Corn and Spinach Bake has its origins from where I don’t know but all I know is that it tastes great and with spinach in it is a great way to make your kids love their meal. This dish is an easy to make recipe and can be enjoyed as a snack as well as a starter and if served with garlic bread, makes a great dish in the tea-time party menu. There are a number of layers that one can have in their corn and cheese bake dish. You could have a layer of boiled potatoes as well as a layer of cottage cheese. This is what makes this dish in a way exclusive. So go ahead guys and start experimenting this recipe and make it the way you like it…

Ingredients
100 Gms Corn (Boiled)
15-20 Spinach Leaves
1 Onion (Finely Chopped)
½ Cup White Sauce
2-3 Green Chilies
¼ Cup Grated Cheese

For the White Sauce

2 Tbsp Corn Flour

½ Cup Milk

3-4Tsp Butter

2 Tsp Garlic Paste

Salt and Pepper to Taste

Method for the White Sauce

1. For the white sauce, heat butter in a pan on slow flame, add garlic paste, add corn-flour and fry the corn-flour, make sure not to burn it.
2. Add Milk to it slowly, seeing to it that it does not make lumps.
3. Cook stirring continuously till the sauce thickens to a smooth paste.
4. Add salt and pepper. The white sauce is ready.

Method for the Spinach and Corn Bake

1. Steam spinach in microwave for a minute. Squeeze out excess water with hand.
2. Add salt and chillies and blend in a food processor.
3. Heat oil in a pan, fry the onion till dark pink. Add the spinach and stir it for a minute and take off the heat.
4. In a baking dish, line the corn and top with spinach puree followed by the white sauce. Finally top with cheese.
5. Bake for about 10 mins on 230° (450° F).
6. Serve hot with garlic bread.

Earlier chicken used to be the hot dish in jamans like birthday parties, wedding ceremony’s etc. but now with the times ways have changed and along with the traditional chicken kharaas people prefer to have a chat-pata andaaz of a fish starter.

Fish Manchurian is an innovative and authentic dish and a fantastic way of making your guests enjoy the meal. I have tried to make this recipe the most simplest and quick and hope you guys enjoy making as well eating it…J.

Ingredients

7-8 Fish Fillets

1 Onion

2 Capsicums

1” Ginger Piece

4 Garlic Cloves

1 Egg

3 Green Chilies

1 Tsp Soya-Sauce

1 Tsp Chili Sauce

½ Cup Tomato Ketchup

4-5 Tsp Corn Starch

Salt to Taste

Oil as Needed

Method

1. In a bowl, beat an egg, add soya sauce, 2 Tsp corn starch and salt. Add the fillets and coat them well the mixture. Marinate for an hour.
2. Cut the onions and capsicum into squares. Finely chop the ginger and garlic.
3. Shallow fry the marinated fish till golden brown on both sides.
4. Heat 1 tsp oil in a wok, fry the ginger-garlic till fragrant. Add the green chillies, onions and sauté till light pink. Add the capsicum and sauté.
5. Dissolve the corn starch in little water.
6. Add half the dissolved corn starch to the onion fry. Add 1tsp soya-sauce, black-pepper, chilli sauce, tomato sauce and cook for 2mins on medium flame.
7. Add the fried fish and pour the remaining corn starch. Cook for10mins.
8. Mix well and serve hot.

Carrot Tomato Juice is known for its health benefits. Carrot is good for our eye sight, bones, teeth, skin, hair as well as it helps in preventing cancer. It is high in Vitamin A,  B and E and good in minerals. Lack of Vitamin A can cause dryness to hair and skin.

Tomato on the other hand is known for its Lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Tomato belongs to the fruit category rather than the vegetables. Tomato is regarded as the healthiest fruit and vegetable and has the power to par off the worlds worse diseases that can happen to mankind.

Ingredients

2 Carrots

1 Tomato

Little water (if needed)

Method

1. Clean the carrots and cut into thick pieces.
2. Put the tomato and carrot in food processor and blend it.
3. Add little water (if needed) and mix it well.

