Baby Corn Manchurian

Baby Corn Manchurian



Baby Corn Manchurian is my hubby favorite, he always wants me to make it.I prepared it on this week end for him.It was just yummy and he liked it very much.

You need to have

Baby Corn - 10 -12 pieces
Corn flour - 1/4cup
All purpose flour - 2tbs
Capsicum - 1/2
Onion - 1 Large
Green chilies - 6-7
Ginger-garlic paste - 1tbs
Tomato sauce - 2tbs
Soy sauce - 1 tbs
Salt - to taste
Oil - for deep fry
Coriander leaves - for garnishing.
Pinch of green food color
4-5 green chillies





Mix corn flour, all purpose flour, Rice flour, 1/2 tbs ginger-garlic paste,salt & water with the consistency as pokada batter.

baby corn in the batter and deep fry them until golden brown. Spread them on tissue paper to remove excess oil.

In a pan heat 2-3 tbs of oil, add chopped garlic and saute it. Add onion, remaining ginger-garlic paste and mix well.

Include chillies, capsicum and cook for 4-5 mins. Now add soya sauce, tomato sauce,chilly sauce and salt.Mix everything well and cook for another 2-3 minutes.

Now add the fried baby corn in the veggie mixture, combine everything. Garnish with coriander leaves and server hot.

Gobi Manchurian

Gobi Manchurian


When I was in high school, during vacations I used to spend time in either in learning embroidery or with mom in learning recipes. I think I was in 9th std , Me and mom joined north Indian cookery class. The class was for an week and we learn t dishes like Paratha, Vegetable kurma, Stuffed capsicum, Fried rice, Gobi Manchurian. Since then we regularly used to prepare them at home.

Gobi Manchurian you can have it as snack or even as starter .Even though its an Chinese dish its one of famous street food here in India. So here is the recipe of street food but in healthy way :).

You need to have

1 whole cauliflower or Gobi - chopped into florets
1 Capsicum
2 tbsp ginger garlic paste
1 tbsp finely chopped garlic
2 finely chopped onion
5 tbs tomato sauce
1 tbs dark soya sauce
1 tbs chilly sauce
pinch of orange food color
buch of coriander leaves
6 tbs of corn flour
2 tbs all purpose flour
2 tbs rice flour
oil for deep frying
salt to taste
pinch of pepper powder



Cut the cauliflower into florets.

Add corn flour, maida, rice floor , 1/2 tbs of ginger garlic paste, food color,salt to mixing bowl.Mom said Rice flour gives extra crispness. Mix them well by adding sufficient amount of water. Don't make the batter too thin.

Heat oil in a pan for deep frying. dip each cauliflower florets in batter and deep fry until it turns golden in color.Remove them from pan and spread them on tissue paper to remove excess oil.

In another pan, add 2tbs of oil. Fry finely chopped garlic for 2 mins. add ginger garlic paste onion and fry them for 3 mins. to this add chopped capsicum and fry for 2 minutes.

Add soya sauce, chilly sauce and tomato sauce. Sprinkle salt and black pepper. To this add fried cauliflower and mix well. This should be served immediately else the crispness goes off.

Garnish with coriander leaves and serve hot.

Strawberry Ice-cream

The Ice-Cream which I am posting now is 20-25 years old one. I got this recipe from my dad.Even though the Ice-Cream classes were attended by Mom(20 years back), she never prepares it . It will be always prepared by dad. I told him about my blog and he immediately sent an hard copy of the recipe.Its very simple and can be prepared with very less effort.So lets not delay :)


You need to have

3 cups of milk
4tbs milk powder
7tbs sugar
1tbs liquid glucose
1/4 tbs C.M.C
1/4 tbs G.M.S
1 tbs corn flour
4-5 drops of Strawberry essence
250 gms fresh cream


Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier
Carboxymethyl cellulose commonly known as (CMC) is used in food science as a viscosity modifier or thickener.

Mix milk powder, sugar,corn flour and C.M.C in 1/4 cup cold milk and make a paste.

Keep rest of the milk to boil. just when it comes to boil, add the above mixture (Stir continuously).

Let milk boil. Then add liquid glucose to it.

Make a mixture of G.M.S in 1 tbs of water and boil it.Add the mixture to boiling milk.

just allow it to boil for some time and remove from fire. Strain the milk and allow it to cool.

Set it at coolest temperature in the fridge. After the Ice-Cream becomes hard, remove it .

Churn the Ice-Cream in the mixie. After it becomes soft, add cream, Strawberry essence and churn again.

Put the Ice-Cream back in the fridge and allow it to set.

Serve with fruit salad, cherries and nuts.

Vegitable Dum Biryani

Vegitable Dum Biryani





I am a regular viewer of "Chakle India" show in NDTV Good Times. Its a show that brings you India's rich cuisine to whet your appetite. Show is casted by chef, Aditya Bal and he travels to various parts of the country, eats the finest plates, and then tries out the recipes in his kitchen!

It's a show that aims to travel, eat and learn - and becomes your ultimate Indian Food Guide. He will visit the best restaurants, eat yummy street food, dine with the locals, and then put on his apron to recreate those magical recipes.

Vegitable dum biryani was prepared by Adithya Bal few days back and I got inspired by his recipe.It was simple but appeared great. I tried it at home and it came out really well. I just wanted to share the recipe with you all. So here it goes.


