Masala Sweet Corn Fries

These Masala Sweet Corn Fries is an appetizer and they are so addictive, you just can't stop enjoying them.

Ingredients
2  Corn Cobs 
1 Teaspoon Salt for boiling the corn
4 Cups water
1 box tooth peaks
1 Teaspoon Amchur powder
1 Tablespoon Garlic powder
1 Teaspoons Chaat masala
1 Tablespoon Red chilly powder
1/2 Teaspoon Black pepper powder
1 Teaspoon Salt
2 Tablespoons Rice flour
2 Tablespoons Corn flour
A pinch of Salt
1/4 Teaspoon Black pepper powder
2 Teaspoons Lemon juice
As required Oil for frying

Method

Take a corn cobs measure and cut less then the tooth pick length.Then cut into two halves. Then tooth pick into the corn cobs.Then apply pressure sideways to remove the corn kernels.
OR

Remove one line of corn as shown above then insert a toothpick and apply pressure sideways to remove the corn kernels.

Take a pan with 4 cups of water,  add 1 teaspoon of salt, bring the water to a rolling boil add  corn  fries, let it boil for 2 to 3 minutes.

Then water drain corn kernels cool them.Then add salt,rice flour,cornflour and black pepper powder mix add water mix and within 20 minutes freezer to cool.

To make the spice mix,  take a small bowl add red chilly powder,salt,chat masala,amchur powder, cumin powder and garlic powder mix well and keep a side.

Take a wok add oil then oil heat put corn fries , and fry them till they are  crispy  on medium high flame. Drain them on a paper towel.  When they are slightly cooled.

Mix the fries in the  masala  spice mix, sprinkle  lemon juice.

Enjoy Masala Sweet Corn Fries. Crunchy, crispy and addictive.

Labels : Sweet Corn, Masala, Fries, Appetizer, Snack, Kids delight, Starters, Vegan, Gluten free

Vegan Hariyali Kurma

Vegan & Gluten Hariyali Kurma is a coconut curry based main course dish from Karnataka is made with mixed vegetables. This is a South Indian restaurant style mildly spiced creamy Kurma. 

Ingredients  

300 Grams Frozen Mixed Vegetables
1 Large Potato - cut in cubes & parboiled
1 Large Capsicum - cut in cubes
1 Teaspoon Level Ginger Garlic paste
2 Medium Onions - finely chopped
2 Medium Tomato - finely chopped

1 Teaspoon Salt or to taste 
½ Teaspoon Garam Masala powder
For the Tadka 

2 Bay leaves
3 Whole Cloves
An inch Cinnamon stick
A Sprig Curry leaves
¼ Cup Oil
To grind to a fine paste 

½ Cup Packed Freshly Grated Coconut
5 Green Chillies or to your taste
15 Whole Cashewnuts
½ Teaspoon Heaped Cumin seeds
A handful of Coriander Leaves
10 - 12 Mint Leaves
1½ Teaspoons Coriander powder
1 Tablespoon Poppy seeds/Khus Khus

Method

Boil the cashews and poppy seeds in 1/2 cup water till the they are soft and the water dries. Cool it , then grind this along with coconut, cumin seeds, green chillies coriander and mint leaves to a smooth paste adding little water if necessary.

 Heat a oil in a kadai, add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
Then add the onions saute till light golden then add ginger garlic paste and saute over medium flame for a minute.
Add the chopped tomatoes and salt, cook till the tomatoes mushy.  Add the ground paste and fry till oil surfaces.

Add in the boiled potato, capsicum and mixed veggies saute for a few minutes, add water to make a thick gravy consistency, bring it to a boil on high flame.

 Reduce the flame to low, cover and cook till the veggies are done. Switch off the  flame add the garam masala powder, lightly mix it, taste for salt and seasonings. 

Serve hot with parathas/pooris chapati or with pulao . 

This Vegan Hariyali Kurma is easy to prepare. It's creamy, delicious !!

Labels: Mixed Vegetable, South Indian, Restaurant Style, Vegan, Coconut, Main course, Gluten free, Karnataka, Vegetables, Vegetarian

Mazedar Chicken Noodle Chaat

This is super fast and easy, delicious and complete meal. Many at times our children want to have instant noodles, we give it to them as per the packet instructions and we say that they are having unhealthy food. 

Try this chaat recipe with noodles, chicken, veggies, fries, curds and you are presenting an interesting, delicious and eye catching bowl of healthy food. This can be had as complete meal too. We had it as our meal instead of the regular roti and sabzi... try this,  kids will enjoy,  ask for it again and again. This is an absolute comforting soul food. 

