Corn Broccoli Summer Salad

Brocoli Corn Summer Salad

Hello everybody!!! We are back to blogging after a long hiatus. There is no particular reason for not updating the blog. There were lot of new recipes tried but did not click pictures due to sheer laziness, so will try our best to post at least one recipe weekly.

Here is one healthy salad recipe which we try and eat once a week mostly for weekend dinners along with homemade low fat pizzas.  You can exclude eggs if you don’t like it. We will post the recipe for pizza soon till then enjoy this healthy Corn Broccoli Summer Salad.

Ingredients –

1 cup boiled corn kernels,

1 cup soaked and boiled chick peas (garbanzo beans/kabuli chana),

1 cup broccoli florets,

1 big onion sliced,

2 big tomatoes sliced,

1 cucumber sliced,

½ cup purple or green cabbage shredded,

1 cup chopped lettuce,

½ cup grapes,

½ cup chopped boiled egg whites (optional),

1 big lime juice,

½ tsp pepper powder,

1 tsp butter,

Salt to taste.

Method –

Heat butter in a ban and stir fry broccoli florets for 2 to 3 minutes.

Add corn and chick peas to the broccoli and continue to stir fry for another 2 minutes.

Sprinkle salt, pepper powder and little lime juice. Switch off the gas and allow it to cool completely.

In a big salad bowl mix all the ingredients from onions to grapes.

Mix in the broccoli, corn and chick peas in the salad bowl.

Adjust salt, pepper and lime juice.

In the end gently mix in the boiled egg white. Serve along with soup or pizzas.


Tomato Pickle

Tomatoes were very cheap in the market last week and they were a plenty at my home. I wanted to put them to good use and I remembered reading this recipe year ago on Aayis recipe. I noted down the ingredients, made minor modifications and tried it over the weekend. The result was amazingly yummy tangy tomato pickle. My house smelt good while I was making it and we finished almost half of the jar in 2 days. The quantity listed below yields approximately ½ kg of the pickle. The pickle remains good for approx. a month in the fridge.

Ingredients –

1 kg ripe tomatoes chopped into fine pieces,

4 tsp oil,

5 dried red chilies,

3 tsp tamarind pulp,

2 tsp mustard seeds,

2 tsp sesame seeds,

1 tsp turmeric powder,

1 tsp fenugreek seeds,

½ tsp asafetida powder,

4 tsp red chili powder (vary as per your liking),

Salt to taste.

Method –

Heat oil in heavy bottom pan and fry the dried red chilies for ½ a minute.

Add chopped tomatoes, tamarind extract and salt to this and allow it to cook. (Keep in mind to add a little extra salt).

In a separate pan heat 1 tsp oil and crackle mustard seeds. In half a minute add sesame seeds, fenugreek seeds and asafetida. Fry for a few seconds and switch off the gas. Add turmeric and red chili powder. Mix well. Allow it to cool completely and blend to a coarse powder. Keep aside.

Keep stirring the tomatoes in between. The tomatoes should get fully cooked and mashed up.

Continue cooking till all the juices dry up and a semi solid mass has been formed and oil starts leaving. At this stage add the ground spice powder. Mix well and check for salt.

Cook for another 5 to 10 minutes and switch off the gas. Allow it to cool completely and store it in a clean glass jar under refrigeration.

Brinjal Boats

I saw these brinjal boats on Sapna Sardessais Facebook page the other day. She is a well-known personality in Goa and has published many famous cook books. She keeps posting amazing photos of dishes cooked in her kitchen on her facebook page and are absolutely drool worthy. Thanks Sapna for this recipe.

These boats are very simple to make and are deliciously tasty. Do try them. Here is the recipe.

Ingredients –

4 long variety purple brinjals,

1 med sized onion finely chopped,

2 boiled and mashed potatoes,

1 tbsp chopped coriander leaves,

1 tsp ginger garlic paste,

½ tsp turmeric powder,

1 tsp red chili powder,

1 tsp coriander seeds powder,

½ tsp cumin seeds powder,

½ tsp garam masala powder,

½ tsp amchroor powder,

Salt to taste,

2 tsp oil

Method –

Cut the brinjal length wise and scoop out the center with spoon to make 8 hollow boats.

Chop the scoped brinjal into fine pieces and keep aside.

Heat 1 tsp oil and fry onions till light brown.

Add ginger garlic paste and all the masalas and stir fry for a minute.

Now add chopped brinjal and cook till the brinjal is cooked and is mushy. Add boiled potatoes, coriander leaves and salt. Mix well and switch off the gas.

Apply a little salt to the hollow brinjal boats and leave it for 5 minutes approx.

Stuff the brinjal potatoes stuffing in the hollow brinjal to make a boat. Stuff all the brinjals, coat them with fine semolina or bread crumbs and shallow fry on the both the sides till the brinjal skin gets cooked.

Serve hot with tomato ketchup.




