CHATPATTA BABYCORN - Starters Veg

Ingredients:
Washed & Cleaned Baby corn -25 nos.
Yellow Butter - 2 tbsps
Oil - 1 tbsp
Red Chilli Powder - 2 tsps
Black Pepper Powder - 1 tsp
Juice of 1 lemon
Salt to taste


Method:

Take a non stick pan, add butter and oil. Heat a little and then add the babycorn. Keep the flame on medium and let the babycorn cook till it is a little golden on the sides. Now add all the dry masalas and stir so the the masalas coat all the babycorns well. Taste the seasoning and cook for another 5-6 minutes. Now add the lemon juice, mix well. Serve Hot.


ENJOY EATING, KEEP COOKING!

PAN SEARED POTATOES WITH GARDEN FRESH ROSEMARY - Starters - Veg

Ingredients:  (Serves 6)

Potatoes – 6 Large

Pepper Powder – As per Taste

Rosemary – 2 Tsp (Dried or Fresh)

Olive Oil – 4 Tbsp

Yellow Butter – 1 Tbsp

Salt to Taste

Method:

Wash and clean the potatoes thoroughly and pressure cook for 2 whistles. Release the pressure immediately and remove the potatoes from the water. Let them dry for 10 minutes. Once cool, cut them into thick roundels (1/2 inch each).

Place a non stick pan on the gas. Add 2 Tbsp olive oil, now place the potato slices in the pan and cook till that side is crisp and golden. Sprinkle salt and pepper on the upper side of the potatoes, now flip and cook on the other side. Sprinkle salt and pepper on the crisp side also. Add rosemary over the potatoes and cook till both the sides are golden and crisp. Tip in the butter and cook for another minute.

Serve Hot with ketchup or chutney of your choice.

ENJOY EATING, KEEP COOKING!

GREEN SAUCE- Vegetarian

This sauce works as a dip for Chinese snacks such as Chicken Lollipops, Finger Chicken, Veg Fingers, Crispy Fried Baby corns etc. and also works as a gravy with fried rice and noodle.

Ingredients:

Finely Chopped Garlic – 4 Tbsp

Finely Chopped Green Chillies – 3 Tbsp

Finely Chopped Coriander – ½  cup

Corn Flour – 3 Tbsp mixed with 1 Cup water

Pepper Powder – 1/4^th Tsp

Ajinomoto – 1/4^th Tsp (Optional)

Soya Sauce – 3 Tbsp

Oil – 1 Tbsp

Salt to Taste

Chopped Onion Greens for Garnish

Method:

Heat oil in a pan. Add garlic and green chillies and sauté for 1 minute on high flame. Add salt, soya sauce, pepper powder, ajinomoto. Mix well. Add 3 cups of water and bring to a boil. Then add corn flour mixed with water. Keep stirring till the sauce thickens. Add chopped coriander and continue to cook for a 2 minutes. Now add chopped onion greens. Mix well.
Serve hot with crisp Chinese starters.

ENJOY EATING, KEEP COOKING!

CRISPY FRIED CHILLI GARLIC CAULIFLOWER - Starter - Vegetarian

Ingredients: (Serves 4)

Cauliflower – 1 large

Finely Chopped Garlic – 2 Tbsp

Finely Chopped Green Chillies – 6

Finely Chopped Coriander – ½ Cup

Maida – 1 cup

Corn flour – 1 Cup

Pepper Powder – ½ Tsp

Ajinomoto – 1/4^th Tsp (Optional)

Orange Red Colour – 1/4^th Tsp (Optional)

Chopped Onion Greens for Garnish

Oil for deep frying

Salt to Taste

Method:

-Cut the cauliflower into small pieces along with a little stem. This will help you to hold the cauliflower better for frying as well as presenting.

-Make a thick barter by mixing maida, corn flour, garlic, green chillies, coriander, salt, pepper powder, ajinomoto and colour. The barter should be thick enough to coat the cauliflower well. Check the seasoning.

-Heat oil in a deep pan. Dip 8 to 10 cauliflower pieces in the barter and put them in the hot oil, taking care that the pieces don’t stick to each other. Fry till the pieces are crisp.

-Garnish with chopped onion greens. Serve hot with schezwan sauce,tomato ketchup or green sauce.

ENJOY EATING, KEEP COOKING!

(Green Sauce Recipe in a separate post)

DIL KHUSH - Veg

A tangy sweet & sour chutney!!!

