Mutton Mince and Aubergine Rolls Recipe

The Mutton mince and aubergine rolls work as a perfect starter with a twist! The recipe is easy and serves as a kebab made with eggplant and mutton mince. Most importantly it is baked, but you also have an option of deep frying in absence of oven. Being baked makes it oil free and guilt free to enjoy. Perfect idea for party starters or snacks when served with a green salad. The following portion can serve 5 to 6 and takes 30 to 35 minutes to cook.

Ingredients for Mutton Mince and Aubergine Rolls Recipe

Aubergine (big brinjal/eggplant) - 1 to 2, should weigh 500 gm each
Mutton mince - 500 gm
Onion - 1 big, finely chopped
Mint leaves - 1/4th cup, roughly chopped
Coriander leaves - 1/4th cup, roughly chopped
Green chilies - 2 to 3
Black pepper powder - 1 to 2 tsp
Egg - 2
Breadcrumbs - 1 cup
Oil - 2 tbsp

Method for Mutton Mince and Aubergine Rolls Recipe

Lightly brush aubergines with oil and roast on live flame until well cooked. Once done, remove in a bowl and allow it to cool down.Once cool remove the skin and gently mash the flesh with a fork.

Mix the mince with the eggplant mash. Add to this mint leaves, coriander leaves, pepper, salt and finely chopped onions. Mix well.

Beat eggs and add them into the aubergine-mince mix. Divide the mix into equal portions and shape each portion into long rolls.

Gently roll each in breadcrumbs and place in a greased baking dish. Keep distance between each rolls.

Pre-heat an oven to 200 degrees C and then bake the mutton mince and aubergine rolls for 12 to 15 minutes. Serve hot with a green salad. 

Sweet Corn with Mayonnaise Grilled Sandwich Recipe

Sweet Corn with Mayonnaise Grilled Sandwich is a perfect breakfast recipe, easy to make and few of it's steps could be prepared well in advance like the preparation of chutney could be done a day before and stored in the refrigerator. This recipe can be a perfect breakfast option or anytime snack for kids. This recipe can also serve as a perfect lunch-box idea!

Ingredients for Sweet Corn with Mayonnaise Grilled Sandwich Recipe

Whole wheat bread - 4 slices
Sweet Corn - 1 cup, boiled
Cheese Slices - 2
Mayonnaise - 1/2 cup
Mustard sauce - 1 tbsp
Green Capsicum - 2 tbsp, finely chopped
Yellow Capsicum - 1 tbsp, finely chopped
Red Capsicum - 1 tbsp, finely chopped
Coriander leaves - 1/2 cup, rinsed
Green chili - 1 or 2
Peanuts - 1 tbsp
Readymade Sev(crunchy noodles prepared from chickpea flour) - 1 tbsp
Lemon juice - 1 tbsp
Salt
Pepper
Sugar - 1/2 tsp

Method for Sweet Corn with Mayonnaise Grilled Sandwich Recipe

To prepare the chutney, grind coriander leaves along with peanuts, green chili, sev, lemon juice, salt, pepper and sugar. Make a fine paste and set aside.

In a bowl, mix boiled sweet corn along with all colored capsicums, mayonnaise and mustard sauce. Add the green chutney and mix well.

Spread heaped spoonful of sweet corn mayonnaise mixture on bread and place a cheese slice on the top. Cover it with a bread slice. Grill the sandwich and serve.

Easy Shankarpali Recipe

Shankarpali is one of the favorite sweets prepared by Maharashtrians during Diwali. It is also known as Shakkarpara and is made either sweet or savoury. Shankarpali are diamond shaped preparations that taste crunchy and delicious. During Diwali the sweet version of Shankarpali is usually preferred. This shankarpali recipe is so easy that you can also make it whenever your child feels like enjoying it  even on other festive occasions. The shankarpalis made with this mentioned recipe are crispy and delicious, try it out. The recipe is provided step by step with pictures for easy understanding.

