Mysore Bonda Recipe is simple and tasty evening snack that is loved by everyone in India. This is a very famous street side food that has people standing in big queue. I have very good memories of eating crispy yet soft bondas sitting inside my car. Deep fried snacks are fav for all South Indian people. This particular mysore bonda is very famous in karnataka. I have never been a big fan of deep fried items but this I can make exception, it taste really good. We make 2 varieties of mysore bonda. one using urad dal(ulundu) and another using maida. If you are in a hurry make this mysore bonda but if you have time try making this MYSORE BONDA (ulundhu version) they both taste so good and they pair perfectly with coconut chutney.

I like eating it with hot sambar too. Any coconut based chutney would go well with this mysore bonda recipe. This only takes 10 mins to prepare and just let it rest for 30 minutes to get a really crispy and yet soft bonda. I love having this bonda when the weather is very good. Its perfect for now, winter season. I like spending less time in kitchen during evening tea time. While I wait for the tea to get ready I can easily pop up these bonda. Dad and hubby are big time evening snack lovers and I am not a fan of evening snack especially fried items and I know men all love their tea with some crunchy snack. So I always have a list of quick snack menu to prepare. Now off to making of Mysore bonda recipe.

Step by step of making of mysore bonda recipe using maida or all purpose flour

Mysore Bonda Recipe (Using Maida)

By Janani December 19, 2016

• Prep Time : 15 minutes
• Cook Time : 30 minutes
• Yield : 20 bonda

Ingredients

• Maida Flour - 1 cup
• Rice flour - 1/4 cup
• Yogurd / Curd - 1/2 cup
• Baking soda - 1/2 tsp
• salt to taste
• Finely Chopped ginger - 2 1/2 tsp
• Finely chopped Green chillies - 1 tsp
• Coriander leaves,finely chopped - as per requirement

Instructions

1. In a bowl add maida, rice flour, baking soda and salt. Mix them well, to this add yogurt, ginger , green chillies and coriander leaves and mix it well.


2. Add water little by little to get that vada batter consistency ( I had added 1/4 cup of water over all). Now let it sit for 30 mins.

3. Now pour some oil in a pan and let it get hot. Now mix the batter one more time and using your finger or using spoon try adding one by one piece of bonda batter to this hot oil. (The oil shouldn't be too hot, otherwise the bonda will get brown soon and also the batter consistency shouldn't be too watery otherwise the bonda will absorb all the oil)

4. Now turn to both sides and see that the bonda are golden brown in color. Collect them in a kitchen tissue paper and let it absorb the remaining oil. Now serve it with yummy coconut chutney.


5. Snacks is ready to be served with evening tea or coffee.

 

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Corn Chaat or Masala corn chaat is one of the easiest and tasty chaat that you can make within 20 mins of time. But if you have to wait for it to be fully cooked, then you can easily kill some time on sites like 카지노 커뮤니티.

I love chaat of all kind and since this corn chaat requires very few mins to prepare I always go for this chaat when I have guest at home. I make this corn chaat little differnt but I tried this version from my friends Kavitha place and had fallen in love with it. I loved blending fresh raw onion, tomato, cucumber and fried peanuts to this corn chaat. They taste so damn good and the hint of butter just takes the aroma to next level. Its definitely a treat to your taste buds. You can explore lots of stuff and do lots of variation by introducing fresh sev or boondi or even some spicy poha to this yummy chaat. I like adding differnt types of topping to this corn chaat. Try making this corn chaat just before your guest enters. Fresh chaat always taste good. I also add pepper sometimes to make it little spicy but red chilly powder is more than enough for the good spice.

Kids will love this corn chaat for sure, you can adjust the spice according to your kids taste bud. I would suggest not to omit cucumber and peanuts because they add a very good blend to this corn. I add finely chopped carrots too sometimes since my daughter likes it. I tasted this at my friends place and have been a big fan since then. I just love it a lot. This is perfect for winter times or when kids come home from school. My husband loves this corn chaat when he is back from work. Since it’s easy to make its can be made in few mins. I love my evening tea and this is just a right and healthy stress free snack to serve to your family. Other corn varieties for your evening snacks can be Masala Corn , Grilled Corn and Corn vada. Now off to making of corn chaat.

