Tuesday, 22 August 2017

CORN ON THE COB CURRY

CORN ON THE COB CURRY


One of the joys of life is to see your children move on in their lives and settle into beautiful relationships and start their own families. When my son announced to me about his special someone several years ago and his intention to marry, not only was I thrilled with the news but also the realization that she was the daughter of my best friend. I had seen her grow up right before my eyes, and now she was going to be my daughter-in-law. It was a warm fuzzy feeling that the friends I had known for so many years were now going to be family.


I wanted to share this good news with my friend as soon as possible, assuming that she may not know about this relationship. I called her and told her that I will see her in the evening that day. We (my husband and I) met that evening and gave them the good news. My assumption was right, they had no idea about this relationship and they were also thrilled with the news we gave them. That evening was remarkably good as we all enjoyed each other’s company more than ever before.


I am writing all this because today I am sharing her recipe. Many of her recipes are regulars in my kitchen and when corn was in season, this curry was always on her menu. Whenever I make her recipe I miss her a lot as she now lives in New Zealand which is far from Canada. I miss those days when we were together in Africa, when we used to chit-chat the whole day, enjoyed each other’s company, nice food and drinks. Yesterday when I talked to her she said, “That was the golden period of our life when we were together in Africa”.



Coming to the recipe, if you like corn, you will love this awesome recipe. To enjoy this corn on the cob curry, get ready to have messy fingers; that is the only way to enjoy this, you cannot eat this with a fork and knife!





RECIPE

INGREDIENTS

  • 2 corn on the cob
  • 1 onion (medium)
  • Small piece of ginger
  • 1/2 cup coconut milk
  • 1/2 cup yoghurt plus 1/2 cup water
  • 1 tsp corn starch
  • Few curry leaves
  • 1 tsp mustard seeds
  • pinch turmeric
  • salt and chili powder to taste
  • 1 tbs coconut oil ( any other oil)

METHOD


  • Peel the corn and slice into 3-4 pieces
  • Boil in water for 15-20 minutes till it is done.
  • Heat oil in a fry pan, add mustard seeds and curry leaves, let it splutter, then add thinly sliced onion and ginger, saute till light brown.
  • Add coconut milk in it plus salt and turmeric and let it boil. Add the beaten yoghurt (mix yoghurt with water and beat the mixture) and let it boil.
  • Mix well corn starch in 2 tbs water and add it to the curry and boil for one more minute.
  • Corn on the cob curry is ready; you can serve to 3-4 people.

Thursday, 10 August 2017

CHERRY AND MANGO MOUSSE

CHERRY AND MANGO MOUSSE

EDITED; This recipe was featured on Sweet Inspiration link party on 17th August 2017, Check here.




In June 2013, which was my first summer in Canada, one day, my daughter told me, “Mom, cherries are in season now; we are going to enjoy these fresh red beauties in the next few months”. I couldn’t believe her words. Then I shook my head and told myself, ‘you are in Canada, Sadhna, life and foods are different here’, I took a deep breath and asked her “Are you sure, you get fresh cherries here?” She looked at me with a surprise in her eyes and said, “Yes, of course, you are in Canada, and this country is called a country of berries”. I was thrilled with the feeling that I am in a country of berries where I will experience the pleasure of eating fresh cherries from the farm because, throughout my life, I never had that privilege of enjoying the fresh cherries. I lived in three continents and six countries, but never got fresh cherries to eat or to use in my cooking, may be because of the climate and vegetation found in those areas. Throughout my long stay in Africa, I always used canned or tinned cherries whenever I wanted to use them in my cooking.




Over the years now I have enjoyed the different types of berries here in Canada, which I had never experienced before. I love these berries because of their taste, flavour, variety, awesome colour and enormous health benefits. Here a lot of varieties of berries are available like- strawberries, blueberries, raspberries, blackberries, gooseberries, cranberries etc. Some of these berries are available throughout the year but some are only seasonal, and of course, frozen berries are available throughout the year. Apart from enjoying the taste as it is I am using my cooking skills to learn, try and test some new recipes with them.




Cherries are my favourite super food. They look good, taste good, have lots of health benefits and their red colour is so adorable, which can attract foodies like me to use in our culinary journey. The only problem is that they are available only for a short period of time that is from May to July here in Calgary, it seems cherry season comes and goes in a blink of an eye. I wish they were available for a longer time, being my favourite fruit, I want them always in my fridge but thank goodness, frozen cherries are available here throughout the year. That’s a relief; at least I can use the frozen ones even when they are not in season.


I have already tried and tested many recipes with cherries, I have already shared some of them, check this Cherry trifle. Soon I am going to share more of them. Coming to the recipe, this is a quick and easy way to enjoy cherries in the summer, and this is a very simple recipe. I wanted to make it lighter so I didn’t add any whipped cream, if you want to make it rich you can add whipped cream to it. The main purpose of making it light was to enjoy more servings without the feeling of guilt.



RECIPE

INGREDIENT

  • 1 cup sliced cherries
  • 1/4 cup sugar for cherries
  • 1 packet of cherry jelly ( I used vegetarian jelly)
  • 1 cup hot water
  • 1 cup sliced mangoes
  • 1/4 cup sugar for mangoes
  • 1 packet of mango jelly
  • 1 cup hot water
  • 2 tbs pumpkin seeds for garnishing.

METHOD

  • Make a puree of sliced cherries in a blender, add sugar and pulse again, keep it aside.
  • Mix the packet of jelly in a cup of hot water, mix well and add to the cherry puree (Read and follow the instructions on the packet)
  • Carefully pour into 4 tilted glasses and keep it in the fridge for 6-8 hours.
  • Now make the puree with sliced mangoes in a blender, add sugar and pulse more.
  • Mix the packet of mango jelly in 1 cup of hot water and add to the mango puree.
  • Straighten the glasses and carefully pour in the remaining space in the glasses, you will find that the cherry puree is already set at an angle in those glasses.
  • Keep it again in the fridge for 6-8 hours, with the glasses straight.
  • Decorate with pumpkin seeds on top and serve.

Note- Glasses can be tilted in some small bowls or a cupcake muffin tray.

I am sharing this recipe as my blog post entry to Fiesta Friday and Sweet Inspiration party and with Meatless Monday and Hearth and Soul blog party with cook blog share and Cook once eat twice and with Ful plate Thursday and with we are pinnable and Simple and in season