SPINACH CORN BALLS

Yesterday I prepared this for evening snacks . I have bookmarked this recipe from a TV show. This is very easy to prepare and we enjoyed a lot........!!!

INGREDIENTS

Spinach (chopped)	1 Bowl
Boiled and Crushed Corns	1/2 Bowl
Dry Roasted Besan/Chickpeas Flour	2 tsp
Green Chillies (chopped)	2
Chaat Masala	1 tsp
Crushed Coriander Seeds	1 tsp
Red Chilly Powder	1/2 tsp
Salt	To Taste
Oil	To Deep Fry

METHOD

1.   Combine chopped spinach, crushed corn kernals and chickpea flour(besan) in a mixing bowl.

2.   Add crushed coriander seeds, chaat masala, red chilly powder and salt.

3.   Mix  very well.

4.   Make balls out of the mixture.

5.   Heat sufficient oil in a vessel.

6.   Deep fry the balls till golden brown in color.

7.   Drain on absorbent paper.
8.   Serve hot with tomato ketchup.

PENNE PASTA IN PAPRIKA SAUCE

The exotic and healthy pasta cooked in few minutes leaving it as moist and flavorful as cooked in its own juice.............!!!!! 

INGREDIENT

Penne Pasta	1 cup
Green Capsicum	1
Yellow Capsicum	1
Red Capsicum	1
Black Pepper Powder	1/2 tsp
Ginger Garlic Paste	2 tsp
Tomatoes (chopped)	2
Tomato Puree	1 Tbsp
Salt	to taste
Paprika	1 tsp
Butter/Olive Oil	1 Tbsp

METHOD

For Boiling

1.    Take seven to eight cups of water in a pan and add a bit of salt and 1 tsp olive oil to it.

2.    When the water boils over add the penne pasta to it. Boil for 5 min..

3.    Drain and allow to cool.

For Sauce

1.   Chop all the vegetables.

2.   Saute the three varieties of capsicum in olive oil in a pan until their skin turns crispy and brown.

3.   Add chopped onions to this mix and stirr.

4.   Add ginger garlic paste and saute for 2-3 min..

5.   Add black pepper powder and tomato chunks.

6.   Add salt and tomato puree and cook the mixture for 7-8 min. at medium heat. Until thickens the sauce.

7.   Add paprika and boiled pasta into the sauce until it coats very well.

8.   Sprinkle parsley over it and serve.

NARGISI KOFTA

I have bookmarked this recipe from a friend of mine in January. Nargisi Kofta demands so many vegetables and ingredients. As all the vegetables needed for Nargisi Kofta were sitting in my fridge, I took a decision to prepare Nargisi Kofta in dinner today. Everyone liked it very much.......!!!!!

INGREDIENT

Grated Cauliflower	1 cup
Grated Cabbage	1 cup
Grated Carrot	1/2 cup
Boiled Potato	2
Capsicum	2(medium, chopped)
Paneer	1/2 cup
Boiled Peas	1/2 cup
Maida/Refined Flour	2 tsp
Cornflour	2 tsp
Ginger Garlic Paste	2 tsp
Onion Chopped	1
Green Chilli	2
Tomato Puree	2 Tbsp
Mawa/Khoya	1/2 cup
Cinnamon Stick	1
Bay Leaf	1
Cloves	3-4
Garam Masala	1 tsp
Dhaniya Powder	2 tsp
Cardamom (black)	2-3
Butter	1 Tbsp
Kitchen King Masala	1 tsp
Read Chilli Powder	1 tsp
Degi Mirch	1 tsp
Mint Leaves	8-10
Fresh Cream	1 Cup
Salt	to taste
Oil	to Deep Fry

