Baby corn masala gravy| How to make hotel style babycorn capsicum curry

I like corn recipes ,hence when i had seen this babycorn capsicum gravy on chef and her kitchen I bookmarked the same & tried it last weekend.the end result was fantastic .




This is a onion tomato based rich gravy with addition of cashewnuts & cream /milk

I served this delicious curry along with tandoori roti & steamed rice.I followed her exact recipe without making any changes

Recipe source :chef and her kitchen


Ingredients:

8-10 Babycorn( Slice them into 1.5 inch pieces)
1 medium green capsicum cut into longitudinal pieces
1 Onions sliced
2 Tomatoes chopped
7-8 cashewnuts(or 2-3 tbsp Watermelon seeds)
2 tsp Ginger-Garlic paste
1 tbsp Red chilli powder
1 tsp Coriander powder
1 tsp Kasuri methi
1/2 tsp Garam masala 
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder
1/2 tsp Cumin seeds
a pinch of Sugar
2-3 tbsp Cream(or 1/4 cup Milk)
2 tbsp chopped Coriander
Salt to taste
2-3 tbsp Oil
1 tbsp Butter


Method:

1 Wash baby corn into 1" pieces and cut them into halves .Saute them in 1 tbsp oil till they turn golden brown .Or you can even boil them in water .They should be crisp and not completely cooked.

2.In same oil then add sliced capsicum and fry for another 2-3 mins.Add a fat pinch of salt while frying the vegetables.The capsicum should be really crisp and slightly soft.



3.Heat 1 tbsp oil in a kadai,fry the sliced onions till pink,add ginger-garlic paste and chopped tomatoes and fry for 5-6 minutes till tomatoes become soft.Add cashewnuts(or water melon seeds), red chilli powder,coriander powder,jeera powder,turmeric powder,a pinch of sugar,amchur powder and salt and fry until the masalas are cooked.Cool the mixture and grind all these ingredients to a smooth paste.Add enough water while grinding but make it into a real fine paste.


4.Heat 1 tbsp oil and 1 tbsp butter in the same kadai and crackle cumin seeds.Add the ground paste and fry until the oil leaves the edges.Add the cream(or milk)  to the curry and mix well.

5. Add the roasted babycorn and capsicum and kasuri methi to it and cover it and cook for 3-4 mins.Switch off the flame.

6.Serve it hot garnished with coriander leaves & a dash of lemon juice along  with Roti/Phulka/Chapati/Naan or Pulao/Jeera rice.


Tips:

1.Above recipe can be used to make mixed vegetable masala curry with mixed veggies like Babycorn ,carrot ,paneer , Peas,colored peppers 


2.You can use either cream or milk in the recipe.

3.You can even add 1/2 cup of dahi  instead of milk or cream

4.Do not skip dash of lemon as it would definitely make it more tasty

Mugachi amti | Green moong amati -curry

Feeling refreshed & energetic after my Alibag Trip .Meeting mom, relatives & family friends after almost one and half year was a pleasant experience.

Had loads of fun , ate my favourite dishes ,did a lot of shopping & best part was eating all my favourite dishes cooked by mummy.

Nothing can beat the taste of recipes made by mummy , i guess everybody will agree with me on this 

One such recipe was mugachi amti .Amti is a curry made with lentils & is thinner in consistency so you can have it with chapati as well as rice.This is rarely made by me as husband doesnt like it .

I have even posted dry mugachi usal recipe here

So here we go to the recipe .I had it with batata bhajji  (potato pakoda )and rice





Ingredients:

½ Cup Whole sprouted Moong (mod alele mung)
2 tsp Oil, 
¼ tsp mustard seeds
¼ tsp Cumin seed
pinch of Asafoetida Powder
½ tbsp Turmeric Powder
1 tbsp Red chili Powder / skp masala
3-4 curry leaves
2 Garlic cloves, crushed or 1 tsp ginger garlic paste
1 medium onion 
1 medium Tomato(optional)
1 tsp Tamarind paste or 2-3 Kokum
1 Tsp Goda Masala (Maharashtrian Masala)/garam masala
1 tsp jaggery/sugar
2 -3 Tbsp Fresh Grated Coconut / fresh cocnut vatan
Salt to taste
Chopped Cilantro for garnishing


Method:


1) Soak green whole moong for  8 hours & let them sprout.

