Peanut Butter Muffin

                                                 Peanut Butter Muffin:

My sister who never favour chocolate in her indulgence, has recently developed taste for snickers. On poking, she told me that it’s the peanut flavour which is irresistible for her.

This rakshabandhan I challenged myself to prepare a whole menu based on peanut flavour. I made, Indonesian Paneer Satay, Penne pasta in pesto sauce (walnuts were replaced by peanut), Garlic bread and peanut butter Muffins. That day, I saw delight on her face.

Here is the recipe for peanut butter muffin

You need:

2 cups of refined flour

1 cup of brown sugar, powdered

1 cup peanut butter

2 medium eggs

3-4 drops of vanilla essence

Half tsf baking powder

10ml of milk

Here you go:

In a bowl, beat eggs, sugar, peanut butter and vanilla essence. Sieve flour and baking powder into the mixture. Whisk gently with roll and cut technique. Add milk to adjust consistency. It should not be too thick or flowy.

Transfer the mixture in silicon shells. I made 6 muffins from the above quantity. Make sure you fill only three quarters of moulds with batter. Bake in a preheated oven at 180C for over 15min.

Unmould and serve best with cinnamon coffee.

Butterscotch Flavored Popcorn

It was a happy morning, Ranjani called me to brief an idea of blogging today evening over a cup of tea. Her presence always delights my heart. with the tea, I thought of preparing some munchies.

Here is the idea of some butter scotch flavored popcorn. say, I am always on a easy and quick side

what you need

Popcorn: 100gm (puff them in a microwave or pressure cooker)

butter 50gms

brown sugar 50gms

cream 2tsf

In a heavy bottom sauce pan, melt the brown sugar on a slow heat. Add butter once the sugar is caramelized. add the cream to the melted butter and sugar syrup. 

Put off the flame, mix the sauce in puffed popcorns.

We ready to serve.

Pani Puri for Dehydration

                                               

                                          Pani Puri for Dehydration

Summers are here, and so the problems of dehydration. Often we dont feel like eating. Though when i come back from work, I feel like snacking ...

yesterday out of desperate attempt to finish left over pani puri.. i found this method.

A lemonade and puri.. Ah! delicious.

here it goes:

Pani puri pack: As much required: buy from grocery store.

lemonade: In a litre water, add 3tsf sugar, 2 lemons juice, pinch of rocksalt (common salt will do too)

puncture the puri with thumb, fill with lemonade and enjoy.

Wholesome Salad

Wholesome salad

The culfest began with its all swirl. My Junior colleague Dr. Jinal Pandya who is always up for any bit of experiments is always a source of enthusiasm for everyone. I was in no mood to participate in the salad and cocktail competition but her excitement could not match my low. 

and best part we won first prize for the following recipe. Since it was to be judged by doctors only, a recipe has to be designed which is wholesome in itself. be its nutritional value, filling value. 

here it goes:

Tofu: 200gms finely cubed

Roasted dryfruits: cashewnut, almonds, walnut 200gm chopped coarsely and roasted in salted butter

fresh fruits: black and green grapes, diced into two. oranges peeled and chopped

Mukhwas : Pan flavored mouth freshner 1tsf

For Saffron sauce:

Few strands of saffron soaked in cold water

Milk 100ml

1tsf corn flour

1 tsf powdered sugar

Betel leaves to serve on.

preparation for Saffron sauce:

In a pan, boil milk, add corn flour, saffron, sugar. boil till it thickens.

on betel leaves:

put dry fruits, layer with tofu

add fruits in a circular fashion at the periphery of tofu.

sprinkle mukhawas.

serve with saffron sauce.

KACCHE AAM KI BIRYANI ( RAW MANGO BIRYANI)

KACCHE AAM KI BIRYANI    ( RAW MANGO BIRYANI)

This is one of the recipes I invented for the ETV cookery show. They were demanding something innovative and going with the summer season.

I decided to innovate some classic recipe with the latest flavour of Gujarat.  I say, you imagine, feel and create the new textures only when you are creatively challenged.

