Corn canapes

Hello everyone!

Wishing you all a very happy new year! how are you my friends? I know it is been really a long time since I posted my recipes here. My apologies for keeping you waited. I was feeling lazy for past few days and that kind of delayed me to post.

But here I am again with a quick and interesting starter recipe, Corn Canapes.



  • American sweet corn 1 cup
  • Tomato 1
  • Black pepper powder 1 tea spoon
  • Onion 1
  • Capsicum 1
  • Coriander leaves for garnishing
  • Canapes 1 packet
  • Salt to taste
  • Chat masala 1 tea spoon (Available in all Asian markets)
  • Lemon juice 1 table spoon
  • Cumin powder 1/2 tea spoon


First boil the sweet corn and keep it aside.

Chop onion, tomato, capsicum and coriander finely.

In a bowl, mix sweet corn, onion, tomato, capsicum, and coriander leaves.

Add salt, chat masala, cumin powder, black pepper, lemon juice into the mixture and mix well.

While serving, put one spoon of this salad mixture into the canapes to add that extra bit of crunchiness and serve.

PS. Sorry for the bad quality picture, due to short time, I took the picture using mobile camera.

Tip : You can replace the capsicum with cucumber. It tastes equally good!


Korean Kimchi salad

Once I had attended an International food festival in Bangalore. The Korean food stall caught my attention. Of course the very first thing was girls at the Korean counter. 😉 They were wearing their traditional Korean dress and looking really very pretty. And another reason was food!

Their food is simple but yet having a special flavor, color and texture to it. I tried the Kimchi salad there for the first time and since that day I wanted to try making it in my kitchen. And finally I did it.

Recipe is given below:

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  • Chinese cabbage 200 gms
  • Sesame seeds 1 tea spoon
  • Dark soya sauce 1 Table spoon
  • Red chili sauce 1 Table spoon
  • Vinegar 1 Table spoon
  • Red chili flakes 1 table spoon
  • Salt 1 table spoon
  • Sugar/brown sugar 1 tea spoon
  • Minced Garlic 1 clove

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Chop the cabbage into shreds and wash it thoroughly.

In a bowl, put the shredded cabbage and add salt to it.

Mix the salt with cabbage and leave it aside for around 1 hour.

After one hour, wash the cabbage under the running tap water and drain using a colander.

Now in a bowl prepare the sauce. Add vinegar, dark soya sauce, salt, sugar, chili sauce, minced garlic, red chili flakes, and sesame seeds. Mix everything properly.

Now add the cabbage into the sauce and mix it well.

Fill the salad in an air tight jar and leave it outside for a day.

After one day, you can keep the salad jar in the fridge.

Use this salad whenever you want to have sticky rice or boiled noodles without using any curry.

I can guarantee it would tastes amazing!

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Glazed shallots – a perfect accompaniment

Shallots or Madras onions contain a distinct flavor in comparison with the regular Indian onions. In south India these shallots are grown in large fields and are used regularly in the daily meals, especially in the Sambhar.

I like eating them just like that with a little salt and lime as an accompaniment with Dal and Rice. But there is another interesting version I found recently and really fell in love with this simple recipe. Glazed Shallots can be served in lunch or dinner along with salad or you can have it with any spicy non vegetarian dish as an accompaniment.

Here is the recipe!Processed with VSCO with a6 preset


  • Shallots or Madras onions 8-10
  • Brown sugar or regular sugar 1 table spoon
  • Freshly ground black pepper 1 table spoon
  • Fresh lime juice 1 table spoon
  • Oil and butter 1 table spoon each
  • Water 1 cup


In a thick bottom skillet heat butter and oil.

Once the oil and butter is heated, add peeled shallots.

Stir them till their skin become a little brown.

Now sprinkle the brown sugar and stir again.

Now add water enough to cover the shallots.

Cover the skillet with a lid for atleast 20 mins. In between keep checking the shallots. Don’t let them overcook.

After 20 mins you will see sugar has caramelized and it has engulfed the shallots with a gorgeous glaze. Switch off the gas.

Sprinkle freshly ground black pepper and a dash of lime juice.


Roasted almonds and Apple salad

This daily rush and fast paced life sucks out the fun of enjoying your tiny bites and makes the food so boring. Fret not! You still have a ray of hope in terms of making your food a little interesting and that’s the whole purpose of my blog.

If I say that an apple a day keeps the doctor away, I know you will say we all know that and there is nothing new in what I am telling you, agreed! But what if I say an apple if used in a salad with other interesting ingredients doesn’t only keep the doctor away but also make your skin glow and cheerful.

So here it is, presenting Apple and Raisin salad with Greek yogurt.


Roasted almonds and Apple salad


  • Apples 1 ½
  • Almonds a handful of
  • Raisins a handful of
  • Greek yogurt ½ cup
  • Salt to taste
  • Sugar 1 spoon
  • Black pepper ½ tea spoon
  • Mint leaves


Wash the apples thoroughly under running water.

Now chop the apples into bite size pieces.

Chop the almonds vertically and roast them.

In a bowl add chopped apples, roasted almonds, Greek yogurt, raisins, salt, sugar, and black pepper. ( I have used Greek yogurt but you can use any normal curd available in the market, ensure that it is thick. You can also use hung curd instead. Choice is all yours).

Mix everything gently and put the bowl into the fridge for atleast half an hour.

While serving, garnish the salad with mint leaves and sprinkle little bit of chopped roasted almonds for that extra crunchiness.