Keerai Masiyal

Keerai Masiyal or Mashed Spinach is the most easiest South Indian side-dish. Its packed with wonderful nutrients and an amazing fresh flavor! This traditional dish has only Spinach. The additional flavor comes from the tempering. This dish goes well with rice, vathakozhambu, sambar.. almost every south indian entrée. What's better? You don't have to chop the spinach. Just wash, clean and cook!

Serves: 2

Ingredients:

Spinach - 2 bunches
Jeera - 1/4 teaspoon
Urad dhall - 1/4 teaspoon
Mustard - 1/4 teaspoon
Coconut Oil - 1 tablespoon
More Milaga ( Dry Chillies saoked in buttermilk) - 2-3
Salt - to taste

Method:

1. Wash and clean the spinach. Add the spinach to a hot kadai. Cook and cover. Do not add water. The spinach will let out some water that is more than sufficient for the final texture.
2. Once the spinach is cooked, let it cool and blend it in a mixer for a few seconds. Take care not to mash the spinach a lot.
3. Heat coconut oil and temper it with mustard, jeera, urad dhall and more milaga. Add this to the mashed spinach along with salt.

Keerai Masiyal is ready to serve! Enjoy with rice and a dollop of ghee. It's heaven!

Punjabi Bhindi Masala

Bhindi/Okra/Ladies Finger is everyone's favorite. I have been an Okra lover ever since I started eating it. Though initially, I was used to traditional Okra recipes, I slowly started to explore many more versions of Okra in the recent years. I am truly amazed at the variety of dishes you can make with Okra. Every time I visit the Indian store here, I make it a point to grab a few pounds of this wonderful vegetable. I have tried various Okra recipes, but I bet this Punjabi Bhindi Masala brought out the flavor of Okra so well, I kind of lost myself while indulging in this flavor-packed sabzi. Punjabi Bhindi Masala has a unique blend of masalas and okra. It goes  Perfectly well with Rotis, Naans and Phulkas. Enjoy cooking this wonderful dish and indulge yourself into the "Okra World"

Serves: 3

Ingredients:

Ladies Finger/Okra/Bhindi (cut into 1 inch pieces)- 1/2 kg
Onion (finely chopped) - 1
Tomato (finely chopped) - 2 (medium sized)
Kasuri Methi - 1/4 teaspoon
Ginger Garlic Paste - 1 tablespoon
Green Chillies - 2
Coriander leaves - 1/2 cup
Coriander Powder - 3/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 3/4 teaspoon
Garam Masala Powder - 1/4 teaspoon
Amchur Powder - 1/4 teaspoon
Jeera - 1 teaspoon
Oil - 2 tablespoons
Salt - to taste

Method:

1. In a kadai, add 1 tablespoon oil and fry the okras for about 10 minutes on low-medium heat. The okras will start to darken and will loose a little bit of their stickiness. Do not add water. Just sauté every 2 minutes. Remove and set aside.

2. Add 1 tablespoon oil in the same kadai. Add jeera and allow to splutter. Add onions, green chillies, ginger garlic paste and salt and cook well.
3. Once the onions are cooked, add turmeric powder, red chilli powder, coriander powder, amchur powder and kasuri methi.  Mix well.
4. Add tomatoes, along with 2 tablespoons coriander leaves and let it cook well.
5. Once the tomatoes are well cooked and oil oozes from the sides, add the sautéed okra and cook well for about 10-12 minutes. Add garam masala.
6.Garnish with coriander leaves.

Serve hot with Roti/Naan/Phulkas!