2) Click here for detailed recipe for how to sprout moong

3) In a wok, heat 2 tsp oil. Temper with Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red Chili Powder, Curry Leaves, and Crushed Garlic cloves. Add Coconut and stir fry for 15 seconds. If you are using Onion, cut it lengthwise, add it to wok and let it cook till it becomes translucent. Add Tomato Cubes.

4) Stir fry tomato cubes for 1-2 minutes. Add cooked moong and sauté for 2 minutes. Now add 2 cup water and Tamarind paste.

5) Let Amati boil for 1-2 minute. Then add Jaggery and Goda Masala. Add salt. Let it boil on medium heat. Garnish with chopped cilantro.

Serve hot with white rice or Chapati.

How to roast groundnut (peanuts) in microwave?

Roasting your own peanuts is fun and easy especially when you have a microwave.

Peanuts or groundnuts ,also known as shengdana in marathi play an important role in maharshtrian cooking,especially during fasting or upvaas.

Roasted peanuts are deshelled and then are ground to a powder know as shengdana koot in marathi.Roasting your own peanuts is fun and easy especially when you have a microwave.

Peanuts or groundnuts ,also known as shengdana in marathi play an important role in maharashtrian cooking,especially during fasting or upvaas.

Roasted peanuts are deshelled and then are ground to a powder know as shengdana koot in marathi

 Roasted peanuts have a more intense flavor than raw peanuts and make ideal snacks for parties, seasonal events, and even for adding to some recipes. Follow these simple steps to roast your own peanuts at home. Enjoy.

Ingredients:

Microwave

peanuts /groundnuts


Method:

1)Place  peanuts or groundnuts in a microwave safe bowl or flat baking tray or cookie sheet .take a dish which has a bigger circumference so that peanuts are spread wide across the dish and will get roasted evenly


2.Now select microwave at HIGH microwave power and place the bowl inside microwave.

3.Microwave on HIGH power for 3 minutes initially.after 3 minutes remove peanuts & stir upside down with spoon

4.Microwave again for another 2 minutes & remove dish .Now check the peanuts would have got roasted to a brown colour.If you want to roast them more than repeat process for another minute



5.Remove from the oven. If you haven't already remove the skin from the peanuts and you still wish to do so, use the following nifty trick. Place the roasted peanuts in a jar or container and shake them, or into a clean dish towel and rub them. Take the jar, container, or towel outside and open them up and blow away the loose skins.There may be some that still require you to remove the skins by hand but that's up to you.

Tips:

1.Time required for roasting will vary as per microwave model & company

2.After 4 minutes of roasting be careful in setting time in intervals of 1 minute or less as there are chances of peanuts getting burnt .

Baingan Bharta Punjabi Style

Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha or Wangyacha Bharit is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. 

It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil.Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.

In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language (Hindi: "बैंगन का भरता", Gujarati: "odo", Bengali: বেগুন ভর্তা "begun bhôrta", Marathi: "Wangyacha bharit").

The Punjabi Baingan Bharta has many fans all over the world. Baingan or brinjal cooked directly over the flame till the skin is charred and can be peeled off combined with a fine blend of spices and some ghee makes up this brilliant creation. While selecting the brinjal for this recipe be sure to choose one's that are large with a shiny smooth surface as these are likely to have a lower number of seeds. All in all this scrumptious dish is worth all the time and mess it may create!!

