Baby Corn- Capsicum- Cottage Cheese aka Paneer Gravy/Subzi/Sabji

 This is a famous curry for it tastes amazing. The combo works amazingly well. You can choose any English Vegetables based on your preference. Some Veggies I have tried this recipe with is Broccoli, Mushrooms, Carrots, Beans, Cauliflower etc. Do the basic Gravy and add the Veggies as per your Taste.

Ingredients
Baby Corn - 10 pieces (Washed and cut into 2")
Capsicum - 1 (Washed and Cut into 2")
Paneer - 1 Packet or 200 Grams (Cut into Cubes)
Peas - a Handful
Onion - 1 (Large, Peeled and boiled )
Tomato - 1 (Medium, Boiled and Peeled)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Garam Masala - 1/4 Teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Oil - 2 Tablespoon
Vegetable Stock - 1 Cup (Optional)
Fresh Cream - 2 Tablespoon
Coriander Leaves - Few Sprigs for Garnish

Method

• In a Mixer, pulse the Tomato and Onion separately till they become a nice smooth paste.
• In a Pan, warm some oil and add the Baby Corn and Paneer and cook till they get some nice colour on all sides.
• This step is optional, if you don't want then you can skip this step.
• If you plan to Pan roast the Baby Corn and Paneer, do it on Medium flame and don't move them around too much or else they may break.
• Once you get nice colour remove them and keep them aside.
• In the same pan, add 1 more tablespoon of oil and add the Onion paste and saute, and after a minute add the Tomato paste and saute.
• Please be careful while adding/cooking the Onion - Tomato paste as they tend to splatter.
• After 2 minutes of cooking it add Ginger Garlic paste and Dry masala Powders and saute.
• Then add the capsicum and saute for a minute. Now add the vegetable stock or water and stir it well and add the tossed Baby Corn and Paneer, Peas.
• Cover with a lid and cook for 5 minutes or the raw flavor is completely gone.
• Switch off the flame and add the fresh cream and Coriander leaves.
• Serve with Rice or Roti.

Note

• Adding vegetable stock gives a deep flavour to this dish. You can make your own vegetable stock (Will post a recipe soon) or use Storebought Stock.
• I use Maggi Vegetable stock Tablet. I just soak the tablet in some water and Voila you get your stock.

Baby Corn Fritters/Bhaji 

We all love Bhajjis, especially during winters they are a must have. This recipe is a sure shot way to get crispy Bhajis. I have used baby Corns, you can use Onions, Chillies, Paneer anything you like.

So in this recipe I would sharing how to make the basic Bhaji batter that can be used to make Bhajji or fritters.

Ingredients
Besan/Gram flour - 1 Cup
Rice Flour - 1/2 Cup
Sooji/Rava - 1 Tablespoon
Turmeric Powder - A generous Pinch
Hing/Asafoetida - A generous Pinch
Salt - To taste
Ginger Garlic Paste - 1/2 Teaspoon
Red Chilly Powder - 1/2 - 1 Teaspoon
Garam Masala - A pinch
Chat Masala - A pinch
Baby Corn - As needed (Parboiled)
Drinking Soda - As required  (Refer Notes)
Oil - For Frying.

Method

• In a kadhai, place the oil for heating on the stove on Medium flame. 
• In a mixing bowl, add all ingredients expect the Baby corn and soda and mix well. 
• Now to this add drinking soda and mix till till you get the batter of a thick Doa batter consistency.
• Now Take Baby corn and dip it in the batter and place it carefully in the Hot oil and cook it till it becomes Golden Brown on all sides.
• Remove it using a slotted ladle and keep it on a Paper Towel to drain excess Oil.
• Serve hot with tea/Coffee. 

Notes:

• You can use water instead of Drinking Soda to prepare this dish. Using Drinking Soda makes the Mixture Airy and lighter.
• I have also seen my mom add Warm Oil to the Bhajji mix. She mixes all ingredients and adds some Warm Oil and leaves it for a minute or 2 and then adds Water and prepares the Bhajji.
• Ensure that the batter is not too watery or else it wont stick to the Baby corn or any other ingredient you are using to make Bhajji.
• Ensure that the Oil is at medium heat, if its is too much of heat it will then only the outer layer will cook and the inner layer will remain uncooked.
• If the Oil is not hot enough then the Bhaji will drink the Oil and it will be too Oily. 

Paneer Baby Corn Subzi (Sabji) / Cottage Cheese Baby Corn Masala

I was in mood for a rich, tasting gravy and so made this Yummy Gravy with Onions and Cashews. They work fantastic with both Rice and Roti. I have used Paneer and Baby corn, you can use Mushrooms, some chopped Spinach too.

