Corn Tikki

Time 15 min

Ingredients

Fresh corn 1 cup

Chopped onion 1 big size

Green Chili 1

Ginger 1/4 inch

Ghat masala 1/4 tsp

Cornflour powder/rava 2 tbsp

Lemon juice 1/2 tsp

Coriander 1 tbsp

Salt to taste

Oil for shallow fry

Method

In blender mix all ingredients except oil & cornflour. Make coarse mixture. Grinding process leaves water. So squeeze and remove excess water. Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in cornflour/rava, so that it get coated very well from all sides.
Heat oil in tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

Sweet Corn Butter Chat

Time 5 min

Ingredients

Sweet corn 1 cup 

Butter 1/4 tsp

Chaat masala 1/4 tsp

Method

Cook corn by adding salt in cooker for 2-3 whistles. Allow it to cool. Then mix cooked corn with chaat masala, butter. Serve hot.

Corn Upma

Time 15 min

Ingredients

Fresh grated corn 1 cup

Green chilies 2 (Cut into small pieces)

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Sev for garnishing

Salt to taste

Oil 1.5 tbsp

Method

With the help of grater grate the fresh corn. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds.  After mustard seeds pops out, add onion, curry leaves and green chilies. Fry onion till it becomes golden brown. Then add grated corn and salt. Mix well. Do not cover lid, cook for 4-5 min. No need to add water as corn contains water. Garnish with sev.

Corn Chivda/ Makai Chivda

Time 20 min

Ingredients

Makyache pohe 2 cups

Groundnuts 1/2 cup

Dalia 1/4 cup
Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 tsp

Amchur powder 1 tsp

Oil for deep fry

Salt to taste

Method

Heat oil in kadai, take spoonful of maka and fry. Take out from oil and keep onto a tissue paper and then in a large mixing bowl. Repeat this procedure and fry all maka. Then sprinkle red chili powder, cumin coriander powder, amchur powder, salt, powdered sugar. Mix well. Keep it aside. 

In the same oil fry groundnuts and dalia. Keep it in large mixing bowl.

Heat 1 tbsp oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds 

pops out switch off the flame, then add turmeric powder to the oil. Allow it to cool. 

Now pour this seasoning in the large bowl, mix well. 

Allow it to cool. Store in the airtight container. 

Veg Frankie

Time 40 min

Ingredients

For rotis

Plain flour or maida 1/2 cup
Whole wheat flour 1/2 cup  
Oil 1 tsp
Salt to taste
Oil for kneading 1/4 tsp 
Butter for making rotis 1 tbsp

For The Stuffing

Oil or butter 2 tbsp
Chopped onion lengthwise 1 cup

Chopped capsicum lengthwise 1/2 cup

Boiled corn 1/4 cup 

Finely chopped tomato 1/4 cup

Ginger-garlic paste 1 tsp
Boiled, peeled and mashed potatoes 1cup
Chili powder 1 tsp
Garam masala 1 tsp
Frankie masala or Chaat masala 1/2 tsp
Finely chopped coriander 1 tbsp
Salt to taste

Butter 1 tbsp

Method
For the rotisTake all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet cloth and keep aside for 15 -20 minutes. Then again knead again using 1/2 tsp of oil till it is smooth and elastic.

Divide the dough into 4-5 equal portions and roll out like chapati.

Heat a tava and cook each roti lightly on a medium flame and keep aside.

For the stuffing
Heat the oil/butter in a pan, add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the onion, tomato, smashed potatoes, capsicum, corn. Fry for 3-4 min. Then add chili powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2-3 min. Keep it aside.

Actual method
Put roti on the tava and cook on a medium flame using half tsp butter till both sides turn light brown in colour. Then spread little tomato sauce all over the roti then place the stuffing at the center of the roti, then fold the edges to make frankie. You can wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce. Repeat with the remaining ingredients to make 3-4 more veg frankies.

Veg Mashroom Masala

Time 30 min

Ingredients 

Mushroom, 1 cup

Chopped capsicum, 1/4 cup

Cheese cubes 3-4 cubes

Chopped onions 2 big size

Chopped tomatoes 2 big size

Chopped carrot 1/4 cup

Green peas 1/4 cup

Corn 1/4 cup

Red chilly powder 1/2 tsp or more as per taste

Chat masala 1/5 tsp

Salt to taste

Cumin coriander powder 1/4 tsp

Coriander leaves 1tsp

Kasoori methi 1/4 tsp

Oil 2 tbsp

Butter 1/2 tbsp

Method

Cut each mushroom into 4 pieces. Fry in oil and keep it aside. Chop onion and tomatoes.