Fruit & Nut Cups

Fruit Custard is the easiest and the best dessert for everyone. This recipe is just an example of how you can serve your custard in a creative manner. I bet everyone will go in for couple of more servings. Trust me, they would not want to stop eating this dessert. Fruit Custard along with the wafer cups are a huge hit among my friends circle! Try it and let me know

Serves: 8-10

Ingredients:

Mixed Fruits - 1 cup (I used apples, strawberries, bananas, oranges, mangoes, grapes & pears)
Milk - 2 cups
Cashews - 1 tablespoon
Raisin - 1 tablespoon
Cucumber Seeds - 1 tablespoon (optional)
Sugar - 4-5 tablespoons
Condensed milk - 2 tablespoons
Vanilla Flavored Custard Powder - 2 teaspoons
Ice Cream Cups/ Wafer cups - 8-10

Method:

1. Boil 1 1/2 cups of milk.
2. To the remaining 1/2 cup of milk, add custard powder and mix well so that no lumps are formed.
3. Once the milk boils, add the custard-milk mix and stir continuously.
4. The milk will start to thicken. At this point, add sugar and cool it in the refrigerator.
5.  Meanwhile, chop the fruits into small pieces and soak them in about 3-4 tablespoons of milk.
6. Just when you are about to serve, add the fruits, nuts, raisins, cucumber seeds and condensed milk to the custard.
7. Transfer small portions of the fruit custard mix into the ice cream cups and serve immediately when cold!

Tips:

1. You can add any fruit that you want. But naturally, don't add watermelons, cantaloupes or any fruit that has high water content. It will make your custard very watery.

Vegetable Jalfreizi

This is the first Mughlai Dish I made and it was the most amazing side dish I have ever had. The name Vegetable Jalfreizi sounds very complicated but it isn't very difficult to make. All you need is fresh vegetables and the spices that already line up your kitchen counter. This dish is very delicious and rich and the best thing.. not very high in calories! So, what are you waiting for, dive in and indulge in the most amazing flavours that vegetarian cooking can offer!

Serves: 5

Ingredients:

Onion (diced) - 1 cup
Carrot (diced) - 1 cup
Capsicum/Bell Pepper (diced) - 1/2 cup
Paneer/ Cottage Cheese (diced) - 1 cup
Tomato (diced) - 2 cups
Cauliflowers (small florets) - 1 cup
Potatoes (diced) - 1/2 cup
Green Chillies - 2 or 3
Turmeric Powder - 1 teaspoon
Pepper Powder - 2 teaspoons
Red Chilli Powder - 1 1/2 teaspoons
Dhaniya Powder/Coriander Seed Powder - 2 teaspoons
Garam Masala Powder - 1 teaspoon
Ginger Garlic Paste - 2 tablespoons
Yogurt - 1 cup
Bayleaf - 1
Cloves - 3
Jeera/Cumin Seeds - 1 tablespoon
Chopped Coriander - 1 cup
Salt - to taste
Oil - 2 tablespoons

Method:

1. Heat oil in a large saucepan and add jeera, bay leaves. Once they are fried, add onions.
2. Add the carrots and Sauté well . Add ginger garlic paste, turmeric powder, red chilli powder and mix well.

3. Add Dhaniya powder, garam masala and half the quantity of coriander. Mix well. Let it cook for a minute or two.
4. Add the tomatoes and salt. Mix well.

5. Allow it cook till the oil seeps out of the cooked tomatoes.
6. Add bell peppers, paneer, cauliflower, potatoes and mix well.

7. Add water and salt, if required. Cover and cook.
8. Add the yogurt and mix well. Cover and cook.

9. Garnish with coriander leaves and serve hot!

Enjoy your Vegetable Jalfreize with rotis, chapathis or ghee rice

Tips:

1. You can add the vegetable of your choice. You can add Yellow, Red Bell peppers as well.
2. Mushrooms and spinach can be added. Add them just before you add yogurt.

Keerai Kootu

The best part about Spinach is that it cooks in seconds... and, it tastes great... and, its yummy!

This yummy, healthy dish is a must have every week! My husband loves Spinach and this makes me to try out many Spinach-y dishes. This recipe is specially here for one of my good friends.

