Ingredients
1/2 teaspoon Cumin Powder
2 tablespoon Coriander Leaves (chopped)
2 teaspoon Ginger (chopped)
Oil (for deep frying)
6 tablespoon Besan
Salt (to taste)
1 3/4 teaspoon Dry Mango Powder (Amchoor)
2 teaspoon Garlic (chopped)
2 green Chili (chopped)
1 cup Milk
200 gm fresh Corn (Makki)
1 Onion (chopped)
100 gm Cottage Cheese
How to make Makai Paneer Pakora
- Crush the corn in a blender and grate cottage cheese.
- Heat oil in a pan. Add in ginger and garlic and fry for 3-4 minutes.
- Stir in crushed corn and fry. Add salt and mix.
- Add milk, and heat till you get a creamy mixture.
- After the corn is cooked, transfer to a dish and cool.
- Add in grated cheese, onion, green chilies, cumin powder, dry mango powder and coriander leaves. Add more salt and mix the ingredients well.
- Add in besan for binding. You can mix a little more milk if the mixture is too thick.
- Using your hands, make equal sized balls. Heat oil and deep fry them to make pakoras. Fry till pakoras are golden brown in color.
- Remove them from oil and soak excess oil using an absorbent paper.
Popularity: 3% [?]
Ingredients
3 bunches sarson, chopped
1 bunch spinach, chopped
2 tomatoes, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 teaspoon makai flour
3 green chillies, chopped
1 teaspoon garlic, minced
2 tablespoon curd
1 inch piece Ginger
Salt to taste
2 tablespoon pure ghee
½ teaspoon Hing powder
How to make Makai Ki Roti
- Remove stems of greens and wash them thoroughly.
- Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
- Heat oil in a pan. Add onion and sauté till golden brown.
- Add garlic, ginger and stir-fry for two minutes.
- Add chopped tomatoes and cook till tender.
- Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
- Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
- Serve with tempering of ghee and hing powder.
Popularity: 3% [?]
Ingredients
1 cup corn
2 tablespoon oil
2 finely chopped medium onions
2 finely chopped small tomatoes
3-4 black cardamoms
1 teaspoon red chilli powder
1 cup beaten curd
1/4 teaspoon turmeric powder
1/4 teaspoon sugar
2 green chillies – deseeded and chopped
Salt to taste
How to make Makki Korma
- Microwave the corn for 4 minutes and stand for 2 minutes.
- Now saute the onions tomatoes in a frying pan, using all the oil.
- Add all the dry ingredients and cook for another minute.
- Add the beaten curd, put it in a glass bowl and microwave it for 2 minutes before serving.
Popularity: 3% [?]
Ingredients
1 teaspoon coriander powder
1 teaspoon turmeric powder
3 medium tomatoes
Coriander leaves cut for garnish
1 kg fresh corns
1 teaspoon red chilli powder
2 tablespoon oil
3 medium onions
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala powder
6 – 7 green chillies
Salt to taste
How to make Makai Na Bharta
- Boil the whole corn, take off the niblets and grind it coarsely in a blender.
- Take off and finely cut the onions.
- Wash and cut the tomatoes.
- Wash and cut the green chillies.
- Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
- Mix in cut onions and stir fry till light brown.
- Mix in cut green chillies and stir fry for 1/2 minute.
- Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
- Stir fry for few seconds and mix in cut tomatoes.
- When tomatoes are cooked mix in corn, salt and little water.
- Stir fry for another 5-10 minutes.
- Serve hot decorated with cut coriander.
Popularity: 3% [?]
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