Sweet Corn Soup

We have here every Thursday vegetable market,where we get fresh veggies.Most of the people here opt for this market once a week.One day i noticed a guy selling corn in the non season.Then i went and asked him,he said it is sweet corn and it priced at rs.10/- per cob which is quite high compared to normal corn which is seasonal and which would cost less than Rs.5/-.

In dubai i was used to buy sweet corn in tins.Drain the water and used to toss that with butter and salt and give kids as a evening snack.When i saw sweet corn been sold in our vegetable market was delighted by the sight of it and started buying it very week.Most of the time is just boiling it and tossing with butter and salt and serve hot.Last week made sweet corn soup and it came out just like what we have at restaurant.Here goes my recipe for sweet corn soup.....

Ingredients:-

Sweet corn - 1cob

Carrot 2 chopped finely

Beans 4-5 chopped finely

Cabbage sliced

Salt to taste

Butter 2 tbsp

Soya sauce 1 tbsp

Ajinimoto 1/4tsp

Pepper powder 1 tbsp

Corn flour 2 tbsp

Method:-

Boil corn.Strain the water.

In the same water pressure cook carrot,beans and cabbage.Strain water and keep aside.

Take 2 tbsp of boiled corn and grind it into smooth paste.

Put a big vessel on the flame.Add butter.When butter melts add the water in which the veggies are cooked.

Let it come to a boil.Then add all the veggies and corn.

Let it boil for 2-3 minutes.

Then add the mashed corn and mix throughly.Again boil for 2-3 minutes.

Now add corn flour mixed in water and stir continuously so that no lumps are formed.

Last add soya sauce,pepper,ajinomoto and salt.Stir and serve hot wit

h any starters of your choice.

Noodles Vegetable Cutlets

Ingredients:-

Instant atta noodles 1/2 pkt
Mixed boiled vegetables (carrots,french beans and cauliflower) 1/2 cup
Green peas boiled and lightly mashed 1/4 cup
Potatoes boiled,peeled and mashed 1/4 cup
Green chillies finely chopped 1/2 tsp
Coriander chopped finely 1/4 cup
Salt to taste
Oil for shallow frying

Method:-

Cook the instant atta noodles in 100ml boiling water without the tastemaker.Drain water and keep aside.
Combine all the ingredients ncluding the noddles in a bowl and mix well using your hands.
Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.
Cook on a non-stick pan on both sides till golden brown using a little oil.
Serve hot with any dip of your choice.

Chivda

Happy Diwali to all my readers and wish you all a safe diwali.This chivda is quite easy to make and makes a excellent snack for the kids and healthy as well.I have used thin flattened beaten rice and it is not deep fried.My kids love them.

Ingredients:-

Flat beaten rice/poha/attukulu 3 cups
Groundnut 1 cup
Sugar 1/2tsp
Ajwain 1/2tsp
Seasame seeds 1 tsp
Turmeric powder 1/2tsp
Sabunada (big) 1/2 cup
Noodles plain 1/2 cup

Seasoning
Mustard seeds 1 tsp
Udad dal 1tsp
Green chillies 2 chopped finely
Dry red chillies 2 broken into pcs
Hing a pinch
Curry leaves few
Salt to taste
Oil 5-6 tbsp

Method:-

Deep fry groundnut and keep aside.
Deep fry plain noodles and sabudana and keep aside.
Take a deep frying pan,add oil.
Once hot and all the seasoning and roast till done.
Then add turmeric powder,ajwain,sesame seeds and sugar.
Now add deep fried groundnuts,sabudana and noodles.Then add poha and mix thoroughly for 2-3 minutes.
Switch of stove and let the chivda remain in the fry until it cools down.

Jonna Roti/Jowari Roti

 

My father hails from bellary which has strong influence of karnataka cuisine.People there watch telugu as well as kanada movies but the languages they speak  is mostly kanada and there telugu accent is quite different.


When my father was alive he used to ask for jonna roti very often and my mom used to make them atleast once a week for dinner.He used to eat jonna roti with pickle and we kids used to eat it with curd and cream.Usually jonna roti is pan fried and my mom didn't know how to make jonna roti.So she altered the preparation of the roti and started deep frying the jonna roti which is very unique.

