Click here to view the embedded video.

This is a easy and delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

Recipe will serve 4 to 6.

Ingredient

• 2 1/2 cups corn kernels
• 2 cups milk
• 1 tablespoon all purpose flour (maida or plain flour)
• 1/2 cup finally chopped red bell pepper
• 1 tablespoon oil
• 1/2  teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 2 tablespoons shredded parmesan cheese or Italian mix cheese

For Garnish

• 1 seeded and minced green chili
• Some fresh cilantro leaves
• Bread of your choice (I like French or sourdough bread)

Method

1. In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
2. Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
3. Heat the oil in a saucepan on medium-high heat. Oil is the right temperature when cumin cracks immediately after being put in the pan.
4. When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
5. Stir and reduce the heat to medium. This should take 2 to 3 minutes.
6. Next stir the cheese and close the heat.
7. Corn should be in the consistency of a spread not very dry.
8. Serve over toasted bread and garnish with minced green chili and cilantro.

Serving Suggestion

Serve the creamed corn as a side dish.

Click here to view the embedded video.

Spinach crackers are crisp flavored with cheese and mildly spiced makes tasty snack.

Ingredients

• 1 cup all purpose flour (maida, plain flour)
• ½ cup semolina (fine sooji)
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 3 tablespoon butter
• ½ teaspoon cumin seeds
• ½ teaspoon chili flakes
• ½ cup grated parmesan cheese
• ¾ cup spinach puree
• Oil to fry

Method

1. Mix all purpose flour, semolina, salt, chili flakes, cumin seeds, and baking soda in a bowl together.
2. Add the butter and parmesan cheese, mix well it will be consistency of bread crumb.
3. Add the spinach puree and make firm dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
5. Divide the dough in 16 equal parts and make them into balls.
6. Roll the dough about into a 5-inch circle.
7. Slice the each roll dough in 4 pieces in triangle shape.
8. Heat the oil in a frying pan on medium heat.
9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
10. Make sure to place just enough chips so you can turn them over easily when frying. Fry the chips until both sides are light golden in color.
11. After chips come to room temperature they should become crisp.

Tips:

1. Spinach chips can be stored for weeks in airtight containers.
2. If the chips are cooked on high heat, they will be soft.

I first tried Phirni a few years back while visiting my family in India. Phirni is considered to be a popular dessert, but it was the first time I had ever heard of it! My sister took me to a very upscale restaurant in Delhi and we decided to order Phirni for dessert. When the dessert came out, I was speechless. It looked superb and the presentation was excellent. It was served in an earthen bowl beautifully decorated and garnished with saffron and sliced pistachios. I was reluctant to try it out, but my sister, knowing my love of cooking, insisted I would love it as it is similar to a rice kheer. But instead of using rice grain as you would in rice kheer, in Phirni you use ground rice. The texture was very creamy, similar to a pudding.

I asked the restaurant for the recipe and tried making Phirni several times when I returned to the US. However, I was unable to master the same texture. It tasted fine, but it just wasn’t the experience I had at the restaurant in India. I had fallen in love with this dish and just had to master it! Finally, I figured out that since Phirni is traditionally served in an earthen bowl, the bowl absorbs some of the water, making it more firm (like JELLO). I knew it would be difficult to duplicate so I decided to give the recipe my own twist. I tried adding different fruits with it. It turned out best using peaches. It is very refreshing and great for summer.

I will be posting this recipe soon, so stay tuned! Until then, happy cooking!

I have to apologize about the late announcement of the winners for my June 2010 contest.  I just got back from an enjoyable vacation with my family, hence the delay! I have returned and faced a difficult decision in choosing the winners! After much consideration, the two winners I have selected are below:

As I mentioned, deciding the winners of these contests is difficult. I realize that some of you have not been very happy with my selection of the winners of the last couple of contests. There are so many creative and wonderful recipes that it is hard to decide!  I like the idea of running this contest and I especially look forward to hearing the input and ideas from you, the viewers. I take your feedback seriously and welcome your suggestions!

We will take a break from the contest for the month of July, but we will be back in August with a brand new contest.  So keep the creative ideas coming! Sateesh, my wonderful web developer, will soon be implementing a more interactive method where you will be able to view all the contest entries and help me vote for the winner. So you will soon have a big part in deciding the winner of future contests.  Stay tuned for more information about this.

