Saturday, 10 December 2016


Baby corn pepper masala gravy is a delicious combination with chappathies and roties.

Baby corns in the pepper based spicy masala with delectable flavors.


Baby corns five nos
Pepper one tablespoon
Bellary onion two chopped one cup
Garlic pods four
Ginger gratings one spoon
Salt to taste
Red chilly four nos
Corn flour one tablespoon
Hybrid tomato dices one cup
Coriander powder
Coriander leaves half cup
Lemon juice one spoon
Salt to taste
Turmeric powder one spoon
Sesame oil one tablespoon
Mustard seeds one spoon
Karam masala powder one spoon


Blend the onion, red chilies, garlic and ginger gratings, coriander powder, lemon juice into a coarse paste.
Remove the hairs and chop the baby corn into slices.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up. 
Add some onion bits and curry leaves.
Add turmeric and red chilly powder
Add karam masala powder.
Add tomato diced and saute well until it becomes mushy.
Transfer the coarse paste of masala blended
Saute again for few minutes.
Add baby corn slices and saute for a while.
Add adequate water and salt.
Allow to cook for few minutes.
Mix the corn flour with one tablespoon of water and pour over the boiling contents.
Add coriander leaves.
Now Sprinkle pepper powder over the gravy and mix well.
Switch off the flame.

Pepper baby corn gravy is now ready to have with hot chapathies or roties.😊😋



Raw banana toast is an amazing and the most delightful dish to our taste buds when cooked, even though raw banana has no sweetness or flavor.


Raw banana one
Coriander powder two teaspoons
Ginger gratings two spoons
Garlic gratings two spoons
Red chilies five 
Corn flour one tablespoon
Pearl onions one cup
Lemon juice one spoon
Salt to taste
Pepper powder one spoon
Turmeric one spoon
Red chilly powder half spoon


Peel off the hard skin of Raw banana and cut into even sized discs.

Add 100 ml water to the vessel with raw banana discs, half spoon of turmeric, half spoon of red chilly powder and salt to taste for five minutes.

Drain the water and set aside.

Blend all the ingredients (red chilly five, turmeric powder, salt to taste, garlic gratings, ginger gratings, Pepper powder, Pearl onions and corn flour with adequate water and one spoon of lemon juice into smooth paste.

Dip the discs into the paste both sides and place them separately over a heated iron tawa.

Drizzle sesame oil and allow to toast until the discs turn golden brown.

Flip other side of the discs.

Collect them in a dry plate and spread bellary onion slices around the toasts and squeeze lemon all over the raw banan toast and serve hot as side dish or starter to every meal.

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