Apple Kiwi Fruit Juice assures one to be and look healthy. Apple has high quantity of Vitamin C and nutrients which help us to over-come diseases and illness related to ageing. Also apple is great to loose weight. Apple juice is high in sugar and so it must be taken care of while having it as too much sugar would reduce its health benefits. Kiwi on the other hand has more Vitamin C than oranges and potassium more than banana as well as fibre more than celery. Thus, assures you to a complete healthy life.

Ingredients

2 Apples (Peeled and Sliced)

3 Kiwis (Peeled)

A few Mint Leaves

Sugar as needed (Optional)

Method

1. Blend the fruits, mint leaves and sugar (if needed) in a food processor.
2. Serve cold.

This chutney goes the best with the main course. It is healthy chutney. The chutney also adds a lot of visual appeal with its vibrant colour, adding that little bit of extra impact to your dish.

Ingredients
1 Tbsp Oil

1 Red Onion (Chopped)

500 Gms Beetroot (peeled and diced)

400 Gms Tomatoes

3 Tsp Dark Brown Sugar

4 Tbsp Vinegar

¼ Tsp Cloves (Crushed)

¼ Tsp Coriander seeds

¼ Tsp Caraway seeds

1 Bay Leaf

180 Ml Water

Method

1. Heat oil in a frying pan and add onion and beetroot and cook for 5 minutes.
2. Add tomatoes, sugar, vinegar, coriander seeds, ground cloves, bay leaf, caraway seeds and water. Simmer uncovered for 30 minutes or till most of the liquid has evaporated.
3. Serve cold or warm.

Kung Pao Chicken gets its taste from a variety of sweet, salty, and spicy ingredients. The vinegar, soy sauce, garlic, chilies, salt, sugar and peanuts make it a unique dish. Kung Pao Chicken is originated from the province of Szechuan in Western China. You can make this dish with beef, prawns and even vegetables however the original and traditional way of making it is with chicken.

Ingredients

¼ Cup Chinese Black Vinegar or Balsamic Vinegar

¼ Cup Chicken Broth

3 Tbsp Chinese Rice Wine or Dry Sherry

2 Tbsp Hoisin Sauce

1 Tbsp Soy Sauce

2 Tsp Sesame Oil

2 Tsp Chili Garlic Sauce

2 Tsp Sugar

2½ Tbsp Cooking Oil

8 Small Dried Red Chilies

4 Tsp Minced Garlic

2 Stalks Celery (Diced)

½Red Bell Pepper

1 Can (8 oz.) sliced bamboo shoots, Drained

2 Tbsp Cornstarch

½ Cup Roasted Peanuts

For the Marinade

2 Tbsp Oyster-Flavored Sauce

1 Tbsp Cornstarch

¾ Pound Boneless Chicken

 Method

1. Dissolve the cornstarch in 2 tbsp of water.
2. Chop the bell pepper into 1” sized cubes.
3. Combine marinade ingredients in a bowl. Cut chicken into 1” pieces.
4. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
5. Combine all the sauces(hoisin sauce, Chinese black vinegar, sugar, chili garlic sauce, sesame oil, soya sauce, dry sherry and chicken broth) in a bowl.
6. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from wok.
7. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1½ minutes.
8. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
9. Serve hot.

Corn in also known as Maize. It seems to have originated from the South of Mexico. Corn is a versatile grain and can be used in any kind of food. It is used to enhance the taste of soups, curries, starters as well as salads. This is what makes it unique. There is a variety of edible foods made with corn like corn oil, popcorn, cornflakes, corn syrup, corn flour and corn soap that is made in Thailand. Makdi ki Roti is a famous paratha from Punjab. Corn is a major source of starch.

Ingredients

5 Corn on Cobs (Soft)

1 Tbsp Besan

2 Tbsp Butter

250 Mg Coconut Milk

250 Mg Thick Coconut Cream

1 Tsp Garlic Paste

4 Green Chilies (Sliced)

A Handful Coriander (Chopped)

Salt to Taste

A Pinch of Turmeric Powder

Method

1. Boil corn on the cobs and keep aside.
2. In a pan, heat a little butter and fry besan, add garlic and green chilies.
3. Add the coconut milk and cook for a while adding turmeric powder and salt.
4. After sometime add the corn cobs breaking them into 2.
5. Let cook and the flavors to settle.
6. Just before serving heat the corn cobs and then add the thick coconut cream and give it one boil.
7. Garnish with Chopped Coriander and serve hot.

