FUN COOKING

Sweet corn bhurzee is made from boiled or steamed bhutta. It is very easy and simple to make, but very tasty and healthy too. Here comes the recipe:

Ingredients
2 cups of steamed or boiled bhutta
1 big finely chopped onion
1.5 tbsp of tomato paste
1 tsp of lime juice
1 inch piece of ginger
1 tsp of turmeric powder
2-3 finely chopped green chilies
1 tsp of cumin seeds
pinch of asfetida/heeng
3 tbsp of oil
few curry leaves
1 tsp of garam masala
2-3 tbsp of finely chopped cilantro
Method
1. Boil/microwave sweet corns. See my previous posts for it.
2. Slightly crush the boiled/microwaved bhutta in mixer blender.
3. Peel and grate the ginger.
4. Heat the oil in frying pan/karahi. Add heeng and cuminseeds and be it spluttered till it stops itself.

3. Add curry leaves and finely chopped onion and ginger and cook it till translucent. Now add tomato paste all along with turmeric powder, salt and green chilies. Now cook it till oil starts coming out of it.
4. Now add coarsely crushed sweet corn to it and mix well. Cook it on very low flame till oil separates from it.
5. Now add lime juice and cilantro and stir.
6. Remove from heat and add garam masala and mix thoroughly.
7. Healthy bhutta bhurzee is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes too:
How to Steam corns in Microwave
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
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All purpose flour/maida's dhokla, I prepared it in microwave in a microwave proof glass bowl. It came out very soft. Here is the whole process how I made it:

Ingredients
3/4 cup of all purpose flour (maida)
1/4 cup of semolina
salt to taste
1/2 tsp of turmeric powder
1 tsp of sugar
1 tsp of ginger paste
1/2 tsp of green chili paste (optional)
1 tsp of oil
1/2 cup of sour curd
1/2 tsp of lime juice
1 tsp of Eno
1/4 cup of water
For tempering
2 tbsp of oil
pinch of asafetida
Few silted green chili
few curry leaves
1 tsp of mustard seeds
1 tsp of white sesame seeds (optional)
Method
1. Take the all purpose flour and semolina in a bowl with salt, turmeric, sugar and mix well.
2. Add curd and water to it and make smooth batter of it. Keep it aside for rest so that semolina can absorb water.
3. Next add ginger and chili paste and mix. Then add oil and again mix.
4. Grease the microwave proof bowl. Bowl should be with lid.

5. Now add Eno and mix it with very gently/light hand.
6. After that pour it into the grease bowl and cover it with lid as shown in picture.
7. Now place it in microwave .
8. Microwave it for 5 minutes.
9. Soft dhokla is ready.
10. Let cool it completely and cut into desired shapes.
Tempering
1. Heat the oil in a pan. First put split green chilies and fry it little bit and take out.
2. Next add mustard seeds and then sesame seeds. Let it splutter till it stops itself.
3. Now add curry patta and pinch of heeng. When its done, remove from fire and pour it on the dhokla and cut into desired sshapes pieces.
Tips
1. Covering the bowl with lid is essential, otherwise dhokla will hard.
2. While its getting cool just before cutting into pieces, it should be covered with lid.
3. Don't keep the dhokla too thick, otherwise it will raw at the bottom.
4. To keep it soft, cover the lid while microwaving and while cooling as well. Covering the lid is very essential while making dhokla in glass bowl.
Enjoy Healthy Cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
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Besan and sattu ke ladoo are made of coarse besan flour. Sometimes it is difficult to get the coarse besan. Therefore, here I have made it with besan, sooji and maida to give it little bit grainly texture. Home made besan ladoos are more tastier and delicious than market bought. Its making is little bit tricky. Here is how I made it:

Ingredients
4 cups (500grams) of besan
1 cup of maida (all purpose flour)
1 cup of semolina
1+3/4 (quarter to two) cups of pure ghee(melted)
3+1/2 cups of Boora
2 tbsp of water
1 cup of channa sattu or as required
Method
1. Sieve all the flours.
2. Take the ghee, besan, maida and semolina in a big frying pan.
3. Roast it on medium flame stirring constantly.
4. When it gets brown in color sprinkle two tbsp of water in it to make it little bit grainy. As we sprinkle water in it, white bubbling can be seen. Cook it till bubbles disappear.
5. Put off the flame and remove from the gas burner.

6. Even removing from flame it still needs constantly stirring.
7. Now let it cool completely. It should be of room tempertature.
8. After getting it on room temperature, add the boora for sweetness. Mix it properly with both hands.
9. After that add sattu as required and mix well. Make ladoos from this mixture. Size can be kept of your choice.
10. Delicious besan and sattu ladoos are ready to serve.
Tips
1. Do not add sugar. Boora is a good option for sweetness in this ladoo.
2. Adding maida and sooji is optional.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Khoya/Mawa
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Moong beans are easily available everywhere. Its sprouts are quite simple to make. They are mostly used as a salad. Its cruncy texture in a salad loved by everyone. In market, very very long and yellow color sprouts are sold. Making such type of sprouts needs a lot of patience and time. Today I am writing how to to make its sprouts at home:

Ingredient:
3/4 cup of whole green moong beans
Method:
1. Wash and soak the mung beans for 7-8 hrs in normal water. In winter it can be soaked in lukewarm or warm water.
2. Now take a colander. Place a kitchen paper towel in it.
3. Put all the moong beans on it. Water will drain out. Cover the colander with a plate. Keep this colander on a empty bowl, so that all the water coming out from the colander can be collected.

4. Water it every 4 to 5 hours. When you water it, water will drain out and beans will be washed. Even water it during the night too.
5. After keeping it in the colander, very soon tiny sprouts can be seen.
6. Here in Thailand, it grew in sprouts in 2.5 days. In 60 hrs, not only long sprouts but yellowish leaves grew too. It all depends on the weather conditions of a place. It can take 5 to 6 days to grow like market sold sprouts.
7. Now take out all the sprouts from the colander. Use as you wish in various dishes.
Tips
Though here I have made long sprouts, but I still prefer in stir fries little smaller. For smaller one 1.5 days (36 hrs) are sufficient.
See these recipes too:
How to Make Cumin Powder
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
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