NACHOS WITH SALSA

Nachos

Ingredients:

For tomato salsa:

Ingredients

3 tablespoons chopped onion (finely chopped)
2 small cloves garlic (minced)
3 large ripe tomatoes (peeled, seeds removed, and chopped)
1-2 green or red chilies finely chopped
2 to 3 tablespoons chopped cilantro
1 tablespoon lime juice
2 tbsp tomato juice
1-2 tbsp tomato ketchup
1/2 tsp shezwan sauce (optional)
Salt and pepper (to taste)

Method:

1. Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. 
2. Discard the water. Allow the chopped onion and garlic to cool completely.
3. Combine onions and garlic with chopped tomatoes, chilies, cilantro, and lime juice. Add tomato juice,ketchup ,shezwan sauce, salt and freshly ground black pepper, to taste.
4. Refrigerate for at least 2 hours to blend the flavors.Serve chilled.

For Guacamole

Ingredients:

1 avocado - peeled, pitted, and mashed
2 tsp lemon juice
2 tbsp diced onion
1 tbsp chopped fresh cilantro
2 tbsp tomato, diced
1 clove minced garlic
1 pinch ground cayenne pepper (optional)
salt and pepper to taste

Method:

1. In a medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

For Tartar Sauce

Ingredients

3 tbsp Mayonnaise
2 pickled gherkins(baby cucumbers) finely chopped
5-6 black olives chopped
salt and pepper to taste

Method:

1. Mix everything together in a bowl and keep in the refrigerator till the time you serve it.

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PESTO PASTA

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves : 4-6

Ingredients:

2 cups uncooked Spiral or Penne
1 tbsp oil
salt
1/2 cup prepared pesto sauce
1 cup cherry tomatoes or regular tomatoes, diced
Parmesan cheese, grated as per taste

Method:

1. In a saucepan, bring 6 cups salted water to a boil. Add pasta and 1 tbsp of oil and cook, stirring occasionally, till cooked well. Remove from heat and drain.
2. In a bowl, combine cooked pasta and cherry tomatoes. Add in pesto sauce and stir well to combine. Sprinkle with Parmesan cheese as desired.
3. Serve cold or warm.

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BABY CORN MASALA / TAKATAK BABY CORN

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients:
200 gms or 1 pack baby corn
1-2 tbsp oil
1 tsp cumin seeds
1 onion finely chopped
3-4 garlic cloves chopped
1/2" ginger finely chopped
1 green chili finely chopped
1 tomato pureed or 2 tbsp ready made tomato puree
1/2 capsicum finely chopped
1-2 tsp schezwan sauce as per taste
2 tbsp hung yogurt
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala
1-2 tsp tomato ketchup (optional)
salt to taste
chopped coriander leaves for garnishing (optional)

Method:

1. Wash and chop baby corn in desired shape.
2. Heat 1 tbsp oil and stir fry baby corn for 2-3 minutes. Remove from pan and keep aside.
3. Heat 1 tbsp oil in the same pan and crackle cumin seeds then add onions, ginger, garlic and green chilies and cook till the onions start changing color.
4. Now add salt and turmeric powder and mix well.
5. Now add rest of the ingredients except baby corn and mix well.
6. Cook further till all the water present evaporates.
7. Add stir fried baby corn and mix gently till the masala coats the baby corn well.
8. Sprinkle chopped coriander and mix well, serve hot with daal and chapati or paranta or poori or you can serve it as a snack as it is served in wedding reception parties.

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BABY CORN STIR FRY

Preparation time: 2 minutes
Cooking time: 3-5 minutes
Serves: 4-6

Ingredients:
200 gms fresh baby corn
1 tbsp olive oil or 1/2 tbsp butter
salt and pepper to taste

Method:

1. Wash baby corn thoroughly and put them in a strainer so that all the water drains out completely. If the corns are big in size then cut them in desired shape.
2. Heat oil or butter in a pan and add baby corn and cook for 2-3 minutes on medium to high flame stirring intermittently.  
3. Add salt and pepper and stir again.
4. Serve hot.

