I liked this Corn Rolls Recipe when I saw in the cookbook I borrowed from library. The recipe needed ‘cream style corn’,which I was hearing for the first time. Then bought that too and tried immediately … Great snack for kids in the evening.

Ingredients

Method:

1. To Prepare the stuffing,Heat a pan with oil and add the chopped garlic. Fry for a minute and add the chopped onions and fry till transparent.Add the cream style corn and mix well.
2. Add pepper powder and sauce and fry till you get a thick stuffing.
3. Trim the edges of the bread and roll with a rolling pin to make thin squares.
4. Prepare a batter with corn flour with 1/4 cup of water.Spoon 2 tsp of the stuffing in the bread .
5. Apply the corn flour batter in the sides of the bread.Roll the bread carefully.Seal the sides.
6. Give a quick dip in the corn flour batter and sprinkle or roll over the sesame seeds.
7. You can deep fry or shallow fry in a pan. Make sure you fry all the sides if you are shallow frying. Fry until crisp.

Serve hot with tomato sauce.

Notes:

       After trying Gulnar seekh kebab, this is my second kind of kebab attempt at home. As my hubby is very fond of kebabs, I really want to try different kinds of kebab. This is a recipe I took from Nita Mehta’s book like my last kebab recipe. Just did few changes to suit our taste. Very simple, I have made it in combination oven,even if you don’t have oven,you can try grilling in pan or just deep fry or shallow fry them as the original recipe calls for.

Ingredients

Method

1. Grate corn roughly. Boil potatoes,peel and discard the skin and mash it.Crumble the bread slices freshly in mixer.
2. Mix everything except oil in a bowl. If the grated corn is too watery discard the juicy milk from corn. No need to squeeze out,just let the extra water go.
3. Pre heat oven to 230^o C.
4. Mix well and make a dough. Make sure it is not too soggy, add more bread if needed. (only if needed).
5. Soak the wooden skewers 3 hours before if you are using wooden. Take a big ball of the dough and press it along the middle of the skewers to make kebabs. Make sure the kebabs are not too thick. roll to make it thin and smooth.
6. If you are going to bake over a rack, foil it and drizzle oil  and arrange the kebabs over it. Bake for 20-25 mins or until the edges get golden brown.Turn in between in the middle of baking carefully without hurting yourself in the hot walls of the oven.
7. Brush with butter or oil. Do any one ask why one of the kebab is only half? Yes yes I tasted it .

Enjoy with green chutney or simply chilli sauce. Enjoy when its hot ! 

The corn,butter,pepper,onion,coriander and mint,lemon makes a wonderful blend of flavours!

Notes:

    I never made this until I tried this at restaurants… They give softest paneer pakoras…When we want to quench our sudden craving for North Indian food,we go to a ‘walk-able’ restaurant near by- Mumtaz Mahal at Downtown east. My kids favourite is always Gobi Manchurian there. So we order that for him and for ourselves we order either Paneer Pakoras or Paneer tikka . My hubby though he doest like paneer in gravies, he loves starters using paneer… 

The recipe is very simple,with simple ingredients,if you have paneer block in your freezer. Perfect and easy starter idea when you host some guests for dinner…

Ingredients:

Method:

1. Mix both flours with water required to a thick paste,along with salt,pepper powder and ghee.
2. Thaw the paneer till soft(keep out in room temperature for 2-3 hours or so).Slice it with knife carefully ,not too thick as well as not too thin, to desired shape(square/rectangle/triangle)
3. Heat oil in a deep frying pan and dip the paneer pieces to coat the paneer well in the batter and deep fry them both sides until crisp and golden brown. 

Sprinkle chaat masala on top and enjoy hot with green chutney or any sauce.

Notes:

TOMATO JUICE

This is one of the very few juices my mom makes in my childhood… What I love in this is the elachi flavour in it! Simple and delicious to indulge…

Ingredients

Method:

1. If you dont want the skin then boil water and drop in the tomatoes in it. Put off the flame and let the tomatoes be in the hot water for 2 minutes. Make sure the tomatoes are immersed completely.Take out and peel the skin of the tomatoes.
2. Roughly chop the tomatoes and blend it well with elachi,sugar until smooth and serve cold with added ice cubes…

Notes:

    An excellent way to make kids eat the vegetables as snack. You can make the pre-preparation and freeze/refrigerate too.So this is a nice idea to use this as birthday party recipe. While making in bulk,its better to deep fry as pan frying will be time consuming.

INGREDIENTS: (Makes 8 pieces as shown in the picture)

Method:

1. Pressure cook potato in a vessel and other chopped veggies together in another vessel for three whistles. Just sprinkle a tsp of water in the chopped veggies,that is enough. For potato just cut into 4 and add little water.
2. Peel off the skin and mash the potato and add other veggies to it. Make sure there is no water.
3. Tear the bread pieces and crumble it by grinding in a mixer.This step can be skipped and you can directly add to the veggies as well. But I prefer this way for even mixing.
4. Add it to the veggies along with garam masala,red chilli,salt and coriander leaves and mix together.
5. Make a thick paste(like idly dosa batter consistency) out of maida and water.
6. Make equal and desired shapes out of the veggies and set a side,I made it simple and round. Dip it in the maida paste one by one.
7. Quickly take it out and coat both sides with the bread crumbs. Repeat the process for the rest and arrange in plate.
8. If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides,until crisp.
9. Enjoy hot with tomato sauce/ketchup with tea/coffee/cool drinks.

Notes: