Tuesday, September 21, 2010

Creamy Sweet Corn

Frozen sweet Corn: 2 cups
Butter: 2 tbsp
Pepper powder: 1 tsp
Paprike powder: 1/4 tsp
Tomato Sauce: 1 tsp
Lime juice: 1/2 tbsp
Water: 1/4 cup
Salt: to taste

Boil corn with 1/4 cup water on medium flame for 05-10 minutes or till soft. Add butter, tomato sauce and salt, stir well. Remove from fire, add pepper powder, paprika powder and lime juice to the cooked corn. Serve hot

Oats Jaggery Balls


Oats: 1 1/2 cup
Jaggery: 3/4 cup
Cardamom crushed: 1 tsp
Butter: 3 tbsp

Heat 2 tbsp butter in a pan, roast oats for 05-10 minutes and keep it aside. Melt jaggery in another pan with 1 tbsp water, strain and remove the impurities. Boil jaggery on medium heat, stir continously. Add 1 tbsp butter and crushed cardamom to this. Cook till it become thick. Then add the roasted oats to this and saute well. Remove from fire. Make small round balls with your palm before it gets stiff.