Here goes my kacche aam ki biryani or say Raw mango Pilaf.. summers are synonymous to mango either raw or perfectly tender fruit. Raw mango is well known to be a remedy for heat stroke. And being a doctor, I am always searching for such ingredients to highlight and popularise my recipe. :P

Here is what one need:

Raw mango (Alfonzo is a good choice as it is little bit on sweet side): peeled and grated: 1 medium size

Steamed rice, cool : 100gms

Ghee (oil): 3tsf

Cumin: 1tsf

Onion : 1 medium: finely chopped

Ginger garlic paste: 1tsf

Green chilli: 1 coarsely chopped

Sugar : a pinch

Salt: as per taste

Turmeric powder, coriander powder, garam masala: 1 tsf

Chopped vegetables (beans, peas, cauliflower, carrots)

Freshly chopped coriander and some fried onions for garnishing.

Method:

In a pan, add ghee: add cumin, once they start crackling, add onions, ginger -garlic paste. Wait till the onions go transparent. Add the raw mango, sugar, vegetables, green chilli and all spices. Add 2tsf of water and cover the pan with the lid. After 5 minutes (the mango will be tender now), add the layer of precooked steamed rice.  Cover the lid again for minutes. Garnish with coriander and fried brown onions.

Ready to serve!

My notes:

1. Since raw mango is tangy, we do not need yoghurt here.

2. On scale of nutrition, it has fruit vegetables.  So rich in minerals.

3. Dry fruits can be added.

4. Served with raita. It makes a complete meal

Potato Chili

Potato Chili

A quick recipe, for that untimely craving of calorie rich junk food. Derived from Chinese origin I often make this recipe at home. With the availability of readymade French fries, it has become easier to savour this dish.

What one needs is:

French fries: 100gm (as per requirement): readymade or can be made at home (take a large potato, peel, chop lengthwise to make cubical pieces. Dust slight corn flour and fry them in vegetable oil.)

Red chilli sauce   3tsf

Soy sauce ¼ tsf

Vinegar 2tsf

Honey  ¼ tsf

Chopped onion 1

Diced capsicum (optional)

Finely chopped spring onions for garnishing.

Vegetable oil 1tsf

Salt to taste

In a pan, on medium heat, sauté onion. Add capsicum. Add the sauces and French fries, salt and honey. Sauté for two minutes.

Garnish with chopped spring onions.

A Visit to Kadoli Farm

A  Visit to Kadoli Farm

Sunday 3.3.13, a bunch of friends left for Polo forest for photo shooting. It turned out to be a fun filled day with the most authentic, traditional, simple and delighted lunch treat at Kadoli Farm.

Kadoli farm, situated in the interiors of 8 acres of cultivated land owned by King and Queen of Vijayanagar, district Gujarat. The humble welcome by King Harvardhan Singh Rathore (he avoids to use Rathore as his surname owing to his personal reasons) and Queen Gargi Devi took us to the journey of royalty and its current existence.

After a quick ginger tea, we went for the work, we were scheduled for. The shoot was fun filled and tiring. The scorching heat made us dehydrated and hungry. The hunger pangs forced us to return back to our host where a sumptuous lunch was waiting for us.

I was terribly hungry; I quickly freshened up and asked the queen if I can start the meal. I complimented her as she looks like my aunt. She was dressed in chiffon sari, nicely draped covering her head. The two bangles and vermillion in her forehead, reminded me of my aunt.

I started opening the casseroles in which food was served on the wide table. I was expecting some rich spicy, dry fruits clad meal. But I was disappointed to see the simple, traditional food served in every Indian house. The menu was small and same, a paneer recipe, sabzi,chapatti, dal chawal , curd, salad and gajar ka halwa.

With a disappointed face, I started my meal. With first bolus of food, I felt the most amazing, soft buttery paneer cooked in rich green gravy. The sabzi was aloo mutter. Palak paneer was made as per the traditional authentic recipe: you blanch, blend and make spinach puree. In a thick bottom pan, sauté finely chopped garlic and onion. Add spices (black pepper and salt). On medium heat, cook the puree for ten minutes. Add cubes of paneer. The aloo muttar recipe was same as I had published in my earlier posts.

What sweeps away the heart is the dal. The yellow lentil (arhar/toor) which we regularly cook in our houses was the best part. Very simple, easily made. Just boil the lentil, in a pan sauté the diced garlic in desi ghee till burnt. Add salt. Add the tempering to the lentil. Garnish with chopped coriander. YESSS! The simplest recipe ever, trust me, it blew my taste buds.