Ingredients: (Serves 6)

Sliced Onions – 2

Sliced Tomatoes – 2

Green Chillies – 2 to 3 (slit lengthwise)

Finely Chopped Dates – 15 to 20

Chopped Coriander – ½ Cup

Tamarind Pulp – ¾ Cup

Sugar – 3 Tbsp

Red Chilli powder – 1 Tsp

Jeera Powder – 1 Tsp

Black Salt – 1 Tsp

Salt to taste (If needed)

Water as required

Method:

Immerse the tamarind in 2 cups of water for 30 mins, squeeze out all the juice from the tamarind. Now take the tamarind pulp in a bowl.
Tip in the onions, tomatoes, green chillies, dates, coriander, tamarind pulp, sugar, red chilli powder, jeera powder, black salt. Mix well. Add a little water. Mix till the sugar dissolves. Check the seasoning. If required add a little salt. Refrigerate for 3 to 4 hours.

Serve as an accompaniment with Chole Bhature.

ENJOY EATING, KEEP COOKING!

CHOLE BHATURE - Main Course - Veg

Ingredients: For Chole:(Serves 6)

Kabuli Channa – 250 gms

Channa Dal – 100 gms

Sliced Onions – 2 (medium)

Tomato – 2 (large) (Cut into thick rings)

Green Chillies – 4 to 5 (cut lengthwise)

Red Chilli Powder – 2 Tsp

Jeera Powder – 2 Tsp

Coriander Powder – 2 Tsp

Kala Namak – 1 ½ Tsp

Aamchur Powder – 1 Tsp

Anardana Powder – 1 Tsp

Channa Masala (MDH) – 1 ½ Tsp

Coriander for Garnish

Tea Bags – 2

Oil – 3 Tbsp

Salt to Taste

Method: For Chole:

Wash and soak the kabuli channa & channa dal for 6 to 8 hours. Put in the pressure cooker, add enough water to cover the channas and 1 extra cup. Add very little salt and the teabags. Pressure cook for 4 to 5 whistles or till the channas are soft. Once the pressure releases, remove the tea bags and add the kala namak, aamchur, anardana powder, jeera powder to the cooked channa and bring to a boil.

In a pan heat oil, add the sliced onions and sauté till they are golden brown. Now add the tomatoes and sauté for 2 minutes. Add the red chilli powder and mix well. Add the coriander powder and a little water. Mix again, now add the green chillies, sauté for a minute and add this masala to the boiled channa. Cook well till the gravy thickens.

Garnish with coriander and serve with hot bhaturas.

Ingredients: For Bhatura:

Maida – 3 cups

Wheat Flour – 1 Cup

Sooji – 1 Cup

Soda bi carb – ½ Tsp

Salt to Taste

Curds – 1 ½ Cup

Oil – 4 Tbsp

Sugar – 2 Tsp

Oil – for deep frying

Method: For Bhatura:

Knead soft dough by mixing maida, wheat flour, sooji, curds, soda, sugar, salt, 4 Tbsp oil and water as required.

Cover the dough with a wet muslin cloth for 1 hour.

Roll out large puris and deep fry in hot oil till golden on both sides. Drain the excess oil and serve hot with chole.

ENJOY EATING, KEEP COOKING!

PENNE PASTA IN TOMATO BASIL SAUCE - (Veg)

Ingredients: (Serves 4)

Whole-wheat Penne Pasta (or any penne pasta of your choice) – 500gm

Blanched & Pureed Tomatoes – 6 (large)

Sliced Onions – 2 (medium)

Olive Oil – 4 Tbsp

Chopped Basil leaves – 12 to 15

Yellow Butter – 1 Tbsp

Chilli Flakes – 1 Tsp

Tomato Ketchup – 2 Tbsp

Oregano – 1 ½ Tsp

Grated Cheese for Garnishing

Pepper powder – ½ Tsp

Salt to Taste

Method:

Boil water in a large pan. Add salt and pasta to it once it boils and cook till just done. Wash under the water, drain and keep aside.

In a non-stick pan add olive oil. Then add the onions and sauté till the onions are translucent. Now add the pureed tomatoes and chilli flakes. Saute for some more time. Add pepper powder and tomato ketchup. Mix well and cook for 2 minutes. Next add the boiled pasta and the basil leaves and mix gently so that the pasta does not break. Continue to cook for 1 minute. Add oregano and butter. Mix well. Garnish with grated cheese.

Serve Hot with Breads.

ENJOY EATING, KEEP COOKING!