Vegetable Sweet Corn Soup

Sweet Corn Soup and Hot & Sour Soup are the one which I ask when I go to any restaurant.My all time favorite combination is Sweet Corn Soup and Chilli Paneer .After two unsuccessful attempts I could make it perfect this time watching Sanjeev Kapoor's video and knew that using Cream style corn gives the perfect taste to the soup.I avoided using Tasting past u can add it if u want to.I didnt follow the quantities form the video,I just used everything to my taste.


Cream Style Corn:1.5 cups(I Used canned Cream Style Corn)
Finely Chopped Beans:1/4 cup
Finely Chopped Carrot:1/4 cup
Finely Chopped Cabbage:1/4 cup
Sweet Corn:1/4 cup(I used Frozen corn)
Vegetable Stock/Water:1 cup
Chopped Spring Onions:3 spns
Salt:To Taste
Pepper:To Taste


1.In a sauce pan add the cream style corn,add the vegetable stock/water,stir well and now add all the finely chopped/shredded vegetables.Mix well and cook covered.
2.Add salt and pepper to taste,mix and cook till the veggies are 75% soft.
3.When the soup boils we find foamy froth collecting on the top,carefully remove it.
4.Garnish with the chopped Spring Onions and serve hot.

I served it with simple Masala Papad(Papad made in Microwave and topped it with onion,tomato,cilantro and chillies)

Baked Alaska--The Daring Bakers Challenge Aug '10

Baked Alaska is the challeBaked Alaska is the challenge for Aug Month in "The Daring Bakers" this is really a challenging task for me,the pound cake recipe is too good and taste was delicious.Thanks to Elissa for this wonderful challenge.I enjoyed doing it :)

Preparation time:

Ice cream – 45 min active time, ice cream rests/chills for 1 hour then overnight. Without an ice cream maker, the ice cream chills 2-3 hours and must be stirred every 30 minutes.

Brown Butter Pound Cake – 2 hours (includes cooling time)

Meringue – 10 minutes

Assembly of Baked Alaska – Ice cream must be frozen head of time .several hours, then the Baked Alaska is frozen 1 hour or up to one day.

Equipment required:
• Small and medium saucepans
• Paring knife
• 2 quart (2 litres) bowl
• Electric mixer
• Whisk
• Spatula• Sieve
• 9”x9” (23cmx23cm) square baking pan
• 10” (25 cm) skillet
• Cake leveler/serrated knife
• Cooling racks
• Rimmed half sheets
• Teacups
• Plastic wrap
• Piping bags (optional)• Ice cream maker (optional)
• Cooking blow torch (optional)


Vanilla Ice Cream

1 cup (250ml) whole milk
A pinch of salt3/4 cup (165g) sugar
1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 cups (500ml) heavy (approx 35% butterfat) cream
5 large egg yolks
1 teaspoon (5ml) pure vanilla extract

1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.

3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the y

olks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.

4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.

5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine.

Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

3. Whisk together cake flour, baking powder, and salt.

4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Meringue (For the Baked Alaska)

8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.


AssembInstructions – Baked Alaska

1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.

3. Make the meringue (see above.)

4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

I just the strawberry and chocolate ice-cream which I made last month for swiss roll cake.

Chilli Mushroom

Aug 24th '10 is Janjaala Pournami and its also Raksha Bandan totally a festival for boys,we usually prepare a sweet and hot dish on this day,I didnt make sweet as I bought few sweets from a Indian store,so I just wanted to make my hubby's favorite Chilli Mushroom and Talimpu Annam,ofcourse both of them will not make a combination but had to make them :D
I made this chilli mushroom in the same way as I did Chilli Paneer that I blogged few weeks back.The only thing is I just avoided using tasting salt.

I'm enjoying making these kind of starters in the restaurant style and presenting to the best,I still need to get perfection.

1.Cut the mushroom into half and then cut into quarters.Dont cut them into thin pieces as they will turn crispy and would not taste good.Toss them in corn flour seasoned with salt and pepper,fry them in oil and then add to the sauce.
2.Dice the capsicum and onions,cook them half way,as they need to have a crunch when we bite in.

