CORN CAPSICUM CURRY

I seem to be corn-smitten these days. There is so much to innovate with it and spice it up. I had this really amazing delicacy, earlier at my friend's place and i just loved it. Thought of trying it and it came out to be so delicious.

INGREDIENTS

1 Cup corn kernels
2 cup tomato puree
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 cup finely chopped bell peppers
2 tsp ginger-garlic-chilly paste
1 tsp black pepper
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds

Salt to taste

METHOD

Soak corn kernels in warm water for 15 minutes and keep aside.
Heat oil in  a pan and add cumin seeds and ginger garlic paste. Now add finely chopped onions and saute it. Add black pepper and tomato puree and let it simmer for 10 minutes . Now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. When the paste thickens, add chopped bell peppers . Add little water if it turns very dry. Now add corn kernels and salt and saute for 10 minute.
Serve with Paratha or chapati or rice.

CORN-PEAS FRITTERS

After a hectic week, Sunday seems to  be so relaxing and De-stressful . And with Sunday comes special breakfasts requests. So I thought of making these corn - peas fritters, which my husband likes a lot. Its crunchy and crispy and simply amazing.

INGREDIENTS

1 Cup Corn kernels
1 cup green peas
1 cup finely chopped bell peppers
1 tsp crushed black pepper
1 tsp red chilly powder
1 tsp garam masala
finely chopped green chillies
finely chopped fresh Cilantro
Salt to taste
1/2 cup cornflour


METHOD

Soak corn kernels in warm water for 15 minutes.Then drain the excess water and coarsely crush the corn kernels in grinder and keep aside in bowl. Add green peas and chopped bell pappers into the bowl and mix well. Now add the remaining spices , except salt, and mix well. It is very important to hold the mixture together so we have to add cornflour so that it holds the mixture together. Add salt and make round balls of the mixture.
Heat the oil in a pan and slowly deep fry all the balls in it at medium flame.
Serve hot with chutneys or dips.
( While grinding corn kernels, they should be coarse. to give that crunchy feel)

MOONG DAAL CHEELA

Today I was not in the mood of regular dinner. Sometimes it gets so boring so thought of trying something different. Moong daal cheela ( Moong lentils pancake) is one such dish that I personally recommend if you are looking for nutrition in your diet. It is high in protein and healthy and scores high on flavors and taste.

 INGREDIENTS

1. Moong lentils - 500gm ( soaked for 6 hrs)
2.1 Onion finely chopped
3.Green chillies ( finely chopped)
4.  Fresh Corainder finely chopped
5. Crushed Black pepper  - 1 tsp
6. Garam Masala              - 1 tsp
7. Red chilly powder         - 1 tsp
8.Salt to taste

METHOD

Soak the lentils for 6 hours and then grind it finely in the mixer. Now add finely chopped green chillies, black pepper, garam masala, red chilly powder,fresh coriander, and salt .
Add water if needed to bring it to pouring consistency.
Heat the pan and sprinkle some water and wipe it. Now pour the batter using a laddle and spread it in a clockwise manner. Sprinkle finely chopped onions on top of it and let it cook evenly on medium flame. ( on high flame lentils will not cook evenly).
When it is cooked from both the sides and is crispy and light brown, keep it on a plate.

Usually chutneys and pickles go with the cheela and adds to its taste. I make this tomato-garlic chutney which is tangy and spicy and my husband just loves it.

TOMATO-GARLIC CHUTNEY

1. 2 tomatoes
2. 6-7 cloves garlic
3.  1 small ginger (as per taste)
4.  4 green chillies
5. 1 tsp  Lime juice
6. 4-5 mint leaves ( optional)
7. Salt to taste

Put all the ingredients in blender ( except salt) and grind. Pour in a bowl and add salt.
You can always experiment with it.

MASALA RICE STUFFED TOMATOES

Masala rice and stuffed tomatoes, both are amazing dishes that I relish so this time i decided to give it a twist and go for fusion of both the dishes. And the end result came out to be steaming hot rice stuffed tomatoes. And trust me , it tasted really GOOD..................especially that tomato covering gives a tangy touch to masala rice.