How to Play

Divide everyone into groups depending on the number of rooms you have. Guide each guest to a locked room. Open the door, and let them take in the different contents of the room for exactly one minute. Have them come back and write the number of items that they remember within a time span, say 1 minute. The group that enlists the maximum number of items wins. 

How to Play

You can play a very interesting game with a pack of playing cards. In this game, each person has to pick up one card and show it to the others, but cannot see it himself. However, he is allowed to see the cards of the other players, and ask one question to each player regarding his card, like whether his card value is lower or higher than the card of that particular player. Thus he can get some clues, and with the help of them he has to identify his own card.

Nankhatai is a short-bread cookie having its origins from India and Pakistan. It is said to be famous in Surat and among bohris, Surti’s are said to be the best in making these. My mom-in-law learnt this recipe from her sasu and passed it out to me. Nankhatai is the best and the most tastiest cookie. It is usually eaten at tea-time. It is loved by kids and while elders enjoy it with their tea, the kids love their biscuit. You have a variety of them some being salty, sweet, some being hard while some being soft and the colour too varies from white to yellow to brown.

 Ingredients

½ Cup Semolina

1 Cup Flour

1 Cup Butter

1 Cup Powdered Sugar

3-4 Tsp Milk

½ Tsp Vanilla Essence

A Pinch Baking Powder

A Few Cashew-nuts

½ Tsp Nutmeg Powder

½ Tsp Cardamom Powder

Method

1. Sieve the flour and mix it with semolina and baking powder.
2. Add nutmeg and cardamom powder.
3. Cream the butter till light and fluffy, add the sugar little by little and cream it well.
4. Add to it mixture of suji-maida and essence with milk as needed and make a dough. Divide into small balls. Flatten the balls and garnish with a half cashew-nut on top.
5. Arrange them in greased plates keeping enough gap between them.
6. Bake it between 150°-200° or till the nankhatai is golden brown from the bottom.

Pomegranate and Moong Salad is extremely healthy. One must include salads in their daily diet. Moong and pomegranate are both rich sources of minerals and vitamins. Pomegranate has a number of uses. It is used as an anti-oxidant which helps us in reducing stress. Also it is a great ingredient for our facial problems as well as skin infections and diseases. Pomegranate is regarded as the first fruit to be cultivated and a history in myth, art, symbol, medicine and religion. Infact people I have usually heard this from people that pomegranate should be eaten full because there is a seed in it that takes us in heaven…now this could be a myth but then why not have it because it is also healthy. On the other hand, moong is rich in minerals, vitamins, carbohydrates and proteins.

 Ingredients

1 Pomegranate (Shelled)
½ Cup whole green moong sprouted
2 Cucumbers (Finely Chopped)

1 Tomato (Chopped)
1 Tbsp Grated Fresh Coconut
Juice of Half a Lime
¼ Tsp Pepper Powder

¼ Cup Curd (Optional)

Chopped Coriander to Garnish
Salt to Taste

Method

1. Soak the moong in water for over-night.
2. Put it in an air-tight jar or cover it in cloth and place it in a warm place for about 3-4hrs
3. Mix all the ingredients together and serve with coriander topping.
4. You can add curd to your salad.

Hint: You can also add onion and carrot to it.

Dhokla is a famous gujrati dish. It is a very healthy snack. There are various ways to make dhoklas. Some are made by soaking chickpeas and besan over night. There is khaman dhokla, moong-dal dhoklas, khatta dhokla which is white in colour also there is nylon khaman dhokla which is made from besan. It is also said that the khata dhokla and idlis are cousins. Well whatever be it I enjoy them both…and them being cousins sounds really cute to me…. :) the best dhokla that I like is the sandwich dhokla which is white and yellow with green chutney in the centre… the list doesn’t end here there is still rava dhokla, green peas dhoklas, mixed dal dhoklas, etc….

