MINT-CORIANDER-COCONUT POWDER (PUDINA-KOTHAMALLI-TENGA PODI)

I would like to send this post for Lore's Original Recipes Event.



I would also like to send this for Roma's "Long Live The Shelf Event"




MINT-CORIANDER-COCONUT POWDER(PUDINA-KOTHAMALLI-TENGA PODI)
People prepare Kothamalli podi (Coriander powder), some prepare Pudina podi (Pudina powder) and yet others prepare Tenga Podi (Coconut powder). These are usually had as an accompaniment to our daily meals, idli, dosa or adai. But here is an exotic creation from my kitchen. I combined all 3 and the result is a tasty podi combined with the nutrition of the mint and coriander and the aroma of roasted coconut.
Ingredients
Coriander leaves – 1 bunch
Mint leaves – 1 bunch
Curry leaves – 10-12
Grated Coconut – 1 cup
Udad Dal – 2 tbsps
Chana dal – 2 tbsps
Red chillies – 4-5 (If you like it spicier you can add more)
Tamarind – A lemon size ball
Oil - 1 tsp
Asafetida (Hing) – 1-2 teaspoons
Salt to taste
Method
De-stem the Mint leaves (pick the leaves from their stem), Pick the coriander leaves, De-stem the curry leaves, Rinse them in a colander well and spread on a newspaper till it is dry. If you can sun dry it will be good, the reason to dry them out is to get rid of the moisture that the leaves have after washing them.
Heat oil in a Wok (kadhai), Add the udad dal, chana dal and the red chillies, Tamarind, Asafetida. Fry until the dals turn pink and the chillies turn plump. Keep aside on a plate.
Now in the same kadhai add the Udad dal and Chana dal and roast till it is light pink in colour.
When it is well roasted, a lovely aroma is emanated. Roasting enables the dals to get powdered easily and also roasting enables to store the masala powders for longer time. Once roasted, remove from flame and allow it to cool down. Then run it in the dry mill to a coarse powder consistency. Keep aside.
In the same kadhai, put in the sun-dried leaves, add salt and roast until they reduce in volume and loose moisture. Keep aside.
In the end roast the grated coconut until it gets a faint pink color and gives that wonderful coconut aroma. Now in the dry mill of your blender, run the roasted leaves and keep aside and then the coconut and then mix all 3. Check for salt, if required add at this stage Run once more in the blender, so the salt gets mixed well with the other ingredients. This time don’t run the blender too much, just one spin would be enough.
This should be coarse as shown in the picture not too fine. If you grind all the ingredients together and not separately as directed then you will notice that the dals don’t get powdered and if you run it too much to ensure that the dals get powdered then the mixture will be too fine and not so tasty. All the ingredients get grounded at different levels hence it has to be done separately.
Serve it with Idli, dosa, Adai or Rice and enjoy this savory powder.
This powder can be kept outside for 2 days and inside the refrigerator for 15 days. Use a clean, dry spoon always for it to have a longer shelf life.