Ingredients for Shankarpali Recipe

Maida (refined flour) - 1 cup
Rawa (semolina) - 1/2 cup
Milk - 1 cup
Sugar -  3/4th cup
Ghee (clarified butter) - 1/2 cup
Oil, for frying

Method for Easy Shankarpali Recipe

Step - 1

In a pan, mix milk with sugar and ghee. Mix well and bring it to boil on a slow flame. Keep stirring all the time. Once boiled, remove from heat and allow the mixture to cool.

Step - 2

Mix the maida and rawa together. Once the millk mixture cools, start adding spoonful of maida slowly into it and mix. Continue the procedure until you knead it into a dough. The dough should not be very soft. Cover the dough with a moist cloth for 30 minutes.

Step - 3

Remove the cloth and knead the dough for a minute. Divide the dough into equal large balls. Roll each portion of the dough into a thick chapati. With the help of a pastry cutter or shankarpali cutter or ravioli cutter cut rectangular shaped shankarpali and spread them on a paper. Repeat the same procedure with all the dough and spread out each cut squares on the paper slightly separate from each other, so they don't stick to each other.

Step - 4

Heat oil in a kadai and start frying small batches of shankarpali on a medium flame. Once golden in colour remove them from oil and place them on absorbent paper.

Step - 5

Repeat the same process with rest of the shankarpali. Allow the fried shankarpali to cool. Once done store them in an airtight container. Your crispy and delicious shankarpali are ready in no time.

Stuffed Paratha Recipe - Paratha stuffed with Mix Vegetables

A perfect healthy lunch box idea or quick lunch fixes for kids, who don't prefer eating vegetables! Easy stuffed paratha recipe, cooked wit mixed vegetables including carrot, beetroot, french beans, green peas. As a variation you can always use vegetables of your choice.

Ingredients for Stuffed Paratha Recipe

Whole wheat flour - 2 cups
Potatoes - 3 large, boiled
Carrot - 3 medium, grated
Beetroot - 1 large, grated
French beans - 100 gm, blanched and minced
Green peas - 1 cup, boiled
Cumin powder - 3 tsp
Oil - 3 tbsp
Garam masala - 1 tsp
Coriander leaves - 2 tbs, finely chopped
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Green chili - 1, finely chopped
Salt, as required

Method for Stuffed Paratha Recipe

Knead whole wheat flour into semi-soft dough using little warm water. Add little oil and knead for a while. Set aside.

In a fry pan, heat rest of the oil on a low flame. Add cumin powder, garam masala powder, turmeric powder and chili powder. Add to this french beans and green peas. Saute. Add salt. Cook on a low flame for a minute.

Add grated carrots and mix well. Add beetroot and saute for a minute. Remove from heat and allow the mixture to cool.

Mash potatoes in a large bowl, add the cooled vegetable mixture to it along with chopped coriander and chopped green chili. Mix well. Taste the mixture for salt, and add a little if required. Divide the mixture into small portions. Set aside.

Knead the dough one again lightly before using. Divide the dough into equal sized balls.

Roll a dough ball little in a shape of a puri. Place the stuffing mixture in the center. Gently roll the puri back to a ball. With the help of little flour, roll the paratha ball gently.

Roast on tawa with little oil drizzled on both sides, till done.

Serve hot with pickles or chutney.

Cooking Tip

You could also cook this parathas in a different manner. For doing so, Cook mashed potatoes along with the sauteed vegetables. Once done, using a masher to mash the mixed vegetable mixture. Once cool, add chopped coriander and chopped chili. Mix well.

Roll two rotis of equal size. Spread the vegetable mixture evenly over one roti. Place the other roti on the top of this mixture and bind the edges of both the rotis. You could use little water or wet hands to seal the edges.

Then continue to roast and cook the paratha on tawa with little oil drizzles on the both sides till done.

