Crispy Crunchy Corn Kernels

Crispy Crunchy Corn Kernels




Rain is one of the most beautiful gift from nature. I don’t know why but it does have a calming effect on you. Every time it rains all I want to do is have hot coffee with some crunchy snacks and cuddle in a warm blanket and watch some feel good movie. I make these crispy corn often in this season and they have become family favorite!

These crispy corn beauties are so yumm and are perfect accompaniment in this lovely weather. I first tasted them in Barbecue nation and and there I fell head over heels in love with crispy corn. . The recipe is quite easy to make, just the coating should be perfect as a sticky and lumpy coating will result in lumpy texture which won’t look nice and crispy,else the recipe is quite easy and quick to make

While making crispy corn we have to be very careful while frying as the hot corn kernels often splutter and they may come over on your face and body , so for the safety you have to cover the pan with a lid so the corn kernels will not harm you.


Corn- 1 cup
Rice flour- 2 tsp
Corn flour- 2 tsp
Pepper powder- 1/2 tsp
Chilli powder- 1/2 tsp
Turmeric powder- pinch
Salt to taste
Oil for deep frying

For the sauce:-

Green chili sauce- 1 tsp
Soy sauce- 1/2 tsp
Vinegar- 1/2 tsp
Spring onion/Capsicum, coriander, green chilies finely chopped


Wash and boil corn in hot water for 5 mins. Strain and dry corn in a bowl.

Add all the ingredients mentioned under ingredients except the ones under sauce and let the corn be coated nicely. No need to add water, but if the flour is not sticking on the corn then just sprinkle few drops of water. Let this rest for a minute.


Heat enough oil to deep fry in a wide pan. Add a handful of corn in the hot oil. Do not forget to cover the frying pan with a lid as the corn may burst and start to pop out.

They are crispy and ready once they start to float on top of the oil. Remove corn and drain them on paper towels.



In another pan, fry chilies, spring onion/capsicum for few minutes and add chiili sauce, soy sauce and vinegar and fry for another 30 seconds. Turn of the flame and toss the deep fried corn immediately and stir fry for a minute.


You can serve them with any spicy chutney and some onion salad or you can gorge on them even as it is.


Easy Cheesy Masala Sandwich

Easy Cheesy Masala Sandwich


One thing that I always have at home is bread. I love eating plain brad toast with my morning tea and egg burji. Especially on those lazy days when I am not in the mood to make a proper breakfast for everyone at home! Also I love eating home made sandwiches and I make them often as it is not only healthy but also very simple and easy to prepare.

I love experimenting with a lot of sandwich recipes, nothing can beat a good home made sandwich that you made with all your favorites. This Masala Sandwich recipe has been a huge hit amount my family and friends as it can be customized according to your individual taste and liking.

I usually boil potatoes in bulk and keep them in the fridge to put together something very simple like a potato masala for masala dosa or a simple aloo fry to go with rice. And also the spicy green chutney is such a versatile side dish that you can use as a sandwich spread or dip for your fries. The best part is you can make this in a big batch, and freeze in small containers. And it’s ready to use anytime you want.. When you have both these items ready making these sandwiches is really a breeze to pull together as needed, freshly grilled and hot.

Masala sandwich is crispy and tasty toasted sandwich recipe layers with lot of spicy chutney & veggie filling sandwiched between buttery bread makes this a delightful treat for rainy days and a perfect tea time snack.The potato masala is the key ingredient in the sandwich filling. You can customize all other veggies depending on your liking. Add some grated cheese to the filling for a more cheesey sandwich.

This recipe work great with all kind of breads. But I think wholemeal or multigrain would be a healthier option as this is pretty indulgent sandwich.