The curd; rich creamy smooth like vanilla icecream. I asked her the secret; she told us that they get the fresh pure milk from buffalo for curd and paneer.

Gajar ka Halwa: Against my quick recipe which I make from condensed milk, the dessert here was quick too, grate the carrots, add few ml of milk and add loads of malai (the thick layer of milk after pasteurisation).cook for 15 min. Add sugar when it is almost done. Remove from heat, let the sugar melt itself. Garnish with dryfruits.

The menu was simple yet delightful, full of flavours. A savoury you rarely relish and eagerly look forward to. Moreover before completing this draft, the food is incomplete if the love is not added to food which I could see in her gestures and happiness while serving us.

Thanks to her highness Mrs Gargi Devi for the most memorable lunch ever.

CRISPY POTATOES WITH HERBS

CRISPY POTATOES WITH HERBS

 The launched of my first poetry book VOICES & VICES was a big deal for me, so for my friends. Their support and motivation has led me to this giant step. After the release and success, comes the party time. Friends of my poetry club insisted a homemade supper. This is a delight when you see friends talking about your poems and food. It feels like I am the centre of their appreciation. Apart from self bragging, the menu was simple but with some innovation.

Here is the recipe of starters I served with almond broccoli soup. Though preparation takes time, but trust me the efforts are fruitful. I made crispy potatoes with herbs like oregano, parsley.

What you require is:

200gms potatoes (selectively the tiniest one, there this is another variety available in the section of your supermall, which people doesn’t easily relish)

50gms butter (yes, calorie counts)

Green garlic (few stems, diced)

Oregano, onion salt, garlic salt, chilli flakes (as per the taste)

SALT (only use while serving, not in cooking, explained below).

The recipe:

Few hours before the actual cooking, marinate your potatoes. In a zip lock pouch, put potatoes (rinsed, well dried and unpeeled). Add butter, garlic stems and herbs. Lock the zip pouch and mix the contents vigorously. Keep aside for 2-3hrs. You can mix the contents few times in the pouch itself.

In a pan, bring the contents on medium heat. Cover the pan. Occasionally stir the potatoes otherwise they will stick to bottom. It might take half an hr to get the potatoes golden brown and crispy.

Just before serving add the salt. If added before, the potatoes will release their water content and they won’t be crispy enough. Rather they will taste like wedges.

Garnish with oregano, diced garlic.

Goes well with soup, side salad and for a change with sandwiches (instead of regular French fries).

Hope you enjoy. I will wait for your feedbacks.

My take away on recipe:

1.      Time consuming. Not an instant recipe when guests knock your door uninformed.

2.      Calorie rich. But sometimes you can relish.

3.      Unpeeled potatoes, preserves the roughage content.

Gajar ka halwa

GAZAR KA HALWA

Winters are about to say good bye, in a way that those colourful fresh vegetables won’t be  available in the market soon.  I went to my regular grocery this fine Sunday morning and got tempted by red carrots across the counter. I thought of yummy Gajar ka Halwa. Although it’s a very common Indian dish and my generous colleagues usually offer me a portion of their Halwa, that I dint think of cooking it this winters.

But the charm of my recipe is that it’s a quick 15minutes recipe. Especially for the people like us who don’t have the time to go through proper traditional recipe where the carrot is cooked in milk for hours.

The innovation in my recipe is that I used condensed milk instead of whole milk and mava ( khoya).  I have actually replaced khoya in my kitchen with condensed milk (milkmaid, mithai maid) because the market these days is flooded with adulterated khoya.

Here is the recipe

You need

Carrots  250gms (should be red, enriched with Vitamin E,A)

Milk 10ml (yes just ten ml.)

Condensed milk (50gms)

Cardamom powder a pinch

Shredded almonds, coconut and dry fruits.

Blanch  the carrots in hot water. (YESSS! I blanch them first. It saves the milk quantity, hance calories. And the blanched carrot is easy to shred as well) Grate them.

In a pan take milk. Add carrots, cardamom powder and condensed milk.  Heat till the milk reduces.

Garnish with dry fruits.

Trust me:

The recipe is quick and easy

Calorie count is reduced. Since we are using sweetened condensed milk, no extra sugar is needed.

Adulterated khoya (mava) is avoided.

It tastes almost same, except that u miss the flavour of Desi Ghee. Which can be added. 