Chana Dal Pakora Recipe

I have learnt this Chana Dal Pakora recipe from my mom😊 This is an amazing all time vegetarian starter, very easy to make and tastes awesome. One can prepare it in no time. Best part about this pakora is that they stay crispy a lot longer time after frying. This chana dal pakora recipe can be served as anytime snack, or even in child's tiffin, a great party starter, good accompaniment with boring lunch and so on. Just need couple of hours to soak the dal and it's ready!

Ingredients for Chana Dal Pakora Recipe:

Chana dal (chickpea dal) - 2 cups
Onions - 1 large, finely chopped
Green chili - 2, finely chopped
Curry leaves - 8 to 10, coarsely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt, as required
Oil, for frying

Method for Chana Dal Pakora Recipe:

Wash and soak chana dal for a couple of hours.

Remove water and ground the dal to coarse paste. Add to it chopped onions, chopped green chili, curry leaves and salt. Mix well.

Heat oil and drop spoonful of mixture in oil. Fry on medium flame till well done.

Serve hot with green chutney.

Vegetarian Chatpata Starter Recipe - Easy Savoury Starter with Sprouted Moong

Ingredients for Vegetarian Chatpata Starter Recipe :

Moong sprouts (green gram) - 1/4 cup, washed and parboiled
Cabbage - 1/2 cup, chopped
Carrot - 1, grated
Coriander leaves - 2 tbsp, chopped
Green chili - 2, chopped
Garlic - 1 tsp, chopped
Flour - 250 gm
Butter - 2 tbsp, melted
Vinegar - 1/2 tsp
Salt, as required
Oil, fir frying

Method for Vegetarian Chatapata Starter Recipe :

In a kadai, saute sprouted moong with cabbage and carrots with little oil till light brown. Turn off heat, add coriander leaves and mix well. Allow it to cool.

Once cool, add salt, vinegar, garlic and green chilies. Mix well.

Mix butter and salt with flour and knead to smooth dough using little water. Divide the dough into small, equal portions. Roll each portion into small puris or discs.

Apply butter and place a spoonful of vegetable filling over each disc. Close the disc in any shape you desire.

Heat oil and deep fry the chatpata starters till golden on medium flame.

Serve hot with green chutney and tomato ketchup.

Bread Pakora Recipe

This is an easy snack or perfect lunch box idea for kids. Gets done in no time, provided you have boiled potato ready in fridge. You can also make this with leftover potato sabji.

Ingredients for Bread Pakora Recipe:

Bread slices - 2
Potato - 1, boiled and peeled
Onion - 1, finely chopped
Green chili - 2, finely chopped
Mustard seed - 1/2 tsp
Hing - 1/2 tsp
Curry leaves - 8 to 9, crushed
Turmeric - 1 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp
Gram flour - 3 tbsp
Coriander leaves - 3 tbsp, finely chopped
Salt, as required
Oil, for frying and tempering

Method for Bread Pakora Recipe:

Mash the boiled potato coarsely. In a small pan, heat oil, add mustard seed, hing, 4 to 5 crushed curry leaves, turmeric, 1 tbsp coriander leaves, 1 chopped green chili and chopped onion. Saute until onions  are soft, add salt and remove from heat. Pour this mixture over mashed potato and mix. Set aside.

In a bowl, mix gram flour with red chili powder, turmeric, coriander powder, salt, rest of green chili and coriander leaves. Add water and mix the batter into thick consistency.

Take two bread slices, you can halve one bread slice into two triangular shapes. Place the potato mixture in the center of one bread slice, Press the other bread slice on top. Place this bread sandwich into the gramflour paste.

Heat oil in a frying pan and shallow fry the bread pakora until well done.

Serve bread pakora with tomato ketchup and mint chutney.

Bread Chivda Recipe

This is an easy and yummy last minute lunch box recipe made with bread slices. Kids simply love it and this dish gets ready in minutes.

