Starter

Spicy Baby Corn Satay

 

Ingredients

3 tbsp low-fat curds (dahi)

1 tsp chilli powder

1 tsp grated garlic (lehsun)

1/4 tsp carom seeds (ajwain)

1 tsp oil

1 tsp cornflour

12 medium sized blanched baby corn

1 tsp oil

1/4 cup finely chopped spring onions (including the greens)

1/8 cup capsicum strips

1 tsp cornflour dissolved in 2 tsp of water

salt to taste

 

Procedure:

 

1.       Combine the baby corn with the marinade in a bowl, toss well and keep aside to marinate for 15 to 20 minutes.

2.       Heat the oil in a broad non-stick pan, add the spring onions and capsicum and sauté on a medium flame for a minute.

3.       Add the marinated baby corn and the cornflour paste and sauté on a medium flame well till the spring onions coat the baby corn evenly.

4.       Thread each piece of baby corn on a toothpick and serve immediately or serve it with toothpicks on the side.

 

Paneer Fritters

 

Ingredients

1 cup crumbled paneer (cottage cheese)
salt to taste
1 tbsp grated garlic (lehsun)
1 tsp chilli powder
2 tsp tomato ketchup
1/3 cup plain flour (maida)
3/4 cup crushed papad
oil for deep-frying

Procedure:

1.       Put the paneer in a plate and knead well.

2.       Add the salt, garlic, chilli powder, tomato ketchup and mix well.

3.       Divide the mixture into 9 equal portions and roll each portion into a 50 mm. (2") long cylindrical shape. Keep aside.

4.       Combine the plain flour with 1/2 cup water in a bowl and mix well.

5.       Dip each roll into the flour-water paste and then roll in the crushed papad and deep-fry till they turn golden brown in colour from all the sides.

6.       Drain on absorbent paper and serve immediately with tomato ketchup.