Tuesday, September 29, 2009

Corn in Onion Sauce

Either its sweet corn or normal corn, amma likes it soo much and that was the main reason for me to try Nags recipe soo soon. Another reason being coincidentally 2 corn cobs were lying on the table that caught my sight soon after reading her recipe.

Corn in Onion Sauce
It was 4PM and here goes the conversation between amma & me:

Amma - [Just got up from a small nap] You said u'l make something with corn and give me, you even showed me the pic yest?!

Me - Yes ofcourse!

Amma - So when are u planning to make it?

Me - Its already done!

Amma - What?! So why didnt you give me, I m waiting for it....

Me - Wait ma, I am waiting for the sun to shine bright meanwhile am arranging things for clicking the pics. I've to do it before mittu wakes up no?

Amma - Hayoo u'l do all gymnastics, jump here and there to click the pics and that will take another 30mins or even more...?

Me - Dont worry I'l finish it up fast for ur sake.

Amma - Hmm lets see.....

At 4:45PM : Me - Here you have the corn onion sauce , handing over the plate to her.

Amma - Worth the wait......supera iruku but the quantity is very less.

Me - **Beaming with pride and smile** Next time I'll make in a large quantity ok?

Amma - Okay :)

I've impressed amma with many dishes but am very happy to have cooked her most fav corn today & having got her appreciation for it!!

Corn in Onion Sauce
I have tried so many times to blur the background using the camera itself but it was not upto the mark, so end up in blurring using photoshop. Finally 2day the blur came out so well(hope so....) guess now I learnt the technique of blurring using camera itself though not intentional ;)

Now coming to the recipe:

Ingredients:
Corn cobs - 1
Onion - 1 medium sized
Ginger garlic paste - 2 tsp
Curry leaves - 3 to 4
Jaggery Syrup - 2 tsp or as per taste[Dissolve jaggery in water to form a thick syrup]
Turmeric powder - a pinch
Chilli powder - 2 tsp
Jeera - 1/2 tsp
Yogurt/Curd - 3 tbsp
Oil - 3tsp
Salt to taste

Method:
1.Boil the corn for 5 vessles in cooker - I did this as I didnt want to deep fry them. I usually feel very guilty to pour more oil for frying.......exception for vadais and few other items :)

2.Slice the corn into 1 inch pieces. I used normal corn, not sweet corn so it was a very tough time to cut them so I cut only 1 slice for pic sake others I shaved them into pieces like below:
Corn in Onion Sauce
3. Grind onions to a fine paste. Now add ginger garlic paste, turmeric, chilli powder, jeera, curry leaves and jaggery syrup to the onion paste. Mix well and keep aside.

4.Saute the corn in 1.5 tsp oil for 5mins and keep aside.

5.Now add the remaining oil and fry onion paste mixture till oil seperates, it may take some 10 mins.

6.Lower heat and add curd/yogurt. Simmer only for 2-3 mins to avoid curd from curdling. Add salt and remove from fire.

The hot and sweet juicy corns were soo tasty and different! Even we had it as such :)

Corn in Onion Sauce
I usually click so many pics when I make a dish but end up picking up only 1 or 2 to post it here. But this time I liked many of my clicks than usual but restricted myself & posted only 4 of them .... So that means I've finally started liking my clicks! :)

And I'm linking this to : Corn on Foodista
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Saturday, September 26, 2009

Kaima Idli Recipe - Saravana Bhavan Special!

Kaima Idli Recipe
Saravana Bhavan Kaima idli/Chilli Idli - Are you a fan of it? Then this recipe is just for you....Leftover Idlis deep fried and cooked in a spicy tomato based gravy ...a true winner!It is super spiccyy sure a treat for all spicy food lovers out there! And for kids you can follow my dry non spicy version given below.
Kaima Idli Recipe

Kaima Idli Recipe (Saravana Bhavan Style) - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian|Recipe Reference : HomeCooksRed Chilli Curry

Left Over Idli's - 6
Onion - 1 chopped finely
Ginger garlic paste - 2 tsp
Tomato puree - from 2 medium sized tomatoes
Green Peas - 1/4 cup
Green Capsicum - 1 small cubed
Kashmiri Chilly Powder - 2 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1 tsp
Coriander Leaves - 2 tsp
Lemon juice - 1 tbsp
Salt - to taste
Oil - to deep fry

To temper:

Oil - 2 tsp
Fennel seeds powder - 1 tsp
Curry leaves - 1 sprig
Green Chilli - 1 chopped finely

