Masala Corn

Servings: 2


Corn kernels – 1 cup, boiled
Butter – 1 tablespoon, softened to room temperature
Black pepper powder – ¼ teaspoon
Salt – to taste
Black salt – ⅛ teaspoon
Red chili powder – ½ teaspoon
Chaat masala – ¼ teaspoon
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Lemon juice – ½-1 teaspoon



1) First boil the corn cob. Break the whole corn into two, so it fits into pressure cooker. Take into the cooker with water. There should be enough water, so corn is submerged into the water. Pressure cook it for 3-4 whistles on medium heat. Turn off the stove, let the pressure go down by itself. Then open the lid. Remove the corn and let it cool to touch.

2) Once it is cool, Remove the corn kernels. You can do it by hand. Or Hold the corn vertically and run the knife near the cob. I prefer the second method.

3) Add rest of the ingredients (butter, salt, pepper, black salt, chaat masala, red chili powder and chopped cilantro). Also squeeze some lemon juice.

4) Mix very well, so everything is incorporated well.

Paneer pinwheels

Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)

For the filling:
Paneer – 7 oz, grated
Oil – 1 tbsp
Turmeric (Haldi) Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp
Cumin (Jeera) Powder – 1/4 tsp
Chaat Masala – 1/2 tsp
Amchoor (Dry Mango Powder) – 1/4 tsp
Salt – to taste

Mint-coriander chutney - 1 cup 

All-purpose flour - as required
Cooking spray - to grease the baking pan 

Method:

1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
2. Preheat oven to 400 degrees F. Grease a cookie sheet or tray.
3. To the grated paneer, add the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt and mix well.
4. Heat Oil in a skillet and heat the Paneer in the skillet for about a minute or so. Allow it to cool.
5. In the meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
6. Spread the chutney, a very thin layer to avoid making the pastry sheet soggy.
7. Divide the filling and spread half of the filling on the first sheet.
8. Roll the sheet gently into a roll as tightly as possible while being gentle.
9. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
10. Roll the roll over and gently pinch the edges together.
11. With a sharp knife, cut rounds and place them on the greased tray.
12. Repeat steps 5-11 for the 2nd puff pastry sheet.
13. Place them in the oven for about 15 minutes, keep checking and take them out once they are a nice golden brown color. The amount of time required in the oven depends on the thickness of the pinwheels.
14. Once out of the oven, allow them to cool for about 5 minutes before transferring them.

Enjoy warm.

Veg Puff

Makes 18 Puffs

Puff pastry - 1 box
Potatoes - 2
Onion - 1
Green Chiles - 2 or 3
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1/4 tbsp
Chat Masala - 1/2 tbsp
Dry Mango Powder - 1/2 tbsp
Salt to taste

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.
3. Now for the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add in the Green Chiles and Onions and saute till Onions turn translucent.
5. Meanwhile boil Potatoes with little salt in microwave.
6. Smash the boiled potatoes and add it to the onions.
7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Chaat Masala and Dry Mango Powder.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil.
14. Place in the pre-heated oven at 400 degrees F for 15 minutes.
15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.

16. Serve with chutney or ketchup.

Curried Asparagus & Red Bell Pepper Bruschetta

Serves: 4

Asparagus - 8-10 stalks

Red Bell Pepper - 1 medium

Garlic - 1-2 fat cloves

Extra virgin Olive oil - to brush

French Baguette - 10 - 12 slices

Grated Parmesan - to sprinkle

For the marinade:
Plain Greek Yogurt - 3 tbsp
Cream cheese - 3 tbsp, softened
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Roasted cumin powder - 1/4 tsp
Lemon zest - 1/2 tsp
Red chilli flakes - 2 tsp [adjust to taste]
Salt - to taste


1.Wash the asparagus and rinse them thoroughly. Break off the tough, white bottom portions and discard. Cut into 1 or 2 inch sections, slicing diagonally.
2. Slice the red bell pepper lengthwise into thick julians or any way you like it.
3. In a medium bowl, tip in all the marinade ingredients. Mix thoroughly with a whisk to combine well. Make sure that no lumps remain.
4. Dip the sliced asparagus and bell peppers into the marinade mix and let sit for 15 minutes.
5. Preheat your oven to 450F.Grease your baking/cookie sheet.
6. Once marinated, spread the vegetables on the greased baking sheet separated. Bake for 8-10 minutes. If you like your veggies perfectly done, you can bake for 2-3 more minutes. Note: You will have to take out the sheet midway and flip over the veggies for even baking.
7. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides and toast the slices.
8. Top with baked veggies, sprinkle some grated parmesan cheese and drizzle more EVOO. 


