Usha's Recipes

Ingredients:

10 baby corns

3 tbsp All purpose flour

1 tbsp Corn flour

½ tsp cumin powder

¼ pepper

½ tsp red chili powder

pinch of Ajinamoto

Salt to taste

Red color (optional)

Oil for frying

For sauce:

1 tbsp Oil

1 inch ginger minced

2 garlic flakes minced

1 onion (big) diced

2 green chilies chopped

2 tbsp capsicum diced

3 spring onions

1 tsp maggi masala

1 tbsp corn flour

1 tsp red chili powder

1 tsp soy sauce

1 tbsp tomato sauce

Chopped coriander

Procedure:

• Mix corn flour, all purpose flour, cumin powder, pepper, ajinamoto and salt with water to make batter.
• Add baby corns to the batter and mix to coat the batter nicely.
• Heat oil in a frying pan, and fry the corns coated with batter until golden brown color and take out onto a kitchen towel.
• Take another pan heat 1 tbsp of oil and add chopped ginger, garlic, onions, green chilies and saute for 2 minutes
• Add diced capsicum, spring onions, maggi masala, salt, red chili powder, soy sauce and saute for 2 minutes
• Mix 1 tbsp corn flour with little water and add this to the pan.
• Add the fried baby corns, tomato sauce to the mixture and mix well.
• Garnish with coriander and greens of spring onions and serve hot with tomato ketchup.

Ingredients:

4 cups cauliflower florets

1 onion (big) chopped

3-4 green chilies

2 Tomatoes chopped

2 tbsp frozen green peas (optional)

2 tbsp oil

¼ tsp cumin seeds

¼ tsp mustard seeds

½ tsp urud dal

1 tsp chana dal

2 dried red chilies

Few curry leaves

1 tbsp of red chili powder (adjust according to your spice levels)

Pinch of turmeric

Salt to taste

Chopped coriander

Procedure:

• Boil cauliflower florets with little salt for 5-7 minutes
• Heat oil in a pan, add dried red chilies chopped, cumin seeds, mustard seeds, when they start sizzling add urud dal, chana dal and curry leaves.
• Add chopped green chilies, onions, turmeric, salt and saute for 2-3 minutes and then add chopped tomatoes and cook until tomatoes become soft.
• Add boiled cauliflower florets and mix well and cook for 5 minutes uncovered.
• Add salt and cook for 10 minutes covered stirring occasionally. (take care while stirring; florets may get mashed if over cooked, don't add water unless needed).
• Add peas, chili powder and adjsut salt accordingly.
• Garnish with chopped coriander and serve hot with steam rice or chapattis.

Note: Frozen peas takes 2 minutes to cook, so I added last; if you add fresh peas, cook before adding.

Ingredients:

2 cups grated carrots

1 cup Milk

½ cup sugar

2 tbsp butter or ghee

Chopped cashews and almonds

Pinch of cardamom powder

Procedure:

• Peel carrots and grate them.
• Boil milk until it gets reduced to half a cup on medium low heat.
• Melt 1 tbsp ghee in a pan, add cashes, almonds and fry them until golden color and keep it aside.
• Add grated carrots to the same pan in the left over ghee and cook until carrots turns to change the color (pale yellow), and becomes soft, it takes 7-8 minutes.
• Add boiled milk to the carrot and cook until milk gets evaporated.
• Add remaining ghee, sugar and cook until it leaves the sides and starts oozing out ghee.
• Add cardamom powder and remove halwa from heat, set in a serving bowl.
• Garnish halwa with cashews and almonds.

• Serve warm or at room temperature or with a scoop of ice cream.