Besan Chilla

Besan Chilla or Gram Flour Pan cake

Mornings are always beautiful if we get a full, healthy breakfast. The breakfast forms the integral part of our diet. The dietitian says that you can skip your lunch but a heavy breakfast to begin a day is must. I have seen my colleagues who don’t indulge in habit of having breakfast, cribbing and lazing out at work. I always say: Eat healthy, Stay fit.

A common recipe used in north Indian houses for breakfast is besan chilla  or we can say besan pan cake, as the recipe is quite similar. But the richness of protein derived from gram flour beats the refined flour used in pan cakes. They are the healthiest way to start a day.

Here is the recipe:

Besan (gram flour) 200gm

Onion 1 diced finely

Ginger garlic paste 1tsf

Coriander finely chopped

Cumin

Asafoetida

Green chilli

Fruit salt (baking soda)

Salt

Vegetable oil to cook.

In a bowl sieve the flour, mix all the ingredients. (You can use roasted cumin, but I like unroasted cumin here). Add 100ml of water. The consistency of batter should be flowy i.e. neither too thick nor too thin similar to pan cakes or dosa. The batter should be vigorously mixed as to avoid lumps and better turn out.

Put a non stick pan on medium heat, put one tsf of oil and spread the batter in round shape. Wait for two minutes. Flip to other side and cook again till golden brown. Instead of oil, butter can be used.

Serve with green chutney and ketchup.

Vanilla cinnamon butter cups

Vanilla cinnamon butter cups

Christmas is round the corner. Before the final evening when Santa would be knocking my door, I thought I should be ready with a new flavour cake. This time I tried Vanilla cinnamon cup cakes. The recipe is almost same for cupcakes and cakes except for the fact that cake can be cut in between and the sauce can be spread between the layers and over the top. I chose cinnamon this year, as its my favourite flavour . the mild sweet smell of cinnamon makes my heart wobble. I bought selected cinnamon sticks from Diu this vacation.

For the cup cakes:

100gm refined flour

80gm salted butter
2eggs

80gms powdered sugar

Vanilla essence

Pinch of grounded cinnamon

3/4tsf baking powder

1/4tsf baking soda

In a bowl whisk eggs, sugar and butter till the froth appears. Add vanilla essence and a pinch of cinnamon powder. In another bowl, sieve flour, baking powder and soda. Fold and mix the flour mixture in the egg mixture. Bake in greased moulds in preheated oven at 120”C for 30-40minutes.

For the cream sauce

Whisk 50ml double cream with 50gm powdered sugar, vanilla essence and cinnamon powder until peaks develop.

With the help of cone decorate the cup cakes.

Creativity is all we look for. Merry Christmas.

Handva

I always get fascinated by the variety of farsans (snacks) savored in Gujarati families. The names are endless, khakhara, handava, khandvi, dhokla, patra etc. and lemme tell you, they all taste unique and awsome.

The curiosity is in the process which is widely in use, these days because of diet awareness and increasing tendencies of obesity among Indians. they use the steam process for the preparation of variety of snacks like dhokla, patra.
Although the snacks are quite healthy and rich in proteins. but, the heavy tempering full of cotton seed oil ruins the charm of low calorie snacks. not to forget that tempering obviously increases the flavor of snacks.

Today I tried Handva (handvo) in my kitchen. I tried making it low calorie (being a diet conscious).
its a very healthy hearty recipe full of proteins and give a fuller effect on satiety. people sometime replace it with the meals. In some gujarati thali, its a part of platter.

Here goes the recipe:
Ingredients:

1 cups rice 

1/2 cup toovar (arhar) dal

1/4 cup urad dal (split black lentils)

1/4 cup moong dal (split green gram)

1/4 cup chana dal (split Bengal gram)

1 cup sour curds

2 1/2 cups grated bottle gourd (doodhi / lauki) other vegetables like carrots, potato can be used.

