Adige Maadi Kali

We always get tempted by the aroma of the boiled sweet corn. Whether in the market place, malls or in our homes. We have had enough of boiled corns and sweet corn soups. Today I want to show you a curry made out of whole sweet corn and the corn kernels. I hope you all will love it as it is an excellent side-dish rice as well as rotis or chapatis. Let's enjoy sweet corn curry! Happy cooking guys!! Ingredients: 1.  Wholesweet corns: 4nos 2.  Onon paste: 1cup 3.  Tomato puree: 2 cups 4.  Coconut milk: 1 cup 5.  Kasuri methi: 1 tsp 6.  Kitchen king masala: 2 tsp 7.  Red Chilli powder: 1 tsp 8.  Turmeric powder: 1 tsp 9.  Butter: 2+1 tbsp 10. Sugar: 1 tsp 11.  Salt to taste. 12.  Coriander for garnishing. 13.  Bay leaves: 3 Preparation:  Puree the tomatoes. Make onion paste. Divide the corns into three portions. Take the soft American sweet corn. Cut 2 corns into 2' roundels. Peel one corn and keep aside. Make a paste with the remaining corn kernels. Extra

Hi! Everybody makes pav bhaji. What's special in this? My husband asked me. Yes, I know. But this is slightly different from the usual pav bhaji.  The masalas used are slightly different and it tastes delicious. Though you get greens and other veggies throughout the year, you will get the best ones only in winters  And, you can make best use of the seasonal vegetables. So, it's pav bhaji time guys! Happy cooking!! Ingredients: 1. Pav Buns: 12 pieces 2. Potatoes: 3 medium sized 3. Spring onions: 1 cup (chopped) 4. Green Tomatoes: 4 nos 5. Cauliflower: 3 small florets 6. Capsicum: 1 big sized 7. Green peas: 1 cup 8. Spinach: one bunch 9. Green chilli- Ginger paste: 2 tbsps 10. Pav Bhaji masala: 1 tbsps 11. Garlic: 4-5 cloves 12. Butter: 50 gms+ 50 gms 13. Salt to taste. Preparation: Chop all the vegetables. Blanch the spinach leaves in boiling water and rinse in cold water. Make a puree Boil the cauliflower florets in salted water and finely chop them.

Hi! Foodies!! Rajma is a all time favourite in my house. You can say it's a Sunday favourite, as it is kind of heavy. This is mainly a punjabi dish but loved all over India. The main trick in making rajma lies in boiling the rajma. For that you have to soak overnight. Or you can use fresh rajma or kidney beans which is available in winter. Enjoy your winters with this wonderful recipe. It tastes better with plain steamed rice or jeera rice. Happy cooking! Ingredients: 1. Rajma or Kidney Beans: 21/2 cups 2. Onions: 4 nos 3. Tomatoes: 5 nos 4. Bay leaf: 2 leaves 5. Cumin powder: 1 tsp 6. Coriander powder: 2 tsp 7. Red chilli powder: 1 tsp 8. Rajma masala powder: 1 tsp 9. Fresh cream: 1tbsp 10. Ginger garlic paste: 1 tbsp 11. Oil: 4 tbsps 12. Butter: 1 tbsps 13. Fresh coriander leaves: 1 tbsp 14. Salt to taste. Preparation: Finely chop the onions and Tomatoes. Pressure cook the rajma till soft. Make a paste with 2 tbsp of the cooked rajma. Procedure: 1. T