Corn Salsa

I'm sharing one of the easiest mexican dishes. I love this when they serve it on my chipotle rice & the chunky texture it gives is just awe some. For me it is a eve time low calorie snack to fill up.

Ingredients 

1 Cup corn kernels

1/4 Cup diced onion 

1/2 Cup diced tomatoes

1 Tsp paprika 

1 & 1/2 Tsp lime juice

1 Tbs thinly chopped cilantro

1 Tsp olive oil

Salt 

Heat a pan with oil & toss the corn kernels in it. Sauté them for few minutes or till you the brown crispy kind of coat on the kernels. It takes around 5mins to get the consistent color to kernels. Switch off heat & allow them to cool.

In a bowl toss kernels & the other ingredients one by one. Mix them well & serve it cold or @ room temperature. 

Mango Lassi | Mango Smoothie

After a long outing in summer sun all our power has been swallowed & we were all gloomy & lazy. I made our selves a power booster & it felt awesome to quench our thirst this delicious smoothie. I haven't added any ice to our drink as are not so into the ice. So add it at your convenience.

Ingredients 
1 & 1/2 Cup mango juice
1/2 Cup non-fat yogurt
1/2 Cup milk (2% fat)
1 Tbs Honey
Ice (Optional)

Take all ingredients in a blender. Blend them to smooth & creamy. Serve right away.

Vankaya Kura | Eggplant/Brinjal Curry

A simple eggplant curry, which is made in many households & which is also one of my comfort foods. It’s a sauté of brinjals with a combo of coconut, ginger & green chilis. 

Ingredients

3 Cups of sliced Indian eggplant

½ Cup chopped coconut

5 Green chilis

¼ cup chopped ginger

1 Tsp mustard

1 Tsp jeera

1 Tsp channa dal

1 Tsp urad dal

1Tbs curry leaves

1 Tbs oil

Salt

Heat pan with oil. Add mustard, jeera, channa, urad dal & curry leaves. Once the mustard starts jumping around add the sliced eggplant to pan. Sauté veggie for few seconds & closes it with a lid.

Meanwhile grind coconut, green chili & ginger. Once the eggplant cooked well add salt & and the grind mixture to pan. Sauté curry for 2mins before you switch off heat.

Serve it with rice along with a dollop of ghee.

Note:

1. Keep the sliced eggplant in water. It stops them from turning to brown.

2. You don’t have to add any water while grinding.

Check my other Blogging Marathon friends here.

Nawabi Paneer

Today I’m sharing a recipe, which made my husbands taste buds dance. Oh yah! In my house I’m the one who always talk about eating healthy & the exact opposite version is my husband. He loves recipes filled with ghee, cheese & all the dishes filled with lots of fat. Now with opposites we try to maintain a very good balance in our food habits. Most of the time it runs my way with healthy food but sometimes it’s his way too.

So coming to the dish it is his way of having healthy dish & he just loved it. This recipe is filled with richness of cashew, sesame & peanuts at the same time with creaminess of paneer.

Ingredients

2 Cups diced paneer (Square/Triangle)

1 cup sliced onions

3 Tbs tomato paste

½ Cup green peas

½ Cup coconut milk

¼ Tsp turmeric

2 Tsp red chili powder

Salt

1 Tbs ghee

Coriander leaves for garnish

For masala paste

2 Tomatoes chopped

1 Tsp jeera seeds

1 Tbs coriander seeds

2 Tbs peanuts

8 to 10 Tbs cashew nuts

1 Tsp sesame seeds

1 Tsp poppy seeds

2 Cloves

2 Cardamoms

1 inch cinnamon piece

1 Inch ginger

4 Garlic pods

1 Tbs ghee

Heat pan with ghee. To that add all the masala paste ingredients other than tomatoes & cashew nuts. Fry them for couple of mins. (Don’t over fry them) Switch off heat & allow them to cool. In a mixer add the roasted ingredients along with tomatoes & cashew nuts. Grind it to smooth paste.

Heat pan with1 tbs ghee  & add paneer cubes to pan. Fry them till they are well fried both sides. Remove them & keep aside. To the same pan add 1 tbs ghee & add the onions. Fry them till they are translucent. To that add the ground masala, peas, coconut milk, tomato paste, turmeric, red chili powder & salt. Bring them to boil on low heat. If desired add 1 cup water to get the gravy consistency. Last add the paneer cubes to gravy & cook it with closed lid for 10mins. Garnish it with the coriander leaves & it’s ready to serve.

Serve warm with chapati or roti.

Note: 

For little healthier version you can replace paneer with tofu.

I added tomato paste to get the color. You can totally exclude it if you don't have it.

Check my other Blogging Marathon friends here.