Lemon Chilly Baby Corn

 Lemon Chilly Baby Corn 

The pandemic has impacted our productivity and inspiration to work immensely. I am no stranger to this experience as I took a hiatus for the same reason. Getting back on track has been difficult but it isn't impossible. I joined a group of food bloggers Healthy WELLthy cuisines and relied on them to help me find my lost inspiration. The group decides on a theme, based on which every member has to share a recipe every fortnight. Not only did the idea narrow my horizons and gave me a deadline but also helped me learn from all the other members. This fortnight's theme was monsoon and so I present to you Lemon Chilly Baby Corn.

This recipe was inspired by a restaurant Yellow chilly we visited a long time ago. The dish had a delicious sour and tangy combination and I tried to reticulate that. Monsoon is the weather of love, bickering and mischief. The tangy taste in this dish brings out those elements of monsoon and makes it the perfect companion to rain. So the next time it rains, prepare some Lemon Chilly Baby Corn and a cup of warm tea and enjoy the moment with your family and loved ones.

Preparation Time : 30 Min

Cooking time : 15 Min

YouTube Video : 

Ingredients : 

• Baby corn 400 gm
• Green chillies 8 to 10
• Lemon juice 2 tablespoon
• Corn flour 1 tablespoon
• Maida 1 Tablespoon
• Red chilly powder accoutring to taste
• Dry mango powder 1 teaspoon
• Salt according to taste
• Oil for frying 

Procedure : 

• Take Baby corns, wash them and blanch them in hot water for 4 to 5 minutes.
• Take green chillies, chop them and make a paste in mixer 

• In a bowl take blanched baby corns, add green chilly paste along with 2 tablespoon lemon juice, add chilly powder and dry mango powder. Mix all together and leave this for 15 to 20 minutes. So that baby corns get marinated nicely. 

• Now add salt, corn flour and All purpose flour to baby corns. 

• In a pan, heat oil, now deep fry corns on medium flame till it is properly cooked and golden brown in colour 

• Repeat the step with rest of the baby corns.
• Enjoy with a cup of tea or coffee 

Tips :

• To give it a more crunch and crispy taste add a tablespoon of rice flour
• You can add chillies according to your taste
• To give it more spicy taste, sprinkle some chaat masala before serving 

Pani Puri Ka Pani

 

Pani Puri Ka Pani 

Having been surrounded with news of distraught and despair, thanks to Coronavirus, I had decided to go on a hiatus in search of inspiration. The current times had definitely taken a toll on my productivity and creativity and what better way to combat such negative emotions than to look for warmth and comfort in the arms of your family? So I went back to my childhood home and enjoyed "maa ke haath ka khaana" for a week. The fresh mint that was growing in their backyard reminded me of my childhood days where having golgappe weekly was a routine and that's how I found my inspiration and motivation to come back to this blog with a refreshing recipe.

This recipe is not only the refreshing drink we all have been craving in these scorching hot summers but also has the anti-oxidants our body requires in times as deadly as these. I hope this drink would help you find the inspiration you have lost like it did for me and would give you a break for these trying times.

Preparation Time : 20 Min

Cooking time : 0 Min

Recipe Video : 

Ingredients 

• Hand full of mint leaves
• Hand full of Coriander leaves
• Green chillies 4 to 5
• Ginger 1/2 inch
• Jaggery or jaggery sugar 2 tablespoon
• Lemon juice 2 tablespoon 
• Black salt 2 teaspoon
• Salt according to taste
• Chilly powder according to taste
• Roasted zeera powder 1 teaspoon
• Chat masala powder 2 teaspoon
• Tamarind paste 1 tablespoon mixed in 1/2 cup of water
• Boondi 2 tablespoon 
• Ice cubes 15 to 20
• Chilled water 2 glass

Some Puris

For filling masala : 

• White matar boiled 1 cup
• Salt according to taste
• Red chilly powder 1 teaspoon
• Chat masala 1 teaspoon
• Roasted zeera powder 1/2 teaspoon
• Imli chutney 1 tablespoon

Procedure : 

• Clean and wash mint leaves, coriander leaves, green chillies and ginger
• In a bowl take mint leaves, coriander, green chillies, ginger and add 1/2 cup chilled water
• Transfer this in a mixer jar add black salt, salt, chilly powder, chat masala, jaggery and roasted zeera powder, mix all this well
• Once the paste is done, take bowl and with the help of strainer strain out the past.
• You will get a nice and clear water in the bowl
• Now add lemon juice and tamarind paste to this. in case if you feel some spices are less you can add more chilly powder, salt and chat masala powder
• Now add ice and chilled water to this
• Before serving add boondi to this water

For filling : 

• In a bowl add boiled white mater along with salt, chilly powder, chat masala, jeera powder and imli chutney and mix it well. Keep aside

Now take a puri add some filling, along with imli chutney fill with puri water and enjoy ..

Atta Biscuits .. Whole wheat cookies

Atta Biscuits .. Whole wheat cookies 

Atta Biscuits have been a constant source of happiness in my childhood days. Back in the day, the delicious cookies flaunted on a bakery's display, were made of egg and Maida. Two ingredients that I tried to avoid as much as possible. Atta Biscuits acted as a wonderful substitute to those. The warmth and feeling of an Indian home that Atta and Desi Ghee radiate made these Biscuits more than just a substitute. I tried recreating the look of Atta Biscuits using a fork and I might have managed to float back into my childhood days.

For healthier substitutes, I added Cardamom powder and Brown sugar instead of refined sugar. This recipe also gave me a varied option for my baking endeavours. While the recent cookies I baked related more to today's generation, this one managed to remind me of the less complex days. I hope you enjoy its warmth, crunch and nostalgia with a steaming cup of tea.