Ingredients:-

Jonna pindi /jowar flour -- 1 cup
Onions 1 finely chopped
Green chillies 1 finely chopped
Salt as per taste
Soda a pinch
Oil for deep frying
Salt as per taste
Warm water

Method:-

Take jonna pindi,onions,green chillies,soda and salt in a bowl.

Slowly add water by a table spoon and make a dough.It should be hard dough like puri dough.

Make lemon size balls.

Wet a small pc of cloth and spread it on a plate.

Wet your hands and press the dough on the wet cloth with your fingers.

The thickness of the roti should not be too thin nor too thick.

Heat oil in a deep frying pan.Slowly lift the wet cloth with your left hand and place your right hand on the roti.

Slowly transfer the roti on to your right hand and leave it in the hot oil.

Turn it and fry on the other side also and remove roti from the oil.Serve hot.

Gunta Ponganalu

Ever since i am here ponganalu has been daily snacks to school for my kids.Usually these prepared with the left over dosa/idly batter but i use the fresh batter,infact the dosa batter which i prepare twice a week is used to prepare ponganlu or punugulu.Ponganalu is the healthier version of punugulu which are deep fried.I have bloged about punugulu here and here.To prepare this you need ponganalu gunta which is widely available and now prestige has a non-stick ones.

Ingredients:-

Dosa batter
Onions 1 finely chopped
Green 2 chillies finely chopped
Ginger 1/2" pc finely chopped
Coriander leaves few finely chopped




Method:-

Apply oil to each depression and let it get hot while you prepare the batter.
Mix onions,green chillies,ginger and coriander leaves to the dosa batter.
Add salt and mix well.
Once the ponganalu gunta is hot enough pour each small laddle full of batter.
Now reduce the flame to low and cover with a lid.
After 5 minutes flip over and cook it 2-3 minutes without lid.

Serve hot/cold with chutney.I served with karivepaku podi (curry leaves powder)

Peanut Ladoo

Ingredients:-

Peanuts 1 cup
Jaggery 1cup (grated)
Ghee 2 tbsp

Method:-

Roast peanuts and remove skin.Keep aside.
Take jaggery in a thick bottom vessel and add 5 tbsp of water.Let the jaggery melts.
Now make a thin syrup.
When syrup is done*.Switch off the stove and take the bowl down on the floor.
Add ghee and peanuts.Mix thoroughly and take the peanuts in a flat plate.
Wet your hands and make ladoos into your preferred sizes.These ladoos can be stored for long.

*To check whether the syrup is done or not take a bowl with water.Pour a teaspoon of syrup into the water.With your fingers gather the syrup into a ball.If a ball is formed then the syrup is ready.

Baby Corn Fritters

Ingredients

Baby corn, cut into 2 halves vertically  1 cup

Plain flour (maida) 1/2 cup

Cornflour 1 tsp

Buttermilk 1/2 cup

Chilli powder 1 tsp

Garlic paste 1 tsp

A pinch soda bi-carb

Salt to taste

Oil for deep frying

Method

1. Apply salt on the baby corn. Keep aside for 8 minutes. Drain out the excess water.

2. Make a thick batter using the flour, cornflour, buttermilk, chilli powder, garlic paste, soda bi-carb and salt (using a little water if required).

3. Dip the baby corn in this batter and deep fry in hot oil till golden brown in colour.

4. Drain on absorbent paper.

Serve hot with hot sauce or tomato sauce.

 

Recipe source:Taral Dalal

Noodles and Poha(atukulu) Chivda

This recipe i got it from a tv show where noodles are boiled,fried and mixed with poha/Atukulu or beaten rice.Here goes the recipe:-

Ingredients:-

Plain noodles 1 packet

Poha(atukulu) 2 cups

Peanuts 1/4 cup

Raisins few

Almonds few

Cashew few

Chat masala 2 tbsp

Salt as per taste

Plain flour 2 tbsp

Oil 2 tbsp

Oil for deep frying

Method:-

Boil noodles with 1 tsp of oil and strain the water.