Serves: 3 people

Ingredients:

Spinach - 1 bunch
Moong Dhall - 3/4 cup
Dry Red Chillies - 5
Channa Dhall/Kadalai Paruppu - 1/2 tablespoon
Hing/Asafoeitda/perungaayam - a pinch
Sambar Powder - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Jeera or Mustard - 1 tablespoon
Coconut Oil - 1 tablespoon (optional)
Salt - to taste

Method:

1. Pressure cook the moong dhall to 3-4 whistles.
2. Cut the spinach into small pieces randomly. Wash it well thrice to remove any mud sticking to the leaves.
3. Boil the spinach with a few drops of water with turmeric powder.
4. Once the spinach is boiled, add the cooked moong dhall, sambar powder and salt. Mix well.
5. Let it cook well till the smell of sambar powder is gone.
6. For the tempering, heat oil and add jeera or mustard. Add hing, dry chilli and channa dhall. Finally, add it to the spinach mixture and mix well.
7. Add the coconut oil just before serving for an additional flavor.

Yummy Keerai Kootu is ready to serve!

Tip:

1. Don't add a lot of water when boiling the spinach. The spinach will let out its own water.
2. You can also add grated coconut to the kootu.

Vella Seedai

In continuation to my Uppu Seedai Blog, here's my recipe to Vella Seedai.

Makes: Approx 300 grams of seedai

Ingredients:


Rice Flour - 1 cup
Urad Dhall Flour - 2 tablespoons
Butter - 2 tablespoons
Coconut (grated) - 1 tablespoon
White Sesame Seeds - 1/2 tablespoon
Jaggery - 3/4cup
Cardamom Powder - a pinch
Oil - For frying

Method:

1. In a separate bowl, add jaggery. Pour water that is enough to cover the jaggery. Set it aside for about 20 minutes to let it dissolve. Filter the jaggery water to remove impurities.
2. Meanwhile, sieve the rice flour and urad dhall flour twice individually, to make sure you get rid of small grains that remain in the flour.

3. Dry roast the rice flour and urad dhall flour separately for 3 minutes each.

4. Dry roast the sesame seeds till they turn a little golden brown.
5. Dry roast the coconut so that the moisture gets evaporated.
6. Boil the jaggery water in high flame for around 10 minutes. Heat until there are a lot of bubbles. Turn off the gas and set the jaggery aside to cool.

7. In a bowl, add the flours to sesame seeds, butter,coconut and mix well.

8. Add the jaggery water, little by little and mix the dough well to form a smooth pasty dough.
9. Make balls about 1-1.5 cm in diameter (Bigger than the uppu seedai. You don't want them to be too small or too big.)

10. Heat the oil and deep fry the seedais in medium heat till they turn dark brown. Make sure they turn dark brown evenly.

Yummy sweet,crispy vella seedais are ready to eat!

Tips:

1. Sieve the flours well and make sure you don't have any foreign materials. 
2. Dry roast the coconut.
3. Make sure the balls are not very tightly and evenly rolled. Seedais are not supposed to be evenly shaped. Just roll them for two seconds and leave them aside for about 5 minutes.  This allows the moisture to evaporate and thus the seedais will not burst when immersed in Oil.
4. Even after all this, if you are scared, you can prick each and every seedai with a toothpick and fry it. 

                            Hope you have a safe and enjoyable time making Seedais!

Uppu Seedai

I could not wait to try out the seedais for Gokulashtami. I was intially very scared to make Uppu Seedai and Vella Seedai, but once I made them, I realized it is not very difficult. You just need to be "very extra" careful when making the dough. Fortunately, I didnt have any calamities while preparing the seedais... I mean the bursting, of course. At the end of the day, I was very content that I am capable of making yummy snacks at not much a risk!

Everyone generally gets confused with the proportions, so I kind of did some research online and went with Sharmi's Passion. So for anyone who is scared to try out these seedais but really want to make some, here's the recipe.

Makes: Approx 300 gms of Seedai

Ingredients:

Rice Flour - 1 cup
Urad Dhall Flour - 2 tablespoons
Butter - 2 tablespoons
Coconut (grated) - 1 tablespoon
White Sesame Seeds - 1/2 tablespoon
Salt  - to taste
Oil - For frying
Water - 2-3 tablespoons

Method:

1.Sieve the rice flour and urad dhall flour twice individually, to make sure you get rid of small grains that remain in the flour.

