Corn Kofta Curry



Ingredients for Kofta:

2 cups corn kernels
1/2 cup grated coconut
1 green chili finely chopped
1/2 cup besan
1/4th cup bread crumbs
salt to taste
1 onion chopped very finely

Oil for deep frying

Grind corn to a coarse paste.
Add everything except oil and mix together.
Make small balls and fry in oil till cooked. Drain and keep aside on tissue papper to absorb excess oil.

For the gravy :

1 small onion
3 tomatoes
2 green chili
4-5 garlic cloves
1/2 inch ginger
2 tbsp oil
1 tsp cumin seeds
2 cloves
2 green cardamom
1 tsp meat masala
1/2 cup milk
1/2 cup curd
blanched and peeled almonds or cashew nuts
1 tsp kasuri methi

Blend together small onion,tomatoes,green chili,garlic cloves and ginger.
Heat oil in a kadai.
Once oil is hot, add cumin seeds.
Add turmeric powder,coriander powder,cloves and green cardamom.
Add the above onion tomato paste and cook on low for 10-15 minutes till onion is cooked well.
Add meat masala.
Blend together curd,milk and almonds or cashew nuts and kasuri methi.
Add the paste to the onion and tomato gravy.
Add 1 cup water , salt and bring to boil.
Add koftas to gravy and sprinkle chopped coriander leaves

Masala Corn Herb Poha


Serves 2 to 3 persons



What You Need:

Poha 2 cups
Peanuts 1/4 cup
Onion Chopped 2 big size
Potato Peeled and Chopped 1 small
Green Chili Chopped 2
Curry Leaves 7 or 8
Coriander Leaves Chopped 2 tbsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Dried Fenugreel Leaves or Kasuri Methi 1 tsp
Dry Mint Leaves crushed 1 tbsp
Raisins 2 tsp
Green Peas 1/4 cup
Corn 1/4 cup
Fennel Seeds 1/2 tsp
Tomato Chopped 1 tsp
Capsicum Chopped 1
Turmeric Powder 1 tsp
Curry Powder 1 tsp
Nylon Sev For Garnishing
Oil 2 tbsp
Salt To Taste
Sugar To Taste


Steps To Make:

Wash Poha in water 2 to 3 times and keep aside.
Heat oil in Kadai.
Once oil is hot, add the whole peanuts and fry till it turns brown.
Remove from oil and mix with the soaked poha.
In the same hot oil, add turmeric(haldi) powder, mustard seeds, cumin seeds, curry leaves and fennel seeds in the order mentioned.
As the seeds start spluttering, add half of the chopped onions and allow it to cook.
When onion turns pink, add the chopped potatoes ,corn and green peas.
Add a pinch of salt that the potatoes cook fast.
Add chopped tomatoes,capsicum,raisins, crushed kasuri methi and mix well. Cover and cook for 2 minutes.
Add poha and peanuts. Add salt and sugar to taste and mix well. Cover the lid and allow the poha to cook for 1 minute.
Add coriander leaves and dry mint leaves.Mix Well.
While serving, sprinkle nylon sev and the remaining chopped onions.



Basa Fish Wraps



Ingredients :
300 grams Fish cubes – small size
1 onion finely chopped
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 green chilli chopped
2 tbsp tomato puree
1 tsp curry powder
1 tbsp grated coconut
Salt to taste
1 tsp mustard seeds
1 tbsp oil

4 Wheat wraps
Salad Leaves
Mayonnaise

Preparation:
Heat oil. Add mustard seeds and tuermeric powder.
Add onions and green chillies. Cook till onion turns brown.
Add ginger garlic paste and cook for a minute
Add fish pieces, grated coconut, curry powder and cook for 6-7 minutes on medium flame.
Add salt and mix gently.

Spread out a wrap. Gently apply some mayonnaise. Spread some salad leaves. Add small portion of cooked fish pieces. Wrap and serve


Chicken Footlong Sandwich



Ingredients:
Footlong Sandwich Cut into 3 parts
Mayonnaise
Mustard Sauce
Tomato Ketcup
Tomato Slices
Any Grilled chicken keema kebabs (for recipes, check out the kebab recipes available on my blog) 
lettuce leaves.

Preparation
Cut Foot-long side wise
Place tomato slices on the bottom
Place some Cooked Chicken keema
Mix tomato ketchup, mustard sauce and mayonnaise and chopped lettuce leaves.
Place it above Chicken kebabs
Fold in the sandwich and serve