07.4.11

Makki Paneer Pakora Recipe

Ingredients:

1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
How to make makki paneer pakora :
  • Crush the corn in a blender.
  • Grate the cottage cheese.
  • Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
  • Mix in crushed corn and stir fry.
  • Mix in salt and mix.
  • Mix in milk and stir fry to get a creamy texture.
  • When the corn is cooked, transfer to a round dish and cool.
  • Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
  • Adjust salt and mix well.
  • Mix in besan for binding and mix in a little milk if the mixture is too thick.
  • Make even sized balls with hand or tablespoon.
  • Heat up oil and deep fry the pakoras on medium heat up till golden brown.
  • Remove and keep on an absorbent paper to soak excess oil.
  • Serve hot.

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07.4.11

Murg Makkai

Ingredients:

4 medium sized chicken breasts (skinless & boneless)
2 tblsp yogurt
1/2 tsp garam masala powder
3 medium tomatoes
2 medium sized capsicums
1/2 tsp turmeric powder
5 – 6 garlic flakes
1 1/2 tblsp oil
1 tsp red chilli powder
1/2 cup coriander leaves
1 inch ginger
salt to taste
1 cup corn kernels
1 tblsp coriander powder

How to make murg makkai :

  • Clean, wash and cut chicken breasts into one centimeter sized square pieces.
  • Wash capsicums, halve, de-seed and cut into one centimeter squares.
  • Take off and finely cut ginger and garlic.
  • Wash and puree tomatoes in a blender.
  • Wash and cut coriander leaves.
  • Boil corn kernels in three to four cup of salted water till soft.
  • Remove and keep aside.
  • Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly.
  • Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently.
  • Stir in red chilli powder, turmeric powder and coriander powder.
  • Mix well.
  • Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly.
  • Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt.
  • Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.
  • Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.

07.4.11

MAKAI KI ROTI RECIPE

Ingredients:

6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste
1/4 cup whole wheat up flour
How to make makai ki roti :
  • Mix cornmeal, whole-wheat up flour and salt.
  • Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
  • Divide the prepared dough into eight to ten equal portions.
  • Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
  • Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
  • Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
  • Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
  • Spray the cooked rotis with grease and serve hot with sarson ka saag.

 

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07.4.11

Makki Korma Recipe

Ingredients:
1 cup corn
2 tbsp. oil
2 finely chopped medium onions
3-4 black cardamoms
2 finely chopped small tomatoes
1 cup beaten curd
1 tsp. red chilli powder
1/4 tsp. sugar
1/4 tsp. turmeric powder
2 green chillies – deseeded and chopped
salt to taste
Preparation:
  • Microwave the corn for 4 minutes and stand for 2 minutes.
  • Now saute the onions tomatoes in a frying pan, using all the oil.
  • Add all the dry ingredients and cook for another minute.
  • Add the beaten curd, put it in a glass bowl and microwave it for 2 minutes before serving.

07.4.11

Makai Na Bharta Recipe

Ingredients:

1 tsp coriander powder
1 tsp turmeric powder
1 kg fresh corns
1 tsp red chilli powder
2 tblsp oil
3 medium tomatoes
1/2 tsp garam masala powder
3 medium onions
1/2 tsp cumin seeds
6 – 7 green chillies
salt to taste
coriander leaves cut for garnish
How to make makai na bharta :
  • Boil the whole corn, take off the niblets and grind it coarsely in a blender.
  • Take off and finely cut the onions.
  • Wash and cut the tomatoes.
  • Wash and cut the green chillies.
  • Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
  • Mix in cut onions and stir fry till light brown.
  • Mix in cut green chillies and stir fry for 1/2 minute.
  • Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
  • Stir fry for few seconds and mix in cut tomatoes.
  • When tomatoes are cooked mix in corn, salt and little water.
  • Stir fry for another 5-10 minutes.
  • Serve hot decorated with cut coriander.

07.4.11

Veggie Corn Raita Recipe

Ingredients:
Cauliflower
green peas
boiled potatoes
onion
boiled sweet corn
carrots
french beans
strained curd
sugar and salt as per taste
green chilly
curry leaves
mustard seeds
cooking oil
Preparation:
  • Cut all the vegetabels in big pieces and boil and strain them and keep aside.
  • heat some oil in a pan and add mustard seeds curry leaves and greenchilly in to it after it heats up add the strained curd in it & then add salt & sugar to taste.
  • Then add all the boiled vegetabels into it.
  • Garnish with finelychopped coriander leaves.
  • This can also beeaten as a vegetale dish with chapatti & it is a low calorie healthy nutritious food.