Sweet Corn Vadai/Corn Fritters

Vadai is one of the favorite snack for many especially for Indians all over the globe. Deep fried snack serve with chutney or as it own mostly found in Indian households. Instead the ordinary dhal vadai i decided to make sweet corn vadai to serve my little girls for tea time snack. The added amchoor powder add the right balance of tangyness to the batter. The cumin seeds that you got in every bite enhance the flavor.

I made my version of corn vadai using frozen sweet corn kernels but if you have fresh kernels might as well go ahead with it. I was too lazy to remove the kernels from the cob and came up with a short cut version with frozen kernels which works as good as the the fresh corn. The corn vadai was a hit among my girls.

Ingredients

1 cup fresh/frozen sweet corn kernels
1/2 cup besan flour/gram dhal flour
1/2 cup chopped onion
2 green chilly.chopped
1;inch ginger,chopped
1/2 tsp cumin seeds
2 tbsp chopped cilantro/coriander leaves
2 sprigs curry leaves,chopped
1/2 tsp amchoor powder/dried mango powder
Oil for deep frying
Salt to taste


Methods

Grind corn kernels without adding water to a coarse paste.

Transfer the corn paste into a bowl and add chopped ginger,green chilly,onion,cumin seeds,curry leaves,cilantro,besan flour,amchoor powder and salt.

Divide the batter into small balls and flatten a little to shape it into vadai

In a wok/frying pan heat oil over a medium flame and deep fry the vadai till both sides are evenly cooked and turns into golden.

Drain excess oil on the kitchen paper towel.

Serve hot with coconut chutney or chilly sauce

Jaggery Paal Appam/Jaggery Lace Hoppers

This is one of my mom's best breakfast recepi in the world. Jaggery paal appam always been a hit in my mom's kitchen and slowly i took over her recepi and start swirling the batter in my kitchen. As always her recepi never let me down as it has become a super hit in my kitchen too. It was my younger daughter Jeevana who were craving for jaggery paal appam on a fine weekend and enough time for me to soak and grind the rice. The next morning with the mixing and swirling heavenly delicious jaggery paal appam is ready to be served.

With a generous helping of sweetened thick coconut milk and hot melted jaggery my daughter was enjoying her Sunday breakfast very much. I always like my appam a little brown on the edges. The crispy edges and the soft center is what i love most in paal appam.

Ingredients

2 cups raw rice
1 cup par boiled rice
1/2 cup coconut water
1 cup grated coconut
2 tbsp urad dhal
1/2 tsp baking soda
2 tbsp granulated white sugar
Salt to taste
1/2 cup grated jaggery/brown sugar

For The Coconut Milk

1-2 cups thick coconut milk
2-3 tbsp granulated white sugar
Pinch of salt


Methods

Wash raw rice and par boiled rice. Soak in water overnight or at least 4 hours with urad dhal.

Drain the water and grind the soaked rice mixture with grated coconut and coconut water. Grind into a smooth batter. The batter should be thin and watery in consistency.

Transfer the batter into a large vessel/pot add the sugar,baking soda and salt. Mix well to combined and place the vessel in a room temperature for the fermenting process.

The batter will slowly rise the next day. Mix the batter well.

Heat a non appam pan over a medium flame flame. Pour a laddleful of the batter in the center of the pan and holding the handles of the pan, twirl the pan to spread the batter evenly. Cover with lid and cook for 1 minute.

Add the grated jaggery in the center of the appam and cook for another 1-2 minutes till golden and the jaggery completely melted. Remove from heat. Repeat with the remaining batter.

Serve along with sweetened coconut milk

For The Coconut Milk

In a bowl, mix together coconut milk,salt and sugar. Stir well till the salt and sugar completely dissolved.


Notes

• Do not grind the batter too smooth, the right consistency should be a partially smooth.

• The batter should be thin and watery unlike dosa batter.

Garlic Paratha

Garlic paratha are so easy to make at home yet, i don't understand when some going for a frozen parathas in supermarket. I was craving for mutton keema on one fine thursday and while thinking what to make to go with it, nothing else came to mind than garlic paratha. With my ever ready garlic paste in the fridge making this golden paratha is as simple as that. I used garlic paste, you can use finely chopped garlic as well. The chat masala and cumin powder added into the recepi lends a beautiful aroma and masala flavor to the paratha. Crispy,golden, garlicy paratha to go with my piping hot mutton keema

Ingredients

2 cups all purpose flour
2 tbsp garlic paste
1 1/2 tsp rice flour
1/4 tsp chat masala
1/2 tsp cumin powder
1 tbsp ghee/clarified butter
Water as required
Pinch of salt
4-5 tbs vegetable/sunflower oil


Methods

In a large bowl, sift the flour and add salt,garlic paste,rice flour,chat masala, and cumin powder. Add enough water and knead into a pliable dough.

Add ghee/clarified butter. Knead to form a smooth dough.

