Baby Corn Fry

New Year was Wonderful. My In-laws have come to Dubai for one Month Vacation. So, Me busy taking them out everyday. My in-laws have the habit of Having Full Lunch @ 8:30 AM and Tiffen @ 2:00 P.M. So, i m trying out various tiffen items everyday.  The Weather is very chill now, so made this Hot & Spicy Corn Fry. You can it Healthy too!!!

Ingredients

Baby Corn - 10 nos
Onion - 1 finely chopped
Potato - 1 thinly sliced
Capsicum - 1 thinly sliced

Chilli powder - 2 tsp
Gram flour/Besan - 2 tbsp
Rice flour - 1 tbsp
Corn flour - 1 tbsp
Hing - a pinch
Salt to taste
Oil for frying

Method
Cut the Baby Corns to 1 inch size. Mix all the veggies in a bowl, add all the flours, chilli powder, Hing and salt and mix with little water. Dont add too much water, the mixturer should not be watery. The flours should just coat the veggies. Leave it for 15 minutes.

Heat Oil in a kadai, Make small balls of the mixture and deep fry them. You will not get perfect balls, jus take a fingerful of the batter and fry them.

Tastes great with Tomato Ketchup

Sending this post to Food For 7 Stages of Life - Healthy Fast Food Event hosted by Radhika & Sudheshna

Cabbage Paratha

A quick fix meal for dinner or lunch!

For the stuffing:
Shredded Cabbage and Carrot- 2 cups( I used store bought shredded cabbage and carrots)
Salt
Hing- a pinch
Turmeric powder-1/4 tsp
Red chilli powder or finely minced green chilli
Garam masala powder-1/2 tsp
Coriander leaves chopped-a handful
Jeera-1 tsp
Ginger/Garlic grated(optional)-1/2 tsp each(or less)

For the dough:
Whole Wheat Flour-roughly 2 cups
Salt
Water as needed

Method:
Mix the flour and salt. Add water little by little and make a soft dough. Set aside.
Mix all the ingredients required to make the stuffing.
Heat oil in a pan. Fry the veggies until they become soft(2-3 minutes).

To make parathas:
Divide the dough into golf sized balls.
Lightly flour the rolling board.
Take a ball and roll out into 5 inch circle using a rolling pin.
Place 2 tbsp of the stuffing in the center.
Lift the edges and bring together in the center and press the ends well and seal it.
Flatten the ball carefully into a big circle.
Remove any filling that oozes out while rolling the dough.
Heat a griddle. Cook the parathas on both sides with ghee or oil to golden brown.
Serve with raitha/yogurt/pickle.

Kalkandu Pongal (Sweet candy Rice)

 

Two weeks before I saw this recipe in Rak's kitchen . This is one of my Favorite Sweet.But I totally forgot about this .During my college days I used to eat this Regularly.This is one of the famous prasadham in Chidambaram Natarajar Temple.I prepared this on new year.My husband & son Enjoyed this.I made small changes to the recipe.I used pinch of orange colour & Pacha karpooram (Borneo-Camphor). I just remove from heat & took these photos,so it looks Watery,once it turns cool,u will get perfect pongal.Here my recipe

Ingredients:

Rice-  1 cup

Moong dal - 1/2cup 

Kalkandu - 1 1/2 cup

Milk - 1/2 cup

Water - 3 cup

Ghee- 5 table spoon

Cardamom - 3

Cashew- 10

Raisins- 20

Pacha karpooram- pinch

Orange colour - pinch 

Preparation method:
 

1. Wash Rice & Moong dal,add water along with it.Pressure cook for 8 whistles.

2. Add milk in rice mixture,mash well.

3. Add 2table spoon ghee in heavy bottom pan,roast cashew & raisins til it turns golden brown.

4. In same pan itself,add mashed rice,pinch of colour,Cardamom & Pacha karpooram,mix well.

5. Now add kalkandu in that.I used diamond kalkandu.so i added as it is.If it is bigger one break into pieces & add.

6. Mix well until it melts.Add remaining ghee while mixing.

7. Serve hot & Enjoy.