5 Minute Sidedish - SweetCorn Fry

Calling all the busy mommies!!

Here is a super simple easy "Sweetcorn Fry/Usali"

I am sure kids would love this!This would be a good side dish /salad for back to school lunch boxes.

As its Festival season now,you can make this usali for pooja offering and share it with your friends.

This could be a tasty add on for your meal plate.

Ingredients

Sweet Corn kernels Frozen/Fresh..................2 cups
Oil.................................................... .1 Tbspn
cumin seeds + mustard seed............. .1/4tspn
Lemon juice...................................... .1/4 tspn
Cilantro chopped.................................1 Tbspn
Green chilly chopped..........................2
Grated coconut(frozen or fresh)..........1 Tbspn
Salt to taste

Procedure

1.Take a frying pan,add oil.When oil is hot add cumin seeds and mustard seeds.
2.When the cumin and mustard sizzles add the frozen corn.
3.Fry for 1 min.
4.Add grated coconut,salt to taste and fry for 1 more min.
5.Add lemon juice ,cilantro fry for few seconds and ready to serve.

Tips

1.I used frozen corn,If using fresh corn - Run a knife and scrape the kernels and preboil or microwave for 3min.

2.You can skip green chillies and add pepper powder or mix them both.

3.Top it with a tsp of butter

Panner Vegetable Fry-Simple and Tasty!

I am always in hunt for quick and tasty sidedishes for roti/chapati/paratha.

Just tried a simple vegetable panner fry today and everone including my picky eater daughter loved it .

This simple dish is good for busy mommies!

I used potato,carrot,bellpepper,cucumber.You can opt out cucumber and add green peas.Try ur variations and share it in comments :-)....

Ingredients

Large potato peeled cut into pieces.................1
Large carrot  peeled cut into pieces.................1
Bellpepper cut into pieces.................................1
cucumber cut into pieces...................................1 cup
Grated Panner...................................................4 Tbpsn
Coriander powder...................................... ......2 tspn
Garam masala...................................................2 tspn
Oil.....................................................................1 Tbspn
Cumin seeds.....................................................1/4 tspn
Turmeric...........................................................2 pinch
Jaggery powder(optional).................................1/2 tspn
water.................................................................1/4 cup
salt to taste

Process

1)Take a deep pan,add oil,when hot add cumin seeds,turmeric & wait for 3 sec .
2)Next add vegetables except cucumber and water let it cook for 5 min
3)Now add masala powders,salt,cucumber and allow it to cook for 8 min or till 3/4 th done.(Sprinkle water if necessary)
4)Lets add jaggery,it gives nice taste.
5)Lets add grated panner and allow it to cook for 2 min.

 Enjoy with rotis

Samosa

Samosa -Crispy flaky deep fried pastry with spicy potato filling.

Samosa for me is King of Appetizers.

If I go to restaurants,the first thing I order is samosa.

I go to the party and I see samosa in menu & I am happy:-)

I am angry and if my hubby gets me a samosa I'm happy:-) and the list goes!

Samosa reminds me of  college days.There was a Punjabi stall close by and ,he used to make best samosas and jalebis,all time crowded..just can't forget the taste ! Our fun days were never complete without samosa.Gossip,chitchat,make bunk plans eating samosas:-).You might have similar ones too rite?

Well coming to the recipe ....

Outer Shell

 Maida/allpurpose flour 2 cups
3 Tbspn oil +1 Tbspn ghee
1/4 tspn ajwain(optional)
salt to taste
water to mix

1)Take a large bowl,add maida ,salt give it a mix.Next add oil and ghee and rub it into the flour for 2 min so the fat gets nicely coated to flour and you get nice flaky samosas.

2)Sprinkle few ajwain ,add water little at a time and make medium soft dough(It should be firm than chapati)

3)Cover it in wet cloth and set aside for atleast 20-30 min.

Filling

6 medium size..........Boiled smashed potato
2 Tbspn ....................Oil
2 Tbspn.....................Chopped coriander leaves
1.................................green chilly chopped
2 pinch......................Turmeric
2 pinch.......................Hing
1/4 tspn......................ginger grated
2 tspn.........................coriander powder
1/4 tspn.....................garam masala
1/2 tspn.....................chilly powder
cumin +mustard........1/4 tspn
salt to taste

1)In a pan add oil,when hot add cumin and mustard.Allow mustard to pop now comes turmeric,hing,ginger,greenchilly.Keep the flame low and add masala powders.

2)Add boiled mashed potatoes,boiled greenpeas,coriander leaves,salt to taste and mix well.

3)Your filling is ready.You can also add chopped onion and garlic paste to tempering to add a different taste.

Shape Up

1)Take a lemon sized dough,roll it thin to make a circle.
2)Take a knife,cut them into half.
3)Each piece makes one samosa.The bigger your circle,bigger the samosa,
4)Start making cone shape from one end.
5)Close the cone,sharpen the tip,press the ends well
5)Fill up the potato filling till 3/4th and close it(give a good press).
6)Let the samosa stand on the surface.

Below pics will give you good idea to shape it

Frying

1)Take a deep kadai,add oil for deep frying.
2)Make sure the oil is medium hot and not too very hot.
3)Drop ur samosas(i usually do 3 at a time)
4)Fry till golden brown.
5)Let it set on paper towels
6)Homemade samosas are ready to enjoy.

