Mexican Street Corn



Mexican Street foods include tacos, tamales, gorditas, quesadillas, empalmes,tostadas, chalupa, elote, tlayudas, and tortas, as well as fresh fruit, vegetables, beverages and soups (menudo, pozole andpancita).Mexican street corn is one of the most famous and easiest recipe that can be enjoyed at the comfort of your home.

As a part of our 48th #‎Foodiemonday‬ ‪#‎Bloghop‬ theme #‎Mexicancuisine‬ my contribution is Mexican Street corn.

Recipe for Mexican Street Corn:


4 Fresh pcs  of corn on the cobs

2 Tbsp Melted butter

2 tablespoons mayonnaise

1 to 2 tablespoons freshly squeezed lime juice

¼ Tsp Cayenne Pepper

Fresh Green Pepper for Garnish


Finely Chopped Cilantro

Crumbled Feta Cheese (Optional)


Grill the Corn until they are slightly charred on all sides. Mix cayenne pepper,salt and lime juice in a bowl. Grease the grilled corn with butter. Smear the lime juice and cayenne pepper mix on all the sides generously.Garnish with fresh cilantro ,Mayo and fresh green pepper ,sprinkle crumbled Feta cheese and serve.

Enjoy this juicy succulent Mexican Street Corn at the comfort of your home.

PS: I have not used Cheese as i did not have stock.


Dry Fruits Stuffed Apricots (Sweet)



Dried fruits and nuts are common snacking items these days because of a lot of health benefits. Almonds are rich in B vitamins riboflavin and niacin, vitamin E, and other  essential minerals like calcium, iron, magnesium, manganese, phosphorus, and zinc.

Cashew nuts are rich in  dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect from diseases and cancers.

Pistachios are a rich source of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6.


Apricots are an excellent source of several important nutrients, including fiber, potassium and antioxidant carotenoids.

Today I will share an easy recipe . This way the kids will also be tempted to eat the sweet.This is my contribution for our 46th #Foodiemonday #Bloghop theme of #Dryfruits

Recipe for Dry Fruits Stuffed Apricots:


1Cup =250 ML

1.5  Cups Almonds coarsely ground

2Tbsp Cashews coarsely ground

2 Tbsp Pistachios coarsely ground

20 Dates finely chopped

1/2 Tsp Cardamom powder

1 Cup Milk Powder

15 Dried Apricots

75 Gms Clarified butter /Ghee


Slit the Apricots and keep it aside.

Heat  a heavy bottom pan. Add ghee. Add the milk powder and roast on medium flame. Add the chopped dates and mix well. Keep it on medium flame for 5 mins. Add the coarsely ground almond , cashews and pistachios. Mix all the ingredients well. Stuff the apricots with this mixture and serve.



Enjoy this sweet with out any artificial sugars!!!


Bharwan Mirch / Stuffed Peppers(Baked)



I love stuffed Vegetables. Stuffed pepper is one of my most favorite dish. It goes well as a starter , a great accompaniment with Rice and dal or even with Rotis. I relish it with plain yogurt rice sometimes.There are different ways to make stuffed peppers. Sharing another recipe from my kitchen.

Recipe for Bharwan Mirch / Stuffed Peppers:

12 Bhajji Chilli / Green Peppers deseeded ,slit and cut into 2

4 Potatoes boiled and mashed

2 Onions finely Chopped

1 Tsp Ginger paste

1 Tsp finely chopped garlic

1.5 Tsp  Biryani Masala

1/2 Tsp Sabzi Masala

1/2 Cup finely chopped coriander

1/2 Tsp Amchur powder/ Dry Mango powder

1 Tsp Jeera

Salt to taste.


Slit the Peppers, deseed and cut it into 2 parts and keep it aside.