ALFALFA SPROUTS SALAD

ALFALFA SPROUTS SALAD

Alfalfa sprouts are germinated from Alfalfa seeds. They are so easy to sprout that you can sprout them even in your refrigerator. Their dietary fibre contains substances called saponins which can remove cholesterol from the blood. Alfalfa is also extremely rich in antioxidants, including one powerful antioxidant called tricin, and is used as a commercial source of chlorophyll and carotene. It is said to help in stimulating milk flow in breastfeeding mothers and for alleviating menopausal problems in older women. Alfalfa has also been used traditionally as an appetite stimulant, to promote weight gain and to stop bleeding. Unsubstantiated claims include treating abnormal growths, alcoholism and bone and joint conditions. Tomatoes are an excellent source of vitamin C, a useful source of vitamin E with some vitamin A and dietary fibre. I got some cherry honey tomatoes in the market, Cherry tomatoes are small and oval in shape, they are especially used in salads, they are sweeter than the normal tomatoes that we usually use in cooking. I have used them in this recipe. Lettuce provides potassium, carotene, dietary fibre and small quantities of other minerals and vitamins. Onions are a good source of vitamin C, B3 and calcium.
Ingredients 1 ½ cups of Alfalfa sprouts
1 Cucumber
Cherry Tomatoes – 5-6
1 ripe red & juicy tomato
1 Red Onion
Lettuce – 3-4 leaves
Olives – 5-6
½ Red Capsicum
Freshly ground pepper for seasoning
Salt as per taste
½ tsp - dried Oregano
½ tsp – dried Basil
½ tsp – dried Dill
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
Feta Cheese(Sheep/Goat Cheese) – 120gms cut into cubes.
Salad dressing as per choice
Method
First of all peel the cucumber in stripes, means peel one strip out and leave the skin on the next strip and so on. We would like to retain some skin on as it is nutritious. Now chop into square chunks, Chop the Tomatoes into square chunks. Chop the Cherry tomatoes into halves so that they get the spices as well. Slice the onion into a half and then into semi circles and then peel out the rings, so you get thin semi circular rings, this will give the salad more flavor of the onion. I have used the longish red peppers easily available in Singapore and it has a fantastic flavor too. Discard the seeds inside the red peppers and chop them .Add in the olives.
Now in a large bowl, put in all the vegetables, tear the lettuce and put in, also add in the afla alfa sprouts. Now add the olive oil, salt as per taste, freshly ground pepper (use a pepper crusher and crush freshly into the salad), Add in the dried oregano, dried basil and dried dill. Toss it all well and top it with Feta cheese. Feta cheese is very soft, it crumbles very easily so don’t toss it along with the Feta cheese. Do all the tossing before adding in the feta cheese. The Feta cheese cubes must be on the top like a dressing, when you serve yourself your portion you can toss it in. Toss lightly as you don’t want your feta cheese cubes crumbled and squashed.
You can dress this salad with a Thousand Island dressing or some Mayonnaise before adding the Feta cheese, but since I am off eggs now, I didn’t put it my recipe, but you can add this and the salad will be very tasty.

Garnish with some alfalfa sprouts and dunk into this nutritious salad.

This salad can be a complete meal in itself or you can have it with some light crusty bread.

I would like to post this for Lore's Original Recipes Event

MATAR PANEER

This is my entry for Srivalli's Curry Mela event. Matar Paneer can be eaten with rotis, dosas and rice. Roti is the best combo though.

MATAR PANEER(GREEN PEAS AND COTTAGE CHEESE COOKED IN A GRAVY)
Matar Paneer has its origin in Northern parts of India, This dish can be rustled up in a jiffy especially because now we don’t have to take the efforts to make the paneer nor do we have to strip the peas from its pods. We just have to cut open neatly sealed packets and thaw them to make this dish. Green peas are protein rich and low fat. Paneer is rich in protein and can be substituted for meat. So those who are looking for a protein rich diet here’s the recipe for you.
Ingredients
Paneer (Cottage cheese) -200 gms
Green Peas – 1 cup
Onion – 1
Tomato – 1
Ginger – small piece
Cumin seeds – 2 tsps
Coriander powder – 1 tsp (freshly ground if possible)
Cumin powder – 1 tsp (freshly ground if possible) Turmeric powder – ½ tsp
Red Chilly powder – ¼ tsp
Asafetida – ½ tsp
Garam Masala – 1 tsp
Salt as per taste
Oil – 1 tbsp
Coriander leaves for garnish
Method
I have used frozen Amul Paneer (available in the form of chunks) and frozen Peas in my recipe. So I had to thaw both, then rinse it well with water which I always do for all the frozen items that I buy. Keep aside.
Roast the coriander and cumin seeds and powder it. Using the freshly grounded powder gives a good aroma to the dish. Chop the onions and tomatoes and keep aside. Grind the ginger to a paste or alternatively use 2 tsps of ginger paste.
Now in a Kadhai(wok), Take one tbsp oil, when the oil is hot, add cumin seeds and when they are frying, add in the asafetida, the ginger paste stir fry for about a minute then add in the Onions, Stir fry till they are transparent, Now add in the tomatoes and fry for about 2 minutes, after this add in the green peas, stir fry till the green peas is half cooked. Now add the Paneer chunks and then add coriander powder, cumin powder. Turmeric powder, chilly powder and Garam masala and stir well. Add salt as per taste, stir again then add about half cup water and close the wok with a lid and let it get cooked. Don’t press on the paneer chunks else they will crumble. Stir with a light hand. Once it is done, switch off the gas. Garnish with fresh chopped coriander leaves. Serve hot with Chappati.
Tip :

1.Paneer can also be fried until golden and then added to the dish, but I didn’t want to fry and add on extra oil and calories to the dish.
2.If you want the gravy to be thick like in the restaurants, Make a paste of Cashewnuts (1 tbsp) with water and run in the blender until it becomes a smooth paste. After adding the onions and tomatoes and frying them. Add the cashew paste and fry and then follow the above procedure.