Ingredients
Paneer or Cottage Cheese - 250 Grams (Cubed)
Onion - 1 (Big, Boiled)
Cashew Nuts - 10 Nos
Tomato - 1 (Medium, Blanched and skin peeled)
Baby Corn - 10 Nos (Cut into 1 inch pieces
Green Peas - 2 Tablespoon
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Fresh Coriander leaves or Parsley - Few Sprigs
Fresh Cream - 1-2 Tablespoon


Method

• In a mixer or food processor, grind the Cashew nuts and grind it into smooth paste using little water.
• To this add the boiled Onion and grind it into a smooth paste and keep this aside.
• Now grind the blanched tomato separately into a puree and keep it aside.
• In a kadai, heat some oil and add the Onion - Cashew Paste and saute.
• Cook this till the onion is cooked , it may take 3-5 minutes.
• Meanwhile, take another kadai and add a tablespoon of Oil and place the Paneer and baby corn and cook till the Paneer slightly get a brownish tinge and Baby corn is cooked.
• Once they are done, remove them in a plate and keep it aside.  
• Once the Onion is cooked add the Tomato Puree and saute.
• Be careful as the puree may splash.
• To this add the Ginger Garlic paste, Chilly powder and Garam masala and saute. 
• To this add the sauteed paneer- baby corn and Green peas.
• Add water to get the right consistency 
• Add required salt and cover the kadai with a lid and cook it for 8 - 10 minutes.
• Keep stirring them occasionally so the gravy does not burn.
• On the low flame. add the cream and stir it and switch off the flame and add some frehly chopped coriander or parsley leaves and serve.

Quiche

I have never made Quiche at home before and believe you in me, once you make this at home, you will not eat it outside.

When you make this at home it tastes so fresh and yummy. Do try this. usually it is made with eggs, however, I have made it egg less.

Ingredients
Wheat - Oats Tart Shell - 1
Spinach  - 1 Bunch (Washed and Chopped)
Vegetables of You choice - 1 Cup (I have used Baby Corn, Broccoli, Mushroom )
Onion - 1 (Chopped)
Paneer or Cottage Cheese
Milk - 1 Tablespoon
Dry Herbs - 1 Tablespoon or to Taste (I have used Dried Thyme, Rosemary and Oregano)
Black pepper powder - 1/2 teaspoon
Red CHilly Flakes - 1/2 Teaspoon or to taste
Garlic - 3 pods
Cheddar Cheese - 4 Tabespoon or to taste
Olive Oil - 2 Tablespoon
Salt - To taste

Method

• Make the Tart shell as per the recipe.
• In a pan, add the olive Oil and add the Garlic and Onion and saute.
• After a minute, add the vegetables and saute for 2 minutes and then add the spinach and cook for 2 minutes.
• During the cooking if the veggies r greens leave any water don't discard, it will be fine once it is baked. 
• Add Salt and Dry Herbs and Pepper powder and stir and remove from flame.
• Allow it to come to room temperature.
• Meanwhile, mix paneer and Milk and keep it.
• Once the spinach - Veggie mix is cooled add the Paneer - Milk mixture and mix.
• Now take the cooled tart and add the Prepared Veggie-spinach-paneer mixture.
• Sprinkle some dried herbs, chilly flakes on top of them.
• On this add grated Cheese as per your wish, the more the better the taste.
• Bake this for 30-45 minutes or till it is done at 150 C. 
• Cool it completely before slicing.

Vegetable Savory Cake - With whole Wheat Flour 

Why does cakes have to be always sweet? So I was searching for a Savory Cake and stumbled upon this recipe. It is simple, easy, Healthy and tasty.

I used whatever vegetables was available at my house. Use your creativity and add veggies of your choice.

Ingredients
Rava/ Semolina - 1 Cup
Wholewheat flour - 1/2 Cup
Curd -1 cup 
Water- 1 Cup
Baking Soda - 1 Teaspoon
Red chilli powder- 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Salt - To Taste
Fresh coriander leaves

For tempering:

Mustard seeds - 1 Teaspoon 
Cumin seeds - 1/2 Teaspoon
Asafoetida powder - A generous Pinch 
Oil - 2 Tablespoon 

1 cup assorted veggies:

Onion - 1 (Finely Chopped)
Carrot - 1 (Chopped)
Green Beans - 4 (Chopped)
Baby Corn - 3 (Chopped)
Green Peas - 2 Tablespoon
Ginger - 1 Teaspoon (Grated)
Method

• Soak the Rava/Semolina in the cup of water for 10 minutes
• Heat a pan and add Oil and add Mustard and once it crackles add the Cumin seeds.
• To this add Onion, Asafoetida,and Chopped veggies and give it a quick stir.
• To this add Ginger,Chilly powder, Turmeric powder and saute for a minute.
• To the soaked Semolina add yogurt and mix well.
• To this add the Whole Wheat flour and mix well.
• Add salt to taste and add the sauteed Veggies to this.
• Now add the baking soda and mix well.
• Pour this prepared batter into a greased Baking tray.
• Bake this at 190C for 30-40 minutes.
• Cook completely and cut it.