Serve Warm

Chilli Egg

Serves: 4

Hard boiled eggs - 4, cut into half
Red onion - 1 small, chopped
Ginger-garlic paste - 1/2 tsp
Green chillies - 2, chopped
Corn starch - 2 tsp
Salt - to taste
Soya sauce - to taste
Oil - 3-4 tbsp
Green coriander - for garnishing

1. Toss the eggs with the soya sauce, corn starch and salt.
2. Heat 2-3 tbsp of oil in a pan and fry the eggs until they turn golden brown. Remove them from the oil using a slotted spoon.
3. Heat the remaining oil and add the ginger-garlic paste. Once the ginger-garlic pate changes colour, add the onion and saute until done. Add more salt as required.
4. Add the green chillies, egg and toss gently so as to keep the eggs intact.
5. Slash in some soya sauce, add the fresh coriander and serve immediately.

Classic Macaroni Salad

Serves: 10

Elbow Macaroni - 4 cups

Mayonnaise - 1 cup

Distilled white vinegar - 1/4 cup

White Sugar - 2/3 cup

Yellow mustard - 2 1/2 tbsp

Salt - 1 1/2 tsp

Ground black pepper - 1/2 tsp

Onion - 1 large, chopped

Celery - 2 stalks, chopped
Green bell pepper - 1, seeded and chopped

Carrot - 1/4 cup, grated, optional

Pimento peppers - 2 tbsp, optional

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Lemonade with a hint of ginger-mint.

A perfect drink for the hot summers !! 

Makes: 2 Glass

Mint leaves - 8
Ginger - 1/4 inch piece
Sugar - 6 tbsp
Juice of one Lemon
Black Salt - as desired("kala namak" u can easily get it in any Indian store)
Chilled water

1. Crush mint leaves, ginger in 1/2 glass of water and bring it to a boil
2. Strain the water and place it in a large bowl
3. Add lemon juice ,salt and sugar. Stir well until the sugar get dissolved. Add Chilled water.

Pour into serving glasses, garnish with few mint leaves.

Decorating Tip: 

To have a layer of sugar on the glass edge, make the edge wet with the help of water. In a bowl take a good amount of sugar. Dip the edge of glass in the sugar and freeze it for about 15-20 min..Take it out just before serving.

Spinach Deviled Eggs

Serves: 10 - 12

Hard-cooked eggs - 12
Mayonnaise - 1/4 cup
Vinegar - 2 tbsp
Butter or margarine, softened - 2 tbsp
Sugar - 1 tbsp
Pepper - 1/2 tsp
Salt - 1/4 tsp
Spinach - 1/2 cup, finely chopped

1. Slice eggs in half lengthwise; remove yolks and set whites aside.
2. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Spoon into egg whites and  serve immediately.

Garlic Mushrooms with a Parsley Crust

These garlic mushrooms are perfect for dinner parties, or you could serve them in larger portions as a light supper with a green salad.

Serves: 4

Large mushrooms - 12 ounces, stems removed
Garlic cloves - 3, crushed
Butter - 12 tbsp, softened
Fresh white bread crumbs - 1 cup
Fresh parsley - 1 cup, chopped
Egg - 1, beaten
Salt - to taste
Cayenne pepper - to taste
Cherry tomatoes - 8, to garnish

1. Preheat the oven to 375 F. Arrange the mushrooms cup side up, on a baking sheet. Mix together the garlic and butter in a small bowl and divide 8 tbsp of butter among the mushrooms.
2. Heat the remaining butter in a small frying pan and lightly saute the bread crumbs until golden brown. Place the chopped parsley in a bowl, add the bread crumbs, season the mixture with salt and cayenne pepper and mix well.
3. Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered cherry tomatoes.

