Corn Palak ki Tikki

Ingredients:

• 1 tin corn kernels (200 g)
• 2-3 cups milkJuice of 1/2 lemon
• 1 tsp chaat masala
• 1 kg spinach
• 200 g potato, boiled
• 100 g cottage cheese (paneer)
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 pinch kasoori methi powder
• Salt to taste
• 1 Tbsp ginger, chopped
• 1 tsp green chilli, chopped
• 1 Tbsp green coriander, chopped
• 1 Tbsp cornflour
• 1/2 cup ghee/oil (to shallow fry) 

   

Method:

• Blanch corn in milk to soften it.
• Chop and keep aside.
• Mix in lemon juice and chaat masala to balance the sweet flavour of corn.
• Blanch spinach in water and chop.
• Mash potato, paneer and mix with corn and spinach.
• Add the spices: red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well.
• Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture.
• Make tikkis of the mixture and shallow fry in ghee or oil.

Stuffed Dhaniya, Pepper Mushrooms with Tomato Chutney

For Mushrooms:

• 250 gms large button mushrooms with stem
• 2 Tbsp garlic finely chopped
• 2 Tbsp onion finely chopped
• 1/2 tsp white pepper powder
• 2 Tbsp fresh coriander
• 1/2 cup Cheddar cheese
• 1 Tbsp butter
• Salt to taste

For Chutney:

• 1 cup tomato puree
• 1/2 onion sliced
• Salt to taste
• 1 tsp garlic
• 1 tsp ginger
• 1 tsp cloves

Method :

• Wash the mushrooms and remove the stalks.
• Core the cap with the potato scooper for the filling.
• For filling, heat butter in a pan. Add garlic and onion. Saute for a minute. Add salt and pepper powder.
• Remove from fire.
• Cool and add grated cheese and chopped coriander.
• Stuff the mixture in the mushroom caps and bake in oven at 220۬۫c for 4 minutes.

    

For Chutney:

In a pan add all ingredients stated above and let it simmer till the sauce is thick in consistency and strain.

Sabziyon Ki Tehri

Ingredients

• 1 cup rice
• 2 carrots
• 10 beans
• 2 potatoes
• 100 gm fresh peas
• 1 tbs mustard oil
• 2 tsp cumin seeds
• 2 tsp garlic paste
• 1/2 cup kasoori methi leaves 
• 1/2 cup thick yoghurt
• 2 tsp yellow chilli powder
• 1 tsp turmeric powder
• 8-10 sliced green chillies
• 3 tsp sliced ginger
• 1 tsp green cardamom powder
• 1 tsp mace powder
• 1/2 cup cream
• Salt
• Water

        

Method

•  Soak the rice in double the amount of water for 20 minutes.
• Peel and cut carrots, beans and potatoes into small diagonal pieces.
• Boil water in a pan, add salt and blanch potatoes, carrots, peas and beans, separately for 2-3 minutes.
• Once they are boiled, rinse them in cold water.
• Heat mustard oil in a vessel, add cumin seeds, garlic paste, kasoori methi leaves and saute.
• Add water and cook for a minute. Add the vegetables and salt. Cook for sometime.
• Now add yoghurt, yellow chilli powder, turmeric powder and cook for 5-10 minutes. 
• Add water and boil it for sometime.
• Add green chillies, ginger, green cardamom powder, mace powder and rice.
• Gently stir and reduce the heat. Cover and cook for sometime.
• Once the rice is cooked add the cream saute. 
• Serve hot.
• Enjoy the taste!!!

Tomato chutney (Tamatar Ki Chutney)

Ingredients:

     

• 6 to 8 large cloves garlic finely chopped
• 1/4 cup spring onion whites chopped
• 1 tbsp finely chopped spring onion greens
• 2 dry red chilies, soaked
• 1 cup tomatoes, finely chopped
• 1 tbsp finely chopped coriander
• 1 tsp oil
• Salt To Taste 

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

Chickpea, tomato & spinach curry

Ingredients:

•     1 onion , chopped
•     2 garlic cloves , chopped
•     3cm/1¼ in piece ginger , grated
•     6 ripe tomatoes
•     ½ tbsp oil
•     1 tsp ground cumin
•     2 tsp ground coriander
•     1 tsp turmeric
•     pinch chilli flakes
•     1 tsp yeast extract (we used Marmite)
•     4 tbsp red lentils
•     6 tbsp coconut cream
•     1 head of broccoli , broken into small florets
•     400g can chickpeas , drained
•     100g bag baby spinach leaves
•     1 lemon , halved
•     1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews.

     

How to prepare:

 

•     Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. 
• Add the spices, fry for a few secs and add purée and yeast extract. 
• Bubble together for 2 mins, then add lentils and coconut cream. 
• Cook until lentils are tender, then add the broccoli and cook for 4 mins. 
• Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
• Serve with brown rice, if you like.
• And enjoy the taste!!!

Butter bean & tomato salad

Ingredients:

•     420g butter beans , drained and rinsed
•     500g cherry tomatoes       
•     2 small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
•     1 small red onion , chopped
•     15-20g pack fresh coriander , chopped
•     2 tbsp lemon juice
•     3 tbsp olive oil
•     1 tsp ground cumin

How to Prepare:

•     Tip all the ingredients into a bowl with some salt and pepper and mix well. 
•     Cover and leave at room temperature until ready to serve. 
•     This salad can happily be made the day before and chilled.
•     On the day, bring the salad to room temperature and give it a good stir before serving.

Baby Corn Fry

Ingredients

•     20 pieces baby corn
•     2 tspn chilli powder
•     1 tspn cumin powder
•     1tspn jeera or cumin seeds
•     salt to taste
•     1-2 tblspn cooking oil

         

How to prepare:

•    Cut the baby corn into any shape and size you wish. 
•    Pressure cook with salt for 3 whistles or microwave. 
•    Drain off water. 
•    Add oil to pan, once heated, add cumin seeds and wait to splutter.
•    Add boiled baby corn, chilli powder, cumin powder and fry for 10 mins. 
•   Once fried... remove crispy and serve hot.... 
•   And enjoy the taste!!!