Ingredients for Bread Chivda Recipe:

Bread slices - 4

Onion - 2 medium, finely chopped

Green chilies - 2, halved

Turmeric - 1/2 tsp

Garam masala powder - 1/2 tsp

Lemon juice - 1 tsp

Sugar - 1/2 tsp

Coriander - 1 tbsp, finely chopped

Garlic - 3 to 4 cloved crushed

Curry leaves - 5 to 6

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Hing - 1/2 tsp

Salt, as required

Oil - 1 tbsp

Method for Bread Chivda Recipe:

Cut edges of bread and coarsely chop crush them into small chunks with your hand.

Heat oil and add mustard and cumin seeds. Add to this garlic cloves and curry leaves. Add hing and chopped onions. Saute.

Add green chilies and continue to saute until onions are soft. Add turmeric, garam masala, salt and sugar. Stir in lemon juice. Mix well.

Add to this crushed bread chunks and mix well. Turn off heat and serve hot.

For kid's tiffin allow the bread chivda to cool for a while and then pack.

Moong Urad Dal Vada Recipe

Ingredients for Moong Urad Dal Vada Recipe:

Urad dal - 1 cup
Moong dal - 1/2 cup
Green chili - 2, finely chopped
Coconut - 1 tbsp, thin, small slices
Ginger - 1 inch, finely chopped
Curry leaves - 8 to 10 leaves, slightly crushed
Coriander leaves - 2 tbsp, finely chopped
Hing - 1 pinch
Salt, as required
Oil for frying

Method for Moong Urad Dal Vada Recipe:

Mix the urad dal with moong dal and wash well. Soak the dals in water for 5 to 6 hours.

Remove all the water and grind the dals into paste. Keep stirring the batter in intervals while grinding and if you find the paste too thick add little water(tablespoon) to the mixture and continue to grind.

Remove the ground dal paste in a bowl. Add to it chopped green chili, coconut slices, chopped ginger, coarsely chopped curry leaves, hing and salt. Mix well,

Heat oil and drop spoonful of mixture in it. Fry the vada on slow flame until golden in colour and crispy. Once done remove on absorbent paper.

Serve hot with coconut chutney.

Green Peas Kachori Recipe

Ingredients for Green Peas Kachori Recipe:

Green peas - 250 gm,  roughly crushed
Wheat flour - 250 gm
Green coriander leaves - 1 cup, chopped
Fresh coconut - 2 cups
Garam masala powder - 1 tsp
Sugar - 1 tbsp
Salt, as required
Lemon juice - 1/4 tsp
Oil, as required

Method for Green Peas Kachori Recipe:

Heat 2 tsp oil and fry crushed green peas  for two minutes. Remove from heat and allow it to cool. Mix all the ingredients with the green peas, except the wheat flour.

With little water and oil bind the wheat flour into dough, little hard. Divide the dough into small balls. Make thin puri and fill 1 tsp masala in half side of it. Cover with rest half and press the ends well. Repeat the step with rest of the puris.

Deep fry over a medium flame until done. Serve hot with sauce and green chutney.

Makkai Methi Ke Kebab Recipe (Corn and Fenugreek Kebab)

Ingredients for Makkai Methi Ke Kebab Recipe:

Fresh corn - 200 gm
Fenugreek leaves as well as tender shoots - 50 gm
Ginger - 1 and half inch, chopped
Green chilies - 2, chopped
Garam masala - 1 tsp
Mace powder(Javitri) - 1 tsp
Chili powder - 1 tsp
Roasted gram flour - 25 gm
Oil, for shallow frying
Salt, as required

Method for Makkai Methi Ke Kebab Recipe:

In a pan heat oil. Add ginger, garlic and saute for 2 minutes on slow fire.

Add to this corn and fenugreek leaves. and continue to saute.

Add the garam masala, mace powder, chili powder and salt. Mix well and cook for 5 minutes. Once done set aside to cool.

Add to this roasted gram flour and bind well into dough.

Divide into equal portions and shape them into round tikkis.