Serves 2
Ingredients 
2 Small Pack of Instant  Noodles
150 Grams Boneless Chicken - finely cubed
1 Spring Onion - finely chopped
1 Fresh Red or Green Chilly - finely chopped - I used Red
1 Small Onion - cut into small cubes
1/2 Capsicum - cut into small cubes
1 Medium Tomato - seeded and cut into small cubes
1+1 Tablespoon Olive Oil or Vegetable oil - I used Olive Oil
3 Cloves Garlic - finely chopped
1 Tablespoon Heaped Chilly Garlic Sauce
1 Tablespoon Heaped Red Chilly Sauce
One packet of Noodle seasoning - the one that come along in the pack
1 Cup Thick Fresh Curds / Yogurt- beaten
French Fries as required - optional
Chaat Masala as required
Potato Wafers of your choice - I used Tangy Tomato Wafers

Method
Wash the chicken cubes and marinate it the Chilly Garlic Sauce, Red Chilly Sauce and the noodles seasoning, mix well. Keep this aside covered . 
In the meantime lets boil the noodles

In a big sauce pan heat 4 to 5 cups of water, when the water comes to a rolling boil slide in only the noodles (no salt and seasoning to be added and do not break the noodles ). When boiled drain into a strainer, pour cold water over it and loosen the noodles lightly with your fingers. Add a tablespoon of hot oil over the noodles and toss them well till coated. 

Now that are noodles are done, let's chop our veggies separately and keep them a side.

Now lets prepare the Chicken

In a frying pan heat oil, add the garlic, fry till it releases an aroma, for a minute only ( do not brown it ), add marinated chicken, stir fry till done and dry ( no moisture / liquid should be present). Take off flame, add a little of each - onion, capsicum and chilly, stir well keep aside.

Let's assemble our Mazedar Chicken Noodle Chaat

In a bowl place half the noodles

Arrange the french fries to the sides of the bowl

Now spread half of the prepared chicken

On top of it spread half of the curd / yogurt

Sprinkle half of the capsicum, chilly, onion, spring onions and tomato . Sprinkle chaat masala.

Crush few wafers and sprinkle on top , few whole on to the sides  

Ta-da our Mazedar Chicken Noodle Chaat    its ready ..

Looks irrestible .. isn't it !!!  

Pick a fork/spoon, just dig into it.. Enjoy !!

Labels : Chaat, Chicken, Healthy, Kids delight, Noodles, Pasta & Noodles, Main course, Healthy snacks, 

One Pot Veggie Soupma For Two#Soupswappers

Soupma is nothing "But" Upma + Soup, a semolina veggies soup, tasty quick, filling and a one pot soup.

Serves 2 
Ingredients
¼ Cup Fresh Green Peas
1 Small Onion - finely chopped
1 Small Carrot - finely diced
1 Small Tomato - chopped
3 French Beans - chopped
1 Baby Potato - - finely diced - optional
1 Tablespoon Finely Chopped Capsicum
1 Green Chilly - - finely chopped - optional
2 Tablespoons Heaped Semolina
¼ Teaspoon Urad Dal
¼ Teaspoon Mustard Seeds
¼ Teaspoon Turmeric powder
¼ Teaspoon Paprika powder
1 Teaspoon Sugar
Salt to Taste
4 - 5 Curry Leaves - chopped
1 Tablespoon Oil or Ghee
500 Ml Water

Method

In a sauce pan dry roast the semolina till it turns light pink on low flame. Take this out. 

In the same pan heat oil,  add the mustard seeds, urad dal, and when they crackle,  add the curry leaves and onion, saute till translucent , now add all the veggies and saute for a minute, add the turmeric powder, salt , sugar and water,  bring this to a boil, reduce the flame when the veggies are nearly cooked add the roasted semolina and stir well till mixed and lump free, let this cook on low flame till the veggies are soft yet firm. 

Add a dash of paprika and serve hot with a sprinkle of scallion/spring onion greens. 

Enjoy this tasty Soupma. I, served this Soupma with cheeslings.

Labels : Soup, Soup Swappers, Upma, Healthy, Appetizer, Vegetarian, Vegetables, Vegan

• Caldo Gallego Cubano by Palatable Pastime
• Carrot and Fennel Soup with Homemade Stock by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplices
• One Pot Veggie Soupma by Sneha's Recipe
• Roasted Fennel and Spring Green Soup by Culinary Adventures with Camilla
• Sardinian Herb Soup by Karen's Kitchen Stories
• Split Pea Soup by Making Miracles
• Spring Greens Soup with Mushrooms by Sid's Sea Palm Cooking
• Wilted Spring Greens Soup by A Day in the Life on the Farm

Tuna In Tomato Salad#FishFriday

For this salad I, used a can of tuna in tomato with oil, I love this, it taste so delicious.  Since it's so flavorful, it requires just no dressing and do not drain it. Use this as it is. 

