Baby Corn Manchurian

Baby corn cooked with a variety of spices to make an Indo-Chinese Manchurian which is perfect with variety rices. These are easy to prepare though you will need lots of baby corn to feed many people. I used about 28 baby corns and got very little(enough for 2). Here I have cut to very small pieces as my kid loves to put the whole stuff into mouth, you can cut each corn to half or as you wish it to be.

To mix:
Baby Corn-24 to 25 nos
Corn flour-1 tbsp
All purpose flour/Maida-1 tbsp
salt to taste
Red chili powder-1/2 tsp
Soya Sauce-1/2 tsp
Ginger-garlic paste-1/2 tsp
Oil- for frying

For gravy:
Onion-3/4 of  small one.
Capsicum-1/2 of medium one.
Garlic-1 clove(minced)
Soya sauce-1 tsp
Salt to taste
Corn flour-2 tsp
oil-2 tsp

For Garnish:
Green chili-1 no(chopped fine)
Onion-1/4 of small one(finely chopped)
Coriander leaves/cilantro for garnish

Method of preparation:
1. Pressure  cook the baby corns for two whistles which makes them tender. Drain the water and set aside. chop them to small pieces and mix with all ingredients under to mix except oil.
2. Keep aside for 20 mins.
3. Heat oil in a wok and deep fry the baby corn till crispy and golden colored.Drain and keep aside.
4. Heat little oil in pan. Fry the garlic and onion till the raw smell of garlic goes. Let the onions cook till it is translucent but crisp.
5. Add capsicum to this and cook till it is soft and has a crunch.
6. Then turn the heat to high and add soya sauce to it along with little salt.Mix and heat it for a minute.
7. Mix the corn flour with 1/2 cup water and pour this to the mixture. Cook it for 2 mins till it starts to thicken. Add the fried corn and give it good mix.
8. Turn off the heat when desired thickness is achieved. Garnish with some chopped green chilies, onions and cilantro. Serve warm.

Notes:
1. Cooking the baby corn makes it tender. Not mushy.
2. You can use any method to cook it. Here I used pressure cooker.
3. Add chili powder to add heat to the recipe. Heat is very less with above quantity.
4. While mixing the corn flour you need not add water as corn will be still  wet after cooking and draining. Just mix everything and after mixing if you feel that the ingredients are still dry, add few drops of water.
5. The above mix amount wont make thick coating over the corn. It will just help to add crunch and spices to corn.
6. Adding raw onion and green chili in the garnish is not compulsory. You can add green chili while cooking too.

Baked Cauliflower

I hate to cook food when I have only 2 or 3 veggies in bulk and have to use them. If I am happy and in a mood I go crazy with that stuff else it would be the same old story...Now this mood to cook  something new comes to me very rarely and when it comes I am totally into it..What about you guys?
Here is a recipe that came that way...Wanted something that was not oily...That would burst with flavors and not much work(first priority)...:)..Just wanted to say one more thing...I don't cook my regular and crazy meals using tsps and tbsp...so the measurements are approximate..

Cauliflower-1/4 piece
Ginger garlic paste-1/2 tbsp
Kashmiri Chili powder-2 tsp
Turmeric powder-1 tsp
Mint leaves-2 tbsp(chopped)
Coriander leaves- 2 tbsp(chopped)
Olive oil-1 tbsp
Yogurt-11/2 tbsp
Salt to taste

Method of Preparation:
1. Cut the cauliflower to florets and wash them in warm water.Drain and set aside.
2. In a bowl mix all other ingredients to a smooth paste. Add the cauliflower into it and mix well till all the paste mixes with the cauliflower.Set aside for 30 mins.
3. Heat a oven at 350F. Line a baking tray with foil and spray non stick oil. Drop the cauliflower into it and bake for 1 hour approx. Do  take the pan and give it a stir after 30 mins.Bake it till its soft and lightly browned.
4. Serve warm.

