Til koot

Recipe Name –Til koot

Ingredients: 200g powdered sugar or boora, 200g sesame seeds, 100g khoya, almonds, raisins, cardamom powder & pistachio.

Method:

Clean the sesame seeds. Roast sesame seeds on slow fire, cool & grind them coarsely. Roast khoya slightly on slow fire, cool & crumble with fingers. Now mix sugar with crumbled khoya & coarsely grinded sesame seeds. Add cardamom powder. Put choorma in plate & garnish with almond pieces, raisins & pistachios.

corn cheese balls

Recipe name –corn cheese balls

Ingredients-2 Tablespoons Butter,2 Tablespoons All Purpose Flour,½ cup Milk ,Salt and black powder to taste , 1/2 teaspoon red chilli Pepper Flakes ,1 teaspoon Oregano / Mixed Herbs,½ cup Grated Cheese,1 cup Corn Kernels,¼ cup Bread Crumbs,1 tablespoon Cornstarch,2potatoes boiled and mashed finely,1/8tsp zest of orange   ,Vegetable or Canola Oil, to deep fry

To garnish - stars cut with cheese slices stars . Corn kernels, pudina leaves, oregano and chilli flakes

Method - In a pan, add butter and all purpose flour. As the butter melts, stir well with flour till raw smell of the flour goes.Add the milk constantly stir. The mixture will start to thicken. Keep cooking on medium low flame till you have a thick paste.Meanwhile, add the corn kernels to a food processor and grind to a coarse paste.To the white sauce paste, add the corn mixture, all the spices, salt, pepper ,chilli flakes,grated cheese, zest of orange   ,cornstarch, breadcrumbs ,potatoes and mix well. You should have a thick, tight dough like mixture. If the mixture is too sticky, add more breadcrumbs or cornstarch. Adjust the salt & spices to suit your taste.Chill the mixture in the fridge until you have to fry them. Make lemon  sized balls from the mixture.Heat oil in a kadai . Gently drop the corn cheese balls into the oil and let them fry at medium heat for 3-4 minutes or each side or until they are crispy, golden brown in color.Decorate with stars cut from cheese slices.Corn kernels,pudina leaves ,oregano and chilli flakes .Serve hot with your favorite sauces.

corn-vegetables with creamy baked potatoes

Ingredients -For the corn- vegetables layer –Corn kernels boiled-1 cup

Oil- 1 teaspoon

Green and red capsicum ¾ cup medium

Green zuchiini and carrot  -1/2cup grated

Onion finely chopped1 medium

Chaat masala 1 teaspoon

Butter 1 1/2 tablespoons+to grease

For the potato layer- Grated potatoes boiled and peeled-1cup

Salt and blackpepper powder to taste

Fresh cream 4 tablespoons

Redchilli flakes and oregano to taste

Method -Preheat oven at 180ºC.Heat oil in a non-stick pan. Finely chop green and red capsicums.Add onion to the pan and sauté for 1 minute. Add capsicums, Green zuchiini and carrots,  corn kernels and chaat masala. Mix and cook for 1 minute.Add ½ tbsp butter, mix well and cook for 1 minute. Grease an oven proof dish with melted butter and fill it with cooked corn-vegetable mixture.

For the potato layer -Put potatoes in a bowl, add salt , blackpepper powder  and cream and mix well. Add remaining butter and mix well.Put the potato mixture equally over the corn mixture in greased dish. Level the top, place the prepared dish to bake in the preheated oven and bake for 15 minutes or until the top is lightly browned. Top with oregano and red chilli flakes .Serve immediately.