Corn Quenelles

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Enjoy the crunch of fresh corn with this yummy tea-time snack….

Ingredients:

250 gm corn kernels    

1 tsp chaat masala       

1/2 tsp coriander powder

1/2 cumin powder        

1 tsp ginger-garlic paste

1/2 tsp red chilli powder          

5 tbsp gram flour (besan)

1 tbsp rice flour

2 tbsp coriander leaves, chopped         

Salt to taste

Oil to deep fry

Method:

•  Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
• Add red chilli powder, ginger-garlic paste, chaat masala, cumin-coriander powder, coriander leaves, gram flour and salt. Mix well. (Add a little water if too dry)
• Heat oil in a deep pan. Make small quenelles using two spoons or make small balls.
• Drop small portions of the corn mixture and deep fry till golden brown on both sides.
• Drain on an absorbent paper. Serve hot with green chutney. 

Paneer Lababdar

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Fresh and soft Paneer cubes in rich creamy gravy, topped with butter…

Ingredients:

150 gm cottage cheese (Paneer)

1/2 tsp cumin seeds (jeera)

2 medium onions, chopped

2 large tomato, chopped

1 cup tomato puree

1 tsp chilli powder

1/2 tsp garam masala

1/2 tsp cumin powder

1/4 tsp kasoori methi

3 tbsp gm white butter

2 tbsp oil

50 gm fresh cream

Salt to taste

Method:

• Heat oil + 2 tbsp butter in a pan, saute jeera and chopped onion in the pan until brown. 
• Add chopped tomatoes and stir well. Cook covered till oil separated.
• Pour tomato puree and cook over low flame for 5-10 min. 
• Add the jeera powder, red chilli powder, garam masala, salt and kasoori methi. 
• Add paneer cubes and mix well with the masalas. Let it cook over a low flame for 5 -10 min. 
• Remove from flame. Finally mix in cream and pour the remaining butter. (add less salt if using yellow butter)
• Garnish Paneer Lababdar with chopped coriander and serve hot.

Baingan Bagara

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A traditional Hyderabadi recipe with flavorful blend of Indian spices...

Ingredients:

6 baby brinjals

2 tsp ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp red chilli powder

1/4 tsp mustard seeds (rai)

1/4 tsp nigella seeds (kalonji)

8 to 10 curry leaves (kadi patta)

1 tsp tamarind pulp

4 tbsp oil

Salt

To be Roasted and Grounded

2 tbsp white sesame seeds

1 tsp cumin seeds

2 tbsp peanuts

2 tbsp grated coconut

1 medium onion, chopped

Method:

• In a large non-stick saucepan at medium heat, dry roast sesame seeds, groundnut, coconut powder, cumin seeds one by one separately till slightly darker in colour. 
• And then roast the onion till they are slightly soft and golden in colour and grind together to a smooth paste.
• Slit brinjals lengthwise, into four, but leave the stems on, and fry in oil until soft and tender. Drain and set aside. 
• In the same oil, add cumin seed, mustard seeds, nigella seeds, stir until the seeds crackle.
• Now add curry leaves and ginger & garlic paste, stir for few seconds.
• Then add the grounded paste & mix it well stir for 5 minutes
• Add red chili powder, turmeric powder, salt and mix well, cook for few seconds.
• Add tamarind pulp leave it for low heat till oil separated. 
• Now add the brinjals and 1/2 cup of water and salt and cook covered over a slow flame for 5-10 min.
• Garnish with fresh coriander leaves and serve hot. 

(I made slightly dry, you can make in curry style also)

Carom Biscuits

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Discover the goodness of home-baked biscuits with carom seeds ….

Recipe Source: Kukie's nest

Ingredients:

1 ½ cup flour/Maida 

1 tsp carom seeds (ajwain)

1 tbsp curd    

1/4 cup oil       

1 tsp ghee        

3/4 tsp salt       

4-5 tbsp milk

Method:

• In a bowl, shift flour and add salt, oil, ghee, ajwain and curd. 
• Now mix well to get a crumbly texture.
• Knead it to smooth dough by using 1-1 tbsp milk at a time. (Add 1 or 2 tsp milk if required).
• Dust the platform with some flour and roll dough into a thick disc.
• With the use of cookie cutter, cut out biscuits.
• Preheat oven to 180 ^oC and bake biscuits in a greased baking tray for 15 minutes or until the edges of the biscuit starts to turn golden brown in colour.

Plaited Loaf

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Beautiful plaited loaf with lovely golden crust accompanied with any soup…

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Ingredients:

1 recipe basic dough

1 tsp olive oil

Method:

Check link to see Plaited loaf or Challah Loaf 

• Grease the baking sheet. Punch the dough after first proving and divide into 3 equal pieces.
• Roll to shape each piece into a long thin strand.
• Lay the strands out on the lightly floured surface Take three strips together and begin plaiting with the centre strand, tucking in the ends.
• Cover loosely and leave to rise in a warm place for 30 min.
• Preheat oven to 190 ^oC. Brush with olive oil and bake until golden, for 30-40 min.
• Turn out onto a rack to cool.

(I made two small loaves from above recipe )

Green Peas Soup

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Enjoy exotic blend of green peas, onion with garlic and lemon….

