Stylish Chilli Baby Corn

Winters are ready to come. So I prepared a spicy Indo-Chinese appetizer, Chilli Baby Corn, which served as a perfect antidote, adding a cheerful note to the day. Makes for a warm, well spiced appetizer.

Ingredients-

200gm baby corn, cut into 1″ pieces

2 small onions, quartered (optional)

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tsp soya sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps water

1/2 tbsp brown sugar

1 large green capsicum, cut into thin slices

1 1/2 tbsps tomato sauce

1 tsp green chilli paste

salt to taste

2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)

large pinch black pepper pwd

1/4 tsp ginger-garlic paste

salt to taste

1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

Method-

•  Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.

•  Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.

• 3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.

• 4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens.
•  Serve hot as a starter/appetizer.

Mushrooms baby corn chatakdar

When we went to the local super market this weekend, bought mushrooms. Mushrooms are a rich source of calcium and an all time favorite in my house. I cook lots of dishes with mushrooms. Today I thought I should try something different. With whatever thought came to my mind I innovated this new dish. It is very very easy to cook and tasty to eat.

Ingredients:

4 tbsp Olive oil

6cloves Large garlic, lightly crushed

200gm Button mushrooms,cleaned and cut into halves

100 gm fresh baby corn cut into pieces

1tsp Oregano

1tsp Cumin seeds

2 Dry red mirch broken

1tsp Salt

1tsp Lemon juice

1tsp Chat masala

 

Method:

• Heat oil in a pan,and deep fry the mushrooms and baby corn, keep aside.
• Take a pan and heat olive oil and add garlic,cook until golden.
• Then add dry red chillies.
• Now add fried mushrooms and baby corn and saute for 2 min.
• Add salt and roasted cumin seeds.
• Take off the flame.
• When you are going to serve just add lemon juice ,chat masala and oregano.
• Serve hot with bread .

Paneer makhani kaju masala(paneer butter masala)

Any Indian restaurants are sure to list Paneer Butter Masala on their menu. One of the favorites of any Indian, this North-Indian curry is rich, creamy and pleasing to the eye with its bright orange-red color. The north indian specialty paneer butter masala is a Mouthwatering, quick to prepare and a perfect dish to serve on special occasions!

                                                                                                                                                                   

Ingredients:

Paneer – 250gm, cut into 1” cubes         

Onion – 1medium sliced

Chilly powder -1 tsp

Kashmiri mirch-1 tsp

Ginger paste -1 tsp

Garlic paste -1 tsp                                       

Tomato - 4 big, cut in to pieces

Fresh Cream – ¼ cup

Cashew nuts – 25gm ,fine paste

Garam masala – ¾ tsp

Honey – 1/2 tsp

Green cardamom powder-¾ tsp

Roasted Fenugreek leaves /Kasoori methi leaves -1 tsp

Salt to taste

Oil- 1tbsp

Butter – 2 tbsp

Milk-1/2 cup

Method:

• Heat oil in a non-stick pan and add sliced onion and sauté until translucent and soft (no need to brown the onions).Add tomatoes and cook till tender. Grind the sautéed onions and tomatoes to a fine paste and keep aside.
• Heat butter in a pan and add ginger and garlic paste and sauté for 5 minutes. Lower the heat and add chili powder and kashmiri mirch powder and stir well. Add tomato and onion paste and sauté well till the mixture becomes thick and oil starts separates from the masala.
• Add cashew nut paste, garam masala, cardamom powder ,honey and salt..Then add paneer pieces.  Add roasted kasoori methi crushed.
• Finally add cream and milk mix well and turn off the heat. 
• Serve hot with butter naan or rice.