Wednesday, September 21, 2011

Sweet Corn Tikka

Few days back I had this tikka made with sweet corn at Barbeque Nation and it was ssoooooo gud that i wanted to try it myself ASAP….. and with my own little BBQ  it was so much fun to do it at home as well…..
Sweet Corn Cob: 2 Piece
Carrot: 1 Medium (opt.)
Hung Curd: 1/2 Cup
Corn Flour: 1 Tsp
Salt: To taste
Red Chilly Pwdr: 1/2 Tsp
Dry Mango Pwdr: 1/2 Tsp Ginger Garlic Paste: 1 Tsp
Lemon Juice: 1/2 Tsp
Chaat Masala: 1/2 Tsp
Butter: for basting
  • Mix all the spices in hung curd and mix well, check seasoning and adjust if required then add the corn flour.
  • Apply this marinade on thick slices of Corn and Carrot and keep in fridge for 2-3 hours. For best results marinade overnight. 
  • Put the marinated Corn and Carrot on skewers  and grill on properly heated BBQ, apply butter while turning in between to cook properly from all sides. DSC00797 
    Note:- It can also be grilled in pre-heated oven at 180°C for 25 mins till grill marks on them, apply butter while turning in between to cook properly from all sides.

Bharwan Baingan (South Indian Style)

I like Baingan Bharta a lot… but realised that this the only thing that we use to do with Brinjal, so I started trying out different recipes using it… and this one came out to be real good along with Tawa Baingan, which i will definitely post in some time but as of now Stuffed Brinjals are here…



Small Brinjal: 5 Piece
For the Stuffing:
Chana Dal: 1 Tbsp
Urad Dal: 1 Tbsp
Coriander Seeds: 1/2 Tbsp
Curry Leaves: few
Fennel Seeds: 1/2 Tbsp
Garlic : 3 Cloves (opt.)
Red Chilly Dry: 2 Piece
Tamarind Pulp: 2 – 3 Tbsp
Turmeric: 1 Pinch
Cumin Seeds: 1/2 Tbsp
Salt: to taste
Oil: 1 Tbsp + to fry


  • Cut Brinjal into quarter, apply salt inside and keep for 10 mins then wash and deep fry for 30 sec or cook in microwave for 2 mins on high.
  • Heat oil in a Pan add chana dal and roast for 1 min then add urad dal again roast for 1 min then add rest ingredients of stuffing except tamarind pulp (take care to add salt as we have already applied some salt to brinjal) and roast.
  • Grind the mixture once its cool and add tamarind.











    • Stuff this mixture in Brinjals and cook with little oil in a non – stick pan, turning in between so that it is properly cooked on all sides.
    • Serve hot with Chapattis & Naans….

Vegetable Kebab

Since the day I have bought my Cute Little Barbeque I have been dying to use it…. so finally we made Veggie Kebabs… and a Special Thanks to Vikas (my husband) who lighted up the BBQ for me…. :)
This quantity will make 10 – 11 Kebabs
Potatoes: 2 Medium
Cauliflower: 1/2 Medium
Onion: 1 Medium
Capsicum: 1/2 Large
Peas: 1/2 Cup
Carrot: 1 Medium
Bread Crumbs made from 3 Slices
Salt: to taste
Red Chilly Pwdr: 1 Tsp
Garam Masala Pwdr: 1 Tsp
Amchur: 1/2 Tsp
Chaat Masala: 1 Tsp
Roasted Cumin Pwder: 1/2 Tsp
Ginger Garlic Paste: 1 Tbsp
  • Cook diced veggies in cooker with 1 cup water, after one whistle keep it on slow flame for 2-3 mins, drain and keep the veggies in a wide strainer for some 5 mins so that all moisture get deride up.
  • Mash the veggies and add rest of the ingredients, check seasoning and adjust of required, if the mixture is very soft add more bread crumbs but don’t make it very hard also.

  • Take some mixture in your hand give it a long kebab shape and insert a skewer into it, adjust the shape.
  • Keep the skewer on hot BBQ and grill from all the sides applying little butter till it has brown marks all over.
Note: If one is not using BBQ it can be made in oven and can be shallow fried as well.

