Saturday, January 20, 2007

Sweet Corn Soup

Large corn cobs (bhutta) - 6
2 tbsp butter
1/2 cup cabbage finely chopped
1 carrot finely cut
1 tbsp cornflour
salt to taste
Pressure cook the corn kernels till tender.
Keep about 1/4 cup cooked corn kernels aside for later use.
Grind rest of the corn kernels.
Heat butter in a pan, add carrot and cabbage.
Fry for a minute, add corn and 6 cups of water and salt.
Cook for ten minutes and add 1 tbsp cornflour mix in 1/2 cup of water.
Add cooked whole corn kernels which were kept aside.
Cook for 5 more minutes and serve hot.

TIP - If fresh corn is not available, canned sweet corn tin can be used. Soya sauce, chilli sauce and vinegar can be added.

Sunday, January 07, 2007

Paneer Bhurji


Paneer - 250 gms (crumbled)
Onions - 2 (chopped finely)
Green Chillies - 2 (slit lengthwise)
Tomato - 1 (chopped finely)
Capsicum - 1 (slit into long thin strips)
Coriander leaves - chopped
Milk - 2 tbsp
Garam Masala - ¼ tsp
Turmeric - ½ tsp
Red Chilli Powder - ½ tsp
Dhania powder - ½ tsp
Salt - to taste
Ghee or butter - 1 tbsp


Heat ghee or butter in a heavy saucepan.
Add onions and fry till pink.
Fry green chillies.
Fry the capsicum till tender.
Add tomatoes and fry further till mushy.
Add all the masala and milk and cook for 3-4 minutes.
Add paneer. Mix well. Cook for further 3-4 minutes.
Take in a serving dish.
Garnish with coriander leaves.
Serve hot with naans, paranthas, etc.

Tip : It is very tasty and can be prepared in a jiffy.