Wednesday, December 31, 2008


This is my last recipe for this Year and will come soon with few New dishes on New years day. Since Today is the last date for FIC White event hosted by Lubna, this entry rushing to her time to key story and so sorry (:-D.... Let me come directly to the recipe.


Boiled Rice/Idli Rice 1 cup
Raw Rice 1 cup
Urid dhal ½ cup
Grated coconut 1 cup
Tender coconut water 1 ½ cups
Salt to taste
Fenugreek seeds 1 tsp


Soak rice, dhal and fenugreek for about 4 to 5 hrs.Grind it to idli/dosa batter with salt.Let it be fermented for whole night or min 8 hrs.Before preparing Dosa, add grated coconut and tender coconut water with pinch of baking soda.Mix it well and spread like usual dosa in Dosa griddle. Cover with lid and cook for few seconds. No need to turn the dosa.. It should not be crispy as usual dosa. It should be soft and spongy.

Coconut milk/stew/any chutney accompanies well with this Dosa. This is my family's favorite dosa.... My mom prepares very tasty and nicely..

This entry goes to Lubna's FIC White
Sudeshna's Harvest -the festival of rice Event.


This I had in my friend vidhya’s house long back. I used to visit her house with my kids to spend time there and she too to my house often. That was really an enjoyable and good time pass for us as well as for our kids too.

Now she shifted her house to Thiruvanmiyur from Ashok Nagar. We can not visit frequently either of our house now a days. Missed those days badly…. Ok let me come to the point….
That day she prepared this and me and my kids love it. Then I prepared in my house my hubby too liked it a lot.
First few times I followed the same method of her later I made lots of variations (before blogging / in early days) in that n started following my own style. That also came out very well. Last month I prepared this as a evening snacks for my kids. Thanks to vidhya for the basic recipe of delicious dish.

Here is the link of her recipe…..


Bread Slice 6
Cheese (grated) ½ cup
Sweet corn 1 cup
Onion 1
Tomato 1
Oregano ½ tsp
Chat masala 1 tsp
Green chilli chopped 1
Chilli powder 1 tsp
Soya sauce 2 tsp

All purpose flour/Maida 3 tsp
Butter ½ tsp
Sugar ½ cup
Milk 3 cups

METHOD( For corn Masala)

Take a pan with little oil sauté onion to golden brown and add tomato,chilli corns. Cook until it gets soft and mixed. Add salt,oregano,chat masala, chilli powder and finally soya sauce. Cook for few mts until the raw smells goes.
Keep this dry masala aside

Heat a pan and melt the butter then add the all purpose flour, fry for few mts. Careful not to turn to brown color.
Mix the flour with luke warm milk added with sugar. Carefully not to form lumps. (no problem if lumps formed, allow it cool then run for few seconds in mixer.
Now u ll get thick paste of white sauce. I did this trick one time when I got lumps)

Now come the Final Twist

Toast the bread lightly in tawa or microwave. Keep them in a plate.

Coat the bread with while sauce then spread corn masala.

Place the grated cheese on the third layer.

Microwave or cook in grill mode for 2 mts.

U can use tawa also for final toasting.

Then garnish with a white sauce and topped up with ketchup/tomato sauce/jam as shown in the
PIC. Sending this toast to the following events
Lubna's FIC White Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.
Sharmi's Cooking for kids .


Tuesday, December 30, 2008


First time I prepared this in pulao method. Samba rava is my husbands favo dish but we wont like to have that includes me and my kids. Then my sil SriVidhya suggested me this idea and i tried it for dinner... Wow it came out very well with amazing taste... Jus I have made some twist on adding and reducing the ingredients according to my taste buds. what a wonder both of my kids are craving for this once they tasted a spoon. Then my part has reduced since this was my first time, I have prepared little quantity to avoid disaster.
Thank u Srividhya. Now she has started her own blog and here goes her first recipe...


Samba Rava/Kodhumai Rava - 2 cups
Corn 1 cup
Onion 2
Tomato 2
Green chilli 3
mint leaves few
Turmeric a pinch
Salt to taste
chilli powder 1/2 tsp
Pulao masala 2 tsp
Cinnamon 1/2 inch piece
Clove 1 or 2
Anni seed 1 tsp
Ghee, oil and vanaspathi each 2 tsp


Mix oil,vanaspathi and ghee in a pan.