Sprinkle plain flour on boiled noodles and gently mix it.

Now heat oil and slowly put noodles into the hot oil and fry till light brown in colour.

In a separate pan take 1 tbsp of oil and fry poha until cripsy and keep a side.

Fry peanuts,cashew,almonds and raisin separately and mix it with the poha.

Lastly in a big bowl put fried noodles,poha,peanuts and all the dry fruits.

Add salt and chat masala and mix well.

Momos

Fried and steamed momos

Before my sister's marriage i never tasted chinees noodles,rice etc.It is was my b-law who took us first to a chinese restuarant and there we ate chinese noodles,rice and veg manchuria.I fell in love with veg rice and manchuria.My sister always makes manchuria at home and she is the one who introduced me to momos.
The very first time i fell in love with it,but sad part is that hubby doesn't like chinese.But i forced him to eat momos which i made on his birthday few days back.He just loved it.I made two version of momos one is non-veg fried momos and other is veg steamed momos.

Steamed momos are much healthier than the fried ones,they are many variations in the stuffing used.Lamb,chicken,pork and beef can be used as stuffing.In tibet it is mostly done with yak meat.Any veges can be used for the stuffing.


For more on momos check here and here.


Ingredients:-


Plain flour 2 cups


Salt as per taste


Oil 2 tbsp


In a large bowl combine flour,salt,oil and add enough water and knead well.Make a soft dough
similar to puri dough.Keep aside

Steamed veg momos

For stuffing

Vegetarian momos

Cabbage 1 cup chopped finely


Carrot 1/2 cup chopped finely


Beans 1/4 cup chopped finely


Onions 1 chopped finely


Green chillies 2 chopped finely


Ginger 1" pc chopped


Garlic 3 chopped


Soya sauce 1 tsp


Pepper powder 1 tbsp


Salt as per taste


Oil 2 tbsp


Method:-

Take oil in a pan add add ginger and garlic pcs.Fry till they are brown in colour.


Then add onions and green chillies and saute till onions are pink in colour.


Now add all the veges and salt.


Cover and cook till the veges are soft and water has dried.


Now add soya sauce and mix well.


Lastly add pepper and let the mixture cool.

Fried Momos

Chicken stuffing

Boneless chicken 1 cup

Onions 2 finely chopped

Green chillies 2 finely chopped

Soy sauce 1 tsp

Ginger 1" pc finely chopped

Garlic 3 finely chopped

Pepper powder 1 tbsp

Salt as per taste

Oil 2 tbsp

Fried Momos

Method:-


Take a pan with oil,when hot add ginger and garlic,saute till the ginger and garlic are brown in colour.

Now add onions and green chillies.Saute till onion are pink in colour.

Cut chicken into small pcs and add it to the onions.

Add salt, cover and cook till the water dries off.

Once the curry is dry add soya sauce and saute well.Now the chicken will be very soft and can be made into more small pcs.


Lastly add pepper powder,saute for 1 minute and remove from stove.Let the mixture cool.



Now the momos


Take dough similar to size of tennis balls and make a flat disc (similar to poori) with rolling pin.

Put 1tbsp of the filling on the disc.Apply water at the ends and gather the disc into the center and seal of the edges.

Fry on a high flame for 1 minute and reduce the flame and fry till the momos are golden brown in colour.


Steamed momos

This momos can be steamed as well.Apply oil to the idly moulds and keep one momos each on the mould and steam it for 10-12 minutes.

Momos in a idly cooker

Nutty Flapjacks

Ingredients:-

Quick rolling oats 1 cup

Roasted and chopped nuts 1/2 cup (almonds,walnuts and cashewnuts)

Raisins 2 tbsp

Brown sugar 1/2 cup

Butter 1/4 cup

A pinch of salt

Method:-

Cream the butter,sugar and salt in a bowl until soft and creamy.

Add remaining ingredients and mix well.

Grease a shallow square tin with butter.

Pour the mixture into the tin and press it evenly.

Bake in a pre-heated microwave oven at 180 degrees for approx.20 minutes.

Remove from the microwave and allow to cool slightly.

Mark into thick pieces using a knief.

