Sweet Corn Pakoda

Sweet corn pakoda is an easy and delicious evening snack. Sweet corn coated with besan flour, rice flour and deep fried.

Easy Evening Snack:

Sweet corn pakora is an easy, simple and gluten-free snack recipe. It is an excellent appetizer for the parties and potlucks. Kids to everyone would love this sweet corn pakora. If you have leftover grilled corn, you can use that too. Remove the corn kernels from the grilled corn cob and make pakoras for another delicious snack. Check out the similar type of party appetizer recipes.

Smart Cooking Tips:

1. Make sure to boil the sweet corn before mixing with the besan (chickpea flour) and rice flour. You can use the regular corn too instead of sweet corn.

2. Deep fry the pakoras in the medium flame, this helps to cook the pakoras evenly without getting burnt.

How to remove corn from the cob?

Corn kernels are easy to remove from the cob. It is used in varieties of recipes like sweet corn soup, sweet corn chaat, and fried rice.

Frozen corn is easily available in the grocery stores. I used frozen corn for this recipe. I just boiled the corn according to the package directions before using in the recipe.

1. Remove the outer green layer, threads from the corn.

2. Trim one end so the corncob stands flat. Using a sharp knife, cut down the corncob, close to the core, to remove the kernels.

3. Trim the other end of the corncob so it stands flat. Repeat to remove the kernels from the other half of the corncob.

Sweet Corn Pakoda

Sweet corn pakoda is an easy and delicious evening snack. Sweet corn coated with besan flour, rice flour and deep fried.

• 2 cups Sweet Corn Boiled
• 0.75 cup Besan Flour (Chickpea Flour)
• 2 tbsp Rice Flour
• 0.50 tbsp Red Chili Powder
• 2 tsp Salt (to taste)
• 2 cups Onion Chopped
• 2 cups Oil (for deep frying)
• 10 no Curry Leaves

1. Boil the sweet corn according to the package directions. 

2. In a bowl, add boiled sweet corn, besan flour, rice flour, salt, curry leaves, red chili powder and mix well.

3. Drop the sweet corn mixture little by little in the hot oil, deep fry over a medium heat until crispy and serve.

 

How to serve sweet corn pakoda?

Serve sweet corn pakoda as a snack with a cup of coffee or tea.

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Bottle Gourd Juice

Bottle gourd juice is an easy and healthy desi detox drink. It is also an excellent summer drink that helps to cool the body.

Bottle Gourd Juice Recipe for Weight Loss:

Bottle gourd juice is a healthy and excellent replacement for the sugary soft drinks and fruit juices. Bottle gourd is loaded with fiber and water content and makes us feel fuller for a long time. It is an excellent meal replacement with fewer calories and helps in weight loss. Bottle gourd, lemon, and fresh herbs help to cool off the body and keep us hydrated in the summer and a healthy, natural post-workout drink.

Smart Cooking Tips:

1. Check the taste of bottle gourd (lauki) before blending. Eat a small piece of lauki and check for bitterness if it is bitter then the juice would also taste bitter.

2. Blend and strain the juice for a clear and thin juice.

3. Adding chat masala is optional. Adjust adding salt according to your taste.

Bottle gourd juice is a low-calorie and sugar-free drink. Bottle gourd, lemon juice and cilantro help to cleanse and detox your system. It is a wonderful drink for the ones with diabetes. You can replace the sugar-based fruit juices with this bottle gourd juice. It helps to keep your blood sugar level under control. Bottle gourd contains water content, regular intake of bottle gourd juice helps to promote the skin health.

Bottle Gourd Juice

Bottle gourd juice is an easy and healthy desi detox drink. It is also an excellent summer drink that helps to cool the body.

• 1 Cup Bottle Gourd (Lauki)
• 1 no Lemon (juice from one lemon)
• 1 tsp Salt
• 0.50 cup Coriander Leaves
• 0.50 tsp Chat Masala
• 1 cup Cold Water

1. Wash, peel and chop the bottle gourd into small cubes. 

2. Blend all the ingredients together until smooth and serve or strain the juice using a fine mesh strainer for a clear and thin juice.

How to serve bottle gourd juice?

Serve bottle gourd juice fresh, immediately after blending.

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Idli Upma

Idli upma is an easy and simple breakfast recipe with leftover idlis in just a few mins. It is also an excellent lunch box recipe.

How to make idli at home?

