Corn and Dill Pakoda

When the weather starts getting cold ,hot Pakoda and coffee sounds wonderful. I made some corn and dill pakoda yesterday and everybody liked it so thought of posting it. In fall we get fresh corn on the cob.American corn is very sweet i refer the heirloom less sweet varieties of corn. For this recipe you can use any variety of your choice.


Fresh Corn - 1 cup , grated
Besan /Chick pea flour - 1 cup
Dill leaves - 1 tbsp
green chill - 2 tbsp
Soda bi carb = 1/8 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil for frying

In a big mixing bowl add corn , dill leaves , chili, turmeric and salt and mix well.
Slowly add the began to make a cake/ idli like batter .
Add the soda and mix well again.
Heat oil to 350 F .
Drop the pakoda in to the oil and fry till golden.
Serve hot with coffee or tea.


Tinda ke sabzi

Tinda is a popular vegetable winter vegetable . It belongs to gourd family. It is not normally seen in north indian markets. And one of my south indian friend said we south indian do not eat this vegetable :). 

But i love this vegetable and goes very well with chapati or jowar ki  roti.



Tinda - Scrapped washed and cut into cubes - 3 cups
Onion - 1 cup ,finely copped
Tomato - 1/2 cup finely chopped
Green chili - 3 slit 
Ginger garlic paste - 1 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Oil - 21/2 tbsp
Salt to taste


  1. Heat oil and add mustard seeds.
  2. When mustard pops add the ginger garlic and onion .
  3. Cook till onion turn translucent   and salt and cook for 2-3 minutes more.
  4. Add red chili powder and mix well.
  5. Add tomato and cover and cook till oil separates.
  6. Add the Tinda cubes and cover and cook for 3-4 minutes.
  7. And few tabs water and cook again till tinda is fork tender.
  8. Garnish with coriander leaves and serve with chapati



Val ki Sabzi

Val is popular ingredient in Gujarati cooking. Here i find this in the frozen section.

Frozen Val - 2 cups
Onion - 1/2 cup ,chopped
Green Chili -2 slit
Tomato -1/2 cup , chopped
Ginger Garlic paste -1/2 tsp
Curry Leaves - a few

Mustard -1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 1 tsp
Sugar -1/2 tsp
Salt to taste
Oil - 2 tbsp






  1. Heat oil and add mustard.
  2. When the pops add , ginger garlic , green chili  and onion.
  3. Cook till onion turns translucent and turmeric, chilli and sugar.
  4. Add tomato and cover and cook till it becomes mushy.
  5. Add val and add 1 cup of water ,cover and cook till well done.
  6. When val is done , add salt and simmer for few more minutes.
  7. Serve with rice or roti