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!!!