Baby Corn Manchurian Ingredients:

Baby Corn 10-15 Corn Flour 5 tsp or 2-1/2 Tbsp Rice Flour 2 tsp Maida / All Purpose Flour 2 tsp Cooking / Baking Soda 1 pinch Red Color 2 pinches (optional) Finely chopped Green chillies 1/4 tsp Time to Prepare: 30 min How to Make Baby Corn Manchurian: 1) Clean and cut the Baby corn into medium sized pieces. Keep aside. 2) Mix Corn flour, Rice flour, Maida, Baking Soda, red color (optional), salt and chopped Green chillies with water just enough to make the batter as thick as dosa batter. 3) Heat oil in a frying pan. Take the cut Baby Corn one at a time, dip it into the batter and drop into heated oil and deep fry. Keep the fried Baby Corn aside. Tempering Ingredients:

Oil Ginger Garlic Paste tsp Chopped Green Chilly 1 Chopped Onion 1 Spring Onion 1/2 cup (optional) Vinegar 2 tsp Soya Sauce 1 tsp Ajino Moto (Tasting / China salt) 2 pinch (optional) Tomato Sauce 1 cup (Hot and Sweet sauce preferred) Coriander leaves / Cilantro

4) Tempering (Masala Mixture):

Heat 2 tsp of oil in a pan. Add chopped Onions, Ginger Garlic paste and chopped Spring Onions and fry till the Onions turn golden brown. Now add Green chillies and fry for a minute. Then add Vinegar, Soya sauce, Ajino Moto, 1/2 cup of Tomato sauce and mix well with a ladle. The masala mixture required for Baby Corn Manchurian is now ready. 5) Mix fried Baby Corn Florets with the Masala mixture. Mix them all well until all the florets blend well with the Masala mixture. If you prefer, garnish with chopped Coriander leaves. The Baby Corn Manchurian is now ready to be served. Serve with your family favorite Tomato Sauce. Note: a) I have avoided using red food color for my Baby Corn Manchurian preparation due to health concerns. You can see from the photograph that the Corn Manchurian still looks good without color and hence color is not really required. b) I have heard from many that adding Ajino Moto (Tasting Salt) gives great taste to the Baby Corn Manchurian. Ajino Moto can be used if the Baby Corn Manchurian is not going to be tasted/consumed by pregnant women or toddlers.

Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice. Recipe will serve 4.

Ingredients:

1/2 lb paneer (approx. 1-1/2 cups cubed) 12 cashew nuts 2 tomatoes chopped 1 green chili chopped 1/4 inch of ginger 3 tablespoons oil 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1 bay leaf 1/2 teaspoon paprika 1 tablespoon coriander powder (dhania) 1/4 teaspoon turmeric (haldi 1/4 teaspoon red chili powder, adjust to taste 1/2 cup yogurt 1 teaspoon sugar 1 teaspoon salt, adjust to taste 1/4 teaspoon garam masala 2 tablespoons chopped cilantro (hara Dhania)

Method 1. 2. 3. 4. Slice paneer into 3/4 inch cubes. Keep aside. Grind cashews into powder-like consistency. Keep aside. Puree tomatoes, green chili and ginger. Keep aside. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil. 5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. 6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds. 7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil. 8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil. 9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency. 10.Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes. 11.Shahi paneer tastes best if it is served hot.

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. Serves 2 to 4.

Ingredients:

2 cups of sliced mushrooms 1 cup green peas 1 cup diced tomatoes 1 teaspoon shredded ginger 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi) 2 tablespoons oil 1 teaspoon cumin seeds (jeera) 1/2 teaspoon turmeric (haldi) 2 teaspoons coriander powder (dhaniya) 1 teaspoon red pepper (adjust to taste) 3/4 teaspoons salt (adjust to taste) 1/2 teaspoon lemon juice (optional) 1 finally chopped green chili (optional)

Method: 1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. 2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds. 3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half. 4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium. 5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. 6. Cook until mushrooms and peas are tender. Close the heat. 7. Add lemon juice and green chili if you like. Serve hot. Notes: 1. Dicing the tomatoes will give a different texture to the curry then tomato puree. 2. Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya). 3. To add heat to this dish, garnish with finely chopped green chilies.

Paneer Tikka Masala

Ingredients:

Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt. Ingredients: 1. 5 2. 1 3. 2 4. 2 5. 3 6. 1 7. 8. 250g 9. 2 10. 2 onions, 11. 12. 3-4 13. cup milk. For Some chopped coriander. tsp. tsp. garlic green tbsp. tsp. salt paneer tbsp. chopped in tsp. tbsp. cut lemon grated cloves, chili, chopped chili to into vegetable 1-inch long turmeric thick thin juice ginger crushed chopped coriander powder taste cubes. oil slices powder yogurt Garnishing:

Method: Method: 1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour. 2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens. 3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning. 4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

My husband is a huge fan of Soy chunks. I had never tried any recipe with soy chunks until recently since I do not like them husband liked it a lot. Time of Preparation : 30 minutes No of Servings : 2 Spice level : 4

. I tried this Soy Chunks fry for the first time and my

Ingredients: Soy Chunks 1 cup Onion 1/2 cup (finely chopped) Tomatoes 1/2 cup (chopped)

Garlic 2 tsp (grated) Ginger 2 tsp (grated) Fennel seeds 1 tsp Sambar powder 1 tsp (according to spice level) Green chillies 2 (finely chopped) Mutton masala powder 1 tsp Garam masala 1/2 tsp Salt to taste Oil 1 tbsp

Method of Preparation: 1. Put the Soy chunks in hot water for 20 minutes. 2. Heat oil in a pan and add the fennel seeds. 3. Then add the green chillies followed by the chopped onions and fry till they become translucent. 4. Now add the grated ginger and garlic and fry for 2 minutes. 5. Then add the chopped tomatoes and salt. 6. When the tomatoes become soft add the sambar powder, mutton masala powder and garam masala. 7. Now remove all the water from the soy chunks and add them to the mixture. 8. Add little water and cover them and cook for 5 minutes. 9. Now remove the lid and fry until dry. 10. Serve with hot sambar rice.

MATTAR PANEER RECIPE

Ingredients:

450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves
Preparation:

Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.

Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.

Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.

Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.