Cut carrots into long – thin pieces, boil carrots, capsicum, corn and peas for 10 minutes, drain the water. Keep it aside.

Heat oil and butter in pan. Add sliced onions and fry 2-3 minutes. Add finely chopped tomatoes. Stir and fry till it mix well. Add red chills powder, chat masala, salt, cumin coriander powder, kasoori methi. Mix well and fry it for 1-2 minutes. Add boiled vegetables stir it continuously on high flame. Add fried mushroom. Stir it continuously on high flame. For 2-3 minutes. Garnish with coriander leaves. and grated cheese. Serve hot with roti or rice.

Tip
U can skip frying mashrooms. Just add along with boiled vegetables in pan and fry well. It do not take time to cook.

Baby Corn Fritters / Bhaji

Time 15 min

Ingredients

Baby corn, cut into halves vertically 1 cup

Salt 1/2 tsp

Oil for deep-frying

For a Thick Batter

Maida 1/2 cup
Cornflour 1 tsp
Buttermilk 1/2 cup
Red chili powder 1 tsp
Garlic paste 1 tsp 
Pinch of soda
Chaat masala 2-3 pinch

Rock salt / kala namak 2 pinch

Salt to taste

Method

Apply / sprinkle salt to the baby corn. Keep aside for 10 minutes. 
Mix all ingredients to make batter. Keep it aside.

Heat the oil in a kadhai on a medium flame, dip the baby corn into the batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Tip

Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Paneer Corn Mutter Bhaji



Time 30 min

Ingredients

Panner 1/2 cup

Corn 1/2 cup

Mutter 1/2 cup

Chopped onion 1 big size

Tomato 2 big size

5 in 1 masala or ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2 to 3 cups

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 2 tsp 

Salt to taste

Method

Take tomatoes make 2-3 cuts on surface area of tomatoes. Then keep in pan and cook adding 2-3 tbsp water for 5-6 min till it becomes tender. Allow it to cool. 

In a separate pan cook corn & mutter till it becomes soft. Keep it aside.

In a pan add 1 tsp oil fry paneer till it turns light golden brown. Keep it aside.

Heat the oil in pan add chopped onions, fry till light golden brown. Switch off the flame. Then take cooked tomato and onion blend it in blender. In the same pan heat butter add 5 in 1 masala or ginger garlic paste, Turmeric powder, Garam masala, salt. Then add Onion tomato mixture. Stir well for about 2-3 min on low flame. Now add water 1/4 or 1/2 cup. Then add mutter & corn. Let it cook for 8-10 min. Switch off the flame. Add paneer at the time of serving.

Paneer Corn Masala

Time 30 min

Ingredients

Boiled corn -1 cup

Paneer 1/4 cup cut into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 1 tsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Sir fast to avoid burning. Now add boiled corn. Mix well, Fry and stir well for 5-6 min. Then add salt. Mix well. Add water around 1 tbsp, cover pan with lid and cook on low flame for about 8-9 min. Pl check for water level otherwise it will get burn. Switch off the flame. In separate pan take butter fry panner till it becomes golden brown. Add paneer at the time of serving.

Corn Pav Bhaji

Time 40 min

Ingredients

Boiled potato peeled & smashed 1 cup

Finely chopped onion 2 big size

Finely chopped tomato 2 big size

Chopped capsicum 1/2 cup

Green peas 1 cup

Fresh corn 1 cup

Pav bhaji masala 2-3 tbsp

Ginger garlic paste 1tsp

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Butter 3 tbsp

Salt to taste

Buns / pav

Method

Cook all vegetables in pressure cooker. Smash and keep it aside.

Heat butter in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry and stir well for about 2-3 min. Then add Pav bhaji masala, Red chili powder, Turmeric powder fry for about 2-3 min. Stir fast to avoid burning. Now add smashed vegetables, potato, salt. Stir well . Keep it on low flame for about 5 -6 min meanwhile stir well. Switch off the flame.

Take bun cut at the center, apply butter roast on tava. Serve with pavbhaji, onion, coriander, lemon.