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.

Oyster Mushroom Masala

My Hubby is a great fan of Mushrooms. We make Mushrooms at our house atleast once in a week.We generally use Button Mushrooms. However, my hubby found the Oyster Mushrooms at the Market one day and I made a simple Mushroom Curry with it and it tasted yum. You can make this
 recipe with regular Mushrooms also.

Ingredients

Oyster Mushrooms - 1 Packet
Onion - 1 (Finely Chopped, Large)
Red Chilly Powder - 1 Tablespoon

Coriander Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Pepper Powder - 1/2 Teaspoon
Green Chilly Powder - 1 (Slit)
Oil - 1 Teaspoon
Salt - To Taste

Method

• Wash and cut the mushrooms into 4 pieces.
• Heat a pan with some oil and once the oil is hot add the Onions.
• Saute till the onions changes to transparent.
• Then add the Ginger Garlic paste and Saute for a minute or 2. 
• Then add the Dry spices powder and saute, reduce the flame and cook for 2 minutes.
• If you feel that the masala is burning then sprinkle some water and cover it with a lid.
• After 2 minutes, add the chopped mushrooms and saute for a minute till all Mushroom is coated with the Masala.
• Cook The mushrooms till it is done, Cover it with lid while cooking it.
• This may take 7-8 minutes to get done. Open the lid for every 2 minutes and saute to ensure that the Mushrooms don't Burn.
• The Mushroom will leave enough water that is required for this Masala, if not, sprinkle some Water.
• Don't pour water as we want to make it as a Thick gravy. 
• Serve it with Roti or Rice. 

Garlic Chillies Chutney

This chutney is a spicy chutney, which will be a awesome accompaniment to Dosa, Idly or Kozhukattais. If you love Garlic, you will love this chutney.

 

Ingredients

Garlic - 4 Small pods

Dry Red Chillies - 3

Groundnut - 1 Tablespoon

Salt - As per taste

Oil - 1 teaspoon (Preferably Gingelly Oil)

Mustard Seeds - 1/4 Teaspoon

Method

• In a dry pan toss garlic, Red chillies and groundnut for few minutes.
• Allow them to cool
• Grind them in a mixer using enough water and add Salt to taste.
• In a pan, warm Oil and add the mustard seeds and allow them to splutter.
• Add the Chutney to this and saute for couple of minutes.

Kollu Rasam

 My Mom makes this Rasam during winters as she says that Kollu is heat, however is very good for Diabetes and Weight Loss. This recipe is made with the water that is preserved after cooking the Horse Gram. The Horse Gram is used to make Sundal. I did not click a picture of it this time, I will try to make it again some time and post it.This is done like making Usual rasam, however, using the Kollu Water.

Ingredients
Kollu/Horse gram - 1 Cup (Washed and Soaked in water overnight)
Mustard Seeds - 1/2 Teaspoon
Curry leaves - 2 (Torn into pieces)
Hing/Asafoetida - A generous Pinch
Tamarind Extract- Marble size soaked in1/4 cup of Water and Pulp extracted
Tomato - 1 (Large Chopped)
Jaggery - 1"
Corinader Leaves - To garnish
Cooking Oil - 1 teaspoon
Garlic Pods - 2 ( Peeled and Roughly Crushed)
Cumin Seeds - 1/2 Teaspoon

Method

•  Pressure cook the soaked Horsegram in 3-4 Cups of water for 4 whistles.
• Allow it to come to the room temperature on its own.
• Drain the Horsegram and keep it aside.
• For this recipe, we will only need the water.
• With the left over cooked Horsegram youc an make sundal.
• Place a vessel with a tablespoon of oil and once the Oil is hot add the Mustard Seeds and allow it to splutter.
• Then add the Cumin seeds, crushed garlic, Curry elaves, Hing and Tomato.
• Cook till the Tomato is done and then add the  Tamarind Pulp and allow it to boil till the Raw flavour of Tamarind is gone.
• Then add the Kollu Water , salt and Jaggery and check for taste and add seasoning accordingly.
• Switch off the flame after one Boil, add freshly chopped Coriander Leaves.
• Serve with Rice.

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.