Kara Kuzhambu

Kara Kuzhambu,I had this dish few months ago,My hubby's friend Thaigarajan made it for us,that was the first time I tasted it,then after I tried to find out the recipe in the net and found different recipes,I didn't understand what to try.One day I asked Thaigu for the recipe,he told me that he uses an Instant egg masala to make it,and then again he made it for our potluck so I didn't try to make it myself as he is making it all the time and that was good enough.In the last week I have seen this Kara Kuzhambu recipe in Prema's blog.I just loved her simple way of making it and ofcourse her pics inspried me to try this.Click here to view the recipe from Prema's Blog.

The variations I made to the above recipe is added crushed garlic and slit green chillies and I skipped using the drumsticks.I made it just with brinjal.Thanks Prema for the wonderful recipe.

My hubby did his B.Tech in Chennai so he is very familiar with the food there,he said that its Simply Superb,we enjoyed eating it with plain dal and potato wafers.

Chilli Paneer

WOW this is my all time favorite snack.I love to have at 'Food Ex' a bakery/Pizza Shop in Vizag. I usually go there to just have this but only on a 50-50 chances.They make it so well that they run out of it they it within no time. In my last India trip,I was rushing to the airport but felt like having it before I leave,went to the shop and that guy told me its almost done but it will take around 15 mins to serve,garnish and bring it to the counter,I literally pleased him to get just 1 for me as I need to go to catch my flight,he was good enough,brought it for me and I said Thank U So Much,enjoyed it with my loving mom.I still miss just tried it here,not very much similar but my taste buds were satisfied.

Paneer:1/2 pack Cut into diamond shapes or cubes (I used Nanak Paneer)
All Purpose Flour:1/4 cup
Salt:To taste
Pepper Powder:To Taste
Garlic:2-3 pods(crushed and very finely chopped)
Ajinamoto(Tasting Salt):A Pinch
Onion:1 medium(cut into length wise)
Capsicum:De-seeded and dicedGreen Chillies:4(slit)
Soya Sauce:1.5 spn
Veniger:1 spn
Red Chilli Sauce:1/2 spn
Tomato Ketchup:1 spn(optional,but I used it to my taste)
Oil:For Shallow Frying Paneer


1.Heat Oil in a pan,mean while take corn flour to a plate,roll the paneer cubes in this flour,so that they are well coated,remove any excess flour and fry them in the oil on both sides till they become golden color.Take the done paneer cubes to a plate and put aside.
2.Now add 2 spns of oil to a wok,when hot add the finely chopped garlic, sliced onions and fry them till they turn translucent,now add the ajinamoto,mix well and add the diced capsicum and fry till the capsicumis half done,we need the onions and capsicum to be crunchy so dont over cook them.
3.Add slit chilli,mix well.Now add the soya sauce,red chilli sauce,veniger,tomato ketchup,mix well and add 1/2 cup of water and when the mixture is boiling add a spoon of corn flour to 3 spns of water,mix into to a smooth paste with no lumps,salt and pepper powder to taste mix well and now the sauce thickens,at this time add the fried paneer,toss well such that paneer is well coated with the sauce.
4.Finally Sprinkle some green onion and serve it hot as a snack or as a side dish with Friedrice.

Special Thanks to my loving sister Navya,newly wedded couple.She made it for her lovely husband on her 4 month wedding day,clicked a pic and shared it with us,Seeing that pic my hubby asked me to make it for him,he is not a fan of paneer and mostly say NO to it,I was surprised and wondered that I got a chance to make it.

Cabbage & Carrot Poriyal

A simple and healthy dish,was lazy as usual on Monday morning and I had more than half of cabbage left in the fridge,so wanted to make this,it taste very less time when the cabbage is cooked.It goes good with white rice and looks very colorful.