Ingredients

1/2 large sized (750 grams) brinjal (baingan / eggplant)

1/4 tsp oil for greasing

1/2 tbsp ghee

1/2 tsp cumin seeds (jeera)

1/4 cup sliced onions

3/4 tsp grated ginger (adrak)

1/2 tsp grated garlic (lehsun)

1/2 tsp finely chopped green chillies

1/4 cup finely chopped tomatoes

1/4 tsp turmeric powder (haldi)

1/2 tbsp coriander-cumin seeds (dhania-jeera) powder

1/4 tsp garam masala

salt to taste

1 tbsp chopped coriander (dhania) for the garnish

Method :

1) Grease the brinjal with oil and roast it over an open flame till it is cooked.Cool and peel the skin. Mash the pulp thoroughly and keep aside.

2) Heat the ghee in a pan and add the cumin seeds.When they crackle add the onions and sauté till they turn golden brown.Add the ginger, garlic and green chillies and sauté for a few more seconds.

3) Add the tomatoes, turmeric powder, coriander-cumin seeds powder and cook till the mixture leaves oil.Add the mashed brinjal, Punjabi garam masala and salt, mix .

4) Well and cook for 3-4 minutes.Serve hot garnished with coriander.

2 minute chocolate microwave brownie in mug

This is just a simple 2 min. brownie in a mug recipe!its a quick recipe to satisfy your chocolate cravings 

Recipe source :food.com

Ingredients:


2 tablespoons oil or 2 tablespoons butter
2 tablespoons water
2 tablespoons flour
1 pinch salt
1 tablespoon sugar, for cocoa powder
2 -3 tablespoons cocoa powder  or 2 -3 tablespoons instant chocolate drink mix
1 teaspoon vanilla extract (optional)

Method:

1 Add 2 tablespoons of butter or oil.Melt butter.Add 2 tablespoons of water.Add a pinch of salt.Add cocoa or chocolate powder 

2.Add 1 tablespoon of sugar for chocolate powder  OR 2 tablespoons of sugar for cocoa powder.Add 1 teaspoon of vanilla extract 

 

3.Mix all ingredients nicely.Now Microwave it for 1 minute 30seconds   .ENJOY! 
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Baby Corn manchurian gravy recipe

Another Indo-chinese recipe with baby corn for todays post namely .........Baby Corn manchurian  stir fried in a hot and tangy sauce .It  is very delicious Chinese Indian baby corn recipe.




Sizzle up  your BABYCORN with a spicy manchurian sauce. serve  this dish with deep-fried rice  or noodles .

It can be taken as such for appetizer. The end results of this are so satisfying that I recomend you to try this once.

Cold and windy nights are a pleasant and a welcome change from the hot day time .I prepared a spicy Indo-Chinese appetizer, Baby Corn manchurian  last weekend.

If you are a fan of Indo Chinese fusion cuisine, you’ll love this appetizer recipe that is well loved by many us Indian.

I have also posted baby corn manchurian dry recipe here

Ingredients:

Babycorn - 10-12

To marinate:

Ginger garlic paste - 1 tsp
Soy sauce  1 tsp
Salt - to taste
Vinegar - 1 tbsp or lemon juice
red chilli sauce/red chilli powder - 2 tsp
Cornflour - 1/4 cup
pepper powder - 1/2 tsp
maida - 1 tbsp
Water

Oil - to deep fry

For sauce:
oil 1 tbsp
 Green chilly - 2
Chopped spring onion (white & green part) - 1/2 cup
Garlic pods - 10 chopped
ginger 1 inch chopped finely
half green capsicum, cut into thin slices
Salt - to taste
Tomato sauce - 1 tbsp
Soy sauce - 1 1/2 tbsp
chilli sauce - 1 tsp  (adjust as per you spice level)
Cornflour - 1 tbsp mixed with 2 tbsp water
Water - 3/4 cup
sugar 1 tsp
salt as needed

Method :

1.Rinse the corn .If corn is big slice it into two pieces.. Mix all the ingredients given to marinade, combine the corn and let it rest for 30 minutes.





