Wednesday, 14 May 2008

Baby corn Pakodas ( babycorn fritters)

The best part of summer in England is that we get to see Sun for at least few days a week. This weekend was one of the hottest we had this season.. with temperatures 26 it was an ideal day to enjoy at the beach..

Bournemouth is one the cleanest beaches in England. Our drive was more than 2 hrs but was worth it ,, it was like almost half of England has come to sunbathe. Kids enjoyed in the sand , which was so fine . Fun time.

The best parts of my trip are

Floating in the air in a Helium balloon to about 500 feet in the sky and have a complete birds eye view of the town from the balloon. It is my desire to ride a hot air balloon too.

Seeing the smiles on the faces of all the children enjoying the waves,building sand castles just to break them....

While we were returning my younger daughter suddenly remembered baby corn... she wanted me to make baby corn Manchurian again. Not that it needed a lot of work and since we had just returned I was not really in a mood to make that effort too.. But she made a pout so had to give in and managed to make another dish Baby corn Pakodas. They turned out really delicious and crispy.Now I am sure it will be a regular dish at my house.

Crispy Baby Corn Pakoras


12 - 15 baby corn cobs

2 spoons of Rice flour

2 spoons of Gram flour

1 spoon of all purpose flour

1 spoon of cumin seeds

salt to taste
1 spoon of Red chilli powder ( rasam powder is tastier)

1/4 spoon baking soda

Oil to fry.
(optional - use any food colour to enhance the presentation)


Cut the baby corn cobs longitudinally. If you are using frozen , thaw them and then use slit them longitudinally.

Add all the other ingredients other than oil and mix on the baby corn pieces till all the pieces are smeared with the flour. Do not add water. Sprinkle if necessary.

Heat the oil in a kadai/ pan. Deep fry the corn cobs till they are crispy. Serve hot with tomato sauce or mint chutney.

One of the easiest dishes to make and tasty too.
I am off for a few weeks now.. will not be updating for those days.. hopefully will keep things ready and keep adding as and when possible in the next few months.

Bye for a few weeks friends...

Wednesday, 7 May 2008


Tapioca is essentially a flavorless starchy ingredient, or fecula produced from treated and dried cassava (manioc) root and used in cooking.

Saboodana is made of this Tapioca and is used extensively in the food cooked during Fast ( like Ekadashi etc) . Making the saboodana khichdi is very tricky exercise. I lingered on to the taste from my childhood. My grandmother made most amazing khichdi and she called it sabbakki Khees (Saboodana khichdi..).

I got this recipe from a friend who made this exceptionally tasty... here it is for you all.



One cup (Saboodana) sago dry
One cup Roasted Peanuts powdered
1/4 cup coconut scraped/dessicated
3 green chillies chopped
One boiled potatoes and chopped
2 tbsp coriander chopped
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard
1/4 tsp Chana dal (bengal gram dal)
1/4 tsp sugar
1/2 tsp lime juice
1 tbsp ghee
A sprig of curry leaves


Wash the saboodana thoroughly but gently. Drain the excess water and leave the sago on the drain.. Keep aside for about two to four hours. Mix the crushed peanut powder and leave it for half an hour.Heat oil in a non-stick saucepan add mustard, cumin, curry leaves , chana dal , green chillies ,potatoes and stir fry till tender. Add coconut and stir. Sprinkle water and close the Pan for a few minutes.When the sago grains become transparent and soft, add coriander.Add the ghee and lemon juice.Serve hot.