Bread slices
Butter as needed
Cheese slices as needed

For potato filling:-

OIl- 1 tsp
Potato, boiled & peeled- 2
Cumin & Mustard seeds- 1/2 tsp
Pinch of Turmeric powder

For green chutney:-

Coriander Leaves – 1 cup
Mint Leaves – 1/2 cup
Green Chillies – 5 to 6
Bread Slice – 2
Lemon Juice – 1 tsp
Salt to taste
Water for grinding

For the Seasoning

Pepper powder
Chat masala
Sandwich masala
Tomato ketchup- 2 tsp


To make potato filling:-

Add tsp of oil in a pan and add cumin and mustard seeds. Once they start to splutter add turmeric and boiled smashed potato with some salt. Cook if for a minute and turn of the flame and add some freshly chopped coriander leaves.

To make your green chutney:-

Take all the ingredients mentioned under chutney in a blender and puree till smooth. Pour into an air tight container and store in fridge till use. Secret for a creamy green chutney is those bread slices, so dont skip it.

Now all our fillings are ready. You’ll also need spreadable butter, and veggies of your choice. I used cucumbers, tomatoes, onions and capsicum sliced into thin circles. You could add your other favorite veggies like carrots, peas or avocados in the sandwich.

To assemble the sandwich butter all the slices of breads with thin layer of butter from one side. Spread spicy green chutney on 2 slices of the bread and potato filling on once slice of the bread.


Now layer your veggies on the bread slice that has potato filling and sprinkle some salt, pepper, chat masala/sandwich masala if you wish. Then take any one of your favorite tomato ketchup and spread it on the veggies to get that tangy taste.

Take cheese slices or grated cheese and add them on the 2 green chutney layered slices. You can add more if you like for that cheesy flavored sandwich).


Place the potato filled bread slice on top of one of the chutney spread slice and then cover it with another chutney spread slice. Spread some butter on top of the bread slice.


To grill the sandwiches, you can either use a sandwich maker or follow my method.

Heat butter in a frying pan. Place the sandwich in the pan. Make sure the heat is low. When one side is brown and crispy, flip over to cook the other side.


Cut the sandwiches in halves. Serve with some hot tea or coffee and enjoy.



Homemade Mocha Latte

Homemade Mocha Latte


Monsoon is here!!! Cravings for steaming hot and strong coffee are full on these days thanks to the crazy rains. This is one of my favorite recipe to make for myself after a tiring day and its a perfect accompaniment while catching up on reading that long pending book.

Coffee and chocolate is a match made in heaven. Each one complements the other to increase and enhance the flavors. Mocha recipe is made by adding chocolate to an espresso shot. Adding marshmallows or whipped cream enhances its chocolaty taste. It basically means either adding chocolate to your coffee, or adding a shot of espresso coffee to your hot chocolate.

This is a treat for coffee and chocolate lovers, it combines the two under a layer of creamy foamed milk. Adding chocolate/ sweet cocoa powder makes this a luscious, liquid dessert. Some people even add chocolate syrup to this. I have made both with cocoa powder and plain milk chocolate and the results are equally fantastic.

Important tip is to use really good quality chocolate/cocoa powder and there are so many variations of making a good mocha by adding some extra flavors to this drink like cinnamon, cardamon or even some grated ginger.

You can whip up this simple at-home mocha in minutes with just a few easy pantry ingredients and adding a rich topping of whipped cream just enhances the taste!! Lets get started.


Water- 1 cup
Hot milk 2 cups
Cocoa Powder/Chocolate- 2 tsp (I use Hershey’s)
Coffee powder- 1 tsp (I use Nescafe)
Milk powder- 1tsp
Sugar- 2 tsp
Vanilla extract- 1/2 tsp
Whipped cream for topping


In a sauce pan add water, coffee powder, cocoa powder/chocolate, milk powder, vanilla essence, sugar and bring them to boil.

Add this in the serving cup/mug and pour hot milk.


Top up with whipped cream and garnish with a pinch of cocoa powder, if desired.






Kalakand- Cheat version


Cheat version


As the Crescent moon of Ramzan shines, I wish everyone Eid Mubarak!!

Growing up in Hyderabad I was lucky to have many Muslim friends who are fortunately foodies like me. Muslim cuisine is known for its use of rich spices, fragrant herbs and authentic recipes. Indian muslim cuisine is a food lover’s dreams….the sweets are out of this world. Of course Sheer Kurma is the king of deserts on Ramzan, kalakand is another desert that is prepared in most of the muslim houses as its quick and easy to make.