Note:

1. For a tangy flavour you can add lemon juice after removing it from fire.

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PASTA IDLIANA

Ingredients:

For idli
1 cups semolina (rava)
2 cups buttermilk(yogurt mixed with water)
1 tbsp oil
salt to taste
1/2 tbsp fruit salt (eno)

oil or any other for greasing

For sauce

2 tbsp olive oil
1 tbsp pizza pasta sauce
1-2 tbsp Amul cheese spread(preferably) or you can use any other processed cheese (as per taste)
1/4 tbsp mixed herbs
2 tsp tomato ketchup
2 medium onions cut into cubes
1 cup red,yellow,green capsicum cut into cubes
2 florets broccoli (blanched) and cut into small pieces (optional)
2 -2 baby corn  (blanched) and chopped or corn kernels which ever is available
2-3 olives black/green or both sliced
10-12 french beans chopped
2 tsp salt
1/4 tsp black pepper or as per taste

Method:


For idli:

1. Combine the semolina, buttermilk, oil and salt together in a bowl.
2.  Keep aside for 30 minutes.
3. Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
4. Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
5. When cool take them out from the molds and keep aside.

For pasta sauce:

1. Heat olive oil in a pan add diced onions,capsicum ,broccoli ,baby corn or corn,french beans and black pepper and salt to taste and cook for a minute or two.
2. Add pizza pasta sauce,tomato ketchup,1/2 cup water and Amul cheese spread to it and mix well. Cook further for a minute or two.
3. Add mixed herbs and mix well.

 How to serve:

1. Take out the sauce in a bowl and place idlis in the sauce.Serve hot.

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CHEESE CORN ROLLS

Preparation time : 10 minutes
Cooking time: 10 minutes
Serves: 4-6

Ingredients:

1 cup grated cottage cheese
1/4 cup corn kernels
1 small onion finely chopped
1 green chili finely chopped
salt to taste
pepper to taste
1/2 tsp catch sabzi masala
1+1 tbsp corn flour
1/2 cup bread crumbs
oil for frying

Method:

1. Take cottage cheese, corn kernels,onion, green chili ,salt, pepper, sabzi masala and 1 tbsp corn flour in a bowl and mix well.
2. Mix rest of the cornflour (or you can take maida/all purpose flour) with 1-2 tbsp water,add a pinch of salt and make a slurry.
3. Now make rolls out of the mixture of desired shape and dip them in the slurry first and then roll them in the bread crumbs.
4. Heat oil in a pan and deep fry the rolls till golden brown in color.   

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PASTA DHOKLANA

Preparation time: 15 minutes

Cooking time 15-20 minutes

Serves: 3-4

Ingredients:

For pasta

1/2 cup wheat flour

2 tbsp besan  (chick pea flour)

1/4 tsp salt

1/8 tsp turmeric powder (optional)

2 tsp refined oil

For sauce

2 tbsp olive oil
1 tbsp pizza pasta sauce
1-2 tbsp Amul cheese spread(preferably) or you can use any other processed cheese (as per taste)
1/4 tbsp mixed herbs
2 tsp tomato ketchup
2 medium onions cut into cubes
1 cup red,yellow,green capsicum cut into cubes
2 florets broccoli (blanched) and cut into small pieces (optional)
2 -2 baby corn  (blanched) and chopped or corn kernels which ever is available
2-3 olives black/green or both sliced
10-12 french beans chopped
2 tsp salt
1/4 tsp black pepper or as per taste

Method:

1. Mix all the ingredients of pasta in a bowl. Add water little by little and knead soft dough as we knead for making chapattis. Cover the dough and keep it aside for 10-15 minutes on rest.
2. Divide the dough in three equal parts, greese then with little oil or dust them with some flour and roll out in to a circular disk taking one at a time. 
3.  Now cut chapati in desired shape either long strips or small rectangles or triangles. do the same with rest of the chapatis and keep aside. 
4. Boil 4 cups of water in a big vessel,add 1/2 tsp salt and 1 tbsp refined oil.
5. Add pasta when the water is boiling hot and boil for 5 minutes.When it is done drain out extra water and put the pasta in cold water.
6. When the pasta becomes completely cool,drain out the cold water as well and keep the pasta aside.
7. Heat olive oil in a pan add diced onions,capsicum ,broccoli ,baby corn or corn,french beans and salt to taste and black pepper and cook for a minute or two.
8. Add pizza pasta sauce,tomato ketchup,1/2 cup water and Amul cheese spread to it and mix well. Cook further for 2 minutes.
9. Now add boiled pasta to the above mixture and cook for 2 minutes.
10. Add mixed herbs and mix well.
11. Now the pasta dhoklana is ready to be served.

