven for 5 mins at 200 degrees
  2. Sift the flour twice and keep aside. In a medium size bowl, add cocoa powder and about 3 tbsp milk, mix well without lumps and keep aside .
  3. Grease a cake pan and keep ready.
  4. In a bowl, add Sugar, salt & yoghurt mix till it dissolves. Add baking powder and baking soda, mix and leave it for 2-3 minutes. The yoghurt slightly bubbles and becomes frothy. Add oil and vanilla extract and mix gently.
  5. Add the flour little by little and fold it over. Do not mix vigorously. The cake batter is ready now and it will be very thick.
  6. Add Cocoa & Milk mixture to the batter. If the batter is too thick add 2 to 4 tblsp of Milk (if required)
  7. Reduce the temperature of the oven to 180 degrees. Bake for about 35-40 minutes or until toothpick inserted at the centre comes out clean. Once baked, leave it in the pan for 10-15 minutes. Remove gently from the pan and cool the cake completely.
  • Add Milk seeing the consistency of the batter
  • Do not mix rigorously once the bubbles & froth are formed
  • People who are not diet conscience can use regular sugar as well. It tastes the same. 

Virgin Mojito

Hey.. I once went to KFC.. to order Mojito... I saw the guy making it.. it was so simple to make.. yet very tasty.. I made it the same way at home.... My Daughter loves it.. A Mojito is generally alchoholic drink with mint & lemons. A Virgin Mojito is sans alchohol.


Lemon juice - 1/2 tsp
Lemon - 1 (1/2 sliced & 1/2 wedged)
Mint Leaves - 10 to 12 (crushed)
Sprite/7up - 300 ML
Ice Cubes - 3 to 4

  1. Take a glass, add lemon juice & mint leaves (crushed)
  2. Add lemon wedges, Sprite/7up & Ice Cubes
  3. Serve with Sliced lemon
  • Make sure you crush mint leave well before adding to the glass
  • A good drink to go with Pizza or Burger

Wednesday, April 3, 2013

Masala Chaas (Neer More)

Hi.. It is just April 1st week.. and Summer is at its peak.. Our body needs loads of liquids to beat the Heat.. I usually make Masala Chaas or Neer More to drink. It is very simple & can be made in a jiffy...


Curd - 1 cup
Ice cubes - 3 to 4
Chilled water -  2 cups

To Grind Coarsely:

Coriander leaves - small bunch
Curry Leaves -  10 to 12
Green Chilli - 1/2 (optional)
Ginger - 1/2 inch (optional)
Salt to taste
Jeera powder - 1 tsp
Asafoetida - a generous pinch
Chaat Masala - 1/2 tsp
Kala Namak - a pinch

  1. Add all ingredients in a mixer from "To Grind Coarsely" with 2 tbsp of curd & grind it coarsely
  2. Mix the above with curd chilled water.
  3. Blend it with hand blender or Traditional "Mathni"
  4. Add Ice cubes & Serve Chilled
  • You can make it in the morning & keep it in fridge. It will fresh for entire day
  • For Kids, You can strain it & avoid Green Chillies & Ginger

Vetthai Kozhambhu (TamBram Style)

Hi... Today I made Vetthai Kozhambhu.. It is spicy..tangy sides for Rice... My friend Gunjan calls it "Vetthai Coimbatore" hehehe.. This recipe is my all time favourite.. I can have it even for my mid-nite hunger.. :)

Drumstick - 1 cut into 2' pieces
Shallots (Sambar onions) - 10 to 12
Gingelly Oil - 5 tbsp
Sambar powder - 2 tbsp (Store bought or home-made)
Mustard seeds - 1 tsp
Curry Leaves - 1 sprig
Dry Red Chilli - 2 broken into 4
Tamarind extract - 1/2 cup liquified
Turmeric Powder - 1 tsp
Salt to Taste
Jaggery - 1 tbsp
  1. Heat Oil in Kadai, add Mustard seeds, Curry Leaves & dry red chillies
  2. Once Mustard seeds starts spluttering, add shallots, drumstick pieces, turmeric powder,salt & sambar powder
  3. Let it fry for 2 to 3 mins in medium flame
  4. Add Tamarind water to it
  5. Let it cook for 10 mins till Oil separates (add more water if required)
  6. Add Jaggery & give it a boil.
  7. Remove from flame & serve with Hot Rice & Ghee
  • Use home made sambar powder, gives good taste
  • It can be stored for one week if kept in fridge