Corn Chevda

Fresh corn are my favorite and I like to make many different things from it. So I made corn chevda this time.

To make Corn Chevda you will need :-

3 large corn cob shredded

1 teaspoon ginger chilly paste

3/4 cup milk

Salt to taste

Pinch of turmeric powder

1/2 teaspoon coriander cumin powder

2 tablespoon oil

1/4 teaspoon mustard seeds

Sev for garnishing

Take a pot and add oil and mustard seeds. Allow it to crackle. Add shredded corn to it and allow it to cook closing lid. Stir in between. Add milk and all the spices and then allow it to simmer. I like it little liquidy so I added more milk. You can adjust as per your choice. Stir till it gets cooked. Serve at room temperature or hot with sev.

You can store in refrigerator once it is cooled down for 1-2 days.

How to store fresh corn cob for long time...

I like corn subji, grilled corn cob, steamed corn cob, etc. Today I want to share with you how to store corn cob for long time. Last week I brought too many corn as they were in deal so I thought of  using eventually.

I cleared husk and the leaves of corn and cleaned them with a tissue paper and then placed corn cob (raw) in plastic bag and put them in refrigerator. It stayed good for about 5-6 days. You can grill them, make chaat and use different way.

Note :- If you keep corn in refrigerator with husk and leaves it will not stay good more than 2-3 days. So remove husk and leaves and then store them.

Bajri Ladoo

Festival season have started and today is the day before Janmashtami on that day we make bajri ladoo and offer to God. So today I made it and thought of sharing with you guys. It is basically called Kuler in Gujarati.

To make Bajri Ladoo (kuler in gujarati)

1/2 cup bajri flour

Water as needed

1 tablespoon ghee

1/4 cup jaggery

Take a bowl and add bajri flour, ghee and finely shredded jaggery and mix well so that there are no lumps. Add little water at time to make ladoo. You can keep these ladoo at room temperature for about 1-2 days after that it stays in refrigerator for a week.

Corn Fiesta Sandwich

I like to try with the new recipe and this recipe is an extension to alfredo sauce. I like it very much and it is enjoyed by all in my family.

To make Corn Fiesta sandwich you will need :-

1 cup frozen corn

2 cloves of garlic finely chopped

1 teaspoon garlic powder

1 cup diced bell pepper

1 cup milk

1 teaspoon sugar

1/2 teaspoon black pepper powder

2 tablespoon butter

2 tablespoon all purpose flour

bread slices

butter for roasting bread

1 green chilly finely chopped

Take a pot and add butter to it. Add all purpose flour to it. Allow it to roast little bit. Add milk little at time and mix well. When it comes to boil then add garlic to it. Add garlic powder, sugar, salt and black pepper and mix well. Add diced bell pepper and corn to it. Add green chilly and allow the mixture to get thicken while stirring continuously.  Allow the mixture to cool down.  Apply butter on both the sides of bread and roast it. Apply mixture on one side and press with other slice of bread and serve with ketchup.

Tip of the Day- Sorghum and Mamra

I like to mix and match with my snacks. My mother use to mix sorghum (puffed) and mamra (puffed rice) and then give us to snack. So I like it by mixing them both. Try this and you will surely enjoy.

Note :- You can see mamra recipe on my blog.

Masala Sorghum (Dhani)

Puffed Sorghum is called Dhani in Gujarat. I like it very much. It is usually available during Holi festival. Last week when I went to grocery store I found it and I picked up immediately a packet of it.

To make Masala Sorghum you will need :-

3 cups of puffed sorghum

Salt to taste

1 teaspoon sugar (optional)

1 teaspoon red chilly powder

1/4 teaspoon turmeric powder

1-2 tablespoon oil

1 teaspoon mustard seeds

Take a pan and add oil to it. Add mustard seeds and allow it to crackle. Add puffed sorghum and all the spices to it. Mix well. It is enjoyed with tea or coffee.

Basil Pesto Pasta

Hey guys I am back with my new recipe, this time its pasta!!!

To make Basil Pesto Pasta you will need :-

2 cups of pasta 

2 tablespoon basil pesto

1/2 cup diced onions

1/2 cup diced green bell pepper

1/2 cup spinach roughly chopped

Salt to taste

1 teaspoon black pepper powder

1/2 teaspoon red chilly flakes

3-4 garlic cloves roughly chopped

2 tablespoon olive oil

1 tablespoon oil for pasta

5 cups of water for boiling pasta

Take a big pot and add pasta, water and one tablespoon oil for pasta. Let the pasta cook. After it is done drain all the water and allow it to cool down. Take another pot and add olive oil to it and add garlic to it. Add onions and bell peppers and saute it. Add spinach to it and cook it for a while. Add boiled pasta, basil pesto, black pepper and red chilly flakes to it. Add salt as required and mix well. Serve hot.