METHOD

1.   In a bowl mix all the grated vegetables and add 1 tsp salt and rest for 10 min. to squeeze out the water.

2.   Then add boiled mash potatoes, paneer and boiled peas. Mix very well with fingers.

3.   Now add capsicum and onion to it.

4.   Add cornflour and refined flour, salt, chilli powder and garam masala in it.

5.   Mix very well and make medium size balls out of the mixture.

6.   Deep fry the balls in really hot oil till golden brown in color.

For the Gravy

1.   Grind cinnamon, bay leaf, cardamom and cloves in grinder.

2.   Heat one teaspoon oil in a nonstick pan and saute this masala for 2-3 min. 

3.   Add mint leaves in it.

4.  Tip in degi mirch, tomato puree and khoya. Fry this for 10 min..

5.   Add dhaniya powder , kitchen king masala./ and salt

6.   Switch off the fire, cool this masalaa mixture and grind the mixture in grinder.

7.   Transfer this into a pan . Add some water and fresh cream and butter(AMUL BUTTER)

8.   Gravy is ready.

9.   Now take a serving dish, place the koftas and settle the gravy. Garnish with coriander leaves.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.33" event and Charitha's "C for Colourful Currys"

SWEET SHELLS

HAPPY HOLI!!!!!!! Try this very easy and delicious sweet shells!!!!!,..,,!!

INGREDIENTS

Maida	2 Cup
Ghee	1/2 Tbsp
Sugar	2 Cup
Salt	a pinch
Cardamon Powder	1 tsp
Oil	to deep fry

METHOD

1.   Take 2 cups of maida.

2.   Add a pinch of salt and ghee, then mix it up.

3.   Make it into crumble and knead into a soft dough by using little water.

4.   Make some small roundels out of the dough.

5.   Take a small roundel and place it on the back side of the fork, press it downward and roll it back.

6.   Now heat the oil and deep fry all these shells on low and medium heat till golden brown.

7.   Make sugar syrup of two strings consistency and put the shells into sugar syrup and mix well.

8.   Beautiful shells are ready.....ENJOY!!

     
                                                      Sending this over to Vatsala@Show and Tell

TANDOORI ALOO

The aroma and fragrance of mint and kasuri methi gives an invitation to eat it.......!!

INGREDIENTS

Baby Potatoes	1/2 Kg
Thick Curd	1/2 Cup
Cream	1 Tbsp
Chilli Garlic Paste	2 tsp
Garam Masala Powder	1/2 tsp
Chaat Masala	1 tsp
Red Chilli Flakes	1 tsp
Kasuri Methi	1 tsp
Pudhina Paste	1 tsp
Salt	1 tsp
Oil	1 Tbsp

METHOD

1.   Wash and prick potatoes and boil in microwave at 100% power for 7-8 min..

2.   Mix all ingredients for marinate and dip the boiled potatoes in it.

3.   Keep for half an hour in refrigerator.

4.   Rub a little oil on potatoes and grill for 10-15 min until golden brown. Keep on turning side by side.

5.   Serve hot with chutney.

MICROWAVE PEAS PALAK RICE

This is a great combination carbohydrates, proteins and minerals. Cooking in the microwave won't take the nutrients away from the food inspite the taste of the food will be preserved even after heating process.

INGREDIENTS

Rice	1 Cup
Palak/Spinach	250 gm(chopped)
Peas(boiled)	1/2 Cup
Onion(finely chopped)	1 Medium
Green Chillies(finely chopped)	1
Ghee/Oil	1 Tbsp
FOR PASTE
Coriander	1/2 Cup
Green Chillies	2
Sugar	1/4 tsp
Coconut Grated	1 Tbsp
Lemon Juice	1 tsp
Salt	to taste

METHOD

1.   Grind all the ingredients under the heading."FOR PASTE", to make a paste and set aside. 

2.   In a microwave safe bowl, add ghee/oil and microwave at 100% power for 1 min., add onions add microwave for 2 min.

3.   Add palak/spinach and microwave at full power for 2-3 min

4.   Add rice, paste, salt, peas, chillies to the palak gravy and mix well. Add sufficient water.

5.   Microwave for 16 min. at 100% power. Standing time of 2-3 min. to be given.

6.   PEAS PALAK RICE are ready to be served with curd.

SENDING THIS TO PRIYA'S AND SRIVALLI'S "MEC-RICE" EVENT

STRAWBERRY SHAKE

Cool and refreshing drink, so simple and yummyyyyyyyyyyy!!!