Ingredients

350 Gms Gram flour         

1 cup Curd (yogurt)    

1 Tbsp Chopped Green Chilies

1 Tsp Mustard seeds            

1 Tsp Ginger (Chopped)

1 Tsp Soda bi-Carbonate     

½Tsp Turrmeric Powder

½ Cup Fresh Grated coconut

A Few Coriander Leaves to Garnish

1 Lemon

2 Tbsp Oil

Salt to Taste

Method

1. Beat the curd well. In a bowl, take the gram flour, add the curd and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt, cover it and leave it to ferment for 3-4 hours.
2. Make a paste of ginger and green chilies.
3. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning.
4. Keep the steamer ready on the flame.
5. Grease a dhokla mould or a shallow cake tin with a little oil.
6. In a small bowl take soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture.
7. Pour the batter into the greased mold and steam for 10-12 minutes.
8. Cool for sometime. Cut into squares and arrange in a serving platter/bowl.
9. Heat the remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.
10. Garnish with chopped green coriander leaves and grated coconut.

The origin of kheema ni pattice is unknown. Well, if a wild guess is to be made it would have been originated from India and Pakistan. This recipe is a very simple and quick to cook recipe. Kheema Ni Pattice is an important delicacy made during the month of Ramadan. It is usually served as a starter. However, I like having it with chapatti and ketchup too. It is made of dry kheema.

Mince Meat is also known as Kheema. Mince meat also means a mixture of dried fruits, spices and distilled spirits. However, originally mince meat was always meant to have meat either chicken, beef or mutton.

Ingredients

200 Gms Minced Meat

1 Tsp Ginger-Garlic Paste

3 Potatoes (Boiled and Mashed)

1 Onion (Finely Chopped)

A Handful of Coriander Leaves (Finely Chopped)

2 Tsp Coriander Powder

1 Tsp Cumin Powder

½Tsp Turmerc Powder

½ Tsp Red Chili Powder

2-3 Green Chilies (Finely Chopped)

2 Eggs

1 Cup Bread Crumbs

Salt to Taste

Method

1. Boil the mince meat with ginger-garlic paste and very little water. Evaporate the water and cook till the meat is dry.
2. Mix the mince meat with all the dry masalas, onion, green chilies, chopped coriander and salt in a bowl.
3. Take some mashed potato in your palm and roll it like a ball. Press it in the centre and make a cup shape. Add about a tsp full of mince meat mixture in the centre and close the cup with the mashed potato carefully. Coat the pattice with bread crumbs and keep a aside. Make more patties in the same way.
4. Beat eggs in a bowl. 
5. Heat oil in a pan, dip the pattice in the egg and shallow fry till golden brown.
6. Serve hot with tomato ketchup.

Coriander Chicken is famously known as The Green Chicken. Well I got this recipe from my mother. Mum often made this dish and I would enjoy eating it with chapatti and cucumber. I usually have my food with some kind of salad or an achaar and the coriander chicken goes well with cucumber and tomatoes. You will cherish it with a dry salad like chopped cucumber and tomatoes.

Chicken is a very healthy diet. It contains high amounts of proteins and very little fat as compared to other meats. However, the skin of the chicken is high in fats and so it is a good idea to remove the skin and eat the chicken. Boiled chicken is the most healthy way of eating it.

Coriander on the other hand is of great medical use. It has been used as medicine since ancient times. It is known to cure stomach upsets, fever, etc. It has its mention in the Vedas to be a very useful plant. All parts of the coriander are edible.