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SWEET CORN SOUP

Ingredients:

1/2 cup corn kernels

4-5 french beans very thinly sliced

1/2 carrot finely chopped

2-3 finely chopped florets of cauliflower
2 tbsp cornflour
4-5 cups water
1/4 tsp white/black pepper powder
1 tbsp white or yellow butter

Method:

1. Take butter in a pan and stir fry corn along with all the vegetables for 2-3 minutes.
2. Add water and wait till it starts boiling.
3. Dissolve cornflour in 1/2 cup of water and add this to the boiling water stirring constantly.
4. Keep stirring and let the mixture boil for 4-5 minutes till the cornflour is cooked.
5. Add salt and pepper and mix well.
6. Garnish with spring onions and coriander leaves.
7. Serve hot with Chinese sauces.

Note:

1. If you want to have a thick soup you can take 1/2 a cup more of corn kernels churn them in a mixer and add along water. 
2. Adding vegetables is optional you can add more (peas , finely chopped cabbage, onion or garlic) or less of vegetables as per your choice.
3. To make it richer you can use milk or a mixture of milk and water instead of  water only.

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TAMARIND CORN COB

Cooking time : 5-10 minutes
Serves: 1

Ingredients:
1 corn cob
thick tamarind pulp to taste
salt to taste
red chili powder to taste

Method:

1. Peel the corn cob and put it in a pressure cooker with one cup water and 1/4 tsp of salt. Or you can cook it in microwave.
2. Pressure cook till 3-5 whistles depending upon how ripe the corn is.
3. Take it out and rub tamarind pulp,salt and chili powder and enjoy.

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MICROWAVE CORN COB

Preparation time: 2 minutes

Cooking time: 5 minutes

Serves: 1

Ingredients:

1 ear of corn, husk on

salt to taste

degi mirch to taste

chaat masala to taste

1/2 lemon

Method:

1. Wash the corn cob without removing its husk.
2. Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4-5 minutes.
3. Remove the husk and rub the lemon squeezing it lightly all over on the corn.
4. Now rub salt and spices and enjoy. 

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CORN CANAPE

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves:  8

Ingredients:
8 canape cups
1/2 cup corn kernels
1 tbsp finely chopped carrot
1 tbsp finely chopped capsicum
1 tsp butter
salt and pepper to taste
chaat masala to taste
1/2 tsp honey (optional)
oil for deep frying

Method:

1. heat butter in a pan and add,corn kernels,chopped capsicum and chopped carrot to it. Cook for 2-3 minutes till they become tender.
2. Add salt , pepper, chaat masala and honey to it and mix well. Keep aside.
3. Deep fry the canapes in hot oil or bake them in OTG till they become crisp.
4. Drain out the canepes from oil and fill the prepared filling in them and serve immediately. As otherwise they will become saggy.

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CHEESE CORN MACARONI IN WHITE SAUCE

Preparation time: 15 minutes

Cooking time : 20-30 minutes

Serves: 6

Ingredients:
1 tbsp olive oil
1 tbsp refined oil
1 small onion chopped
1 small capsicum chopped
1 tbsp corn kernels
1 cup macaroni
3-4 tbsp white sauce
1/2 tbsp fresh cream (optional)
1-2 tbsp processed cheese
salt to taste
black pepper to taste
oregano or mixed herbs as per taste

Method:

1. Boil 4 cups of water in a big vessel,add 1/2 tsp salt and 1 tsp refined oil.
2. Add macaroni when the water is boiling hot and boil for the time as per the instructions on the packet,when it is done drain out extra water and put the pasta in cold water.
3. When the macaroni becomes completely cool,drain out the water and toss the macaroni in some refined oil and keep it aside.
4. Heat olive oil in a pan add diced onions,capsicum, american corn and salt and black pepper and cook for a minute or two.
5. Add white sauce, fresh cream (optional) and Amul cheese spread to it and mix well.
6. Now add boiled macaroni to the above mixture and cook for 3-4 minutes.
7. Sprinkle mixed herbs as per taste.
8. Now the macroni is ready to be served.

