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Friday, August 26, 2011


After quite a long time, I looked upon my blog hits statistics and WOW!!!!! I am really happy that my blog has reached about 4,13,684 hits as of now.

Some statistics of my cookery blog:

No:of posts posted - 423
No: of invaluable friends - 469
No: of hits - 4,13,684

Thanks a lot for your loving and continuous support and invaluable friendship. Its you all who have made it a real success. Thanks for your prayers and suggestions as well, which helps me to be more committed and dedicated in my work.

Coming to the recipe, I have posted a pointwise instruction as numbered in the pictures.


Corn flour - 1 cup
Water - 3 cups
Sugar - 2 cups
Ghee - 1/2 cup
Almond & Cashews - 1/4 cup
Powdered cardamom - 1/2 tsp.
Red food colour - a generous pinch


1. Dry roast corn flour till the raw smell is diffused but the colour should be white.
2. Crush almonds and cashews and fry it till golden brown in a spoon of ghee. Grease a plate (preferable 2" depth) with ghee and spread the fried nuts and cardamom powder. Keep aside.
3. Mix corn flour with water. Add the food colour. Make a liquid without any lumps.
4. Heat a pan, add sugar and 1/4 cup of water.
5. Stir till the sugar is dissolved.
6. Allow the sugar syrup to boil until one string consistency.
7. Pour in the corn flour mixture to the sugar syrup.
8. Stir continuously.
9. When the mixture is like jelly add the ghee little by little.
(Note : Do not pour in the entire ghee).
10. Stir continuously till the ghee leaves the sides of the pan, and a little more.

11. Take the greased plate.
12. Transfer the mixture quickly into the plate and pat it to get a uniform surface.
13. When slightly warm transfer it upside down into a serving tray.
14. Allow it to cool.
15. Grease a knife with ghee and cut into desired shapes.
16. Delicious home made corn flour halwa is ready.

Tuesday, August 23, 2011



Mixed vegetable - 2 cups. (Any vegetable of your choice. I have used capsicum and cauliflower)
Cauliflower florets - 2 cups
Capsicum - 1
Tomato - 2
Onion - 1 (optional)
Grated ginger - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Mustard seeds - 1/8 tsp.
Turmeric powder - a pinch
Coriander powder - 1 tsp.
Cumin powder - 1/4 tsp.
Garam masala - 1/2 tsp.
Chilli powder - 1/2 tsp.
Amchur - a pinch
Hing - a pinch
Salt - as per taste
Coriander leaves - few
Oil - 2 tablespoons


Cut cauliflower into florets, wash well and soak in water alongwith salt for 15 minutes.

After de-worming wash the florets again. Half boil the florets alongwith salt. Drain & keep aside.

Chop onions, tomatoes and dice capsicum.

Heat oil in a pan and add mustard seeds. When they crackle, add turmeric powder and cumin seeds. Add grated ginger, and capsicums(If adding onions, add at this stage. I haven't used it). Saute till u find white spots in the capsicum . Now add chopped tomatoes and saute for 5 minutes. Add the half-boiled cauliflowers. Add coriander powder, cumin powder, chilli powder and required amount of salt. Mix well, sprinkle some water and cook covered till done. Take out the lid and add the garam masala. Mix well and saute for a minute. Turn off the heat and add amchur powder.

Garnish with coriander leaves.

A simple cauliflower-capsicum curry and a comfortable side dish with Phulkas, rotis and pooris. Goes well with South Indian & North Indian thali.

Monday, August 8, 2011


Kovakkai in Tamil, parwal/ tindora in Hindi, dondekaya in kannada, is a vegetable which has a lot of health benefits. Studies say it reduces blood sugar levels and is highly beneficial for diabetic patients and it is rich in beta carotene.

Kovakkai (Parwal) - 1/4 kg.

Tomato - 1

Turmeric powder - a pinch
Coriander powder - 1/2 tsp.

Garam masala powder - 1 tsp.

Salt - as per taste
Milk - 1/4 cup

Fresh cream - 1 tablespoon


Oil - 2 tablespoons

Cumin seeds - 1/4 tsp.
Cinnamon - 1" stick
Cloves - 2
Cardamom - 1

To grind to a paste :

Cashews : 5 or 6
Coconut scraped - 1 tablespoon

Red chillies - 2


Chop tomatoes. Wash and cut parwal into thin, long pieces.

In a pressure pan, heat oil, temper with the given ingredients, and add the tomatoes. Saute well. Now, add parwal, turmeric powder, coriander powder , required amount of salt and mix well. Saute for 2 minutes. Add a cup of water and pressure cook for a whistle.

Meanwhile, grind the cashews, coconut, and red chillies to a fine paste. Keep aside.

When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till thick. Finally add the fresh cream and mix well.

Serve hot with any Indian flat bread of your choice.

Monday, August 1, 2011



Baby corn - 15
Corn flour - 1/2 cup
Maida - 1 tablespoon
Rice flour - 1 tablespoon
Ginger - garlic paste - 1 tsp. (optional)
Salt - as per taste
Ajinomoto - a pinch (optional)
Chat masala - 1/4 tsp.
Chilli powder - 1/4 tsp.
Pepper powder - 1/8 tsp.
Oil - to deep fry
Cooking soda - optional


Clean and wash baby corns. Microwave high for 1 minute. Keep aside. If boiling in water, half- boil and pat it dry.

Mix all the other ingredients well . Add water and whisk well to form a smooth and medium-thick batter.

Dip the baby corns in the batter and deep fry in oil till golden brown and crisp. Serve hot with tomato ketch-up and chilli sauce.
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