Sweet corn Salad

!! Sweet corn Salad !!

Preparation time : 10 mins

Cooking time : 5 mins

Sweet corn salad

Ingredients

• 2 cups boiled sweet corn kernels (makai ke dane)
• 1/3 cup chopped spring onions (whites and greens)
• 1/3 cup finely chopped onions (optional)
• 1/3 cup capsicum finely chopped
• 1/3 cup tomato finely chopped
• 2/3 tbsp sugar
• 1/2 tbsp lemon juice
• 1/4 tsp chat masala
• salt and freshly ground black pepper powder (kalimirch) to taste
• coriander leaves for garnishing.

Procedure

Combine the sweet corn, spring onions, capsicum and tomatoes in a deep bowl and mix well.

Add , sugar , salt , chat masala ,black pepper powder lemon juice and mix well

Add some coriander leaves for garnishing.

Serve chilled.

Kids Recipe : Sweet Corn Paratha

Sweet Corn Paratha 

Preparation time : 20 mins
Cooking time :15 mins

Sweet corn paratha

Ingredients for Paratha:

• Wheat flour :- 1-1/2 cup 
• Sweet corn :- 1 cup 
• Garlic cloves :- 3-4 
• Green chilies :- 5
• 1/2 tbsp garam masala
• Medium onion (peeled and chopped):- 1 
• Turmeric powder :- 1/8 tsp 
• Cumin seeds :- ½ tsp 
• Cilantro leaves (kothimbir or dhaniya) (finely chopped):- 1/2 cup
• Oil :- As required 
• Salt :- To taste 

Procedure for Paratha :

• Grind together the corn, green chillies and cumin seeds garlic into a paste.
• In a mixing bowl, take onion, wheat flour, corn, green chillies ,cumin garlic paste, cilantro, turmeric , garam masala and salt. Knead well into soft dough.
• Separate the prepared dough into small sized balls.
• Roll out every ball into a round with the help of wheat flour for dusting.
• On a hot pan, transfer the paratha and cook for a minute.
• Spread oil around the edges, flip it and fry.
• Transfer paratha into a serving dish . 

Serve hot with sweet curd / tomato sauce and corn salad.

Sweet corn soup

!! Sweet corn soup !!

Ingredients

• 1 1/4 cups boiled sweet corn kernels
• 1/4 cup boiled and crushed sweet corn kernels
• 1 cup finely chopped and boiled mixed vegetables (carrots , cauliflower and French Beans )
• 4 tbsp cornflour
• 1 tbsp butter
• 1 1/2 tsp finely chopped garlic 
• 1 1/2 tsp finely chopped ginger
• salt and to taste

Method

• Combine the cornflour and ¼ cup of water in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
• Heat the butter in a deep non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
• Add the sweet corn, crushed sweet corn and mixed vegetables, mix well and cook on a medium flame for 1 more minute.
• Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for another 4 to 5 minutes.
• Serve hot.

Til gul poli ( Sesame seed roti )

Til Gul Poli ( Sesame seed & Jaggery Roti )

Preparation time : 30 mins
Cooking time :15 mins 

Ingredients:

For Stuffing
1/2 cup Sesame Seeds
1/4 cup roasted Peanut powder
1/2 cup grated Jaggery / Gul
1/4 tsp Cardamom powder
dash of Nutmeg powder

For Dough
1 & 1/2 cup Wheat Flour
2 tbsp Maida
2 tbsp Rava ( Semolina)
2 tbsp Oil ( hot)
Luke warm water to knead the Dough

Method :

For Stuffing
Dry roast sesame seeds until it gets deep golden colour.
Put dry roasted sesame seeds in blender and grind to make it in to fine powder.
Mix together sesame seeds powder and roasted peanut powder with 1/2 cup of grated jaggery.
Add cardamom powder and a dash of nutmeg.
To obtain a smooth texture , you can grind the mixture for a minute.

For Dough 
Mix together whole wheat flour with maida and rava and salt to taste.
To that add hot oil and mix well till the time flour mixture turns out crumbly.
Add Luke warm water little by little and knead it to bit of stiff dough.
Leave dough to rest for 30 mins.
After 30 mins divide dough in to 4-5 equal size balls.
Now take one of flour dough, dip it in to dry flour and roll out in to small puri.
Put the stuffing in the middle of puri and bring all edges together and closes all the edges really good.
Squeeze out any excess dough.
Again dip it in to dry flour and roll gently like paratha.
Roast on roti tawa(pan) / skillet on medium to high heat by applying ghee or oil on both the sides till the poli (roti) gets light golden spots.

Tips:
This type of stuffing stays good for more than a month, so that you can make stuffing ahead of time and use whenever required.

Homemade Jelly

Home-made fruit flavoured jelly

Preparation time : 5 mins

Cooking time : 10 mins

Cooling/Resting time : 3-4 hours ( refrigerator )
Serves : 6

Pomegranate Jelly :

Ingredients :

3 teaspoons (9 grams) unflavoured powdered gelatin

1/3 cup (80 ml) cold water

2 cups (480 ml) unsweetened watermelon Juice

1/2 cup (100 grams) granulated white sugar, or to taste.

Procedure  :

Sprinkle the gelatin over 1/3 cup (80 ml) of cold water. Let this mixture sit for about five minutes, or until the granules have become swelled and spongy. Meanwhile, in a saucepan, heat the pomegranate  juice and sugar until very hot (do not boil), stirring constantly to dissolve the sugar. Next, stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Again, do not boil. Remove from heat and let cool for about 10 minutes before pouring equal amounts into six - one cup (240 ml) serving glasses. Refrigerate for about 3 - 4 hours or until set.

With Same procedure you can prepare Apple , strawberry , rose , pineapple , blueberry jellies easily at home.

Garnish:(optional)

Softly whipped cream or vanilla ice cream or sponge cake.

Rose and pomegranate Jelly

For cake Recipe Visit Vanilla/Chocolate Recipe page.

Microwave Egg-less Chocolate/Vanilla Cake

Microwave Egg-less Chocolate/Vanilla Cake

Vanilla Cake

Preparation time : 15 mins

Cooking time : 5 mins

Ingredients :

• 1 1/2 cup All Purpose flour / Maida
• 1 cup Whole Milk
• 1 cup Sugar
• 3 tbsp Cocoa powder (only if opted for chocolate cake)
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 1 tbsp Lemon juice
• 1/2 tsp Vanilla extract
• 1/2 tsp Cardamom powder ( only if opted for vanilla cake)
• 3 tbsp Oil

Method :

• Prepare microwave safe dish by greasing it using some oil and line up at bottom using some wax paper or aluminium foil.
• Mix milk and sugar until sugar is completely dissolved.
• Sieve maida(all purpose flour), cocoa powder(only if opted for chocolate cake), Cardamom powder ( only if opted for vanilla cake) baking powder, baking soda in milk mixture. Combine everything to make sure there are no lumps of any dry ingredient.
• Add vanilla extract and oil and again mix well.
• Finally add 1 tbsp lemon juice and mix everything well.
• Pour batter in microwave safe dish and microwave over high power for 5 mins.
• Insert toothpick if it comes out clear cake is ready.
• Give it a standing time of 5 mins.
• Then gently transfer cake on a cooling rack.
• Enjoy with a scoop of cool whip, vanilla ice cream topped up or with some chocolate syrup!

Vanilla cake

Tips:

• Power setting for each microwave differ so cook cake as per your own judgement. If after 5 mins, cake is not cooked, allow it to cook for another 1 or 2 mins in microwave.
• Make sure to use deep and wide microwave safe dish. So that cake batter will nit overflow from dish.