Corn Methi Masala - Jain Recipe - No Onion No Garlic

I always thought that cooking without onions and garlic the dish would be tasteless and this myth is completely gone from by mind. The food is so delicious, you will never know that no onion and garlic has been used in this dish.  I, have now decided whenever onions and garlic prices increase, will cook food without using them.  Am, sure if we all boycott onions and garlic in weekly shopping these prices will automatically come down.

Ingredients

1 Cup Corn kernels - boiled
1 Cup Methi - finely chopped
2 Tablespoons - Tomato puree
1 Teaspoon Cumin seeds
1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon ginger - chopped
2 Green chillies - chopped
10 Cashewnut pieces
1/2 Teaspoon Garam masala
1 Teaspoon Sugar
Salt to taste
1 Tablespoon Butter 
 3 Tablespoon Oil

For Garnishing
1 Teaspoon Cheese - Grated
1 Teaspoon Butter

Method
Grind the green chillies, ginger and cashewnut pieces together using a little water to a fine paste.

Heat the a Teaspoon butter and a teaspoon oil in a pan fry the methi on medium flame till soft and cooked, remove and keep aside.

In the same pan heat the remaining butter and oil, add the cumin seeds when they brown add the ground paste and fry well till oil leaves the sides of the pan, then add the tomato pure, chilly, haldi and garam masala powders and fry well till oil starts leaving the pan. Then add the corn, sugar and a cup water and stir, cover and cook for 5 minutes on slow flame. After 5 minutes add the methi and salt to taste. Give it a quick stir. Switch off the flame. Remove in a serving bowl and garnish it with cheese and a butter, serve hot. 

Labels:  Corn, Main course, Methi Leaves, No Onion No Garlic, Jain food, Vegetarian, Gluten free

You might also want to see other Corn recipes 
Corn Cutlets  

Sweet Corn Cheese Balls

Homemade Cream Style Corn

Pineapple Curry - No Onion No Garlic

Had a pineapple sitting in my fridge for 3 days, incidentally had no vegetable in the tray to prepare for day. Scratch my head thinking what to cook for lunch, cause I was lazy to go and buy vegetables. Instinctively removed the pineapple and thought I have to prepare no onion no garlic recipe for the Bloggging Marathon so let start with this. Always have coconut milk in the deep freezer stored. With all ingredients at hand went ahead and prepared the recipe.

Let me tell you that it tasted so awesome as though the pineapple and coconut milk had been simmering for hours. It had just a hint of the spices and the richness of coconut milk. I thought that hubby dear will not enjoy this curry, but since there was no other vegetable he's eating it. When he was nearly finishing his dinner I asked him do you  know what you are eating? He promptly replies pineapple, out sheer curiosity asked him, how did to like it ? He said very nice and cleaned his plate... so you know the verdict. Smiled and was very happy that this recipe can be made again. Gave 3 cheers to myself. This recipe is so quick no much cutting and chopping but still ready in just 15 minutes. So let's make this recipe.

Ingredients

1 Cup Pineapple - chopped into big pieces
1/2 Cup Coconut milk
1/2 Cup Water
1/2 Teaspoon Rice flour
1/2 Teaspoon Green chilly paste
1/2 Teaspoon Ginger paste
10 Curry leaves
1 Teaspoon chilly powder
1/2 Teaspoon Turmeric powder
1 Teaspoon sugar or Jaggery - I used unrefined jaggery
1/2 Teaspoon Mustard seeds
2 -3 Curry leaves - torn to pieces
Salt to taste
2 Tablespoons Oil/ ghee/butter - I used oil

Method

In a pan heat oil add the mustard seeds when they splutter add the curry leaves, green chilly and  ginger paste, fry well , then add pineapple pieces, salt to taste, turmeric powder and give it a quick stir. Mix the rice flour with the coconut milk (see notes) and add this to the pineapple stir, then add the water, chilly powder and let the pineapple cook on slow flame. When cooked, add torn curry leaves and jaggery (see notes) let it simmer for a minute. Switch off the flame and serve hot with rice. 

Notes:
If your are using coconut milk powder or ready coconut milk pack then check for sweetness before you add sugar or jaggery. Ready made coconut milk is sweeter than the one that is made at home.

Adding rice flour to the coconut milk prevents it from curdling, hence do not skip adding it.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Vegetables, No Onion No Garlic, Pineapple, Healthy, Main course, Vegan, Asian Cuisine, Blogging Marathon

Sweet Buns / Bun Maska or Bread Butter Jam

The first time I made these buns they turned out nice but not soft as the usual bread butter buns are.  I tried them again and the results were excellent, the buns were soft and spongy.  We enjoyed it.  My hubby and friends simply loved them.  

