Masala Karam/ Spicy Masala stuffing (powder)

This is a powder I learned from my Mother-in law and loved it instantly. I use it in quite a few of my recipes like: stuffed eggplant, stuffed Ivy gourd (Dondakaya), stuffed Karela (Bitter gourd) or even just to sprinkle it on top of curries like potatoes, okra and others. I find this to be very easy and simple because it doesn't require any form of roasting and you can make it anytime and store it for later use. Also, keep in mind that this powder is meant to be pretty spicy!

Ingredients:

Coriander seeds - 2 cups
Dry coconut powder - 3/4 cup
Garlic cloves - 8
Red chilli powder - 3-4 tsps (based on how spicy your powder is)
Salt - to taste

Procedure:

1. All you have to do is put all the above ingredients in a blender and grind them into a powder. The powder will be somewhat coarse so, don't wait for it to become very fine.
2. No need to roast any of the ingredients :)
3. Just store the powder and you can use it for any of the recipes mentioned above.

Variation: if you are planning to use this powder instantly for one time use, reduce the quantity accordingly and add onions to the mixture before blending it. But in this case, it will be a paste and you should make sure it cooks well along with the vegetables. It's equally delicious and brings great flavor and aroma.

Baby corn Manchurian

Ingredients:

Baby corn: 8 oz can

All purpose flour/Maida : 1.5 cup

Corn flour: 3/4 cup

2 Garlics chopped

Ginger chopped

6 Green Chillies chopped

Salt 1 tsp

Red chilli powder 3/4 tsp

1 Onion chopped

2 tbsps Ketchup

Procedure:

1. Add All purpose flour, corn flour, salt, ginger, garlic, few of the green chillies, and red chilli powder in one bowl. Make semi solid batter by adding water to the mixture.

2. The batter should not be too watery. The consistency should be thick enough to coat the baby corn and stick onto it.

3. Heat 2-3 tbsps oil in a deep vessel on medium hea

t. Wash and dip the baby corn in to the batter and deep fry in the oil.

4. Once you dip a few baby corn in the oil, simultaneously, they have a tendency to stick together. So, make sure to keep them separated while they are frying.

5. Fry them till they turn crispy and brown. Place them on a paper towel when you remove them from the oil.

6. After all the baby corn have been fried, heat 1/2 a tbsp of oil in a pan and add the rest of the green chillies. Also, add the chopped onions and saute them. The onions need not turn brown, just cook them till they turn translucent.

7. When the onions are cooked, add the ketchup along with some red chilli powder if you would like to make it more spicy.

8. Add the fried baby corn into this sauce and toss them till they are evenly covered with the sauce/ketchup.

9. The Baby corn Manchurian is now ready to eat as a starter or a snack.

Note: You may also add; green peppers or spring onions before you add the ketchup in step 7.

Also, the same recipe can be followed by using Cauliflower or Paneer (Cottage cheese) in place of the baby corn.

Dum Aloo / Baby Potatoes in a spicy gravy

My husband and I were grocery shopping one day and came across these really cute looking Baby potatoes in the store. My husband being a fan of potatoes, instantly wanted us to get them and figure out a recipe to make something of them. Of course, when he says "us", he really means I should figure something out and cook them. So, I looked through a lot of recipes and came across something that seemed interesting and closer to our liking. I made it soon as I could and of course my husband loved it and wants "us" to do it

again! Here is the recipe and hope you guys enjoy it as much as we did :)

Ingredients:

Baby potatoes: 15
Onions 2
Tomatoes 2

Green chillies 4

Garam Masala Powder
Oil

Salt

Red chilli powder (based on how spicy you would like it)

Garlic 2-3

Cumin seeds 1 tsp

Procedure:

1. To begin with, slightly boil the potatoes by covering them wi

th water and using either a pressure cooker (no more than 2 whistles) or a microwave. Make sure the potatoes are not fully boiled, as they might break easily in such a case.

2. You can now easily peel off the skin on the potatoes once they have cooled down after boiling.
3. Heal oil in a deep vessel and pour enough amount of oil to be able to deep fry the above potatoes. The potatoes should turn golden brown

as you fry them. Remove the potatoes into a paper towel and keep them aside.

4. Heat some oil in a pan and add sliced onions. Fry them until golden brown and add any masala powder you choose to use for your cooking.

5. Turn off the heat and let the fried onions cool down.
6. As they onions are cooling down, you may add halved tomatoes, peeled garlic and sliced green chillies into a blender. Once the onions are cool enou

gh, add them into the blender along with the others mentioned above. Now blend the mixture into a fine paste, making sure everything has blended well.
7. Heat about 1 tbspoon oil in a pan again and add cumin seeds and the above paste. Do not add any water as yet. Add salt, masala powder and red chilli powder to the paste and stir well. Let the paste cook until the oil separates and it starts to look dry.

8. As the paste is cooking, take a fork and poke the previously fried potatoes on all sides carefully. Making these tiny holes lets the above masala or paste add taste to the potatoes.
9. When the paste looks dry and well cooked, now add some water based on how thick or thin you like your gravy/sauce to be.10. Right away add the potatoes and cover with lid on medium heat and cook fir another 10-15 minutes.
11. Uncover the pan and let any of the remaining water evaporate.
12. Garnish with fresh corriander leaves and eat with rice or roti.