Heat oil in a frying pan and shallow fry the kebab tikkis till crisp and done.

Serve hot with ketchup and mint chutney.

Almond Soup Recipe: Memory Enhancer

Haven't we always been told by our grandmas and moms about eating almonds first thing in the morning to boost memory. Well almonds (badam) are one of the best known Brain-friendly foods and can help enhance the brain function. So I wish to share this brain enhancer recipe of almond which can definitely prove out to be helpful for you as well as your children. Include this soup in your daily breakfast or any time snack.

Ingredients for Almond Soup Recipe:

Almonds - 15
White stock - 3 cups (recipe followed)
Butter - 2 tsp
Flour - 1 tbsp
Hot milk - 1/2 cup
Almond Essence - 2 drops (available in super markets)
Cream - 2 tbsp (freshly beaten)
Salt, as required
Pepper, as required (freshly ground)

Method for Almond Soup Recipe:

For around 10 minutes keep the almonds soaked in hot water. Drain and grind them to smooth paste, keeping 2 or 3 almonds aside. Use little white stock while grinding for smooth mixture.

Slice the rest of almonds into thin slices and bake them in the microwave oven till crisp. Set aside.

Mix the almond paste with the whole white stock and stir well. Set aside.

In a non-stick pan, heat butter. As soon it melts add to this flour and saute on slow flame. Ensure no discoloration of flour.

To this add the almond paste and mix well. Allow the soup to boil with continuous stirring.

Add the milk to this soup and along with add the almond essence, salt and pepper. Check the flavours and allow the soup to simmer for 5 more minutes.

Finally remove from heat. Add in the cream and mix well. Serve hot.

Recipe for the White Sauce:

Dice mixed vegetables including potatoes, onions, pumpkin and cabbage to make up 2 cups of vegetables. Pressure cook the vegetables with 5 cups of water until softly cooked. Blend the mixture and strain. You get around 3 to 4 cups of white sauce.

Morappam Recipe: Quick and easy anytime snack

Ingredients for Morappam Recipe: 

Idli batter - 1 and 1/2 cup
Green chilies - 2, chopped finely

Ginger - 1" finely chopped
Semolina (rawa) - 2 tbsp
Bengal Gram Dal (chana dal) - 2 tbsp
Asafoetida (Hing) - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 8 - 10, crushed
Salt, as required
Oil for frying

Method for Morappam Recipe:

Mix the idli batter with semolina and add to this salt, curry leaves, asafoetida, ginger and chopped green chilies. Mix well.

Heat small pan and add 1 tbsp oil. Add to this mustard seeds and allow it to splutter.

Add Bengal gram dal and saute until golden red. (Don't allow it to burn)

Add this to the idli batter and mix.

Heat the non-stick appam girdle and pour 1 tsp oil in each small holes within the girdle.

Pour 2 tbsp morappam batter in each of them and cover to cook.

Turn over when golden brown from the other side and allow to cook the next side.

Serve hot with tomato ketchup or green chutney. 

Chocolate Layered Barfi Recipe

Chocolate Layered Barfi

 The chocolate layered barfi is an Indian Sweet cooked quite easily at home! Not very messy and tastes really awesome..

Ingredients for Chocolate Layered Barfi Recipe: 

Whole milk - 1 liter
Sugar - 1 cup
Fresh curd - 2 tbsp
Cocoa powder - 1 tbsp mixed with 2 tbsp warm milk
Dry fruits - 1 tbsp. chopped and light roasted

Method for Chocolate Layered Barfi Recipe:

In a heavy bottomed pan, boil milk on slow fire.

Add sugar and continue to boil for 10 more minutes.

Add to this 2 tbsp fresh curd and mix well.

The milk will split, continue to boil on slow fire until it reduces to thick consistency. The water will almost dry up. Keep stirring occasionally. Take care that the mixture doesn't stick to pan (hence heavy bottom vessel).