Make small balls out of the dough. Lightly dust a clean working surface with flour and using a rolling pin, roll the dough to a thin layered disc.

Heat a frying pan over a medium flame, and toast the prepared paratha. Drizzle with little oil and cook on both sides till golden.

Serve hot with mutton keema or with a simple raita

Dragon Fruit Juice

Dragon fruit comes in yellow,pink and white in flesh. My younger daughter is an ardent fan of this pink dragon fruit. She enjoys it in any form be it juice,jelly or as it is. This funny looking fruit has amazing health benefit. Rich with vitamin C,B1,B2,B3 and minerals such as iron,calcium and phosporus. Best as an antioxidant and their high fiber content assist to clean up the digestive system. Time to cleanse my system with a glass of this gorgeous looking pink princess

Ingredients

2 large pink dragon fruit
3 cups sparkling water
1 1/2 inch ginger
1/2 tsp salt
1/2 cup sugar
1/2 cup water
Ice cubes


Methods

In a pan, boil sugar and water over a medium flame, Stir till sugar completely dissolved. Remove from heat and keep aside

Peel and diced the dragon fruit. In a blender, puree the dragon fruit,ginger and salt.

In a serving jug, mix together the pureed dragon fruit mixture with sparkling water and sugar syrup.
Stir well and top with ice cubes.

Served chilled

Cream Cheese And Cranberry Finger Sandwich

Good things comes in small packages and that applies for finger sandwiches as well. Finger sandwiches comes in tons of varieties and easy to prepare. Prepare ahead, cover with cling wrap and dump in the fridge for a fresh taste to woo your crowd in any tea party. Finger sandwiches plays a great part for an afternoon tea and most requested party food. The smooth and creamy cream cheese and the tart-sweet dried cranberries filling compliment each other well in taste and presentation. I used whole grain bread but you can make yours with any kind of bread.

Ingredients

1 cup cream cheese,whipped
8 slices soft bread
1/2 cup chopped dried cranberries


Methods

In a bowl, combine cream cheese and chopped cranberries, Mix well.

Spread the bread slices with the cheese-cranberry mixture.

Cut off the crust. Cut each sandwich in half and cut each half into three even fingers.

Served chilled


Notes

• Freeze the bread slices till firm for a easier cut sandwiches

Grapefruit Spritzer

Grapefruits are rich with vitamin C and A which is needed to improve our immune system. Grapefruit also a source of limonoids which assist in liver detoxification. I'm not a big fan of grapefruit but ever since i read in a magazine that, the pink and blood red fruit assist in weight loss (minus the club soda) i started to invest in this pretty fruit. Grapefruit comes with rules and regulation before one thinking of including them in their diet. If you are on medication for treating blood pressure,cholosterol,cancer treatment pills or certain painkillers, you might need to check with your doctor as the juice have adverse reactions with certain medicines

I love the tartness of the fruit in my juice. With gorgeous pink/red color grapefruit makes and ideal juice especially when you are into detoxification and i desperately need one of this glass right now...time to spring clean my liver.

Ingredients

1 grapefruit
1 cup club soda
2 tbsp simple sugar syrup
Ice cubes


Methods

Peel grapefruit and remove the seeds.

In a blender, puree the grapefruit.

In a serving glass, add the pureed grapefruit,club soda and sugar syrup. Stir well. Top with ice cubes and enjoy.


Notes

To make a sugar syrup, simply boil water and sugar 1:1 ratio and stir till the sugar dissolved completely. Let it cool before adding into your favourite juice

Cream Cheese Pancakes

Pancakes has become our regular Saturday breakfast in my household. My girls love their pancake with ample amount of maple syrup or honey and i think that's the reason why they keep on insisting me for pancakes atleast twice a week.

This is my version of fluffy,creamy and light pancakes to serve for breakfast,brunch,lunch,tea,dinner or even supper. The girls had theirs with tons of maple syrup and i had mine with little dusting of powdered sugar and more whipped cream cheese.

Ingredients

2 cups all purpose flour
200g cream cheese
2 tbsp granulated white sugar
1/2 tsp vanilla extract
1 1/2 cups fresh/whole milk
1/2 tsp baking powder
1 large egg
2 tbsp butter,melted
Pinch of salt


Methods

In a large bowl, combine together flour,sugar,baking powder and salt.

In another bowl, combine together milk,cream cheese,sugar,vanilla extract and egg. Whisk well.

Add the wet ingredients into the dry ingredients and stir well to combined.

Heat a non stick pan with butter and pour 1/4 cup or 1/2 laddle of batter onto the hot pan. Cook pancakes over a medium flame until the edges are dry and cooked and the top of the pancakecovered with bubbles.

Carefully, flip the pancakes and cook the other side for about 1 minute. Transfer to a serving plate.