Step by step of making corn chaat recipe

Corn Chaat Recipe (20 min snacks)

By Janani December 17, 2016

• Prep Time : 10 minutes
• Cook Time : 5 minutes
• Yield : 3 bowls of corn chaat

Ingredients

• Butter - 2 tsp
• Sweet corn kernels - 2 cup
• Onion,finelly chooped - 1/4 cup
• Tomato, finely chopped - 2 tsp
• Cucumber,finely chopped - 1/4 cup
• Roasted Peanut - 1/4 cup
• Lemon juice - 2 tsp
• Chaat masala powder - 1 tsp
• Salt to tatse
• Chilly powder - 1 tsp
• Coriander leaves, finely chopped - as per requirement
• Sev or Boondi - as per requirments

Instructions

1. I used frozen sweet corn kernels here. So take 2 cups of them and add little water and  microwave for 2 mins. Throw away the water.

2. Heat tawa/pan. Now add butter ,once it's melted add the sweet corn and let it sit for 3 mins till they are mildly toasted.

3. Now keep the above mentioned items ready. Take a big bowl and add the hot sweet corn kernels. To this add chilly powder,chaat masala and salt. To this add onion,tomato,cucumber, peanuts and lemon juice.


4. Mix everything well . Now add the finely chopped coriander leaves and serve it hot.  I Didn't have sev or boondi when I did this but sprinkle on top and it taste so good. Try adding sev to this corn chaat.

5. Yummy tasty corn chaat is ready in 10-20 mins for your evening tea time.

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Peas Kachori / Matar Kachori is one of my most favourite evening snack to munch during winter season. This soft flaky yet crunchy snack is definitely a treat to your taste buds. I first tried this when I went to DELHI. I went with my family and I couldn’t resist seeing this in a shop, but was not sure if I would like it. When I kept staring at it, a lady next to me asked if I want to try it? and I hesitantly repeated that ” I am not sure, since I am usually a Chaat lover and not a big fan of deep fried hard snacks”. She then ordered it and I just grabbed my pani puri and went back to my table. I was surprised to see this lady walking to my table and showed me this yummy peas kachori/ matar kachori drenched with sweet and green chutney and I couldn’t say no to it.

I tried it and have been hooked to it till this day. I keep hearing from my friends that I am suppose to eat it with tomato sauce. I have never seen or tried this in any other form, so I always make it like the way this lady offered me. Drenched with sauces and sev.  even add some sweet yogurt if I am in a mood for peas kachori chaat version. Like I said I have no idea if this is drenched or eaten as main with sauces on side, I love it this way so sharing it the same way. This peas stuffing is so good and I can bet you can’t just stop with 2-3 pieces, it’s very addictive. You can also make this pes kachori/matar kachori filling and make it as puri and enjoy with potato stuffing. I have similar type of peas kachori puri recipe as dinner and pairs so good with Spicy dum aloo curry(Spicy potato curry)  Okay now off to making of Matar kachori/ Peas kachori recipe.

Step by step of making matar kachori/peas kachori recipe

Matar Kachori Recipe | Peas Kachori recipe

By Janani November 3, 2016

Perfect evening time snack and taste so good. Peas kachori is one of the best kachori and will be loved by all. It's very addictive and kids will love it too. Adjust the spicy and enjoy the crispy yummy peas or matar kachori for your evening time snack.

• Prep Time : 15-20 minutes
• Cook Time : 10 minutes
• Yield : 10-15 Matar kachori

Ingredients

• For Peas Filling:
• Green Peas (I used frozen) - 2 cup
• Ginger & Green chilly paste - 2 tsp
• Hing or Asofoetida - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam Masala - 1/2 tsp
• Coriander/ Dhania powder - 1 tsp
• Amchur Powder/ Dry mango powder - 1 1/2 tsp
• Salt to taste
• Fennel Powder - 1 tsp
• Besan Flour - 3 tsp
• Jeera/ cumin seeds - 1 tsp
• Oil - 2 tsp
• To Make Kachori:
• Maida / all purpose Flour - 2 cup
• Ghee - 2 tsp
• Salt to taste
• Water - as per requirement

Instructions

To Make Kachori:

1. In a bowl, add maida, salt and sugar. To this add water little by little and knead to a soft dough(Like chapati dough)

2. Let it rest for sometime, now start making Peas Filling.

To make Peas Filling:

1. I have used frozen green peas here, we need to boil for few minutes and mash little bit in a blender. Dont over mash then it will become like paste. Just coarse blend stage.