Sweet Corn Soup

We ate a lot of sweet corn in this season and also corn being one of Anaya’s favorites we used to get it regularly. I tried this soup long back and it turned out delicious and creamy. In the above picture I just drizzled some soya sauce over it but it’s optional. You can also add oregano and chili flakes if you like.

Soups are also my dad’s favorite so I made this when my parents visited me recently and they too relished it. So give it a try and let me know your feedback…

Ingredients –

4 cups boiled sweet corn,

2 onions roughly chopped,

1 big tomato roughly chopped,

1 green chili,

Few spring of coriander leaves,

2 liters of water,

1 tsp ghee/butter,

1 tsp cumin seeds,

2 tsp ginger garlic paste,

Pepper powder,

Salt to taste.

Method –

Combine together onion, tomatoes, green chili, coriander leaves and water in a big vessel and allow it to boil for approx. 10 to 15 minutes.  Strain the stock and keep aside.

In the same cooked onion tomato mixture, put some water and blend it. Strain the juice and mix it with the above stock and keep aside.

Blend the boiled corn to a very smooth puree. Before grinding reserve some corn kernels aside to put in the soup later.

Heat some ghee or butter in a pan and crackle cumin seeds and fry the ginger garlic paste.

Add the corn puree to this and fry for 2 minutes.

Mix in the stock, pepper powder, salt and the corn that is kept aside before grinding.

Allow the soup to boil for a while.

Adjust salt and pepper. Serve hot.

Simple Crab Masala

Going to the market on Sundays to buy fish and vegetables is a ritual for Milo and me and we both enjoy it. I love to go to the fish market and I go mad looking at the variety of fish there.

Last Sunday as usual we went to the fish market and I got 4 different types of fish and we headed out. At the exit, Milo saw some crabs and he wanted me to buy them. I didn’t want to buy them since I had already picked 4 types of fishes and this would be too much for 3 of us (in laws and I). Milo has quit eating fish but still forces me to buy a variety.  He kept persuading me to buy those crabs. I finally got tempted, went in and bought them and this is the simplest crab masala I made and my FIL and I relished it. Here is the recipe….

Ingredients –

3 big crabs cleaned,

1 onion thinly sliced,

4 to 5 flakes garlic,

2 tsp red chili powder,

½ tsp turmeric powder,

2 tsp oil,

Salt to taste,

Grind to a smooth paste the following ingredients –

6 to 7 garlic flakes,

A piece of ginger,

A handful coriander leaves,

A piece of tamarind

Method –

Heat oil in a pan and fry garlic till light brown. Add turmeric powder and red chili powder and onions and fry for a minute or 2.

Add the ground paste and fry for a minute.

Now add crabs, salt and little water. Mix well cover and cook till the crabs are done.

Eggless Chocolate Brownie

Ingredients –

1 cup All Purpose Flour/Maida,

½ cup coco powder,

3/4th cup powdered sugar,

5 tbsp ghee (homemade clarified butter) (you can substitute ghee with 5 tbsp cooking oil),

1 cup buttermilk (you can substitute buttermilk with 1 cup water + 2 tsp yogurt and 1 tsp lime juice),

1 tsp coffee powder dissolved in 2 tsp warm water,

1 tsp Baking soda,

A pinch of salt,

A few chocolate chips (I used small chunks of dark chocolate),

A handful of dry fruits (I used cashew and almonds)

Method –

Take all the ingredients in a mixing bowl and mix gently till all the ingredients are mixed well.

Grease and dust a baking tray, pour this mixture in the tray and bake in a preheated oven at 175 degree centigrade for approx. 20 minutes.

Cut into pieces when cooled completely.

Corn n Oats Baked Cutlets

Ingredients –

2 cups boiled and mashed potatoes,

1 cups roasted oats (I used Quaker oats and roasted them for a while),

2 tbsp dried kasoori methi,

1 cup boiled sweet corn,

1 onion finely chopped,

3 green chilies finely chopped,

2 tsp ginger garlic paste,

1 tsp cumin seeds,

1 tsp oil,

1 tsp garam masala powder,

1 tsp lemon juice,

Salt to taste

Method –

Dry roast kasoori methi in a skillet and keep aside.

Heat oil in a pan and crackle cumin seeds and add green chilies and onion to this and fry for a minute.

Add ginger garlic paste to the onion and continue frying till the onion is translucent.

Switch off the gas and let it cool.

Crush the kasoori methi with hands to a fine powder.

In a big bowl mix potatoes, oats, corn, kasoori methi powder, garam masala, fried onions, lime juice and salt.

Mix all the ingredients well and form round cutlets. Coat them with oats and line them on a greased baking tray.

Bake them at 200 Degree centigrade for 10 minutes each on both the side.

Alternatively you can shallow fry them with little oil.

Serve hot with ketchup.

