Saturday, September 28, 2013

A Delightful Corn Bhurji Sandwich

I tried many sandwiches with corn and this is one of my favorite. If you are looking for a new variety of corn based sandwich this would be a tasty option to try out. The spread used in this has many tasty ingredients that add crunch and flavor to the sandwich.Dont be surprised if your kids ask for more !! Recipe adopted from chef harpal singh sokhi.
  • 1/4 cup fine chopped onions
  • 1/2 cup finely chopped capsicum
  • 1/2 cup fine chopped tomato
  • 1 cup boiled corn
  • 3/4 cup milk
  • 1/4 cup crumbled paneer
  • 1 tsp coriander powder
  • 1/2 tsp cummin/jeera powder
  • 1 tsp chilli powder
  • 2 finely chopped green chillies
  • 1 tsp ginger garlic paste ( approx 4 garlic / 1/2 inch ginger)
  • 1 tbsp chopped cilantro/coriander leaves optional
  • pinch of turmeric powder
  • 1/4 tsp amchur powder
  • 1 tbsp oil
  • 1 tbsp butter
  • salt to taste

Boil the corn kernels and grind it with milk to a fine paste

Heat oil in a pan, add onion, green chilli, ginger garlic paste when onion become translucent, then add the chopped capsicum and let it fry for 1 min, then add the chopped tomatoes, salt,chilli powder, turmeric, cummin and coriander powder and fry till tomatoes become soft Add the corn paste and fry for another 5 min till everything blends nicely, now add amchur powder and mix nicely

Add the crumbled paneer and cilantro leaves and mix nicely

Add butter to the above mixture, mix it and switch off the flame, your sandwich spead is ready

Once it cools it will be soft and lumpy which you can spread evenly on a bread slide and grill it with another slice on top of it in a sandwich maker or on a pan.

Serve the sandwich immediately hot and crispy

1. The corn kernels which have normally not tender can be best used for this sandwich

2. If you like tangy flavor you can add lemon juice in the curry

3.You can use this spread in a stuffed paratha as it will be the best choice for a lunch box as it will taste good even if it is cool.

Wednesday, September 25, 2013

The Exotic Crumbled Banana Walnut Muffin

If you love banana and walnuts this would be the perfect treat for your tastebuds. I spotted this recipe on australian womens weekly and gave it a try. It has a wonderful flavor and texture with every bite. The best part if you have overriped bananas to throw away you could use it here !!
  • 1.5 cup all purpose flour / maida
  • 1/2 cup brown sugar
  • 1 egg lightly beaten
  • 3/4 cup milk
  • 1/4 cup oil (rice bran oil)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup mashed banana
  • 1/4 cup walnuts
  • pinch of salt
For Topping
  • 2 tbsp brown sugar
  • 2 tbsp flour
  • 1/4 cup chopped walnuts
  • 1 tbsp butter

Line a muffin pan 2x3 with paper cups.

Prepare the topping by combining sugar and flour in a bowl, rub in butter and mix the chopped walnuts and keep aside
Preheat the oven to 200 degree centigrade, sieve the dry ingredients(flour,baking soda,baking powder,salt) into a bowl for 3 times
Beat the egg with brown sugar for 1 min then mix milk,oil,banana to it. Now add the dry ingredients to the mixture slowly till all ingredients get incorporated. Do not overmix.
Mix the walnut and pour the mixture into the paper cup upto 3/4th level.Sprinkle muffins with topping, bake at 200 C for 25 min or until the muffins are brown and firm. Remove and let it cool on a cooling rack.
Serve warm or store in a air tight container.

Tuesday, September 3, 2013

Sizzling Hot Mirchi Bhajji / Chilli Fritter Treat

This is one popular fritter all over India , You can try this Andhra version of mirchi bhajji that will make your guests jump with joy with every bite. The serving of mirchi bhajji with the stuffing of chopped onion with a dash of soda and a little sprinkling of lemon juice creates a wonderfull sizzling effect and tickles your taste buds. The perfect recipe for the monsoon.


  • 1/2 cup besan / chickpea flour / garbanzo flour
  • 1/3 tsp chilli powder
  • oil for deep fry
  • 8 green bhajji chillies
  • pinch of cooking soda
  • salt to taste

Wash the chilli,pat them dry with kitchen towel.If you feel the chilli are likely to be spicy, slit them and deseed them.If the chilli are big cut them into two.

Mix all the ingredients except the green chillies with water into a semi-thick paste and keep aside

Heat oil in a pan, dip each chilli in the batter and slowly slide it into the oil.

Deep fry in medium flame till you get a nice golden crust .Put them in a plate with a paper towel that will absorb all the extra oil

Slit each chilli and stuff with chopped onion,and sprinkle some cooking soda and salt.Before serving squeeze a little lemon on each mirchi bhajji, when soda reacts with lemon it will give a sizzling effect and serve immediately

Normally batter will not stick to the chilli so while it is getting fried remove in half cooked state and redip in batter and again deep fry.This will give a nice shape to the chilli bhajji.

Oil should not be too hot while frying as it will become too crusty on the outside and will be uncooked inside.


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