Oven Roasted Corn On The Cob#BakingBloggers

I love having roasted corn on a charcoal fire, this is a famous street food in India. But as we age and have dental problems, enjoying these charcoal fire corns is not possible. But do not fret, here is a easy and yet delicious solution to enjoy your favorite street food. Oven roasted corn on cob, so juicy and delicious, with nimbu and mirch marke...yum... After making these oven roasted corn, you find this better than the charred ones on street carts. Buy tender corn, keep the tightly wrapped leaves called the husk intact.

Ingredients
2 Ears Fresh Tender Corn
1/4 Teaspoon Each Salt and Red Chilly powder
Half a Lime

Method
Preheat oven to 180°C for 15 minutes with both the elements on. 

Wash the corn skin well and keep it aside.
Place corn husks directly on the oven rack and roast for 40 minutes or until corn is soft. Let it sit in the closed oven for 10 minutes. 

After 10 minutes remove it out. 

Wear gloves and then peel the corn husk, the silk threads too come out very easily.

Mix the chilly powder and salt, dip the cut lime into this mix and apply it on the corn.

Enjoy!!

Eating this juicy corn.. yum .. yum. 
Labels: Baked, Oven Roasted, Corn On Cob, Red Chilly Powder, Salt. Lime, Healthy, Gluten free, Vegan, Oil Free, Snack    

• Baking Bloggers: Baking with Sweet Corn
  
  
  • Bacon Corn Puddings by Food Lust People Love
  • Baked Corn Pudding by A Day in the Life on the Farm
  • Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
  • Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
  • Oven Roasted Corn on the Cob by Sneha’s Recipe
  • Street Corn Baked Empanadas by Magical Ingredients
  • Taco Noodle Hot Dish by Palatable Pastime

Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal 

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch 
1 Green Chilly - chopped 
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves 

¼ Cup Oil
For the Rice
275 Grams Basmati Rice 

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera 
Other Ingredients
¼ Cup Fried Onion/Brista 
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional 
2 Tablespoons Ghee/ Butter 
¼ Cup Mint leaves 
¼ Cup Coriander leaves

Method 

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.  

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves. 

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color 

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes. 

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken,  Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm

Potato Lollipops#FoodieExtravaganza

Potato is the universal and staple vegetable that is eaten the most in the world. Today I am sharing a starter/snack made with baby potatoes wherein kids and adults will love these tasty lollipops, this can be served a party pleaser or enjoyed on a rainy day.

This a very quick and yummy snack which can be made in a jiffy, provided you have boiled baby potatoes at hand. This potato recipe is made by marinating potato in flour mixture and then deep frying it in oil.

Ingredients
15-20 Baby Potatoes- boiled and peeled
3 Tablespoons Heaped All Purpose Flour
3 Tablespoons Heaped Corn Flour
1 Tablespoon Kashmiri Red Chilly powder
1 Tablespoon Lemon juice
Salt to taste
A Sprig Curry leaves - finely chopped
1 Tablespoon Chopped Coriander leaves
½ Teaspoon Orange Red Color
Water as required
Oil for frying

Method

In a bowl, add all purpose flour, corn flour, chilly powder, lemon juice, salt, color, water, mix well and turn into a thick coating batter. 

Add the baby potatoes, curry leaves, coriander leaves, into the mixture

mix so that all the potatoes are coated well. 

Heat oil in a deep frying kadai, when the oil it hot, with a spoon drop each potato gently into the hot oil and fry on medium high flame till they are golden and crisp. Take them out on to a kitchen paper towel.

Serve them on a platter with a tooth pick pierced on each.

Crispy Potato Lollipops are ready.

I served them with Sweet Date & Tamarind Chutney.
These have to eaten hot or else as they cool the outer covering will start to turn soft.

Labels: Baby Potatoes, Savory Snacks, Starters, Kids delight, Foodie Extravaganza Party, Vrat, Deep Fried, Vegan

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen's Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sneha's Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara's Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

Bombay Chapatti Sandwich#SundayFunday

Have some left over chapattis from the previous meal, then Bombay Chapati sandwich is for you. This is a filling and a complete meal sandwich, have this and you will satisfied.  

Serves- 2 - 3
Ingredients 
8 Phulka's /Chapatti
2 Medium Potatoes - boiled & peeled, cut slices
2 Capsicum -  cut rings
2 Cucumber -  cut slices
2 Medium Tomato - cut slices
2 Onion -  cut rings
200 Grams  Processed /Cheeza Cheese
1 Cup Coriander Garlic Coconut Chutney
Seasonings
Sandwich Masala Or Chaat masala- as per taste
Salt to  taste
Black pepper to taste
Butter or  Oil as required 
Tomato Ketchup to serve

Method

Slice all the veggies in thin rings.

Place a phulka on a clean and dry surface.

Spread Coriander Garlic Coconut Chutney,  

arrange potato slices, 

capsicum rings over it

season with sandwich masala or salt & pepper.

Grate processed cheese over it

cover with another chapatti.

Again apply green chutney on the chapatti on top 

arrange  tomato slices over it

season with sandwich masala, salt & pepper. Grate some more cheese 

cover with another phulka/chapatti. Apply green chutney, arrange cucumber

season with sandwich masala, salt & pepper. 

Grate some cheese over it, 

place onion slices and season with sandwich masala, salt & pepper.

Grate some cheese 

cover it with another phulka/chapatti on which chutney is applied, chutney side down.

Bombay Chapatti Sandwich is ready to be toasted.

Heat oil & butter in a pan. Place the prepared chapatti sandwich on it & cover with a lid for 2 minutes or till the top gets crispy.

Flip it over carefully using a plate & let the other side get crispy too.

It's ready !!

Cut the chapatti sandwich into pieces using a sharp knife.
Serve hot with tomato ketchup. 
Labels: Sandwiches, Phulka, Green Chutney, Onion, Tomato, Cucumber, Capsicum, Sunday Funday, Healthy snacks, Main course, Vegetarian, Street Food

Check out the different & delicious Sandwiches prepared by our Sunday Funday group

• Bombay Chapatti Sandwich by Sneha's Recipe
• Chicken Bacon Pressed Picnic Sandwiches by Making Miracles
• Club Sandwich by Amy's Cooking Adventures
• Falafel Pita Sandwich by Mayuri's Jikoni
• French Dip Sandwich au Jus (Slow Cooker) by Karen's Kitchen Stories
• Grilled Kielbasa Sandwiches by A Day in the Life on the Farm
• Homemade Muffuletta by Food Lust People
• Is it, Or Isn't It a Sandwich? and a DIY Grilled Cheese Bar by Culinary Adventures with Camilla
• Submarine Bites with Sub Sauce by Palatable Pastime
• Zucchini and Carrot Vegetable Sandwich by Cook with Renu