CORN PAKORAS

CORN PAKORAS These crisp corn fritters make a great tea time snack Preparation Time : 10 minutes INGREDIENTS Corn kernels 250 grams Green chilli paste 2 teaspoons Ginger paste 1 1/2 teaspoons Chaat masala 1 teaspoon Coriander powder 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons Gram flour (besan) 56 tablespoons Salt to taste Oil to deep fry METHOD Coarsely grind the corn kernels. Place the corn mixture in a large bowl. Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well. Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides. Drain and place on an absorbent paper. Serve hot with green chutney.

PAPDI PIZZA CHAAT

PAPDI PIZZA CHAAT The attractive baby pizzas make a super starters at party. Preparation Time : 1015 minutes Cooking Time : 57 minutes Servings : 4 INGREDIENTS Crisp Flat Puris ( maide ki papdi) 20 Onion 1 large Pizza sauce 1/4 cup Potatoes, boiled and sliced 2 medium Mozzarella cheese, grated 3/4 cup Green capsicums, seeded and sliced 2 medium Nylon sev as required METHOD Preheat oven to 180°C. Cut onion into thick roundels and separate the rings. Grease a baking tray and arrange the papdis on it. Spread pizza sauce on the papdis. Place potato slices on some and onion rings on the rest Place grated cheese in small heaps on each papdi and place green capsicum slices on some of them. Sprinkle nylon sev. Put a little pizza sauce on top of some of the pizzas. Bake in the preheated oven till the cheese melts. Serve hot.

BREAD SALAD

BREAD SALAD

Bread and vegetables toss in mustard dressings

INGREDIENTS

Bread, 1 inch cubes 3 thick slices
Oil 1 tablespoon
Garlic, crushed 2 cloves
Lettuce leaves1 bunch
Cheese 100 grams
Tomato, deseeded and cubed1 large
Green capsicum, deseeded and cubed1 medium

FOR THE DRESSING
Mustard paste 1 teaspoon
Salad oil 2 tablespoons
Black peppercorns 1/4 teaspoon
Salt

METHOD
Heat oil in a pan and add garlic. Add the bread cubes and sauté till bread pieces are a little crisp and browned at the edges. Remove and keep aside. Wash and tear the lettuce leaves and keep them in a big bowl. Add bread pieces with the garlic and toss lightly. Make cheese shavings using a peeler and add to the bowl or else grate the cheese. Mix in cubed tomato and capsicum. Mix together mustard paste, salad oil, salt and freshly crushed peppercorns and whisk till well blended. Add dressing to the salad and toss lightly. Serve immediately.

A creamy rich tomato gravy with cottage cheese dumplings.

Malai Kofta Curry -

A creamy rich tomato gravy with cottage cheese dumplings.

INGREDIENTS
For koftas
Potatoes, boiled and mashed 4-5 medium
Cottage cheese (paneer), grated 100 grams
Green chillies, seeded and chopped finely 2
Cornflour/ corn starch 1/4 cup
Salt to taste
Raisins 1/4 cup
Oil for deep-frying

For gravy
Onions, roughly chopped 3 medium
Oil 3 tablespoons
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies, chopped 2
Coriander powder 1 teaspoon
Turmeric powder 1 teaspoon
Salt to taste
Tomato puree 1/2 cup
Red chilli powder 1 teaspoon
Mawa (khoya) 1/2 cup
Fresh cream 1/2 cup
Garam masala powder 1 teaspoon

METHOD
For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into sixteen equal portions. Stuff raisins into each portion and shape them into balls. Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm. For the gravy, boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste. Heat oil in a kadai. Add boiled onion paste and sauté for five minutes. Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute. Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala. Mix mawa in two cups of water and add to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally. Add fresh cream and garam masala powder. Place warm koftas in a serving dish and pour hot gravy on top and serve.

Recipe Tip :
Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil.
Preparation Time : 20-25 minutes

yummy tummy...... my aho's fav

Maharashtrian Dal with Tamarind and Jaggery (Chincha ani Goola chi Amti)

Ingredients:
2 cups toor dal (split yellow pigeon peas)
½ tsp black mustard seeds
4-6 fresh curry leaves
pinch of asafetida (hing)
½-1 tsp tamarind paste
¼ tsp jaggery (gul), to taste
1 tsp kala or goda masala (you may use garam masala as a substitute)
½ tsp turmeric
salt, to taste
1 tbsp oil, vegetable
a freshly chopped coriender leaves for garnish

METHOD:
The dal should be completely tender but not mushy. Set aside and let cool until needed. Meanwhile in a sauce pan on medium high heat, add the oil. When hot, carefully add the mustard seeds. When the splattering stops, reduce the heat and add the curry leaves, the asafetida.
Add the turmeric and stir, let cook for a few minutes. Carefully, add the cooked dal along with any cooking water. Stir well to combine. If the dal is a bit too thick, add a little water as needed. The consistency should not be too thick or too watery. Then, using the back of a large spoon or ladle, slightly mash the dal against the sides of the pot. This will give you a nice creamy consistency.
Next, add the kala or garam masala. Stir well to combine and add the salt, tamarind and jaggery. Reduce the heat, bring to a gentle boil and let simmer for 6-8 minutes until all the flavors have mingled. Garnish with freshly chopped choriender leaves and serve with fresh chapatis and Basmati rice.