How to make grilled corn at home easily??

Grilled corn is very easy to make and so much fun when it's homemade.

1. Peel the skin of the corn. I didn't want to hold the corn in hand completely so I used  stainless skewers and inserted them at the end of the corn .

2. Now switch on the stove and show the  corn directly on fire as shown in pic. Keep rotating the corn to all sides, so it doesn't burn on one side . This will take 2-3 mins. Once done, mix chilly powder,salt and chaat masala together in a small bowl and keep separate.

3. Now take the sliced lemon and dip in the spice mix nicely and start spreading directly on corn while it is still hot. Otherwise  just squeeze the lemon juice well coated on hot corn and finally sprinkle the spice on top. Its up to you how you want to do it.

4. Yummy grilled corn on stove is ready to eat.

1. Boil cheppankizhangu or arbi in pressure cooker for one whistle for  exactly 6-7 mins.  For 5 cheppankizhangu requires 2 cups of water to boil. Let it cook.  Remove them from cooker.

2. Peel the skin and keep it seperate for 2 mins. Then slice them like finger chips and deep fry them in oil till golden brown. Filter the oil placing them in a tissue paper. Let the oil gets observed.

3. Now mix salt and chilly powder and mix them all well. Quick and tasty cheppankizhangu fry is ready to serve.

1. Soak chickpeas/ kondai kadalai  over night and boil them for 10 mins in a cooker and keep it separate.


2. Now in a hot kadai/ pan add oil and fry small onion,tomato,garlic one by one and collect in a plate. To this dry fry grated coconut and keep everything separate in a cup.

3. In blender make a masala of this by adding chilly powder,dhania powder and salt. Add little water if required.
4. In a pan add oil once hot saute jeera then fry the remaining small onion,garlic,curry leaves and add the masala and saute for 5 mins. Now add turmeric powder and check for salt.

5. To this add  kondai kadali/chickpeas and add 2 glass of water and let it boil for 10 mins. When done switch it off. Finally add coconut milk and mix everything well.(if you add coconut milk and let it boil it may curdle so always switch off the curry and add coconut milk,the heat in curry itself will let the coconut milk blend)

6. Now serve it with hot white rice or Idiyappam. The kuzhambu taste so good and very mild,kids will love for sure.

1.  Wash baby corn in a big bowl. To this add ginger garlic paste,chilly powder,besan,rice flour,hing salt and a pinch of soda and mix it well.

2. Let it coat well. Sprinkle water according to the thickness required for bajji.

3. In a separate bowl add oil and let it get hot . Now low the flame. To this add corn one by one and keep the flame on medium now.

4. When they turn golden brown remove it and place them on a tissue paper to remove the oil. Serve it with tomato ketchup and enjoy your evening snack with family.

1. In a bowl place tamarind,pour hot water and let it soak for ten mins. Make pulp out of it and filter it using strainer and keep it separate.

2. Chop the vendakkai/okra to small pieces and slit garlic to two.

3. Now in kadai/pan pour oil and when hot add the seasoning mentioned above and saute them. To this add small onion,garlic and saute for few more mins.

4. Now add vendakkai/okra/ladysfinger and fry for 3-4 mins. When they get tender add tamarind paste and let it cook for 5 mins.

5. To this add turmeric powder,chilly powder,sambar powder,hing and salt. Add water as per your requirement and let it cook.
6. When the oil starts to bubble out and when the kulambu gets thick, just sprinkle the sombhu /fennel powder on top and stir it well. Switch it off in a min. I see big taste difference when I add this powder,if you don't like you can omit. But try once and feel the taste.
7. Serve this hot with white rice and some curry like potato fry,brinjal fry or any kootu variety.

1. Mash the potatoes well and to this add methi leaves(finely chopped). To this add green chilly and ginger paste,onion,jeera,salt,chilly powder,lemon juice or amchur powder.Then add mozzarella cheese.

2. Mix everything well. Taste to check taste.

3. Now roll them in bread crumbs and deep fry them in oil. If you want to skip deep fry,just shallow fry them in pan.

4. Serve it with green chutney or spicy tomato sauce. Yum its very tasty,perfect snack for tea time.

1. In a pan add oil or ghee and do the seasoning mentioned above.
2. To this add ginger,garlic and saute for a min. Then add onion,green chillies .

