Baby corn tikka -Quick bytes

   This quick starter can be prepared in a jiffy, a surprising treat indeed ;)

So, as anybody could have guessed the basic ingredients are One cup baby corns, 2 tsp finely chopped spring onions (for enhanced flavour), 2 tsp hung curd, 1 tsp chicken tikka masala, 1/2 tsp ginger-garlic paste and salt to taste.

Just marinate baby corn with curd, ginger-garlic paste, spring onions.  Adjust salt, refrigerate for four to five hours

Bake them in pre-heated oven till they are golden brown, crispy and done... Enjoy ;)

Mili-juli subzi

Mili-juli subzi is an combination of seasonal vegetables & Paneer cooked on milk, creamy onion-tomato gravy

Ingredients required

• One cup of quartered onions
• 2-inch ginger piece
• 6 pods of garlic
• 11/2 cup tomato puree (made from three tomatos)
• 2 tsp dry kasoori methi 
• 2 cups of mixed chopped vegetables like carrot, green peas, capsicum, Beans, baby corn, cauliflower
• 1/2 cup of boiled, de-skinned potatos, quartered
• 1/2 cup of paneer, cut into thick slices
• 1/4 cup milk/ cream
• 4 tsp butter

Nattukodi pulusu

      I like to view day-to-day offers from snapdeal, which is a website offering  discounts on lots of categories like Mobile, computer, cameras, accessories, clothing etc.  Every weekend my hubby would watch out for sunday buffet at hyderabad through snapdeal, as they display awesome and discounted buffet menu prices on many places... The most interesting part in snapdeal is that they even reimburse the money paid by us if we are not satisfied by the service received by snapdeal suggested places. Isn't it great??? :) Go ahead and make this website as part of ur online service....

Now coming back to our awesome pulusu,  pulusu is most important liquid meal of Andhra cuisine.  The major component added  in any 'pulusu' dish is Buttermilk/Imli, in order to impact a sour taste. This watery sour stew used to be prepared by villagers during sankranti festive.   Country chicken is cooked with onion, tomato, imli, kaalimirch and other home available ingredients on mud pots.  Though cooking on mud pots takes a longer time (than indalium-based or aluminium based cookwares) the claypot impacts a heavenly flavour on the dish, by itself.  The food cooked on mud pots is quite refreshing and does not need too much of fat/oil to do the sauting,, so  I must say that mud pot is a 'blessing in disguise'

     Though I didn't find a place to look for country chicken here at hydi, I did find a mud pot  :)  :)  I hereby, finally present u  broiler-chicken mingled with traditional pulusu spices, cooked on  simmer flamed mud pot.

Choclate pudding

   I never thought that preparation for this yummy dessert wud be ssoooo simple, yes the entire preparation time was like less than half an hour.  The taste was soo cool and drool-worthy...

Ingredients required

• Custard powder- 2 tsp
• Salt, a pinch
• Cocoa powder - 1 tsp
• Sugar - 1/2 cup
• Milk - 1 cup
• Egg yolks - 2
• Dairymilk choclate bar - Desired amount to soot ur choclaty buds
• Vanilla ice cream and strawberries, to garnish

Vathakulambu - Southindian spicy & sour curry

    Vathakulambu is my favourite curry.  I often admire its taste.   Once i saw cooking show which featured menu rani chellam maam cooking this yummy curry,  I was deeply moved by the show and its output.  The best part of her show is that she gives a lot of tips about cooking and also educates us about the dish's contents...  For very instance she said that vathakulambu differs from karrakulambu (another spicy, non-soury curry) a lot.  Former does not require addition of tomato and garlic, wheras latter requires them as their main contents.  Sambhar powder/sambhar masala is main spice ingredient used up in vathakulambu, wheras latter requires chilly powder, dhanya powder etc... I enjoyd watching her show and her valuable tips... Hope they telecast more of her shows....


     The perfect recipe for vathakulambu lies in the balance of imli and sambhar powder.  The best part of balance lies in adding half of  imli first and tasting the final product, lateron as per the taste other half quantity of imli can be added.  Freshers/ those who try vathakulambu and sambhar for the first time can follow the same, bcoz excess use of imli can spoil the taste and health.