When almost dry remove 1/4 of the portion. Add to this the cocoa mixture and mix well.

Line a square or round hollow plate with butter paper. Lightly grease it. Spread the white portion evenly on the plate.

Now spread the cocoa mixed portion on the white portion evenly with hand.

Decorate with dry fruits or even silver foil.

Refrigerate for an hour. Cut into squares and serve.

No Plastic present in Kurkure: A Kurkure Fact that needs to be understood by parents

Lots of emails have been doing rounds recently about Kurkure been including plastic as one of the primary ingredients. However it just seems to be a false alarm! My child eats Kurkure for quite some time. I would make him avoid Kurkure for only one reason, it gives him bad throat and cough. But other than that the rumour about Kukure including plastic seems to be untrue. Anything in excess can be bad for health, since its a fried stuff, been packed for long time and also contains lots of spices and preservatives. But Kurkure has always denied the fact that it contains any plastic. How do you expect a person to survive if he consumes plastic. We know many children who are addicted to eatables like Kurkure. If you ask a grocery store owner what sells maximum in his shop, he would claim it to be Kurkure and many other such packed foods.

Another most important fact which is undeniable is that every packed food item needs to display the ingredients list on its pack for getting it approved. Can you believe a food item selling harmful ingredients such as plastic can be approved for sale. Another thing Kurkure claims of using fresh ingredients such as corn, rice, pulses and seasonings for its preparation. Another thing they also boast of its hygienic packing and processing! Seriously I wouldn't believe such rumours. But at the same time would be little scared to allow my child to eat it! But to tell you the truth the various flavours of kurkure like the Green Chutney Rajasthani Style, Masala Munch and few others are too amazing!

Crispy Stuffed Cones Recipe

A Diwali Savoury that tastes real good!


Ingredients for Crispy Stuffed Cones Recipe:

Ingredients for the Cone Covering:

Refined Flour - 3/4th cup
Cornflour - 1/2 cup
Salt - 1/4th tsp
Oil - 2 tbsp

Ingredients for Cone Filling:

Gram flour - 100 gm
Onion seeds (Kalonji) - 1 tsp
Fennel seeds (saunf) - 1 tsp
Chili powder - 1 tsp
Garam masala - 1 tsp
Salt, as required
Oil - 1 tbsp
Oil, for frying

Method for Crsipy Stuffed Cones Recipe:

For preparing the cone covering, mix the corn flour and salt with the refined flour and salt.

Add enough water to bind it into a hard dough. Add little oil and knead well.

Cover the dough and keep aside for half an hour, until you prepare the filling.

Method for filling:

In a pan, heat 1 tbsp oil. Add to this onion seeds, fennel and saute for 1 minute on slow fire.

Add to this gram flour along with the all the other ingredients mentioned in filling, except oil for frying.

Roast the mixture on slow fire with continuous stirring on slow fire. Remove from heat once you get a good aroma. Keep aside and cool.

Mean while take your dough that you kept for half an hour and divide it into 20 portions. Roll these portions into small balls.

Final preparation:

Take each dough and roll out into small puri. Cut each puri into two portions.

Pick each half puri and fold it in the shape of a cone.

Put the prepared portion inside and seal the edges of the cone with wet fingers.

Do the same with rest of the puris.

Heat the oil meant for frying, and deep fry cones till golden brown.

How to make easy Corn on the Cob in the Microwave

To make corn on the cob in microwave easily follow these simple steps:

Dehusk the corn and place it in a microwave proof shallow dish.

Add just 1 tbsp water per cob and allow it to cook on HIGH for 5 to 7 minutes. The time of cooking depends entirely on the size of the corn.

Don't forget to turn the corn halfway through cooking.

Do allow the corn to stand for at least 2 to 3 minutes before taking out of the oven.

Add little butter on the top of the corn and there you go!

Vegetable Cutlet Recipe

This recipe also serves as an excellent breakfast variety, kids recipe or can be eaten as a all time snack.

