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Tuesday, August 30, 2011

Roasted Tomato & Corn Bhartha

This is one of my and my family's favorite dish these days. In my family, we all love corn and get loads of fresh corns in markets. I am making this bhartha very often, and can't get enough.

One can use store bought fire roasted tomatoes or you can use the grilled tomatoes as well. The sweetness of corn with chared tomatoes tastes heavenly. If you use fronze corn, please make sure they are boiled enough, otherwise it will come out chewy. You can also use spinach to give it a bit of flavor, color, and maybe a little twist in taste. I also used tomato paste for more intense Color and tomato flavor. Enjoy this bhartha with kulchas or with jeera rice.


  • 4 Fresh Corn On The Cob
  • 3 Big Tomatoes, (I used Costco's Beef Steak Tomatoes)
  • 1 Potato, boiled and cut into small bite size peices
  • 1 tbsp Tomato Paste
  • 1 Onion, chopped
  • 3 Garlic Cloves, chopped
  • 1 tsp Ginger, grated
  • 1 Thai Green Chili, chopped
  • 1-1/2 tsp Red Chili Powder
  • 1 tsp Garam masala
  • 1 tsp Paprika
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 1/2 tsp Carom Seeds (Ajwain)
  • 3 tbsp Olive Oil + 1 tbsp Extra
  • Salt to taste
  • Lemon Wedge
  • Chopped Cilantro


1. Pressure cook 3 whole corns with salt, whole potato, and little turmeric powder for 3 whistles.

2. Cut the corn Kernels from the cobs.

3. Preheat oven on 375 degrees F. Wash and dry tomatoes well.

3. Cut the tomatoes into 6-8 peices and place them in grease baking sheet.

4. Drizzel 1 tbsp olive oil, salt, and black pepper powder.

5. Roast them for 25-30 minutes or until skin is lightly charred.

6. In the mean time, heat oil in pan. Add cumin seeds, and fennel seeds.

7. When they start to brown, add onion, garlic, ginger, little salt, and green chili. Saute till onion becomes translucent.

8. Now add, roasted tomatoes, with tomato paste, red chili powder, dhania-jeera powder, turmeric powder, and paprika.

9. Mix well, and Cook this for 4-5 minutes on medium heat.

10. After 5 minutes, blend this mixer well in blender.

11. Pour gravy back to the pan, add corn, and potato.

12. With corn add garam masala, salt, and 1/2 cup of water or vegetable stock.

13. Mix well amd cover the pan with lid, and let it simmer the bhartha for 4-5 minutes on medium-low heat.

14 .In meanwhile, roast remaining one corn on gas. And cut the kernels of the cob. Keep aside.

15. Mix the bhartha, turn of the heat and transfer to the serving bowl.

16. Serve hot with chopped cilantro, and roasted corn on top.


Wednesday, August 10, 2011

Spiced Pomegranate Ice Tea

This is perfect drink for the hot summer days, complements sandwiches and pizzas at the picnics, and perfect by itself as well. This ice tea is sweet and florally-refreshing, and has some cick from the spices and fresh herbs. Refresh your palate with this cool drink.


  • 4 Pomegranate Tea Bags
  • 5 cups Water
  • 4 tbsp Lemon Juice
  • Ice Cubes
  • Lemon Slices

-- For Spiced Syrup

  • 1-1/2 cups Water
  • 1 cup Sugar
  • 4-5 Fresh Basil Leaves
  • 1 Thyme Spring
  • 1-1/2 tsp Fresh Ginger, grated
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 2 Cloves


1. Combine all syrup ingredients in a small sauce pan. Bring to a boil on over medium-high heat, stir occasionally.

2. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened. Let it cool completely.

3. In the mean time, in a sauce pan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 20-25 minutes.

4. Now discard the tea bags and let the tea cool completely.

5. Mix spiced syrup, lemon juice, and tea well in the pitcher and Refrigerate until chilled or atleast for an hour.

6. Add ice cubes in serving glasses, pour tea in it.

7. Put slice of lemon on top and serve.