Spicy Sweet Corn | Green Sweet corn

This is a spicy sweet baby corn, quick snack for tea time. It can be prepared in just 4 minutes.These are very yummy, and if any of you have ever had Sweet baby corn, you’ll love this recipe. It’s similar, yet it is unique in it’s taste. It is simple, delicious and easy to make. Learn how to make spicy corn.

Preparation Time: 2 Minutes

Cooking Time: 2 Minutes

Ingredients	Quantity
Sweet  Baby corn	1 cup
Green Chili	3
Garlic	2 cloves
Coriander Leaves	3 teaspoon
Lemon Juice	2 teaspoon
Salt	To taste
Chat Powder	1/4 teaspoon

Method:

1. Boil Sweet Corn for 2 minutes and then drain the water. Grind green chilies, garlic and coriander leaves together to make smooth paste as shown below. Take a big bowl, add boiled sweet corn, grind paste, lemon juice, chat powder and salt. Mix well and serve hot.

2. Enjoy!!

Matar Chola Recipe | Chola Recipe

The combination of tomato, onion and green chilli enhances the flavours of this delectable dish. I love all kind of chaat varieties likepani puri, dahi vada, sev chaat, aloo tikki and dahi phulki.chola . It can be prepared just in 10 minutes without more effort and is perfect for bachelor’s. You don’t have to grind any ingredients in it. Follow my easy step by step recipe with pictures.

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Ingredients	Quantity
Chola Matar	2 cup
Onion	1
Tomato	2
Green chilli	3
Red chilli powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Garlic paste	1  teaspoon
Garam masala powder	1 teaspoon
Salt	as needed
Coriander leaves	for garnish
Oil	3 teaspoon

Method:

1.Soak Matar Chola overnight. Take soaked Chola into pressure cooker along with two glass of water and add chopped onion, tomato, green chilli, red chilli powder, turmeric powder, garlic paste, oil and salt. Close pressure cooker and cook on high flame for one whistle. Then keep the flame low and cook for about 8-10 minutes.

2. Open pressure cooker and the Cholas will look like this as shown in picture. Then add garam masala powder and mix it well. Garnish with coriander leaves, onion,tomato and lemon. Chola is ready and serve hot

3. Enjoy!!

Liver masala

Lever masala

Livermasala is quite a popular dish in dhabas and restaurants especially to have with drinks. A mixture of spices and liver together combined and nicely coated to make a nice dry dish.

Liver especially the Goat’s liver is considered to be a good source of Vitamin A and a good remedy for night blindness but for those with cholesterol should reduce liver consumption as its high in cholesterol. As liver is bitter in flavor soak the liver pieces in milk for 30 mins to remove the bitterness.

While cooking the liver you need to be careful that it should not be over cooked. Liver and shrimp have the same quality of meat in a way that they need to be cooked just right. If you over cook then they would become tough and rubbery.

To prepare the Liver masala, firstly soak the liver pieces in milk for 30 mins and then throw away the milk and wash the liver thoroughly and put it in a bowl. To this add red chilli powder, salt, ginger garlic paste, and little oil and mix nicely. Take a nonstick pan and put the marinated liver pieces and sauté for 5 mins till all the moisture dries off and the liver slightly gets a golden color and transfer it to another plate. In the same pan add oil, whole garam masala (cardamom, clove and cinnamon), chopped onions and sauté. Add salt. When the onion turn slightly golden color add ginger garlic paste, pinch of turmeric, chilli pd, coriander pd, coconut pd and mix, add little water and let masala cook on a slow flame for 10 mins. Once done the masala oozes oil then add the liver pieces and mix thoroughly cover and cook for 2 mins. Remove the lid and add garam masala powder, chopped coriander leave and little lemon juice mix and switch off the flame. When you eat a piece of liver masala it should just melt away in your mouth, that’s when the liver masala is perfectly done. It’s a nice spicy dry dish. Liver masala is also popularly called as Kaleji fry (liver fry) in hindi.

Liver is excellent for women during menstrual cycle as liver is a very good source of vitamin A and Goat liver can replenish the blood, tonify the liver and improve eyesight. Lamb liver is a great source of protein. One serving contains 23 g of protein, which is 46 percent of the recommended daily amount. One serving of liver also has 46 percent of your daily recommended amount of iron.

Liver contains a considerable amount of fat. One 4-oz. serving has 6 g of fat, which almost 10 percent of your daily recommended amount of fat. Those who have cholesterol concerns should avoid lamb liver. One serving of lamb liver contains 419 mg of cholesterol, which is 140 percent of your daily recommended allowance of cholesterol.

