Baby corn cigars

 

Baby corn cigars

Baby corn cigars

Baby corn cigars is crispy fried snack especially kids like this kind of food.. Crisp fried Baby corn served with a tangy sauce. ... 

Ingredients

1 tbsp Pizza seasoning

8-9 pieces Baby corn (blanched)

2 tbsp Olive oil

1 tsp Vinegar

2 tbsp Toasted bread crumbs

4 big Potato (mash)

2 tbsp Corn flour

1 tsp Coriander leaves

1 tsp Garlic paste

½ tsp Red chilli powder

4 tbsp Mayonnaise sauce

½ tsp Powdered sugar

Salt

1 Onion (finely chopped)

½ Capsicum (finely chopped)

Method

For dipping sauce

Take some mayonnaise in a bowl

Add capsicum, onion, powdered sugar, salt, garlic paste (a pinch), olive oil

Mix it well

Dipping sauce is ready , keep it in refrigerator till u want to use

Baby Corn cigars

Chop the blanched baby corn into half

Make sure u boil it for 2 minutes, after it give it a nice ice bath

Marinade for baby corn

Take a bowl add some pizza seasoning, red chilli powder, garlic paste, salt, vinegar, olive oil

Nicely mix these ingredients

Now add baby corn and rub the mixture to it evenly

On a hot pan just keep the baby corn pieces and cook it for 2 minutes

Remove them very quickly, let it cool down

Outer covering of baby corn cigars

Take a bowl, add potato mash, ginger chilli paste, corn flour,

Coriander leaves and salt

Mix everything well

Take a small part, roll it, flatten it out a little bit

Place a baby corn in center and cover it up

Roll it properly remove the extra covering

Make a nice cigar shapes

Cover all baby corn in potato mash in same way

Roll it in bread crumbs

Fry them in a pan till the color changes to brown

Serve them with dipping sauce

Gobi Kheema

Gobi Kheema

Ingredients

500 gram Cauliflower

3 tbsp oil

1 large Onion, finely chopped

3 cloves Garlic, or to taste, finely chopped

1 tbsp grated Ginger

2 large Tomatoes, finely chopped

1/4 tsp Cinnamon ground

1/4 tsp Cardamom powder

1/8 tsp Cloves ground

2 tsp Kashmiri Chilli powder

2 tsp Garam Masala

Salt and Pepper to taste

Method-

Grate the cauliflower

In the same skillet, add oil and saute the onions, garlic and ginger along with salt for around 5-6 minutes - or until its aromatic and onions are soft and slightly brown.

add the chopped tomatoes and cook for around 5-8 minutes until the tomatoes are soft and get mushy, saute for a minute.

Add the cauliflower, Now add the all spices and ½ cup of water.

and let it cook for another 5 minutes. I close the lid for the flavors and aroma to remain intact.

Serve hot, with a garnish of coriander leaves. It goes well with rice based dishes and also enjoyed it with plain whole wheat Kulcha.

Mirchi wada

Mirchi wada

Ingredients-

6 Green chillies large

5-6 potatoes boiled

½ tsp Red chilli powder

1tsp garam masala

1 ½ tsp chaat masala

Salt to taste

Coriander leaves

For batter-

1 cup besan

1tsp baking powder

1tsp red chilli powder

Salt to taste

Oil for deep fry

Method-

Wash, boil , peel and grate potatoes. Add chilli powder, garam masala, chaat masala, chopped coriander leaves and salt mix well. Divide into six portions.

Wash, wipe dry green chillies. Slit and remove seeds.

Stuff this mixture into the green chillies

Prepare a thick batter using batter using besan, baking powder, red chilli powder, salt and about one cup of water.

Heat sufficient oil in a kadai to a moderate temperature. Dip stuffed green chillies into besan batter and deep fry until golden brown.

Remove, drain onto an absorbent paper napkin and serve it with chutney.