Saturday, January 29, 2011

Masala corn/ Spicy corn

  Masala corn is a very good snack item. Corn has Vitamin B and traces of Vitamin A and Vitamin E . Corn is good for skin care, boosting nervous system, digestion, and maintaining low cholesterol levels.

Serves up to 2 people
Preparation time:15 minutes
1 cup of corn (frozen corn if fresh corn is not available)
1 small cup of onion
1 small cup of red pepper
1 tsp of crushed black pepper 
1/4 tsp of red chilli powder
1 chopped green chilli
1 tsp of lemon juice
1tbsp of olive oil
salt as required


1. Cut the corn off the cobb (or use frozen corn).
2.Add 1tbsp of oil to the preheated pan and add onion. Saute for 3 minutes.
3.Add red pepper and corn and saute for 5 minutes. Add the freshly ground pepper, red chilli powder and salt.
4. Close the lid and cook for 5 more minutes. Masala Corn is ready. Squeeze the lemon juice and put green chilli as garnish.

Aloo tikki/ Potato patty

   Aloo tikki is a North Indian snack made of boiled potatoes and various spices. The word "tikki" means a small cutlet/ croquette. Found in almost every chaat shop in Delhi and other parts of India.

Serves up to 2 people
Preparation time:30 minutes

2 medium potatoes
1 small cup of peas
2 chopped green chilies
1 tbsp of minced ginger
1 tbsp of bread crumbs
1 tbsp of besan (chickpea flour)
1 tsp of cumin powder
1 tsp of garam masala
oil for frying
salt as required


1. Boil the potatoes, peel the skin and mash them. Boil the peas and mash them as well.
2. Add besan, breadcrumbs, green chilies, ginger, garam masala, cumin powder and salt. Mix them well.
3. Make small patties and shallow fry the patties in the preheated oil. Cook in medium flame till it turns golden brown on the sides.
4. Aloo tikki is ready. Serve with ketchup/ coriander chutney.

Friday, January 28, 2011

Eggplant curry/ kathrika masiyal

      Eggplant is an excellent food to aid in weight loss, being low in calories and fat. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and vitamin B1. My mother-in-law shared this recipe, when I was thinking about cooking eggplant.

Serves up to 3 people
300 grams of Eggplant(Indian Eggplant)
1 cup of toor dal
3 cups of water
1/2 cup of tamarind water
4 red chillies
1/2 tsp of fenugreek
2 tbsp of oil
1 tsp of mustard
10 curry leaves
pinch of asafoetida
salt as required


1. In a preheated pan, add 1 tsp of oil. Saute finely chopped eggplant for 3 minutes. Then transfer to the plate. Add fenugreek and saute till it turns brown. 
2. Now add  toor dal and red chillies. Saute well till the toor dhal is well coated with oil about 5 minutes.
3. Add water and pressure cook eggplant, toor dal, fenugreek and broken red chillies ( cook in simmer flame).
4.  Once the dal is cooked, mash the eggplant well then add tamarind water and salt. In a different pan add oil. As the oil is heated, add mustard and curry leaves.
5. Transfer the seasoning to the dal. Serve this dish with rice.


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