By the way visting hyderad during ramzaan period must be mandatory for foodies like me. Check out the below pic, how beautiful does chaminaar look.


Ok, back to Kalakand.

This is my most favorite desert ever, its a simple, a few ingredient sweet that’s sure to wow your family and friends. Its the one sweet I also get when my favorite people come home. Before I go on to this miracle of a recipe, let me talk a bit about Kalakand.

Kalakand is a refreshingly delicious and tastes the best when it’s fresh. Fortunately it’s not too difficult to make so you can enjoy it at any time. It has a soft crumbly milk cake consistency made from reduced thickened milk. Traditionally this is made with khoya (mawa) thickened reduced milk solids. It takes a while to reduce the milk to get the resultant khoya mix so to speed things up a lot of times people use fresh paneer.

If there is paneer at home, to make Kalakand would be a breeze. Once its grated the remaining ingredients just need to be mixed through and heated with condensed milk together, then cut them into squares and boxed up, this makes a gorgeous party desert and will win hearts of all the guests!!


Fresh Cottage Cheese / Paneer (crumbled) 250 gms
Cardamom Powder (Elaichi Powder)- 1 tsp
Condensed milk – 1 Tin- 400gms
Dry Fruits (for garnishing)
Rose water/Kewra water- 1 tsp (Optional)


In a nonstick pan heat condensed milk for few minutes.

Crumble paneer with hands and add to the condensed milk, I like to have small chunks of paneer to chew while eating kalakand. If you want smoother consistency use finely grated paneer. Its always ideal to use home made paneer for that rich flavour. If using store brought paneer, get fresh batch only.


Once the paneer starts to cook add cardamon powder and kewar water if using. Also a lot of places use milk powder to get that perfect white colour. I dint have it handy so if you got it add a tsp of the powder.


Keep stirring continuously and let this simmer on low flame for a minimum of 10 minutes until it thickens and starts to leave the pan.


Once the texture is crumbly mostly and there’s no extra moisture in the mix, remove from heat and transfer the mixture to the greased plate or aluminum foiled plate. Add dry fruits on top and flatten with the top of the spatula and let it cool completely. Store it in refrigerator for 2 to 3 hours and then cut into squares and serve.


Orange Ginger Sparkler

Orange Ginger Sparkler


I love making drinks with fresh fruits! The idea of simmering fresh fruit juice with sugar/ honey to form a simple syrup that can be mixed with fizzy water is so much fun!! On a sunny afternoon while craving for a thirst quenching drink to go along our weekend lunch I made these drinks and it has become a hit with hubby dearest.

So this is just a simple recipe and doesn’t take a lot of time to take. All you need is fresh orange juice, ginger, soda and some basil leaves. I have made orange juice at home removing all the pulp as I wanted a clear juice.  Even with the pulp strained out, there’s a smoothness to the orange juice that makes this drink quite pleasant to sip.

What really takes the drink to the next level is the infusion of basil/Tulsi leaves and ginger. After the initial sweetness of the soda, traces of these herbs and spices linger on the tongue and throat I think it would make a lovely, non-alcoholic option for a cocktail party.

Tulsi leaves have a lot of medicinal properties and apart from the pungent smell it has also got a very sharp taste that balanced the tartness in the orange juice in this drink very well.

Technically, these could be called just plain Orange sodas…but Orange Ginger Sparkler sounds so much better right.  The soda effect is super easy to achieve, and the swig of basil leaves is the perfect compliment.  So basically what I am saying is this is an amaaaaaaaaaaaazing drink and you all have to try. Ok.

Here are the Ingredients-

Orange juice
Few Tulsi Leaves (Basil)
3 inches of fresh ginger, peeled and sliced
Sugar- 3 tbsp
Salt- pinch
Club soda- 1/2 bottle
Ice cubes- to serve
Orange wedges- to garnish


Combine water, sugar, tulsi leaves and ginger in a saucepan over medium heat.  Bring to a boil, stirring to dissolve the sugars.