INGREDIENT

Fresh Strawberries	8-10
Chilled Milk	2 Cups
Whipped Cream	4 Tbsp
Sugar	as per taste

METHOD

1.   Wash and chop strawberries.

2.   Add milk, sugar, chopped strawberries, whipped cream in a blender. Blend it for 3-4 min..

3.   Pour into the glass.

4.   Put some whipped cream in an icing bag and drop a dollop on top of strawberry shake.

5.   Garnish with fresh strawberry.

6.   Serve chilled

Sending this to Ayeesha's Any One Can Cook : Series 19

SIZZLING MUSHROOMS IN SALSA SAUCE

This is a great favorite starter with my family and friends. I promise you'll also go for it.........!!!

INGREDIENT

Green Capsicum	1 Medium
Red Capsicum	1 Medium
Yellow Capsicum	1 Medium
Mushrooms(only above part)	15-20(in no.s)
Boiled Baby Corn	8-10(in no.s)
Onion	1 Medium(chopped)
Green Chilli Sauce	2 tsp
Oregano	1/4 tsp
Grated Mozzarella Cheese	1 Tbsp
Fresh Cream	2 Tbsp
Chilli Flakes	1/2 tsp
Oil/Butter	1 Tbsp
Ginger-Garlic Paste	1 tsp
Black Pepper Powder	1/4 tsp
Salt	to taste

METHOD

1.   Heat oil/butter in a pan. Add ginger garlic paste and saute for 2-3 min..

2.   Add chopped onion, stir it for 3-4 min.

3.   Add chopped red, green and yellow capsicum, mushrooms and boiled baby corns.

4.   Cook for 5 min..

5.   Add salt, black pepper powder, chilli flakes, oregano, green chilli sauce and fresh cream.

6.   Mix very well.

7.   Finally add grated mozzarella cheese. Cook for 2 min.. Switch off the fire.

8.   Place cabbage leaves on a serving plate and spread the mixture.

9.   Sprinkle some grated cheese over it and SERVE!!!!

Sending this to Nivedita's "Only Original Recipes" and Giveaway :-)))

A brain child of Pari.

                            

And 

Sending this to Priya's Fast Food NOT Fat Food 2011 event @ NOW SERVING ...

CORN TIKKI

Corn is all time favorite in my house. I always love to experiment with corn. I have bookmarked this recipe from a TV show. I did some changes according to our taste. Yesterday from the super market i bought a pair of fresh corn on the cob and today tried these tikkis for the evening. They came out yummy and were finished at once. My hubby loved it a lot and said "this is a perfect winter snack"..........!!!!

INGREDIENTS

Fresh Corn On The Cob	2
Grated Paneer/Cottage Cheese	1 Cup
Dry Roasted Besan/Chickpeas Flour	4 tsp
Milk	3 tsp
Black Pepper Corn	8-10
Green Chillies	2-3
Spring Onion(chopped)	1 Tbsp
Coriander Leaves	1 Tbsp
Garlic	1/4 tsp
Ginger(grated)	2 tsp
Oil	To Deep Fry
Salt	to taste

METHOD

1.   Remove the husk and chop off the corn kernals.

2.   Grind them a little in the grinder.

3.   In a mixing bowl, combine the crushed corn kernals, grated paneer, green chillies, spring onions, coriander leaves, ginger, garlic, black pepper corn, dry roasted besan and salt. Mix it very well.

4.   Add milk. Take medium sized balls out of the above mixture. Flatten it a little with fingers and shape it like tikki.

5.   Heat oil in a pan, reduce the flame, slowly drop the tikki into the hot oil.

6.  Deep fry the tikkies until golden brown in color on both the sides.

7.   Drain on absorbent paper.
8.   Serve hot with tomato ketchup.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.30" event and to Ayeesha's "Any One Can Cook Series 18"