Method:

  1. Cut the idli's into small cubes and deep fry them in oil till it becomes dark golden brown , keep aside.
    How to make kaima idli - Step1
  2. Heat oil in a pan - add the items under 'to temper' and allow it to splutter.Then add onions,ginger garlic paste and saute till onions turn light brown.Then add tomato puree along with red chilli,coriander and garam masala powders.Add required salt and mix well.
    How to make kaima idli - Step2
  3. Cook till raw smell of tomatoes leave. Meanwhile pressure cook peas for 2 whistles and add peas and capsicum together to the dry gravy.
    How to make kaima idli - Step3
  4. Give a quick stir, add 1/2 cup water and allow the gravy to boil for 3mins in sim.
    How to make kaima idli - Step4
  5. Finally add the deep fried idlis and toss it well.Dont mash it just turn over so that the masalas coat on all sides of the idlies.Finally garnish with coriander leaves, switch off and add lemon juice.
    How to make kaima idli - Step4
Serve hot with wedges of lemon and onion raita - the best combo!
Kaima Idli Recipe - Saravana Bhavan Special!

My Notes:

  • Always use a days leftover idlis and keep them refrigerated (preferably overnight or atleast for 3 hrs) so that it drinks less oil and doesnt stick to each other.For any deep fry if you refrigerate for sometime, it will sure drink less oil.
  • This is a spicy version , but when accompanied with onion raita it balances well.
  • The gravy should be semi runny while adding the fried idlis so that it coats well and also the idlis absorbs the masalas.
  • Adding peas is purely optional but I saw it in the restaurant so added it.
  • You can replace tomato puree with 2 chopped tomatoes too.
  • I used kashmiri chilli powder to get the bright red color.
Kaima Idli Recipe - Saravana Bhavan Special!

Kaima Idli Recipe(My Version) - Ingredients

Preparation Time : 15 mins | Cooking Time : 10 mins | Serves : 1
Recipe Category: Main | Recipe Cuisine: South Indian

Left Over Idli's: 3
Onion - 1 chopped finely
Tomato - 1 chopped finely
Green Chilies - 1 chopped finely
Green Capsicum - 1/2 chopped finely
Chilly Powder - 1/2 tsp
Turmeric powder - a pinch (optional)
Pav Bhaji Masala Powder / Garam Masala Powder - 1 tsp
Coriander Leaves - 2 tsp
Lemon juice - 1 tbsp

To temper:

Mustard Seeds - 1/2 tsp
Curry leaves -1 sprig
Green Chilli - 1 sliced thin
Oil - 1 tsp
Kaima Idli Recipe

Method:

  1. Cut the idli's into small cubes and saute them in oil till it becomes toasted slightly, keep aside. You can also deep fry the idlies which is what the orginal recipe says.Drizzle oil in a pan and heat it up - add the items under 'to temper' and allow it to splutter.
    How to make kaima idli - Step1
  2. Add onion and garlic - saute till slightly browned then add tomato saute till its mushy and raw smell leaves. Then add capsicum, salt, red chilli powder, turmeric powder, garam masala powder / pav bhaji masala powder and mix well, saute for 2mins.
    How to make kaima idli - Step2
  3. Saute till the masala is well blended. Sprinkle little water just for blending if its too dry. Add the toasted idlies and combine. Switch off - Add lemon juice and garnish with coriander leaves.
    How to make kaima idli - Step3
I did reserve only 3 idlis this time and the kaima idlis finished off in no time!
Kaima Idli Recipe
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Friday, September 18, 2009

Bread Besan Toast

Bored of normal bread toast? then this is for you! I tried Mahimas Bread besan toast which turned out to be a great evening snack!

Bread Besan Toast

Ingredients:
Bread - 3

For the batter:
Besan flour - 1/2 cup
Finley chopped onions - 1/2
Chopped coriander leaves - 1/2 tbsp
Chopped green chilli - 1
Salt to taste
Water
Oil/Ghee to toast

I just ignored tomatoes and adjusted the quantity.

Method:
1. Mix all the above ingredients except bread to form a thin batter.
2. Dip each bread piece in the batter.
3. Heat the tawa, drizzle oil and toast both sides till light brown.While toasting press the bread slices so that all sides are cooked properly.
4. Cut each bread pieces into half diagonally.
5. Serve hot with tomato sauce!

