Archive | July, 2010

Spicy Corn On The Cob

31 Jul

Kalchina Jonna Potthu.

Corn is dehusked and grilled on all sides till dark brown. Grilled corn on the cob is then rubbed with chili powder and grilled again for few more seconds for one last time. It is then rubbed with lemon and served immediately. Also, use a knife to separate the corn kernels and serve in a bowl.
Makes: 1 Spicy Corn On The Cob.


Corn 1
Lemon 1/2 Piece
Red Chili Powder to taste
Salt to taste

Method of preparation:

Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate, apply red chili powder and salt to the corn with help of a tissue.
Put the seasoned corn on the grill for one last time for couple more seconds to smoke the chili powder a bit.
Remove the corn from the flame and rub the lemon half all over it while lightly squeezing the lemon.
Serve spicy corn on the cob immediately.
Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.
Variations: Also add finely chopped herbs once corn is roasted.
Other Names: Spicy Corn On The Cob, Kalchina jonna Potthu, jonna Pottu.

Corn and Sprouts Salad

30 Jul

Corn and Sprouts Salad.

Whole moong, black chickpeas and red chori are soaked in water overnight and left to sprout for 2 – 3 days. The sprouts are then mixed with sweet corn and roasted peanuts. The salad is seasoned with chaat masala and herbs and served with a squeeze of lemon.
Makes: around 2 Cups of Corn and Sprouts Salad.


Sweet Corn 1/2 Cup (Fresh or Frozen)
Moong Sprouts 1/2 Cup
Black Chickpeas Sprouts 1/2 Cup
Red Chori Sprouts 1/2 Cup
Roasted Peanuts 2 tbsps
Lemon Juice 1 tsp
Chaat Masala 1/4 tsp
Red Chili Powder 1/4 tsp
Cilantro Few Leaves
Mint 2 – 3 Leaves
Salt to taste

Method of preparation:

Wash and finely chop the cilantro leaves and mint leaves.
Microwave the corn in enough water for a minute.
Strain the corn.

In a mixing bowl, mix together all the ingredients.
Serve corn and sprouts salad fresh or cold.
Notes: How to make sprouts in various methods.

Suggestions: Adjust the quantity of the ingredients according to your preference.
Variations: You can also drizzle half a tsp of honey if you wish.
Other Names: Corn and Sprouts Salad.

Vermicelli Idli

29 Jul

Semya Idli.

Vermicelli is soaked in yogurt and spices. It is then tempered with spices and batter is left aside for sometime.Then it is filled in idli moulds and steamed till done. Vermicelli idli can be served with sambar or with any chutney of your choice.
Makes: around 8 Vermicelli Idli.


Vermicelli 1 Cup
Yogurt 1 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Salt to taste
Cilantro to garnish


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Wash and finely chop the cilantro.
Remove stems, wash and mince the green chiles.
Peel, wash and mince the ginger.
In a mixing bowl, mix together vermicelli, yogurt and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add ginger and green chiles.
Fry briefly and remove from heat and add to above vermicelli bowl.
Add around quater cup of water to make the mixture little running so that vermicelli can soak up the flavor.
Set aside the vermicelli mixture for around 15 minutes.

Grease the idly mould with little ghee.
Pour a big scoop of vermicelli mixture into each idly mould.
Steam the idlis for 15 minutes and remove from heat.
Let the idli cool off a bit before removing onto a bowl.
Garnish with cilanto and serve vermicelli idli with any chutney of your choice.
Notes: Make sure to steam the idli well.

Suggestions: For a more firmer idli, reduce the amount of yogurt and water a bit.
Variations: Check out other vermicelli recipes here .
Other Names: Vermicelli Idli, Semya Idly.

Tomato Fritters Chaat

28 Jul

Tomato Bajji Masala.

Whole tomatoes are dipped in besan batter and deep fried on medium heat till golden brown. The tomato fritters are then halved and the juices are scooped out. Chopped onion, spices and herbs are added to the juices and this mixture is filled into the tomatoes and served immediately.
Makes: 4 Servings of Tomato Fritters Chaat.


Ripe Tomato 2 Medium
Besan / Gram Flour 5 tbsps
Soda bi Carb a Pinch
Onion 1
Roasted Peanuts 2 tbsps
Chaat Masala 1/2 tsp
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Thoroughly wash the tomatoes and pat them dry.

In a deep small mixing bowl, add besan, soda bi carb, few pinches of red chili powder and salt.
Pour enough water to make the mixture into somewhat thick batter.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, dip the tomato into the besan batter and thoroughly coat it with thick besan batter.
Carefully and slowly drop the coated tomato into the hot oil.

Deep fry the tomato until it turns light golden brown all over (around 5 minutes).
Scoop the hot oil from the deep frying pan and pour over the just dropped tomato if the oil is not deep enough to soak the tomato.
Remove the tomato fritter onto a absorbent paper.
Repeat the same with the other tomato.
Cool down the deep fried tomato a bit and cut it into halves.

Scoop the juicy part of the tomato with help of a sharp edged spoon into a small mixing bowl.
Repeat the same with remaining tomato halves.
To the mixing bowl having the tomato pulp and juices, add chopped onion, cilantro, lemon juice, roasted peanuts, red chili powder, chaat masala and salt.
Mix well and adjust any seasoning if required.
Fill the emptied tomato halves with the just prepared tomato onion mixture.
Garnish with cilantro and serve tomato fritters chaat immediately.
Notes: Make sure to get the besan batter right.

Suggestions: Adjust the deep frying time of the tomato according to its size.
Variations: Use ripe roma tomatoes in place of vine tomatoes if desired.
Other Names: Tomato Fritters Chaat, Tomato Bajji Masala.

Plantain Chutney Powder

27 Jul

Aratikaya Podi.

Plantain / green banana is sliced and roasted till little crisp. Then the plantain is ground into fine powder along with dalia and spices. Tamarind and jaggery provide contrasting dimensions to the plantain chutney powder. Serve the plantain powder with steamed rice or with idly, upma etc.
Makes: around 1 1/4 Cups of Plantain Chutney Powder.


Plantain 1 Medium
Dalia / Putnala Pappu 1/2 Cup
Whole Dried Red Chiles 2 – 4
Tamarind 1 inch Piece
Jaggery 1 inch Block
Salt to taste


Mustard Seeds 1/4 tsp
Broken red Chiles 4
Turmeric a Pinch
Asafoetida a pinch
Curry Leaves 4
Oil 1/4 tsp

Method of preparation:

Remove ends, remove thick skin and wash the plantain.
Thinly slice the plantain into circles.

Heat a pan on medium heat, add plantain circles.
Dry roast the plantain until they crisp up a bit indicated by curling of the circles.
Remove the pan from heat and add the dried red chiles to the warm pan.
Cool the roasted plantain to room temperature.

Grind roasted bengal gram / dalia along with tamarind, jaggery and salt into fine powder.
Then add roasted plantain circles and red chiles and grind again into fine powder.
Remove the plantain powder onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.
Once talimpu is cooled, add the ground plantain powder and mix well.
Store plantain chutney powder in a dry jar and it stays for couple of weeks.
Mix plantain chutney powder with few drops of ghee and serve with idly, dosa, upma, rice etc.
Notes: Make sure to roast the plantain well.

Suggestions: If plantain circles are soft, put them back in the hot pan and roast on medium low flame till they crisp up a little.
Variations: Also roast the plantain circles in oven.
Other Names: Plantain Chutney Powder, Aratikaya Podi.