FRIENDSHIP DAY

FRIENDSHIP DAY
August 3 is International Friendship Day for 2008, time to recognise your friends and their contribution to your life. Friendship helps to bring peace and positivity to the globe - a great reason to celebrate!

TO ALL MY FRIENDS ON BLOGOSPHERE, TO MY FELLOW KC ians and to all my friends

"WISH YOU ALL A HAPPY FRIENDSHIP DAY"
These Flowers are for all the special people who are my friends. I clicked it in the Garden Festival 2008 in Singapore.


Here's my attempt to write a poetry, not so great though, but thought I would send it anyways, as I know you are my friends and you can understand.


FRIENDSHIP @ BLOGOSPHERE
TO HAVE MET BLOGGER FRIENDS LIKE YOU'LL
SO THOUGHTFUL AND SO KIND
IS SOMETHING WE ALL HOPE FOR IN BLOGOSPHERE
BUT CAN BE HARD TO FIND


YOUR FRIENDSHIP IS A COMFORT
COZ NOW I DONT FEEL ALONE
THANKS FOR MEETING ME HERE
THANKS FOR THE COMMENTS, APPRECIATIONS AND AWARDS THAT YOU SHARE


I KNOW YOU GUYS ARE THERE FOR ME
WHETHER MY POST IS GOOD OR BAD
YOU'LL REALLY ARE MY LOVELIEST FRIENDS ON BLOGOSPHERE
THE BEST THAT I HAVE EVER HAD

CARROT SALAD

AMMA’S FAVORITE CARROT SALAD
This is my amma’s(my mom's) favorite salad. Whenever Amma makes chappati she will try her best to make time to rustle up this salad. Of course my dearest Appa will always be there to help her in grating the carrots and chopping the vegetables.
Ingredients
Carrots -1-2 medium
Ripe red & juicy tomatoes – 2
Red Onion - 1
Green chillies -1-2
Curry leaves – A sprig
Salt as per taste
Vegetable cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Asafetida – a pinch
1½ tablespoons lemon juice
Method
Wash, Peel and Grate the carrots, Chop the Tomatoes into square chunks, Chop the onions.
Now in a large bowl, put in all the vegetables, add salt as per taste and toss it all well. Now in a small pan, Take one tablespoon of cooking oil, Add the mustard seeds, when the mustard seeds start to splutter, add a pinch of asafetida and the curry leaves, just fry a bit and pour this into the salad. Toss again so that everything mixes well. Add some lemon juice, toss and serve with hot chappatis.