Tamper the cinnamon, Anni seeds, clove then add onion and green chili.saute it for few mts.

Add tomato and corn, fry till it done. Add salt, turmeric, chilli powder and pulao masala.

Mix it well and saute it til the good aroma spreads. Add 4 cups of water and allow to boil.

Add samba rava/godhumai rava to the boiling water. Combine well.

Transfer the content to a vessel and cook it in a pressure cooker for 3 whistle.

U can cook directly in the cooker as we do it for pulao rice.

Garnish with mint leaves.


U can add vegetables like carrot, beans, potato etc to it instead of corn. I used corn here as I did not have any other vegetable that night.
It will be more healthy and tasty....

This Recipe is happily visiting to the following Events

Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.

SIRI's Awadhi cusine.

Sharmi's Cooking for kids .
And Trupti's Announcing ' Winter Treat ' Event.

Monday, December 29, 2008


I know this is well known to everyone. However I am sending this for some events and as a presentation of New Year treat. Simple yet tasty treat with a light twist.


Roasted vermicelli 1 cup
Cashew and badam 10 to 15 each
Cardamom 3
Saffron few
Poppy seeds/kasa kasa 1 tsp (roasted)
Sugar 2 cups
Milk 4 cups
Ghee 2 tsp
Condensed milk ½ cup


Soak badam and cashew for ½ hr and peal the skin of badam.
Dry Roast poppy seeds/kasa kasa and grind both to paste.
Boil the milk along with semiya/vermiceli. When it has done add the paste slowly and combine well. Add sugar, saffron n cardamom, stir finely.
Allow to boil for atleat 15 mts in medium or low flame.
Then add condensed milk. Let it boil for few more mts.
Now u can get thick consistency of tasty payasam with all good effects of milk.
Garnish with ghee roasted cashews.

During my pregnancy I badly Craving for sweet the moment I finished my lunch or dinner.. So I used to take Pea nuts burfi, dates or at least a spoon of honey. Some times I used to prepare this payasam which is rich in milk and nuts.

I love this payasam very much.... my kids too.

This tasty payasam is moving to

Lubna's FIC White
Sangeeth and sunshinemom's Eat Healthy - During Pregnancy.
SIRI's Awadhi cusine.
Trupti's Announcing ' Winter Treat ' Event

Sunday, December 28, 2008


Hi everybody...

Wish u a very happy and prosperous New Year of 2009. Since we all are very busy in festive Kalata and holiday mood, no time to post either new dish or to visit our fellow blogger as we do regular. Here goes some of my old recipe's parade to Events final round....

These are all going to Eat Healthy - During Pregnancy by Sangeeth and

Awadhi Cusine hosted by SIRI at Siri's Corner


8. ADAI (DAL DOSA) All the above recipes contains pulses, cereals, vegetables etc. and rich in proteins, vitamins and minerals. So its good for all and especially for pregnant women.

Friday, December 26, 2008


This is very easy to make and tasty to eat. My hubby's favo and my kids love to have with sugar.


Roasted Vermiceli/semiya 1 cup
water 1 and 1/2 cups
Onion 1
green chilli 2
curry leaves few
salt to taste

For Tampering
mustard 1/2 tsp
Urid dal and Chenna dal 1 tsp each
hing a pinch


Dry roast the vermicelli /semiya if it is not roasted one. keep aside.
chop the onion and green chilli to thin pieces.
In a pan pour some oil tamper with tampering items, add onion green chilli and curry leaves.
Saute for few mts till it translucent. Then add water n salt. Allow to boil for 2 to 3 mts. Then add semiya.
Cook for few mts till the water is absorbed. Garnish with few sprigs of cilantro.

This semiya rushing to FIC White hosted by Lubna and Sunshinemom. Hey go go... fast time is up....Ooops! atlast its gone to the Event....

Tuesday, December 23, 2008


This I always prepared for second side dish of stuffed parathas, pulao items. I prepared this time when my sister was with me as a side dish of Mint pulao. She has cut the onions, tomatoes and green chilli in a very nice way. It gives splendor look to the dish. Thank u Vasu dear.

Its so simple to make and tastes good. Accompanies well with all masala rice verities and parathas, chapattis etc...

Onion 2
Tomato 1
Green chilli 2, Cumin powder ¼ tsp, Salt to taste, hing a pinch
Oil n mustard to tamper.
Fresh curd 2 cups.