FIRST PLACE:

• Nancy Sassoon submitted a recipe called Lal Handi. The full recipe is listed below.

“I am very happy to share you my grandmothers recipe for LAL HANDI (red pot).”

SECOND PLACE:

• Bhuvana Saba’s recipe is called Red and Yellow Pepper Soup. Her recipe is also listed below.

“Actually in India whatever happy or suba muhurtham function is held, chandan and kumkum plays a main role ….These both items will be kept in the entry place to indicate the subamuhurtham.So i thought y not i create a red and yellow soup and serve as a appetitiser for any party and keep it near chandan and kumkum ..sounds funny..Ha ha ha….But everyone appreciated when i did this in my childs birthday party…”

I would also like to congratulate our other top contributors. I look forward to more contest entries and thank you for you participation!

• Bhuvana Viji
• Prathima Pachipulusu
• Divya Ramachandran
• Roshni Ramesan
• Sowmya Atreyapurapu
• Jayashree Sadasivan
• Darshana Chauhan
• Aarti Sarkar
• Jaysmika Patel
• Nayna Kanabar
• Harshitha M V
• Nithu Bala
• Preeti Gaonkar
• Adelina Moraru
• Jaya Rai
• Pooja Pandey
• Sanyukta Gour
• Shelly Fisher
• Kayalvizhi Porselvi Kalidass

This is one of my grandmother’s favorite dishes which we are following from generation to generation.  And as a result everybody loves the dish a lot.  Today I would love to share it with you all.  I hope I can spread it wide to all my friend viewers.

Ingredients:

• 2 small boiled potatoes
• 1 medium sized tomato
• 2 tablespoon peas
• 1 big capsicum
• 1 tomato
• 2-3 garlic
• 1 small chilly
• 2 teaspoon lemon juice
• 5 teaspoon oil for frying
• 5-6 peanuts
• 3-4 mint leaves
• 1 teaspoon cumin seed
• pinch asafoetida
• 2-3 curry leaves
• 1 teaspoon coriander seeds
• 2 pinch turmeric powder
• 2 pinch chili powder
• 1 pinch amchur
• 1 pinch chaat masala
• Salt to taste
• Black pepper powder

Method

1. Finely chop tomato, onion, chili, garlic, potatoes.
2. Heat frying pan with oil and slowly add the following ingredients: – cumin seeds, asafoetida, peanuts, curry leaves, garlic, and curry leaves, mint leaves, coriander seeds.
3. Use medium heat for whole procedure.
4. As soon as they start spluttering add chili and then onion.
5. Let the onion get cooked until golden brown.  Always keep on stirring.
6. Add chopped tomatoes and let it get reduced.   Don’t forget stirring all the time.
7. Now add potatoes stir it well.
8. After 3 minutes, add amchur powder, turmeric powder, black pepper powder, chili powder, chaat masala. Sprinkle lemon juice on top and salt to taste.
9. Stir well and Let the mixture cool.
10. Now cut the cap of the capsicum in form that it can be used as lid. Remove the seeds.
11. Apply oil from inside and add all the filling.
12. Cover it with the lid (the other half of the capsicum).
13. Use steamer vessel and steam the capsicum for 5-6 mins.
14. Serve it hot.

Cooking time:  25-30 minutes.  It can be used as a starter or side dish.

Ingredients:

• 2 red pepper
• 2 yellow peppers
• 2 tsp vegetable oil
• 2 tsp minced garlic
• 1 1/2 cups chopped onions
• 1 1/4 cups chopped carrots
• 1/2 cup chopped celery
• 4 cups vegetable stock
• 1 1/2 cups diced, peeled potatoes
• Pepper to taste
• 1/4 cup chopped fresh coriander
• 1/4 tsp tomato paste

Method

1. Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
2. In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion,tomato paste, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and potatoes are tender.
3. Put the red peppers in food processor and process until smooth. Add half of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl. Rinse out food processor. Put yellow peppers in food processor and process until smooth; add remaining soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl. To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl. Add coriander to soup and serve.

Ahead planning:

• Make Ahead:Roast peppers earlier in the day and set aside. Prepare both soups earlier in day, and keep them separate until serving.

Tips:

• Orange peppers can be used instead of red or yellow.
• If desired, coriander can be added before puréeing for a more intense flavor.
• This is a very healthy soup because its 0mg cholestral and sodium rich soup…

Click here to view the embedded video.