Cabbage Sandwich

I like to try new with the same old recipes. I add little twist at a time and try to make new recipe out of it.

To make Cabbage Sandwich you will need :-

3 cups cabbage roughly chopped

Salt to taste

5-6 tablespoon ketchup

Sugar as needed

3-4 cloves of garlic

1-2 teaspoon sriracha sauce

Pinch of turmeric powder

Pinch of red chilly powder

1-2 tablespoon oil

bread slices

butter as needed

Take a pan and add oil to it. Add cabbage to it and saute till it gets little soft. Add garlic along with cabbage. Add ketchup, salt, sugar and sriracha sauce to it. Mix well. Add turmeric and red chilly powder to it. Cook till all the water gets dried out. Now apply butter on two slices of bread on both sides. Put cabbage mixture on top of one bread slice evenly. Cover it with another slice. Roast it in sandwich maker or griddle. Serve hot with ketchup.

Strawberry Mango Smoothie

I just love strawberries. It is so juicy and rich in color that many colorful dishes can be prepared from it. 

To make Strawberry Mango Smoothie you will need :-

1 cup strawberry

1/2 cup mango powder

1/2 ripe banana

1/2 cup yogurt

1 cup milk

Sugar as needed.

In a mixing jar add strawberry, mango powder, banana, yogurt and milk. Add sugar if needed. Churn all the things. Serve chilled. I do not prefer to add ice in it but you can add it.

Spinach Corn subji (dry)

I like to use spinach atleast one time a week in my diet. Today I am sharing you very simple recipe of spinach corn subji Indian style which my mom use to make for us. She was preparing only using spinach but I added corn to enhance its flavor.

To make Spinach Corn Subji you will need :-

2 buch of spinach roughly chopped

1 cup frozen corn

3-4 tablespoon chickpea flour

Salt to taste

1/2 teaspoon red chilly powder

1/2 teaspoon coriander cumin powder

1/4 teaspoon turmeric powder

1-2 tablespoon oil
1 teaspoon mustard seeds

Take a pan and add oil to it. Add mustard seeds and allow it to crackle. Add washed and roughly chopped spinach to it. Let all the water dry out. Add frozen corn kernels to it. Add all the spices. Sprinkle chickpea flour on top of it. Serve with roti or paratha.

Aamras

Who does not love mangoes? It is favorite of  my family. I make many recipes out of it. Today I am sharing you recipe of aamras which is very simple but still very tasty. It replaces dessert in summer time. We do not get good mangoes like India but then also I made aamras from kent mangoes which are available here.

To make Aamras you will need :-

2 mangoes ripe

1 cup water

Sugar as needed

Wash mangoes properly. Then roll mangoes with your finger and then put it aside. Open the top of mango and then slowly push down pulp and seed in the pot. Remove all the pulp from mangoes and then clear the seed also. Add little water to it. Add sugar if needed. Churn with the help of blender. Put in refrigerator to chill. Serve chilled with poori or roti. 

Easy snack bites

I am back with my new recipes. We had some few guest coming over last weekend. I did not wanted to cook too much for appetizer. So I tried with very simple recipe and very yummy. It is liked by all.

To make Easy snack bites you will need :-

1 packet ritz crackers ( different flavours)
ketchup as needed
1 cup green bell peppers cut in triangles
1 cup onion roughly chopped in big pieces

Take a plate and place different flavor ritz crackers on it. I used Italian seasoning flavor cracker and lightly salted crackers. Put some ketchup on top of it and add 1 piece of onion and bell pepper on it. Serve them.

Spinach and Garlic Pasta

Hey guys I am back with my new recipe of Spinach and Garlic Pasta. I made it for first time and I liked it so much so I wanted to share with all of you.

To make Spinach and Garlic Pasta you will need :-

1 cup spinach roughly chopped

4-5 cloves of garlic minced

1/2 cup bellpepper

1/2 cup green onion

Salt to taste

1 teaspoon oregano

1 teaspoon chilly flakes

1 teaspoon black pepper

1/4 teaspoon cumin powder

1 cup Parmesan cheese

1/2 cup mozzarella cheese

2 tablespoon butter

1 tablespoon olive oil

Take a pan and boil pasta (already shared recipe). Put it aside to cool down. Take another pan and add butter and olive oil to it. Add minced garlic to it. Add bell peppers and green onion to it add spinach  to it and saute it for 2 minutes. Add salt, oregano, chilly flakes, black pepper, cumin powder to it. Add boiled noodles to it. Add parmesan and mozzarella cheese to it and mix well. Serve hot.  

