Corn Pattice 

Mast paus, garama garam corn pattice ani ek cup ale ghatalela chah!! Zakkas sandhyakal !!!

Ingredients

For filling

Corn, steamed - 1 cup

Fresh coconut, grated - 1/2 cup
Coriander, chopped - 1/4 cup

garlic+chili+ginger paste - 1 - 2 tsp

Lemon juice - 1/4 tsp

Salt - to taste

Oil - 1 tsp

For covering 

Potatoes, boiled & mashed - 2 cups

Bread crumbs - 1 cup

Garlic+Chili+Ginger paste - 1 - 2 tsp
Salt - to taste

Oil - to deep fry

Method
For filling

• Heat oil in a pan. Add garlic+chili+ginger paste and saute for few secs.
• Add corn, coconut, salt and saute for another few secs.
• Cook for 3-5 mins. 
• Switch the flame and then add lemon juice.
• Set aside to cool                                                                                                                                

For covering 

• Mix mashed potato, 3/4 cup bread crumbs, garlic+chili+ginger paste and salt. Mix well

To make pattice

• Take a small ball of potato mix. Give it a shape of katori.
• Put 1 -2 tsp of the stuffing in it and close it properly. Give shape of pattice
• Roll this in remaining bread crumbs and deep fry in hot oil
• Serve hot!!!

Spinacharoni Soup

Vibrant green Spinach is a store house for many essential nutrients. A rich source of Vit A, Vit B, Vit K, Flavonoids, Omega-3 fatty acids, calcium, Potassium, etc. 

 

After several attempts, finally I could make a Spinach soup that tastes as delicious as chinese soups.

 

Ingredients:

 Chopped spinach/palak

 Chopped onion - 1

 Garlic,finely chopped - 4-5 cloves

 Gram flour - 1 tbsp

 cumin powder - 1/2 tsp

 1 small bay leaf

  water

 olive oil or butter - 1 tbsp

 cream for topping (optional)

 black pepper

  Macaroni - 1/2 cup

  salt

 

Procedure:

Boil macaroni with water till it becomes soft. keep aside.

Chop spinach/palak leaves. Heat oil or butter in a sauce pan. Add the bay leaf and fry for 2-3 seconds

 Now add the chopped garlic and fry till the garlic is light browned. Add chopped onions and saute till the onions are softened. Add the chopped spinach. Stir and add black pepper and salt. Now add the besan or gram flour. Stir well and pour 2 cups water. Bring the mixture to a boil and then simmer for 3-4 minutes.Let the soup cool a bit. Blend with a hand blender. Add macaroni. Reheat. Serve the soup hot sprinkled with some freshly crushed black pepper or topped with some cream.

 

Rice-a-Cornie Croquettes

Ingredients

For The Sauce1 cup milk
6 tbsp butter
5 1/2 tbsp plain flour
For The Croquettes1 1/2 cups cooked yellow corn
1 1/2 cups cooked rice
1/4 cup finely chopped coriander
1 tbsp finely chopped green chillies
 Salt  to taste
Other Ingredients1/3 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

Sauce

1. Melt the butter in a broad non- stick pan, add the flour and cook for a few minutes till bubbles appear on it.
2. Add the milk. Cook and stir continuously until the mixture becomes very thick. Keep aside to cool.

For the croquettes

1. Combine the corn, rice, sauce, coriander, green chillies and salt and mix well.
2. Divide the mixture into equal portions and roll each portion to a cylindrical shape croquettes.
3. Dip each croquette into the flour- water paste and roll over bread crumbs and deep –fry.
4. Drain on absorbent paper and serve immediately with tomato ketchup.

 

Oats Picante..(For the love of Oats)

"Good Food many times isn't good in taste". However being an Indian, making food tastier should not be a difficult task.

  

Most of us have got introduced to the cereal 'OATS' due to the fact that it owns innumerable qualities with health benefits though very few love it.  It has good amount of fiber, protein, antioxidants and other nutrients owing to the germ and bran content that are not lost even after hulling. Oats are known to lower Cholesterol levels, enhance immunity, stabilize blood sugar and much more.

 

Certainly.. this cereal deserves to be loved by all !

 

From the day I made 'Oats Picante' I became a regular consumer of Oats. Hope you too start loving Oats through this recipe.

 

Ingredients:

Plain Oats - 1 cup

Onion - 1

tomato - 1

Corn/Capsicum/French beans/carrot/green peas (you are free to add your favorite veggies either or all).

Green Chillies - 2

ginger chopped - 1 tsp

few curry leaves

cumin seeds

Maggie magic cube (veg/non veg) - 1 cube

salt

turmeric - a pinch

garam masala - little

oil & salt

Corriander and mint leaves for garnishing

 

 

Procedure:

Roast the Oats in a pan on medium flame for 2 min. keep aside. Add 1-2 tsp oil in the pan. Crackle cumin seeds. Add green chillies, curry leaves, ginger. Saute for a min. Add onion, tomato and other veggies. If your veggies are out of stock only onion and tomato does great job too. Add Maggie Magic cube, turmeric and garam masala. let the veggies cook and saute. Add Oats. mix well. Add water generously so that when ready the oats should have pasty consistency. Add salt. Do not make it dry like Upma. Cook for 5-7 min. Garnish with Corriander and mint leaves.

 

Note: While adding salt, keep in mind that Maggie Magic cube is salty.

 

Picture coming soon.....

PineaPple GloriE Jam

I love Jams and marmalades. However, not all bottled readymade Jams have authentic fruity taste and rather many have added synthetic flavours. I get this feeling everytime I try readymade Pineapple jam and I am never satisfied with its taste. I wonder why I never thought of making it myself until last week. I thought of giving it a try and it came out awesome. It is so easy to make at home, that you will never think of buying one.
Here goes the recipe.

Ingredients:

Pineapple pieces - 4 cups
Sugar
lemon
saffron
Cardamom (optional)

Procedure:

Peel and cut the pineapple into pieces.  Make sure the Pineapple is sweet. Puree them (I would prefer it to be a bit coarse). Heat the pan on low flame. Put the Pineapple puree and let it come to boil. The Puree will start thickening. Now add sugar slowly in parts and keep checking the sweetness. (avoid too much sweetness.you can add more sugar later if needed. add some saffron strands. Saffron flavor goes immensely well with that of Pineapple. It doesn't subside the taste of pineapple and one would relish the aromatic tang of saffron in jam. You can also add cardamom. Cardamom has strong flavour. I prefer without cardamom so that you can have maximum of Pineapple flavor. The Pineapple puree would become thick and translucent. Sqeeze lemon in the pan and allow it to boil again. Your Pineapple jam is ready. Cool and store in airtight container and refrigerate. Use dry spoon always.

Will upload the picture soon :)