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CHEESY MACRONI

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 6

Ingredients:
2 cup macroni (uncooked)

3 tbsp refined oil
2 tsp pizza pasta sauce
1-2 tbsp Amul cheese spread (preferably) or you can use any other processed cheese (as per taste)
2 tbsp fresh cream
1/4 tbsp mixed herbs
2 medium onions (chopped)
3/4 cup red,yellow,green capsicum (chopped)
1/2 cup carrot (chopped)

1/2 cup american corn
2 tsp salt
1/2 tsp black pepper or as per taste

Method:

1. Boil 8 cups of water in a big vessel,add 1 tsp salt and 1 tbsp refined oil.
2. Add macroni when the water is boiling hot and boil for the time as per the instructions on the packet,when it is done drain out extra water and put the pasta in cold water.
3. When the macroni becomes completely cool,drain out the cold water as well tossing the same in some oil and keep it aside.
4. Heat oil in a pan add diced onions,capsicum , carrot, american corn and salt and black pepper and cook for a minute or two.
5. Add pizza pasta sauce, fresh cream and Amul cheese spread to it and mix well.
6. Now add boiled macroni to the above mixture and cook for 3-4 minutes.
7. Add mixed herbs and mix well.
8. Now the macroni is ready to be served.

Note:

1. You may as well use veggies like mushrooms, brocoli, french beans etc. depending upon your taste and availability. 

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RAVIOLI

Ingredients:
For filling
1 tsp finely chopped garlic
200 gms mushrooms
Salt to taste

1/2 tsp black pepper powder
1/2 tsp mixed dry herbs

For dough
2 cups refined flour

1 egg or 2 tbsp milk

1 tsp olive oil

2 tbsp water

Refined flour for dusting
Salt to taste

For the sauce:
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic finely chopped
100 gms chopped frozen broccoli, thawed or fresh broccoli
1 cups vegetable stock or water
1 pinch of ground nutmeg
2 tbsp grated cheese

2 tbsp fresh cream

salt pepper to taste

 pepper to taste

Method:

For filling:

1. Heat oil in a pan and add finely chopped garlic.
2. Add the mushrooms and then add salt and black pepper. Cook it for a while.
3. Add mixed dry herbs and add it to the pan. Keep it aside for cooling.

For dough

1. For the ravioli, knead the dough by mixing all the ingredients of the dough and make a tight dough.
2. Roll out the dough by dusting with flour. Roll the dough to make fine thin sheets or chapaties.
3. Then cut the sheet into small circular shapes or discs.
4. Use water to stick the discs on the sides.
5. Then fill the discs with the stuffing.
6. Cover the disc with another one. 
7. Put markings in the outer ring of the circular discs with the help of a fork.
8. Now, put this in boiling water for 15 seconds, then remove and put in cold water.

For sauce

1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, and vegetable stock. Bring to a boil, reduce heat, and simmer 15 minutes, until broccoli is tender.
2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat.
3. Mix grated cheese and fresh cream and season with nutmeg, salt, and pepper.

To assemble:

1. Dish out the sauce onto a plate.
2. Now remove the ravioli from the cold water and place it in the plate with sauce.
3. Garnish with coriander leaves and serve.

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CORN CHAAT

Ingredients:

2 cups corn kernels
1 tbsp butter
1/4 tsp salt or to taste
1 tsp honey
1/4 tsp chaat masala
a pinch or red pepper powder
juice of half lemon

Method:

1. Heat butter in a pan and add washed corn kernels in it.
2. Add salt and cook for 2-3 minutes.
3. Add rest of the ingredients and mix well.
4. Switch off the gas and serve hot.

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HOME MADE POP CORNS

Ingredients:
3 Tbsp refined oil
1/3 cup  dry popcorn kernels
2 tbsp  butter (optional)
Salt to taste

Method:

1.  Heat the oil in a pan or in a cooker on medium high heat.
2.  Put corn kernels into the oil and cover the pan or cooker without whistle.
3.  The popcorns will start popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and put the popcorns immediately into a wide bowl.
4. Add salt to taste and serve hot.
5. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.And when it melts pour it on the popcorns and shake them well.