2. Heat pan and add little oil, to this add jeera, then add ginger chilly paste(I used 6 green chillies & small piece of ginger) coarsely blend peas and saute for few mins.

3. To this add turmeric powder, garam masala,coriander powder,Amchur powder, fennel powder & salt. Blend everything well. Switch off the flame. Now add besan flour and mix them well. Besan flour will cook on this heat and will not leave a raw smell. If you feel the raw smell is still there, then slightly let it cook for a min and switch off the flame. Let it cool completely.


Procedure to make Matar Kachori /Peas kachori:

1. Now take the maida dough and make small pieces to ball shape, using roller pin make them flat like small puri shape( shape should be small,not big)

2. Now take a tsp and add the peas filling and keep it in center of the maida dough as shown in pic. Now slowly using the dough ends, seal it completely like shown in pic and flatten it little bit like we do for kachori shape.

3. Make all the kachori fillings using the pea by repeating the above steps. Now heat oil in pan, when the oil is hot enough deep fry these kachoris. Turn to other side when the first side turns mild golden in color. You can add 3-4 kachori depending your pan size(Don't keep the oil too hot, the oil should be medium hot)

4. Now carefully remove the kachoris and place on the tissue paper to absorb the oil. Serve it hot with green and sweet chutney in a bowl. Enjoy this yummy tasty matar kachori for your evening snack.

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Thayir Vadai Recipe is my fav snack for evening time. I love anything with curd/ thayir. I used to be a big time fan of North Indian Dahi balla but after tasting south Indian thayir vadai I changed my mind. Its so mild, flavorful and taste amazing after a long soak in curd/ thayir. Mom used to make vadai pretty much every weekend since dad loves it a lot. My dad loves all kinds of snacks that’s made with besan flour/ Kadala mavu. I have never tasted thayir vadai at home. Amma usually make Sambar vadai, Rasam vadai or usually Vadai/ Vada( Urad Dal) with spicy yummy coconut chutney or Tiffin sambar. May be my mom would have made thayir vadai but I haven’t tasted it. I usually never try any snacks when I was a kid. Mom used to be such expert in making all kinds of snacks. I was not lucky enough to eat it. It’s only after marriage I learned to make all kinds of snacks from mom, since hubby loves all kinds of snacks.

Even though I make all kinds of snacks, I never used to eat it. I have this weight conscious feeling from college that kadala mavuu/ Besan flour is not good for health. I  suddenly had craving to eat thayir vadai/ Dahi vada and I called amma and asked her if she knew. She was so angry when I asked her that question. She said she has made it so many times and I never even tried it once. hmmm I felt bad and then consoled her saying I will try it one day and will learn the recipe from her. I noted it down and made the Thayir vadai that evening itself. Oh my god I cant believe I had missed an awesome food all these day and since then I make it whenever I feel like. Thank to amma. Now off to making of thayir vadai recipe.

Step by step pictures of thayir vadai recipe

Thayir Vadai Recipe | South Indian Curd Vadai

By Janani September 19, 2016

• Prep Time : 2hrs minutes
• Cook Time : 15 minutes
• Yield : 15 vadai

Ingredients

• Ulundhu / Urad dal - 1/2 cup
• Green Chillies - 3
• Ginger, chopped - 1/4 inch
• Hing( Asafoetida) - a pinch
• Curry leaves - as per requirement
• Coriander leaves - little bit
• For tempering:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Jeera - 1 tsp
• Curry leaves - little bit
• HIng - a pinch
• Coriander leaves - little bit
• For Curd/ Yogurt Mix:
• Grated coconut - 2 tsp
• Jeera - 1 tsp
• Green Chillies - 6-8 slices

Instructions

1.  Soak urad dal for 2 hrs. Grind it to smooth dough. dd water 1 tsp at a time. Totally add 2-3 tsp for 1/2 cup urad dal. The vada dough should be light and fluffy.This will easily take 5-7 mins. have patience Once the vada batter is soft and fluffy remove from blender and transfer to a bowl. Now beat with hands to make it fluffy.

2.  Grind green chillies and ginger to paste. Add it to vada batter. to this add curry leaves, hing, coriander leaves and salt. Mix everything well.  Now You can either make the vada right away or store in refrigerator and make it when you feel like. Keeping in friede gives soft and crispy golden vada/ Vadai.