2. Dry roast the rice flour and urad dhall flour separately for 3 minutes each.

3. Dry roast the sesame seeds till they turn a little golden brown.
4. Dry roast the coconut so that the moisture gets evaporated.

5. In a bowl, add the flours to sesame seeds, butter,coconut and salt.

6. Add water in three intervals very carefully and mix the dough well to form a smooth pasty dough.
7. Make small pea-sized balls and let them stay on paper or a piece of cloth for about 5 minutes.

8. Heat the oil and deep fry the seedais in medium heat till they turn golden brown. Make sure they turn golden brown evenly.

Yummy melt-in-the-mouth, crispy seedais are ready to eat!

Tips:

1. Grease your hand with a bit of oil to avoid the dough sticking onto your palms.  

These tips will help you reduce the instance of seedais bursting:

1. Sieve the flours well and make sure you don't have any foreign materials. 
2. Dry roast the coconut.
3. Make sure the balls are not very tightly and evenly rolled. Seedais are not supposed to be evenly shaped. Just roll them for two seconds and leave them aside for about 5 minutes.  This allows the moisture to evaporate and thus the seedais will not burst when immersed in Oil.
4. Even after all this, if you are scared, you can prick each and every seedai with a toothpick and fry it. 

                        Hope you have a safe and enjoyable time making Seedais!

Thattai

Its my first Gokulashtami after my wedding and I wanted it to be great. So, I decided to make quite a lot of snacks that Lord Krishna would very much like. I started with this amazing Thattai recipe that I got from my mom. The thattais came out perfectly and melt in the mouth as well. For all those who are looking for a yummy thattai recipe, read on...

Makes: 20 thattais (varies with the size of each thattai)

Ingredients:

Rice Flour - 1 cup

Urad Dhall Flour - 2 tablespoons

Channa Dhall/Kadalai Paruppu - 2 tablespoon

Butter - 3 tablespoons

Red Chilli Powder - 1 tablespoon

Curry Leaves - 2 or 3

Asafoetida/Hing/Perungaayam - a pinch

White Sesame Seeds - 1/2 teaspoon

Salt - to taste

Oil - for frying

Water - 2-3 tablespoons

Method:

1. Soak the channa dhall for about 30 mins in warm water 

2. Sieve the rice flour and urad dhall flour twice individually, to make sure you get rid of small grains that remain in the flour.

3. Dry roast the rice flour and urad dhall flour separately for 3 minutes each.

4. Dry roast the sesame seeds till they turn a little golden brown.

5. In a bowl, add the flours to sesame seeds, butter, red chilli powder, asafoetida, curry leaves, salt and channa dhall.

6. Add water in three intervals very carefully and mix the dough well to form a smooth pasty dough.

7. Grease a plastic sheet with oil. Make a lemon sized ball out of the dough and flatten it with your fingers to form a circular disc. Prick them with a fork to minimize puffing while frying.

8. Heat the oil and deep fry the thattais in medium heat till they turn golden brown. Make sure they turn golden brown evenly.

Hot, crispy, melt-in-the-mouth Thattais are ready to eat.

Tips:

1. Cut the curry leaves into tiny pieces. If there are larger pieces, they tend to separate from the dough when frying.

2. Sieve the flours well and make sure you don't have any foreign materials. 

3. Grease your hand with a bit of oil to avoid the dough sticking onto your palms.

4. Prick the flattened dough with fork multiple times to avoid puffing up while frying.

White Chocolate Chip Cookies

My husband wanted me to try my hand at baking some cookies, so this is what I made. Its easy to make and  takes very little time.

Makes: About 25 cookies, 2" in diameter.