You need to have

2 Cups Basmati rice/Basmati Akki
1 1/2 cups Mixed vegetables (cauliflower, french beans, carrot, peas
1 large Onion sliced/irulli
1 tbs saffron soaked in warm milk/kesri
Salt to taste/uppu
2 bay leaf/pulav ele
1 cup curd/mosru
1/4 tbs Turmeric powder (haldi)/arsin pudi
2 tbs Biryani masala ( i like Everest biryani masala)
1 tbs chilly powder/mensina pudi
5 tbs oil/yenne
2 tbs ginger garlic paste


Soak basmati rice for half an hour.

Wash and cut all the vegetables and keep it aside.

Boil 4 Cups water in a pan with some bay leaf and d adrice to the boiling water. Cook for 5-7 minutes, the rice should be 60% cooked, rest will be cooked in dum.

Heat oil in a pan and add sliced onion.Fry till onions turn golden brown, add ginger garlic paste. Now add the mixed vegetables and stir for 5 mins.

Add curd, biryani masala,turmeric powder, red chili powder and mix well. simmer and cook till vegetables are soft.


In another pan heat oil and fry onion till brown .

Now in a convention oven safe bowl put a layer of cooked vegetables upon that a layer of rice, again layer of cooked vegetables and rice, final layer should be of rice.



Pour the saffron water and fried onion on the rice and cover with aluminum foil. Place the bowl in over for 15 mins.

Remove and serve hot.

Avlakki Mixture

This is again an mixture prepared from avrekalu . The taste will be slightly different than regular avrekalu mixture. I can say this is an altered version of avrekalu mixture.


You Need to have


1 cup Thick Poha/Dappa Avlakki
1 cup Flat Benas / Avarekalu
1 cup Ground Nut/Kadle bija
1 cup Dalia Split/Kadle Pappu
2-3 Curry leaves/Kari bevu
1 cup dry coconut pieces /vana kobri
2-3 dry chilies
1 tbs red chilly powder/Mensina pudi
1 tbs salt/uppu
Oil for deep frying.



Remove outer cover of avrekayi. Put avrekalu into a vessel containing water and leave it for 3-4 hours. After that take out the skin from each avrekalu.(put each avrekalu between your fingers and press).Once done spread it on tissue paper to remove excess water.

In a frying pan heat Oil for deep frying.Add avrekalu to pan and deep fry it for around 10 mins. Take out and spread it on tissue paper to remove excess oil.In the same pan deep fry avlakki for 5 mins and spread them on tissue papaer

In another pan add 2 tbs oil and fry ground nut , dalia split and fry for 3 mins. add dry coconut pieces and fry for another 2 mins. finally add curry leaves and read chilies. Add fried avrekalu and avlakki to this mixture. Sprinkle salt and chilly powder and mix well.

This should be preserved in a air container in order to retain the crispness of the mixture.

Benne Biscut

Hmmmmmm......Hmmmmmmmmmmm. Let me list Bengaluru bakery stuffs:Benne Biscuit, Kobbari Biscuit,Dilpasand,Puffs, Stuffed Bun , Khara bun Honey cake……etc etc etc.I am sure before you complete reading this, your mouth must be watering.:)

"Benne Biscut" is my all time favorite. Off course I like Mom prepared benne biscuit the most.
When i was kid I used to cry if she distributes it to others.during that time She didn't had Micro oven but she had regular electric oven. With electric oven its not very easy to bake unlike micro oven. even with all difficulties she used to prepare it for me.

I just bought some benne biscuit from bakery. I really didn't liked it and I just passed it to my husband. Next moment I called mom and collected recipe from her and prepared it. benne biscut came out really well.

Benne biscuit


You need to have:

1 cup all purpose flour/maida
100 gm butter(unsalted)/benne
1 cup powder sugar/sakarre pudi
1 tbs baking power
2-3 cardamoms /ellakki


If u have regular sugar then put it into mixer and make powder of it. add cardamoms into sugar while making powder. it gives nice aroma.

Mix sugar,butter with the help of hand blunder. if not then mix with palms. Mix till it forms small bubles . then add baking powder and maida. preapre dough out of it. the dough should be like chapati dough.

make small balls out of it and press each on palms to give biscuit shape.


arrange them on baking try and bake them for 5-8 mins in grill mode.

After that take out them from oven and allow to cool down.

Store them in air tight container to maintain crispness.

Avrekalu Mixture

This is an snack item available in all bakery's of Bengaluru.It is usually prepared in the month of December (Avrekalu Season).Some how I got avrekalu today in market and prepared it. So here it goes.

You Need to have

1 cup Flat Benas / Avarekalu
1 cup Ground Nut/Kadle bija
1 cup Dalia Split/Kadle Pappu
2-3 Curry leaves/Kari bevu
1 cup dry coconut pieces /vana kobri
2-3 dry chilies
1 tbs red chilly powder/Mensina pudi
1 tbs salt/uppu
Oil for deep frying.


Remove outer cover of avrekayi. Put avrekalu into a vessel containing water and leave it for 3-4 hours. After that take out the skin from each avrekalu.(put each avrekalu between your fingers and press).Once done spread it on tissue paper to remove excess water.

In a frying pan heat Oil for deep frying.Add avrekalu to pan and deep fry it for around 10 mins. Take out and spread it on tissue paper to remove excess oil.

In another pan add 2 tbs oil and fry ground nut , dalia split and fry for 3 mins. add dry coconut pieces and fry for another 2 mins. finally add curry leaves and read chilies. Add fried avrekalu to this mixture. Sprinkle salt and chilly powder and mix well.

This should be preserved in a air container in order to retain the crispness of the mixture.