Saturday, August 25, 2012

Sweet and Spicy Ginger

This is yet another dish made from tender ginger. After the success of Ginger Murabba, my better half bought some more tender ginger (these are now available in plenty during the monsoon season and he loves ginger). I was at my wits end! I searched the net for some easy and tasty recipe and finally found this one which I am sharing with you all.

At first I tried it out with a very small quantity and only after it was approved (by my better-half), I used a larger amount (150 gms) and after grating, it measured - 1 cup. You may use this quantity or halve the measurements for trial. You can also adjust the chillies (less or more) as per your taste. If you like the taste of ginger, you will surely like this one.

Some of you may not be aware of Kalonji seeds used in this recipe. These are extensively used in North of India. I came to know about this only a few years ago and have been using this ever since as its benefits are tremendous. It is said that these Kalonji seeds can cure every disease except death!!

 Sweet and Spicy Ginger 18


150 gms
Green chillies (slit)
Jaggery (powdered)
¾ cup – 1 cup
3 tsps
Kalonji (nigella seeds)
½ tsp
½ tsp


  1. Wash, scrape and grate the ginger and keep it aside.
  2. Heat oil in a pan. Add kalonji seeds to it and fry for a few seconds on a low flame.
  3. Next add grated ginger and stir fry again for a further few seconds.
  4. Now, add the slit green chillies and turmeric and fry for another 5 minutes.
  5. Finally add the powdered jaggery and cook on low flame till the jaggery melts.
  6. Mix well and switch off the gas.
  7. Serve when cooled.
Ginger - washed and scraped

Ingredients kept ready

 Ingredients being stir-fried

Jaggery almost melted.

Preparation time: 10-15 mins
Cooking time     :  7 mins
Makes               :  1 small bowl


  • This goes well with chapattis or as a sandwich spread too.
  • I got this recipe from:
  • The original recipe asked for 1 cup jaggery. I used 3/4th cup.
For more info on Kalonji (nigella seeds):

Tuesday, August 14, 2012

Corn Usli

Monsoon in India is synonymous with “Bhutta” i.e. grilled corn on the cob.  During this season, fresh corn on the cobs are available in plenty. I had my fill of the Bhuttas and the steamed corn and salads. So, this time, I wanted to try out something different – Corn “Usli” – from my collection.

Preparation of the “Usli” is easy. The main issue here is how to remove the corn kernels from the cob. Some years back, I had seen a food show on TV wherein the hostess used a gadget with a sharp edge with which she easily removed the kernels. I tried to find this gadget in various supermarkets but with no luck. Finally, with the help of my potato peeler, - (yes, you read it right) I could manage to do this with ease !  Try this out and see for yourself.

This sweet and spicy “Usli” is a very tasty and a healthy breakfast dish or an evening snack.

 Corn Usli 36


Corn cobs
1 medium
As per taste
A pinch
½ a cup
For Seasoning

1 tbsp
Mustard seeds
1 tsp
¼ tsp
Green chilies (slit)
Curry leaves
1 sprig
For Garnishing

Freshly grated coconut
1 tbsp
Coriander leaves (chopped)
1 tbsp
Lime juice
1 tsp

How to remove the corn kernels from the cob

  • Remove the husks and the silky fibres from the cob.
  • Take a large tray and hold the cob firmly with one hand  - the stem end towards you and the other end touching the tray.
  • Now take the potato peeler and with its pointed end slowly but steadily push it and run it forward along each row whereby the kernels come out (in rows – as shown in the picture)  easily on to the tray. Once you get the hang of it, this will be easily done.
  • Repeat this procedure, till you complete the cob.
  • This took me about 15-20 mins for the two cobs.
  • Now, you are ready for preparing the “Usli”.
Potato peeler being used to remove the corn kernels from the cob

Potato peeler and corer


  1. Wash, scrub and cut the potato (peeling the skin is not necessary) into cubes.
  2. Mince the corn kernels in the mixer or food processor. This should take a few seconds or so. Do not grind it.
  3. Then cook the minced corn together with the cubed potatoes in water or you can even pressure cook them together. If cooking in water, it should take about 15-20 mins.
  4. Heat a pan or kadai. Add all the seasoning ingredients.
  5. When the mustard seeds stop spluttering, add the cooked (potatoes and minced corn kernels) mixture. Add water to it.
  6. Next add salt and sugar as per taste. Mix well and let it simmer for a few minutes and remove it from flame.
  7. Finally add all the garnishing ingredients.
  8. Serve hot.
Corn kernels minced in the food processor

Minced corn kernels and potato cubes boiling in water

Seasoning in process

'Usli" in the making

Preparation time: 20 mins
Cooking time:  30 mins
Serves: 2


  • Frozen corn kernel packets available in the super markets can also be used.
  • Ensure that corn kernels are not very tender nor should they be much matured.
  • Do not make the final product very dry.