2.Chop the onion, green chilly ,ginger and garlic finely.

 

3.heat oil in kadhai .Deep fry till baby corn is golden brown ,drain on tissue.

4.Heat a Kadhai, add 2 tbsp oil,next add the chopped ginger,green chilli and garlic and saute on high flame for about 30 secs.

5 Add the half of chopped spring onion whites and spring onion green (keep remaining for garnish) and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.



6.Add chilli sauce, tomato sauce, soy sauce, vinegar, sugar and combine.








8. Add the cornflour water and combine on medium flame, tossing the contents, for 2 minutes.toss well adjust seasoning.Add 3/4 cup of water and Now reduce flame let the sauce boil until it becomes slightly thick and velvety in appearance. Add the toasted baby corn and mix well. 

 

9.. Add the sauteed baby corn and toss for a minute on high flame.
garnish with chopped spring onion greens and white .









I am a fan of various corn dishes ,mainly due to its high nutritive value & secondly due to its taste .You will find a variety of corn dishes on my blog like



Corn bhajia /pakoda

Sweet corn salad

baby corn pakoda

Butter corn

sweet corn soup

Corn samosa

Baby corn pulao

Corn cheese balls

Oats Adai Dosa

Today I am here with a healthy adai dosa which becomes more healthy due to addition of oats

Adai is a mixed dal dosa which is made in south india.Normally i am not a fan of oats but try to incorporate it indirectly in diet.

So when I saw oats adai, I instantly tried it .Lentil with oats is a healthy and tasty combination.I served it with tomato chutney

If you like oats you can check oats recipes here




Ingredients:

Powdered oats - 1 cup
Toor dhal - 1/4 cup
Chana dhal - 1/4 cup
Moong dhal - 1/4 cup
Rice - 1/4 cup
Onion - 1 big finely chopped
Red chillies - 2
Garlic - 4 pearls
Ginger - 1/4 inch piece
Fennel seeds - 1/2 tsp
Fresh coriander leaves - 1/2 tbsp
Salt - to taste
Oil - to toast



Method:
1. clean wash dals and rick & soak it for an hour. Then drain water and grind the dals rice with red chillies, garlic, ginger and fennel seeds to a coarse paste.
paste should be coarse

2.In a wide mixing bowl, add the ground paste with powdered oats. Add chopped onions, coriander leaves and required salt.

3. Add water to make it to a batter consistency. Keep aside for an hour. 



4.Heat a dosa tawa and spread the batter like we make for dosa. 
Drizzle oil and cook on both the sides till golden brown.




5.Serve hot with coconut or tamarind chutney or idli podi of your choice.

Tips:

You can make the adai a bit thinner and make it crisp 
One or two tablespoons of grated coconut can be added to the dals during grinding process.
can add chopped curry leaves to above batter

How to make kasuri methi at home ? |How to make kasoori methi in microwave ?

Kasoori methi is an integral part of punjabi cooking.
Kasuri Methi refers to dried leaves of the fenugreek plant. It is an herb with a bitter but addictive taste. Used as a spice in Indian curries, its strong aroma and distinctive flavour fascinate the taste buds!

Though easily available in stores,you can make it at home in an easy ,hygienic and economical way

Culinary Uses 
• Kasuri Methi is generally used as a condiment for flavouring various curries and subzis. 
• It combines well with starchy or root vegetables like carrots, yams and potatoes.
• Add to whole wheat dough to make flavourful rotis and parathas. 
• Add a teaspoon of dried fenugreek leaves to curries, as a spice, along with tomatoes. 
• It is used popularly in handi recipes.
• It can also be roasted and crushed before adding to subzis, to enhance the flavour and aroma. 

 How to Store 
• If kept refrigerated in an airtight jar, it can stay up to 6 months.
• Keep away from moisture. 