Sheera (Wheat Flour)

I am back with my healthy recipe again. My mother was with me for a while and she taught me how to make yummy sheera. I liked it too much.

To make Sheera you will need :-

1 cup bhakri flour

1/2 cup boiling water

Pinch of cardamom powder

3-4 tablespoon sugar

3-4 tablespoon ghee

Take a heavy bottom pan and add ghee to it. Add bhakri flour when ghee melts. Saute flour till it gets brown in color and starts smelling. Add boiling water to it and mix well. Add sugar and cardamom at this time and mix well. Saute till the sheera moves on its own in a lump kind. Enjoy hot sheera.

Mango and Banana Smoothie

Hey guys summer is back and I thought of making something which will help in summer to fight with heat and also healthy.

To make Mango and Banana Smoothie you will need :-

1 large banana

1 medium mango

1 cup milk

Sugar as needed

2-3 tablespoon yogurt

Take a mixture jar and add 1 mango pieces after pealing it. Add banana by roughly making pieces. Add milk, sugar and yogurt and churn it. When it gets mixed properly serve chilled. You can also add ice cubes to it to make it more chilled.

Tip of the Day

Hey guys I like to share with you many things any new things which I try it in my kitchen and the one which was helpful to me.

Whenever you want to take out water from opo squash or cabbage then sprinkle little salt on it and keep it aside for 10-15 minutes. Afterwards you can squeeze all the water and use it. 

It can be used to make paratha, muthiya, etc.

Pooranpoli

I am very much fond of sweets. My mother cooks lot of good stuff. I learned from her how to make Pooranpoli at home.

To make Pooranpoli you will need :-

For Pooranpoli filling :-

 

1 cup boiled toor dal ( pigeon peas)

1/4 teaspoon cardamom powder

Pinch of  nutmeg powder

1/2 cup sugar

1/2 jaggery

To make outer covering you will need :-

1 cup wheat flour

1/4 teaspoon oil

Water as needed

Butter as needed

To make Pooranpoli take boiled dal to big pan and add sugar and jaggery to it. Mix it well till the mixture thickens on low flame. Add cardamom powder and nutmeg to it.  Allow the mixture to cool down. To make outer cover of it make a dough little hard than roti. Now roll the roti and put a small amount of pooranpoli mixture on it and cover it and roll it again. Do not roll it too thin. Roast it on low flame on both sides till it gets cooked or golden spots are seen. Take out of flame and then apply ghee or butter on top of it and serve.

Mango Punjabi Pickle

I like to learn new things from everyone especially from my mother when she cooks or prepares something new. I learned Mango Punjabi Pickle from her. 

To make Mango Punjabi Pickle you will need :-

1 large raw mango (diced in small pieces)

4-5 tablespoon red chilly powder

Salt to taste

70 grams ground mustard

30 grams fenugreek grounded

1/2 tablespoon asofoetida

1/2 teaspoon turmeric powder

1/2 cup vinegar

1/2 cup oil

Take a mango and wash it and make small dice of it. Keep it aside. Mix all the ingredients except vinegar in big bowl. Add diced mango to it and mix well. Keep it aside by covering this for 2 days. Now add vinegar to it and mix well. Store it in glass jar and keep it in refrigerator. It can stay good for 6-8 months.

Papadi no Lot with twist

I have already shared recipe of Papadi no Lot. When the water of chilly, salt, carrom and cumin seeds are boiling you can add little rice flour at time and mix fast without lumps and then add little bit then it can be cooked well on gas stove also. Instead of doing in microwave you can do it on gas stove also.

Chana Methi Pickle

Summer is about to start and I thought of making Chana Methi pickle. This pickle is very easy to make it. It just consumes little pre- preparation before making it. 

To make Chana Methi pickle you will need :-

1 cup black chana (available at Indian Grocery Store)

1/4 cup methi seeds (available at Indian Grocery Store)

Pickle Masala as needed (Masala for sour pickle)

1/2 cup oil

1 big mango diced in small pieces

Salt to taste (if required)

Take a bowl and soak chana for 24-26 hours. Take methi seeds in another bowl and soak it for 8-10 hours. Take water from chana and methi seeds after required soaking time. Take a big raw mango and peep it and wash it. Make very small dice of it. Heat up oil till its luke warm and add pickle masala little at time and then add soaked chana and methi in it. Mix it well. Add raw mango to it and mix well. Add more masala and oil if required. Add salt if required after tasting it. Store it in glass container. It can stay good for about 1-2 days at room temperature and then refrigerate it. It stays good with less oil in refrigerator only.