Ingredients:

Unsalted Butter - 1 cup
All-purpose flour - 2 1/4 cups
White Sugar - 2/3 cup
Brown Sugar (I used the dark brown sugar) - 2/3 cup
Eggs - 2
Mixed nuts - 1/4 cup (I used Cashews, Almonds and Walnuts)
Salt - 1 teaspoon
Pure Vanilla Extract - 2 teaspoons
Unsweetened Cocoa Powder - 3/4 cup
Semi-sweet White Chocolate Chips - 1 1/4 cup
Baking Soda - 1 teaspoon

Method:


1. Pre-heat the oven to 375°F or 190.5°F.
2. Mix the flour, cocoa powder, baking soda and salt in a bowl.
3. In another bowl, add butter, white sugar, brown sugar and beat it till it becomes creamy.
4. Add the eggs, one at a time, beating it well after every addition.
5. Pour in the vanilla extract and beat well again.
6. Combine the flour mix, adding it in short intervals, beating well after every addition.
7. Add the white chocolate chips and the nuts, and mix well with a spatula.
8. Roll into balls, flatten them a bit and bake them in an ungreased cookie tray for 11 minutes.

Chocolate Fudgy Brownie

What's more yummy than a fudge brownie? Here's a very simple recipe to try it out - Just be careful about the proportions. Follow them as it is here, and I promise you a brilliant Fudge Brownie!

Makes : 9 Brownies

Ingredients:

For the brownie:

Unsalted butter - 1/2 cup or 8 tablespoons
Sugar - 1 cup
Eggs - 2
Pure Vanilla Extract - 1 teaspoon
Unsweetened Cocoa Powder - 1/3 cup
All Purpose Flour - 1/2 cup
Salt - 1/4 teaspoon
Baking Powder - 1/4 teaspoon

For the frosting:

Pure Vanilla Extract - 1 teaspoon
Unsalted butter - 3 tablespoons
Unsweetened Cocoa Powder - 3 tablespoons
Honey - 1 tablespoon
Confectioner's Sugar - 1 cup

Method:

For the brownie:

1. Pre-heat the oven to 350°F or 177°C.

2. Grease an 8" baking tray with butter and flour.

3. Melt 1/2 cup butter. Stir in 1 cup sugar and beat well. Add the eggs and 1 tsp vanilla extract and beat well. 

4. Add 1/3 cup cocoa powder, 1/2 cup all-purpose flour and beat well. Add salt and baking powder and mix well.

5. Pour the batter into the greased tray and spread it evenly with a spatula. 

6. Bake for 25-35 minutes until a toothpick comes out clear when pierced into the brownie.

For the frosting:

1. Add 3 tablespoons softened butter, 3 tablespoons cocoa powder, honey, vanilla extract, confectioner's sugar and mix well with a spatula to form a thick chocolate paste.

2. Spread evenly over warm brownie to give a nice chocolate coat.

Brownies are ready to be served!

Crispy Fingers

Tried out this awesome dish for evening snacks today... and it was a hit! Try it out and tell me how it turned out. It is pretty easy and fun to make!

Serves: 3

Ingredients:

Ladies Finger/Okra/Bindi - 20 nos. (small ones preferably)
Red Chilli Powder - 2 teaspoons
Jeera Powder - 1 teaspoon
Aamchur Powder - 1 teaspoon
Maida - 3-4 tablespoons
Water - 1/4 cup
Salt - to taste
Bread Crumbs - 1 cup
Oil - for frying

Method:

1. Slit whole okras vertically as shown in the picture.

2. In a plate, add red chilli powder, jeera powder, aamchur powder, salt and mix well.

3. Stuff the okras with the powder mix such that the okras don't split open.

4. Dissolve maida in water to form a paste like Dosa/Idli Batter.

5. Dip the stuffed okras into maida one-by-one and ensure there is a thick coating of the maida paste on every okra.

6. Roll the okras in bread crumbs. To ensure an even coat of the brad crumbs, roll them between your palms as well.

7. Deep fry the okras in oil.

8. Crispy Fingers are ready to be served! Serve Hot!

Vegetable Kebab

Was wondering what to make for a snack on Sunday. Shouldn't be calorific, should be healthy and yummy. Well, this is what struck me. Try it out n let me know how it tasted.