Idli is a traditional South Indian breakfast. It is made with rice and lentils, easy to prepare at home. It stays gentle in the stomach, easy to digest and recommended to the babies by pediatricians.

Here is the idli recipe,

1. Idli Rice – 2 cups

2. Urad Dal – 0.50 cup

3. Fenugreek Seeds – 0.50 tsp

4. Poha – 0.25 cup (optional)

5. Wash and soak the idli rice and fenugreek seeds separately for 5 hours.

6. Wash and soak the urad dal separately for 5 hours.

7. Wash poha and soak for 20 minutes, if you are using it.

8. Strain the water from soaked idly rice and poha. Grind idly rice and poha together until smooth by adding fresh water little by little. A little coarse batter is fine.

9. Strain the water from soaked urad dal and grind to a smooth and fluffy batter by adding fresh water little by little.

10. Combine both the batter, add salt and mix well with a hand. Cover the batter and keep in the warm place for fermentation for 8 to 10 hours. Depending on the weather.

11. The batter should rise well after fermentation. Pour batter in the idli molds and steam for 12 – 15 minutes.

12. Remove the idlis using a spoon and serve with sambar or coconut chutney. Refrigerate the leftover idlis. It stays good for a week in the refrigerator. It also freezes well and stays good in the freezer.

Smart Cooking Tips:

1. Adding vegetables are optional. But it adds nutrition to the upma.

2. Refrigerating the idlis helps crumble into a fine texture.

3. Pulse the idlis in the blender/mixer for a fine sooji/rava texture.

Simple Breakfast Idea:

Idli upma is a simple breakfast idea, it takes only 10 to 15 minutes. I usually steam extra idlis and store in the refrigerator. Whenever needed I take few idlis from the fridge and quickly make idli upma or fried idlis for breakfast or my son’s lunch box.

 

Idli Upma

Idli upma is an easy and simple breakfast recipe with leftover idlis in just a few mins. It is also an excellent lunch box recipe. 

• 10 no Idlis (Left Over and Refrigerated)
• 1 no Onion
• 1 cup Cabbage Chopped
• 1 cup Carrot Chopped
• 1 cup Beans Chopped
• 1 no Green Chilies
• 10 no Curry Leaves
• 2 tbsp Coriander Leaves Chopped
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 pinch Asafoetida

1. Chop the idlis into small pieces and pulse them coarsely in a blender.

2. In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida and mix well.

3. Add chopped onion, green chilies, curry leaves and cook until the onion becomes soft.

4. Add turmeric powder and mix well. Add chopped cabbage, carrot, beans and cook until the vegetables become soft.

5. Add crumbled idlis, salt and mix well. Garnish with chopped coriander leaves.

How to serve Idli upma?

Serve Idli upma as a breakfast or lunch. It tastes good as it is. You can also sprinkle idli podi on top and serve.

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Sweet Corn Chaat

Sweet corn chaat is a delicious snack recipe with sweet corn, fresh vegetables and flavored with chaat masala. It is also an excellent appetizer for the parties.

How to remove corn from the cob?

Corn kernels are easy to remove from the corn cob for the recipes like soup, fried rice, pakoras, chaat, and cutlet.

Here are the easy way to remove the corn from the cob,

1. Remove the outer green layer, threads from the corn.

2. Trim one end so the corncob stands flat. Using a sharp knife, cut down the corncob, close to the core, to remove the kernels.

3. Trim the other end of the corncob so it stands flat. Repeat to remove the kernels from the other half of the corncob.

Check out the video for the easiest way to remove the corn from the cob.

Smart Cooking Tips:

1. Add chaat masala and red chili powder according to your taste.

2. Adding sev is optional but it gives a nice crunchy taste. Add just before serving the chaat.

3. I used frozen corn and cooked according to the package directions before mixing with the onion and other ingredients. If you are using the fresh corn and boil before mixing with the other ingredients.

Sweet Corn Recipes:

Fresh corn and frozen corn are easily available in the grocery stores. You can make varieties of recipes using corn. Just boiled corn or grilled corn itself tastes good too. Grilled corn is an excellent dish for the outdoor parties. You can add paprika, cheese or any of your favorite seasonings to the grilled corn for a flavorful dish.

Sweet corn is added to the fried rice, pulao, cutlets, soups and pakoras. Sweet corn chicken soup is a delicious and filling soup recipe that you can serve as a snack or appetizer.