Cooks tip:
If you are planning ahead, stuffed mushrooms can be prepared up to 12 hours in advance and kept in the refrigerator before baking.

Tawa Paneer Chaat

Spicy panner stuffed in crisp puris and served

Serves: 4

Paneer - 500 gms, cut into 1/2 inch cubes
Crisp Puris meant for Pani Puri - as required
Oil - 3 tbsp
Onions - 2 large, chopped finely
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 3-4, seeded and chopped
Tomato puree - 3/4 cup
Pav Bhaji masala - 3-4 tbsp
Salt - to taste
Chaat masala - 1/2 tbsp
Fresh corainder leaves - 2-3 tbsp, finely chopped

1. Heat oil in a wok and add onions. Saute till browned.
2. Add ginger paste, garlic paste and saute. Add a little water and continue to saute for about a minute.
3. Add green chillies and saute for another minute.
4. Add tomato puree, pav bhaji masala, salt and chaat masala and continue to cook on low flame until the oil seperate from the masala.
5. Add the paneer cubes and half of the coriander leaves. Stir gently
6. Check seasoning and cook on low heat for about 2 minutes.
7. Make small holes in the puris and stuff with the paneer mixture.
8. Garnish with the remaining coriander leaves and serve immediately.

Sweet Corn Vegetable Soup

Serves: 4

Sweet corn, cream style - 2/3 cup
Sweet corn kernels - 1/2 cup
Vegetable Stock - 4-5 cups
Cabbage, finely chopped - 1/2 cup
Carrot, finely chopped - 1/4 cup
Cornflour/corn starch - 3 tbsp
Sugar - 1/2 tbsp
Salt - to taste
White pepper powder - 1/4 tsp
Spring onion greens, chopped  - for garnishing

1. Heat a wok, add cream style sweetcorn, vegetable stock and stir.
2. Add cabbage, carrot, boiled corn and stir to mix well. Cook for two to three minutes.
3. Blend cornflour in a little vegetable stock or water and set aside.
4. Add sugar and salt to the soup and continue to cook. Add white pepper powder and mix.
5. Add the blended cornflour and cook till the soup thickens.

Garnish with spring onion greens and serve piping hot !!

Chickpea Flour and Cilantro Squares

Kothambir Vada

A traditional appetizer from Maharashtra, these are delicious served as cocktail party finger food. Equally good in a picnic hamper or at a pool party, they can be made ahead and warmed slightly in the microwave.

Serves: 4 to 6

Chickpea flour - 1 cup

Ginger root - 1 tbsp, peeled and minced

Green chillies, preferably serrano - 1 tbsp, minced

Salt - to taste

Turmeric - 1/4 tsp

Cilantro - 1 cup, leaves only, coarsely chopped

Oil - 3 1/2 tbsp, divided

Onion - 1/3 cup, chopped
Garlic - 1 tbsp, minced
Asafoetida - a pinch

1. Prepare an 8 inch square cake pan by spraying with vegetable spray
2. In a bowl, whisk together chickpea flour ginger, chillies, salt and turmeric with water as required. The prepared batter must be thicker than cake batter.
3. Stir in the cilantro and set aside.
4. In a nonstick saucepan or deep skillet, heat 1 1/2 tbsp of the oil over medium heat. Add onion and garlic and saute until golden , 3 to 4 minutes. Add asafoetida and saute for 1 minute.
5. Remove from heat. Whisk chickpea flour mixture and pour slowly into pan stirring vigorously.
6. Return saucepan to medium-low heat. Cook,stirring continuously and cleaning sides of pan as you go, until mixture comes together in a lump, 3 to 4 minutes.
7. Transfer to prepared pan and pat into smooth cake. Let cool completely. Cunt int 2-inch(5 cm) squares.
8. In a large nonstick skillet. heat 1 tbsp of oil over medium heat. Arrange half the squares in skillet and pan-fry until brown, for 2 minutes. Flip and brown other side. Transfer to a serving dish.
9. Repeat with squares and oil. Serve with chutney of your choice.