Ingredients

½ Kg Chicken

1 Onion

2 Green Chilies

1 Cup Coriander Chutney (see the chutney recipe in the chutney column of the blog)

1 Cup Cashew-Nuts (Powdered)

A Few Curry Leaves

½ Tsp Cumin Seeds

2 Tsp Ginger-Garlic Paste

2 Tsp Oil

Salt to Taste

3-4 Cloves

Method

1. Boil the chicken with the ginger-garlic paste till tender. Keep the stalk aside.
2. Peel and chop the onion and green chilies.
3. Heat oil in a pan, add the cumin seeds, curry leaves, cloves, and when it begins to clutter, add the onion. Add the green chilies.
4. When onion turns dark pink, add the cashew-nut powder. Mix for about 2-3 seconds and add the coriander chutney. Mix for about a minute ( take care not to burn the chutney too much) and add the chicken stalk. Mix and cook for sometime about 5-7 mins.
5. Add the chicken.
6. Garnish with chopped coriander and serve hot with  naan or rice.

Note: You can also use mutton in place of the chicken.

The name coriander originates in the plant's strong bug-like smell of the leaves. The highest quality coriander to be found in Italy was that which was grown in Egypt. Coriander seeds appear to have been quite prized by the Egyptians as they have been found in tombs of the 21st dynasty. The Chinese associated it with immortality and it is mentioned in Sanskrit texts and has been recognised as an important culinary and medicinal herb since early times.  

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most commonly used in cooking.

Coriander has been used as a medicine for the relief of anxiety and insomnia in Iran. Coriander seeds are used in traditional Indian medicine as a dierutic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and consuming the resulting liquid. In holistic and traditional medicine, it is used as a carminative and as a digestive aid.

 Coriander juice (mixed with turmeric powder or mint juice) is used as a treatment for acne, applied to the face in the manner of toner.

Ingredients

1 Bunch Fresh Coriander

1 Tsp Ginger-Garlic Paste

2 Green Chillies

½ Cup Grated Coconut

Salt to Taste

2 tbsp lemon juice

Method

1. Clean and wash the coriander.
2. Blend all the ingredients in a blender. Add some water if needed.
3. Your coriander chutney is ready. 

Ingredients

Handful of Grapes

1 Cup Fresh Blueberries

Sugar as Needed

Method

1. Blend all the ingredients in a food processor.
2. Serve chilled.

Ingredients

1 Orange (Peeled and sectioned)

1 Cup Fresh Pineapple (Cubed)

5 Strawberries

Sugar as needed

Method

1. Peel the orange and separate the segments.
2. Remove the pineapple skin and cut in cubes.
3. Mix the orange, pineapple, strawberries and sugar in a food processor and serve cold.

Broccoli is a healthy vegetable. It belongs to the cauliflower family. It can be used to make a lot of recipes from salads to starters to main course. You can have it the way you want. Broccoli is high in vitamin C and dietary fibre. It helps in curing as well as preventing cancer.

I tried to make Broccoli and Cheese Pattice in many ways. I made a few using corn and maida, while a few dipped in beaten egg. I found the the one in besan the most tasty while my husband liked the one dipped in egg. You can try both these ways and believe me you will enjoy it. I hope you all like this recipe. It can be served with ketchup during tea-parties, kids party, family get-togethers or just your own family.

Quantity/Makes - 8

Ingredients

1 Tsp Olive Oil

1 Onion (Chopped)

250 Gms Broccoli (Chopped)

2 Potatoes (Boiled and Mashed)

3 Green Chilies (Finely Cut)

½ Cup Grated Cheese

¼ Cup Bread Crumbs

1½ Tsp Ginger-Garlic Paste

Egg/Besan (your choice)

Oil for Frying

Salt to Taste

Method

1. Heat 1 tsp olive oil in a pan and fry the onions till light pink. Add the ginger-garlic paste, green chilies, broccoli, salt and sauté for about 7-9 minutes or till the broccoli is cooked.

1. Mix the broccoli and mashed potatoes in a bowl. Make round cups out of the mixture and fill in the grated cheese.

1. Close the cups and make round pattice. 

                  

1. Coat the pattice with bread crumbs.
2. If using egg, beat the egg in a bowl / if using besan, mix 2 Tsp besan with little water in a bowl and mix till of flowing consistency.
3. Dip the pattice in the egg/besan mixture and deep fry in oil.
4. Serve hot with ketchup.

Dipped in Egg

Dipped in Besan