This salad was my lunch, super healthy and delicious meal. 

For the salad I used, red radish, this has a sharp biting flavor and its juicy, crispy English cucumber, tomato, salad leaves , lettuce leaves, boiled egg and tuna in tomato. Add just a drizzle of lemon juice, a dash of salt and pepper, with a generous drizzle of mayonnaise.

As A Salad Serves 3 Ingredients 
115 Grams Tuna In Tomato
1 Medium English Cucumber - sliced
2 - 3 Red Radish - Sliced
1 Large Tomato - sliced
2 Hard Boiled Eggs - cut into wedges
10 Salad Leaves
1 Cup Torn Lettuce
A Drizzle of Lemon Juice
A Dash of Salt and Pepper powder
Mayonnaise as required

Method

On a salad bowl, arrange the salad leaves, then spread the torn lettuce. Arrange the red radish, then the cucumber and tomato. Place the eggs, sprinkle the tuna in tomato, drizzle the lemon juice, salt . Pipe the mayonnaise and sprinkle a dash of pepper powder. Tuna Salad is ready.

Let me share with you how I, enjoyed this salad, a rustic style. Took a salad leaf , add a little of each rolled it into a wrap and ate it. 

Super yum..yumm..mm. You get the crunchiness of the veggies and the taste of tuna in tomato. A blast of flavors in you mouth.

Labels : Seafood/Fish, Tuna, Fish, Healthy, Appetizer, Fish Friday, Healthy, Salads, 

• Causa Rellena from Caroline's Cooking
• Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla
• Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories
• Easy Creamy Tuna Noodle Casserole from Making Miracles
• Ginger Sesame Tuna Tartare from Food Lust People Love
• Lightly Seared Yellowfin Tuna atop Greens and Rice Pasta Salad from Of Goats and Greens
• Tarragon Tuna Pasta Salad from Palatable Pastime
• Tuna In Tomato Salad from Sneha's Recipe
• Tuna Reuben from A Day in the Life on the Farm

 Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Cherry Bundt With Homemade Maraschino Cherries#BundtBakers

At last it's time to bake a Cherry Cake using my very own Homemade Maraschino Cherries! I made these in June 2019 and refrigerate them.

Ingredients
½ Cup Packed Homemade Maraschino Cherries
1½ Cups All Purpose Flour 

½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
115 Grams Salted Butter
1 Cups Caster Sugar
2 Large Eggs -  separated
1/3 Cup Cherry Syrup 
1/3 Cup Sour Cream

Two drops Pink Color

½ Teaspoon Vanilla Essence
2 Tablespoons All Purpose Flour

Method
Butter a bundt pan well and keep aside.
For the Cherries 

Drain 1 cup of pitted and de-stemmed maraschino cherries from their syrup ( one jar of homemade) and set aside, reserving the syrup for use in this recipe. Letting them sit draining on the counter in a strainer.  Use a few paper towels and pat the cherries somewhat dry, so that they are not dripping in syrup. Finely chop the cherries. 
Sprinkle the fine-chopped cherries  with 2 Tablespoons all purpose flour and stir with a fork to incorporate.

For the Cake Batter
In a  bowl,  beat  the egg whites until light, fluffy and forms soft peaks. 

In a another bowl cream the butter, sugar, till light and creamy, add the egg yolks one at a time and continue to beat till incorporated . Add the essence and mix well, now add the sour cream and continue to beat till incorporated.  Add the flour and cherry syrup little at a time and on low speed continue to beat till the flour and syrup is incorporated. Now fold in the egg whites with a spatula  a little at a time till no white specks are seen and the egg whites are well mixed.

Divide this batter into three parts.
In one part add pink color and the cherries, fold it in well with a spatula till the color is evenly mixed in the batter.

In the prepared bundt pan first add one part of the white batter at the bottom and  level it with a spatuala.  Now spread the cherries pink batter and spread it evenly.  

Pour the remaining white batter and spread it evenly.  

Tap the pan on the work surface lightly and bake it in a preheated oven at 180°C,  for  30 to 35 minutes or until toothpick test inserted in center shows clean.

Cool it completely and then un mold. 

 Enjoy.. this so soft and spongy!! My hubby is pestering me to make this again.

Labels : Cherries, Homemade, Bundts, Bundt Bakers , Maraschino 
Bundt Bakers March 2020:

Cherry Bundt Cakes
Banana Split Bundt Cake from Food Lust People Love
Black Forest Bundt Cake from Making Miracles
Cherry Bourbon Bundt from Sweet Sensations
Cherry Cake With Homemade Maraschino Cherries from Sneha's Recipe
Cherry Chocolate Chip Cake from Palatable Pastime
Cherry Jelly and White Chocolate Bundt Cake from Patyco Candybar

• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.