Sweet Corn Masala Curry

 SWEET CORN MASALA CURRY

INGREDIENTS: 

• Sweet corn: 1 cup, boiled  
• Tomato: ½ cup, skinned
• Onion: ½ cup, finely chopped
• Cashew nut paste: 1 tbsp
• Oil: 1 tbsp
• Ginger: 1 tsp  
• Garlic: 1 tsp  
• Cumin seeds: 1 tsp
• Asafetida : ¼ tsp
• Red chili powder: 1 tsp
• Turmeric powder: ½ tsp
• Garam masala: ½ tsp
• Salt to taste

METHOD:

1.       Remove skin of tomato, blanch the tomato in boiling water for a minute and then let it cool. Peel off the skin once cooled.

2.       In a non-stick pan heat oil. Once the oil is hot add cumin seeds and pinch of asafetida. 

 

3.       Now add grated ginger and garlic and cook for a minute.  

4.       Add in the chopped onions and saute till they becomes translucent.

5.       Then add tomato and saute until it form nice gravy.

6.       Add all spices: turmeric powder, red chili powder and garam masala.

7.       Season it with salt as per taste and mix well all the ingredients.

8.       Cook for 5 minutes on low flame until the gravy starts oozing out oil.

9.       Add boiled sweet corn and mix well. Cook for another 2-3 minutes.

10.   Lastly add cashew nut paste and mix well the curry.

11.   Sweet corn masala curry is ready. Serve hot with roti.

Oreo Cake

Oreo Cake

INGREDIENTS:

• Oreo Biscuits - 20
•  Milk - 1 cup  
• Baking Powder - 3/4 tsp
• Grounded Sugar - 3 tbsp
• Oil - 1 tbsp for greasing pan

Method:

1. Crush oreo cookies in a mixer.
2. Add in baking powder, sugar and milk. Puree them to a smooth mix.
3. Now take a microwave safe bowl and grease it with oil generously.  
4. Pour the batter in the bowl and put it in the microwave on high for 5 minutes.
5. Once it is baked, remove it from oven and let it cool completely before inverting.
6. Once it is out, you can slice and serve.

Bharli Mirchi (Bhavnagri Mirchi)

Bharli Mirchi (Bhavnagri Mirchi)

Ingredients:

• 4 large Green chilies (Bhavnagri) 
• 5 tbsp oil
• Asafetida a pinch
• ½ tsp Mustard seeds
• 1 tsp Turmeric powder 
• 1&1/2 cup fresh Coconut scraped
• 1 tsp Red chili powder 
• ¼  tsp Cumin powder 
• ¼ tsp Coriander powder 
• ¼ tsp amchur powder
• Fresh coriander leaves chopped
• Salt to taste

Method:

1. Slit green chilies and remove seeds. Apply a little salt and set aside for thirty minutes. Wash and drain well.
2. Heat two tablespoons of oil and temper with asafetida, mustard seeds and turmeric powder. Add coconut and sauté till lightly colored. Add red chili powder, coriander powder, cumin powder, fennel powder and salt.
3. Sauté till well mixed and dry. Add amchur powder and continue to sauté. Add coriander leaves, mix well and remove from heat and set aside to cool. Stuff mixture into chilies and set aside.
4. Heat remaining oil in a shallow pan. Place the chilies, cover and cook for two to three minutes. Turn around the chilies and then cover and continue to cook for two to three minutes more or till both sides are evenly cooked.  
5. Remove and serve hot.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Grilled Capsicum Cheese Sandwich

 Grilled Capsicum Cheese Sandwich

Ingredients :

• 8 to 10 bread slices (whole wheat, multi grain or white bread)
• 1  finely chopped onions
• 1  finely chopped tomato
• ¼ cup finely chopped capsicum  (you can also use a mix of all the three colored capsicum)
• 
• 1 garlic, crushed  
• 1 tbsp grated cheese
• ½ cup grated paneer
• ¼ tsp black pepper powder  
• 1 tsp dry oregano
• 1 tsp dry basil  
• chopped olives
• red chili flakes
• Chopped coriander and mint leaves
• salt as required
• butter  as required

Method:

1.   In a bowl, add chopped onions, finely chopped tomato, and chopped capsicum.

2.   Add grated cheese and paneer.

3.   Add the seasonings black pepper powder, oregano, olives, red chili flakes dry basil, chopped coriander, mint leaves and salt. Mix well.