Tomato Bruschetta

One of the small gifts to surface during the popularity of fresh Italian cuisine is the popularization of crostini. Crostini is sliced, oiled, and baked French or Italian bread. The dish was originally created to use up stale bread. This version, topped with vine-ripened tomatoes , is perhaps the most popular.

Makes 4 to 6 slices

Garlic - 1 to 2 cloves, minced
Extra-virgin olive oil
French or Italian bread - 4 to 6 slices
Vine-ripe tomatoes - 2, chopped or sliced
Salt and Pepper

Balsamic vinegar - a splash

Fresh basil leaves

1. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides.

2. Bake at 400 degrees F for 4 to 5 minutes. Remove from the oven.

3. Drizzle a small amount of olive oil over tomatoes. Sprinkle with salt and freshly ground black pepper. Add splash of vinegar. Arrange tomatoes on top of toast. Top with basil leaves and serve.

Variation – sliced Buffalo mozzarella cheese can be added on top.

Spicy Potato Wedges with Chile Dip

The spicy crust on these potato wedges makes them irresistible, specially when served with a zesty chile dip.

Serves: 2

Baking potatoes - 2 large
Olive oil - 2 tbsp

Garlic cloves - 2, crushed

Ground allspice - 1 tsp
Ground coriander - 1 tsp
Paprika - 1 tbsp
Salt - to taste

Freshly ground black pepper - to taste

For the dip:
Olive oil - 1 tbsp
Small onion - 1, finely chopped
Garlic clove - 1, crushed
Tomatoes - 3 medium, chopped
Fresh red chile - 1, seeded and finely chopped
Balsamic vinegar - 1 tbsp
Cilantro - 1 tbsp, chopped, plus extra to garnish

1. Preheat the oven to 400 F. Wash the potatoes but do not peel them . Cut them in half lengthwise and then again to make 8 wedges.
2. Place the potato wedges in a saucepan of cold water. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on paper towels.
3. Mix the oil, garlic, allspice, coriander and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes turning occasionally.
4. Meanwhile, make the chile dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes, until soft and golden. Add the tomatoes with their juice and stir in the chile and vinegar.
5. Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot, with potato wedges.

Wild Mushroom Soup

Wild mushrooms are expensive, but when reconstituted, the dried porcini have an intense flavour, so only a small quantity is needed.

Serves: 4

Dried porcini mushrooms - 1 ounce

Olive oil - 2 tbsp

Butter - 1 tbsp

Leeks - 2, thinly sliced
Shallots - 2, roughly chopped
Garlic clove - 1, roughly chopped
Fresh wild mushrooms - 8 ounces

Vegetable stock - 5 cups

Dried thyme - 1/2 tsp
Heavy cream - 2/3 cream
Salt
Freshly ground black pepper
Sprigs of fresh thyme to garnish

1. Put the dried porcini in a bowl, add 1 cup of warm water and let soak for 20-30 minutes. Lift the mushrooms out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve for use later. Finely chop the porcini.
2. Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots, and garlic and cook gently for about 5 minutes. stirring frequently until softened but not coloured.
3. Chop or slice the fresh mushrooms and add to the pan. Stir over medium heat for a few minutes, until they begin to soften. Pour in the stock and bring to a boil. Add the porcini, soaking liquid, dried thyme, and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.
4. Pour about three quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan. Stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.

Masala Vade

Makes : About 20

Channa Dal - 1 cup
Green Chillies - 4
Cloves - 2
Cinnamon stick - 1 inch piece
Garlic - 2 cloves
Ginger - 1/2 inch piece
Onion - 1/4 cup, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Dill leaves - 2 tbsp, finely chopped
Mint leaves - 2 tbsp, finely chopped
Salt - to taste
Oil - for deep frying

1. Soak the Channa dal for at least 5-6 hours. Drain all the water.
2. In the blender or food processor, first grind the green chillies, ginger, garlic, cinnamon and cloves to a coarse paste.
3. Then add the channa dal and grind into a coarse paste with minimum or no extra water. Remove from the blender to a medium bowl.
4. To the channa dal, add the finely chopped onion, coriander leaves, dill leaves, mint leaves and salt and mix well.
5. Meanwhile heat the oil for frying to around 350 F
6. Take teaspoons full of the mixture and make flatten out into circles not more than 1/4 inch thick and drop them carefully into the oil. Do not crowd the pieces.
7. When the pieces float to the surface, turn them with tongs and cook until crispy. The crispes take time to be cooked inside, so make sure to keep the oil temperature medium-low and fry until both sides turn uniformly brown. Drain on paper towels.
8. When frying, make sure to let the oil return to its temperature between batches.