Ingredients for Vegetable Cutlet Recipe: 

Carrot - 2 no, parboiled
Potatoes - 3 large, boiled
Onion - 1 finely chopped
French beans - 100 gm, parboiled
Green peas - 1 cup, parboiled
Ginger - 1"
Garlic - 5 flakes
Green Chili - 2 nos
Semolina (Rawa) - 3 tbsp
Cornflour - 2 tbsp
Sesame seeds - 1 tsp
Salt, as required
Oil, for shallow frying

Method for Vegetable Cutlet Recipe:

Grind parboiled green peas, carrots and french beans to rough paste. In a bowl mix the vegetable paste with grated boiled potatoes.

Grind green chilies, garlic and ginger into fine paste. Add this paste too in the vegetable mixture.

Add to this sesame seeds, salt, corn flour, 1 tbsp semolina and chopped onion.

Mix well and divide the portion in small balls. Give them desired shapes and coat with the rest of semolina on both sides. Shallow fry in a deep pan until golden in color.

Serve hot with tomato ketchup and green chutney.

Cottage Cheese Shaslik with Herbs Tomato Dip Recipe

Ingredients for Cottage Cheese Shaslik with Herbs Tomato Dip Recipe:

Ingredients for Cottage Cheese Shaslik:

Cottage cheese - 100 gm, diced
Pineapple - 2 slices, diced
Onions - 2, diced
Capsicum - 2, diced
Tomatoes - 2, sliced
Oil - 3 tbsp

Ingredients for the Herbs Tomato Dip:

Onion - 1, chopped
Garlic - 3 flakes, chopped
Tomatoes - 2 tbsp, chopped
Fresh basil - 1 tsp
Dried rosemary - 1/4 tsp
Tomato puree - 3 tbsp
salt, as required
Pepper, as required
Oil -  1 tsp

Method for Cottage Cheese Shaslik with Herbs Tomato Dip Recipe:

Method for Cottage Cheese Shaslik:

Alternatively arrange the cottage cheese, pineapple, onions, capsicum and tomatoes on a toothpick.

Brush each toothpicks with oil and cook on the griddle till light brown.

Method for the Herbs tomato dip:

Heat a pan and add oil. Drop in onions and garlic. Saute

Add the tomatoes and cook for some time.

Drop in basil, rosemary and tomato puree. Mix well and adjust the seasoning.

To serve: Place the Cottage cheese shaslik in a serving plate. Pour over the herb dip on the cottage cheese shaslik and serve.

Corn Cones Recipe

Amazing chaat served in cone shells.

Ingredients for Corn Cones Recipe:

Ingredients for Cones:

Flour - 2 and half cups
Hot ghee - 2 tbsp
Salt, as required

Ingredients for Fillings:

Corn - 1 cup, boiled
Creamed corn - 1 cup
Onions - 1, chopped
Ginger-garlic paste - 1/2 spoon
Green chillies - 1, chopped
Corainder leaves - 1 cup, chopped
Sugar - 1 tsp
Garam Masala - 1 tsp
Butter - 2 tbsp
Lemon juice - 2 tsp
Salt, as required

Method for Corn Cones Recipe:

Method for Cones:

Mix all the ingredients mentioned for Cones into a soft dough. Divide the dough into equal portions.

Roll out each of the portions into thin roti. Cut each of this roti into half.

Wrap each of this half roti within the metal cone and deep fry the cone for 3 minutes till done. Do the same with rest of the rotis.

Method for Corn fillings:

In a pan heat the butter. Add to this the boiled corn and creamed corn. Mix well and allow to cook for two minutes. Keep aside.

In other pan fry the chopped onions, till golden in color. Add to this ginger garlic paste, green chillies, chopped coriander and mix.

Add to this salt, sugar, garam masala and stir well.

Stir in the juice and take out of heat.

Fill the corn filling into each corn shells right when you are about to serve.