GREEK SALAD

Iam sending this recipe for Sunshine Mom's "Food in Color" which is RED this month and
EC's "WYF-Color in Food" which is also RED this month
GREEK SALAD
Salad is a totally underestimated dish, maybe because people think, “What’s so great in a salad after all everything is raw”. But when I started watching an Indian cookery program regularly wherein a dietician comes over and shares her recipes, I realized that eating raw along with cooked food is very good for health. She also says that Salads when made with a right mix of vegetables and with the right spices and dressing can match no other dish. Salads are good for your health, can make wonders for your skin, light on the stomach and nutritious.
Iam going to share with you a recipe of the Greek salad, This is also known as Horiatiki in Greece. This is a rough country salad, so all the vegetables are cut into big square chunks.
Ingredients
2-3 ripe red & juicy tomatoes
1 Red Onion
1 Cucumber
Freshly ground pepper for seasoning
½ teaspoon dried oregano
Green Capsicum – ½
Red Capsicum – ½
Salt as per taste
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
Olives – 5-6
Feta Cheese(Sheep/Goat Cheese) – 120gms cut into cubes.
Method
First of all peel the cucumber in stripes, means peel one strip out and leave the skin on the next strip and so on. We would like to retain some skin on as it is nutritious. Now chop into square chunks, Cut the Tomatoes into square chunks Slice the onion into a half and then into semi circles and then peel out the rings, so you get thin semi circular rings, this will give the sald more flavor of the onion. Chop the red pepper and green pepper into square chunks also discarding the seeds inside. Add in the olives
Now in a large bowl, put in all the vegetables, add the olive oil, salt as per taste, freshly ground pepper (use a pepper crusher and crush freshly into the salad), Add in the oregano(this is the original recipe), but in my recipe I haven’t added in the oregano and it still tastes good. Add in the lemon juice. Toss it all well and top it with Feta cheese. Feta cheese is very soft, it crumbles very easily so don’t toss it along with the Feta cheese. Do all the tossing before adding in the feta cheese. The Feta cheese cubes must be on the top like a dressing, when you serve yourself your portion you can toss it in. Toss lightly as you don’t want your feta cheese cubes crumbled and squashed.
Feta cheese makes this salad very exotic, Feta cheese is very nutritious; it is high in protein and low in fat as compared to other cheese available in the market.
Now dip into your bowl and relish. This salad can be served as a side dish. It can even be
had as a light meal with some crusty bread.

STOTRA TO WARD OFF EVIL EFFECTS OF SATURN

STOTRA TO WARD OFF EVIL EFFECTS OF SATURN
It is believed that When Saturn during 7 years known as “Ezharai shani” in Tamil and "Saade saathi" and when it is in the eighth from moon, it causes lot of harm.
Here is a special sloka to be Saturn, the slow moving planet takes 30 years to complete the perambulation of the Sun.
He is supposed to be the son of Chaya Devi (Shadow) and the sun God. The God of death Yama is his half brother. He takes 30 months to cross one rasi(one by twelfth of the journey), It is believed that when he occupies the twelfth house , first house, second house from moon(called sade sathi or seven and a half year sojourn) or occupies the twelfth house from moon, he causes untold and extreme misery.
This great prayer occurring in the Brahmanda Purana is believed to be the best possible antidote for such a situation.) recited on Saturdays to ward off these problems:-

SHANI VAJRA PANJARIKA STOTRAM
(The thunderbolt armour of Saturn)
Translated byP.R.Ramachander(courtesy Keralaiyers.com)

"Neelambaro, Nelavapu, kireeti,
Grdhra sthitha, sthrasakaro , dhanushman,
Chathurbhuja, suryasutha, prasanna,
Sada mama syadwaradha prasantha. 1

Oh god dressed in blue silk, who has a blue body,Who wears a crown, who sits on vulture,Who gives misfortunes, who is armed with a bow,Who has four hands and who is son of Sun God,Be pleased with me always and happily grant me boons.

Brahmo Uvacha:-
Brahma told:-

Srunu dwam rishaya,
Sarva sani peeda haram mahath,
Kavacham Sani Rajasya
Soureridhamanuthamam. 2

Be pleased to hear oh sage, the great armour,Which is a cure to all misery brought by king Sani,Who is the incomparably great in the clan of the Sun.

Kavacham devatha vasam
vajra panjara samgnakam,
Sanaishara preethikaram,
sarva soubhagya dhayagam. 3

This armour called "thunderbolt shield" in which gods live ,Is very dear to the slow moving planet, and brings all luck.

Om Sri Sanaischara,
pathu bhalam may Soorya nandana,
Nethre Chayathmaja pathu,
pathu karnou Yamanuja. 4

Om , Oh God Saturn, let the son of Sun protect my forehead,Let the darling son of Chaya protect my eyes, Let my ears be protected by the brother of Yama.

Nasam Vaivaswaswatha Pathu,
mukham may Bhaskara sada,
Snigha kandashasch may kandaam,
bhujou pathu Mahabhuja. 5

Let my nose be protected by Sun God,Let the illuminator always protect my face,Let he with a pleasant voice protect my voice ,And let the great armed God protect my arms.

Skandhou pathu sanischaiva,
karou pathu shubha pradha,
Vaksha pathu Yama bhratha,
kukshim paathvasitha sthadha. 6

Let my shoulders be protected by Sani,Let my hands be protected by he who does good,Let the brother of Yama protect my chest,And the one who is dark in colour protect my navel.