Loosen around the edges.When firm break into pieces.

Kids will like these.

Recipe source:-Healthy snacks for kids by Tarladalal

Mooli Paratha

Ingredients:-

For the dough

Wheat flour 2 cup
Salt as per taste
Cumin 1/2 tsp

Soak cumin in water for 10-15 minutes and use that water to make dough.Keep aside for 1/2 hr.

For stuffing:-

Mooli (radish) 2 (grate and squeeze water completely)

Red chilly powder 1tsp

Coriander powder 1/2 tsp

Garam masala powder 1/2 tsp

Green chilly 2 (Chopped finely)

Onion 1 (chopped finely)

Salt as per taste

Coriander and mint leaves (chopped finely)

Oil for fry paratha

Method:-

Squeeze water from mooli and mix with all the other ingredients just before making the paratha.

Roll out a thick chapati and place 2 tbsp of the filling.Close the edges.

Flatten it and dust it with more dry flour and roll out till it is not very thick and not too thin.

Fry on both sides adding enough oil and fry till it is equally cooked on both the sides.

Recipe source:-Cooking Pleasures

Egg Fried Rice

Ingredients:-

Rice 500 gms

Egg 3

Carrot chopped 1 cup

Beans chopped 1 cup

Peas 1/2 cup

Spring onions chopped 1 cup

Fresh corn 1/2 cup

Black pepper 1/4 tbsp

Ajinimotto pinch

Ginger chopped 1/2 tbsp

Garlic chopped 1/2 tbsp

Soya sauce 1 tbsp

Oil 3 tbsp

Salt as per taste

Method:-

Cook rice with 1tbsp of oil.

Heat oil in a pan add ginger and garlic pieces.Saute till brown in colour.

Add vegetables and stir fry for 2-3 min on high until veggies are half cooked and crispy.Remove from pan and keep aside

In another pan add 1 tbsp of oil and add three eggs.Scramble the eggs.

Now add soya sauce and ajinimoto.Cook for 2 min, add salt.Then add the fried veggies.

Then add rice and mix thoroughly and lastly add chopped spring onions and pepper powder.Mix throughly

Serve it with hot chilly sauce or tomato sauce.The left over rice can also be used.

PS:-Salt has to be adjusted according to once taste.

Kheema Paratha

Ingredients:-

Wheat flour 1 cup
Salt as per taste
Oil 1 tbsp
Water to make a soft dough

For stuffing

Chilly powder 1/2 tsp
Chopped green chillies 2
Chopped onion 1
Chopped tomatoes 1
Cumin powder a pinch
Garam masala 1/2 tsp
Ginger garlic paste 2 tbsp
Oil 3 tbsp
Salt as per taste
Tumeric Powder 1/2 tsp
Oil for frying paratha

Method:-

Take one cup wheat flour in a bowl with pinch of salt,oil and water and make soft dough.keep it a side.

Take a pan add oil ,Fry onions,salt, turmeric garlic and ginger, green chillies, Add tomatoes.

When tomatoes are dry then add minced meat, keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.

Let the kheema to cools down.

Take a portion of dough and place on a lightly floured flat surface and flatten using rolling pin.

Place a 2 tbsp of the filling in the center and bring the edges together to seal it well and form a ball.

Now using a rolling pin flatten to make a round paratha.Fry paratha with oil on a non-stick tawa until golden brown.

Take a pan cook both the sides with butter/ghee/oil.

Marbel Cake

Ingredients:-

Plain flour 2 cups

Eggs 2

Sugar 2 cups

Salt 1/4 tsp

Vanilla essence 1 tbsp

Coco powder 2 tbsp (or more as per taste)

Baking powder 1 tbsp

Cooking soda 1/2 tbsp

Oil 1 1/2 cup

Milk 1 cup

This is just before going into the microwave oven

Method:-

Beat eggs until fluffy.

Mix all the dry ingredients except coco powder.

Mix egg and oil.

Slowly pour the egg mixture into the flour and mix well.

Divide the batter into two.Mix coco powder in 2 tbsp of milk and add that to the one part of the batter.

Then add vanilla essence to other part of the batter.