Chop the first 3 items to thin long pieces. Tamper the mustard seeds and add onions and chilies, sauté for few mts then add the tomatoes. Fry till it done. Mean time add cumin powder, hing and salt. Mix it well and finally add the fresh curd. Combined nicely and serve with hot veggie rice or parathas.
This Raitha is walking to FIC White hosted by Lubna and Sunshinemom.

Sunday, December 21, 2008


Here goes the row of savories to "EFM (Event for the Month) December - Savouries Series!"!
hosted by Srilekha of
Me and My Kitchen.

Those the ** ones to another Event - Eat Healthy - During Pregnancy by Sangeeth.

And also sending to Trupti's Announcing ' Winter Treat ' Event










Since all stared recipes are rich in protein, vitamins and minerals and good for every one's health especially for pregnant women.
Hope u all enjoyed all at one place.....

Friday, December 19, 2008


Sending this recipe to Eat Healthy - During Pregnancy Event hosted by Sangeeth and FIC White hosted by Lubna and Sunshinemom.
Sudeshna's Harvest -the festival of rice Event.

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.
During pregnancy time indigestion is common problem we come across. Those with digestive problems are often advised to drink buttermilk, as it is more quickly digested. Buttermilk has more lactic acid too.
It helps to keep our body cool and prevents the side effects of body heat especially during pregnancy time. One cup of buttermilk has 99 calories and 2.2 grams of fat. In this dish, added cumin and hing helps more in digestion and good for heart too. As it is well known that pepper is a very good appetizer and good for ulcer. Hope it will be useful to some extent for future moms.


Butter milk 2 cups
Rice flour 1/2 cup
Hing a pinch
Cumin powder ¼ tsp
Salt to taste
Pepper a pinch
Dried red chilli/green chilli 3 to 4

For Tampering

Oil 3 to 4 tsp
Mustard ½ tsp
Chenna dal ½ tsp
Urid dal ½ tsp
Curry leave few


Dilute the butter milk to 3 cups add hing, cumin, pepper powder and salt to it.
Add rice flour and whisk it for few mts. Now u can get the nice thin batter (thinner than dosa/idly batter.)
If the batter is too thick add some more butter milk or water accordingly.
In a pan pour gingelly oil, pop up mustard seeds, fry both dals n chilli it turns golden brown. Pour the batter stir continuously without taking hand. Be Careful not to form lumps. Sprinkle few drops of oil now and then approx to 2 tsp. If u can use oil liberally it will not be sticky. Cook until it done and looks shinny and not sticky to the sides of the pan.

Very tasty and easy dish for evening time. This is our child hood favo dish. My mom always prepares this dish whenever she gets extra curd. We love to have with lemon pickle we don’t prefer spl or particular side dish for this.
Serve hot with any pickle or as per yr taste.


from my new blogger friend Varsha Vipins from Will-O'-the-Wisp.Thank u varsha it means a lot to me.....

In this occasion I would like to honor my new visitors and friends of my blog with my Best Blogger Friend Award. Please click HERE to pick the award dears...Here goes the another list of my friends

Chandani, Varsha Vipins, Khaugiri, sriharivatsan, meeso, Siri, Sharmi, Rajee

Thank u dears...

Tuesday, December 16, 2008


Whenever my hubby dear goes for market, surely he ll come back with so many bunch of Greens. ie bunch of mint, coriander, curry leaves and varieties of spinach along with vegetables. Some time it makes me feel that I become a scape goat surrounded by all green leaves..( whether I have the mood to prepare or not, should empty all the greens in 2 or 3 days before it looses it freshness right?).

And this is his favorite dish too. This time my sister was with me when i prepared the pulao. I cleverly given her the job of cutting vegetables and cleaning the leaves. ha ha ha. She has done her job very neatly and beautifully chopped all the items in even shapes. Thanks vasu darling.


Basmati rice/Rice – 1 cup
Potato 2 cubed
Green peas ¼ cup
Mint leaves 1 bunch
Grated coconut 3 tsp
Green chillies 6 to 7
Ginger ½ inch
Turmeric ¼ tsp
Salt to taste
Cloves 3
Cardamom 2
Bay leaves 1
Ghee and oil to fry


Wash the basmati rice and soak for 10 mts. Cook the rice in 2 cups of water and keep aside.

Cook cubed potatoes and peas. Keep this aside.

Cut onions in length wise to thin long pieces.

