Sweet Corn Soup-Creamy Style

Sweet Corn Soup is one of the popular soups in Restaurants.I am not a big fan of soups with the exception for Tomato soup and Mushroom soup.Growing up soups were not common in my house but my kids love to have it.It is also healthy with no added cream or cheese. The corn puree was thick and creamy and the vegetables added a nice texture to the soup.Soup is a combination corn with veggies. This soup has a nice creamy texture with a sweet flavor which is very healthy for all ages.

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Prep time	Cook time	Serves
20 mins	15 mins	3 persons

Cuisine: Indian

Recipe Type: Soups

Ingredients Cooked corn kernels -2  cups Carrot chopped -1/2 cup Grated carrot – 2 tbsp.(for garnishing) Chopped cabbage -1/2 cup Water -4 cups Olive oil or butter -2 tsp Salt –to taste White pepper -1 tbsp. Corn starch -2 tbsp+Milk ½ cup Chopped Spring onions -garnish

Method:

1. Steam the corn and remove the kernels by using the knife.Take corn in the mixer and add water. Grind to the smooth paste or like puree.Seive the corn puree so the fiber is separated from the actually corn kernels.

2. Meanwhile in a glass mix milk and corn flour such that there are no lumps. Keep aside.

3. Heat the butter in a pan, fry the carrot and cabbage for 1-2 min. Add the boiled corn and stir again for 1 min.

4. Add the corn paste n 3 cups of water to the mixture n boil. Once it starts boiling add the corn flour water to it.Stir nicely.

5. Add salt, pepper and bring it to a boil then simmer on low flame for 4-5 min.

6. Garnish with chopped spring onions.

Notes
Addition of corn flour yields a thicker soup.If you have vegetable stock, you can use that instead of water.If you are using frozen corn, instead of store bought cream style corn, just boil a cup of corn separately and take out 2 tbsp. of corn form that and keep aside.

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Beetroot Pachadi(Yogurt gravy)–Onam Sadya Recipes

Beetroot pachadi is normally made during Onam and Vishu.  It is one among many dishes served on a banana leaf.  It’s easy to prepare and I make it quite frequently .It’s one of the easiest curry that you can prepare. I don’t need to say anything else, it’s simple, easy and taste good.

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Prep time	Cook time	Serves
5 mins	15 mins	4 persons

Cuisine: Kerala(South Indian)

Recipe Type: Pachadi/Raitha

Ingredients Grated Beetroot – 1 cup Thick curd – ½ cup Salt –as needed To grind Grated coconut -1/3 cup Green chilli -2 no’s Mustard seeds -1/4 tsp Jeera seeds -1/4 tsp Ginger –1/2” Seasonings Oil -1 tsp Mustard -1/2 tsp Curry leaves –few sprigs.

Method

1. Grind the coconut, mustard seeds, green chillies and cumin seeds into a fine paste. Add little water while grinding, if needed. Keep it aside.

2. Grate beetroot and keep it aside.

3. Cook grated beetroot with less water adding salt and turmeric powder till soft.

4. Add the ground paste and cook for few more minutes in low flame till the raw taste of the coconut goes. Allow it to cool.

5. Add whisked curd and check for salt. Add salt if required and mix well.

6. Heat oil in a pan for seasoning. Add the mustard seeds and let them splutter. Then add the curry leaves and red chilli.

7. Add the seasoned ingredients to the beetroot mixture and mix well.

Served with

Hot rice.

Notes

Dry red chillies can be added while tempering.

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Vanjaram(King Fish) Fish Fry

 

Fish Fry is our favorite. We love any fish fry but mostly prefer Vanjaram because it's easy to eat! Unlike some other varieties of fish, this fish has only a center bone which is easy to remove. Also it tastes really good so this is a regular in our daily meals.Marinating the fish is important. When you marinate them well and let it rest for a couple of hours, then the flavors are all soaked in and tastes awesome. It was the time when Amma started making Fish Fry with Vanjaram/ Seer Fish. Luckily kids like the Fish Kulambu and fry, so when we decide to make, it does become an easy task for cooking.