Line the pan with butter and sprinkle flour.Pour both the batter alternatively.Use a toothpick to run it through batter to create swirls but don't over do it.

Bake in pre heated microwave oven on 200 degrees for 40 minutes or till when the tooth pick comes out clean when picked.

This cake has become favourite with my girls,they just love this.

Cheeni (Sugar) Paratha

Ingredients:-

Wheat flour 2 cups
Fennel seeds 1-2 tbsp
Sugar 1/2 cup
Oil for frying paratha

Method:-

For filling mix fennel seeds and sugar.

Make smooth dough by kneading flour with enough water.Cover and leave it for 10 minutes
Take a portion of dough and place on a lightly floured flat surface and flatten using rolling pin.

Place a portion of the filling in the center and bring the edges together to sea it well and form a ball.

Now using a rolling pin flatten to make a round paratha.

Fry paratha with oil on a non-stick tawa until golden brown.

Event:-Kids Delight by Srivalli of Spice your life

Recipe Source:-Gulf news magazine.

Macaroni Rolls

Ingredients:-


Macaroni 1 cup (boiled and drained)

Cheddar cheese 1/2 cup grated (can be subsituted by any cheese)

Green chillies 2 chopped

Coriander leaves 1/2 cup chopped (optional)

Cumin powder 1 tsp

Garam masala powder 1/2 tsp

Salt

Oil for deep frying


Method:-


Mince all the ingredients except the oil in a mixer.Do not grind to a paste

Remove from mixer to a bowl and mix well

Roll our in the shape of 1 1/2 inch long sausages

Refrigerate for 20 minutes

Deep fry in hot oil until golden brown.

Serve with tomato sauce/sweet chilli sauce.



Recipe source:The Super Indian Cook Book by Rakesh Puri.

Mixed Sprouts Kichidi

Ingredients:-

Rice 2 cups
Green moong dal sprouts 1 cup
Red beans sprouts 1 cup
Peanuts 1/4 cup
Tur dal 1/4 cup
Tomato 1 big (chopped)
Onion 1 (chopped)
Green chillies
Ginger 1 inch pc (chopped)
Zeera 1/2 tsp
Oil 2 tbsp

Method:-

Soak rice and dal for 1 hour.
Heat oil add zeera,ginger,onions and green chillies,saute till they are fried.
Add peanuts,moong sprouts and red beans sprouts and saute well for 3-4 minutes.
Then add salt and water.(For 1 cup rice i took 1 1/2 cup of water)
When water starts boiling add rice and tur dal.Cover and cook until the rice and tur dal are soft.

I got this recipe from a tv program .My kids liked it a lot.

This is going to participate in the breakfast event at Simple indian food

Murmura Laddu/ Rice Puff Balls

Ingredients:-

Puffed rice 500gms
Jaggery 1 cup
Elachi 2
Water 1/2 cup

Method:-

Take a heavy bottom vessel add water and jaggery.Let the jaggery melts for 5-10minutes.
Cook on a medium heat until syrup begins to concentrate.Take a small plate with water,add the jaggery syrup,if you can make a ball of it then the syrup is ready.
Add murmura and constantly stir it.Now add elachi powder.Within 2-3 minutes murmura and jaggery gets mixed up.
Wait for 5 minutes,wet your hands with little water and make round balls.

These are very easy to make and even kids can do it.The above laddus are done my daughter.

The laddu is going to participate in the cooking for the kids--evening snacks by divya of divya-dilse

Mutton Paya Soup/Lamb Trotters and Awards

Lamb trotters are the lamb legs and they are burnt before selling.The trotters has to be cleaned and small strands of hair has to be removed.This is soup is very healthy mostly given to children, to the new mothers and also to recuperating patients for its nourishments.

This soup i remember my mom used to give me as i was very thin and she used to say that this soup is very healthy for the kids.My kids also love this,i usually make this as their breakfast on holidays.

Ingredients:-

Lamb trotters/legs:-4 nos
Onions 1 (chopped)
Gralic - 5-6 pods (chopped)
Black Peppers -- 10 nos
Coriander (whole) 1 tbsp
Green chillies 2(slited)
Zeera - 1 tbsp
Oil 2 tbsp
Salt as per taste

Method:-

1.Clean mutton legs throughly and check it for small hair which has to be removed.