Saturday, September 17, 2011

Vegetarian Nuggets

One more yummy tea time snack made with Semolina and veggies…. and it is very smooth and delicately flavoured so even kids enjoy it a lot…
This quantity will make 11 to 12 Nuggets….
For the Nuggets:
Semolina (Suji): 1/4 Cup
Bread: 3 Slices
Cottage Cheese: 1 Cup (Crumbled)
Chopped Veggies: 1 1/2 Cup
Salt: to taste
Butter: 1 Tbsp
Milk: 1/2 Cup
Lime Juice: 1 Tbsp
Red Chilly Pwdr: 1/2 Tsp
Garam Masala: 1/2 Tsp
Chaat Masala: 1/2 Tsp
Oil: to fry
For the Batter:
Corn flour: 1 Tbsp
Water: 3 Tbsp
Bread Crumbs
  • Churn bread slices in mixer to make fresh bread crumbs.
  • Chop mixed veggies of your choice(Cabbage,Capsicum, Carrots,Onions etc.) very finely.
  • Heat butter in pan add veggies and 1/4 tsp salt and cook till water is completely evaporated.
  • In another  pan dry roast suji till brown and fragrant add milk to it and mix till forms a thick lump.
  • In a mixing bowl mix bread crumbs of two slices, veggies , suji, crumbled paneer & rest of the ingredients.
  • Mix everything well, check seasoning and adjust if required, then divide this mixture into 11-12 equal parts and make nuggets of desired shape.

  • Heat oil to deep fry, mix corn flour and water to make a thin batter.
  • Dip nuggets in  batter then roll them into left bread crumbs, deep fry & serve hot with chutney & tomato ketchup…
Sending this for Tea Time Treats Blogging Challenge, & Lavender and lovage

Tuesday, September 13, 2011

Virgin Pina Colada (Virgin Colada)

I just loooovvveee Virgin Colada, but not just that it wasn’t easily available, I had to pay Rs. 150 all the time for it… but not any more… now I can make around 10 glasses with that amount at home itself.. sooo happpyyy…. :)
Pineapple Juice: 1 Cup
Vanilla Ice-cream: 1 1/4 Cup
Coconut Milk Thick: 4 Tbsp
  1. Blend all the ingredients in a mixer…. and its ready to serve… how easy :)
  2. Note:- I used Coconut Milk Powder but if available use fresh coconut milk. I use Standard measuring Cups and Spoons not the normal teacup & spoon which are used in routine.
Sending this dish in the for Global Food Festival in the category of “DRINKS”

Saturday, September 10, 2011

Matar Kulcha

Every street in Delhi has at least one kiosk selling Dilli Ke Mashoor Matar Kulchle…also called Chole Kulche as Yellow peas which are used to make it resembles Chole(Chick Peas)
I couldn’t find Kulchas in Bangalore so used Pizza Base instead but as soon as i get my oven will post recipe for the kulcha as well…
For the Matar:-
Yellow Peas: 1 Cup
Cumin Seeds: 1/2 Tsp
Hing: 1/4 Tsp
Roasted Cumin Pwdr: 1 Tsp
Red Chilly Pwdr: 1 Tsp or to taste
Amchur: 1/2 Tsp
Garam Masala: 1 Tsp
Salt: 1/2 Tsp or to taste
Onion Chopped: as required
Tomatoes Chopped: as required
For the Chutney:
Pudina/Mint leaves: 1 Bunch
Tamrind Pulp: 3 Tbsp
Fennel Seeds: 1 1/2 tsp
Black Salt: 1/2 tsp
Salt: 1/2 tsp or to taste
Hing: 1/4 Tsp
Amchur: 1/4 Tsp
Big Cardmom: 1 big
  1. Soak peas over night, drain water in the morning and wash with fresh water.
  2. Put it pressure cooker add water little more than covering the peas add salt and 1/2 tsp Garam Masala, and cook for 15 mins on slow flame after 1 whistle.
    DSC00630 DSC00637
  3. Grind together all the ingredients of chutney.DSC00634
  4.  Heat oil in a pan add hing, cumin seeds, all spices mixed with little water, cook for a minute till oil separates then add 4 –5 Tsp of chutney cook for one minute, add boiled peas and mix well check seasoning and adjust if required.
  5. Serve with chopped onions, tomatoes and pan grilled kulchas… add more chutney if required.
  6. Chutney can be used later as well…..