Tandoori Baby Corn

Grilled Baby Corn is a very tasty dish to be served as a starter.

Time Required: 15 minutes + marinating time

  

Ingredients:

15 Baby Corns

1tsp Ginger – Garlic paste

1tsp Red Chili paste

½ tsp Garam Masala Powder

¼ tsp Jeera / Cumin Powder

¼ tsp Cardamom Powder

½ tsp Chili Powder

¼ tsp Kala Namak / Black Salt

4tbsp Mustard or Olive Oil

Method:

Tie the curd in a muslin cloth and hang it till all the water drains out. Put the curd in a bowl and add Red Chili paste, Ginger Garlic paste, Garam Masala Power, Oil, Black Salt, Salt, Cumin, Cardamom and Chili powders. Mix well. Marinate the baby corn well in this masala paste. Grill the marinated baby corn in a hot tandoor or in an oven till done.  Serve with Tomato Ketchup and Chutney.

Gobi Manchurian

Serves 4 as an appetizer or part of a multi-course meal

Ingredients:

10 to 12 cloves garlic

1 teaspoon ginger-garlic paste 

1 head cauliflower, cut into bite-size florets

2⁄3 cup cornflour

2⁄3 cup flour

1/2 teaspoon salt (according to your taste)

1/2 teaspoon ground pepper

2 tsp. plus 3 tbsp. soy sauce

1 tsp. vinegar

oil for deep fry pan

2 small onions, chopped

8 to 10 fresh green chilis, thinly sliced

3/4 cup ketchup

Cilantro leaves & lemon for garnish

 Procedure:

In a vessel of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.

In a small bowl, mix together cornflour, All purpose flour(maida),  salt, and chilli powder, garam masala powder, ginger-garlic paste, vinegar, 2tbspn soy sauce and add little water to form a batter.

Marinate the cauliflower fritters in this batter for half an hour.

Heat oil in a frying pan for deep fry.

Then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

Add 2 tablespoons of oil in a wok. Sauté onions until soft, about 3 to 4 minutes. Add chilis and Garlic cloves(finely chopped) and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with  pepper to taste. 

 Add drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with  cilantro and lemon slices and serve as a starter.

Chilly Mushroom

Ingredients:

• 400 gm Button Mushrooms
• 2 Capsicums

• 10 green chillies
• 2 medium Onions
• 2 cm Ginger
• 6 flakes Garlic
• 4 tbsp Oil
• ½ tsp Chilli Powder
• 2 tsp Dark Soya Sauce
• 2 tsp Vinegar
• 1 tbsp Corn Flour
• 1 cup Water
• Salt to taste

How to make Chilly Mushroom:

•	Cut mushrooms into halves.
•	Cut capsicums into halves, remove the seeds and cut into thin strips. Cut the green chillies into halves horizontally.
•	Grind onion, ginger and garlic to a paste.
•	Heat 4 tbsp of oil. Fry the green chillies & ground paste.
•	Add chili powder and ¼ cup water. Simmer till almost dry.
•	Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
•	Add Soya sauce and vinegar. Mix corn flour with water and add.
•	Bring to a boil, simmer for 1 minute.
•	Serve Chili Mushroom hot with noodles or fried rice.

Cabbage Pakoda

Ingredients:

1. 1 cup besan flour
2. 1 cup grated cabbage leaves
3. 1 tsp red chili powder
4. salt to taste.
5. Oil for frying
6. pinch of garam masala
7. 1/2 cup cornflour
8. 1/2 tsp coriander powder 

Procedure:

• Make a smooth batter with basin, add salt, coriander powder, garam masala, red chili powder, cornflour and keep aside. 
• Put grated cabbage leaves in the batter.
• Heat oil in a pan, when it is medium hot. Take a small amount of batter and drop into the oil. Fry both sides till done remove from the pan keep them kitchen papaer in order to absorb the oil.

Serve hot with sauce or Green chutney.

Green Chutney:

15 green chillies
1/2 cup coriander

1/2 cup tamarind paste
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clove garlic

• Grind all the ingredients , except oil  in a small mixer.Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained.

• Try using no water or as little as possible to make the chutney keep longer. Add water as and when required.Store in a clean glass bottle.