Quinoa Cutlet

Quinoa that was being set to make a Salad turned  to a cutlet....Shallow fried with minimum spices and loads of colorful veggies...and yes very delicious....You will definitely love it...
Before running to prepare this here is some things on how it is... This recipe is purely a mixture(all things I could grab and feel at that moment) of this and that...First of all dont think about the Indian cutlets with loads of spices...Here it is minimum...No cooked softened veggies...You get a crunch from the half cooked stuffs here...to all this adds the nutty texture of quinoa...Potatoes give it a mild smooth feel and the mild heat by the green chilies...Hmmm...No not crispy as deep fried with a coating but still has a crispy feel to it... Altogether we enjoyed everything about it...

Quinoa-1/2 cup(cooked)
Beetroot-1/3 cup(grated)
Carrot-1/3 cup(grated)
Potato-1 (medium sized,boiled)
Coriander seeds-1 tbsp(crushed)
Pepper corns-1 tbsp(crushed)
Fennel seeds-1/4 tsp(fry in oil)
Green chili-1(chopped finely)
Lemon juice-1 to 2 tsp
salt to taste
onion-1/4 piece
oil-1 tsp
Oil for shallow frying.

Method of Preparation:
1. Cook quinoa with little salt and once done drain the water and set aside.Fluff the grains and if you feel it sticks keep in the refrigerator for some time. It works well.
2. Boil the potato, mash it and set aside.
3. Coarsely crush the coriander,pepper corns and set aside.
4. Heat oil in a wok and add the fennel seeds, mix for few seconds and then add the onion to it.
5. Cook for few minutes till translucent then add carrots, beets and green chilies and cook covered for few minutes  till it becomes slightly soft.then open and cook it till it becomes dry.Turn off the heat.
6. When mixture turns warm add it to the mashed potatoes, crushed spices, salt and lemon juice ..Mix well with hands/spoon.
7. Heat a tsp of oil on a griddle.Take a lemon sized ball of the mix and flatten it slightly on ur palm.
8.  Place it on the hot oil and cook it till that side turns light brown. Turn it with the help of two spoons and cook other side too. Add more oil(1 tsp at a time) if required.Cook 2 or 3 patties at a time according to the griddle size.
9. Serve warm.

Notes:
1. Don't cook the veggies for long time. The veggies used here can be eaten raw too..so just cook for few minutes.
2. As quinoa is added it has a nutty texture and taste.
3. While shallow frying be careful while turning it.Need to be really soft while doing it.
4. There should not be water in it. If  the dough looks too soft add little bread crumbs to thicken it.
5.Cooking Quinoa:  Cook quinoa with required water and pinch of salt for 15 min or until you see a thread like stuff from the quinoa. Then drain the remaining water and keep aside to cool. Or you can cook quinoa(the above given amount) with just 1 cup water till the water is completely evaporated and quinoa is cooked.
6. This can be eaten with a sprinkle of chat masala and chopped onions...Perfect Indian style and it taste wonderful that way.

                                                                                                                                                               

Chaat style Potato

Potato is one of the veggie that is liked by most...Every one enjoys eating it..and its a very flexible veggie...You can make it in any form and it never tastes terrible...whatever spices may be used or what ever cooking technique is used..
It is one of the fave veggies of my son too...I try cooking it in many forms and this is one among them..

Potatoes-2 nos
Coriander seeds-1 tsp
Cumin-1/4 tsp
Mustard seeds-1/2 tsp
Onion-1/4 (finely chopped)
Turmeric-1/4 tsp
Chili powder-1/4 tsp
Oil-1 tsp
Onion greens-1 (finely sliced)
Lemon juice-1tsp
Cilantro-2 tsp(chopped)
Dried red chili flakes-to sprinkle
Salt and black pepper to taste

Method of Preparation:
1. Wash and peel the skin of potatoes and cut them to small(1/2 inch) cubes. Boil them in water until it is cooked but firm when fork is inserted.Set aside
2. Using a motar and pestle, coarsely crush the coriander seeds. Heat oil in a pan on medium heat. Add the mustard seeds, cumin and crushed coriander seeds. Fry till mustard pops.
3. Add the onion and fry it till golden on low heat.Add turmeric and chili powder and stir to combine. Add salt and pepper to it.
4. Add the potato cubes and fry for few minutes for flavors to combine. Turn off the heat and add the lemon juice, onion greens and cilantro. Add more salt if needed. Sprinkle the chili flakes for heat.Serve warm as a tea time chaat or as side for rice or rotis.