2.Mix trotters,onions,garlic,black pepper, coriander, zeera, chillies and oil.Pressure cook until you get 5-6 whistles.

3.Allow it to cool and add salt,again pressure cook until you get 2-3 whistles.

Before giving it to kids filter the soup and let it be warm.This taste good with hot dosa.

PS:- Remember to add salt after step two not before that because if salt is added intially the trotters takes time to cook.

*************************************************************************************
I have been awarded and tagged by the lovely and talented ladies Uma,Padma, Sree,EC, Ramya, Suparna, Kalyani, Rajji .Thanks a lot friends and please forgive me for doing this tag very late as i took a small break from blogging and did much of my pending work,like finishing my half done painting,did some snacks for my kids,crochet and completed Daughters Of Arabia book.

Friends please excuse me if have missed anyone,i am very sorry.
My Tag

1. What is your current obsession?

Crochet and Blogging

2. What are you wearing today?

I am wearing a nighty

3. What’s for dinner?

Sprouts salad and a glass of low fat buttermilk

4. What’s the last thing you bought?

Few bowls and a mat

5. What are you listening to right now?

My daughter singing Janam Dekhlo Metgaee Duriya

6. What do you think about the person (ladies) who tagged you?

All are talented,innovative and sweet.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Hyderabad in particular where i have spend my childhood.

8. What are your must-have pieces for summer?

Sun glasses

9. If you could go anywhere in the world for the next hour, where would you go?

Taj Mahal,Agra

10. Which language do you want to learn?

Arabic and Tamil

11. What’s your favourite quote?

Darkest Hour Is Just Before Dawn

12. Who do you want to meet right now?

My Mom and my blog friends

13. What is your favourite colour?

Pruple and bottle green colour

14. What is your favourite piece of clothing in your own closet?

My cotton saree

15. What is your dream job?

Archeologist

16. What’s your favourite magazine?

Friday Gulf News magazine (local newpaper)

17. If you had $100 now, what would you spend it on?

Buy clothes and toys for my kids

18. What do you consider a fashion faux pas?

Wearing jeans and anklets

19. Who are your style icons?

None.

20. Describe your personal style.?

Simple

21. What are you going to do after this?

Play with my kids

22. What are your favourite movies?

Tara Zaamen Par,Sholay........

24. What are three cosmetic/makeup/perfume products that you can't live without?

I don't use makeup but i was using very light coloured lipstick when working,now i don't use anything

23. What inspires you?

I get inspired by people who fight for women's rights

24. Give us three styling tips that always work for you:

Simplicity,dressed as per the occasion

25. What do you do when you “have nothing to wear” (even though your closet’s packed)?

I will ask hubby to choose for me

26. Coffee or tea?

Tea with ginger

27. What do you do when you are feeling low or terribly depressed?

In india used to go to the temple and sit there calmly for an hour and here read sai baba's book

28. What is the meaning of your name?

Saritha is a small waterfall in hindi

29. Which other blogs you love visiting?

I love all the blogs.

30. Favorite Dessert/Sweet?

Payasam

31.Favourite season

Rainy season which i miss the most after living here since last 7 years

**The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

Now the awards

The Kreativ Blogger award that comes with some rules:-

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

Awards:

I pass all these awards and to all my blog friends,pls accept the award from me.And also i thank all the ladies who have given me these awards,with all your support,comments and wishes

Hugs to you all and thanks for making my blog what it is now.

Mathri

Ingredients:-

Plain flour 2cups

Samolina(bombay rava) 1 cup

Ajwain (caraway seeds) 1tsp

Butter 1tsp

Salt as per taste

Oil for deep frying

Method:-

Mix plain flour,rava,butter, ajwain, salt and warm water to make a smooth dough.

Make small balls out of the dough.Roll out each ball into a disc,gently prick with a fork.

Keep aside for about 2o minutes and deep dry in a medium hot oil until brown in colour.Drain well on a tissue.

This recipe i got it from a local magazine.