BABY CORN CURRY

INGREDIENTS:

BABY CORN 2 PACKETS(15 NO. APPROX)

ONIONS 2 NO AND 1 NO FOR
GARNISHING
CAPSICUM 1/2 NO
TOMATO 2 BIG RIPED
CASHEW NUTS 5-7 NO.(OPTIONAL)
REDCHILLI POWDER 1/2 TSP
CORIANDER POWDER 1/2 TSP
CUMIN SEED POWDER 1/4 TSP
KASOORI METHI 1/4 TSP
TOMATO SAUCE 1/4 TSP
GARAM MASALA/KITCHEN A GENEROUS PINCH
KING MASALA
CUMIN SEEDS A PINCH
MILK 1/2 CUP
SALT AS NEEDED
TURMERIC POWDER A PINCH
OIL 2 TBLSP
METHOD:

• Wash the Baby corn and cut them into big pieces .

• Roughly chop the 2 onions and saute them in a kadai(add a few drops
of oil) till it turns into a nice brown colur.
• Roughly chop the tomatoes and the capsicum into cubes.

• In a pan cook the baby corn till it becomes soft.

• It took 10 minutes for me to get them cooked.
• Add a pinch of turmeric and little salt while cooking.

• When it is done, drain the excess water and keep the corns aside.
• In a mixer jar, add the sauted onions, tomatoes, redchilli
powder,coriander powder,cumin seed powder,tomato sauce ,
kasoorimethi, cashew nuts(if adding and i didnt add) into a smooth
paste.

• In a kadai add the oil and saute the capsicum and cubed onion for a
minute.
• Keep it aside.

• In the same oil throw in the cumin seeds and add the ground masala.
• Saute them in a low flame for 5 mins.
• Add the cooked Baby corns and the milk to the gravy.

• Now add the capsicum and onions to this.

• Put off the flame.

• Serve it hot with Roti/ Naan.

• It tasted even so yum with Peas pulao also.
Tomatoes can be replaced by 1/2 cup of store bought tomato puree.

I used the Everest Kitchen King Masala and it gave a wonderful flavour to
the curry

Amba Khatta or Mango Chutney

Ingredients

1 Mango (washed, peeled and cut into small pieces)

Panch Phutan - 1 tea spoon
Curry leaves - hand full
Meethi powder - 1 tea spoon
Jeera powder - 1/2 tea spoon
Sugar - 1/2 cup ( add more depending on taste)
Salt to taste
2 green chilien (slit into 1/2)
Oil - 1 tea spoon

How to

Put a little oil in a pan and let it get hot. Add the panch phutan and the curry leaves and
the green chillies. Then add the cut mangoes and salt. Cover and cook until the mangoes
are soft.

Move the mangoes to the side and add the sugar. Let it caramalize and then add about 1/2
cup water. Let the mangoes mix well with the sugar, add the methi powder and Jeera
pwder. Taste and see if you need to add any sugar. Add extra water if you like a thinner
consistency.
This tastes awesome with Pakhala or even with Aloo paratha.

SABUDANA VADA

INGREDIENTS

SAGO/JAVARISI 3/4 CUP

BOILED POTATO 2 NO
CUMIN SEEDS 1/2 TSP
REDCHILLI POWDER 1/4 TSP
ROASED PEANUT 1/4 CUP(COARSELY GROUND)
SALT AS NEEDED
OIL FOR DEEP FRYING
CORINADER LEAVES FEW
METHOD:

• Wash the sago in water and drain the water thoroughly.

• Just sprinkle some water to that and keep it aside closed for 2 hours.

• Roast the peanuts and make it into a coarse powder.

• In a big bowl, add the sago, redchilli powder,cumin seeds,
potatoes(grate the potatoes for even mixing) and salt.

• Mix thoroughly and make a soft,but firm tikkis.

• Make a medium lemon sized tikkis and keep it aside.

• Heat oil for deep frying .

• When it is hot, just bring down the flame to low.
• Fry the vada till both sides become crisp.

• Drain it in a kitchen towel.

• Serve hot with tomato sauce/ Green Chutney.
 • If you are using the skinned peanuts, just roast it and take out the skin
and coarsely ground it as i did while making Peanut Chutney.

RECIPE FOR GREEN CHUTNEY

When RAKS posted the recipe for green chutney i am so tempted to try
this .Thanks raji for this recipe, it turned out well and tasted yum with the
dhoklas.

INGREDIENTS

CORIANDER LEAVES 1/2 CUP

MINT LEAVES 1/2CUP
GARLIC 3 PODS
GREEN CHILLI 2 NOS.
CHAT MASALA 1TSP
ONION 1/2 NO.
SALT AS NEEDED
LEMON 1/2

METHOD:

• Grind the leaves along with the chilli, chatmasala,salt and onion into
a fine paste.
• Add the lemon juice to it and mix well.
 • We can use this as an accompaniment for any chat itmes.

KHAMAN DHOKLA

INGREDIENTS FOR MAKING DHOKLA:

BESAN FLOUR 1 CUP

CURD 1 CUP
SALT AS NEEDED
GREEN CHILLI 1 NO(CHOPPED)
TURMERIC POWDER A PINCH
SUGAR 1/2 TSP
ENO FRUIT SALT 1 AND 1/2 TSP
LEMON JUICE 2 TSP
OIL 2 TSP
MUSTARD SEEDS 1/2 TSP
GREEN CHILLI 2 NOS(CUT VERTICALLY
AND DESEED IT)
WATER 1-2 TBLSP

• In a wide vessel, add the besan,curd,chopped green chilli, turmeric

powder,salt , sugar and lemon juice and mix well without any lumps.
• Dont add any water to it.
• The curd will be quite enough to make the paste.
 • Cover it with a lid and keep it aside for 1/2 an hour to 1 hour.
• I kept for an hour.
• After an hour, grease a wide mouthed kadai with little oil.
• Transfer the mixture to it.
• Just add the ENO FRUIT SALT .
• Mix well.
• Keep the steamer hot before adding eno salt to it.

• The consistency will be like idli batter.

• Normally after adding Eno salt the mixture will sightly loosen.

Here is the picture of ENO SALT BOTTLE:

• If u find it very thick,can add 1 or 2 tblsp of water.

• Steam this mixture for 10 –12 minutes.
• Check whether it is completely cooked ,by inserting a knife or fork
into the vessel.

• Allow it to cool.
• After 2- 4 mins, just tilt the vessel fully to a plate .
• Take it out carefully.

• In a kadai, add oil and add the mustard seeds and the vertically slit
deseeded green chillie.
• When it crackles, pout it over the dhokla.

• Cut into square or diamond shapes.

• Serve with green chutney.