Geetika's Recipes!

a collection of practical recipes

Starters

CORN BHEL

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Healthy, delicious, and easy to make all-time favourite snack!

Serves 4

Ingredients

1½ cups boiled tender corn kernels

2 medium potatoes, boiled and cut into cubes

1 teaspoon cumin seeds

½ cup chopped onions

1 to 2 green chillies

A pinch asafoetida (hing)

½ cup chopped tomatoes

juice of ½ lemon

2 tablespoons chopped coriander

1 teaspoon sugar

1 teaspoon oil

salt to taste

2 tablespoons chopped coriander – for the garnish

Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
Add the onions, green chillies, asafoetida and sauté for 2 to 3 minutes, till the onions are translucent.Add the tomatoes, corn, potatoes, lemon juice, coriander, sugar and salt and mix well.

Garnish with the coriander and serve immediately.

PANEER KE TINKE

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Preparation Time :  20-30 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer), 1 inch pieces – 300 grams
Red capsicums, seeded , 1 inch pieces – 2 medium
Green capsicums, seeded , 1 inch pieces – 2 medium
Onions, 1 inch pieces – 2 medium
Satay sticks – 12
Oil – 1 teaspoon + to shallow fry

FOR MARINADE
Gram flour (besan) – 4 tablespoons
Hung yogurt – 2 tablespoons
Roasted cumin powder- 1/2 teaspoon
Black peppercorns, crushed – 3-4
Dry fenugreek leaves (kasuri methi), crushed – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 5 teaspoons
Salt – to taste
Saffron (kesar) , optional – a few strands

TO SERVE
Mint chutney
as required

METHOD
Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant Transfer it into a bowl. Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks. Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks. Heat a shallow pan, drizzle some oil and place the satay sticks on it. Cook turning the satay sticks from time to time so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.

KAPI CHO PANEER

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Ingredients

2 cups paneer (cottage cheese), cut into 12mm. (½”) cubes
1 tsp chopped garlic
½ tsp chopped ginger
1 tsp chopped green chillies
1 tsp tomato ketchup
2 tbsp soya sauce
½ tsp chilli sauce
2 tsp cornflour mixed with ½ cup water
4 tbsp oil
salt to taste

For the garnish

½ cup spring onion greens, chopped

Method

1. Heat the oil in a wok or frying pan on a high flame. Add the paneer cubes and cook on a high flame for a few minutes till the paneer is golden brown. Remove, drain on absorbent paper and keep aside.

2. In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the paneer cubes, tomato ketchup, soya sauce, chilli sauce and salt and mix well.

3. Add the cornflour paste to the mixture and cook for 1 to 2 minutes.

4. Serve hot garnished with the spring onion greens.