Serves: 3

Ingredients:

Veggies:
Carrots - 1 (sliced)
Capsicum (Bell Peppers) - 1 (sliced)
Potato - 1 (sliced)
Onion - 1 large
Panner - 4 small rectangular slabs
Oregano seasoning - 10-15 gms
Salt - to taste
Pepper powder - to taste
Vegetable Oil - 6-7 tablespoons
Chilly flakes - 10 gms
Lemon juice - to taste

Method:

1. Pre-heat the oven.
2. Boil potatoes and carrots for 1 few mins (You don't need to even half-boil them. This is just soften them)
3. In a small cup, mix oil, chilly flakes, salt, pepper powder, oregano and lemon juice.
4. Coat the veggies with the seasoning mix, one by one, and arrange them on kebab sticks. Its best to have onions between each vegetable.
5. Once all the kebab sticks are ready, grill them in the oven.

* Make sure you keep an eye on the vegetables getting cooked. There is a high possibility of the vegetables gettin charred. To prevent this, keep rotating the sticks once in a while and give them a slight brush with the left over seasoning now and then to ensure the veggies get properly cooked.

* Your kebabs are ready once the veggies start getting roasted! It has a nice smoky flavor if its slightly well roasted!

Enjoy the yummy, tasty vegetable Kebabs!

How to make Vegetable Lasagne

Thanks to me being in UK, I could learn this Italian Dish. An extremely heavy, yummy, and cheesy main dish! Try it out!

Serves: 3

Ingredients:
Lasagne strips - 4 (depending on the size of your baking dish)
Mozarella cheese - 300 gms (shredded)
(TIP: you can use a mix of cheddar, parmesan and mozarella instead of using Mozarella alone)


Veggies:
Carrots - 1 cup
Cauliflower - 1 cup
Peas - 1 cup
Cabbage - 1/2 cup
Oregano seasoning - 1-2 teaspoons
Salt - just a pinch

White Sauce:
Butter - 1 tablespoon
Maida - 1 tablespoon
Milk - 1 cup
Pepper powder - a pinch


Method:

To make the white sauce:
1. In a dry pan, add butter, maida and pepper powder and fry the maida till it turns light brown.
2. Add Milk and keep stirring in low flame till it becomes a thick paste.
3. Add about 1/4 cup cheese and stir till it melts.

For the veggies:
1. Cut the veggies into small cubes.
2. Boil them (with salt) in the microwave for about 10 mins till they are half-cooked.
3. Drain the water and add oregano seasoning. Mix well.

* Once the veggies and the white sauce are ready, grease a baking dish with butter.
* Pre-heat the Oven.
* Add a layer of vegetables, cover the layer with a layer of thick white sauce.
* Place lasagne strips on the white sauce layer.
* Repeat the vegetable and white sauce layers.
* After the final layer of white sauce, add grated cheese. Make sure it covers the whole top surface.
* Bake in the oven at about 200 degrees for 45 mins.
(Tip: to find out if the lasagne has baked, insert a knife or a fork and make sure the lasagne strip is soft. Also, note if the cheese has turned color)

Lasagne is ready to eat! Enjoy

Roti Noodles

I got to learn this new recipe from a TV show. Tried it tonight and trust me, it was brilliant! i tot its worth sharing! Pl try it out n lemme knw hw it tastes!