Method:

A big bunch of methi leaves

Sunlight oR Microwave


Method:

1) Pluck all the leaves from stems of fresh methi bunch
Clean in running water.Drain all the excess water.

2)Place wet fenugreek leaves on a thin cloth in sun light, cover the leaves with thin cloth so that dust will not get accumulated on leaves and as cloth is  thin  it will allow to dry the leaves in sunlight.
3) Let it dry in sunlight for about 2 to 3 days.

4)Store leaves in an airtight container.

5) Crush them slightly with palms before adding to any dish


How to make kasoori methi in microwave ?

1)Wash the methi leaves 3 to 4 times in running water ,remove the excess water, place them on a kitchen napkin.

2)place them in microwave safe plate. Microwave on high for 2-3 minutes, then turn the leaves around and proceed till you get nicely dried methi leaves. 

TIL GUL RECIPE | TILACHE LADU

Tilgul is a colourful sesame candy coated with sesame seeds; in Maharashtra people exchange tilgul on Sankranti, a Hindu festival celebrated on 14 January. The sweet is a mixture of seasame seed (called "Til" in Marathi/Hindi) and jaggery (called "Gul" in Marathi/Hindi) and hence the name. On the Sankranti eve, families serve their guests with Tilgul while saying "Tilgul Ghya ani, goad goad bola" which literally means "Eat Tilgul and talk all sweet".

Since SANKRANTI festival is celebrated in mid winter ideally Tilgul recipe is a combination that helps keep the body warm due to these heat generating ingredients making it a healthy sweet to enjoy.

Laddu made of til (sesame seeds) with jaggery is a speciality of this festival and most popularly made in the western Indian state of Maharashtra. As such sesame seeds are considered to be very auspicious during this festival and the maximum use of sesame seeds is made during this festival. 

For example, bathing with water containing sesame seeds and eating and distributing tilgul (a sweet made from sesame seeds), offering sesame to Brahmans, lighting lamps of sesame oil in a temple of Lord Shiva 


Ingredients:

1/2 kg white sesame seeds,
1/4 kg jaggery (usually jaggery required for Tilgul is stickier than the normal one and called 'chikkicha gul' in Marathi. ),
1/4 cup dry shredded coconut,
1/4 cup peanuts or chana dalia,
1 tsp cardamom powder
2-3 tsp ghee

Method:

1.Roast sesame seeds over medium heat. When they turn slight golden, remove. Roast shredded coconut till light brown. Roast peanuts.

2.Remove the skins of peanuts and crush them into small pieces. Or use chana dalia instead of peanuts.

3.In a clean heavy-bottomed, nonstick pan, heat jaggery over medium heat. Add 1 teaspoon ghee into it. After some time, it starts bubbling up and changes to light red.

4.Pour sesame seeds, coconut, peanuts and cardamom powder immediately and mix well. This mixture is little sticky and thick.

5.Rub some ghee to the palm of your hands. When the mixture is still hot, take some in your palm. Roll into 1 inch diameter ball.

6.If the mixture gets cold, heat again to make the rolling easier. Make all the ladoos and let them cool. They turn hard and crisp once cool.
7.Store in an airtight container.



Tip: Increase the amount of jaggery if it is less sweet.

BHOGICHI BHAJI|MAKAR SANKRANTI MIXED VEG NO ONION NO GARLIC SABJI

I know its not makar sankranti today .This post was lying in my drafts since long time so thought of posting it today .

Makar Sankranti , Sankranti or Sankranthi marks the transition of the Sun into Makara rashi (Capricorn) on its celestial path. Traditionally, this has been one of many harvest days in India.Owing to the vast geography and diversity of culture in India, this festival is celebrated for innumerable reasons and in innumerable ways depending on the climate, agricultural environment, cultural background and location.