For Stuffing:

Heat a thick bottom pan. Add a tsp of oil. Add jeera, ginger paste and garlic mince. Saute for a minute. Add the chopped onions and roast till they turn slightly brown. Add Amchur powder,biryani masala and sabji masala and keep it on medium flame for 3 to 4 mins. Add the mashed potato ,salt and mix well.Keep it on medium flame for about 3 to 4 mins. Add coriander and mix well again. Switch off the flame.

Generously stuff the Peppers with the potato masala. Preheat the oven at 200 C for about 10 mins.Place the stuffed peppers on the baking tray and bake it for 20 to 25 mins.

Once done remove from the oven . Garnish with roasted sesame and serve.



Brahmi Aur Besan ki Sabzi




Ramzan or Ramadan is the ninth month in the Islamic Calendar observed by Muslims worldwide as the fasting month.While fasting from dawn until sunset, Muslims refrain from consuming food or any  liquid. Muslims are also instructed to refrain from sinful behaviour that may negate the reward of fasting.Spiritual rewards (thawab) for fasting are also believed to be multiplied within the month of Ramadan.Fasting for Muslims during Ramadan typically includes the increased offering of salat  (prayers) and recitation of the  verses from the holy Quran.

We have decided to dedicate this 43rd #Foodiemonday  #Bloghop theme #RamadaanSpecial to all our Muslim brothers and sisters who are fasting in this holy month with so much devotion. We will be sharing a variety of dishes for you.

My Contribution to this theme is a humble recipe Brahmi aur Besan Ki Sabzi

Centella asiatica, also known as ‘Vallarai’ in Tamil Nadu and Brahmi in Hindi belongs to the family of herbs that help in maintaining youthful vigour and strength.Apart from providing vigour and strength, it improves the receptive capacity of the mind, improves memory, voice, physical stamina, complexion and digestive capacity of the body. The herb is also advisable for diabetics and people suffering from anaemia. The extracts of the plant are also being used in cosmetology as an ingredient in face creams and anti-wrinkle creams.

Recipe for Brahmi aur Besan Ki Sabzi:


1Cup=250 ML

1.5 Cups Brahmi finely chopped

2 Cups Besan / Gram Flour

3 Green chillies finely chopped

3 Onions finely chopped

2 Tomatoes finely chopped

1 Tsp Jeera / Cumin

1/4 Tsp Haldi / Turmeric

1 Tsp Rasam Powder

3 Sprigs of Coriander finely chopped

Salt to taste

4 Tsp Oil


Take a wide bottom bowl.Add Besan , finely chopped brahmi leaves, chopped coriander,jeera, 2 tsp oil ,2 chopped green chillies and salt.. Mix all the ingredients well. Add water slowly to form a soft dough. Shape the dough into long rolls . Boil 4 Cups of water in a wide pan. Add the dough rolls in the boiling water. Once you see the blisters on the dough remove it from the water and transfer it to a plate. Allow it to cool.

In another pan heat 2 tsp oil. Add Haldi and finely chopped onions. Roast it on medium flame.Once it turns slightly brown add the tomatoes and rasam powder. Mix well and keep it on low flame until tomatoes turn mushy and blends well with the onions and masala.Cut the dough rolls into round shape and 1 inch thickness. Add these to the onion tomato masala and mix well. Switch off the flame after 7 mins. Garnish with roasted sesame and serve with hot Phulkas or rice.



Wishing all my friends Ramadan Kareem !!!




Nominations & Award

One Lovely Blog Award

I feel honored to know that Avin who blogs at  has nominated me for “One Lovely Blog Award”. Even though I have started blogging about an year back, i am relatively new and feel humbled.

Avin too is a young and excellent blogger. I absolutely love her blog.She has an amazing collection . Do check her blog


One Lovely Blog Award is basically given for reward and recognition of new bloggers. And truly since I have started this blog I have  connected with so many good bloggers who have  and have appreciated  my efforts. Getting nominated is just another feather in the cap.