Ingredients:

Left over rotis - abt 6 or 7

1 big onion - sliced

1 tomato sliced

1/2 capsicum - sliced

garam masala - 1 teaspoon (can use pav bhaji masala for a different flavor as well)

garlic (optional)

dhaniya powder – ½ teaspoon

turmeric powder - a pinch

red chilli powder - 1/2 teaspoon

tomato ketchup - 1 1/2 tablespoon

soya sauce - 1/2 teaspoon

salt - to taste

chopped coriander

lemon juice - 1/2 teaspoon (optional)

Method:

For the noodles:

1. Heat the left over chapathis to make it soft.

2. Roll them length wise tightly and cut them with scissors to form spiral pieces, as in the picture.

3. Unwind the spiral pieces to get long noodle-like strips.

To make the masala (tastemaker):

1. Heat oil and add onions garlic and salt (Tip: If you add salt along with the onions, the onions tend to cook faster).

2. Add capsicum once the onions are cooked.

3. Add garam masala, red chilli powder, turmeric powder and dhaniya powder.

4. Once these are cooked well, add tomatoes, roti strips, tomato ketchup, soya sauce and stir for a few minutes.

5. Add coriander leaves and mix well.

Hot Roti Noodles is ready to eat. Enjoy a healthy, delicious meal!

BAKED CORN

Cookin time: 35 mins

Preparation time : 10 mins

Serves 8

Ingredients:

1 packet frozen corn (preferably sweet corn, 3-4 corns)

100 grams cheese

Butter (to fry)

Salt and pepper to taste

For white sauce:

2 tablespoons butter

2 tablespoons plain flour (maida)

2 teacups milk

Salt and pepper to taste

Method:

1. Take a knife and make a slit on the corn’s peel to expose the corn’s kernels.
2. Wash the corn in such a way that the kernels are also cleaned.
3. Now, keep the corn along with its peel in the microwave oven and heat for 3-4 mins.
4. The corn is baked!

For white sauce:

1. Heat butter in a kadai/fryin pan and let it melt.
2. Add maida to it and keep stirring till the maida gets roasted in the butter.
3. One the maida turns light brown in color, and once ur able to smell the fried maida, add milk to it and keep stirring till the mixture becomes a paste or till it reaches the consistency of molten cheese.
4. Let the mixture cool down a bit.
5. White sauce is ready!!

For the corn part:

1. Pre-heat the oven.
2. Separate the corn kernels from the corn and put them in a greased vessel (as in, a vessel that is coated wit ghee/butter in the inside. U use it for baking purposes).
3. Add the white sauce that you’ve prepared to the kernels and mix well.
4. Add grated cheese on top and bake it in the oven until the top layer turns brown.

Yummy baked corn ready! Eat it hot.. It’ll help u put on loads of weight!! Lol

ONION TOMATO PASTE

Ingredients:

2 onions (diced)

4-5 tomatoes

1 teaspoon mustard

1 tablespoon garam masala

1 tablespoon jeera powder

Turmeric powder – a pinch

Red chilly powder – to taste

Salt to taste

Coriander leaves (if u want)

Ginger/garlic/green chilly paste

Oil – 4-5 tablespoons

Method:

1. Heat little oil in a kadai.
2. Add onions and the ginger/garlic/chilly paste.
3. When the onions turns light brown, add the tomatoes and keep stirring.
4. Once the tomatoes become very soft, grind the whole mixture in a mixie till it becomes a paste (u can add a little bit of water if u want while u grind)
5. Heat remaining oil in the kadai and add mustard seeds. Let it splutter.
6. Add the tomato/onion paste to it and keep stirring.
7. Add salt, garam masala, jeera powder, turmeric powder, red chilly powder and salt and keep stirring.
8. Keep stirring for 5-ten mins.
9. Once you see the oil getting separated from the mixture, add coriander leaves and switch off gas.
10. Let it cool. Now keep this paste in a container and add it to any gravy items (like rajma/channa n all). Hints given below.
11. This mixture will remain for a long time if u keep in the fridge

TIPS:

1. Keep a paste of ginger/garlic/g.chilly paste always in ur fridge. U can use it in case of emergency.
2. The tomato/onion paste can be used for making channa/rajma/ paneer related items. For this, add this mizture in a kadai first, let it heat and add the boiled channa/coiled rajma/ panner to it. Add 3 cups water and let it boil. Ur channa/rajma/panner dish is ready!
3. For any help, feel free to contact me!! Lol lol