Corn Kurma

Ingredients:

Sweet Corn kernels - 3/4 cup

Onion - 1/4 cup, finely chopped

Capsicum - 3 tbspns, finely chopped

Ginger Garlic Paste - 1 tsp

Milk - 1/4 cup (optional)

Chili powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Coriander leaves - 1/2 tbspn, finely chopped

Salt - to taste

Oil - 2 tsps

To temper;

Cloves - 1

Cinnamon - 1/4 inch piece

Cardamom - 1

To grind;

Grated coconut - 1/2 cup

Poppy seeds - 1/2 tsp soaked in 1 tsp milk

Tomato - 1

Green chili - 1

Method:

Pressure cook corn for 2 whistles with enough water and salt. If using frozen corn, microwave for 1 minute. Keep aside. 

Soak the poppy seeds in a tsp of milk, set aside. Dry roast coconut till slightly browned. Saute tomato and green chili in 1/2 tsp oil. Once the tomatoes turn mushy add it to the mixer along with roasted coconut, milk and soaked poppy seeds. Grind it to a fine paste. Set aside.

In a pan, add 1/2 tsp of oil and saute the capsicum for 2 minutes, set aside. In the same pan add the remaining oil and add the items under 'to temper'. Now add onion and saute till it turns slightly browned.

Then add the coconut paste and saute till raw smell leaves. Add the chili powder, garam masala powder and saute till the masalas are well blended. Then add little water(say 2-3 tbsp) to make it to running consistency. Now add milk and allow it to boil for 3-5 minutes till oil separates. If it becomes thick add little more water. Then add sauteed capsicum and cooked corn. Allow it to blend with the masalas for 2-3 minutes. Garnish with coriander leaves and switch off. Serve it with pulaos and rotis!

Inspired from here

Stuffed Eggplant Curry

Ingredients:

Brinjals / Eggplants - 15 small

Oil - 3 tbspns

For the stuffing:

Coriander Seeds - 2 tsps

Chana Dal - 1.5 tbspns

Urad Dal - 2 tsps

Oil - 1/2 tsp

Dried Red Chilies - 5-6 

Coconut - 2 tbspns

Salt as per taste

Method:

Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chilies for minutes.

Grind the roasted ingredients, coconut, salt and roasted red chilies into a fine powder and set aside.

Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.

Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.

Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. When they are soft, turn off the flame.

Serve hot with rice and ghee.

Inspired from here

Homemade Paneer Soda

Ingredients:

Sugar - 1/4 cup

Water - 1/4 cup

Rose Essence - 1/2 tsp

Plain Soda/Club Soda - as needed for topping

Method:

Mix sugar and water. Heat till the sugar dissolves in water. Cool completely. Add rose essence.

Fill a glass with ice cubes. Pour the syrup and top it with club soda. 

Syrup can be made ahead and can be store it in the refrigerator. Top it with soda just before serving.

Inspired from here

Carrot Rice

Ingredients:

Basmati Rice - 1 cup

Ghee - 2 tsps

Cinnamon - 1/2" piece

Cloves - 2 

Peppercorns - 4 whole or Pepper Powder - 1/2 tsp

Cardamom - 1 

Onions - 1/2 cup, sliced

Grated Carrot - 1 cup

Salt to taste

Method:

Clean, wash and soak the rice for 30 minutes. Drain and keep aside.

Put 2½ cups of water to boil. Heat the ghee in a pressure cooker, add the cinnamon, cloves, peppercorns, cardamoms and onions and sauté till the onions turn translucent. Add the rice, carrots and salt and sauté for 5 minutes. Add the hot water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Serve hot.

Inspired from Tarla Dalal