Stuffed Karela fry

Stuffed Karela fry is a traditional dish made of Karela also known as Bitter gourd or bitter melon that is slit, stuffed with spicy and tangy mixture and deep fried. Bitter melon if cooked correctly can be very delicious.

Bitter gourd is one vegetable which is being disliked by many and children just run miles away from the sight of Bitter gourd. “Bitter gourd”, is a vegetable that is highly bitter in taste but is nature’s bountiful gift to mankind. Bitter gourd is popularly known as Karela in India. The Karela is fabulous and is a huge storehouse of home remedies for many common ailments.

Karela is one vegetable not everyone enjoys to eat yet it is widely used in Indian cooking. Karela has lot of medicinal properties and is mainly used as a medicine for diabetics from olden days. It is rich in potassium and other essential vitamins. So it is worth including it into your diet. Karela comes in a diversity of shapes and sizes. It helps to purify blood tissue, enhances digestion and stimulates the liver. Tender bitter gourds which do not have hard seeds are the best for cooking. It is said that by putting the cut pieces in boiled water with salt for 5 minutes would reduce the bitterness of Karela to some extent. But by doing so, you will also be losing its natural properties.

‘Stuffed Karela’ is a famous north Indian dish, nice to eat. Bitter gourd is stuffed with fried onion and dry masala mix. This is only a shallow fry and non-stick pans need even less oil. You don’t get the bitter taste in this.  To prepare the Stuffed Karela fry, use the bitter melons that are about 3 inch in size. Scrape the rough edges of the bitter gourd and slit them from one side and remove the seeds and chop them finely. Keep them aside. Add oil in a pan, add cumin seeds and onions. Fry till onions turn golden brown. Add little salt, turmeric, besan flour mix and cook the besan flour till you get a nice aroma from the roasted besan flour. Add ginger garlic paste, chilli powder and the chopped bitter melon seeds. Mix and cook them nicely, add amchur (to give sourness to the dish), sauté in slow flame and add coriander leaves and a little sugar or jaggery. This is to balance the dish with the bitterness of the bitter gourds. Once done, remove from flame and cool the mixture. Stuff this mixture into the slit bitter gourds and tie them intact with a thread. Add mustard oil in a pan, shallow fry the stuffed bitter gourds in low to medium heat changing the sides till well cooked and crispy. Serve with hot rice or rotis.

Surprisingly a variety of mouthwatering dishes are prepared with Karela like the Kakarakaya pulusu,Kakarakaya vepudu and many more. Bitter gourd is eaten in many forms in practically every country.

Consumption of Karela as a vegetable has great health benefits. The bitter gourd has excellent medicinal virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. The bitter gourd is also used in native medicines of Asia and Africa. Bitter gourd being rich in all the essential vitamins and minerals, especially vitamin A, B1, B2, C and Iron, its regular use prevents many complications such as hypertension, eye complications, neuritis and defective metabolism of carbohydrates. It increases body’s resistance against infection.

Karela is rich in iron content contains, two times the beta carotene of broccoli, two times the calcium of spinach, two times the potassium of bananas, outstanding dietary fibre and so on. The juice of Karela stimulates the pancreas, spleen and liver, and maintains insulin level and helps curing Diabetes. The essential vitamins and minerals present in bitter gourd help improve digestion and maintain body temperature. Its bitter taste helps in worm infestation.

Recipe: Stuffed Karela fry

Summary: bittermelon stuffed and shallow fried

Ingredients

• amchoor pdr – 1 – tbsp
• besan (bengal gram flour) – 1 – tbsp
• Bitter gourd – 8 – number
• Chilli powder -1 -pinch
• coriander leaves – 1 – springs
• cumin seeds – 1 – tsp
• fennel (optional) – 1 – pinch
• Ginger garlic paste – 1 – tbsp
• mustard oil – 2 – tbsp
• oil – 2 - tbsp
• Onions – 1 – number
• Salt – 1 – to taste
• sugar or jaggery – 1 – to taste
• Turmeric – 1 – pinch