INGREDIENTS

1. 4 Medium tomatoes ( top portion sliced)
2. 2 Cup steamed rice ( do not overcook)
3. Ginger-garlic-green chilly paste    1 tsp
4. 1 Onion finely chopped
5. Crushed black pepper                 1 tsp
6. Cumin seeds                               1 tsp
7. 1 Capsicum finely chopped
8. 1 Spring Onion finely chopped
9. Garam Masala                           1 tsp
10.Turmeric powder                      1 tsp
11. Red Chlly Powder                   1 tsp
12. Coriander Powder                   1 tsp
13. Salt to taste
14. Oil                                           1 tsp

METHOD

Take 4 medium sized tomatoes and after washing them up slice its top portion and scoop out the pulp.
In a pan heat oil, and add cumin seeds and ginger garlic paste. Add finely chopped onions and saute them. When they turn light brown, add finely chopped capsicum, spring onions and all the spices. 
Now add the steamed rice and mix them properly. Add salt as per your taste. When the mixture emits nice aroma and is fried, keep it aside in a bowl.
Take the tomatoes and fill the mixture in each scooped out tomato. Brush the tomatoes with oil and keep it in oven for 15 minutes.
Garnish it with chopped spring onion or coriander leaves and serve hot.
 (Do not overcook the rice otherwise it will be soggy and all mashed up.)
( If you do not have oven, you can place tomatoes in a pan using very little oil for about 10 minutes. Baked ones are healthy though)

METHI THEPLA

 Having a bunch of Gujarati friends has its own benefits especially when you get to gorge on sweet and tempting gujju savories. Thepla is one of such famous gujrati snack, that will leave you craving for more.

            INGREDIENTS

1.       3 Cup whole wheat flour                                                                                                             

2.       1 cup gram flour (besan)

3.       1 cup fenugreek leaves

4.       1 cup yogurt

5.       Red chilly powder  1tsp

6.       Turmeric powder  1 tsp

7.       Salt  to taste

8.       Asafoetida powder   1 pinch

9.        Cumin  seeds         1 tsp

10.   Carom seeds  ( optional)

11.   Oil                            2 tsp

METHOD

In a bowl, add all the above ingredients and knead well with the help of water , as needed to form a dough. Now make 10 balls out of it and roll out  like chapatti with the rolling pin. If it sticks, use flour dust to roll out the balls in the form of round theplas.

Heat the skillet( tawa) , and place the thepla on the skillet when it is hot. Put 1 tsp oil and turn over the thepla using a spatula. When it is done, it will turn light brown in color. Keep it aside in a hotcase and similarly make all the theplas.

Serve it with curd , chutney or pickle.

DUM ALOO IN COCONUT GRAVY

You all must have relished Dum aloo quite number of times but this time I tried something different. Spicy Dum aloo in coconut milk gravy which gives it a very tangy twist. Do try it and you will love it.

     INGREDIENTS

1.       6 baby potatoes

2.       2 small sized tomato

3.       2 small onion                                                                                                             

4.       Ginger-garlic-green chilly paste  1 tsp

5.        Khada Garam masala

(coarsely powdered black pepper,cloves,tejpatta,cinnamon)  1 tsp

6.       Red chilly powder   1tsp

7.       Turmeric powder    1 tsp

8.       Coriander powder   1 tsp

9.       Salt to taste

10.   Coconut Milk           1 cup

11.   Oil                             2 tsp

  

METHOD

Peel the potatoes and wash them. Prick them with the help of a fork and shallow  fry them in a pan and keep aside.

In a blender roughly blend onion and tomatoes for gravy. In another pan, heat 2 tsp oil and put coarse garam masala and sauté it. Then add ginger-garlic-green chilly paste and sauté till it turns brown. Add onion-tomato puree and mix the gravy well. Now add the dry ingredients ( turmeric,chilly and coriander powder).  When they start leaving oil, add the fried potatoes and cover it with lid. You can add little water so that gravy doesn’t stick to the bottom.

When the potatoes are 80% cooked add coconut milk and take a boil and cover it up again for 5 minutes.

Serve hot with chapatis or parathas.

( I prefer spicy gravy so I have added red chilly powder to my taste. You can adjust it to your taste if you like it mild.)

MAWA KE LADOO

INGREDIENTS

1.Nanak khoya- 400gm 2.Milk -500ml 3.almonds - 50gm 4.pistachios - 50 gm 5.cashewnuts - 50 gm 6.ghee       - 2 tsp 7.cardamom powder - as per taste              8.sugar     - 400 gm 9. saffron  - 5-7 strands

METHOD

First grate the khoya and keep aside in a bowl.

Then in a pan add 2 tsp ghee and roast the dry fruits on medium flame  for 5 min. Then chop them coarsely in a blender and keep aside. In a bowl take the milk and put 5-7 saffron strands and let it be.

Then, in a pan put grated  khoya and keep stirring on low flame continuosly till it starts leaving ghee or is slightly brown in color. Then add milk,cardamon powder and sugar and keep stirring. when a nice aroma is obtainedadd the coarsely chopped dry fruits and stir it  untill a thick mixture is obtained.Place it in a bowl and let it cool down to room  temperature. Then bind the ladoos and serve them.