Ingredients:

1 cup fresh peas

1/2 onion

2-3 garlic cloves

4 cups vegetable stalk or water

Salt and black pepper according to taste

A pinch nutmeg powder

1 tbsp butter

1 tbsp flour

1 tsp lemon juice

Method:

• In a pan add peas, onion, garlic and vegetable stalk. Now cook it for 8-10 minute till peas get cooked properly.
• Keep aside to cool down. Now blend it well and sieve. 
• Heat butter in a pan, add flour and cook till light brown.
• Add blended paste, salt, black pepper and nutmeg powder in it and bring to a boil. 
• Add lemon juice and serve hot.

Valentine Cake

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Happy Valentine’s Day

Chocolate Coconut Pinwheels

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Happy Chocolate Day!!!!!!

Quick and easy pinwheels with combination of Cocoa and Coconut.

Ingredients:

1 pack marie biscuit (around 12-14)

1/4 cup milk (use more if required)

2 tbsp cocoa powder

3/4 cup powdered Sugar

1 cup dessicated coconut powder

2 tbsp butter, melted

Method:

• Crush biscuits to fine powder in blender. Take out in a mixing bowl.
• Add cocoa powder and a tbsp of sugar and mix.
• Knead it to smooth pliable dough using little milk at a time (like chapati dough)
• In another bowl combine coconut powder, sugar and the melted butter to form moist and sticky mixture.
• Form a ball of biscuit cocoa dough; roll it into round disc like thick chapati.
• Spread the coconut mixture all over. Roll it to form a cylinder and seal the ends.
• Wrap in cling film and refrigerate the rolls for about an hour. 
• Remove and cut them width wise and serve.

Tomato Olive Bruschetta

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A fresh and easy grilled bruschetta with ripe tomatoes and olives.

Ingredients:

1 loaf French bread

3 ripe plum tomatoes

3 tbsp olives, chopped

1/2 tbsp fresh Basil leaves, chopped

2 cloves garlic, crushed

3 tbsp extra virgin olive oil

1/2 cup mozzarella cheese, grated

1/2 tsp dried oregano

Salt and freshly ground black pepper

Method:

• Dice tomatoes; remove seeds and pulp and place in a mixing bowl. Drain out the excess liquid.
• Add basil, olives, garlic, salt, pepper and 2 tbsp olive oil and stir gently. Cover and set aside for 20 to 30 minutes. 
• Prepare 12 slices of french bread, cut on the diagonal for maximum surface area.
• Brush bread slices with olive oil. Preheat oven at 150 ^oC. 
• Prepare bruschetta by spooning 1- 2 tbsp of tomato mixture and sprinkle the mozzarella cheese and oregano.
• Place the tray of bread slices in the oven on the top rack. Grill for 3-5 minutes or until the bread just begins to turn golden brown.

Notes:

• You can rub some garlic on the slices and then drizzle olive oil on each slice.
• Top each slice with the tomatoes before serving or the bread may get soggy.

Quick Chocolate Pudding

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The chocolate flavor of this light and yummy pudding is simply heavenly….

Ingredients:

2 cups milk

1 tbsp powdered gelatin

4 tbsp powdered sugar

3 tsp cocoa powder

1/2 tsp vanilla extract

Method:

• In ½ cup warm water, mix gelatin and keep aside to dissolve.
• In a microwave safe bowl mix milk, cocoa powder, vanilla extract, sugar and microwave at 100% power for 6-7 min.
• Now add gelatin to it. Mix and microwave at 60% power for 4 min.
• Set the bowl in the refrigerator for 2-3 hours.
• Before serving whip the thickened pudding with a hand or stand mixer for a full minute to restore a creamy texture.
• Spoon the whipped pudding into four serving dishes and enjoy.

Little Heart Cheese Crepes

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Delectable and delicious little heart shaped Cheese crepes, best served as starters or for breakfast.

Ingredients:

1 cup rawa/semolina

1/2 cup rice flour

1/4 cup maida

Salt to taste

For Topping

2 onion small diced

1 tomato, small diced

1 green capsicum, small diced

2 tsp coriander, chopped

1 cup grated mozzarella cheese

Oil to shallow fry

Method:

• Make a thick batter with rawa, rice flour and refined flour by using enough water.
• Add salt to taste and whisk well and allow to rest for 15 -20 min.
• Heat tawa/griddle and add ½ tsp oil, pour ladleful batter to make small crepe like pancake.
• Top with vegetables and cook. Now sprinkle cheese and cover to melt.
• When done, cut out with cookie cutter to any desired shape and serve with any chutney.

Linking this to Valentine day Recipe Contest

Fried Gobhi Delight

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Cauliflower cooked with chilli sauce and yoghurt, enjoy with pav or chapati.

Ingredients:

1 medium Cauliflower (gobhi)  

1 large onion, sliced     

1 large tomato, chopped          

1 tsp cumin seeds        

1 tbsp ginger-garlic paste         

1/4 tsp turmeric powder           

1 tsp cumin powder

1 tsp garam masala      

1/2 cup yogurt, whisked           

1 tsp red chilli sauce      

1/4 capsicum, finely chopped

Salt to taste

2 tbsp Oil + for deep-frying

Method:

• Separate cauliflower into small florets and deep fry in sufficient oil. 
• Heat oil in a non stick pan, add cumin seeds and when seeds crackle, add onion and saute for a minute. 
• Add ginger-garlic paste and tomato and saute for another minute. 
• Add turmeric powder, garam masala and cumin powder and mix. 
• Add yogurt and cook for a min. 
• Add cauliflower and chilli sauce and cook for 1-2 min till masala coats gobhi well. 
• Add chopped capsicum and mix well. Add salt and mix. Serve hot.