3. Now heat oil in kadai and deep fry the vadai/ Vada to golden brown. Take vada batter and make it round and pierce a hole using your thumb and make vada. If you are not able to make the hole, just roll it round like shown in pic and deep fry the vadai/ vada. Try giving the right shape to vadai, if not it's okay don't panic. Until then keep practicing. See this Medhu Vadai/ Medhu Vada link for detailed explanation.

4. Now boil some water and pour it in a bowl. Now add the fried vada to the hot water an dlet it soak for 3 mins. Then remove the vada/ Vadai and squueze the water out . See to it that it doesn't loose its shape. Keep it in a plate. Now in a blender make a paste of coconut, jeera and green chillies. Add little water and make it like a paste as shown in pic. Now add this to curd, add salt and mix everything well.




5. Thayir/ Curd should not be thick or too watery. Curd should be semi solid consistency. Now pour the curd mixture on top of soaked vada . Now make the tempering mentioned above and mix it in curd . Let it soak for 1 hr or more. It taste good when its soaked for longer time.

6. Now serve it in a bowl by grating the carrot and sprinkle some kara boondhi or mixture. It will taste so yummy and you tummy will thank you.

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Ribbon pakoda recipe is our family fav snack for tea time. This ribbon pakoda is made on special days like diwali, krishna jeyanthi or on any auspicious day. This snack is  my dad fav and my mom used to make it every weekends. She used to make a big batch and store it in air tight container. My hubby loves it too so I have also started to follow my mom step and just make them whenever he has craving for snack.

Adding pepper is the important ingredient here. I have seen lot of people just adding only red chilly powder to this but try adding pepper powder and you will feel the flavor change and it will taste very very good. I try to add pepper powder little more since my dad and my hubby loves the pepper flavor a lot. Ribbon pakoda is super easy to make and can be ready in 10 mins. Secret of making a good ribbon pakoda is kneading the dough soft and non-sticky. Once you have learned that its a easy  breezy walk. Try to add butter and oil to this since it will help you get a non-sticky texture. When I initially started making it , it was hard to squeeze the dough out of the ribbon pakoda press since I used to mix the dough little tight or little watery. Both are wrong the dough should be soft and non- sticky. The reason why I keeps stressing this point is I didn’t really know how to make this ribbon pakoda right until I learned this tip.

I don’t want you to go through the frustration that I went through while learning this snack. Making food should be fun and easy and not stressful right ??? My dad and hubby loves a good besan(Gram flour/ Kadala mavuu) based snacks and I have lots of them in my list and you can check these recipes here like Mysore pak, Oma podi/ Sev/ Kara pusa, Kara Boondhi,  Off to Making Ribbon pakoda recipe now.

Step by step of making Ribbon Pakoda recipe

Ribbon Pakoda Recipe( Evening Tea Snack)

By Janani August 27, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 2 cup

Ingredients

• Besan Flour - 1 cup
• Rice Flour - 1 cup
• Butter,melted to room temerature - 2 tsp
• Oil - 1 tsp
• Jeera - 2 tsp
• Pepper powder - 2 tsp
• Chilly Powder - 1/2 tsp
• Hing(Asofoetida)/ Perungayam Powder - 1/2 tsp or more according to your flavor preference
• Salt to taste
• White sesame/ Vella Ellu(Optional) - 1 tsp

Instructions

1. In a big bowl add besan flour and rice flour equally and mix them well. To this add salt, pepper powder,chilly powder, hing, jeera, white sesame and mix everything well.

2. Now add butter,  mix it again. Now slowly add water little by little and make a soft dough(Dough should not be very tight or very loose)Now add the oil and make a nice non sticky dough and cover it  with a cloth or lid and let's start the frying process.

3. Now heat oil in a kadai/ pan. Pour oil till the ribbon pakoda can immerse inside the oil. Do not keep the flame high, keep in medium flame.

4. Now use the murukku press that is used to make ribbon pakoda, like shown in pic. (I have 2 variety of murukku press, you can make with anything)That is the called ribbon pakoda achu or press  that is used to make ribbon pakoda. Now take a portion of dough and roll in and keep inside the murukku press .


5. Keep the flame in low, now press the murukku press and slowly make it in circular layer. Now Increase the flame to medium and let it fry for few mins. Slowly turn the ribbon pakoda to another side using a ladle and when the huss sound stops remove from oil and transfer to a tissue paper for absorbing excess oil. Proceed the same way with remaining dough and once done let it cool for few mins.