Here are the rules for the nomination :

1. Thank the Blogger who nominated you and link back to their blog.

2. List the rules.

3. Display the award image on your header/footer/sidebar.

4. List seven facts about yourself.

5. Nominate (up to) 15 bloggers for this award and them know you have nominated them.

The award nomination let’s me to post seven facts about myself. So here they are-

1. Started this blog to document my recipes and share with the world.

2. I am a Vegetarian and love Stuffed veggies.

3. I love to experiment with food in my kitchen and develop new recipes.

4. I don’t plan and whip up wonderful dishes in a jiffy.

5. I incorporate healthy ingredients in my cooking.

6. I love to bake cakes and Pizzas although i am not a Pizza lover.

7. I love Spicy food

I am nomination these below talented bloggers:

Avin Kaur

Shweta Tiwari

Krispy Kadai

Aromatic Essence









Mushroom & Capsicum Masala (Punjabi Style)



Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. What makes Punjab distinct from the other states is its culinary treasure. Punjabi food is a lot like its people – rich, robust and full of life.  Punjabi cuisine is very popular all cuisines across North India. They have a good variety of both Vegetarian and Non-vegetarian food. I love the Dhaba food that you find usually along the highways. They use a lot of butter and Ghee/ clarified butter in their cooking which makes the food more rich and tasty.


100 Gms button mushrooms sliced

2 medium potatoes chopped in small cubes

2 Medium Capsicums diced

4 Medium sized tomatoes

2 Medium sized onions( halved or quartered)Cashews

A bunch of fresh coriander leaves choppedCups water for blanching

2 Tbsp oil

1Tsp Cumin seeds/Jeera

1 Medium sized Tej Patta /Bay Leaf

2 Cloves

2 Green Cardamoms

1 Inch Cinnamon/Dalchini

1 Tsp ginger-garlic paste

1.25 cups water

¼ Tsp Turmeric powder/Haldi

1Tsp Red chili powder

1 Tsp Coriander powder/dhania powder

1 Tsp Cumin Powder/ Jeera Powder

1 Tsp kasuri methi/dry fenugreek leaves, crushed

Salt to taste



Blanch Onions, Tomatoes and cashews in hot water for about 25 to 30 minutes. Slice the mushrooms and keep it aside. Rinse, peel and chop the potatoes in small cubes and keep them aside.

After 25 to 30 minutes, drain and chop the tomatoes roughly. Add the tomatoes along with their juices, blanched onions, cashews in a blender j also add chopped coriander leaves. Grind to a smooth fine paste without adding water.

 Heat oil in a pan. Add  cumin seeds/jeera, tej patta, cloves, green cardamoms, cinnamon .Saute till the spices crackle and become fragrant. Add 1 tsp ginger-garlic paste. Saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.

Add the  chopped Potatoes.Roast them on medium flame.Then add Mushrooms and capsicum .While sauteing the mushrooms would begin to loose water.continue to saute on a medium flame till all the water dries up.

Add turmeric powder, red chili powder, Jeera powder and  coriander powder.Mix well. Add the onion tomato paste and mix again. Saute  till you see some oil releasing from the sides.Add salt to taste.


Add 1.25 cups water. Cover and simmer the gravy on a low to medium  flame till the potatoes are cooked . Do check at intervals and if the gravy   becomes too thick, then add some water.

Lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves) and mix well.


Garnish with chopped coriander leaves. Serve  hot with chapatis/tandoori rotis/naan/phulkas.




Couscous & Bengal Gram Pudding shots /Couscous & Kadle Bele Payasa




Today is 14th Febrauary . Everyone celebrates this day as Valentine day but many people do not know today is a auspicious occasion of Ratha Saptami . Ratha Saptami is a Hindu festival that falls on the seventh day (Saptami) in the bright half (Shukla Paksha) of the Hindu month.It marks the seventh day following the Sun’s northerly movement (Uttarayana) of vernal equinox starting from Capricorn (Makara). It is symbolically represented in the form of the Sun God Surya turning his Ratha (Chariot) drawn by seven horses (representing seven colours) towards the northern hemisphere, in a north-easterly direction. It also marks the birth of Surya and hence celebrated as Surya Jayanti (the Sun-god’s birthday).