Note:

You will get dry corn kernels from a grocer's shop or in any super market.

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CHEESE CORN ROLLS

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients:

Pancakes:

1/2 cup flour

1 cup milk if not using egg other wise one cup water

1/4 tsp salt

1 egg or a pinch of soda-bi-carb

oil for shallow frying

Filling:

2 tsp oil

1 finely chopped onion

2 tbsp sweet corns

100 gms cottage cheese

1/4 tsp white pepper 

salt to taste

Method

1. Heat oil add onions stir fry for 1 minute add all the corn and grated cheese stir a bit and add salt and pepper .
2. For pancakes sift flour and salt and gradually add water or milk, egg or soda-bi-carb and make a smooth batter.
3. Heat a non stick pan and make pan cakes cooking underside only don't cook the other side.
4. Cool the pan cakes 
5. Place the filling on cooked side of the pancakes at one end now fld left side and then the right side.
6. Holding the sides roll upwards
7. Seal the edges with the batter of pan cakes or cornflour disolved in water.
8. Heat oil in a pan and shallow fry both sides of the roll till golden brown.
9. Drain out of oil and serve cutting diagonally.

Note:  If you find it difficult to roll the pan cakes then make a chapati like dough using less water or milk and more of maida  then wrap the stuffing in the chapati and and deep fry the rolls.

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RICE CORN BULLETS

Ingredients:
1.5 cups sweet corn
2 cups boiled rice
1 onion finely chopped
1/2 capsicum finely chopped
2 green chilies deseeded and finely chopped
50 gms grated cheese
1 tsp garam masala or sabzi masala
oil for frying
4 tbsp oil
4 tbsp maida
3/4 cup milk
2 tsp salt
1/2 tsp white/black pepper powder
1/4 cup maida mixed with 1/2 cup water for coating
1 cup bread crumbs

Method:

1. Heat 4 tbsp oil in a pan.
2. Add onion,capsicum and cook till the onions turn pink in color.
3. Add 4 tbsp maida and stir well for a minute.
4. Add milk stirring continuously and cook till it becomes very thick.
5. Add white pepper powder.
6. Add corn and green chilies and cook for a minute, then remove from fire.
7. Add rest of  the ingredients accept bread crumbs and maida mixed with water and mash well.
8. Keep the mixture in fridge for some time and let it cool .
9. Take small portions and give a desired shape with oiled hands.
10. Dip the rolls in the maida and water batter and roll them in the bread crumbs and fry in hot oil till golden brown in color. 
11. Serve hot with ketchup or dhania chutney.

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PASTA IN RED SAUCE

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4-6

Ingredients:
150 gms Ribbon pasta / Penne  Pasta /Spiral pasta or macroni

1 tbsp refined oil
2 tbsp olive oil
1 tbsp pizza pasta sauce
1-2 tbsp Amul cheese spread(preferably) or you can use any other processed cheese (as per taste)
1/4 tbsp mixed herbs
2 tsp tomato ketchup
2 medium onions cut into cubes
1 cup red,yellow,green capsicum cut into cubes
2 florets broccoli (blanched) and cut into small pieces (optional)
2 -2 baby corn (blanched) and chopped
2-3 olives black/green or both sliced
2 tsp salt
1/4 tsp black pepper or as per taste

Method:

1. Boil 8 cups of water in a big vessel,add 1 tsp salt and 1 tbsp refined oil.
2. Add pasta when the water is boiling hot and boil for the time as per the instructions on the packet(as cooking time variates according to type of pasta),when it is done drain out extra water and put the pasta in cold water.
3. When the pasta becomes completely cool,drain out the cold water as well and take a little bit oil in your hand and gently rub it on pasta and keep the pasta aside.
4. Heat olive oil in a pan add diced onions,capsicum ,broccoli ,baby corn and 1tsp salt and cook for a minute or two.
5. Add pizza pasta sauce,tomato ketchup and Amul cheese spread to it and mix well.
6. Now add boiled pasta to the above mixture and cook for 3-4 minutes.
7. Add mixed herbs and mix well.
8. Now the pasta is ready to be served.

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