6. Either serve it hot for your family or if you are planning to store it let it cool down and pack it nicely in an air tight container. This will stay nice and crispy for a week or more . Have fun with evening tea time.

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Masala Corn recipe is super easy to make and perfect for a quick snack. I send this to my kid school for lunch and she will have it during her snack break. If you get sweet corn kernels separately then this masala corn will be ready in 5 min …maximum. Kids will love it, so you can make when your kids friends visit. It is  also a quick snack to make when kids are back from school. Secretly we can also munch on it. Its too addictive and my tummy loves it a lot. I remember getting in line when these masala corn entered in to malls. Chennai always had great foods and I loved exploring them a lot. When I was in college like 15 years before, this masala corn and lot other varieties of corn based was super hit in all shops.

Every mall has this sweet corns with different varieties of recipes. I remember them being called as “AMERICAN SWEET CORN” . I used to wait for weekend so we can visit malls and enjoy this tasty yummy masala corn. Yes I never went out on weekdays. Dad was super strict back then, so I was only allowed to visit malls  during weekends. I remember how crowded this sweet corn place was. Me my brother and few friends used to go and stand in line for so long. There were variety of choice to pick and I was always confused which one to pick since all were drool worthy. Finally I would pick masala corn or Tandoori sweet corn and happily finish them in 5 mins.

There are so many recipes you can make using sweet corn and few recipes are… Corn vada, Grilled Corn, Corn Chaat, Corn Cheese balls, Corn Soup. Out of all , this masala corn is the easiest.  Even though I make it very regularly, I still crave for the mall ones. I don’t know why??? Certain things are good to remember… don’t you think so?? But homemade are best and my first choice on my kiddie list is def this masala corn.

Step by step recipe for making masala corn.

Masala Corn (Sweet Corn Recipe/ Kids Recipe)

By Janani August 13, 2016

Ingredients

• Sweet Corn, kernels - 2 cup
• Lemon juice - 1/2 lemon
• Chaat masala - 1 tsp
• Butter - 1 tsp
• Pepper powder - 1/2 tsp
• Chilly Powder - 1 tsp(add more if you want it spicy)
• Salt to taste

Instructions

1. Fill water in a pan and boil the sweet corn kernels. If you are using the whole corn cob, then peel the corn and boil them in pressure cooker for 2-3 whistle and proceed with the below steps.

2. Since I readily got sweet corn kernels in a packet, I just boiled it for 3-4 mins or till they get soft. Now remove from pan. While they are still hot, add butter and mix it well.

3. To this add lemon juice from half lemon, chaat masala, chilly powder, pepper powder and salt. You will need very less salt since chaat masala has little salt in it.

4. Mix everything well and serve it to your family. You can increase the chilly powder if you want it spicy. Use less spice when you serve it to kids. Evening snack ready to eat. Give it to kids for lunch box or serve it when they return from school.

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Pesto Pizza is simple to make and its very tasty. All you need is homemade or store bought pesto sauce. I love this pesto pizza a lot then the regular vegetable pizza. The base is so much tastier with pesto sauce than the marinara sauce. It takes only 15 mins to spread the veggies if the base and pesto sauce is ready. You can also minimize the work if you plan to make it quick for your guest either by getting the pizza base or pesto sauce from shop. But there’s nothing like a freshly homemade pizza made from scratch. I have Pesto sauce made ready at home. I use it for lot of things and it taste so good on breads when grilling them and I add on veggie omelet and My hubby adds it to egg omelet too. I don’t eat non veg but he says it taste so good on egg. Have you tried on Dosa, well it taste so damn good and I will post the recipe very soon. I enjoy this pesto sauce with everything.

Recipes used with pesto are…..Pesto pasta, Pasta Primavera, Pea pesto crostini  this can be  made if pesto is ready in hand. I LOVE the flavor of basil and nuts in them. When applied on any toast or hot bread they melt in your mouth. Never tried on chapathi though hmm… have to experiment on that lets see. Making Pizza at home is super easy when ingredients are followed correctly. I have made  VEGGIE PIZZA at home too. But pesto pizza is more preferred and my daughter loves it a lot. All you need is love for pizza and little patience while making the dough. You can use any veggies of your choice. I add mushroom also to this recipe for my husband, since I don’t like it I add more pineapple to my side.

