Baked Corn Cheese Tikki

Ingredients
Paste of corn kernel - 1 cup
garlic - 2 to 3 crushed or powdered garlic - 1/2 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
oregano - 1/4 tsp
pepper and salt as per taste
cheese
cornflour - 1 to 2 tbl.sp
paste of refined flour
bread crumbs
corriander leaves

Method
Add all the ingredients in a bowl and mix well. Make small flat balls. Dip in refined flour paste and coat with bread crumbs. Place in a baking tray. Put little oil and bake in a oven at 180 degree for 15 to 20 minutes. Serve hot with ketchup or chutney.

Veg Korma

Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves

make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.

Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add  cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and  vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and  corriander  leaves and serve hot with rice or roti.

Mushroom Malai

Ingredients
mushroom - 200 gms
onion - 2
green chilli - 2
ginger garlic paste - 1 tsp
puree of one medium size tomato
turmeric powder - 1/4 tsp
red chilli powder
corriander powder - 1 1/2 tsp
roasted cumin powder- 1 tsp
garam masala - 1/4 tsp
yoghurt - 1 tbl.sp
cream - 4 to 5 tbl.sp
salt as per taste
chopped corriander


Method
Heat oil in a pan, add green chilli and saute for few seconds. Add sliced onions and cook till translucent. Add ginger garlic paste and saute for few seconds. Make a puree of tomato and add to it and cook till raw smell goes. Add all the powdered masala and cook for few seconds. Add pieces of mushroom and salt and cook for 2 minutes.
Lower the flame .Mix yoghurt and cream and  add to the masala., cook for a minute. Remove from fire and garnish with corriander leaves. Serve hot with rice or  roti.

Baked Veg Cheese Paneer

Ingredients
red yellow and green pepper in small quantities
mixed herb 1 tsp
red chilli flakes - 1/2  tsp
pepper powder - 1/2 tsp
grated cheese - 2 to 3 tbl.sp
paneer - 2 to 3 tbl.sp
salt as per taste

for the dough
refined flour - 1 cup
pinch of salt
olive - 1 to 2 tsp
water

Method
Heat oil in a pan and add red yellow and green pepper, saute for few seconds. Add mixed herb, red chilli flakes, pepper powder, salt and mix well. Cook for a minute. Remove in a bowl.
Add cheese and paneer and mix well.
Take a small dough and roll into small chapati. Put the stuffing and cover it as shown. Bake in the oven at 180 degree for 15 to 20 minutes and serve hot.

Fenugreek Seed Bhaji

Ingredients
Methi seeds - 1 cup soaked in water for 2 to 3 hours
onion - 1 medium
ginger garlic paste - 1 tsp
tomato - 2 medium
turmeric powder - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add chopped onions. Cook till it becomes translucent.
Add ginger and garlic paste and saute for few seconds till the raw smell goes.
Then add tomatoes and  cook till it is totally mashed up.
Add all the powder masala and  stir fry for few seconds.
Wash the fenugreek seeds and add to the masala. Add water if needed and cook till soft. Garnish with corriander leaves and serve hot with chapati or bhakri.

Spicy Cucumber Pancake

Ingredients
cucumber - 2 medium
paste of one medium onion
ginger garlic paste - 1 tsp
yoghurt - 2 tbl.sp
turmeric powder - 1/4 tsp
red chilli powder and salt as per taste
wheat flour dough - 1 cup
chopped corriander leaves

Method
Mix all the ingredients together and make thick batter. Heat a pan and with the help of a spoon spread like a dosa on the pan. Cook on both the sides and serve with pickle or ketchup.

Dry Nuts Modak

Ingredients
walnut, almond and cashewnut take in small quantities
dry coconut - 50 gm
dates - 200 gm
poppy seed - 1 tbl.sp
jaggery - 50 gm or as per taste
cardamom powder - 1/2 tsp
raisins - 2 tbl.sp

Method
Dry roast nuts and grated dry coconut seprately and coarsely make a powder of it.
Heat 2 tbl.sp of butter in a pan and add raisins, cook till it puffs up. Then addpaste of dates, jaggery, poppy seeds, cardamom . Mix well and cook for 2 minutes. Then add the blended powder. Mix well and cook again for 2 minutes. Remove and let it cool down.
Take a modak mould and stuff this mixture inside it and close. Open and take out dry nuts modak. Serve.