THAI CORN CAKES

Thai Corn Cakes and sweet chilli sauce 

Ingredients

For the Corn Cakes: 




1 cup sweet corn - boiled and crushed 

1 tsp thai coriander root (if not able to find ,substitute with stems)

1 tsp garlic 

1 tsp white pepper corn 

1 Tbsp sugar 

Salt - to taste 

1 tsp thai seasoning sauce 

1 tsp soya sauce 

3 Tbsp - rice flour 

Oil - for deep frying 

For the Sweet Chilli Sauce:

1/2 cup sugar 

1/2 cup vinegar 

1 Tbsp chopped red chillies 

Salt to taste

Method

Take a bowl and mix whole corn and crushed corn properly. 



Make a paste of Thai coriander root (alternatively you can use stems of Cilantro/coriander), garlic and white pepper corn. 




Add 1 tbsp of the paste to the corn mixture followed by the sugar and add salt. 



Add the seasoning sauce and soya sauce. Add the rice flour for binding. 

Mix all the ingredients thoroughly. Heat the oil in a deep pan.

Make small balls of the corn mixture . 





 deep fry till golden brown








Note 


To prepare the sweet chilli sauce,

Grind all the ingredients well in blender 





Serve the corn cakes with the sweet chilli sauce.

TANDOORI ALOO

TANDOORI ALOO.

Baby potataoes cooked in special chilli red paste is awesome side dish or snack item
 

Main Ingradients 

1/2 kg baby Potatoes. Boiled and peeled.

Ingradients no 2

1. 1/2 cup full cream.
2. 2 tabs thick (should be like paneer) hung Curds.
3. 1 tabsp Chillie powder.
4. Salt to taste.
5. 1/2 tsp Mustard powder.
6. 1/2 tsp Pepper powder.
7. 1/2 tsp Ajwain powder.
8. 1 tsp Aamchoor.
9. Finely chopped Coriander.
10.1 tabsp Ginger-Garlic paste.
11.1/2 tsp Rice flour.

12.1 tsp turmeric powder

13.pinch of artificial tandoori red colour (permitted by food dept of your Federal govt)

14.2 tsps Tandoori masala 

Method 

Boil the baby potatoes and peel them make small holes with tooth pick 

Add all ingradients listed in Ingradient no 2 

Add turmeric powder 

Add babay potataoes to the above mixture 

Mix thoroughly and keep in refrigerator for at least 24 hours.

Grease a oven tray, and arrange the Potatoes in it.(if you dont have oven ,you can use pressure cooker filled with sand in the bottom )

Bake till golden brown.

Add permitted tandoori red color to ingradient mix  (artificial color-permitted by federal govt) to make the dish attractive

Garnish with sliced Onions, chopped Coriander, Lime juice. 

Sprinkle with some Chaat masala if you like.

Serve with Pudina Chutney.

OATS MOONG DAL DOSA

Oats moongdal dosa

This is a very nutritious and a healthy breakfast adding chopped onions, grated carrots or chopped coloured capsicums makes it more nutritious and colourfull

Ingredients

1 cup quick cooking rolled oats
2 cups moong dal (yellow) , soaked
6 to 8 green chillies , finely chopped

1 medium sized Onion (Chopped) (optional)

1 inch size ginger (chopped)

2 tsp Zeera (to sprinkle on top of Dosas while cooking for extra taste -Optional)
salt to taste
3 tbsp chopped coriander (dhania)
oil for cooking

Method

Marinate oats and Moong Dal 5-6 hours 

Combine the oats, moong dal, green chillies and salt and blend in a mixer to a smooth batter, adding water as required.

Transfer in a bowl and add the coriander, mix well and make a smooth batter of pouring consistency.
Divide the batter into 2 equal portions and keep aside.

Heat a non-stick tava and prepare thin dosas.Add chopped onion,Chopped Ginger and Green chillies,Zeera (Optional) 

Serve immediately.

MASALA BHAAT - SPICED MAHARSHTRIAN RICE

Masala Bhaat is typical Maharshtrian rice dish,usually prepared during weddings and public gatherings,essential ingradient inthis dish is goda masala (maharashtra specific) and ambemohar rice(mango flavoured Rice) or Kolam rice,alternatively you can use Sona masuri rice too.you can add as many  vegetables as you like except  karela(bitter gourd),rest is your choice,best food for jains as there will be no garlic and no onion presnt in this dish 

MAIN INGRADIENTS 

1 cup regular rice or long grained rice
1 cup chopped cauliflower
1 small carrot
2 small brinjals/aubergines/egg plant 
1 small to medium capsicum/green bell pepper
1 small potato (optional)
1 small to medium tomato or 2 tbsp yogurt
1 bay leaf/tej patta or 7 to 8 curry leaves
3 to 4 tsp goda masalakala masala (recipe for a small batch given in the notes section)
½ tsp kashmiri red chili powder/or any normal red chilli powder 
1 tsp mustard seeds
a generous pinch of asafoetida
2.5 cups water or as required
2 tbsp oil
salt as required

For Tadka/seasoning/Garnish:

1 tbsp grated coconut
1 tbsp chopped coriander leaves
15-20 cashews
1 tsp ghee

METHOD

Preparations

Rinse and soak the rice for 30 minutes in enough water.

