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. 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. Soak brown rice for 2 hrs in a bowl. Usually white rice is added but I like kozhukattai in brown or red rice.

2. Now grind rice and coconut together. Add oil in hot pan and do the seasoning mentioned above. Then add the ground coconut and rice mix together and keep stirring in low flame for few mins,till the mix becomes non-sticky like dough in texture.

3. Dry fry moong dal and keep it separate. This is optional but it gives nice crunchy taste to kozhukattai.

4. Now switch off the flame and let the dough cool off. Shape them inside your hand as shown in pic and steam them in Idly cooker for 10 mins. Now serve it hot and enjoy.

1. In a bowl wash and steam the palak for 2 mins in microwave. Let it cool. Keep the water safe.


2. Now blend ginger and green chillies to fine paste and  add palak and blend them all together.

3. Now add the paste to wheat flour,mix salt and carom seeds and mix all together to tight dough adding water little by little. I always add carom seeds/ajwain to all my parathas or chapathi. They extract very good flavor when made to hot chapathi.


4. Now heat iron griddle and make chapathi by rolling them first in to round balls and flatten them using roller and make a nice thin chapathi or roti. See to that both the sides have turned golden brown in color and serve it hot with a tsp of ghee on top.

5. I have served this with  beetroot raita. I love it so much but any raita variety is fine too. Try boondhi raita or okra(ladysfinger) raita or palak raita  of your choice.

1.In a kadai add oil and start saute dry red chillies, once they turn lite brown remove them otherwise it may burn dark. Keep it separate. To the same oil add mustard seed,channa dal,jeera,dhania seeds and saute it for a min and remove it. Let everything cool.

2. Now wash and dry the gongura leaves. Make sure they are dry otherwise they wont stay fresh for long. If the leaves are dry then pachadi will stay for a week or more.
3. Now add little oil and fry the leaves for few mins till they become soft, now collect in a bowl. let it cool.

4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins. The leaves should be 95% done but not completely like paste.

5. Collect them all in a bowl. Now in a pan heat oil and add the seasoning mentioned above and pour the tempering on top of the gongura item and mix everything well. Now add salt and see how it taste. Yummy tasty pachadi is ready to eat. Serve it hot with white rice on ghee as topping. Yumm its so droll worthy dish.

NOTES:
1. Adding hing and garlic is very important so do not skip this step. They give so much flavor to this dish.
2. Usually gongura leaf has a nice sour taste to it,if you find the leaves less sour you can add little bit tamarind. Here in USA the leaves don't taste the same all time. So test the taste and add tamarind piece if you need it.
3. Add oil as mentioned in this recipe,this helps in keeping the pachadi for more than a week. You can store in fridge too.
4. Serve it with rice,dosa,idly or chapathi. They taste excellent.

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.