Panna is a mango drink, also known as amras or amjhora. This is made with green cooking mangoes. Panna is a very popular drink for hot summer days. Raw mango pulp with black salt, sugar, and mint has a very cooling effect against hot and dry wind.

Recipe will serve 8.

Ingredients

• 1 raw green cooking mango or 3 cups peeled and sliced
• About 1 cup sugar adjust to taste
• 2 teaspoon salt
• 11/2 teaspoon black salt
• 1 teaspoon dry roasted cumin seed powder
• 1/4 cup fresh mint leaves
• 1/2 teaspoon black pepper

For Serving

• Some fresh mint leaves
• Ice cubes or crushed ice

Method

1. Peel the mango and slice them in large pieces and remove the seed.
2. Boil the mango slices in about 2 cups of water till the mango slices are cooked well. It should take about 15 minutes.
3. After mango cools off, mix all the ingredients with the mango. Add sugar and salt slowly by adjusting to the taste.
4. Blend the mango mix and make a puree.
5. Strain the mango puree and add about 5 glasses of 8 oz cups of water. Panna should be consistence of orange juice.
6. Serve over the ice and put the fresh mint leave to garnish.
7. Enjoy it!

Tips

1. Depends on the mango you may have to adjust the sugar and salt.
2. Before adding the water can be refrigerated for a week.

Serving suggestion

Panna also can be served as a punch.

Click here to view the embedded video.

Homemade yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.

Ingredients

• 3 1/2 cups of milk
• 2 tablespoons of yogurt or use the dry starter you can buy

Method

1. Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
2. After milk cools down pour the milk into a bowl that you want to make the yogurt in.
3. Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package.
4. Mix the yogurt with milk by stirring gently.
5. Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
6. After yogurt is set, refrigerate for at least an hour before using.

Tips

1. If you prefer more creamy mix ¼ of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
2. I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
3. Store bought yogurt is more firm because of the pectin.
4. Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
5. There are two ways to make yoghurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.

Yestrday was the second day in DC. As expected it was hot and humid, but Mansi (my granddaughter) had fun.   She didn’t mind the heat and Raghav (my grandson) was happy as long he could ride on a bus and a subway. We did a lot of of walking and that was good for me.

We saw many monument including the Old Post Office, which was a lot of fun.  When we entered the building two photographers were taking photos. Mansi had her photo taken and he made it look like President Obama was giving her a kiss on her cheek, and Raghav had a business hand shake with president, Mansi had a kick out of it.

Mansi and Rakesh (my son) went to National Art Gallery while every one else stayed back in the hotel. Before sleeping we had fun playing cards.

Today we are taking a bus to NYC, where we will spend a couple of days checking out the sites.   Meenakshi (my daughter-in-law) has planned out the trip and I have decided to lay back and enjoy.

Today was our first day in Washington DC with kids and grand kids. My grand daughter is very excited for this trip. She want to see every thing, going with her list today we went to see several museums at the Smithsonian.  She enjoyed the Natural History Museum the most.  My grandson at the end of the day insisted on going on a bus, so we took the bus through Georgetown.  The weather is hot and humid we have been spoil with San Diego weather so that made the walking outside tiresome. Tomorrow she wants to see Washington and Lincon Monument, White House and list goes on. I will be posting the photos soon and tell you about my trip.On Monday we are going to NYC for three days.

Click here to view the embedded video.

Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

Ingredients:

• 1 large cauliflower
• 3 green chili sliced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds (rai)
• 1 teaspoon coarsely ground fennel seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4  teaspoon turmeric (haldi)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon lemon juice
• 3 tablespoon mustard oil or olive oil

Method:

1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
4. Pickle can be refrigerated for about one week.

For this month of June, the contest must use at least two of the following vegetables:

• Potato
• Cabbage
• Bell Pepper
• Green Peas

And must use one of these:

• Tomatoes
• Yogurt

You may use any herbs and spices. I look forward to your recipes. Good Luck!

• Be Creative!
• Search the web for ideas. There are many resources available.
• Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
• You must also send picture(s). Otherwise your recipe will not be considered for entry.
• The deadline is June 30th.
• The winner will be featured on the homepage with the new recipe and a link to their website (if available).

1st Prize: $50 gift certificate from Amazon.com
2nd Prize: $25 gift certificate from Amazon.com

**Anyone can join this contest**