Preparation time : 20 min

Baking time : 15 to 18 min

Video Link : 

Ingredients :  

• Whole wheat flour 1 1/2 cup
• Ghee or butter 1/2 + 1 Tablespoon cup
• Brown sugar or normal sugar 1/2 cup (or according to taste)
• Salt 1/2 teaspoon or a pinch
• Baking powder 1 Teaspoon
• Cardamom powder 1 teaspoon
• Milk 1/2 cup

Procedure : 

• In a bowl add ghee along with sugar. Mix it well with the help of whisk or beater till it is creamy 

• Now add cardamom powder then whisk it for a minute
• Let's add dry ingredients. In a bowl mix wheat flour salt and baking powder. Now add this to ghee and sugar mixture

• With the help of spatula or hand, mix it well and you will get a crumbly texture.
• Now add milk slowly slowly to this mixture and make a dough
• In case if you feel dough is bit dry add some more milk to it

• Now our cookie dough is ready so lets shape our cookies
• Side by side preheat your oven for 10 to 12 minutes at 180 degree centigrade 
• Take a portion of cookie dough in your palm and make a ball. Now place this on a butter paper and roll it with the help of roti roller 

• Place another butter paper on cookie dough so that you can easily flatten your cookie dough.
• Now with the help of knife remove the uneven edges.
• Cut the dough in rectangular shape and with the help of fork make some lines on the cookies as shown in video 

• Now place the in oven for 15 to 18 minutes or till the cookies are properly baked from all sides  

• Enjoy guilt free cookies with you tea or coffee

Punjabi Kadhi

Punjabi Kadhi 

Kadhi Chawal and Punjabi taste go hand in hand. As someone who comes from a Punjabi family, Kadhi has always been one of the preferred dishes in our home's menu. The distaste for Lauki and Tori has been almost as blatantly obvious as the love for Kadhi and Rajma Chawal among the kids. During my entire life I have never witnessed a person getting bored of Kadhi Chawal and so, I thought of sharing the recipe of this luxurious dish. It's also a dish that reminds us of 'Maa ke Haath ka khaana'. As a recipe, it has been passed down by our ancestors and would forever hold their affection and love.

Our worries towards our health has grown during the past few decades and so the diminishing amount of Ghee is no surprise. However, once in a while consuming Kadhi with a tadka of Desi Ghee in an amount that reminds your taste buds what royalty tastes like won't hurt. My modern 'tadka' comes in the form of greens (my daughter still disproves it though). As someone who lives in a high rise apartment, kitchen garden is a luxury that I can't afford. Various planters, though a substitute, don't come that close to a kitchen garden. However the Palak and Methi from these planters add a beautiful colour, taste and nutrition to my dish. So, enjoy this recipe that has been passed down for ages now and relish the warmth that it provides.

Preparation Time : 30 Min

Resting Time : 30 min to 1 hour

Cooking time : 30 Min

Ingredients :  

Video : 

For Kadhi : 

• Gramflour besan 2 Tablespoon
• Sour Curd 2 Cup (or if you have a normal curd just add 1 tablespoon lemon juice and keep it on room temperature for 30 mins
• Onion 1 sliced
• Curry Leaves 8 to 10
• Mustard seed 1 Teaspoon
• Pinch of hing
• Garlic finely chopped 1/2 Tablespoon
• Green chilly chopped 1 Teaspoon
• Salt according to taste
• Red chilly powder according to taste
• Fenugreek seeds 1 teaspoon 
• Turmeric powder 1/2 teaspoon
• Oil 1 tablespoon
• Water 3 - 4 cup

For Pakora : 

• Gram-flour besan 1/2 cup
• Onion 1 finely chopped
• Potato 1 small finely chopped
• Spinach 10 to 15 leaves finely chopped
• Salt according to taste
• Green chilly chopped 2
• Red chilly powder according to taste
• Oil for frying
• Water as required

For Tarka Tempering : 

• Ghee 1 Tablespoon
• Curry leaves 5 to 6
• Mustard seed1/2 teaspoon
• Dry red chilly 2 to 3
• Red chilly powder 1/2 teaspoon 

Procedure : 

• For Kadi : 
• In a bowl add gram flour, curd, salt, fenugreek seeds, red chilly powder, turmeric powder mix it well so that no lumps are formed, now add water to this slowly slowly till you get a smooth texture. Keep this aside for 30 to 40 minutes 

• In a big heavy bottom pan add a tablespoon of oil heat it. Now add pinch of hing, mustard seed and fenugreek seeds. 

• Now add curry leaves, chopped garlic and green chillies roast it for a minute 

• Now add sliced onions cook it for 2 to three minutes once it is slightly cooked, add curd mixture. Stir continuously till it boils. Once kadhi starts boiling lower the heat and allow kadhi to cook for 20 to 25 minutes. 

• In the mean time let's prepare the pakora. In a bowl add chopped onions, potato, spinach,green chilly, salt, chilly powder along with besan. Now add some water your pakora mixture is ready.

• In a pan heat oil drop a spoonful of pakora mixture. Deep fry pakora on medium heat till it is nicely cooked and golden brown from all sides. 

• Take out pakora on a tissue paper
• Before serving add pakoras to the kadhi 

• Transfer kadhi in a serving dish and top up with the tadka. For tadka heat ghee in a pan reduce the flame add mustard seeds, curry leaves, dry red chilly and chilly powder. Pour this tadka on hot kadhi . Serve with boiled rice and enjoy ...