Corn Snack

SERVES 2

Ingredients
" 1 (15 ounce) can corn
" 1 teaspoon lemon pepper (You can use 5 drops of lemon juice as a substitute)
" 2 teaspoons mayonnaise

Directions
1. Drain the water from the can.
2. Empty the corn into a microwave-proof bowl.
3. Heat it for 1 1/2 minutes.
4. Remove from the microwave.
5. Add lemon pepper or lemon juice and mayonnaise.
6. Mix well.
7. Serve.

Mashed Potatoes

SERVES 3

Ingredients

* 6 cups warm mashed potatoes
* 3 tablespoons butter
* 1 1/2 teaspoons salt

Directions
1. Mix everything in a bowl.
2. Serve warm.

Paneer Cutlets

SERVES 3 -4

Ingredients

* 2 cups cottage cheese, grated (paneer)
* 2 teaspoons gram flour (besan)
* 1/2 teaspoon ginger-garlic paste
* 3-5 fresh green chilies, washed and chopped,to taste
* red chili powder, to taste
* 1 pinch turmeric powder
* 1 cup chopped onion
* salt, to taste
* oil, for frying

Directions
1. Put the grated cottage cheese in a bowl.
2. Add the gram flour, green chillies, ginger-garlic paste, turmeric powder, red chilli powder, salt to taste and the chopped onions.
3. Mix extremely well.
4. Make round balls, about 1 inch in diameter, out of the mixture.
5. Gently, flatten all the balls.
6. Heat oil in a flat frying pan.
7. Place the flattened balls on the pan.
8. Shallow fry the balls on either side till they turn golden brown.
9. Drain on clean paper towels.
10. Serve hot with tomato ketchup or coriander and mint chutney (recipe posted separately).
11. Enjoy!

MASALA PEANUTS

Preparation time: 5 minutes. Cooking time: 2 minutes. Makes 1 cup approx.

½ cup Unskinned and salted peanuts

½ cup Bengal gram flour (besan)

2 tsp chilli powder

2 tsp fennel (saunf) powder

1½ tsp black salt (sanchal)

1 tbsp oil

2 to 3 tbsp water

1.Mix all the ingredients together in a bowl ensuring the batter coats the peanuts evenly.

2.On a greased microwave safe plate drop each of the coated peanuts separately and microwave on HIGH for 1½ minutes.

3.Remove and cool. Store in an air-tight container.

Vegetable Triangle

Ingredients:

Potatoes 500 gms.

Green peas 100 gms.

Cabbage cut fine 50 gms.

Cauliflower florets 50 gms.

Carrots cut fine 50 gms.

Green chilies 4 nos.

Red chili powder 1 tsp.

Garam masala ½ tsp.

Ginger paste As required

Onion cut fine To taste

Coriander leaves cut fine 2 tbsps.

Lemon juice 2 tbsps.

Turmeric powder ½ tsp.

Bread slices 2 nos.

Breadcrumbs As required

Oil for frying

Salt To taste

Method

1.Boil, peel and mash the potatoes.

2.Soak the bread slices in water, squeeze the water out and mash the bread.

3.Mix the mashed potatoes, bread, turmeric powder and salt and keep aside.

4.Parboil the green peas, cabbage, cauliflower and carrots.

5.Drain the water and coarsely mash the vegetables.

6.Heat a little oil in a pan and fry the onions, chilies and ginger paste well.

7.Add the red chili powder, garam masala and coriander leaves to the above and

stir fry for sometime.

8.Add the coarsely ground vegetables and salt to taste. Cook for awhile.

9.Remove from the flame and cool.

10.Now mix the vegetables, mashed potato and lime juice.

11.Divide into equal portions.

12.Form each portion into a triangle.

13.Coat each triangle with breadcrumbs.

14.Heat oil well and deep-fry the vegetable triangles till they are golden brown.

15.Serve hot with mint or coriander chutney.