Corn Kheer..

Dont be surprised. It really tastes good. I got to know this recipe when I had been to a restaurant for my friend's birthday party and they served this kheer as dessert. We were the last set of people to leave and I managed to get the recipe from one of the cooks there.

I did prepare this at home and it just got over. I make sure that if I'm experimenting, I dont cook in large quantities. Even if it fails or goes bad, there is not much to waste.

So for all those who want to try.. just go with the below measurements...

1/2 ltr regular milk
200gms corn
100gms sugar
100ml honey
50gms khova
2-3 strands saffron
2crushed elachi (along with skin)
1 tbspn crushed almond

Boil milk in low flame. Once milk is boiled, add saffron. Also add khova, sugar and elachi and keep stirring them frequently.

Meanwhile just make a coarse paste of corn. Don't make a paste of it. Add this also
into the above milk mixture and keep stirring, till a strong pangant flavor of corn is not gone. Finally add honey and mix well. Garnish with crushed almonds and enjoy eating.

Sabudhana Kichadi...

Sabudhana kichadi tastes yummy and I had eaten it for the 1st time in my friend's place. She is basically from Belgaum and when I asked her mom about this, she did tell me that it's regularly consumed by people in Hubli, Belgaum, Dharward and many more places around.

It's been 4+yrs that I have cooking this sabudhana kichadi, but now that I'm bloggin, will post the recipe.

Clean and soak sabudhana for at-least 6hrs so that it gets bloated and cooks easily and faster. After 6hrs, take a colander or a strainer and remove the excess water. Now take a md sized basin and add 1 tbspn chilli pwdr, 1/2 tbspn salt, 1/2 tbspn turmeric & 1 tbspn coriander pwdr. Mix all of then thoroughly and it will just look the pic below.

Slice 3md sized onions, chop 3md sized chillies, 6-7 strands chopped coriander and few curry leaves.

1/4 tspn mustard seeds, 1/2 tbspn kadale bele, 1/2 tbspn udina bele, 1/2 tbspn jeera,
1 tbspn groundnut, 5 tbspn oil, 1/4 tspn hing.

For vagarne, take a kadai, add oil and once it's hot, add mustard seeds. After it crackles, add kadale bele and groundnuts together, followed by udina bele and jeera.  Saute them completely. Groundnuts crackle and kadale bale and udina bale turn orange. Now it's time to add onions, curry leaves and chillies. Again saute them.

Now add the masala mixed sabudhana and mix with the vagarne mixture. Allow the onions to cook with the sabudhana for complete 10 - 15mins. Don't keep mixing them too much, bcoz they become sticky.

 

Garnish with coriander leaves and enjoy eating.

Can also be garnished with roasted and grinded groundnuts, if you have not added it during vagarne.

Teeli Saaru.. Simple rasam

Teeli Saaru.. is something that is common and prepared regularly in my house, because my dad and I just love it.

Drinking it either before or after food will just be superb.

Ingredients required:

1md cup toor dal
2md sized tomatoes
4-5 strands chopped coriander
3-4 curry leaves
pinch of turmeric
pinch of hing
1 tspn salt
1 tspn cooking oil or ghee
1/4 tspn mustard seeds
1/2 tspn jeera
2 tbspn rasam pwdr
1 tbspn jaggery
1 tbspn tamarind paste
1 small cup grated coconut (optional)

Wash and pressure toor dal and tomatoes with pinch of salt and 1/4 tspn oil. Turmeric and oil ensures toor dal to cook faster.

Blend or mix the toor dal and the tomatoe completely.

Now take a kadai, add oil or ghee. Once it's hot, add mustard seeds and after it crackles, add jeera and hing. Saute it and add the above blended dal mix. Bring it to boil on a low flame. On the 1st boil, add rasam pwdr, tamarind paste, salt and jaggery. Mix them completely. 2nd boil, it's time to add curry leaves, grated coconut and coriander.

Mix well and just enjoy drinking it or eating with hot rice.

Bade Ache Lagete hain....ye aalooo ka paratha...

Watching Bade Ache Lagte hain, where Ram and Peehu repeatedly talks about eating Aloo Paratha, tempts me to prepare and eat them at least once before the serial gets over.

I know it's a lengthy process, but it's worth the time and energy..

Each time I want to cook/ prepare something, I make sure, I'm mentally prepared to spend the amount of time it actually requires.

It all starts by preparing the chapathi dough and this is how I made it.

2 large cups of wheat dough.
1 md cup of warm water.
1/2 tbspn of salt.
1 tbspn of ajwain.
2 tbspn of oil

Mix the dough with salt and ajwain. Sprinkle water little by little and start kneading the dough. Now add the oil and mix the dough completely.

For softer chapathis, knead the dough for full 5mins and leave it aside, while you prepare the aloo mix.

Aloo Mix:

Wash 3md sized aloos first and pressure cook then with little salt, turmeric and oil. Once it's cooked, remove the skin and smash the potatoes.


1/2 tspn salt
1 tspn oil
1 tspn ajwain
1 tspn red chilli pwdr
1 tspn coriander pwdr
1 tspn pepper pwdr
1 tbspn lemon juice
1 big chilli chopped
4-5 strands coriander leaves chopped


Mix all the above ingredients with smashed potatoes. This is now ready to be cooked.

Take a md sized chapathi dough. Roll it like a small but a thick chapathi, so that stuffing becomes easier. Now stuff a small portion of aloo mix and cover the aloo with the chapati dough.

Smear it with maida and start rolling the paratha mix. Maida will ensure that the dough does not stick to the rolling plate and make softer parathas.

We can cook these parathas either with butter or with regular cooking oil.

It tastes yummy with thick curd or can be eaten just like that.

No wonder Ram and Peehu enjoy eating it so much.