Remove from heat and strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely.

To serve, fill glass halfway with crushed ice and add 3 tablespoons of syrup, orange juice and fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor and adjust the juice and soda accordingly. Garnish with some ginger, basil and an orange wedge.

Voila! Fancy looking mocktail ready at home with in few minutes.



Mango Falooda

Mango Falooda


Falooda is one the best layered dessert in a glass that has been our favorite drink to have after spicy meals.

This multi-textured summer drink has its origins in Iran and then has made its entry into many countries and is quiet a hit with street vendors.

The basic falooda recipe is a milk based dessert with some rose syrup, falooda sev, basil seeds and ice cream going into it.

Falooda has evolved into various flavors like saffron, pista, mango, strawberry, chocolate, rabri etc. Seasonal fruit falooda is also very popular where the basic falooda recipe is layered with fresh cut fruits.

This heavenly dessert has contrasting flavors and textures with chewy falooda seeds, soft noodles and jelly, melt in the mouth ice cream and crunchy nuts.

Some benefits of these magical basil seeds include relieve for heartburn, indigestion and has the same effect of antibiotics eliminating bacteria.

Also it has a very cooling effect and helps to refresh and cool our body and mind in this scorching heat. As you can see , it is extremely pretty to look at and tastes delicious.

So, its ok to over indulge in a falooda once in a while especially on a hot sultry day. And today I made this Mango Falooda for my mom and dad, and they enjoyed thoroughly. Mom especially is a big fan of mango, she loved the chunks of mango pieces that I added into the falooda.


Milk -1 1/2 cup
Falooda Sev/ Vermicelli- 1/2 cup cooked
Basil seeds/ Sabja seeds- 1 tbsp
Chopped mangoes – 1 cup
Mango Puree – 1 cup
Sugar as needed
Dry fruits- 2 tbsp chopped
Vanilla/ Mango Ice cream – 2 generous scoops

Boil milk on medium heat and add 3 tbsp sugar, let them cool then refrigerate.

Soak sabja seeds in 1/2 cup of water for 20 minutes. Strain water if any and keep it aside.

Chop mangoes into small cubes. Also make mango puree without adding sugar.

Add vermicelli/falooda sev in boiling water and let it sook for 5 mins. Drain them and risnse with cold water to avoid cooking further.

{The best part about this recipe is that you can make all your preparations and store in refrigerator before hand and serve it when your guests arrive}

Layering of Falooda:-

Chill the serving glass for 5 minutes in the refrigerator.

Layer the bottom of the glass with sweetened mango puree. On top of it spread a layer of sabja seeds. Then spread a layer of falooda sev followed by some mango pieces and chopped dry fruits. Repeat the same steps one more time and add sweetened milk.
Add a generous scoop of desired ice cream and top it with nuts and mango pieces.
Voila! Homemade mango falooda is ready to slurp 🙂


♡ Nutella ♡ Milkshake ♡

♡ Nutella ♡ Milkshake ♡




Milkshakes are one of my favorite desserts because they as so quick and easy to make. For the last few weeks, I have been going through a milkshake phase thanks to the summer! I always end up buying those small tetra packs of different milkshakes and store in the freezer.

So I have decided that let me make my own milkshakes because they are pretty easy to make and also I can explore different flavors. Today I am sharing a basic nutella milkshake. You can add a lot of different things as you know nutella tastes good with anything. So I have tried this with peanut butter, oreo cookies, strawberries and they tasted so much better than any store brought milkshakes.


Chilled Milk – 1 cup
Nutella – 2 tbsp
Vanilla Ice cream- 1 scoop
For garnish- Crushed dry fruits of your choice



Blend all the ingredients in a blender till frothy.

Pour into serving glass and enjoy.

Top with whipped cream and chocolate syrup if desired.

To garnish the glass-

Coat the rim of the empty glass with nutella using back of the spoon.

On a plate crush some dry fruits of your choice and dip the glass all over and get a swanky  glass to serve guests. Also if you wish store them in chiller for few minutes and then serve.