CHILI BABY CORN

Babycorn -- 10-15

for marinade
------------
Garlic -- 2-3
Ginger -- 1 cm piece
Pepper powder -- 1/4 teaspoon
Cornflour -- 2 heaped teaspoons
salt 1/4 teaspoon

for seasoning
-------------
Oil -- 4-5 tablespoons
Garlic -- 3-4 (chopped finely)
Ginger -- 1/2 inch piece (chopped finely)
Spring onion -- 2-3 (chopped)

Vinegar -- 1 teaspoon
Soy sauce -- 1/2 teaspoon
Tomato sauce -- 2-3 teaspoons
Green chilly paste (or sauce) -- 3 teaspoons
salt to taste


Slit the baby corns lengthwise and cut it into 1 1/2 inch pieces. Keep aside.

Crush garlic and ginger and make a paste. You can also use ginger garlic paste. Add pepper salt and cornflour and make a watery paste with 3-4 tablespoon of water.

Add the baby corns to the marinade and toss it lightly to coat well. Leave it for half an hour.

Heat a griddle (tawa) and pour a couple of tablespoons of oil on it. Lay the baby corns side by side and roast it on both sides until brown spots appear.

Heat rest of the oil in a wok and add the chopped ginger and garlic. Once it is cooked add the spring onions. (reserve some of the spring onion greens for garnish)
Saute for a minute on high flame.

Add the sauces, vinegar and salt to the wok and saute for another minute. Add the leftover marinade to this seasoning and lower the heat for a minute.(This step is optional.)

Finally add the browned baby corns and toss for a minute or two to coat the corns with the seasoning.

Garnish with chopped spring onion greens and serve hot with tomato sauce.

SWEET CORN VEGETABLE SOUP

Sweet corn (cream style) -- 1 tin

Mixed chopped vegetables -- 1 cup (beans,carrot,baby corn,cabbage,spring onion whites etc.)
Vegetable stock /or/ water -- 2-3 cups

Salt -- to taste
Pepper powder -- to taste
Vinegar(white) -- 1-2 teaspoon
Corn flour -- 1 teaspoon (optional)
Spring onion -- to garnish (chopped)

Heat vegetable stock in a pan. Add the chopped vegetables and bring it to a boil. Simmer it for a couple of minutes.

Add the sweet corn (cream style) to the soup and simmer it for another 8-19 minutes or until all the vegetables are cooked.

Mix cornflour with a little water and add it to the soup to thicken the consistency.

Add salt,pepper and vinegar according to your taste. Garnish with the spring onion greens and serve hot.

PANEER TIKKA (ON TAWA)

Paneer -- 350 gms
Onoin -- 2 (medium)
Capsicum -- 1
Tomato -- 2


for marinade
------------
Curd -- 3-4 tablespoons
Garlic -- 4-5 cloves
Ginger -- 1/2 inch piece
Chilly powder -- 3-4 teaspoons
Garam masala powder -- 1/2 teaspoon
Cumin powder -- 1/2 teaspoon
Salt to taste
Oil -- 1 teaspoon


Cube paneer and all the vegetables into equal sized cubes.

Crush garlic and gingerand make a paste. Take curd in a bowl. Add all the ingredients for marinade to the curd along with the ginger garlic paste. Mix it nicely.

Add the paneer cubes to the marinade and cover and keep it in the fridge for an hour. Remove it after an hour and take out the panerr cubes.

Add the cubed vegetables to the leftover madrinade. Coat the veggies with the mixture and take it out.

Heat tawa and roast the paneer and all the vegetables on the tawa until they are browned.

Serve hot with a lemon and any chutney of your choice.

AKKI SHAVIGE -KAY HALU

RICE SEMIA(noodles) WITH COCONUT MILK

Freshly prepared rice noodle is a specialty of my native , which is a small town in 'Malenadu' region of karnataka. Malenadu loosely translated means the hilly region.

Rice is the main staple in these regions, but it is typical in south india i guess. But in our native almost all kind of dishes, from starters to deserts, are prepared with the rice.

This dish particularly is a breakfast item and also