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Corn Capsicum |
Ingredients:
• 5- 6 Baby Corns
• 2 Capsicums
• 2 Onions
• 1/4 cup Spring Onions, chopped
• 3- 4 tbsp Coriander Leaves, chopped
• 1 Tomato, chopped |
• 1 tbsp Tomato Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Chilly Sauce
• Salt (to taste)
• ¾ cup Water
• 2 tsp Chilly Powder
• 1 tbsp Corn Flour |
Boil the
corns and slice them into 1-inch slanting pieces.
Wash onions and capsicums & then dice them into square-shaped
pieces, of approx 1 inch.
Now, take a deep bottomed pan and heat some oil in it. When
the oil becomes hot, fry onion pieces in it.
Add chopped tomatoes to it and fry till they turn soft. Add
chopped coriander leaves and spring onions and fry for a
minute.
Sprinkle some water and chilly powder over the above mixture
and mix well.
Add capsicum, salt, baby corns, tomato sauce, soy sauce and
chilly sauce to it and saute them well, for 3 minutes.
Dissolve the corn flour in some water and add to the mixture.
Now, add the remaining water and mix well. Cook till the
mixture gets a gravy consistency.
Serve hot.
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| Almond & Cashew
Whipped Cream |
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Ingredients:
1 cup almonds or cashews
¾ cup water
1 Tablespoon maple syrup (optional)
½ teaspoon vanilla (optional)
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Mrs. Uma |
Soak
1 cup of almonds or cashews in 2 cups of water. If you're
in a very warm climate, soak them in your refrigerator.
After 8-12 hours, discard the soaking water and rinse
the nuts. In a blender, place the nuts and enough fresh
water to allow the blender to operate. Blend, gradually
adding enough water to achieve a smooth consistency.
Yields 1 ½ - 1 ¾ cups.
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| Paneer Pudina Pulao |
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Ingredients:
1 Cup Raw Rice
2 Cups Coconut Milk
1 Cup Pudina/Mint Leaves, Chopped
"½ Cup Paneer/Cottage Cheese Cubes
3 Green Chilies
1" piece Ginger
4 pods Garlic
1 Onion, Sliced
2tbsp Ghee
3 pieces Cinnamon
3 pieces Clove
2 Elaichi/Cardamom |
Shallow
fry Paneer and keep aside. Grind Green Chilies, Garlic
and Ginger to a paste. In a thick-bottomed pan heat Ghee
and add Cinnamon, Clove, Cardamom and fry.
Now add the Chili paste, Onions and fry for 2 minutes.
Add Rice, Pudina and Paneer and mix well with the Masala.
Add Coconut milk and close the vessel and cook till
done.
Remove to a serving dish and serve hot with Raitha.
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| Stuffed Tomato In Gravy |
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Ingredients:
500gms Ripe but firm Tomatoes
3 Big Potatoes
1tsp Garam Masala
2tbsp Cashew nut powder
1tsp Sugar
1tsp Butter
Salt to taste
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For
the Gravy :
250gms Tomato, Pureed
1tbsp Butter
Salt to taste
For the Masala :
3 Red Chilies
3 pieces Cinnamon
1" piece Ginger
1tsp Cumin Seeds
3 Cloves
4 flakes of Garlic
1tsp Coriander Seeds
2 Onions
Grind the ingredients for the masala to a paste. Boil
Potatoes, peel and mash them and keep aside. Blanch Tomatoes,
remove the skin and cut into halves. Scoop out the pulp
from the Tomatoes and keep it aside to be used for the
gravy.
Heat Butter in a kadai and add Chili-Ginger paste, Cashew
nut powder, Potato, Salt, Sugar and Garam Masala and
mix well. Stuff this mixture into the Tomato halves.
Heat Butter in a kadai and add the Masala paste. Fry
for 3 minutes, now add Tomato puree, Salt, the scooped
Tomato pulp and Sugar and stir until all the moisture
evaporates. Add 1 Cup water and let it come to a boil.
Grease a baking dish and arrange the stuffed Tomato
and pour the gravy over it. Bake at 180 deg C for 20
minutes. Serve hot.
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