Instructions

1. slit gourds from one side.Remove seeds and chop the seeds.(use small 3inch size karela scrape the rough edges
2. add oil in a pan , add cumin and add onions fry till golden brown,add turmeric and besan flour cook , till nice flavor of roasted besan
3. add ginger garlic paste and add chilli pdr and add chopped bitter melon seeds
4. cook till nicely roasteds add amchoor pdr , saute in slow flame , add coriander leaves and little sugar or jaggery
5. stuff the bitter melon with the cooked mixture
6. tie the karela so the mixture is intact inside while cooking
7. add mustard oil ,shallow fry in medium heat changing the sides till well cooked and crispy
8. enjaoy the delicasy with vahrehvah.com

Cooking time (duration): 25

Apple milkshake

Ingredients:

2 apple (seb)
2 glass milk (doodh)
2 tbsp sugar
4 green cardamom (hari elaichi)
ice as required

How to make apple milkshake recipe :

• Peel apple and cut in small pieces.
• Now blend milk, sugar and apple in a mixer.
• Grind elaichi to a powder and mix in the shake.
• Now pour shake in the glasses.
• Put some crushed ice and serve it chilled.

Apple Milkshake - Quick Milkshake Recipe

Apple Milkshake - Quick Milkshake Recipe

Apple Milkshake (with almonds & honey) - This is one of the regular shakes I make at home esp for mittu as she loves it. I have already posted apple cinnamon milkshake, this recipe is a simple one which is healthy and tasty at the same time. Trust me I had no plans of clicking and posting apple milkshake...Last week when I was down with cold and very tired too....but was itching to click so made this quick milkshake and clicked to hearts content :) Please check the 'my notes' section for tips to avoid browning of apples.

Apple Milkshake Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Milkshake | Recipe Cuisine: World

For the marinade:

Apple - 1(skin peeled and chopped into cubes)
Chilled Milk - 2 cups
Almonds - 5
Honey - 1 tsp
Sugar - 1 tsp

Method:

1. Soak almonds in hot water fro 15mins,set aside.In a mixer add milk, chopped apples,almonds,sugar.
   
2. Then add honey and blend it till smooth.
   
3. Grind it to smooth paste without adding water,set aside. Heat oil in a pan - temper jeera, let it splutter.Then add the onion tomato paste.

Serve chilled with chopped almonds as garnish.

My Notes:

• You can even peel off the skin of almonds before blending.
• You can freeze the milk and use frozen milk too or use chilled milk as I have done.
• Adding almonds gives it a nice creamy milkshake.
• To avoid apples from browning, you can chop them into cubes and add it in cold water with little salt(say 1/2 tsp for 3 cups of water) or dip in lemon juice diluted in water.Or soak them in 7up / Sprite for few mins then pack it in a ziplock.

Milk Shake

Milkshake is a cold, sweet and refreshing drink made with milk, ice cream and some flavouring. The flavorings could be fresh fruit pieces or  fruit puree or fruit syrup or chocolate sauce.
              The different milk shakes that can be made are chocolate milk shake, strawberry milk shake, vanilla milk shake, cantaloupe milk shake, grape milk shake, mango milk shake, banana milk shake, apple milk shake, pomegranate milk shake, chikoo milk shake, blueberry milkshake, peach milk shake, guava milk shake, avocado milkshake etc.
 
Ingredients
Fruit pieces (any fruit) - 1 Cup
Cold Milk- 3/4 cup
Sugar -1 tblsp (or to taste)
Ice cubes -1/4 Cup (or as needed)
Vanilla Icecream - 2 tblsp

Method

1.Clean and peel the fruit that you use and cut into small chunks. Be careful to remove any seeds if present. You can also use store bought fruit puree.
2. Blend the fruit chunks/puree with all the other ingredients until it is smooth and creamy.
2.Pour in a tall glass, top with some whipped cream and serve cold.

Tips
   - Instead of fresh fruit/ fruit puree, you can also use other flavourings like chocolate syrup, vanilla escence, strawberry syrup or any other fruit syrup.
   - The milk has to be cold. Otherwise if you use citrus fruits like strawberries, it might curdle the milk.

20-Minute Chicken Chili

This lean and mean chili uses cubed boneless,skinless chicken breast instead of ground chicken. Not only is this quick and easy chili perfect for a family dinner, but it also makes for great leftovers for lunch the next day. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.

Ingredients:

1 lb (454 g) boneless skinless chicken breast
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 chopped sweet green pepper
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL)black beans or kidney beans, drained and rinsed
1/2 cup (125 mL) corn kernels

Preparation:

Trim any fat from chicken breasts; cut into 1-inch (2.5 cm) cubes. In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside. Transfer to plate.

Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.

Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes. Add corn. Return chicken to pan; heat through.

