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Recipes - From The Home Kitchen

Nirmala Garimella

(This article is sponsored by Milan Restaurant)

From the kitchen of Alka Dilip Patel

Stuffed Corn patties


3 large red potatoes, boiled and mashed

For stuffing
1 can sweet corn – drain and wash
1 inch piece ginger
1 jalapeno pepper
˝ tsp amchur
1 tbs crushed peanut raw
˝ tsp sesame seed
˝ tsp cumin seed
sprig of cilantro
Crush the corn in the food processor with ginger and jalapeno. Then cook in the microwave at 5 minute intervals for 15 minutes. Add salt, amchur, crushed peanuts, sesame seeds, and cumin seeds along with cilantro to this mixture. Keep aside.

Add bread crumbs to the mashed potatoes. A handy tip to remember is to add the bread crumbs when the potatoes are warm. This will help in binding better. Shape the potatoes into small balls and design into small hollow cups. Put the stuffing in the center, shape them into balls, roll into bread crumbs and flatten into patties. In a tawa or pan roast these on either side with a little oil until it is golden brown. Serve with Yoghurt and sweet chutney on the side.

Sevbar – Hearty Soup

Take one cup of Dried Green Pea lentils; wash in several changes of water. Now add water, salt and ˝ tsp turmeric and boil in a pressure cooker for one whistle till you attain a soup consistency. Then heat 1tbsp of oil, add ˝ tsp mustard seeds, a pinch of asafetida ( Hing) and curry leaves. Add 2 tsp of curry powder or ready made Maharastrian usal powder for flavor. Add chutneys for accompaniment.

Cabbage Curry

Cabbage – shredded

Chana dal – ˝ cup soaked for two hours

In oil, add ˝ tsp mustard seeds and a pinch of hing, add the soaked chana dal and cabbage and stir fry. Cover with lid to Steam and add lemon juice and salt in the end. Decorate with cut scallions and red grapes. Optional use dried cranberry.

Pineapple Delight

2lb Ricotta Cheese
1 packet Carnation powder
Sugar – ˝ of the ricotta Cheese tin

Combine all three and bake in an oven for 1 hour at 350 degrees F in the middle rack. Cool for 45 minutes and add 2 tsp of rose water and set aside. Take a can of crushed pineapple, 8 ounces of cool whip and 1 lb of Philadelphia Cream Cheese. Mix all and spread in a layer around the baked ricotta. Use shredded coconut for decoration.

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