Corn Salad

Corn salad

Ingredients :

Fresh and tender corn seeds                              2 cups

Grated carrot                                                        1/2 cup
Finely cut capsicum                                             1/2 cup
Finely cut cucumber                                            1/2 cup
Finely cut green chillies                                       2
Curry leaves                                                          1 tsp
Oil                                                                           1 tbsp
Mustard seeds                                                       1/4 tsp
Salt                                                                          as required
lemon juice                                                             1 tsp

Method :

• Mix all the ingredients except oil, mustard seeds and curry leaves.
• Heat oil and add mustard seeds, when they splutter add curry leaves.
• Cool it and add to the salad and garnish with coriander leaves.

Corn Samosa

Corn Samosa

Ingredients :

Tender corn                       1 cup
Grated onion                     1 cup
Boiled potato                    1 cup
Red chilli powder             1 tsp
Mustard seeds                  1/4 tsp
Garam masala                  1 tsp
Maida                                1 cup
Semolina                          1/2 cup
Salt as required
Oil to fry

Method :

First mix maida and semolina well with little oil and salt. knead it into a smooth dough adding water and keep aside covered.Heat 2 tbsp oil in a pan and add mustard seeds and when they splutter add onions and fry til they are translucent. Now add corn and fry til they become soft. Add boiled potato peices, red chilli powder, garam masala powder, salt and mix well and cook for another 5 min. knead the dough again and make into small lemon sized balls. Press them into a puri and cut into two halves.
Take one half and shape into a triangle and put a tbsp of curry in it and close it tightly. Fry in hot oil till golden brown and serve with tomato sauce or green chutney.

Shahi Paneer

Shahi Paneer

Ingredients :

200 gms Paneer

2 Medium Onions

1 tsp ginger garlic paste

2 Green chillies

1/2 tsp White Pepper Powder

1 tsp Red Chilli Powder

3/4 tsp Turmeric Powder

1 tsp Garam Masala Powder

3-4 tbsp Cream

1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)

1/2 cup Milk

8-10 tbsp Vegetable oil

Salt to taste

Method :

 Heat oil in a kadhai.Cut paneer into small cubes. Fry over medium heat until light brown.Keep aside.Saute the dry fruits in one tablespoon of oil.Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating.Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

Garnish shahi paneer with cream and dry fruits and coriander leaves.

Schzwan Noodles

Schzwan Noodles

Ingredients :-

                    Boiled Noodels

1”                ginger square pieces

3-4 buds     garlic (for paste)

2                  green chillies (for paste)

1”                ginger (for paste)

1                 vertically sliced onion

1                 vertically sliced carrot

1 cup          vertically sliced cabbage

2-3             vertically sliced beans

1                vertically sliced capsicum

4-5             dry red chillies

1/2T.sp     soya sauce

1/2T.sp     chilli sauce

1Tb sp     tomato sauce

Salt          to taste

Method:

To Boil Noodles

Boil water add pinch of salt and 1 Tb.sp oil.Add noodles and boil for 5mins.Rinse water.

Add cool water to bring at room temp,again rinse water and keep in air few mins to dry.(Do these steps 3-4 hrs before prep)

Noodles Prep:-

·         In pan take 2 Tb.sp oil and heat while rotating the pan.

·         Add GGC paste and dried red chillies.

·         Add vertically chopped onions and sauté till light pink.

·         Now add capsicum,beans,carrot,cabbage,white pepper,salt & ajinamoto & sauté for 2 mins.Add noodles and toss it.

·         Add soya sauce,tomato sauce & chilli sauce,salt to taste & vinegar+ ginger prepared before.Now toss it for 2mins on gas & add finely chopped spring onions.

Veg Manchao Soup

Veg Manchao Soup

Ingredients :-

2 Tb Sp  Finely chopped carrots

1 Tb Sp  Finely chopped Onion

2 Tb Sp  Finely chopped Capsicum

1 Tb Sp  Finely chopped Cabbage

1 Tb Sp  Oil

2         Green Chillies

2 buds   garlic

1 “       Ginger

1 Pinch  white pepper

1 Pinch  Ajinamoto

Salt     To taste

Method:-

• Mix green chilli,garlic And ginger to make a paste (GGC).
• Heat oil in a pan and add GGC paste.
• Add finely chopped onion and sauté till it become transparent.
• Now add all vegetables.
• Add white pepper,ajinamoto and pinch of salt.
• Add 1 glass water.
• Now add sauces :

 Chilli sauce  ¼ T.sp

 Vinegar      ½ T.sp

 Soya sauce  ½ T.sp

 Tomato sauce 1 Tb sp

 Salt  To taste

• In ½ cup water add 1 Tb Sp cornflour and add to soup when it boils with continuous stirring.
• When thickens close the gas knob
• Garnish & Serve with crispy noodles.