Pizza based recipes are Veggie pizza, Cheese Pizza, Stuffed Capsicum Pizza, Bread pizza Tartlets, Uthappam Sandwich

Now off to step by step making of pesto pizza

Pesto Pizza

By Janani July 24, 2016

• Prep Time : 2 hrs 15 minutes
• Cook Time : 15 minutes
• Yield : 12 slices of pizza

Ingredients

• To Make Pizza base:
• Yeast - 1 tsp
• Sugar - 1 tsp
• Lukewarm water - 1 cup
• Salt - 1 tsp
• Olive Oil - 3-4 tsp
• Wheat Flour - 1-1/2 cup
• All purpose Flour - 1-1/2 cup
• For Topping:
• Homemade Pesto Sauce - 1 cup
• Onion, sliced - 1 cup
• Tomato - 1 cup round sliced
• Pineapple - 1 cup or more
• Capsicum(all colors) - 1 cup or more
• Baby Corn - 1/4 cup
• Olives,sliced round - 1/2 cup
• Italian seasoning - 2 tsp
• Olive oil - 1 tsp
• Salt to taste
• Mozzarella cheese - 2-3 cup

Instructions

I have used 50-50 of all purpose flour and wheat flour for this pesto pizza. I like how the crust turns out when its used 50:50. Now off to making pizza base....

1. In a bowl add 1 cup of water and warm it. When I say lukewarm that means it should be warm but not hot. When you touch your water with your finger, it should be bearable. If its too hot then the yeast wont rise. This step is very important.

2. Take a small bowl, now add sugar, yeast and mix it well. To this add lukewarm water and mix it again and let it rest for 10-15 mins. It will form bubbles and you will get sour smell and the liquid will look puffed up. (If this stage doesn't happen, then either your yeast has expired or the water is very hot. This step is super important. If it doesn't rise well then you will not get a good crust pizza base)

3. Now take a wide bowl, add wheat and all purpose flour equally in it. Now add 1-1/2 tsp salt, mix it well. To this add olive oil and then pour the puffed yeast water and mix it slowly little by little with dough.

4. You will get a nice elastic kind of dough. Knead it for 10 mins to get a soft dough. .Now coat some olive oil to the pan and place the dough and cover it. Let it sit for 2 hrs. More it rests ,more soft the dough will turn to be. I always make it around 4 in the evening and use it by 7 to make pizza.

5. When you open it after 2-3 hrs, you will find the dough raised double the size. Beat it well so the bubbles are released. Now start making it round, using a rolling pin. Then add homemade pesto sauce and spread it nicely. If you want to feel just the pesto aroma, just add tomatoes, capsicum and cheese.

6. If you want more veggies then add all the mentioned veggies on top or any topping to your liking. Then sprinkle Italian seasoning liberally on top. Now add mozzarella cheese and finally sprinkle olive oil on top and its ready to go inside the oven. You can make 3 small sized pizza or 2 medium sized pizza with this dough.

7. Bake at 425 deg F for 15-20 mins or until its little brown on top. Take it from oven and slice them to 6 slices and enjoy the pizza. Pesto pizza is ready to eat. YUMMMM....

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Roasted Garlic Potato wedges  are big hit recipe in my parties or get together. It’s always been kids favourite. All ages love this. I usually make it in a huge batch say like 15-20 potatoes. It vanishes in less than 5-10 mins. Its super tasty snack to enjoy with your friends and family. If you haven’t tried , then you definitely must. You are missed out a great snack. So adding more ingredients is up to your own imagination. I always like using fresh garlic pieces and also little bit of powdered garlic powder, but its totally optional since fresh chopped garlic anyways bring an awesome flavor to the potatoes.

Grilling potatoes or baking potatoes is so much fun. Our family always have special dinners or snacks. Friday nights are always special and I always make grilled stuff or I enjoy baking or d some dips and try some different cuisine snacks. When I have unexpected guest then the first thing I start preparing is this roasted garlic potato wedges. It’s fun to make and will never disappoint you.

I Love baking veggies and have quite a collection of recipe which you can make on special occasion like movie night or just chill day or when you have all your friends or cousins coming over for a drink or when you camp. These are the best recipes I would recommend to try and will turn out perfect. Tested and approved for sure hahahaha. Other oven roasted varieties are..Asparagus Grill , Roasted brussel sprouts, Grilled Corn,  Grilled Veggies.

You can make lots of stuff with potatoes but this garlic roasted wedges are so yum and tasty.Adding garlic more to any dish gives an amazing flavor and the burnt smell of garlic is so yummy.