Serve hot with chutney of your choice or tomato ketchup.

Vegetable Tempura

Makes: 3 cups

All-purpose flour - 1 cup
Egg - 1
Ice Water - 1 cup
Vegetable oil - for frying
Vegetables - 3 cups of your favourite such as carrots, eggplant, green beans, or peas, sliced into pieces no larger than 2"

1. Preheat the oven to 200 F
2. In a large bowl, whisk together the flour, egg, and ice water until blended though still lumpy.
3. In a deep saucepan or fryer, heat at least 3" of oil to 375 F, or test with a few drops of batter. The oil is ready when the batter immediately bubbles and sets.
4. Working in batches, dip a few vegetables in the batter, allowing any excess to drop off, and then place in the oil. Do not crowd the pieces.
5. When the vegetables float to the surface, turn them with tongs and cook until crispy, no longer than 6 minutes. Let drain on paper towels.
6. When frying, be sure to let the oil return to its temperature in between batches.
7. Put the drained tempura on a baking sheet and keep it warm in the oven.
8. Refrigerate leftovers and reheat them in a toaster over.

Crispy Cauliflower

Cauliflower is a vastly underrated vegetable, especially for children. It has a mild, some would say bland, flavour and a pleasingly soft texture. It also wonderfully absorbs spices and sauces.

Makes - about 2 cups

Cauliflower - 1/2 head, broken into small florets
Vegetable oil - 2 tbsp
Sweet paprika - 1/2 tsp
Salt - to taste

1. Wash and thoroughly dry the cauliflower with paper towels.
2. In a large skillet, heat the oil over medium-high heat and cook the cauliflower for about 6 minutes, turning once, or until lightly browned and crispy
3. Sprinkle with the paprika and season with salt

Oven-Roasted Root Vegetables

The natural sugars in parsnips, turnips, and carrots achieve glorious warmth when roasted.

Makes : About 5 cups.

Root Vegetables, such as parsnips, turnips, carrots - 2 lbs, peeled and chopped into 1" pieces
Olive Oil - 1 tbsp

1. Preheat the oven to 350 F
2. In a large bowl, toss the vegetables with olive oil until evenly coated. Spread in 1 layer on a baking sheet.
3. Roast in the oven for 30 min or until the vegetables are tender when pierced with a fork.
4. Serve as a finger food or mash to a consistency appropriate for your child.

Tomato and Fresh Basil Soup

Serves: 4

Olive oil - 1 tbsp

Butter - 2 tbsp

Onion - 1 medium, finely chopped

Plum tomatoes - 2 lbs, roughly chopped

Garlic clove - 1, roughly chopped

Vegetable stock - about 3 cups

Sun-dried tomato paste - 2 tbsp

Fresh basil - 2 tbsp, shredded
Heavy cream - 2/3 cup
Salt - to taste
Pepper - to taste
Whole basil leaves - to garnish

1. Heat the oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 min, stirring, until the onion is softened but not brown.
2. Stir in the garlic and tomatoes, then add the stock, sun-dried tomato paste, salt and pepper to taste. Bring it to boil, then lower the heat, half-cover the pan, and simmer gently for 20 min, stirring occasionally to keep the tomatoes sticking to the bottom of the pan.
3. Process the soup with the shredded basil in a blender or food processor, then press through a sifter into a clean pan.
4. Add the cream and heat through, stirring. Do not allow the soup to approach boiling point.
5. Check the consistency and add more stock if necessary., then season with salt and pepper.

Pour into heated bowls and garnish with basil. Serve at once.