Bread Besan Toast
Have I told you before?! I just like bread soo much...You give me bread anytime or even daily be it toast, upma or with omlette or even just like that....I can have it :) This besan toast takes hardly 10-15mins, hope you all try this toast too!!

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Tuesday, September 15, 2009

Methi Gajar Matar / Methi Carrot Peas Milk gravy

I had been waiting to try this for long from Nags blog.

Methi Gajar Matar

Ingredients:
Carrots - 4 big ones, chopped lengthwise.
Peas - 1/2 cup
Onion - 1 big sized finely chopped
Milk - 1/2 cup
Jeera- 1 tsp
Turmeric powder - 2 tsp
Chilli powder - 3 tsp
Garam Masala - 2 tsp (optional)
Oil
Salt to taste
Coriander leaves - to garnish
Methi leaves - few

Method:
1.Half boil the carrots and peas in cooker, which is what I did. Omit this if u want to cook the veggies in milk gravy itself (it will take time but will surely taste even more better)

2. Heat oil, add the jeera, let them splutter, add the onions, fry a bit.

3. Add the peas to the onion mixture and fry them for 5 mins. Add the cooked carrots and stir.
NOTE: If you are using uncooked carrots , make sure to cook them in a little water and add milk after the carrots are semi cooked.

4. Add garam masala, turmeric powder,chilli powder then add milk
NOTE: [Add chilli powder generously as carrot + peas + milk gravy gives a sweet taste so check and add it.]

5. Close and let it cook for 5-7 mins. Keep stirring once in a while to avoid burning of milk and the carrots. Once the curry looks creamy add coriander, methi leaves and mix well!

Once u add milk the gravy gets thickened very soon so dont over cook after milk is added.
Switch off and garnish. This goes well with chapathis!
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Friday, September 11, 2009

Rosemilk - Pretty in Pink!

The first time I tasted Rosemilk was in Sree Annapoorna - Coimbatore. From the day I was a great fan of rosemilks. I wonder how the rosemilk they serve alone had the rose essence at the bottom and I used to stir it with the straw. As a kid I was very excited to see the pink color getting beautifully mixed with milk.
Rosemilk
Its been so long since I drank rosemilk, should say I totally forgot it when I started drinking my fav chocolate milkshake. Last week when I went for monthly grocery shopping saw this rose essence in Foodworld. With no hestitation I took it and by now I have made it so many times :)

Should I have to give you the recipe for this?! ;)
Chilled Milk + Sugar + Rose Essence = Yummy Rosemilk!

My bday month seems to be too much fun and lucky even before my day has approached. Awards, tags and what not ! It added on when........Couple of days back, opened my inbox to see a new message from Nags with the subject "You won the book". I first cudnt believe it, as luck is very far from me :)
Anyways luck has breezed my way this time...... I m happy to tell you that I won the book in this giveaway. I have just started reading the book and I am really thankful to Nags for such a nice book. It surely has changed my perception about diets and you knw the lazy me has started exercising already!

Coming to the award, I feel very much excited and honoured in receiving the honest scrap award. Thank you so much Renu!

Requirements:
I must thank the person who gave me the award and list their blog and link it.
I must list 10 honest things about myself.
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links.
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Here are my 10 honest confessions:
1.I feel each day is a little life n I luv it :)
2.I completely enjoy being a mother
3.I go crazy after mobiles and bags
4.If I like a movie, I prefer watching it many times instead of a new one
5.I love watching the rain
6.I am addicted to my system
7.I am a planned person and struggle to take things at the last minute
8.I adore friendship
9.I cook to click :)
10.I love longdrives in car with music turned on

And I am passing this to my honest scrappers:

Only 7?! Hmm have to stop here then.....You all deserve the award too, Do pick it up! I am tired of writing a long post so let me have my rosemilk :)
Rosemilk
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Sunday, September 6, 2009

Kuska Biryani (Plain Biryani Recipe)

Kuska Biryani comes of great help when u dont have any veggies in stock or no time for chopping. This is a very simple and comforting dish.
Kuska Biriyani
Ingredients:
  • Rice - 1 cup 
  • Onion -1
  • Tomato -1
  • Ginger garlic paste - 1/2 tbsp
  • Turmeric powder - 1/4 tsp(optional)
  • Red Chilli powder - 1 tsp
  • Coconut milk - 2 tbsp
  • Water - 1.5 cups
To temper:
  • Ghee - 1 tbsp
  • Oil -1 tbsp
  • Cardamom - 1
  • Brinji leaf - 1
  • Cloves - 2
  • Cinnamom - 1/2 inch piece
To grind to a smooth paste:
  • Green chillies -1
  • Coriander leaves - 1/4 cup loosely packed
  • Mint leaves - 1/4 cup loosely packed
Kuska Biriyani

