Ingredients
2 cups cooked corn, boiled or steamed
1/4 cup carrot, cut into small cubes
1/2 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup potato boiled and chopped
2 tbsp fresh lime juice
salt to taste
Pepper to taste

Method

1. Mix all the ingredients except salt.
   
2. Keep in the refrigerator till serving time.
   
3. Just before serving mix in the salt.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

This is a Nita Mehta's recipe from her Microwave Cooking book. i do not prefer cooking in the microwave but got the book since it had some lovely recipes so I just make them on the stove top. This is one easy recipes and tastes great with roti, chapati, parathas or puri.

Ingredients
3-4 Black cardamoms (Moti Elaichi)
2 onions chopped finely
1 tomato chopped finely
1/4 tsp sugar
1 tsp red chili powder
1/4 tsp turmeric
1 cup plain curds
1 cup frozen corn
2 green chilies
1/4 tsp garam masala
fresh coriander leaves for garnish
salt to taste

Grind to a smooth Paste using little water
1/4 cup grated coconut, fresh or unsweetened dessicated coconut
2 tsp poppy seeds
7 cashew nuts

Method

1. Heat oil in a pan. Add the open black cardamoms.
   
2. Add the onions and cook till they are translucent.
   
3. Add the sugar, red chili powder, turmeric and salt. Mix well.
   
4. Add the ground Paste and cook till oil separates.
   
5. Add the tomato and cook for 5 minutes.
   
6. Beat the curds well.
   
7. Add the curds, corn and garam masala. Add some water to get desired consistency.Mix well.
   
8. Cover and cook on low for 10 minutes or till the corn is cooked.
   
9. Garnish with fresh coriander leaves and serve.
   

1. In a microwave safe dish add 3 tbsp oil and opened black cardamoms. Microwave on high for 2 minutes uncovered.
   
2. Add onions, sugar, red chili powder, turmeric powder and salt. Mix well and microwave for 3 minutes.
   
3. Add the ground paste and tomatoes. Mix well cover and microwave on high for 5 minutes.
   
4. Add the yogurt, corn, chilies and garam masala. Mix well. Microwave for 7 minutes stirring once in between.
   
5. Add 1/2 cup water and microwave for 2 minutes.
   
6. Let it stand for 2 minutes, garnish with coriander leaves and serve.
   

One Friday morning hubby dear calls me at 10:30 AM and tells me few friends are coming over for lunch. Great Fridays are the days I don't have much left in the fridge. That's when decided to make a mixed vegetable, use a little bit of everything. Then realized did not have tomatoes, so used sour cream instead. This dish was made on the go just decided to add kitchen King Masala at the spur of the moment and loved the idea. I made paneer along with it again without tomatoes, since I always have paneer at hand. Everyone loved this dish, hubby realized there was none left for me and left what he had in his plate for me to taste and I should say it sure tasted great. We did not know what to call it so Hubby suggested Vegetable Badshahi since we were using Badshah's Kitchen King Masala.



Ingredients
1 onion, chopped
1 potato, diced
1 cup mixed vegetables (carrots, beans, corn, peas)
1/4 cup sour cream
1/4 cup milk
1 inch ginger, grated
1 tsp garlic paste
2 green chilies, chopped
1/2 tsp coriander powder
1/2 tsp red chili powder
pinch of turmeric powder
1 tsp Badshah Kitchen King Masala
salt to taste
fresh coriander leaves for garnish

Method

1. Heat oil in a pan, add the onions and cook till translucent.
   
2. Add ginger, garlic and green chilies. Cook for a minute.
   
3. Add all the masalas, coriander powder, red chili powder, turmeric powder, kitchen king masala. cook for another minute or till the oil separates.
   
4. Add the sour cream, mix well.
   
5. Add the vegetables, salt and milk.
   
6. Mix well and cook covered on Low heat till all the vegetables are cooked well. About 1/2 an hour.
   
7. Check seasoning, add more milk if a gravy is needed and bring it to a boil.
   
8. Garnish with coriander leaves and serve with roti, puri, chapati or Phulka.
   

The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook

This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com



Ingredients

1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil

Method

1. Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
   
2. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
3. Add the tomato and cook till the oil separates.
   
4. Add the methi leaves and cook till they wilt.
   
5. Add the corns, salt and milk and simmer till the corn is cooked.
   
6. Serve with paranthas, phulkas or roti's.
   

This is a pressure cooker rice by Tarla Dalal. Simple, easy and delicious.The sweetness of the corn and bitterness of methi make this a perfect combination. This is a meal you will enjoy after a tiring day of work. Quick to make and the best part not too many dishes to wash at the end.

This is my contribution to Meeta's "Monthly Mingle - One-Dish Dinners"




Ingredients

1 cup Basmati rice
2 to 4 peppercorns
12 mm. (1/2") piece cinnamon
2 cloves
2 green cardamom
1 green chilli, chopped
1 onion, sliced
1 cup fenugreek leaves (methi), chopped
1/2 cup sweet corn kernels
1/4 teaspoon turmeric powder (haldi)
1 tablespoon butter
1 tablespoon oil
salt to taste

Method

1. Wash the rice and keep aside.
   
2. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom, onion and green chilli and fry for some time.
   
3. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds.
   
4. Put 2 cups of water and let it boil.
   
5. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 2 whistle. Allow the steam to escape before opening.
   
6. Serve with yogurt and pickle.