Serve it with green chutney and tamarind dates chutney

Impress your friends and family and enjoy your evening.A lovely teatime with samosa:-)

.

Happy Ugadi dear viewers-2015-Recipes

HAPPY UGADI to All My dear viewers.

SRI MANMATHA NAMA SAMVATSARA begins on March 21,2015.

Enjoy the auspicious day with your friends and family with " special recipe of ugadi" ie,obbattu .

Healthy salad kosambari is perfect for any festival side dish.

Easy,instant puliyogare ,pineapple gojju and the south Indians favourite sambar completes the  festival meal.

obbattu recipe

Kosambari recipe

Easy puliyogare

Pineapple Gojju

sambar

 

 

Karnataka Special-Ragi Mudde video

Ragi Mudde or the steamed ragi balls...Hmm never heard of it before??Well some might have heard it.Karnataka people will sure know this...rite?.

I can introduce this as most powerful healthiest and easiest meal of Karnataka.Hardworking farmers in hot sun usualy eat Ragi Mudde and soppu saaru(spinach sambar recipe) for their lunch.This gives them a lot of energy to continue their work and refreshes their tiredness.

For those who don't know,let me list some of the benefits of this wonder crop-ragi.

Rich in fiber and helps lower cholesterol level.

Ragi is rich in calcium and makes your bones strong.

Very good source of iron and helpful for anaemia patients.

Good source of protein.

Good for migranes and diabetic patients as it controls blood sugar.

This nutritious grain is well suited for pregnants and kids.

Lets come back to ragi mudde recipe.

Here is what you need

2 3/4 cup Ragi flour
3 1/2 cup water
1 teaspoon ghee
thick bottom vessel
wooden stick                                                 


                                                                    VIDEO

                                              Part 1 -Adding Ragi flour to boiling water with ghee   

 

 

 

Part 2-Turning the wooden stick to form lump free smooth dough

 

 

 

 

Part 3 -Shaping the mudde

 

Here is how to do

Ragi mudde is very easy to make but you have to pay a lot of attention to get a lump free smooth well done mudde.

1)Lets add water  and ghee to thick bottom vessel and when it starts to boil add ragi flour little at a time.

2) Place the wooden stick in between and try to push the ragi flour down so u don't see any dry  flour on top.

3)Leave it for 4 min on medium flame.

4)Now comes the patience job.You have to use the wooden stick to turn around,back and forth for atleast 2 min till you get lump free smooth mixture without dry flour.

5)Lets close the mixture 3/4th not fully and allow it for 2-3 min in medium flame.

6)Scoop out the mixture and dip your hands in cold water frequently while making round shaped balls.Handle with care.Usually the round ragi balls are made when hot and ate when hot.

 Serving suggestion Before u eat ,make a hole in the middle ,add a teaspoon of ghee and pour spinach sambar around or mixed veg sambar.


How to eat:-)
Yes ragi mudde has a special way to eat.
1)Take a bite size piece.Press it in sambar,turn around press again.Now pressed mudde alond with sambar is swallowed .....hm interesting rite?yes you don't chew,you swallow!Once you get hang of it,u will be addicted to it.

EAT RAGI MUDDE ,SPINACH SAMBAR AND HAVE A ENERGETIC DAY.
 

HAPPY BHOGI AND SANKRANTI DEAR VIEWERS

'
                                         "Wish u and ur family a very happy sankranti"

Here is the link for sankranti recipe khara pongal,side dish for khara pongal,sweet pongal,ellu bella

                                Sankranti Recipes

Sweet Pongal

Sankranti festival is not complete without sweet pongal and khara Pongal recipe.

Here is what you need.

Rice..........................................1 cup

moong dal................................0.5 cup

Jaggery roughly powdered......11/4cup.

whole milk...............................1/2 cup
pacha karpoora...................... ..a pinch(optional)

ghee..........................................2 Tbspn

elachi........................................3

cloves.......................................4

saffron strands..........................5-6

cashew pieces...........................1 Tbspn

raisin.........................................1 tspn

water to pressure cook and adjust consistency.

Here is how to do

1)Lightly roast moong dal in low flame for 3 min or till u get nice aroma.Dont make it black or brown.

2)Wash the rice and roasted dal and pressure cook with two times of water.Sometimes it may require a little more or less water depending on how old is the rice.Old rice requires more water.

3)In a thick bottom vessel,tranfer the cooked dal rice,add jaggery,milk,around half cup water.In a medium flame bring it it boil .Let the jaggery melt completely and allow few more minutes to boil.At this time u can check to see if u need some more jaggery next add a pinch of edible camphor.
.Also make sure u keep stirring now and then as it has high tendency to stick in the vessel and burn.

4)Now lets add tempering.Heat ghee once it melts add cashew,raisin,cloves,elachi.When cashew turns light golden brown and raisin swells up.Add it to pongal.

5) Give a good mix keep it in low flame for 3-4 min.

6)Sweet Pongal is ready to enjoy with khara pongal.


Note-Edible camphor/cooking camphor gives very nice aroma to the pongal.Make sure u add a pinch,just like u need hing/asafetida.In temple prasada they usually add pacha karpoora to sweet pongal.

You can opt out milk and add just water if u prefer.