SUBZ CHOTI RANGEEN

A combination of baby vegetables in a nutty gravy tastes simply superb! Hence, I’ve coined this name for this very colourful and easy to prepare dish.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Parboiled peeled baby corn – 6 (keep it whole)
Boiled baby sprouts – 6
Boiled green peas – A handful
Boiled & peeled baby potatoes – 10
Peeled small onions – A big handful
Sugar – 1 teaspoon
Salt to taste

GRIND TO A FINE PASTE

Peanuts – 2 teaspoons
Cashewnuts – 6
Ginger – A small piece
Garlic cloves – 4
Tomato chopped – 1
Chopped onion(big) – 1
Thick curds – 1 tablespoon
Cardamom seeds – 1/4 teaspoon
Jeera powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cloves – 2
Kashmiri chilli powder – 2 teaspoon
Turmeric powder – 1/4 teaspoon

FOR SEASONING

Refined sunflower oil – 2 1/2 tablespoon
Whole jeera – 1 teaspoon

FOR GARNISH

Finely chopped green coriander – 1 tablespoon
Kasoori methi – 2 pinches (crushed)
Fresh cream – 1 tablespoon (optional)

METHOD

Heat a pan. Add the sunflower oil. Season whole jeera. When jeera splatters, first fry the small onions on low flame till golden. Add the ground paste, cover with lid and fry till raw smell goes. Add all the veggies one by one – green peas, baby potatoes, sprouts and baby corn. Add salt to taste and sugar. In case the gravy is too thick, add 1/4 cup of water and mix well. Let it simmer for 5 mins on a low flame.
Garnish with chopped green coriander leaves, kasoori methi and fresh cream. Serve hot with paranthas, phulkas, puri and pulao.

©Deepa Sekhar
©Deepa Sekhar

Chef’s tip

Do not over cook the vegetables. A little crunch adds on taste.

CORN CHILLI CHEESE CUPCAKES (C4)

EGGLESS!!!!

These yummy cupcakes will just melt in your mouth and are extremely easy to prepare.
I have used refined oil(preferably sunflower oil) and buttermilk to give a feathery texture.

©Deepa Sekhar
©Deepa Sekhar

Preparation time: 30 mins
Baking time: 30 mins
Makes 12 medium cupcakes

INGREDIENTS

Maida – 1 1/2 cups
Milk powder – 5 tablespoons
Cornflour – 2 tablespoons
Baking powder – 1 tablespoon
Baking soda – 1 tablespoon
Grated corn – 3 tablespoons
Grated pizza cheese – 1/2 cup
Finely chopped green chillies – 1 teaspoon
Finely chopped spring onion greens – 3 tablespoons
Refined oil(preferably sunflower oil) – 1/4cup + 1 tablespoon
Powdered sugar – 1 tablespoon
Buttermilk – 1 1/2 cup
Coarsely crushed black pepper powder – 1 1/2 teaspoon
Salt to taste

METHOD

~ Preheat the oven at 180 deg centigrade.
~ Sift maida, cornflour, milk powder, baking powder, baking soda, sugar powder and salt.
~ Beat oil and pepper powder well. Add the chopped green chillies, finely chopped spring onions, grated pizza cheese, grated corn and mix well.
~ Slowly fold in the sifted ingredients. Mix in buttermilk slowly.
~ Take a cupcake mould. Line with paper cups and grease the inside of the paper lightly with oil.
~ Fill in the mix to 3/4 of the paper cup. Tap the cupcake tray gently.
~ Bake in a hot oven at 180 deg cent for 30 mins.

VIOLA!!! Enjoy your cupcakes as it is or with a hot drink of your choice.

CHEF’S TIPS

– Using of pizza cheese gives a stringy texture inside the
cupcake.
– Omit the green chillies if your preparing these for children.
– Tapping the cupcake tray gently after the mix is filled in is
very essential as it removes the air bubbles and allows the
cupcakes to rise well. Please do not open the oven whilst the cupcakes are baking.

SINDHOORI PANEER

Why I chose this name – because  the gravy has a kumkum colour, very simple, yet very tasty. A combination of both diced and crumbled paneer are used. The recipe for you!

Sindhoori Paneer

INGREDIENTS:

Diced paneer – 1 cup

Crumbled Paneer – 1 cup

Salt – to taste

Finely chopped onions – 1 cup

Coarsely powdered almonds and cashews – each 1 teaspoon

GRIND TO A FINE PASTE :

Ripe red tomatoes (chopped) – 6

Ginger – a small piece

Kashmiri chilli powder – 2 teaspoons

Garlic – 2 flakes

Cardamom – 2

Cloves – 3

Cinnamon –  1 small piece

Black pepper – 4

Ani seeds – 1/2 teaspoon

(saunf)

TO SEASON

Refined sunflower oil – 2 1/2 tablespoon

Jeera – 1 teaspoon

TO GARNISH:

Slit green chilli – 1
Crushed kasoori methi – 2 big inches
(Dry fry kasoori methi in a hot pan for 20 secs)
Butter – 1 tablespoon
Finely chopped coriander leaves(cilantro)
Lime juice – 1 teaspoon

METHOD

Heat a thick bottomed pan and add oil. Season jeera, add onions and fry in medium flame. Once the onions turn golden, add the almond and cashew powder. Sauté for two mins. Add the paste, fry until the raw smell goes and oil seeps on the sides. Add the diced and crumbled paneer. Cook on sim flame for 3 minutes till the gravy mixes well with the paneer. Switch off the flame.
Garnish with green chilli, coriander leaves, butter, kasoori methi and lime juice.
You can serve this delicious dish with hot naan, roti, jeera rice or plain steamed rice.
ENJOY!!!!
Please like, comment and share.

CHEF’S TIPS :

1. Always double fry the gravy.
2. Home-made paneer is the best.
Boil 1 litre milk. Add 2 big ladleful of fresh curd. Once the milk curdles, strain and store it in a glass or stainless steel container. Store it in the normal chill fridge compartment. Can store for upto 3 to 4 days but remember to change water daily and wipe the lid of the container.

Hearty Homely Healthy