3. Now add cabbage and peas, when done add turmeric powder,chilly powder and salt. Stir them well. To this add cooked rice and stir them well.

4. Finally garnish with coriander leaves and serve it with papad or potato chips or with raita.

1. In blender coarsely grind the broccoli florets and keep it aside. In a pan add some oil and season it with little jeera, then add onion, garlic and ginger and saute them well.

2. Now add onion,green chillies and once they have been sauteed add broccoli and stir for few mins till the raw smell is gone.

3. To this add turmeric powder,chilly powder, garam masala, amchur powder and salt. Stir them well for few more mins. Switch if off. To this add coriander leaves and mix them all well.

4. Make chapathi dough and then roll them round as shown in pic. Once the broccoli stuffing is cooled enough, take a small ball sized stuffing and stuff in center of the dough as shown in pic.  Now close the ends as shown and roll them round.

5. Now dip in wheat flour  powder on both sides and start rolling them where it was sealed. Now when you have rolled enough, put them on hot griddle and let it puff up.



6. Let it turn golden brown in color on both sides as shown in pic and serve it hot with boondhi raita or okra raita or palak raita of your choice.

Methi Rice is simple to make and tasty heavenly with ghee and garlic inside....

1. Boil basmati rice separately in cooker. Once done remove them and add 2 tsp ghee to the hot rice. This step is important because they give very good aroma when mixed ghee with hot rice.

2. Now in a pan add little ghee/oil and once hot,add jeera and let it fry for few sec. To this add onion and garlic. Let it saute for a min or two. To this add finely chopped methi leaves and stir it well.(I always add salt to the methi leaves to take the bitter smell out)

3. When the leaves are little sauteed, add salt and turmeric powder. Keep stirring and add little chilly powder and stir well again.

4. Now add the hot rice and mix everything together. Yummy tasty smell will cover your whole house. Once blended well switch it off.

5. Hot hot methi rice is ready. Serve it with dal or raita. Simple yet elegant rice mix.

1. Let soya chunks soak in hot water for 2-3 mins. Then rinse them under cold water when they increase in size and squeeze them well.

2. Now blend them for a sec in blender till the skin is little coarse as shown in pic.

3. Now in a pan add oil and saute jeera, then add ginger & garlic. To this add onion and saute till translucent.To this add shredded or minced soya chunks and stir well for 3 mins till the raw smell is gone. Now add salt,green chillies,garam masala,chilly powder and amchur powder(dry mango powder)and mix it well.

4. Now take a ball sized dough and roll them flat,stuff this soya filling inside and make a knot like shown in pic(just close the ends from all sides)

5. Flatten it with your hands,dip in wheat flour and flatten them using chapathi roller. See that its evenly done so the stuffing doesn't come out. Now place them on hot tawa and make sure both the sides are lite brown in color. Crispy,tasty and healthy soya keema paratha is ready to eat.

6. Serve it with any kind of raita.

1. In a pan do the seasoning mentioned above,then saute garlic for sometime to this add fresh chopped tomatoes or store bought chunky tomato tin. Let it boil for sometime and the raw smell go. Say like for 5-7 mins.

2. Then to this add turmeric powder & hing then saute again for few mins. I dry roasted the fenugreek in a pan and blended them with chilly powder and added it to the tomato mix. So let it stir for 10-15 mins.


3. Keep cooking until the tomato chunkiness become thick and color will change to dark red color, now add salt. This process will take another 10 mins. Totally it will take 30 mins and when the tomato starts leaving oil at top after some time and gets that dark red color and becomes half of its volume switch it off.


4. yummy tasty tomato thokku is ready to eat. Goes very well with idly,dosa and chapathi. Store it in fridge for it will stay good for 6-7 days.

1. In a bowl chop cabbage,onion,green chillies,curry leaves,little hing,salt,chilly powder,rice flour,besan flour and mix them all together. Very little water is needed because onion and cabbage leaves little water. So add little like 2 tsp of water. Mix them and start heating oil in a pan.


2. Add little chopped mint leaves and mix it well.

3. Then roll like small balls and deep fry them in a oil and collect them in a tissue paper. Crispy yet soft pakoda is ready to eat. Yumm love this a lot. Serve it with your evening tea or coffee.