Now off  to making of Roasted garlic potato wedges  using step by step recipe.

Roasted Garlic Potato Wedges

By Janani July 6, 2016

• Prep Time : 20 minutes
• Cook Time : 45 minutes
• Yield : 3-4 people

Ingredients

• Potatoes - 6-8
• Garlic,finely chopped - 1/4 cup
• Garlic Powder - 2 tsp
• Crushed Chilly Flakes - 2 tsp
• Italian Seasoning - 1-1/2 tsp
• Salt - to taste
• Olive Oil - 4 tsp
• Onion,finely choped - 1/2 cup
• Parmesan cheese(optional) - 1/4 cup

Instructions

1. Wash potatoes. Do not remove the skin. Dry them well. Chop potato to wedges and put them in a bowl.

2. I always use ziplock for mixing all the ingredient together. If you don't have it, just take a big bowl and mix everything together.

3. First add potatoes and then add oil and then step by step add everything mentioned in the list above. Coat everything well. Let it marinate for 10-15 mins.

4. Now switch on the oven and set to 400 deg F. Once it reaches the temperature, take a cookie pan or any long pan and cover it with aluminum foil. Spray some oil so the potatoes don't stick to the foil. Then spread the potatoes evenly and close the oven lid.

5. Now bake it for 45 mins or until they turn golden brown and crispy. Try to flip it every 15 mins so they don't get burnt. You can sprinkle some parmesan cheese after taking the potatoes out. Adding extra cheese is def tasty and you can less spice if you are serving it for kids. I forgot to click the pic that had cheese sprinkled.

6. Yummy crispy and spicy potatoes are ready to serve. Enjoy it as evening snack or during movie time or have fun with your friends for kitty parties.

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Corn Vada is a tasty and simple snack that will be loved by kids to adults. It pairs well with your evening tea. It can be made in 10 mins if the channa dal has been soaked a little early. My daughter loves this vada so much so I can surely say kids will love since corn is the main queen ingredient. Corn vada is a tasty snack to use in parties or potluck functions. I usually like making Masala vadai, Medhu vada, Mixed dal vada, vazhaipoo vada (Plantain flower), Mysore Vadai, Thayir vadai(curd/Dahi vadai)

Corn is universally like food item. You can make lots of corn varieties like Corn soup, Grilled Corn ,Corn Bajji, Corn Chaat, Corn Cheese Balls and many more varieties using corn. At my house evening tea is a must and my dad and hubby loves some snacks with it. I try to think of quick snacks to make for them when I am not in a hurry. Otherwise I can sit and make a long process snacks like Pav bhaji or Pani Puri. If you have any unexpected guest then vada and bajji are my first option to make. Even vada/vadai needs some advanced preparation like soaking the dal is required but bajji are much more easy to make when you have sudden guest dropping by your house.

But this corn vada is a total winner when you have lots of frozen sweet corn in your freezer or fresh sweet corn in your house. If you are using fresh sweet corn then try to boil it for 1 min and then proceed this process. Care should be taken when grinding the corn in the blender. No water should be used otherwise you will not be able to make ball shape for vadai. Wash the corn well and filter the water completely. Use a tissue paper to absorb all the leftover moisture in the corn.

Then proceed to step by step process mentioned below to make corn vada.

Corn Vada

By Janani June 16, 2016

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 15 vada

Ingredients

• Sweet Corn - 2 cup
• Channa dal - 1 cup
• Rice Flour - 4 tsp
• Dry red Chillies - 5-6
• Ginger,finelly chopped - 2 tsp
• Onion,finelly chopped - 1(medium size)
• Mint leaves - Handfull
• Salt to taste

Instructions

1. Soak channa dal for 1 hr. Wash corn and drain the water completely. Keep 4 tsp of corn separately to add later. In a blender add corn, dry red chillies, channa dal and blend coarsely. Do not water.

2. Now transfer the mix into a bowl. To this add rice flour, salt,chopped onion, ginger and mint leaves. Also add 4 tsp of corn kept separately. Mix everything together and make ball shape.

3. Now heat oil in a pan and when it's hot, keep the flame low and flatten the corn balls to vada shape and roll them into the oil. Now increase the flame to medium heat and roll them to both sides. When they turn golden brown collect them and place it in a tissue paper so the extra oil is absorbed. Serve this hot with hot chai/Tea.