Method:
1.Wash and soak rice for 15mins,set aside.Grind coriander,mint leaves along with green chillies to a fine paste,set aside.In a kadai add 1 tbsp ghee add brinji leaf, cloves, cinamom, cardomom,let it splutter.Kuska Biriyani2.Then add onions, ginger garlic paste saute till slightly browned then add tomato and saute well till mushy, add turmeric powder then add the mint coriander paste along with red chilli powder.Saute till raw smell leaves.Add required salt.Kuska Biriyani3.Add the rice, give a quick stir, then add water,coconut milk and pressure cook for 3-4 whistles in medium low flame.Kuska BiriyaniServe with onion raita.
Kuska Biriyani
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Wednesday, September 2, 2009

Choco Cornflakes Pudding, Award and MEME tag!

So another moment to celebrate with a dessert for award. This time its choco cornflakes pudding.
Choco Cornflakes Pudding
Ingredients

Plain Cornflakes - 1/2 cup
Whole milk - 1.5 cups
Sugar - 1 tbsp
Cardamom pods - 2
Cashews - few
Ghee - 1 tsp (to fry)
Coco powder - 2 pinches


Method:
1.Roast the cornflakes in ghee and set it aside. Leave it to cool for 5mins then grind it to a coarse powder. Roast cashews and keep it seperate.

2.Add sugar to milk and bring it to boil. Add cornflakes powder, crushed cardamoms, coco powder and stir well till it becomes thick like pudding consistency.

3.Add the cashews and mix well. Refrigerate for 15mins and serve chilled!

And I am sending this to Sanghis FIL - Milk

Lavanya also sent me a taggie and I am excited in taking it up as its my first tag :) Onto the tag now:

1. What is your current obsession?
Looking after mittu(my baby) and blogging

2. What are you wearing today?
Night pants

3. What’s for dinner?
Dosai and sambar

4. What’s the last thing you bought?
Baby accessories

5. What are you listening to right now?
Abhiyum Nanum songs

6. What do you think about the person who tagged you?
A gud cook, friendly blogger and a talented food photographer!

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
With no doubt in Coimbatore!

8. What are your must-have pieces for summer?
Cotton clothes and lots of water

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

10. Which language do you want to learn?
Malayalam and Japanese

11. What’s your favourite quote?
Be the change you want to see in this world - Mahatma Gandhi

12. Who do you want to meet right now?
Hmm my close friends Sathya and Sowmya. Though we've telephonic conversation daily want those chit chat moments in person

13. What is your favourite colour?
My all time fav - Brown

14. What is your favourite piece of clothing in your own closet?
My Pink striped kurtha

15. What is your dream job?
The one I am currently in and a job which revolves around mobiles and photography

16. What’s your favourite magazine?
I am not a regular reader of magazines just comics

17. If you had $100 now, what would you spend it on?
50$ for charity for sure and remaining will give it to hubby

18. What do you consider a fashion faux pas? (Iam changing this question)
What are your latest passions?
Mittu :) and food photography

19. Who are your style icons?
None in specific

20. Describe your personal style.?
Simple and Casual

21. What are you going to do after this?
By the time I finish up this, my lil one will be awake so she will keep me entertained :)

22. What are your favourite movies?
Tamil - En Bommukutty Ammavuku & Mozhi
English - Mitr my friend
I can watch these movies any no of times.........

24. What are three cosmetic/makeup/perfume products that you can't live without?
Deo, Bindi and J&J powder :)

23. What inspires you?
Friendship

24. Give us three styling tips that always work for you:
No make up, matching small earings and a tiny bindi

25. What do you do when you have nothing to wear (even though your closet’s packed)?
Hmm will go for shopping - another reason to shop ;)

26. Coffee or tea?
Coffee

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

28. What is the meaning of your name?
Sharmilee - Happiness

29. Which other blogs you love visiting?
All those lovely blogs in my reader

30. Favorite Dessert/Sweet?
You name it I can have it - Yes I m true sweet lover!
If you ask me one then its badusha

31. Favourite Food.
Sambar sadam, Rotis with any side dish

**The rules of the tag 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.

So I am passing on both the award and tag to:
NOTE : If you have already taken up this tag pls ignore it!
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