Nabhim grahpathi pathu,
manda pathu kateem thadha,
OOru mamanthaka pathu,
yamo januyugam thadha. 7

Let my stomach be protected by the lord of all planets,Let the slow mover protect my hips,Let he who makes end protect my thighs,And let Yama protect my pair of knees.

Padou Manda gathi pathu,
sarvangam pathu pippala,
Angopangani sarvani
rakshen may Surya nandana. 8

Let my legs be protected by him with slow speed,Let all my organs be protected by he who wears the coat,And all my primary and secondary organs ,Be protected by the darling sin of the Sun God.

Ithyethath kavacham divyam
padeth soorya suthasya ya,
Na thaasya jayathe peeda ,
preetho bhavathi sooryaja. 9

If this armour of the son of the Sun God is read,No misery will come to him and,The son of Sun God would be pleased with him.

Vyayay janma dwitheeyastho,
mruthyu sthana gatrhopi va,
Kalathrastho gatho vapi
supreethasthu sada sani. 10

Whether Saturn occupies the twelfth , first or second house,Or even goes to the house of death or occupies the seventh star,Saturn will always be pleased with him.

Ashtamastha soorya suthe vyaye,
janma dwitheeyage,
Kavacham padathe nithyam,
na peeda jayathe kwachith. 11

If the son of Sun God is in eighth, twelfth, first or second house,Daily reading this Kavacham , no misery would ever be caused.

Ithyedath kavacham divyam saureya nirmitham pura,
Dwadasahtama janmastha doshan nasayathe sada.,
Janma lagna sthithaan doshan sarvan nasayathe Prabhu". 12

This holy divine armour composed by Sun in ancient times,Would destroy the ills caused by eighth ,twelfth, first and second house,And also destroy the bad effects of Saturn occupying the Lagna rasi(Ascendent)

Ithi Sri Brahmanda Purane Brahma Narada Samvade,
Sani Vajra panjara kavacham sampoornam,

Thus ends the thunderbolt armour of Saturn,Occuring in the discussion between Brahma and sage Narada,In Brahmanda Puranam

MOONG UDAD VADA

MOONG UDAD VADA
Ingredients
Moong Dal – ½ cup
Udad Dal – ½ cup
Green Chillies – 2 -3
Ginger - 1 tsp.
Finely chopped Coriander – 2 tbsps
Curry leaves – a sprig
Asafetida – 1 tsp
Salt as per taste
Oil
Method
Soak udad dal and moong dal for 2-3 hours. Grind the dals along with 2 chillies and the ginger into a coarse paste. One chilly just chop into small pieces and add to the batter. Now add salt, asafetida, coriander and curry leaves, mix well and keep aside for 4-5 minutes. Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with green chutney or coconut chutney.

STRAWBERRY MILKSHAKE

I Would like to send this post to WYF event which simply means "What's Your Favourite. The theme for July is Juices and Icecreams.

The event is hosted by Easycrafts

STRAWBERRY MILKSHAKE
If you love Strawberry milkshake and like to order for it whenever you go to a fast food joint, remember that they don’t use fresh strawberries, they use strawberry flavor which has loads of chemicals. It’s better to prepare fresh Strawberry Milkshake at home and get the benefits of eating Strawberry.
Strawberries have always been an expensive fruit. Seldom you see strawberries at a cheaper price, but when you do see them don’t miss it. That’s just what I did, bought some strawberries at a cheaper price and decided to indulge in some thick fresh Strawberry Milkshake topped with fresh Strawberry Ice cream. Delicious…..slurp!! slurp!!….

Ingredients
Strawberries – 10-12 Ripe berries
Milk – 4-5 glasses of Milk
Sugar – 4-5 tbsp
Ice cubes – 4-5
Strawberry Ice cream
The above measurements can make 4-5 tall glasses of Milkshake.

