19 Jan


corn tikkis

The combination of sweetcorn and fenugreek leaves is a brilliant interplay of favours. A simple starter or snack recipe, which can even be had with rice as a side dish. If you cant find fresh fenugreek leaves use half the quantity of dry kasoori methi powder.

Fenugreek has been used as a food, spice and medicine since ancient times in India. Traditional healers recommend that people suffering from digestive problems eat Methi leaves. It also helps you lose weight and reduces dullness, dizziness and drowsiness.
 In general, it is considered as good appetizer.  Methi leaves are considered very effective in combative diabetes. It is regarded highly beneficial in the treatment of flatulence, indigestion and sluggish liver. It heals mouth ulcers. An infusion of the leaves can be used as a gargle.  A very good food for blood formation for adolescent girls to pregnant mothers. Thus, prevents anemia. Fenugreek leaves are cooling for the body.  It’s a great Tonic food- tones the tissues of the body.

adapted from tarla dalal

making corn tikkis


  •     1 cup boiled and coarsely crushed sweet corn kernels
  •     1/2 cup chopped fenugreek (methi) leaves
  •     1 medium boiled , peeled and mashed potatoes
  •     2 tbsp chopped coriander (dhania)
  •     1 tsp finely chopped green chillies
  •     1/4 tsp garam masala
  •     2 tbsp bread crumbs
  •     salt to taste
  •    1 tsp oil for cooking


sweetcorn methi tikkis

Combine all the ingredients in a bowl and mix well. Divide the mixture into equal portions and shape each portion into flat tikkis. Cook each tikki on a non-stick tava (griddle) using half tsp of oil till they turn golden brown in colour from both the sides. Serve hot with tomato ketchup or any other chutney.


beetroot chutney

adapted from vahchef

Beetroot chutney is a yummy dish with a wonderful appearance and tastes excellent when mixed with hot rice or roti. This dish is deliciously made combining cubes of beetroot and fresh coconut, slightly stir fried and made to a coarse paste, later adding freshly roasted and ground Indian spices like dry red chillies, jeera, pinch fenugreek seeds etc and little sour taste from the tamarind. Finally the chutney is tempered with mustard seeds, urad dal and fresh curry leaves. Urad dal gives a crunchy taste to the dish while eating.

  •     Beetroot – 1
  •     Black pepper corns- tsp 1
  •     Chana dal tbsp- 2
  •     Corriander Seeds tsp- 1
  •     Cumin Seeds- tsp 1
  •     Fennel Seeds -tsp 1
  •     Garli cloves- 3 to 4
  •     oil tbsp- 2
  •     Onion number- 1
  •     Red chilli number -5
  •     Salt to taste
  •     little Shredded Coconut tbsp 3
  •     Tamarind to taste little
  •     ural dal tbsp 2

making chutney


Heat the oil in a pan, add the black peppercorns, chanadal, coriander seeds, cumin seeds , fennel seeds, garlic cloves, red chillies and sliced onions and sauté for a few seconds. Add the beetroot and sauté for 4 to 5 minutes. Add the coconut and salt and sauté for a further 2 to 3 minutes. Allow to cool completely. Purée to a fine paste in a blender with half cup water. For the tempering, heat the oil in a pan, add the mustard seeds and when the seeds crackle, add urad dal and curry leaves. pour the tempering over the beetroot chutney. Serve at room temperature. It will go well with Rice, idly and Dosa. Your yummy beetroot chutney is ready.


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