Thursday, October 30, 2014

Sweet Corn Kosambari (Sweet Corn Salad)

Sweet Corn Kosambari is a simple, colorful salad. Kosambari is a South Indian salad where few ingredients like soaked lentil, carrot, cucumber etc are put together and later on seasoned with oil and mustard seeds. I had this unique salad in Bangalore few years ago. It is quite interesting how pomegranate seeds pairs so well with sweet corn kernels. I wanted to try it in my kitchen as I love both corn and pomegranate. I also included carrots for extra color. It turned out pretty good. Do try this unique combination and I hope you will like it!

  • Sweet Corn - 2 ears
  • Pomegranate, medium sized - 1
  • Carrot, medium sized - 1/2
  • Cilantro (coriander leaves) - 3 sprigs
  • Grated coconut (fresh/frozen) - 1 Tbsp
  • Lemon juice - To taste
  • Green chilli - 1
  • Salt - To taste
  • Oil - 1 tsp
  • Mustard seeds - 1/4 tsp


Clean the corn and cook them in salted water for 7- 10 minutes.

Once done, remove the kernels from the cob without causing much damage. Remove the pomegranate seeds and set it aside.

Now grate the carrot in a bowl. Add in the chopped cilantro, green chilli, lemon juice and salt.

Then add the corn and pomegranate kernels, grated coconut. Mix well. Finally add in the seasoning.

For seasoning - Heat oil. Once hot, add mustard seeds. Once it pops, turn off the heat and add it to the corn mixture.
Give a final mix and check for the taste. Add more salt or lemon juice, if required. 
Sweet Corn Kosambari is ready!!

Serve it as it is or as a side dish to rice. Above measurement serves 3-4 people.

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Tuesday, October 14, 2014

Corn Tortillas

I love Mexican food, period. There is not a whole lot of vegetarian options in Mexican restaurant. So I started making variety of dishes at home. I wanted to make everything from scratch. So I also tried to make corn and flour tortillas. Corn tortillas require only few ingredients and making them is a breeze if you have a tortilla press. I have adapted the recipe from here. She has also demonstrated the making of corn tortilla in her youtube channel. You can also check that out to get a better idea.

Do try making these corn tortillas, if you like Mexican food. They taste so much better than the store bought ones. I will share few vegetarian recipes soon, as to how we like to eat them.

  • Maseca Corn Masa Mix - 1 cup
  • Hot water - Little less than 3/4 cup
  • Oil - 1/2 tsp
  • Salt - 1/2 tsp


Before writing down the procedure, let me write few things required to make tortillas.
Tortilla Press - I recommend buying a tortilla press if you plan making corn tortillas on regular basis. If you don't want to invest on it then you can always use a large plate or pie dish to press out the dough.
Zip loc/Parchment paper - Always line your tortilla press with zip loc (cut open one or two side of it) or parchment paper (2 square pieces of it).

Take flour, salt and oil in a bowl.

Mix well and then hot water little at a time. Mix with a spoon . Once it comes together mix with your hands until you get a non sticky, smooth dough. Keep it covered and let it sit for five minutes.

Then divide the dough into 5-6 equal portions and smoothen them between your palms.

Now line the tortilla press with a zip loc (or parchment paper) and place one of the dough ball in the zip loc.

Then press it.

The dough ball takes a beautiful round shape.

Gently remove it and place it on a hot skillet.

Cook it until the edges start to lift. Then flip it to cook on the other side until few brown spots appear.
I like to finish off cooking on direct flame to get extra charred marks (this step is totally optional).

Then transfer it into a container lined with paper towel or kitchen towel. Repeat the procedure for the rest of the dough. 
Corn Tortillas are ready!!

Serve it warm. You can use it for making fajitas, enchiladas etc. Above measurement makes 5-6 medium sized tortillas.

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Wednesday, October 8, 2014

Gosale Podi (Pan Fried Ridge Gourd)

Gosale Podi is a simple side dish made using ridge gourd. The ridge gourd slices are seasoned and dipped in semolina. It is then fried on a pan until golden brown. This simple way of cooking ridge gourd was suggested by a friend. 

Ridge gourd is one of the vegetables I hated to the core. I never enjoyed any dishes using ridge gourd except for the chutney made using its peel. But now my views have completely changed!! After getting 15- 20 ridge gourds from my garden, I had to find some way to use it. I fried them on a pan (as suggested by a friend) and they tasted so good that I had to post the recipe. Do try making this simple dish and enjoy!

  • Ridge gourd, medium sized - 2
  • Red Chilli powder - To taste
  • Asafoetida - A big pinch
  • Semolina (sooji or rava) - 2-3 Tbsp
  • Salt - To taste
  • Oil - 1-2 Tbsp


Wash the ridge gourd and pat it dry. Then remove the tough ridges using a knife or peeler.

Now make 1/2 inch thick slices of the ridge gourd as shown below.

Now spread the slices in a wide bowl or plate. Then sprinkle red chilli powder, asafoetida and salt. Mix such that all the slices gets a coating on both sides.

Heat a pan. Then start dipping each slice in rava on both sides. 

Then place it on the hot pan one by one. Once done, add little oil all over and allow it to cook until it turns golden brown.

Then flip each slice using a fork. Add oil, if desired. Then cook on the other side till it turns golden brown.

Once done, turn off the heat. Transfer them to a plate. Gosale Podi is ready!!

Serve hot along with rice and any curry of your choice. Above measurement serves two people.

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Friday, October 3, 2014

Piyava Bajo (Onion Fritters)

Onion and Garlic are my favorite ingredients in my kitchen. They add a lot of taste and flavor to many dishes. I love onion so much that we always get a big bag for two of us!! Onion Pakoda (or bajji or bajo) is a very popular Indian fritter. Sliced or chopped onions are coated in batter along with few spices and then deep fried. They taste 'The Best' right out of the oil. They taste so amazing that you can eat couple of batches. 

There are so many variations of these fritters available on internet. I love many recipes but somehow feel that they (not all) are greasy (the reason being - Onion tends to leave some moisture after a while when mixed in the batter. This makes the mixture little watery and hence the fritters absorb more oil). Hence I tried making it without adding any water. It turned out very good. I roughly adapted my mother's recipe. Do try making the fritters without any water and find out the difference :-)

  • Onion, roughly chopped - 2 cups
  • Besan (chickpea flour) - 1/2 cup
  • Rice Flour - 1/2 cup
  • Coriander seeds, coarsely powdered - 1 1/2 tsp
  • Red Chilli powder - To taste
  • Asafoetida - A big pinch
  • Hot Oil - 2 tsp
  • Salt - To taste
  • Oil - For deep frying


Chop the onion roughly and transfer them in a bowl. Add some salt and let it sit for 10 minutes so that it lets go off moisture.

Then add rice flour, besan, red chilli powder, asafoetida, coriander powder, hot oil.

Mix well until everything comes together. Don't add any water.

Then drop small amount of batter at a time in preheated oil.

Fry until it turns golden brown. Then remove and drain the excess oil on a paper towel. 

Piyava Bajo is ready!!

Serve it hot. Above measurement serves two people.

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