Potato Fry

(Aloo Fry, Urulai Kilangu Varuval, Urulakizhangu Mezhukkupuratti)

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       Potato fry is a very very versatile recipe and there are n number of recipes for the same. You could just add salt and fry the potatoes. Some others like to add salt and chilly powder. Some more daring cooks try too add chicken masala, mutton masala, channa masala etc and make it more interesting. You can also add other ingredients like onion, garlic, ginger, cumin seeds, carom seed (ajwain) etc. It all depends on each persons preferences and taste. Here is a basic recipe as a guideline. You can make changes as per your taste.

Ingredients
Potatoes- 2-3
(You can use any type of potato - red, russet, yukon gold, baby potatoes, purple potatoes etc.)
Chilly Powder - 1-3 tsp (to suit your taste)
Turmeric Powder - 1/4 tsp
Salt - to taste
Oil - 2-3 tblsp
 
Optional Ingredients
Onion - 1/4 (sliced) - You can also use 3-4 whole pearl onions instead
Garlic Powder - 1/4 tsp (or 1 clove garlic crushed)
Crushed Cumin Powder - 1/4 tsp
Fennel Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Crushed Peppercorns - 1/4 tsp
Curry Leaves - 1 spring (Chopped)
Cashew nuts - 1-2 tblsp
Mustard seeds - 1/2 tsp

 

Method 
1. Wash the potatoes and peel them. You can even leave the skin on. 
2. Cut the potatoes into uniform sized pieces. You can cut it into small cubes, long stripes or medium sized chunks.
3. Partially boil the potatoes in the microwave or stovetop. This step is optional but it speeds up the frying process.
4. Take the potato pieces in a bowl and mix the spices with it.
           A basic potato fry can be made with just chilly powder, turmeric powder and salt. But I like to spice it up with some garam masala, crushed cumin, fennel powder and garlic powder. If you do not have all these spices, you can also add 2-3 tsp of any brand chicken masala powder.
5. Heat oil in a non stick pan or kadai. Splutter the mustard seeds and curry leaves.
6. If you are adding onions and cashew nuts, add it at this time and fry for a minute. If not just proceed.
7. Add the spice rubbed potato pices. Keep the heat on medium high and start frying.
8. Stir fry till all the pieces are completely cooked and the potatoes become little crispy.
 
Variation
          - You can add any chopped vegetable with the partially cooked potatoes and fry it. This not only makes a good side dish for chappattis but is also an interesting way of including unpleasant vegetables into the diet. The addition of potatoes takes the vegetables to a whole new level and makes it very delectable. Some of the combinations that I have tried are potato capsicum fry, potato broccoli fry, potato beans fry, potato corn fry, potato with fenugreek leaves (aloo methi), potato carrot fry, potato radish fry, potato beetroot fry, potato knolkhol fry, potato soya fry, potato mushroom fry, potato turnip fry and potato cauliflower fry. The possibilities are endless.
  
Serving Suggestions
- This potato fry goes very well with white rice and curries like rasam, sambhar, mor kulambu etc.
- Potato fry is an excellent combination with any variety rice like lemon rice, tomato rice, mint rice, curd rice etc.
- It also goes well with chappattis, phulkas and pooris. 
- It can also be used as a stuffing to make puffs, samosas or masala dosa.

Chicken Lollypop (Drums of heaven)

Ingredients  

Chicken Lollypops (Wings deskinned) - 500 gms.
 
For Marination
cornflour - 2 tblsp. 
soya sauce - 2 tblsp. 
vinegar - 1 tsp 
Red chilli paste - 1 tsp. 
Ginger paste - 2 tsp. 
Garlic paste - 1 tsp. 
Ajinomoto - ¼ tsp. 
salt - to taste
 
For Batter 

Maida - 6 tblsp. 
Cornflour - 6 tblsp. 
Coriander - 1 tblsp. 
Garlic - 1 tblsp.
Ginger -  1 tblsp. 
Vinegar - 1 tblsp. 
Red chilli paste - 1 tblsp. 
Egg - 1
Ajinomoto - 1/8 tsp. 
Orange red color - 1/8 tsp. 
Celery - 1 tsp. 
salt - to taste
water - as required

Method

1. First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
3. Mix all the ingredients under "for batter" with enough water to make a thick batter.
4. Dip the lollypops in batter and deep fry.
5. Serve as a starter with Schezuan sauce.
 
Tip
    Keep the lollypops inverted in the frying pan to get a rounded shape.