4 tbsp oil

1/2 tbsp lemon juice

1 tsp soda- bi-carb

1 tbsp sugar(optional, for contrast)

1 tsp chilli powder

1/2 tsp turmeric powder (haldi)

3 tbsp green chilli-ginger paste

salt to taste

for tempering optional: 2tsf oil, hing(asafoetida), mustard seeds, sesame seeds, chopped green chilli, chopped coriander.

soak the rice and pulses for few hours. grind them in mixer. add sour curd and ferment for 3hrs (in summers,time for fermentation can be reduced). add the rest of ingredients in the batter. 
spread the batter in a baking dish. bake it on 180.C in preheated oven for 30-40min untill the crust becomes golden brown. 

after that, tempering can be done, in a pan, heat oil, add hing, mustard seeds, sesame seeds, green chillies. heat it untill the seeds start crackling.
another option is, that tempering can be mixed in the batter itself before baking 
garnish with coriander. serve with imli chutney.

Haldi ka doodh (Turmeric milk)

It’s been a fortnight I had an accident and damaged the shoulder.  I am succumbed to bed and mercy of lord. Though my kind and lovely friends are there, all the time to look after me. Yes am blessed with good friends. Some make me laugh, some keep me distracted from pain, few keep worrying about my health and there is one who doesn’t hesitate to apply his medicinal knowledge on me. These days, every morning am being fed with haldi wala doodh (turmeric milk). I googled the properties and medicinal benefits of turmeric in healing.Here are 20 reasons to add turmeric to your diet:1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.3. Prevented breast cancer from spreading to the lungs in mice.4. May prevent melanoma and cause existing melanoma cells to commit suicide.5. Reduces the risk of childhood leukemia.6. Is a natural liver detoxifier.7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.8. May prevent metastases from occurring in many different forms of cancer.9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.10. Has shown promise in slowing the progression of multiple sclerosis in mice.11. Is a natural painkiller and cox-2 inhibitor.12. May aid in fat metabolism and help in weight management.13. Has long been used in Chinese medicine as a treatment for depression.14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.16. Promising studies are underway on the effects of turmeric on pancreatic cancer.17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.18. Has been shown to stop the growth of new blood vessels in tumors.19. Speeds up wound healing and assists in remodeling of damaged skin.20. May help in the treatment of psoriasis and other inflammatory skin conditions.

I was having doubts about the recipe of turmeric milk i was given. I inquired with a colleague working in ayurveda section of my hospital. He told me there are various ways to make haldi ka doodh.Here is the recipe he told me for my healing:In a pan take 2tsf of desi ghee (pure ghee), heat it. Add 2tsf of turmeric powder. After 30 sec add 200ml of milk and sugar(as per your taste). Boil and serve.You can add ginger bud in ghee for sore throat.Add cardamom or saffron for flavourAdd ajwain for gastric problems.  

Kopra pak or Coconut barfi

The festive season is around the corner. With just a warm good bye to ganpati, i could not resist the mithai we generally offer to the idol. Before the price of sugar sores, lemme enjoy the extremes of my cravings for desserts... it was a dull day and in no mood to go out for grocery. I thought of enjoying my Sunday eve with the most common sweet made in Indian houses.

“Kopra pak or coconut barfi”

A quick 15 min recipe needs 1 kg sugar, 250 gm of desiccated coconut powder (yes i use plenty of coconut. I am fond of coconut. One can titrate the quantity of coconut as per owns palate) 2tsf of desi ghee, 50gm of milkmaid (condensed milk) and pinch of cardamom powder for flavour.

I prefer desiccated coconut powder instead of fresh one as it doesn’t release oil on heating.

Here we go: in a pan, heat sugar with 100gm of water and make  syrup, thick enough to produce three threads. In another pan heat milkmaid, add coconut powder and mix cardamom powder. Mix properly. Once syrup is ready, add the milkmaid batter to syrup gradually and stirring constantly making sure no lumps left. Grease the tray with ghee. Pour the mixture onto the tray. Freeze it for ten to fifteen minutes. Now cut the cubes once set. Garnish with coconut powder.

Easy to go... lemme know how it tastes.

Rajma masala ‘maa style’

Being a vegetarian, i crave for my protein.  I googled it and found that 184 g of kidney beans contain:
Calories: 54
Protein: 43.4 g
Carbohydrates: 110 g
Water: 21.6 g
Dietary fiber: 45.8 g
Starch: 45.8 g
Calcium: 263 mg
Iron: 15.1 mg

Well... not enough for a day’s requirement.  Today I decided to make Rajma Masala similar to what my mom always does.  My mom prefers to make ‘Chitra’ rajma instead of the regular bigger black/ red kidney beans. It’s easier to cook and tastes better than the usual red kidney beans. I prefer the tangy flavour of rajma than the spicy one.

