Corn Tikki

Ingredients:

• 2 cups cooked sweet corn kernels (makkai ke Daane)
• 2 boiled and mashed potatoes 
• 2 chopped green chillies
• 2 tsp finely chopped ginger (Adrak) 
• 1 cup chopped coriander 
• 1 tsp chaat masala
• 1 tbsp oil
• Salt to Taste

Method:

• Blend the corn into a coarse mixture.
• Add the potatoes, coriander, green chillies and ginger and mix well.
• Divide the mixture into equal portions and shape them into small round tikkis.
• Heat the oil in a pan and cook the tikkis till they turn golden brown and crisp from both the sides.
• Sprinkle chaat masala over the tikkis.
• Serve hot with ketchup and green chutney.

Dalia (Brokenwheat) Tikki:

Ingredients:

2 Cup Boiled Dalia
1/2 cup capsicum finely chopped
1/2 cup carrot finely chopped
1/2 cup finely chopped beetroot (Boiled in Vinegar water help beet from bleeding )
1 finely chopped chilli
1 pinch Hing
1 table spoon vegetable oil
1 table spoon wheat floor for binding the tikkis
1/2 Tbs Jeera
Salt to taste

Method:

Mix all the ingredients and make soft dough and make small round cutlets with that and stir fry on Non stick pan with little oil and serve hot.

Cabbage Pancake

Ingredients:

½ Cup Besan

1 Cup grated Cabbage

1 Onion finely chopped

2 green chilies chopped

1 tsp turmeric powder

½ tsp roasted cumin seeds crushed

2 tsp coriander

Salt to taste

Oil for cooking

Method:

Combine all the ingredients and make a thick batter using water.

Heat and grease a non-stick pan.

Spread a quarter of batter to make 2 mm thick pancake.

Cook on both the sides till golden brown.

Serve hot.

Cabbage and Paneer Sandwich

Ingredients:

Bread Slices

1 cup grated cabbage

¾ cup crumbled paneer (cottage cheese)

2 tbsp. coriander

2 green chillies finely chopped

Butter for grilling

¼ tbsp. pepper

Salt to taste

Method:

Combine the Cabbage, Paneer, Coriander, Green Chillies, Butter, Pepper and Salt.

Make the filling in between two bread slices.

Apply butter in the outer slides of bread and grill it.

Serve Hot.

Mushroom Gravy

Mushroom Gravy – 15 minutes to cook

·         Fresh button mushrooms - 200 gms – into quarters pieces

·         Onion - 1 medium size – Finely Chopped

·         Crushed ginger garlic - 1 tbs ( 2 garlic cloves & 1 inch ginger)

·         Crushed pepper powder - 1/2 tsp

·         Green chillies - 1 or 2 according to taste

·         Corn flour - 1/2 tbs

·         Ajinomoto - 1/4 pinch (optional)

 

Method:

Heat a tbs of Olive oil in the pan. Add the chopped mushrooms; keep frying in high flame for 4-5 minutes

Transfer the fried mushrooms to a separate bowl.

Heat olive oil in the pan, add the chopped onions and fry for 2 minute in high flame. Add crushed ginger, garlic paste and pepper powder, add chopped green chillies also. Fry for 2 more minutes. Add ajinomoto salt.

Add the fried mushroom to the pan, add 1 cup of water. Add required amount of the salt to the gravy and allow to cook.

In the meanwhile, mix the corn flour with a 1/4 glass of water without any lumps.

Add the mixed corn flour mixture to the gravy and keep stirring. After adding the corn flour mixture , the gravy gives you a thick and shiny texture.

The gravy is done, you can transfer to a serving bowl. You can serve it now!!

Kabuli Chana Recipe (Chole)

Ingredients:

• 4-5 tbsp oil
• 2 Bay leaf
• Paste of 2 – 3 medium onions
• 3 peeled tomatoes paste/we can use 4 tbsp tomato puree available in market
• 1 tsp garlic paste and 1 tsp ginger Paste (we can use the ginger garlic paste available in the market)
• 2 green chillies, 
• ginger Juliennes
• 1/2 tea spoon Ajwain
• 1 table spoon Anardaana powder
• 2 Green Cardamom Crushed 
• Clove 4 to 5
• 1tsp red Chili powder (Kashmiri if not available then any good red coloured chilli powder)
• 2 tsp of Chole Masala
• 1 tsp of Jeera Powder
• 2 tsp Ground Coriander
• 1 tsp Whole Cumin
• 1/2 tsp turmeric powder
• 1 tbsp Anardaana Powder 
• 200gm Chickpeas

Preparation:

Soak Chole in water overnight or for about 6 hr. and add salt while soaking.

Boil Chole in Pressure cooker, add dried India Gooseberry 1 to 2 (Gooseberry gives the color to the  Chole), 2 tea bags, salt to taste and enough water and pressure cooker it for about 20 minutes or till fully done.

once the chole are boiled remove the tea bags and gooseberries and reserve the drained water from boiled chickpea for cooking.

Take a Karhai/Wok pore oil about 4-5 tablespoon to heat add Bay leaf and whole Cumin once it starts crackling add Green Cardamom and Clove . 

Add Ginger Garlic paste and sauté till the paste is golden. 

Add 2 green chillies and Onions paste and once the mix leave the oil from sides add Anardaana powder and tomatoes paste and sauté it again for 10 minutes till the mix  leaves oil.

Add Red Chilli powder, 2 tsp of Chole Masala, Jeera Powder to the paste and little salt.

Add boiled chole, the reserved Water, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed. 

Make Tempering with oil, Ajwain, Ginger  Juliennes and add to cooked Chole.

Serve it with Bhature or Rice.

Total Cooking time: 45- 60 minutes

Serves: 6 people

How to Make a Chocolate Bouquet

How to Make a Chocolate Bouquet

Mother's Day, birthdays, and holidays present great opportunities to create your own specially made bouquet of chocolates for the chocolate lover in your life. Here's how to please their sweet tooth as well as their eyes!

Things You'll Need

1) Ferrero Rocher Chocolates (as shown) or any other chocolates 

2) Colorful tissue paper depending on the holiday or occasion.

3) Cardboard box or basket.

4) Long thin sticks, lightweight skewers, or long toothpicks.

5) Scotch tape

6) Scissors

7) Colorful ribbon or any decoration

8) Oasis (a hard foam used by florists to hold flower stems in position)

Steps

1) Create a base for the arrangement. It could be a cardboard box or wicker basket. Put an oasis (a hard foam used by florists to hold flower stems in position) inside. 

2) Choose chocolates that fit the occasion, and are firm enough to support the insertion of skewers or long thin sticks.

3) Push a room temperature chocolate onto a skewer. 

4) Select a 20x20cm square of colorful, plain or printed tissue paper (also reflecting the occasion and matching with the theme of the bouquet) and push it onto the end of the skewer that is not holding the chocolate. Ideally, the skewer should pierce through the center of the tissue paper.

5) Pull the paper all to one end, making somewhat of a petal formation around the chocolate. Twist and secure it at the bottom with scotch tape. 

6) Randomly push the chocolate skewers into the box or basket. Note that the skewers in the image here do not have the tissue paper petals around the chocolates; this is just so that you can easily see the placement of the skewers. 

7) Gently push additional tissue paper skewers in between the chocolates.Finish the bouquet with a big colorful bow or decoration of your choice, depending on the occasion..