Ratha Saptami is symbol of the change of season to spring and the start of the harvesting season. For most Indian farmers, it is an auspicious beginning of the New Year. The festival is observed by all Hindus in their houses and in innumerable temples dedicated to Surya, across India.

On the Occasion of Ratha Saptami and Valentine’s Day I am sharing a yummy recipe with you.

Recipe for Couscous & Bengal Gram Pudding shots /Couscous & Kadle Bele Payasa


1Cup= 160 ML

1 Cup  Channa dal / Bengal Gram boiled

½ Cup Couscous

700 ML Full cream milk

1 Cup Jaggery

A few strands of Saffron

10 Cashews

15 Raisins

2 Tsp Ghee



Take a thick bottom pan. Add Ghee. Roast Cashews and Raisins and place it on a paper towel once done.Add couscous in the remaining ghee and roast for 5 to 7 mins on low flame.Add milk and let it simmer on low flame .Keep stirring in between. Once the milk begins to boil add jaggery and boiled channa dal. Let is simmer till the jaggery melts completely.Add the saffron strands too.It will take about 15 to 20 mins for the jaggery to fully melt.One done switch off the flame.

Pour them in small cups/ glasses ,garnish with roasted cashews ,Raisins and saffron strands and serve.








Stuffed Masala Mini Buns



This post is a Valentine day special Post!!

Valentine’s Day is a celebration observed on February 14 each year. It is celebrated in many countries around the world, although it is not a public holiday in most of them. Typical Valentine’s Day activities include:

  • Picnics in the park.
  • Buying gifts of chocolates, flowers, jewelry, or other items for their loved ones.
  • A romantic meal at a restaurant.
  • A boat cruise with a special meal.
  • Sharing Valentine’s Day messages via social media and radio announcements.

I always feel that we don’t need a designated day in a year to express our love and affection to our Valentine. What do you think?

I made these Stuffed Mini Buns for my Valentine as he likes baked stuff which is home made. These stuffed masala mini buns are good for tea time or even as snacks for the kids. My kids too loved the buns.

Recipe for Stuffed Masala Mini Buns:

Ingredients for the dough:
1.5 Cups wheat flour
1/2 Cup maida
1 Tsp Ajwain / Carom Seeds
1.5 Tsp mixed herbs
1/2 Tsp salt
5 Tbsp olive oil
1.5 Tbsp sugar
2 Tsp instant yeast
1/4 Cup luke warm milk
1/2 Cup luke warm water
Melted butter for brushing

For filling:
1/2 Cup grated paneer
1/2 Capsicum diced
1/2 Cup corn
1/4 Tsp chilli powder
1/4 Tsp garam masala
1/4 Tsp jeera
Salt to taste


For Stuffing:
Heat a tsp of oil in a wok. Add jeera, chilli powder and garam masala. Add all the veggies , grated Paneer and salt to taste. Saute till the masala blends well with the veggies. Switch off the stove.

For the Dough:

In a bowl add the sieved flour with mixed herbs ,hand crushed ajwain and keep it aside.

Dissolve sugar in luke warm milk and yeast and set aside till frothy.
To the flour add salt,4 tbsp olive oil and yeast mixture. Add water if necessary. I have added 2 tsp of water. Knead the dough for 8 mins till you get a soft elastic dough.
Apply oil on the sides of a bowl and once kneaded transfer the dough to the bowl. Brush some oil on the top of the dough ball.Cover the bowl with a clean damp cloth and keep it in a warm place to rise for 1 to 1.5 hours or till it doubles the size.

