Baby corn soup

Ingredients:


5-6 pieces of baby corn
1 medium size potatoes
2 tsp butter
Salt to taste
Pepper powder
1 cup milk

Method:

Pressure cook the baby corn with a mix of water and milk. Grind it along with boiled potatoes.

Heat butter, add mixture, salt and pepper to it. To make the soup thinner, add milk. Allow it to come to a boil.Serve hot with croutons of your choice

Butter Chicken

Ingredients: 



chicken - 1 kg
butter - 250 gms
ginger paste - 1/2 tbspn
garlic paste - 1/2 tbspn
onion - 1/2 kg
tomato - 1/2 kg 
cashew - 10 gms
chilly pdr - 3 tsp
dhaniya pdr - 2 tsp
turmeric pdr - 3/4 tsp
garam masala pdr - 3/4 tsp
spices - 2 each (cinnomon, clove, cardamom)
jeera - 1/2 tsp
methi - 1/4 tsp
cream - 1/4 cup
oil - 1/2 cup
salt to taste.






Method:

1. Dry roast jeera and methi, powder it.
2. Cook chicken, adding ginger, garlic paste and turmeric pdr.
3. Melt butter saute, onion and cashew till soft.
4. Allow it to cool and grind to a smooth paste.
5. In the remaining butter, add spices saute and in low heat, add all powders except the dry roasted.
6. Then add the ground onion paste and tomato puree.
7. After 5 mins, add the chicken.
8. When the gravy thickens, put the dry roasted powder.
9. Cook again for few secs, garnih with a tbspn of cream.
10. serve hot with indian breads (roti, nan, kulcha, paratha).

Sweet corn pulav

Ingredients:


1 cup basmati rice
1 cup sweet corn
2 tsp oil
1/2 tsp cumin seeds
2 cloves
Piece of cinnamon
1 bay leaf
1 onion cut lengthwise
1 onion and few cashews - grind to paste
Salt to taste
1/2 tsp turmeric powder
1/2 tsp ginger paste
2 tsp garam masala powder



Method:

Soak rice for 1/2 hour. Heat oil, add cumin seeds. When it splutters, add cloves, cinnamon and bayleaf. Add onions chopped lengthwise and fry till it starts changing colour. Add ginger paste, turmeric powder, garam masala powder and the onion cashew paste. Fry for 2-3 mins to get rid of the raw smell. Add soaked rice, salt and mix well. Transfer to a vessel, add 1 1/2 cups of water, sweet corn and pressure cook it.

Garnishing options- fried onions, cashews, coriander leaves.

Veg pulav

Ingredients:


1 cup basmati rice (soaked for 1/2 hr in 2 cups water)
1 tsp oil
1 tsp cumin seeds
1 onion (chopped lengthwise)
Salt to taste
1/2 cup chopped vegetables (carrots, beans and peas)
Small piece of cinnamon
2 cloves
Few roasted cashews


Method:

Heat oil, add cumin seeds, cloves and cinnamon. When it splutters add onions and cook for a minute. Add the soaked rice after draining the water to a different vessel (not to be thrown). Fry for 2 minutes and then transfer it to a vessel for pressure cooking. Add the water that was used for soaking the rice and vegetables. Add salt and pressure cook for one or two whistles.

Mix well without breaking the cooked rice and garnish with roasted cashews. Serve hot with any spicy gravy of your choice or as it is for kids.

RAWA ROTI

Ingredients:

Fine rawa - 2 cups
Water - 2 cups
Salt - 11/2 tsp
Asafoetida - a pinch
Green chillies - 8
Peeled small onions - 1/2 cup
Sour curd - 2 Tbl. sps
Finely cut coriander& curry leaves - 1 1/2 Tbl.sps
Oil - for frying


For seasoning:

Mustard seeds - 1/4 tsp
bengal gram dhal 1 tsp


Method:

Grind green chillies along with salt and asafoetida.

Heat oil in a heavy frying pan (deep curved ) add seasoning and then pour water.

When water comes to boiling point, reduce flame and mix rawa by stirring constantly.

Remove from fire and allow to cool down.

Mix green chilli paste. finely cut small onions, sour curd and coriander leaves.

Knead to a thick dough.

Make balls, and pat on a  wet cloth or polythene sheet, to thick rotis.

Heat a tawa and fry rotis, with enough oil on both sides.



Yield: 12 rotis


Caloric value: 1 roti - 113 calories.

ONION KULCHA

                                          Prepare dough as mentioned in plain kulcha

Ingredients for filling:


Grated onion - 4 cups
Oil - 5 Tbl.sps
Powdered salt -1 tsp
Tomato sauce -3 tsp
Chilli sauce -1 tsp
Red chilli powder - 1/2 tsp



Method :

Heat oil in a deep curved pan and fry grated onion till golden brown.( oil separates )
Mix all the other ingredients and remove from fire.
Stuff 1 or 2 tablespoon of filling for each kulcha.( refer stuffed parathas ).
Fry on a hot tawa using little oil for frying both sides.
Press well and drain on absorbant paper. Serve hot.


Yield: 10 stuffed kulchas.


Caloric value:

1 stuffed kulcha = 283 calories.