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Prep time	Cook time	Serves
30 mins	30 mins	2 persons

Cuisine: South Indian

Recipe Type: Appetizer

Ingredients King Fish -5 pieces Turmeric powder -1/2 tsp Coriander powder -1 tsp Ginger garlic paste -1 ½ tbsp. Lemon juice -1 tsp Red chilli powder -1 ½  tbsp. Salt – as needed Oil –as needed

 Method

1. Combine ginger garlic paste, lemon juice, salt, red chilli powder, turmeric powder and coriander powder in a bowl. Marinade  to the fish pieces and keep aside for 30 minutes.

2. Heat oil in a non-stick pan, place the marinated fish and fry for sometimes on low to medium flame. Once it’s nicely browned, flip over gently to the other side and roast fish for another 10 minutes till browned.

3. Serve hot with onion rings and curry leaves.

Served with

Hot white rice

Any type of biryani and variety rice.

Notes

Adjust the spicy according to your taste.

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Pasalai Keerai(Spinach) Fritters

This is a  new version of fritters made with pasalai keerai.Now  these  keerai’s  can be easily prepared without any effort. Onion pakodas is a popular appetizer and there are  different kinds of pakodas. But when onion prices go up, you can always experiments with others vegetables like cabbage, spinach or any kind of mixed veggies.Some of them tell me Pasalai keerai are otherwise known as “Palak OR Spinach”.But when  I compare this pasalai greens with our normal Spinach,it looks totally different. Thinly sliced pasalai keerai  are spiced up and deep fried in hot oil. It’s very crusty and crisp. A perfect way to enjoy your evening with this delectable snack .Sometimes when I add them makes food very spicy or sometimes it just adds to the taste. These fritters tried them out at my friend’s house, since then make them as much as possible.

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Prep time	Cook time	Serves
10 mins	15 mins	4 persons

Cuisine: South Indian

 Recipe Type: Snacks

Ingredients Pasalai keerai( from my garden) -2 cups Besan flour -1/2 cup Rice flour -2 tsp Coriander leaves -2 tbsp. Ginger -1 tbsp. (grated finely) Green chilies -5 no’s Salt –as needed Water -1/4 cup or sprinkle Oil –required as per your vessel

Method

1. Mix rice flour, besan and ginger ,green chills and the coriander leaves with salt.

2. Deep  fry them in hot oil.Slowly add water to this, to make a gel like consistency.

3. Make sure that they are cooked properly.

Served with

Coconut chutney

Green chutney

Notes

Pasali keerai can chopped finely and take some mixed batter and drop it in the hot oil. This version will also be awesome.

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Pineapple Juice

Pineapple Juice is a sweet, yellow-colored juice squeezed from pineapples.

It's rich, delicious and unbelievably quick and easy to prepare. It's so simple and easy to prepare. The outcome is a real surprise because this juice is so "creamy". This is my kids’ and friends favorite juice.

I know many people are curious about juicing and for those that are new, I say give it a few tries. I wasn’t a fan at first, but the more I tried it, the more I liked it and eventually started to notice the way it made me feel. Freshly squeezed - sometimes sweet and sometimes sour. Always tasty. To make pineapple juice, put pieces of pineapple in the blender and extract the juice

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Prep time	Cook time	Serves
10 mins	nil	2 persons

Cuisine: Indian

Recipe Type: Beverage

Ingredients Pineapple (fresh ones) – 2 cups Pear  juice – 200 ml (store brought) Crushed Ice –few cubes. Water – 1 cup Sugar -6 tbsp.

Method

1. Turn on the juicer. Add pineapple pieces, ice cubes, water and sugar in a blender .Strain the juice in a wide bowl.

2. Add pear juice and give a stir so that everything is mixed well. Pour the fresh juice into a glass .Enjoy this chilled pineapple drink with your family and friends.

Notes

Fresh juice is best consumed immediately.

Freshly extracted juice can stored in refrigerator but not more than 4 -5 hours

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