Sweet Corn Chaat

Sweet corn chaat is a delicious snack recipe with sweet corn, fresh vegetables and flavored with chaat masala. It is also an excellent appetizer for the parties.

• 2 Cups Sweet Corn Kernels Heaped (Boiled)
• 1 Cup Onion Chopped
• 1 no Tomato Chopped
• 1 tsp Lemon Juice
• 1 tsp Salt (to taste)
• 1 tsp Chaat Masala
• 0.50 tsp Red Chili Powder (to taste)
• 2 tbsp Chopped Coriander Leaves

1. In a bowl, add boiled corn, chopped onion, chopped tomato, chopped coriander leaves, lemon juice, chaat masala, red chili powder, salt and mix well. Garnish with sev and serve immediately.

How to serve corn chaat?

Serve corn chaat as a snack or appetizer.

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Kale Indian Recipe

Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.

Easy Side Dish:

Kale poriyal (Thoran) is an easy, healthy and simple side dish that you can in just 15 to 20 minutes. Adding onion, mustard seeds, urad dal, and coconut give a South Indian flavor to the dish. It goes well with rice varieties like Sambar rice or serves it as a side with any grilled meat, chicken or fish. Check out the similar type of side dishes Spinach Poriyal and Snake Gourd Poriyal.

Smart Cooking Tips:

1. Avoid overcooking the kale, it loses its nutrition quickly.

2. Adding coconut is optional but it gives a nice taste to the dish.

Kale Indian Recipes:

You can enjoy the kale raw in but cooked kale is high in potassium. It is known as Karam Saag in India. You can find kale in the supermarkets. The leaves are bigger in size and crisper compared to the spinach. It is an excellent source of Potassium, Calcium, Fiber, antioxidants, beta-carotene, and Vitamins. Kale can be used in many recipes, you can cook with the moong dal or any other dal just like the spinach, blend with fruits for a healthy green smoothie. Check out the recipe for Kale Apple Smoothie. This simple kale stir-fry is South Indian style. Many vegetables like green beans, carrot, cabbage, spinach, bottle gourd are prepared in the same way. Moong Kale curry and Kale Subzi are the recipes prepared in the Indian style.

Kale Indian Recipe

Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.

• 1 medium size bunch Kale
• 1 cup Onion Chopped
• 1.50 tbsp Oil
• 0.50 tsp Mustard Seeds
• 0.50 tsp Urad Dal
• 2 no Dry Red Chilies
• 1 pinch Asafoetida (Hing)
• 0.25 cup Shredded Coconut
• 0.50 tsp Salt (to taste)

1. Wash and chop the kale leaves finely. Cut and discard the thicker stalks from kale leaves.

2. In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, red chilies, and saute until the asafoetida loses its raw smell.

3. Add chopped onion and cook until the onion becomes. Add turmeric powder and cook until the turmeric powder loses its raw smell.

4. Add chopped kale leaves and cook until the kale leaves wilts completely for 3 to 5. Add salt, shredded coconut, mix well and serve.

How to serve kale poriyal?

Serve kale poriyal as a side dish with sambar rice or rasam rice.

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Egg Manchurian Dry

Egg Manchurian dry is a sweet and spicy Indo Chinese recipe. It serves as an excellent party appetizer or sides with fried rice and noodles.

Easy Party Appetizer:

Egg Manchurian is an easy and delicious party appetizer. From kids to everyone loves this appetizer. You can fry the eggs ahead, make the sauce just before the party and mix the fried eggs with the sauce to serve fresh. It is similar to the cauliflower manchurian recipe only thing the boiled eggs get burst while deep frying. So make sure to stand little away from the frying pan and use a large spatula to turn the eggs. Check out the similar type of Indo Chinese recipe, Fish Manchurian.

Smart Cooking Tips:

You can steam the eggs instead of boiling the eggs.

Add red chili sauce according to your taste.

Boiled eggs tend to burst while deep frying. So make sure to stand little away from the frying pan and use a large spatula.

You can add other vegetables like finely chopped carrots and cabbage in the sauce.

How to perfect hard boiled eggs?

Hard-boiled eggs are the quickest and cheapest source of protein. You can serve hard boiled eggs as a breakfast, snack or post workout snack. It is easy to make at home and store well in the refrigerator for up to a week.

1. In a saucepan add water and place eggs gently, add salt and bring the water to a rolling boil. Turn off the heat and cover the pan with a lid and allow the eggs to sit in a hot water for 12 – 15 minutes.