Chopped Cabbage:1.5 cups
Carrot:1(Cut into small Pieces)
Peas:1/2 cup(Frozen,wash and put aside)
Dry Coconut Powder:4 spns
Green Chillies:4(Adjust To Taste)
Cumin Seed:1 spn
Mustard Seeds:3/4 spn
Oil:2 Spns
Curry Leaves:10 no
Garam Masala:A Pinch(Optional)
Grated Ginger:1 spn(Optional)


1.Pressure Cook Carrot and cabbage together just for 1 whistle.
2.In a pan add oil,when hot add the cumin seeds and mustard seeds,allow them to splatter and now add the cut green chillies,grated ginger,curry leaves fry for a min and then add the boiled carrot and cabbage.Add Salt to taste,mix well.
3.At this time add the peas,cover with a lid and cook for 3-4 mins so that the peas becomes soft.
Now remove the lid and sprinkle dry coconut powder,mix well and fry for 4-5 mins.
4.Sprinkle little garam Masala powder if u want,Mix well and serve it hot with Rice or pulka.

Gutthi Vankaya-Type II

Gutti Vankaya,aha lovely and delicious dish,it is made in many varieties in different parts of
andhra,a famous dish in many of the occasions.Me my hubby are a big fan of brinjal and I love finding and trying more dishes with brinjal.This is the second varitiey of Gutthi Vankaya in my blog.Click here to view other version of it.

Brinjals:12 no(small size Indian Eggplants,wash and pat dry the brinjal,cut the brinjals into X mark with the stem intact)
Onion:1 big(finely chopped)
Ginger Garlic Paste:1.5 spn
Green Chillies:5 no(slit the chillies in the middle)Turmeric Powder:1/2 spn
Salt:To TasteChilli Powder:To Taste
Oil:3 spns

Ground to Coarse Powder:

Dry Coconut:1/2 cup
Coriander Seeds:1 spn
Seaseme Seeds:1 spn

1.Dry roast the Ingredients listed under Ground to Coarse Powder till they turn light gold color,now allow them to cool,take them to a blender and make coarse powder and put aside.
2.In a wok add oil,when hot add the finely chopped onions,when they turn sot now add the slit green chillies,ginger garlic paste and fry till the raw flavor is removed.At this time sprinle little salt,turmeric powder and mix well.
3.Now add the cut brinjal toss them well so that the brinjals are well coated with oil,cover with a lid and cook them on medium flame for 4-5 mins,now turn the brinjals to the other side and cover again and continue cooking it for another 3-4 mins.
4.Sprinkle1/4 cup of water and cook it open without a lid so that they get fried,make sure that all sides of the brinjal is fried,now add the ground coconut powder and mix well.Sprinkle some water if the dish is too dry else the curry would burn.Add Chilli powder and check for the seasonings and adjust if needed.
5.Fry the brinjals till the oil oozes out from the masala,now the yummy yummy Gutthi Vankaya is ready to serve.
Turn off the flame and serve it hot with White rice or Coconut rice.I served it with coconut rice,its my favourite combination.

I made this Gutthi Vankaya,coconut rice and Tapioca Soup for lunch the other day and served them in my new dinner set and arranged it on the table by the time my hubby is back home for lunch.He was surprised seeing and asked me "What is today's date??" he was just wondering if he forgot any special occasion.My answer is Just a lovely Smile :)

Tapioca Soup

Back in my childhood days,my grand-mom used to make Jaava(a soup like thing) with this Tapioca during summers,she used to have it either with milk/buttermilk I never liked it as it smells like a starch,but I like it when made like a kheer,adding sugar,milk,elachi and some fried cashew.I was watching Abhiruchi a cookery program in ETV few days back I came through this recipe which is very similar to the one which my grand-mom made,the only difference is he just spiced up for extra flavor.
This soup works better during summers as Tapioca helps in cooling our body and helps in getting-rid of the hot temperatures.