Garnish with dusting of confectioners sugar and more whipped cream cheese

Cashew Nuts Muruku

I made cashew nuts muruku during Diwali out of curiosity. This muruku is so crunchy and soft in exterior to the extend of melting in mouth. An healthy version of muruku by adding cashew and definitely rich in taste. This cashew muruku goes well as it is or simply crumble it into your Diwali mixture for that flavorful and crunchy taste.

Ingredients

2 cups rice flour
2 tbsp ghee/clarified butter
1/2 cup cashew nuts
Pinch of asafoetida
Salt to taste
Oil for deep frying


Methods

Soak cashew nuts in hot water for about 12-15 minutes and grind into a smooth paste. Keep aside

In a bowl, sift rice flour and salt. Add the cashew paste, asafoetida and ghee. Mix well to combined.

Add little water at a time to form a smooth dough.

Heat oil in a wok/pan. Grease the muruku mould with little oil. Use the star nozzle to press out the dough. Fill the muruku mould with the prepared dough and press out the dough directly into the hot oil.

Deep fry till golden for about 4-5 minutes. Drain onto the kitchen paper and cool completely.

Store in an  airtight container.

Vanilla Buttercream Frosting

This is a classic vanilla butter cream frosting that melt in your mouth. This frosting are perfect for icing your birthday cakes,cupcakes or stuffing your humble cream filled buns. If you noticed, i didn't use shortening in my recipe simply because, i don't like the greasy texture of the shortening in my butter cream. For the perfect butter cream use a good quality butter as the quality of your butter determine the end product of the frosting.

With simple ingredients and methods you can skip the store brought butter cream. This recipe can generously frost a 2-tier 9'inch birthday cake. Creamy,smooth and full of vanilla flavour is my favourite frosting to dress up my baking goods from ordinary to extra-ordinary.

Ingredients

4-5 cups confectioners sugar
1 cup salted butter
2 tsp vanilla extract
3-4 tbsp whole milk/heavy cream

Methods

Using a hand/stand mixer, over a medium speed whip the butter. Reduce speed to low and add 3 cups of confectioners sugar and beat well to combined.

Switch speed to medium and add vanilla extract and 2 tbsp of milk/heavy cream and beat for good 3 minutes.

If the frosting consistency too thin, add the remaining sugar and if too stiff, add 1 tbsp of milk/cream at a time till a desired consistency achieved.


Notes

• Sift confectioners sugar for a smooth frosting

• Use a good quality of butter no margerine or planta strictly BUTTER

Spicy Spaghetti Aglio Olio

Spaghetti Aglio Olio is one of the simplest and easiest pasta recipe in the world. Another way to enjoy spaghetti as it best since its lighter than bolognese or alfredo.  I love the spiciness from the chilly flakes and the fresh red chilly. Instead of chopped parsley or oregano that we usually find in our pasta i decided to give a twist to my version of Aglio with chopped kafir lime leave and i love the fresh citrus smell from the humble herb.

This pasta dish is definitely a comfort food and i always cook some extra for the late night supper. I love my my heat and that is another valid reason to have this spicy pasta at anytime of the day. The mushroom add an earthy fragrance and taste to this simple dish. Everyone should try this spicy spaghetti Aglio Olio at least once and you'll never regret.

Ingredients 

1 box spaghetti
1/2 cup mushroom(any kind)
3 cloves garlic
1 red chilly,chopped
2 tbsp chilly flakes
1/2 cup extra virgin olive oil
1 tsp chopped kafir lime leave
Salt to taste


Methods

In a large pot, boil spaghetti in a salted water. Drop a tbsp of butter into the water to prevent the pasta from sticking. Boil till al-dente or firm to bite. Drain and keep aside.

Heat oil in a pan, saute garlic for over  a medium flame for about 15 seconds and add the mushrooms and chopped red chilly.

Add the spaghetti,chilly flakes and season with salt. Stir well to combined. Cook for 1 to 2 minutes. Remove from heat.

Garnish with chopped kafir lime leaves and serve hot

Deep Fried Mozarella With Semolina

Who doesn't love cheese? Who doesn't love mozarella? Originated in southern Italy and traditionally made from buffalo milk is a sliceable curd cheese. Creamy,soft,rich and melt in mouth mozarella easily available worldwide.

I'm sharing my version of deep fried mozarella cheese without breadcrumbs and i'm replacing them with semolina. Yes, those tiny crunchy beads of semolina is a great subsitute for those panko breadcrumbs. The semolina gives a beautiful crunch to the melt in mouth mozarella. The crispy exterior and the rich oozing mozarella on every bite is simply irressistible.

Ingredients

500g whole milk mozarella cheese
1 cup semolina
1/2 tsp fine salt
1 tsp freshly cracked black pepper
Oil for deep frying


Methods

In a bowl, knead the mozarella cheese to a soft dough and form into lemon sized balls

In a plate combine semolina,cracked black pepper and salt. Mix well

Roll the prepared cheese balls with the semolina mixture

Heat oil in a frying pan and deep fry for about 1-2 minutes at each side or till golden

Drain excess with paper towel

Serve with ketchup