2. Crack open the eggs and enjoy!!.

   

Egg Manchurian Dry

Egg Manchurian dry is a sweet and spicy Indo Chinese recipe. It serves as an excellent party appetizer or sides with fried rice and noodles.

• 3 no Hard Boiled Eggs
• 2 tbsp All Purpose Flour (maida)
• 2 tbsp Corn Flour
• 0.25 tsp Salt (to taste)
• 1 pinch Black Pepper Powder
• 1 cup Oil (for deep frying)
• 1 tbsp Oil
• 0.50 tsp Garlic Chopped Finely
• 0.50 tsp Ginger Chopped Finely
• 0.50 cup Onion Chopped
• 0.25 cup Capsicum Chopped
• 2 tbsp Tomato Sauce
• 1 tbsp Red Chili Sauce
• 0.50 tbsp Soy Sauce
• 1 tbsp Spring Onion Chopped

1. Slice each egg into four slices. 

2. In a bowl, add all purpose flour, corn flour, salt, pepper powder, and mix well. Add water gradually and make a smooth batter without any lumps.

3. Dip the egg slices in the batter and place in the hot oil gently and deep fry over a medium heat until the outer coating turns crispy.

4. For the sauce: In a separate saucepan, heat oil, add finely chopped garlic and ginger and saute until the garlic color changes to golden brown.

5. Add chopped onion, bell pepper, and cook until the veggies become soft.

6. Add soy sauce, red chili sauce, tomato sauce and mix well. When the sauce starts boiling add the fried eggs and mix well. Cover and cook for 4 to 5 minutes over a low heat, garnish with spring onion and serve.

How to Serve Egg Manchurian?

Serve Egg Manchurian as an appetizer or as a side with fried rice and noodles.

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Snake Gourd Poriyal

Snake gourd poriyal (Pudalangai Poriyal) is an easy and healthy side dish that goes well with rice varieties. It is simple to make in just a few minutes.

Health Benefits of Snake Gourd:

Snake gourd is a healthy green vegetable that is used in Indian cooking. It tastes bitter but disappears when cooking. You can find this healthy vegetable in the Indian grocery stores.

It is used as a diuretic that helps to detoxifies the body. It also promotes the kidney health and helps to reduce dryness and dehydration. The fiber content in the snake gourd helps to treat constipation and bloating. It is a low-calorie vegetable and the fiber content in the snake gourd make us feel fuller for a long time, this helps in weight loss.

Smart Cooking Tips:

1. Avoid overcooking the snake gourd, it loses its nutrients quickly and becomes mushy.

2. Adding shredded coconut is optional but it gives a nice taste.

Easy Side Dish:

Snake gourd poriyal is an easy and simple side that takes minimum half an hour from chopping to cooking. It is a basic South Indian side dish, a simple and healthy stir-fry. It tastes mild without many spices but also tastes delicious. My mom usually prepares snake gourd kootu made with channa dal and coconut. It tastes delicious and my favorite too. I will post that recipe soon.

Snake Gourd Poriyal

Snake gourd poriyal (Pudalangai Poriyal) is an easy and healthy side dish that goes well with rice varieties. It is simple to make in just a few minutes.

• 2 no Snake Gourd (Pudalangai) Medium Size
• 1 no Onion Chopped
• 2 tbsp Oil
• 0.25 tsp Mustard Seeds
• 0.50 tsp Urad Dal
• 1 pinch Asafoetida (Hing)
• 1 spring Curry Leaves
• 1 no Green Chilies Chopped
• 0.25 tsp Turmeric Powder
• 1 tsp Salt
• 2 tbsp Shredded or Grated Coconut
• 1 tbsp Cilantro Chopped

1. Wash, peel, deseed and chop the snake gourd finely.

2. In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal and roast until the color changes to golden brown. Add asafoetida and mix well.

3. Add chopped onion, green chilies, curry leaves and cook until the onion becomes soft.

4. Add turmeric powder and mix well. Add chopped snake gourd, salt, little amount of water and mix well.

5. Cover and cook until the snake gourd becomes soft. Keep stirring often to avoid the veggies getting burned.

6. Add shredded coconut and mix well. Garnish with chopped cilantro and serve.

How to serve snake gourd poriyal?

Serve snack gourd poriyal as a side dish with sambar rice or rasam rice.

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