4. Perfect corn vada is ready to eat and kids will love it too.

 

Notes:

• Adding mint leaves to vada gives a very good flavor.
• Always keep the flame low while putting the vada inside the oil.
• Care should be taken when blending the corn,channa dal and dry chillies(Absolutely No water)
• Stay away from stove while making snacks, just to be on a safer side.

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How to make grilled corn at home easily??

Perfectly grilled Corn can be easy achieved at your own without any problem. Corn is my mom’s fav and I remember her eating this full day. I am not exaggerating she will literally keep eating just this corn for whole day. She loves steamed corn the best but I like this grilled version a lot. I love corn in my dip and my daughter Joshu loves corn soup. Well you get my point right?? My whole family is crazy about it. Only place I don’t like corn is POPCORN.  Yes your heard it, I hate POPCORN. I am sure you are thinking I am a crazy women to not like popcorn but I don’t. Never liked even the smell of it. Imagine my position in theatres. Its soo hard and I always keep my nose covered since I can’t bear even the smell of it. Weird right???

Well in India all people love to do is shopping and going to beach. When you think of beach, the first thing that will come to your mind is raw mango(yummy) sliced long and sizzled with chilli powder and salt. Next famous one is grilled corn and I love the way they pour the lemon juice and cover the corn with chilli powder and salt. AWWWW … so yum. My mouth waters just thinking about it. Well it’s actually very easy to make it at home. All you need is gas stove and “voila” it will be ready in 3-4 mins. Some people make it on oven too but for people who don’t have oven, this is a blessing.

I always think of mom whenever I see corn. She passed away on Jan 1st 2016. God I miss her so much. So whenever I see this corn its holds a very special place in my heart.  Check other corn based recipes in my blog are  corn soup , Corn Chaat , Corn dosa and soon will be posting Masala corn.

Ways to make Grilled Corn

You can either try on the stove straight or you can make it in oven.Take care not to remove the green skin while grilling it on oven. Reason is, it will lose its original taste when the green skin is pelled. You can try making one with skin and one without skin and see the difference.

Other varieties of corn apart from grilled corn-

Check other corn based recipes in my blog are  corn soup , Corn Chaat , Corn dosa and soon will be posting Masala corn.

Now lets see the recipe on how to make grilled corn?

Grilled Corn- Indian Style Roasted Corn on the Cob

By Janani April 30, 2016

Ingredients

• Fresh Corn - 3-4
• Chilly Powder - 2 tsp
• Lemon,cut in to half - 1 or 2
• Chaat Masala(optional) - 1/2 tsp or more
• Salt to taste

Instructions

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.

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Kara Kozhukattai(with brown rice)

By Janani May 22, 2015

Kra kozhukattai is very simple and easy to make. This is usually made on Vinayaka Chadhurthi festival time,but everyone at my house love it so I make it whenever we feel like eating. Best during rainy or cold days. Its usually made with regular rice flour but I wanted to do it with brown rice so made it with that. Red rice is also very healthy and kozhukattai taste very good in that rice too. So why not try in all rice variety. We can make sweet kozhukattai too with all variety of rice. I love the jaggery flavor in it. It takes only 10 mins to make it. Only work is soaking the rice in advance.

• Prep Time : 10 minutes
• Cook Time : 10 minutes
• Yield : 25 kozhukattai

Ingredients

• Brown rice - 1 cup
• Coconut,grated - 1/4 cup
• For Seasoning:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Dry red chillies - 3-4
• Curry leaves - as per taste
• Moong dal/Paasiparupu - 3 tsp
• Salt to taste

Instructions

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.

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Baby Corn bajji

By Janani April 7, 2015

Baby corn bajji is family fav and everyone loves it a lot. Its very simple and quick to make,all you need is baby corn handy and then all done.I usually make this once a month and even my daughter loves it,its fun way to make kids eat this. Lots of ketchup on top and they gobble up quick.

If you are a bajji fan then this must be def on ur try list. Its fool proof recipe and anyone can do it. Even person who has never entered kitchen will get this right hahaha.

• Prep Time : 5 minutes
• Cook Time : 10 minutes
• Yield : 15 corn bajji

Ingredients

• Baby Corn - 1 cup
• GInger Garlic paste - 1 tsp
• Besan Flour/ Kadala Maavu - 1 cup
• Rice Flour - 1/4 cup
• Chilly powder - 1 tsp
• Salt to taste
• Asofaetida(hing) - a pinch
• Baking soda(optional) - a pinch

Instructions

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.

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