Saunfia Paneer Tikka

Saunfia Paneer Tikka

Ingredients :-

500gms          Paneer

2                      TBspoons besan

1/4                   Teaspoon turmeric powder

1/2                   TBspoon ginger paste

1/2                   TBspoon garlic paste

1/2                   Teaspoon white pepper powder

2                      TBspoon lemon juice

1/2                   Teaspoon green cardamom powder

1/2                   Teaspoon Saunf powder

1                      cup thick skimmed milk yogurt, drained

2                      medium green capsicum seeded, 1 1/2 inch squares

11/2                teaspoons chaat masala

                        Few strands of seffron

                        Salt to taste

Method :-

·                     Wash paneer and cut paneer into 1 1/2 inch squares and half inch thickness.

·                     Heat a non-stick pan, add besan and roast on moderate heat until it emits a pleasant aroma.Remove from heat and add turmeric powder.Cool and transfer to a boil.

·                     Add ginger paste,garlic paste , white pepper powder , salt, 1 TBspoon lemon juice, green cardamom powder,feenel(saunf)powder, saffron and yogurt.Whisk well to make a smooth batter.

·                     Add paneer cubes to the  batter and marinate for atleast an hour.

·                     Thread paneer cubes and capsicum squares alternately onto skewers.

·                     Roast in a tandori grill for 5 mins till the tikkas are golden in color.

·                     Alternatively, you can cook the tikkas in the oven or on a grill.

·                     Remove and sprinkle with chaat masala powder and remaining lemon juice.serve with chutney of your choice.

Sandesh

SANDESH

INGREDIENTS :

1¼    cup chenna (freshly made paneer)
¼      cup sugar

METHOD :

1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh.
4. Your sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.

Corn Bhel

Corn Bhel

Ingredients :-

1          Cup fresh corn kernels

1          large onion finely chopped

1          large tomato, finely chopped

2          medium potatoes, boiled and cut into 1/2 inch cubes

2          Teaspoon chaat masala

3-4      green chillies finely chopped

2          TBspoon grren coriander chutney

2          TBspoon sweet date &tamarind chutney

4          TBspoon fresh coriander leaves finely chopped

11/2    Teaspoon lemon juice

1          cup cornflakes crushed

            salt to taste

Method :-

·                    Bring 3 cups of water to a boil.Add corn kernels and continue to boil for 3-4 mins.Drain and remonve excess water.This bhel can be made with hot or cold corn kernels.

·                    Mix together the corn , onion, tomato, potatoes, chaat masala,green chillies, green chutney ,sweet tamarind chutney and coriander leaves.Add lemon juice, salt and toss to mix.

·                    Divide into individual servings, sprinkle cornflakes and serve immediately.

Tomato & Basil Soup

Tomato & Basil Soup

Ingredients -

20-24 medium sized tomatoes

24        fresh basil leaves

2          bay leaves

20        black peppercorns

2          medium onions sliced

8          cloves garlic, chopped

2          medium carrots, roughly chopped

2          table spoons gram flour (besan)

2          tea spoons sugar

            salt to taste

Method -

·                    Heat a non-stick pan.Add bay leaves, half the peppercorns and onions and roast until the onions turn translucent.

·                    Add garlic , 3 TB spoons of water.Stir and add carrots and tomatoes.

·                    Reserve 6 basil leaves for garnishing and add the rest to the tomatoes.Stir and add salt.

·                    Cook on medium heat till the tomatoes soften.Add 3 cups of water and bring to boil.Cover and cook for 10-15 mins.

·                    Pass mixture through the stainer and reserve the liquid.Remove peppercorns and bay leaves from the residue and allow it to cool.Process in a blender to get smooth puree.

·                    Roase gram flour in another pan till fragrant.add the pureed tomatoes and mix.Add reserved liquid and adjust consistency.

·                    Place the pan on heat .Add sugar , salt and remaining peppercorn freshly crushed, and let the soup simmer for couple of mins.Strain and bring to boil again.

·                    Garnish with reserved basil leaves and serve piping hot.