Once the dough rises punch it down and knead again for 4 mins. Divide the dough into 12 equal balls. Repeat the same procedure for the balance dough and set it aside for 15 mins to rise. Place the stuffed dough balls on the greased tray.
Pre heat the oven at 200C for 10 mins. Place the tray in the oven for 25 mins. Take it out and brush it with milk. Bake it for another 25 mins. Once you see the nice brown crust on the top it is done.Brush it with butter once done.
The buns are ready to be served.


Enjoy with your Valentine!!!!





Stuffed Chilli in wheat flour sauce / Bharwan mirch ki kadhi



As I was late from work, I decided to make Kadhi . This is one recipe that  can be made in a jiffy. To my surprise ,I had no Besan in stock. Then I decided to make Wheat flour kadhi and dunk some stuffed chillies . A mind blowing combo that will leave you craving for more. This can be prepared in less than 25 mins. I am in love with this recipe now.

Kadhi is a comfort food for me and I can have it anytime ,anyday.There are many varieties that I have tried and this recipe is a keeper for sure.I am sure there are many kadhi lovers here. A hassle free recipe that can be made with ingredients always available in your pantry.


Recipe for Stuffed Chilli in wheat flour sauce / Bharwan mirch ki kadhi


For Chili Stuff:

10 Chilllies Deseeded

2 Onions finely chopped

2 Tsp Dhania /Coriander Powder

1 Tsp Jeera /Cumin Powder

Salt to taste

¼ Tsp Amchur Powder/ Dry Mango powder

2 Tsp Oil



Wash the chillies ,slit and deseed. Add dhania powder,jeera powder,amchur powder and salt to the finely chopped onions.Mix well. Stuff this masala into the slit chillies. Take a pan,add oil, after 2 seconds place the stuffed chillies in the pan and roast on a medium flame untill all the sides are done.

Once done remove them from the pan and place them on a paper towel.


For Kadhi:


1 Cup Wheat Flour

2 .5 cups of yogurt

1 Glass water

1 Tsp Jeera / Cumin

1/4 TspTurmeric / haldi

1 Tsp Ginger Garlic Paste

1/2 Tsp Chilli powder

10 Pepper Corns Coarsely Crushed

Salt to taste.

Method: Mix wheat flour , curd ,water and ensure there are no lumps. Heat 2 tsp oil in a wok.Add jeera,haldi, ginger garlic paste and chilli powder.Add the wheat flour mixture. Keep stirring .Add water and salt to taste.The gravy becomes thick later on. Let it boil for 5 mins.Switch off the flame. Add stuffed Chilli and serve hot with Phulka / Rice or Roti.



PS:Wheat flour kadhi thickens quickly. Just make this before serving .

Karachi Halwa



This post is dedicated to my foodiemonday blog hop group as we celebrate silver jubilee. I am glad to be a part of this wonderful group where I have got a chance to learn and share from each one’s experience. To celebrate the sweets theme today I decided to make Karachi Halwa.

Karachi  Halwa is a popular Indian sweet dish made with cornflour sweetened with sugar, ghee, flavored with cardamom and garnished with nuts.I love the chewy texture of this halwa.It can be easily prepared at home.

Recipe for Karachi Halwa:


1/2 cup corn flour
Sugar 1.5 cups
Water 1cup+1.5 cups
Ghee 2 Tbsp
Cashew 1/4 cup finely chopped
A generous pinch of cardamom powder
Food color a small pinch


Mix corn flour in 1.5 cups of water and whisk well to ensure there are no lumps. Add food color and mix well. Keep it aside.

In a nonstick pan add sugar and 1 cup of water. Boil till the sugar dissolves and mixture becomes slightly thick and sticky.

Then add the corn flour mixture slowly and keep stirring continuously on a low flame to avoid will start forming glossy here and there and then start to thicken. Keep stirring till you see the halwa texture. Add ghee and cardmom powder. Once it starts leaving the sides and comes as a whole mass add cashew nuts, mix well and switch off the flame

Pour this in a greased pan and allow it to cool.Once cooled slice it into desired shapes and serve. I have a garnished grated cashews on the top.