Ingredients

2 Cups All purpose Flour 

1 Cup Wheat flour
2 Tablespoons Wheat Gluten  

3 Tablespoons Milk  - for brushing

21/4 Teaspoon Rapid rising yeast 

4 Tablespoons Sugar

1/2 Teaspoon Salt

1 Cup Warm water/Milk (adjust accordingly) I used milk

2 Teaspoons Butter ( I used salted butter)
1 Teaspoon Sesame seeds

Method

In bowl add all the ingredients and knead into a soft dough adding a teaspoon of water at a time. 

Knead it for 10 minutess for a soft dough.  Grease a bowl with oil gently roll the dough into the oil. Cover with cling wrap and rest it till it doubles in size its takes about 45 minutes. Punch the dough and divide the dough to equal parts. Roll them into buns. As you can see in the pic I have given a single knot and formed the buns.

Cover them and let them rise for 45 mins. Brush these buns with milk and sprinkle sesame seeds on top.

Bake at 200 degree for 10-15 minutes until light golden brown.

Cool them on a wire rack before storing them.

We had this bread with butter and Jam.  This was our breakfast.

Labels: Breads, Breakfast, Healthy,

Snake Gourd ( Long Padwal) Sabzi

Ingredients
250 grams Snake gourd -  chopped
1/4 Cup Moong dal - soaked 

1 Medium size Onion - chopped

1 Medium size Tomato - chopped

1 Teaspoon Ginger- garlic paste

1 Teaspoon Kacha Masala

2 Tablespoon Coconut - grated
1 Tablespoon Coriander leaves -  chopped
Salt to taste

For the tempering
2 Tablespoon Oil
1/2 teaspoon Mustard seeds
A pinch of Asafoetida
Curry leaves - a small sprig

Method
Scrape the peel off the snake gourd, and chop it into cubes.
Wash the moong dal and soak it in water.
Heat oil in a pan and splutter mustard seeds. Add asafoetida, curry leaves, onions and saute till onions start turning pink.  Add the ginger- garlic paste and fry , then add the tomato, dal, snake gourd and fry well. Add masala, salt, fry well, add little water.  Cover and cook for few minutes till gourd is cooked, sprinkle water if necessary.  Add the coconut, stir fry for a minute. Garnish with chopped coriander leaves.  Serve with rice or roti.

Labels:  Vegetables, Healthy, Main course, Vegan 

Methi Mathris - Savory Indian Crackers

Mathris are salted crisp crackers. Mathri is a popular snack and are perfect anywhere, anytime. Traditionally, mathris are served with spicy pickles or chutneys. This recipe makes roughly 40-45 Mathris.

Ingredients
500 Grams All Purpose flour/Maida
1/2 Cup Semolina/Rawa
2 Tablespoon Kasuri methi – Lightly roasted and crushed with hand
1/4 Cup Oil
1 Tablespoon Butter
3/4 Teaspoon Sesame seeds lightly roasted
3/4 Teaspoon Nigella seeds/ kalonji
1 Teaspoon Black Pepper freshly ground
1 Teaspoon Ajwain seed – lightly roasted
½ cup Water
1 Teaspoon Salt or according to taste
Oil- for deep frying

Method
Heat oil and butter together till hot. Combine all ingredients and hot oil  in a bowl to a crumbling mixture. Knead it to smooth dough adding water as required. Knead well to get smooth and a crack free dough, cover it with damp cloth to prevent it from drying for 10 minutes.

Divide the dough in equal sized big balls, large enough to be rolled out in a circle of 5-6 inch diameter.
Take one big ball and roll it out in a circle of 5 inched diameter and 1/8 inch thick.

Again start folding in to make a single roll.

Cut it horizontally into 2 cm long pieces.

Keep it vertical and press each piece downward with palms.

Roll it further with a rolling pin to get desired thickness of Mathris.

Likewise make all the Mathris. When one lot of Mathris is ready, deep fry them on medium flame until cooked and get light golden brown color. Fry a few Matris at a time. Make sure to place just enough Mathris to cover the oil. Fry the Mathris until both sides are a light golden-brown.

Plate up and enjoy with tea or any chutney like tamarind chutney or spicy pickle.

Enjoy !!!!
I had made this also for a our Europe trip, where the craving for Indian snacks is more and we enjoyed them. 

These are tasty and even more delicious, without any accompaniment.
Notes:
Mathris can be stored for a couple of months in airtight containers.
If the Mathris are cooked on high heat, they will be soft and uncooked from inside.

Some of the Mathris that I made were thick, they took longer to cook, would suggest that you make them thin.  The ones that were thin were crisper and crunchy. Look at the pics.

Labels: Festival Sweets, Healthy, Vegan, Kids delight