Tuesday, 3 July 2012

Corn Paneer

Corn Paneer



  • 100 gm Sweet Corn / Indian corn 
  •  200 gm Paneer (cottage cheese) cut into 1 inch piece
  •  1/2 Capsicum cut into 1 inch piece
  •  2 Medium onion finely chopped
  • 1 Medium size Tomato finely chopped
  •  50 gm each - Ginger and Garlic finely chopped
  • 2 piece Spring Onion finely chopped
  • Chilly and Green Coriander
  • Salt to taste
  • Sunflower Oil
  • 1/2 tsp Cumin seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder , Kashmiri Mirch and Garam Masala powder


  1. Deep fry Paneer till light golden brown,
  2. Boil the Corn and keep the stock aside,
  3. In a pan put oil and add cumin seeds once oil is hot,
  4. Add chopped onion and fry till golden brown,
  5. Add Ginger, Garlic and chilly,
  6. Add Salt, Turmeric Powder, Coriander Powder,
  7. Fry the entire stuff for 3 min,
  8. Add chopped Tomato and Capsicum; Fry for another 3 min,
  9. Add Paneer and Boiled Corn, mix it and fry for 2 min,
  10. Add Kashmiri Mirch and Garam masala, 
  11. Add the corn stock and boil the entire stuff,
  12. Garnish it with coriander and Spring Onion.

Your Corn Panner is ready to serve with Fresh Butter Roti....

Go ahead and treat yourself !!!!

Saturday, 2 June 2012

Rasam Powder

Rasam Powder
It was the time when I was at Patna (Bihar) it’s my In-laws place. One day I just decided to treat them with the most preferred dish of south India Rasam. Everyone agreed to taste this speciality. Now the challenge for me was to get the Rasam powder from market. Since it’s not a very well known dish there we could not get ready made Rasam powder anywhere. So I prepared it at home with the following ingredients and “WOW” was the Rasam prepared from this powder. So friends go ahead and try this simple and tasty Rasam powder.
Dhaniya (Coriander Seeds) – 1 Cup
Kashmiri Mirch (Red Chilly )-3 Cup
Tur Dal (Piegon Pea) -2 tablespoon
Methi (Fenugreek seeds) - 4 Teaspoon
Jeera (Cumin Seeds)- 6 Teaspoon
Sarson (Mustard seeds)- 1 Teaspoon
Kali Mirch (Black Pepper)-1 teaspoon
Dal Chini- 2 Small Pieces
Curry Leaves- 4 sticks

Method of preparation
Roast Red Chiilies with 1 teaspoon oil in a frying pan.
Then dry roast other ingredients (Dhaniya,Tur Dal,Methi, jeera,sarson,black pepper, dalchini, curryleaves ) in a frying pan till you get a fragrance.
Put everything in a mixer jar and grind to a fine powder. Your Rasam Powder is ready to use. You can store this in a jar and keep it for future use.

Pineapple Pudding / Halwa

Pineapple Pudding or Halwa is something I have loved in all the occasions it has been served. The delicacy is enriched with the flavour of the fruit as well as the affluence of ghee. The recipe is simple and quick to prepare and tastes like heaven.
Ingredients you will need
·         1 cup of sooji
·         1 cup Sugar
·         3 cups Ghee
·         1 cup of finely chopped fresh pineapple
·         Dry fruits ( Almonds, Cashew, Raisins and dates)
·         One teaspoon of pineapple essence

Preparation time: 20-30 minutes
Now Get Set Go:
·         Dry roast sooji in a thick frying pan until golden brown
·         Add one Tb Spoon of Ghee and stir for a minute or two
·         Pour the water into the pan n stir continuously to avoid lumps.
·         Add the finely chopped pineapple into the pan
·         Cook for ten minutes so that pineapple is cooked along with sooji
·         Add sugar and mix well
·         Allow the mixture to settle
·         In a small frying pan add ghee and finely chopped dry fruits and roast for a minute
·         Top up the pudding/halwa with dry fruits and a tea spoon of pineapple essence for mesmerising aroma
Serve Hot!!!


Rasam   is an everyday stuff for all the south Indians. The Lunch or the dinner is not complete without it. Rasam is a nutritional soup made of pulses (Dal), tomato/tamarind, curry leaves and seasonings. There is a variety of Rasam (Saaru – In kannada,Rasam in Tamil) prepared, but here I am going to take you through the basic and the most common variety of Rasam.

Ingredients you will need
1 cup tur dal(Bengal Gram)
1 medium size tomato/ ¼ cup tamarind juice
3- 4 sticks of curry leaves
Half cup coriander leaves
2 teaspoon lemon juice
1 teaspoon rasam powder
2 cloves
2 black pepper
1 small piece smashed ginger/grated ginger
½ cup coconut milk
1 green chilly
1 teaspoon mustard seeds
2 teaspoons ghee
¼ spoon Asafoetida
Salt for taste

How do I prepare
1.       Cook tur dal, and tomato in pressure cooker with a pinch of salt and turmeric.
2.       Once the cooker cools down pour the dal into a big pan n add tamarind juice (if you have not used tomato), 1 teaspoon rasam powder and ½ cup coconut milk and bring to boil.
3.       Simultaneously take a frying pan and add 1 tablespoon of oil and heat it
4.       Add half sliced green chilly, smashed or grated ginger, cloves, black pepper and curry leaves, fry for 2 minutes n pour it into the boiling dal.
5.       Keep boiling this mixture for 10 to 15 minutes
6.       Then take a fryng pan add 2 teaspon of ghee and then add mustard seeds and asafoeitida(Hing) fry n pour to the dal.
7.       Put off the burner and add coriander leaves and the lemon juice. Rasam is ready to serve with steaming rice with any vegetable.

Mysore Pak

Mysore Pak, the name itself links this delicacy from the city of Sovereigns, Mysore a beautiful city from Karnataka. This delicacy is rich in ghee combined with sugar and chick pea powder (Besan).Be it any ceremony or it is to serve guests at home or to shower love on our loved ones this is one of the most wanted cuisines.

Here is the simple way to Mysore Pak

Ingredients you will need

·         1 cup Chick Pea Powder (Besan)

·         2 cups Sugar

·         3 cups Ghee

Preparation time: half an hour to forty-five minutes

Now Get Set Go:

·         Roast the besan in a thick pan till you get a sweet fragrance and set aside in a plate. Ensure there are no lumps; break all the lumps if any.

·         Heat a pan with 1.5 cups of water with sugar, stir until sugar dissolves.

·         Pour a cup of ghee n stir until you start seeing bubbles.

·         Pour the besan into the pan n stir continuously to avoid lumps.

·         Once the besan gets mixed pour another cup of ghee n keep stirring under low flame.

·         Cook till the mixture becomes frothy and 1 more cup of ghee

·         After few minutes the ghee will start separating from the mixture

·         Pour the mixture into a greased pan, and cut into pieces once the mixture gets firm

Now the MYSORE PAK is ready to serve. This tastes best with Bisi Bele Bhat.