In a little oil saute mint leaves and grind along with green chilli, ginger, grated coconut and turmeric.

In the remaining oil and ghee add cloves, bay leaves, cardamom. Saute it and add onions fry till it translucent.

Then add ground masala paste stir until the raw smell goes in a medium flame.

Add salt and cooked rice stir without breaking the rice softly.

Garnish with roasted onions and cashews.

U can add ½ tsp of lemon juice and mix well before serving.(optional)

Serve hot with onion raitha.

I m sending the magic of mint to the Event of RCI: Awadhi Cusine hosted by SIRI at Siri's Corner
and also to Eat Healthy - During Pregnancy by Sangeeth.
Sudeshna's Harvest -the festival of rice Event.

Saturday, December 13, 2008


This I learnt from my sister Vasupradha… The first spl dish, she prepared in her in laws house when she got married last year. It came out very well for her and got appreciation of every one in her house. She shared this recipe with me. I was thinking to prepare this when I got this from her… it was a long pending dish for me and at last we got the chance of tasting this last Sunday. I prepared this as a side dish of vegetable fried rice.

Boiled potatoes 4
Bread slices 2
Oinion 1
Coriander leaves few
Mint leaves few
Salt to taste
Garam masala ½ tsp
Red chilli powder 1 tsp
Coriander seed powder ¼ tsp
Cumin powder ¼ tsp
Oil to fry

Peal the skin of potatoes and smash it.
Dip the bread slices in water in few seconds and squeeze it thoroughly.
Mix both smashed potatoes and bread along with all powders and salt.
Make a small balls out of it. Deep fry in the oil.
Keep the koftas aside.

Onion 2
Tomato 3
Garlic cloves 8
Salt to taste
Turmeric a pinch
Dried red chili 5
Cloves 2
Cardamom 2
Cinnamon 1 inch

Grind all the above said ingredients. In a pan pour some oil and tamper cumin seeds. When it turns golden brown add the ground masala stir until the oil leaves and raw smell goes. Add some water to make a gravy. Cook in a low flame so that it will not stick onto the bottom.
Garnish with coriander leaves and add koftas. Serve hot.

This is going to the Event of RCI: Awadhi Cusine hosted by SIRI at Siri's Corner

Wednesday, December 10, 2008


Hi Everybody …

To my pleasant surprise, yeah I have covered 99 posts and hitting my 100th. I decided my 100th post should be different and diverse, thanks giving post. This time no recipe but I am presenting and putting forward my expression thro my simple words and a little effort to show my gratitude on my beloved ones.

First of all I m very lucky to have such a wonderful husband who is encouraging me on my every post, my photos, my cooking etc. and the criticism starts from my house, the moment they tasted the dish I prepared. My kids love to have my each preparation with their gr8 words… I can still remember my daughter’s word, on tasting my paneer masala “Amma u r a good cooker ma”… I was confusingly looking at her wat? Cooker! Darling… Then she explained one who cooks tasty food is called good cooker ma….. (Cook-cookerAeh!) Hoh! No! I could not control me and hugged her. This has happened when she was 4 yrs. Thank you my dears…..

And the special thanks coming here …..

U may take it in any way whether An Award or A Thank u Card…..But this is especially made for u all.


I would like to thank vidya of Delectable Vegetarian Recipes and Vidhya of Appetizing Recipes.

Vidyabalaje- such a nice and friendly gal. She is the person who introduced me to the blog world. Giving her support, by her lovely comments on my post. A Big O... And thanks to her.

Now come my friend vidhya , she only has given me the opportunity to view her sil’s blog by giving the link. Moreover, we are good friends for the past 6 yr. Not only us... our kids also become best friends. Thank u my friend….

Thanks a lot to both vidhyas and this award goes to them.


Years will pass and moments too. But we‘ll still be beside each other…

Jus’ like always…. Our friendship is timeless.....

Who finds a faithful friend, finds a treasure
A friend like u as precious gem… Hard to find, difficult to part with…

And treasured forever… I m so lucky… I found u!

JeyashriSuresh my friend now in Singapore.... She recurrently thrills me by her lovely comments and even by cooking tips in every post even in her busy schedule of handling two kids. My very spl thanks to her and I honored her by giving this award…..

And this award also goes to my dear friend vidhya

This award goes to Lubna of Yummy Food and Srivalli for their patience on clearing all my doubts and guiding me for sending the entries to their events. Thanks a lot dears for giving the opportunity of learning more in tech side of blog and make me to participate in the Events.


