Masala Corn is a tempting chaat for cold winter evenings. This is a easy & kid friendly chaat which can be made in very less time. In process of making it you can use a microwave to finish it off easily or you can also pan fry corn in making this dish. You can simply leave onions & carrots out of this dish to make it buttery sweet & flavorful. I love carrot in any chaat, so added a little more than needed. Enjoy this healthy chaat !!!
Prep Time-5mins
Cook Time-2&1/2mins
Serves-2People
Ingredients
1Cup fresh corn kernels or frozen
1Tbs butter
1/2Cup grated carrot
1/4Cup finely chopped onions
1/4Tsp garam masala/Chaat masala
1/2Tsp chili powder
1Tsp lemon juice {Adjust as needed}
Salt to taste
Chopped coriander leaves for garnish
Directions
- In a microwavable bowl take corn kernels & sprinkle with little water. Microwave for 2mins on high. Check if corn kernels are cooked soft.
- To the same bowl add butter, garam masala, salt & mix them. Microwave for 1/2min & remove from microwave. Cool the mixture before adding onions.
- Add in onions, carrot, chili powder & lemon juice. Mix them well. Adjust taste if needed.
- Garnish with coriander & serve right away.
Note
- I used garam masala instead of chaat masala. It's your choice.
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Tutti Frutti Cupcakes are sweet & delicious bites. Tutti Frutti always reminded me of my childhood bites I use to enjoy. There is no limitation of using them. I loved enjoying them in dil pasand, cone cakes & many more delicious bakes that were available in stores. My love towards them made me to make this cupcakes. There are different versions of these cupcakes but I love the combo of coconut with tutti futti, which is a filling in dil pasand. I loved the way they turned out yummy & delectable. Try these cupcakes & enjoy them !!!
Prep Time-10mins
Cook/Bake Time-20mins
Serves-6 Cupcakes
Ingredients
3/4Cup all-purpose flour
1/2Tsp baking soda
1/4Tsp baking powder
Pinch of Salt
1/2Cup sugar
1Large egg @room temperature
1/4Cup butter @room temperature
1/2Tsp vanilla extract
1/4Cup milk
1/4Cup tutti frutti
1/4Cup dry coconut flakes
Confetti for topping {optional}
Directions
- Pre-heat oven @350F & line a cupcake pan with cupcake liners.
- In a bowl sift flour, baking soda & baking powder. To that add salt. Mix them well & keep aside.
- In another bowl break open egg. To that add butter & sugar. Whisk them to smooth creamy consistency. Next add in milk & whisk in.
- Fold in tutti frutti & coconut flakes to batter.
- Fill batter half the way in cupcake liners.
- Bake them @350F for 20mins or till a wooden pick comes out clean.
- Cool them on counter top & sprinkle with confetti.
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Achari Paneer Tikka's are a delectable snack bites. The word achar means pickle & the spice mix that is used here in making these tikki's is used in most of the Indian pickles. This spice mix adds flavor to paneer when mixed in marination. While making the spice mix I fried spices a little crisp to get fine powder rather than coarse. I oven baked these tikki's, but you can also pan fry them for a quick finish. To extend this recipe you can make a creamy tikka masala using this tikka's. For now I'm sharing this tikka recipe with you all. Here is a recipe for pan-fried Paneer Tikka dish, which can also be converted as a baked dish.
Prep Time-2hrs {1hr 30mins marinating + prepping}
Cook Time-20mins
Serves-2People
Ingredients
12 to 15 pieces of paneer
2Tsp oil
For marination
1/2Cup curd
1/2Tsp turmeric
1Tbs ginger garlic paste
1Tbs corn starch
1Green chili
1Tsp lemon juice
Salt
Achari mix
1/4Tsp jeera
1/4Tsp mustard seeds
1/2Tsp dhaniya
1Tsp fennel seeds
2Red chili's
Pinch of methi seeds {6 to 7 seeds}
Directions
- Heat pan & add achari mix ingredients to it. Briefly fry them for few seconds. Switch off heat & cool them. Grind them to smooth powder & keep aside.
- In a bowl add in marination ingredients. Next add in grind achari masala powder & mix them.
- Fold in paneer pieces in to marination. Close it with a lid & allow it to sit for minimum of 30mins.
Baked Version
- Pre-heat oven @350F & line a baking sheet with foil or parchment paper.
- Line paneer pieces in a row & bake @350F for 10mins. Brush oil on all sides. In to the oven for another 10mins.
- Paneer pieces will be lightly browned on top & all the masala will be dried up.
- Remove from oven & cool them.
Stovetop Version
- Heat a pan & spread oil on it.
- Lay few paneer bites on pan individually. Fry them till they are brown on both sides.
- Repeat the same with rest of the paneer pieces.
- Enjoy as they are or serve with ketchup.
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Gobi 65 is a easy to make quick snack. My favorite version of 65's is Paneer 65 & always loved to order it or make it at home. This time I tried baked version of gobi 65 & interestingly it turned out to be great. As I have mentioned in my blog many times, I'm not a fan of deep-fried foods. I love shallow frying anything & everything. It kinda gives me a satisfaction that I'm taking control on what I dump in to my tummy. So with that inspiration I made Gobi 65 in both baked & shallow frying versions. I liked both the versions, but loved the shallow version as it has right amount of crispiness & oil to it. Sharing both versions of this dish here. Enjoy them as you like.
Prep Time- 45mins {30mins marinating + 15mins}
Cook Time-30mins
Serves-2people
Ingredients
30 to 40 Cauliflower florets
4Tbs oil {for shallow frying}
2Tsp {For baking}
Water
Batter
1/2Cup corn flour
2Tbs all-purpose flour
2Garlic cloves grated
1Tsp grated ginger
1/4Tsp turmeric
1Tsp red chili powder
1Tsp garam masala powder
2Tsp lemon juice
Salt to taste
Directions
Marination
- In a bowl take all the ingredients under batter. Add in little by little of water to make a some what thick batter. Adjust taste if needed.
- Now add in florets to batter & coat them well. Allow them to sit in batter for 30mins.
Baking
- Pre-heat oven @350F & line a baking sheet with parchment paper.
- Lay marinated florets in line on the sheet & in to the oven for 10mins.
- Remove from oven & by now the batter should be dried out. Brush oil on the florets on both sides & again in to oven for 15mins.
- Now you can see a nice crust on top of the florets.
- Remove from oven & cool them off on counter.
Shallow Frying
- Heat pan with 4tbs oil. To pan add few battered florets & fry them on both sides.
- Remove them on to a paper towel & repeat with rest of the florets.
- Serve them with ketchup & enjoy.
Note
- Chili powder I use for cooking is extra hot & spicy. Adjust it in recipe as needed.
- You can replace garam masala with chat masala powder.
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