Tapioca/Sabudana:1 cup(soak then water for 2 hrs)
Buttermilk:1/2 cup
Water:1.5 cup
Green Chillies:3(finely chopped)
Ginger:1/2 spn(finely chopped/grated)
Garlic:2 cloves(finely chopped/crushed)
Salt:To Taste
Pepper:To Taste
Oil:1 spn


1.Take a Sauce pan,add oil,when hot add the chopped ginger,garlic,green chillies and fry till they release good aroma,now add the water and bring to a boil.
2.Now add the soaked and drained tapioca/sabudana and cook it covered till the sabudana turns smooth.It takes jst 4-5 mins for them to cook on medium flame.Add salt and pepper to taste.
3.When the tapioca turns smooth ,reduce the heat to low and add half a cup of buttermilk and stir well and bring to boil,turn off the heat and garnish it with Chopped Chilantro.
4.Serve it hot.

Bendakaya Iguru

My Mom-In-Law make this dish,I learned it from her,I saw it once when she made this,I liked it very much but felt shy to have more of this,from then I wanted to make this but almost forgot it,recently when I spoke to her she told me her menu of the day and then I bought fresh okra and made this yesterday.I was a bit worried if my hubby will like it or not as he loves it very much when his mom cooks it,he tasted it and said wow its same as my mom's dish.I felt happy for it and enjoyed the dish :)

Okra:1 pound(cut into 3/4 " rounds)
Onion:1 medium(chopped)
Moong Dal:2 spns(soak for 30 mins and micorwave for 8 mins)
Curry Leaves:10-12 leaves
Oil:3 spnsSalt:To taste
Turmeric Powder:1/4 spn
Chilli Powder:To Taste

Grind Together
:(Just Pulse the coconut,do not make it smooth)
Coconut:1/2 cup
Green Chillies:4(adjust to taste)

1.In a wok,add oil,when hot add the cut okra,sprinkle little salt,toss well so that the okra is well coated with oil,cover and cook on medium heat for 6-8 min,mix once in a while.When the okra becomes soft(not mushy) then add the chopped onions,curry leaves,turmeric powder,mix well and cover to cook for another 2-3 mins.
2.Now add the ground coconut and green chillies,mix well and fry for 5 mins.Finally add the cooked moongdal,tomato,toss and fry for another 5 mins.Check for the seasonings,add chilli powder if needed.Fry for 2 mins and turn off the heat.
3.Finally added chopped Cilantro and serve hot with Plain White rice or pulka.

Okra will turn sticky when we fry them,to avoid this add a spoon of curd/buttermilk this prevents them from sticking.

Chenna Peta

One of the famous Sweet in Orissa,I knew about this sweet from my childhood and tasted it several time when we were in our Grand mom's house for vaccation,its my mom's favorite too,she was born and brought up in Orissa.I made this sweet for a contest in an Orkut Community where the main ingredient is Milk or products of milk.I had a full can of whole milk lying around and is nearing the best by date so used it and made home-made chenna(Paneer) for this dish.I saw this recipe in a website named Gayathri Vantillu.

Chenna Peta is baked Chenna,lightly sweetened up with sugar and flavored with elachi :)

Chenna:500gms(squeeze the excess water)
Sugar:150 gms
Sooji (Fine):25 gmsElachi:7 pods(crush them to fine powder)
Baking P0wder:3/4 spn
1.Preaheat the oven at 190 degrees and line da pan with parchment paper and prepare a baking pan by greasing it with oil/ghee.
2.Take chenna to a bowl,knead it smooth so that it has no lumps.Now add the sooji and mix well for the sooji to be very well incorporated,now add the sugar and mix well,by now we find the chenna a bit sticky but dats fine.3.Just before transferring it to the baking pan add the baking soda and knead it once again and transfer it to the baking pan and put it in the oven and bake for 30 mins.4.Now take a aluminum foil and grease it with little ghee and cover the baking pan with this foil so that it doesn't dry on top.Continue to bake for another 30 mins.
5.Now Check if the peta is ready by piercing a tooth pick in the middle of peta,if the tooth pick comes out clean then the peta is ready.
6.By now the edges will become firm,if it is not done,bake it for another 15 mins and turn off the oven.7.Bring the pan out and let it cool,once done take it out to a plate,cut and serve.

I used heart shape cutter to cut the peta to make it look more attractive.