Srividhya selvam - My youngest sister in law and my husband’s cousin sister, who is my regular visitor and critic of my blog from the beginning… Till today she is refreshing me by her nice comments and encouraging words. This Award goes to her… thanks srividhya.

And Sriram my brother in law from Canada… he is such a nice gentleman and great food lover. When I was newly married, I asked him all my doubts whether it was simple or difficult abt cooking. He inspired me a lot by his small and simple tips on those early days when I started my cooking in my own kitchen… I m honoring him by giving this award….. Thank u Sriram.


The first visitor of my Blog other than my close friends and relatives… is DEESHA of Vegetable Platter . She left her lovely comment and suggestion on my BisiBela Bath. The moment I saw her comment I was so excited and she made my day cheer. Thanks dear. DEESHA kindly pick up the award dear.... BEST ENCOURAGING AWARD

My First award was given by my dear Mahimaa of …Indian Vegetarian Kitchen. To be frank I was longing for the awards on c ing everyone’s in their blog. No words to express my pleasure when I got the first Butterfly Award from her…. Thanks dear for thinking of me …. In turn I would like to honor her by this Award..


Now I got many frequent visitors of my blog, Who are giving their lovely comments, suggestions and encouragement on me and my postings. I learnt a lot thro my blogger friends and Still learning from them.. These special thanks award goes to …….

Andhra Flavors

Curry Leaf .
Gita's Kitchen
Happy cook
Kitchen Flavours
Lakshmi Venkatesh
Mahimaa's kitchen
Purva Desai
Ramya Bala
Ramya Vijaykumar
rekhas kitchen
Shama Nagarajan
srikars kitchen
Viki Xavier
Vij, Vidhya


Ahead of all the above things, the whole and soul inspiration I got from my beloved mother. From her only I learnt not only cooking but so many things in my life. This special award goes to her and I dedicated this blog to my mother.... Thank u amma....... Hope I have not exhausted u by this long post and trust u ll honor me by picking up all these awards. Without yr encouragement and support I can’t come to this level and hitting my 100 th post within this short span of time dears. I would like to thank all of u and expecting the same for ever… Can I……..

Sunday, December 7, 2008


My second entry to FIC white event hosted by Kitchen Flavours and Sunshinemom

This I had quiet long back to say about 10 or12 years back in a hotel. I went for invigilation for Hindi Exams. After finishing my that day's duty.. me, my sister and my cousin sister went to hotel to have tiffin and coffee( So tired after the hard work right?!..Ha! ha!..).

It was quiet surprise for me, When I found this in the Menu Card, can we do Uthappam using peas?!.. I was pretty young and ignorant on cooking skills. I never shown interest on Uthappam as it is not crispy and roasty like dosas. Since it was new to me those days, i immediately ordered for Uthappam and it looked such a big thing for my tiny eyes.... Tasted and found good.

From that day I preferred this whenever my mom makes Uthappam. And now I started prepare using peas. My home people like this very much...

Here the simple and tasty recipe of White and Green combo...


Dosa/Idli batter - 2 cups
Dried Red chilli - 2 to 3
Peas - 1/2 cup
Onion 1 chopped (optional)
Urid Dal 2 tsp
Chenna dal 2 tsp
Mustard 1 tsp
Hind a pinch
cumin seeds few
curry leaves few


Tamper all the tampering items and add onions, saute it to golden brown.
Add frozen peas and saute till it cooked.
Add this to Dosa/Idli batter. stir well. Add little salt since the Dosa batter contains salt already.
Now the batter for Uthappam is ready.
Pour this batter in dosa griddle lightly thicker than dosas and sprinkle oil around and cover it with a lid.
Take out few mts later and serve hot with any chutney/sambar/chilli powder.