In Maharashtra on the Makar Sankranti (मकर संक्रान्ति) day people exchange multi-colored halwa (sugar granules coated in sugar syrup) and til-gul ladoos (sweetmeats made from sesame seeds and jaggery). Gul-polis (flat bread stuffed with jaggery) are offered for lunch. While exchanging tilguls as tokens of goodwill people greet each other with the words, "Til-gul ghya, god god bola" meaning ‘Accept these tilguls and speak sweet words’. The under-lying thought in the exchange of tilguls is to forget the past ill-feelings and hostilities and resolve to speak sweetly and remain friends.



This is a special day for the women in Maharashtra when married women are invited for a get-together called ‘Haldi-Kunku’ (literally meaning turmeric and vermillion) and given gifts such as utensil, clothes etc. Typically, women wear black sarees or black coloured outfits on this occasion. The significance of wearing black is that Sankranti comes at the peak of the winter season and black colour retains and absorbs heat, helping keep warm.

Bhogichi Bhaji is the special vegetable that is prepared on occasion of Bhogi i.e. one day prior to Sankranti. Traditionally is it cooked without onion and garlic.
Bhogi is the day preceding Sankranti, when a traditional Maharashtrian dish of mixed vegetables is prepared.  The preparation not only makes for a delicious platter but also helps in counter attacking cold.

After all winter is the perfect time in India when all vegetables are easily available. This is prepared by using maximum amount of sesame seeds which are considered healthy when having during cold days. Warm up your tummies this winter with this very healthy, hearty and nutritious dish!


Ingredients:

1 big Potato peeled and cubed
1/4 cup Carrot cubed in small pieces
1 tomato chopped
1/4 cup Lima Beans / Pavta / shravan ghevda
4 to 5 Drumsticks
1/4 cup   fresh green gram (harbhara) /hirwe chane
1/4 cup green peas (matar)
1 brinjal diced
 1/4 cup Green Beans
4-5 -Ber/ Bor (Indian Zizyphus)  (optional)  { See note}

Other ingredients
 2 tbsp Oil
 2 + 1 tbsp Sesame Seeds
 2 tbsp Roasted Peanut Powder
1 tsp Cumin Seeds
1  tbsp Red Chilli powder
1 tbsp kala /goda masala or  Garam Masala
1 tsp Coriander powder
1/4 tsp Turmeric powder
1 tsp tamarind juice/lemon juice (If using bor skip tamarind juice/lemon juice )
1 tbsp Jaggery
 Salt to taste
2 Green Chiilies

Tempering
Oil - 2 tea spoon
Mustard seeds (Rai)- 1/2 tea spoon
Curry leaves 4-5
Asafetida (Hing) - 1 pinch

Garnishing
Coriander leaves
2 tbsp Fresh grated coconut


Method:
 1.Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
 2.Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
 3.Add few tsp of water and again pulse to make in to fine paste.

4.Heat up 2 tbsp oil, add hing curry leaves, cumin seeds,add  green chillies and mix well. let them sizzle up.
 5.Add sesame and peanut pase and cook for 2 minutes. Saute with few drops  of water in between.
 6.Add dry spices(Red chili powder,kala /goda masala / Garam masala, Coriander powder and Turmeric powder) mix and again cook for 2 minutes.
 7.Add potato, carrot,tomato,green peas/harbhara/ drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
 8.After veggies are half way cooked, Add salt to taste, jaggery,tamarind juice some more water if required and cook until all veggies cook properly.
 9.Garnish with Fresh grated coconut, finely chopped coriander leaves and sesame seeds.
 10.Serve hot with Bajarichi Bhakari / Jowar bhakari & red mirchi thecha 

 

Tips:

1.Add ber/bor based on availability. It gives khatta mitha taste to curry.If using bor skip tamarind juice/lemon juice as the bhaji will become too much sour
2. Chop veggies in uniform shape so that they will get cooked evenly.
 3. First pound peanut & sesame seeds in mixie & then add water & grind again to make paste