Garlic Rolls


This was my first attempt to make bread and I was very happy with the results. I have been waiting to bake bread for quite some time but didn’t dare to actually bake one. I had read about the unreliable quality of yeast you get in India that doesn’t proof up well so didn’t want to take a chance. My friend Ivy got a bottle of imported yeast for me and I just kept it in the pantry for months together. The other day I saw this recipe on Anna Parabrahma and  really liked the look of the bread and it was so easy to make. I made this on one Sunday afternoon and we had it with Milos Minestrone soup (I will post this recipe soon).  We all liked it at home so did my friends at office. A special thanks to Anjali of Anna Parabrahma for the recipe and thanks to Ivy for getting me the yeast.

Ingredients – 

3 cups Maida/All Purpose Flour,

1 cup water,

1 tbsp active dry yeast,

1 tsp salt,

2 tbsp sugar,

2 tbsp refined oil,

20 cloves of crushed garlic,

25gms of softened Amul butter,

½ cup finely cut coriander leaves

2 tbsp sesame seeds

Method –

Warm about 1/2 cup of water just about warmer than body temp. Add a teaspoon of sugar and yeast to it. Leave it alone to froth for 10 mins.

Mix flour, yeast, rest of the ½ cup water, sugar and salt. Knead until smooth and lump free. Include oil and knead again for 5 mins. Grease lightly a clean bowl with little oil, place the dough ball in it and leave it to rest until doubled and airy. Approximately 45 mins.

Then sprinkle some flour on the counter and knead the proofed dough for 5 mins. Divide into four equal parts. Roll into balls and then roll out flat into 4 sheets in an elongate form like a rectangle. Do this one at a time. All sheets should be of the same size.

Spread the garlic butter. Sprinkle the cilantro. Roll up tight and keep aside.

In this manner, roll up all 4 sheets.

Then place all the rolls parallel to each other horizontally. In case one of them is short roll further to elongate. All four should be same sized. Cut into pieces. I got 16 rolls in total.

Place them side up, line the rolls in a baking tray. Cover the tray with a cling film and let them proof for another 1 hr.

Once the rolls double up they will fill up all the gaps.

Brush the doubled rolls with molten butter.

Lastly top up with sesame seeds.

Preheat the oven for 10 mins at 180 deg centigrade.

Bake for 15 mins or a little more till the top is golden.  Pull out of the oven and lay it to cool. Serve when warm.

Mango Cake (Eggless)

Last year during Mango season I tried this cake with whole wheat flour from SuchetasKitchen. It turned out good but somehow we don’t prefer the smell of wheat flour in the cake. So this year I tried it with All Purpose Flour (Maida) and we all relished the cake. Do give a try before the season gets over.

Ingredients –

2 cups All Purpose Flour / Maida,

½ cup milk powder,

1 tsp baking powder,

1 tsp baking soda,

1 cup sugar,

1.5 cups of fresh mango pulp,

½ cup yogurt,

½ cup refined oil

Method –

Sift together maida, milk powder, baking powder and baking soda.

Blend well sugar, mango pulp, yogurt and oil till smooth.

Pre heat the oven at 175 degree C for 10 minutes.

Mix gently the flour and blended pulp mixture.

Grease and dust a cake tin and pour the batter into it.

Bake the cake till a knife inserted in the cake comes out clean.

Kokum Kadi

My domestic maid K gave me a bag full of these sour Kokum fruits which she got from her native. The botanical name is Garcinia indica. We usually use the dried peels of these fruits called kokum in our cooking. These fresh ones are used to make kokum sherbet (sweet juice) but I didn’t want to make it for the fact that a lot of sugar goes into making it. My mom suggested that I should dry the peels to make dried kokum but unfortunately we do not have a lot of sunlight coming into our house, so I dropped that idea. K told me about this recipe and I tried it the other day. It is much different than the usual sol kadi and it tastes amazing with plain rice or can be had after a heavy non vegetarian meal. It helps in digestion. So here is the recipe for Kokum Kadi.

 Ingredients –

10 to 12 whole kokum fruit,

1/4th cup freshly grated coconut,

2 green chilies,

5 cloves of garlic,

A piece of ginger,

Handful of coriander leaves,

1/4th piece of an onion,

½ tsp jaggery,

Salt to taste,

2 tsp oil,

1 tsp mustard seeds,

1 tsp cumin seeds,

Few curry leaves,

5 cups of water,

1/4th tsp turmeric powder

Method –

Wash the kokum fruits and remove the stalk. Put the fruits in water and squeeze out the juice.

Squeeze till all the juices come out.

Strain this liquid, put salt and jaggery and keep aside.

Grind together coconut, green chilies, garlic, ginger, coriander leaves and onion with little water to a smooth paste.

Put this ground paste in the kokum water and bring to a boil.

Let it simmer for appox 5 minutes.

In a small pan, heat oil and crackle mustard seeds, cumin seeds and curry leaves. Add turmeric powder, fry for a while and put this in the cooked kadi. Cover the vessel so that the aroma does not escape.

Serve with rice or drink it up after a heavy meal.