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Cheese Koftas and Corn Curry

Makes/serves	6 servings
Duration	30 min
Prep Time	10 min
Difficulty	Moderate
Categories	Side dish Indian Vegetarian
Source	Sify Bawarchi

   

                

• 150 g - grated cheese
• 50 g - gram flour
• 3 - onions, chopped)
• 10 - garlic cloves, chopped
• 5 - green chillies, chopped
• 1 piece - finger, chopped
• Salt to taste
• 1/2 cup - milk
• 2 tbsp - chopped coriander leaves
• 100 g - flour
• 1 - lime, juiced
• 1 tsp - baking powder
• 1 tsp - chilli sauce
• 2 tbsp - warm salad oil
• 1/2 cup - water
• 1 tin - cream-style corn
• 1 cup - whole corn kernels
• 2 cups - curd
• 1 - small onion, chopped
• 1 tsp - chilli sauce
• Salt to taste and oil

Ingredients

• For cheese koftas:
• 150 g - grated cheese
• 50 g - gram flour
• 3 - onions, chopped)
• 10 - garlic cloves, chopped
• 5 - green chillies, chopped
• 1 piece - finger, chopped
• Salt to taste
• 1/2 cup - milk
• 2 tbsp - chopped coriander leaves
• 100 g - flour
• 1 - lime, juiced
• 1 tsp - baking powder
• 1 tsp - chilli sauce
• 2 tbsp - warm salad oil
• 1/2 cup - water
• For corn curry:
• 1 tin - cream-style corn
• 1 cup - whole corn kernels
• 2 cups - curd
• 1 - small onion, chopped
• 1 tsp - chilli sauce
• Salt to taste and oil

Preparation

• 1 Mix all the ingredients for the kofta in a mixing bowl.
• 2 Keep this batter aside for 5 hours.
• 3 Form small koftas, fry in hot oil and keep aside.
• 4 Heat oil in a pan and then add the chopped onions.
• 5 Fry till onions are golden brown.
• 6 Add the cream style corn and fry for a few mins
• 7 Beat the curds and mix into the onion and corn mixture.
• 8 Then add the whole corn, salt, chilli sauce and boil for about 5 minutes.
• 9 Place the koftas into the corn curry, heat through, and garnish with coriander leaves before serving.   

Paneer with Spinach and Corn in Potato Cups

Makes/serves	6 servings
Duration	1 hr
Difficulty	Easy
Categories	Side dish Indian Vegetarian Bake
Source	Sify Bawarchi

 

 

Ingredients

• 500 g - spinach
• 250 gm - paneer, grated
• 1/2 cup - cooked sweet corn kernels
• 1/2 cup - fresh cream
• 4 - medium size potatoes
• 3 slices - bread, two days old
• 4 tbsp - cheddar cheese, grated
• salt and pepper to taste
• 1/2 tsp - nutmeg, grated
• 2 tbsp - butter

Preparation

• 1 Boil the potatoes in water till soft but not mushy.
• 2 Cool and cut then into halves (do not peel).
• 3 Carefully scoop out the centre from each half, leaving a 1/2-inch margin all round.
• 4 Reserve the scooped out potatoes for use in other recipes.
• 5 Smear the potato cups with 2 tbsp of butter, salt and pepper to taste.
• 6 Bake in a hot oven (200 degree C) till light brown.
• 7 Steam the spinach leaves for 5 mins and place in a colander to drain out excess moisture.
• 8 Chop the spinach and mix with corn, cream, salt, pepper and nutmeg.
• 9 Divide the spinach mixture into 16 parts.
• 10 Place one part in each potato cup.
• 11 Top with 1/8th of grated paneer.
• 12 Cover the paneer with remaining spinach and corn mixture.
• 13 Break the bread slices into pieces and prepare crumbs.
• 14 Mix the bread crumbs with butter and grated cheese.
• 15 Sprinkle it on potato cups and return to the oven. And bake for 15 mins.
• 16 Serve hot with tomato ketchup.      

Plain Lobia ki curry (black eyed beans curry)

Makes/serves	8 servings
Duration	45 min
Difficulty	Moderate
Categories	Side dish Indian Vegetarian
Source	Sify Bawarchi

 

 

Ingredients

• 1.5 cups - lobia
• 2 - onions
• 3 - tomatoes
• 3 - green chillies
• 2 tbsp - ginger and garlic paste
• 1 tsp - turmeric powder
• 2 tsp - chilli powder
• 2 tsp - coriander powder
• 1 tsp - garam masala
• 2 tbsp - desiccated coconut
• 2 tbsp - yogurt
• Coriander leaves for garnishing
• 4 tbsp - oil
• Salt to taste

Preparation

• 1 Heat oil in a pressure cooker, saute onions till transparent.
• 2 Now add ginger and garlic paste and stir.
• 3 Cook till light brown in colour.
• 4 Add tomatoes and stir.
• 5 When soft, add salt, turmeric, chilli powder, green chillies, some coriander leaves, garam masala, coconut and mix well.
• 6 Cook till oil separates.
• 7 Now add yogurt and stir.
• 8 Cook for 5 mins, stirring often.
• 9 Add lobia and pour enough water to cook the peas.
• 10 Now pressure cook up to 4 whistles.
• 11 When done, garnish with coriander leaves and serve hot.

 

Jam Tarts (Tartes de Confiture)

Makes/serves	6 servings
Categories	Pudding/dessert French Bake Summer
Source

 

 

Ingredients

• For dough
• 1 1/2 cups all-purpose flour
• 1 stick (1/2cup) cold unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons cold vegetable shortening
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 3 to 5 tablespoons ice water
• For filling
• 1/2 cup seedless raspberry jam
• 1/2 teaspoon fresh lemon juice
• 4 cups raspberries (18 ounces)
• pie weights or raw rice

Preparation

• 1 Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
• 2 Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
• 3 Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• 4 Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
• 5 Preheat oven to 375°F.
• 6 Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
• 7 Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.

Notes

• From the Author
  Dough can be chilled up to 2 days. Pastry shells can be baked 1 day ahead, then cooled, wrapped in plastic wrap, and kept at room temperature.