The recipe says: soak rajma overnight (It’s good to soak pulses for a longer time, saves fuel and time when cooking) or at least a few hours before. Boil it, say 5 whistles. Gravy Preparation: In a chopper, add 3-4 cloves of garlic, few inches of ginger, some green chillies, 2 medium size onions and then sing my favourite jingle: Chop! Chop! Chop! ...And it’s done. In a pan, add 3 tsf vegetable oil. When heated, add cumin, carom (ajwain), whole black pepper and 2-3 cloves.  Add the chopped veggies. When golden brown, add 5-6 medium sized chopped tomatoes. (I prefer slightly unripe tomatoes as they are li’l bit tangy). Wait for few minutes. Add salt, turmeric, coriander powder. Mix the gravy with boiled rajma in pressure cooker. Add a pinch of homemade garam masala (the recipe I‘ll share one day though). Whistle again for say 4 -5 times. And it’s done.....

I prefer eating it with pilaf while Vishwa asks for chapattis!  

Muffins

My sweet tooth is an all time problem for my knees. But one has to suffer at the cost of another. Well am glad to announce that we finally bought a beater, blender cum chopper. Thanks to Vishwa for generous part payment. On a usual day, I am hardly awake past 10 pm. But the new gadget was tempting me to try the long lorn muffins, and so, at 11 pm that night, I finally decided to try my hand at the muffins with the newly purchased, opened the first time whisker. Haash!

The recipe is quite easy and quick. In a bowl, take 2 eggs, 100 gm powdered sugar, 50gm salted butter (Amul utterly butterly delicious!) and few drops of vanilla essence. It’s a shame we don’t have vanilla pods available in neighbourhood. Well, whisk it properly until it’s frothy. Add 100 gm refined flour, 1tsf baking powder and 1/4^thtsf baking soda (Yes! I use both egg and baking powder) sieving into the mixture. Whisk again. Pour the mixture in different shape silicon moulds. Bake in preheated oven at 120C for 20-25 minutes. The smell itself is sufficient to know when it’s done, though the best out there have their ways to check the muffin. Poke the knife in the middle. If it comes out clean, it’s done! But my experiment animal (Vishwa J) has his own way to check it. He will cut a wedge shape part of it over knife. If it doesn’t crumbles down, then its perfectly done. Huh! I say, “bade log! bade log!”

Time to enjoy the feast!! 

Mushrooms and greens

The idea came after i clicked this pic during a trip to polo forest. Being a foodie i never leave a chance to try something new. Although the mushrooms and greens in the pic are wild variety and so is my imagination, i thought of trying a new recipe made from button mushrooms and greens available in market.

Green mushroom penne pasta, that’s what i thought of, in first instance.

Here is the recipe: 200 gms of all wheat penne pasta boiled.

The gravy: 100 gm blanched spinach, few lettuce leaves, 2-3 walnuts: blended in a mixer jar.

In a pan, take 2tsf olive oil, sauté one onion, garlic and add 2 chopped green tomatoes. Add the mushrooms. Cook for 2 min.  Add the gravy. Add salt, black pepper, 2tsf cream, some cheese (preferably parmesan). Add the boiled pasta. Sauté for two minutes. Ready to serve. Garnish with parmesan cheese and shredded walnuts

Corn Treat

 It was a rainy day. the day at work went lazy. i remember the day when i used to go to law garden for those corn treats. the days are not same anymore. those free moments got lost in this busy schedule. i called anisha, we made a plan to host a corn dinner at our house.

The menu started with clear corn soup, cheese garlic corn toast and corn rice.

The clear soup:

saute corn, spring onions,green chili in butter. add water with a tsf corn flour. 1tsf sugar, salt, chilli flakes, vinegar. boil till 4 whistles.

Corn rice: 

boil corn. saute garlic, onion, spring onion, chopped capsicum and boiled corn in butter. add taco seasoning, salt, chilli flakes, lemon,boiled rice.

Corn cheese garlic toast:

boil corn. crush boiled corn, green chilli, garlic in a mixer jar. spread the crushed mixture on bread loaf. grate processed cheese. toast in oven at 120c for 15 min.

Courtesy anisha.

feed backs are expected from amit, siddharth and vishwa  ;)