U can keep saute peas and onions separately and sprinkle on the top while making uthappam.
This is going to one more even

Friday, December 5, 2008



Rice 1 cup
Water 2 cups
Toor dal 5 tsp
Cumin seeds few
Pepper few
Salt to taste

For Tamper

Mustard – 1 tsp
Bengal gram ½ tsp
Urid dal- ½ tsp
Dried red chilies 4 (broken)
Curry leaves - few
Coconut oil
Hing a pinch


Wash the rice thoroughly and drain it completely.
In white cotton cloth or a towel, spread the rice for an hr or two under the fan.
There should be no moisture in the rice.
After drying it coarsely mince the rice along with toor dhal, cumin, and pepper in a mixer.
Take a pan, heat oil and tamper with tampering items (coconut oil is best for good flavor and taste). Add curry leaves fry all to golden brown and pour 2 cups of water.
Bring to boil and slowly add the rice mixer. Stir continuously and careful not to form lumps.
After few mts of stirring transfer the content in to cooker vessel and pressure cook for 2 whistles.
U can cook directly in a bronze pot/vengala panai by covering lid. (Little bit tough method need to stir on and off)
Let it be cool for some time and slowly tousle the uppuma.

My Mom used bronze pot to prepare this. The taste will be heaven. And we die for the last layer of uppuma (slightly burnt one stuck at the bottom of the pot). This is my husband’s favo too. Brinjal kosthu is the perfect combo of this Uppuma. Post this kosthu in my next post. Its Awaiting in my PC……

I m sending this to FIC - White host by Kitchen Flavours, Event started by Sunshinemom of Tongue Ticklers.. ....

Wednesday, December 3, 2008


This is our favorite snack. Here in Chennai we have a famous snacks stall named Venkatramana Boli Stall in Mambalam. Evening snacks, all sweet, savouries and especially Poli are so tasty there. We used to send some of the items to my younger sil in Canada, while someone goes there.....

This time instead of buying I made this and my husband prefers anything home made rather than stall bought. Every time if we buy any snacks outside he tells me Hema u can do this at our home itself. Y don't u try this ..... Its a good thing and sometime I got irritated when he says the same for appalam, papped etc.... That time I replied "Ninga mavu kindi thango nan appalam ittu edukaren" ( U prepare dough for the appalam, then I ll make it. Preparing appalam dough is little bit tough job) Shall we do it this Sunday dear....... Then wat next...He suddenly absconds from the place like in the Cinema scenes....Ha! Ha! Ha!

Now lets come to the recipe............


Besan/Kadalai mavu - 2 cups
Rice flour/Arisi mavu- 3 tsp
Chilli powder 5 tsp
Salt to taste
Hing a pinch
Baking soda - a pinch
Oil to fry

Green chilli 1 chopped
Onion big 1 finely chopped
Curry leaves -few


Add all the above things in a bowl and mix well. (salt hing etc should get thoroughly mixed)
Add onion, green chilli and curry leaves. combine well.
Then sprinkle some water now and then while making the dough. It should not as dry as onion pakoda batter or as thick as bajji batter.
The dough should be coarse and softy (got confused... the right state is u can able to make a soft balls out of dough.
Make medium sized balls out of the dough and fry in the oil.
By its name Medhu Pakoda, it is a soft variety of pakoda. This will not be as crisp as onion fritters
Hope u understand the recipe and enjoy doing it.....
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Sunday, November 30, 2008


Suddenly my Husband's friends family came to our house. They have come in evening and my husband intimated me half an hour before they reached. I was little bit tensed what to make for them as a snacks... Only these baby corns are resting in my fridge. Then I decided to prepare manjurian instead of using cauliflower I used baby corns. First time I tried this recipe, It came out very well and tasty. They enjoyed it too...... This manjurian with hot cuppa filter coffee...... Hm... really too goooood.


Baby corns 10
All purpose flour/maida 1/2cup
Besan/kadalai mavu 2 tsp
Chilli powder 3 tsp
Onion 2
Tomato 2
Salt to taste
Oil to fry
Green chilli sauce 2 tsp
Soya sauce 2 tsp
Tomato ketchup 1 tsp
Ani seeds/ sombu 1 tsp


Cut the baby corns in to small thin pieces. Mix both flours, chilli powder and salt with water to a thin batter. The batter should not too thick as well as too think. If it is thick like idly batter fritters will come like Bajji. It it is too thin it can’t be stick with corns. Be careful while making the batter. It should be in right consistency.
Dip each corn in to that batter and deep fry it. Keep it aside.
In a pan tamper aniseed and add onions tomatoes one by one. Saute it.
Add turmeric, all the sauces and little salt. Stir it till all turn to golden brown and raw odor goes off.
Now add the corn fritters. Mix it well as all the essence of the masala should get mixed with the fritters.
Garnish with coriander leaves, spring onions /finely chopped onions. Serve hot and enjoy the taste….
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