4.   Spread butter on the bread slices.

5.   Soon the mixture on half of the slices and cover with the remaining slices.

6.   Grill or toast the sandwiches in an electric grill till golden and crisp.

7.    Serve grilled sandwiches with tomato ketchup.

Gobi 65

GOBI 65

INGREDIENTS 

•    Cauliflower - 2 1/4 cup
•    Chili powder - 1 tsp
•    Rice flour - 1 tsp
•    Cornflour - 3 tbsp
•    Ginger-Garlic paste - 1 tsp
•    Garam masala – ¼  tsp
•    Thick curd - ¼ cup + 1 tsp
•    Salt to taste
•    Oil for deep frying
  
  
  
  
  
  

METHOD

1.  Wash cauliflower well and put them in salted hot water for 5 minutes. Drain the water well and let it cool.
2. In a bowl, mix curd, chili powder, ginger garlic paste, rice flour, garam masala, salt, corn flour and cauliflower together. Leave it to marinate for 20 minutes.
3. Heat oil and deep fry the cauliflower till golden brown and crisp.

Paneer Wrap

PANEER WRAP

INGREDIENTS:

• Grated Paneer- 1 cup
• Chopped coriander- 2 tbsp
• Onion chopped- 1
• Green Chili chopped – 1
• Cumin seed – 1 tsp
• Ginger garlic paste- ½ tsp
• Red chili powder- ½ tsp
• Coriander powder- ½ tsp
• Garam masala- ½ tsp
• Tomato ketchup- 2 tbsp
• Oil- 1 tbsp
• Salt to taste

Green Chutney - Add cumin seeds, grated fresh coconut, coriander leaves, palak leaves, green chili, lemon juice, ginger garlic paste, 2 tbsp water and salt to taste in a mixer-grinder. Grind it in a grinder and make smooth paste.

METHOD:

 1.       Heat 1-teaspoon oil in a small pan on low heat. Add cumin seeds; when they start to crackle, add finely chopped onion and saute until it turns light brown.

2.       Add ginger-garlic paste and saute for 30 seconds.

3.       Add red chili powder, coriander powder, garam masala, tomato ketchup, coriander leaves and green chili. Mix well.

4.       Remove pan from flame and add crumbled paneer and salt to taste, mix well. Filling for roll is ready

Method for Making Paneer Rolls:

1.       At the time of serving, heat pan on medium flame and grease it with 1-teaspoon oil. Re-heat the the chapati for 10 seconds on both sides.

2.       Take re heated chapati to a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise.

3.       Sprinkle 1-2 teaspoons grated cheese over it . Wrap chapati tightly around stuffing to make a long cylindrical roll.

Hara Bhara Kabab

HARA BHARA KABAB

Ingredients

• 2 cups spinach
• 2 medium size potatoes
• ¾ cup peas
• 1 tsp chaat masala powder
• ½ tsp garam masala
• 1 tsp amchur powder
• 2 tsp ginger-green chili paste
• 2 & ½ tbsp besan
• salt as required
• 2 tbsp oil for frying the kababs

Method:

1.   Finely chop the spinach and blanch the spinach in salted water .

2.   Roast besan in a small pan till it changes its color.  

3.   Boil the potatoes and peas for 4 mins in microwave

4.   In a bowl take the chopped spinach.

5.   Add grated potatoes, green peas and ginger green chili paste. Mix well..

6.   Add red chili powder, garam masala, chaat masala, amchur powder and salt.

7.   Mix the kabab mixture uniformly.

8.   Shape into round patties and shallow fry the kababs till golden brown.

9.   Serve hara bhara kabab hot with chutney or sauce.