Rinse and chop all the veggies.

Cooking 

Heat oil in pan.
add the mustard seeds and bay leaf or curry leaves.
let the mustard seeds crackle.


then add the all the chopped veggies - carrots, cauliflower, capsicum,
 aubergines and tomatoes or yogurt.



saute the veggies for 3 to 4 minutes stirring often.



mean time heat 2.5 cups water and bring it to a boil.add the red chili powder,
 goda masala, asafoetida to the sauted veggies.
stir and saute for a minute.
then add the rice and saute for a minute.

add the hot water and stir well.


season with salt.
check the taste of the water.
if required add more salt.
cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.

do check once or twice when the rice is cooking, by opening the lid.

if the water looks less and the rice uncooked, add some more hot water and continue cooking the rice. stir gently with a fork.




while the rice is cooking, roast the cashews till golden in a pan.


once the rice is cooked, let the rice stand for 5 minutes in the pan.

then sprinkle ghee on top of the masale bhaat.

when serving masale bhaat garnish with coconut, cashews and chopped coriander
leaves.

you can also sprinkle a few dots of ghee on the served rice instead of adding it in the pan.

serve the masale bhaat hot accompanied with yogurt, buttermilk, raita or a side maharashtrian vegetable dish or khamang kakdi.

NOTES

 GODA MASALA :

- 1.5 tbsp unsweetened desiccated coconut
- 1.5 tbsp white sesame seeds
- 1 or 2 dry red chilies or byadagi red chilies
- 1 small piece of stone flower/dagad phool (skip if you don't have)
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2 to 3 cloves
- 1 inch cinnamon
- 1 small indian bay leaf/tej patta
- ½ tsp caraway seeds/shah jeera
- 3 to 4 black peppercorns
- a pinch of asafoetida

Method:

1. first dry roast all the spices except sesame seeds and desiccated coconut in a pan till they become aromatic. 
2. push them towards the sides of the pan. then add the sesame seeds and coconut. mix everything together and roast till the coconut becomes golden.
let this mixture cool and then grind everything in a dry grinder or coffee grinder to a fine powder.
3. store in a small jar and keep in the refrigerator.

GINGER CHICKEN - ADRAKI MURG

 Ginger chicken

ingredients 

1.chicken boneless cubes 1/2 kg
2.egg 1
3.ginger water 2tbsp
4.white pepper powder 1 tsp
5.chiness salt a pinch (Ajinamoto)
6.salt to taste
7.oil for frying 

sause ingredients 

 

1.chicken stock 2 cups
2.soya sause 2tbsp
3.ginger finely cut 2tbsp
4.garlic chop 1tsp
5.white pepper powder 1tsp
6.suger 1/2 tsp
7.cornflour 2tbsp

8 Red chilli paste /red chilli powder  1 tsp

9.Maida                                                1 tsp

10.salt to taste

Seasoning /Tadka 

11 .oil 3tbsp+frying
12.spring onion for garnishing 

13.onion 2tbsp
14.mushrooms 2   tbsp

Method 

Mix together all the ingredients for batter & make a paste
(MENTIONED FROM INGRADIENT LIST 2-7 IN ABOVE LIST)


Dip chicken pieces in this batter 

 Fry till it becomes golden brown.

Heat oil in a pan & add  onion ginger paste, & capsicum. When it becomes soft add the sauces & red chilli paste. 

Saute for 3-4 minutes.

 Add fried chicken pieces & salt. Mix well. Garnish with Capsicum.

For gravy - Add all ingradients for Sauce making (please see above ingradients list) chicken stock or water 

Red Chilli Paste - Add 1 teaspoon vinegar to kashmiri chilli powder & make a paste.

 add to the chicken. 

When the gravy thickens remove from fire.

Serve as starter or side dish for Indian wheat bread (Chapathi) 

.

SCHEZWAN SAUCE

Ingredients

• 3 large ripe tomatoes,chopped very fine or blended
• ⅛ cup chilli flakes or 10 dried red chillies
• ⅛ cup spring onion greens,chopped fine/celery/coriander stem
• 6-7 garlic cloves(increase/decrease as per taste)
• 1 teaspoon crushed ginger
• ⅛ cup sesame oil
• 1 tablespoon vinegar
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• Salt to taste

Method 

   1 Marinate dry red chillies for atleast 3 hours 

     make coarse paste of the marinated chillies in blender

1. Heat sesame oil in a kadai till smoking point.Add the red chilli pasteand saute well for 3-5 minutes.

1. 
2. Next add the crushed ginger-garlic.Saute till the raw smell goes off.
3. Next add the chopped/blended tomato and mix well.Add spring onion greens and mix well
4. 
5. Add salt,sugar,vinegar and pepper powder.Saute well till the sauce thickens leaves the side of the kadai an starts to ooze out oil.Store schezwan sauce airtight in refrigerator.

    

Notes

1.If you like your sauce really pungent increase the amount of garlic

2.If using whole chillies,soak them in hot water and blend to a smooth paste.

3.Instead of vinegar you can use lemon juice.

4.You can add 1 teaspoon soy sauce and tomato sauce along with salt and pepper if you prefer