Masala Potatoes

Another super delicious recipe with potatoes...

Method Of Preparation:
1. Wash and scrub the potatoes and boil  till fork tender.
2. Heat oil in a wok and fry the onions till translucent. Add ginger garlic paste and fry till raw smell goes.
3. Add the spice powders to it and fry till raw smell goes.Then add the tomatoes , salt and cook till oil starts to ooze out.Add the capcicum and cook for a minute.
4. Then add the potatoes to this and mix well and cook for 2 to 3 mins in this.
5. Serve warm as a side with rice.

The spices that went into the making.....

Notes:
1. I used the mix of red and yellow colored potatoes.
2. Peeling the skin of potatoes is your wish.
3. Adding capsicum is optional.

Soya Chunk Cutlets

Hi there....
Hope everyone is doing Good....Things on my side are not so good...My kiddo got fever...I am around that from last week...Anyways fever has reduced but cough and cold still being with him...and as a result he is very very cranky...even skipping his sleep..As a part of it I am with him always, trying to bring a small smile on the scared sad face.....
This cutlet recipe is from Edible Garden by Nags...A delicious snack...

Soya Chunks-1 cup
Potato-1 big or 2 medium(Boiled and Mashed)
Onion-1 medium(chopped finely)
Ginger-Garlic paste-1 tsp
Curry Leaves few
Green chilli-1 no(cut to small pieces)
Black Pepper Powder-1/4 tsp
Coriander Powder-1 tsp
Garam Masala-1 tsp
Salt to taste.
Maida-2 tbsp with 2 tbsp water./egg
Bread Crumbs-1 cup
Oil to deep fry

Method Of Preparation:
1. Soak soya chunks in hot water for 30 min. Drain and squeeze  water.Pulse until fine. Again squeeze water.
2. Add all the other ingredients to this and mix well.
3. Shape to form cutlets and dip in maida mixture and then in bread crumbs.
4. Deep fry on medium hot until browned.
5. Serve hot.

Veg Bowls or Cute bowls..

I know..I know...its very bad to run away without telling anyone....but no way...I am ruled by a man in my house who decides what? When? and How?... I am just an obedient mom/friend/object/toy....who has to go accordingly...and for time being I have allowed that man to rule me..;)..Now if I start telling about that man...there is going to be a book of atleast 100 pages...sure the title..."Hitler Returns.."

    Now to the recipe...I had made these cuties 2 weeks back....wanted to post then itself...however atleast got a chance to do it now ;)...I was attracted by these when I had seen it in aipis(us masala) space...long back....somehow it got erased from my mind...then again nash(plateful)  tempted me...so I just made them immediately... The filling can be modified according to ur taste, time,occasion,mood etc etc...They are cute as well as very delicious...hey I think photogenic too....Ya taking a bail before boring you guys with the clicks.....dint feel to remove any...:)
 
    So here's the recipe....

Puff pastry-1 sheet
Egg-1 beaten
Muffin pan


For stuffing:

Potato-1 medium(boiled and cut to cubes)

Onion-1 small(cut to small pieces)
Green peas-2 tbsp(boiled)
Green chili-1 no(minced)
Chicken Masala- 1 tsp
Pepper powder-1 tsp
Salt to taste
Oil-1tsp
Cilantro and pom seeds for garnish

Method Of Preparation:

1. Heat oil in a wok,Add onion and fry for 2 min.See that onion doesn't change color. Add the green chili and spices. Mix well and add the potato.Mix for 2 mins till the spices are mixed and then cool it.
2. Heat the oven to 375F. Grease the muffin pans.
3. Cut the puff pastry sheet to squares.I used the size of sticky note paper(got 9 squares). Press these into muffin cups and apply the egg on surface.Use a fork to prick the center. Bake for 15-20 mins or till golden and puffed.
4. Take from the oven, Using a tsp press the center a bit and let it cool for 5 mins.
5. Fill the stuffing into the center and garnish.Serve warm.

And finally here's a mix....

Sending this to  cooking concepts#2-Appetizer at srav's culinary Concepts.