Method
While buying the strawberries, choose the ripe ones which have a deep red color, this will give your Milkshake a good color. De-stem the strawberries and Wash it well. In a mixie/blender, Blend the strawberries and sugar. The reason I used more sugar is because strawberries are sour, if you want you can reduce the measurement of sugar in the recipe and add later if required. Pour the Milk and add in the ice cubes into the blender, blend well, if required you can add some more sugar after tasting and run the blender. If you want your milkshake to be thick, add 2-3 scoops of strawberry ice cream and then run the blender for about a minute. All the ingredients must mix well and become one uniform mixture.
Pour the milkshake into a tall glass tumbler. Top it with fresh strawberry ice cream.
You can slit one strawberry and fix it to the top of the glass for decoration, don’t forget you need a straw and a spoon, the straw to savor your milkshake and the spoon to eat your ice cream. Serve chilled. Enjoy your Strawberry Milkshake.

GRILLED CORN ON THE COB

This is my entry for "Grill it - Summer fun" hosted by Sig on her website Live to Eat - "Sleep till your hungry and Eat till your sleepy" I love this catch line.

Lets Celebrate Summer with Seattle

It's summer time in Seattle and time for barbecue............

Since we have the privilege of staying in Singapore which lies in the Tropical Rainforest region, we are always blessed with Summers accompanied by downpours to battle the sweltering heat and bringing down the temperatures .

So why not celebrate Summer with our Seattle brethren?.

Grilling doesnt have a season in Singapore. It happens when friends decide to meet, chill out and when 75% of the people in the group are in the mood to have barbecued food.

We are privileged to have a group who meet and have a barbecue once in a while and we are lucky to have a seperate vegetarian grill where we barbecue a whole lot of vegetarian stuff. Here's my entry for the event "Grilled Corn on the Cob". This is my hubby Yo's absolute favourite and he sometimes grills corn even on the gas at home.

In India, when it rains we used to haveCorn (known as "Butta") grilled on little charcoal chulhas(stoves) by the "buttewalla" (means a vendor selling corn). The Buttewalla used the backside of a notebook, which is made of cardboard to fan the coals so that they light up properly to barbecue the "butta"(corn).

Rains make me reminiscent of my days in India when we used to wait for the buttewalla to start selling his buttas(since this was a seasonal delicacy). The corns crackling in the chulha and the masalas put in small neat bowls waiting to be sprinkled and rubbed over the corns would make anyone's mouth water. He used to have some wonderful variations like plain salted, salted with chilly powder(lets call that chillied), salted, chillied and drizzled with Amul butter, Corn sprinkled with chaat masala and last but not the least Salted and chillied with lime. All of the above combos were available for the same price where you could choose one or all of the available ingredients, except when you add the amul butter, which was slightly more priced than the rest.

People would wait impatiently to get their corn done (the chulha was usually small and only 2 corns can be barbecued at a time), The waiting time made it even more appealing as we would get to see the way he barbecued, sprinkled, rubbed masala with lime and watching this mouthwatering chore would make us await our turn eagerly. The corn was served in its husks with the respctive combo masala. It used to be such a pleasure to dunk into its sweet, tangy, spicy taste while its hot and the weather is so chilly due to the rains.
This recipe is for Yo.....

GRILLED CORN-ON-THE-COB
Corn on the cob is an all time favourite and tastes really divine when freshly roasted on a grill. There is a technique to roast the corn and you will be surprised to know that the best technique is to cook the corn in their husks, directly on a hot grill. The husks protect the corn from getting dried out and the corn essentially steams in its own moisture (no need to soak the corn in water as called for by some). The smokey corn husks impart a wonderful flavor to the corn as well.

Ingredients
Sweet Corns – 4-5
Lemons – 2 cut into halves.
Salt as required
Red chilly powder as required
Butter as required

Method
Wait for the coals to be burning well.Remove just the visible silks from the tips of the corn. Place the corn in their husks on the hot grill. Turn the corn occasionally with long tongs so that you don’t burn yourself, Grill until the husks are charred on all sides, about 15 to 20 minutes. Remove the corn from the grill. Let it sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn. Make a mixture of salt and chilly powder. Cut the lemon into halves. With the half lemon dip into salt and red chilly powder and rub onto the corn from all sides. Using a butter knife spread butter on all sides of the corn. The Butter will be melting and when u bite onto the corn the butter and the spices will simply melt along with the freshly roasted corn in your mouth. Its simply divine and an all time Indian favourite.

(The photo of "Rain" is a free downloadable poster from the net and the picture of the corns being grilled with their husks on a grill are courtesy Wikipedia)