Ingredients 200 grams baby cornTo be mixed into a marinade 1 teaspoon chilli powder 1 teaspoon garlic, grated ¼ teaspoon ajwain (carom seeds) 1 teaspoon oil 1 teaspoon cornflour 3 tablespoon curds salt to tasteFor serving ½ cup spring onions, chopped lemon wedges spring onion and curd dipMethod1. Combine the marinade with the baby corn and leave aside for 15 to 20 minutes.2. Grill over a charcoal or electric barbeque, either by wrapping in foil or by3. Grill over a slow flame till the corn is almost cooked and the marinade is cooked and has coated the corn.4. Arrange on a bed of spring onions and lemon wedges and serve
Ingredients:To be mixed together into a corn topping :1 cup corn kernels, boiled1 cup chopped onions2 green chillies, chopped1 tsp chaat masala1 tomato, finely chopped2 tsp lemon juiceSalt to tasteOther ingredients :24 bhel puris1 cup thin sev½ cup tamatar ki chutney2 tbsp coriander, choppedMethod:Place the puris on a plate.Put 1 tsp of the corn topping on top of each puri.Put 1 tsp of the tamatar ki chutney on top of each puri.Garnish with the chopped coriander & sevReady to serve.
Ingredients 2½ cups whole wheat flour (gehun ka atta) ½ tsp turmeric powder (haldi) 1 tbsp ghee ½ tsp saltTo be mixed into a stuffing 1½ cups finely grated cauliflower ½ cup freshly grated coconut ¼ cup roasted and coarsely pounded peanuts 2 tsp finely chopped green chillies 2 tbsp chopped coriander Salt to taste Oil for deep-fryingFor the sweet and sour sauce 10 to 12 green chillies, slit lenghtwise ½ cup jaggery (gur) 3 tbsp tamarind (imli) ½ tsp mustard seeds (rai / sarson) 1 tsp fenugreek (methi) seeds 1 tbsp oil Salt to tasteMethod1. For the sweet and sour sauce (for serving)2. Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.3. Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.4. Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.5. Boil again for 2 minutes. Keep aside.For the dough1. Mix all the ingredients and add enough water to make a soft dough.2. Knead for 5 minutes and divide the dough into 32 equal portions.3. Roll out each portion in to small puris. Keep aside..How to proceed1. Divide the stuffing mixture into 16 equal portions.2.Spread a one portion of the stuffing mixture on one puri and put another on top.3. Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.4. Deep-fry in hot oil till they puff.5. Serve hot with the sweet and sour sauce.
Ingredients 1/2 cup soya nuggets 1/2 cup green peas 1/2 teaspoon cumin seeds (jeera) a pinch asafoetida (hing) 1 teaspoon ginger-green chilli paste 1/2 teaspoon garlic paste 2 medium onions, chopped 2 tomatoes, finely chopped 1/4 teaspoon turmeric powder (haldi) 1/2 teaspoon chilli powder 1/2 teaspoon coriander powder 1/4 cup fresh curds 2 teaspoons Bengal gram flour (besan) 2 tablespoons milk 1/2 teaspoon sugar 2 tablespoons oil salt to tasteMethod
1. Cook the soya nuggets in hot salted water for about 20 minutes. Keep aside.2. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and saute till the onions are translucent.3. Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame for about 5 to 10 minutes.4. Mix the curds, gram flour, milk and 3/4 cup of water and add to the onion-tomato gravy.5. Add the soya nuggets, green peas, sugar and salt and simmer for 2 more minutes.6. Serve hot.
Ingredients 2½ cups paneer (cottage cheese), cut into cubes 1 teaspoon fenugreek (methi) seeds ¼ cup green peas, boiled ¼ cup onions, diced 2 tablespoons butterTo be ground to a paste 1 cup onions, chopped 25 mm. (1") piece ginger 6 to 7 cloves garlic 2 tablespoons broken cashewnutsOther ingredients 1 teaspoon chilli powder 2 cups fresh tomato purée 1 teaspoon cumin seed (jeera) powder ½ teaspoon garam masala 1 tablespoon honey ¼ cup milk ¼ cup cream 1 tablespoon oil salt to tasteMethod1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.2. Add the chilli powder and tomato purée and cook for a few minutes.3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.6. Serve hot with rotis or parathas.
