Corn On the Cob  

Corn On the Cob — Microwave Method is a quick and easier way to make corn on the cob.

What we need

2 corns with husk
1/2 lemon sliced
salt,

How to make

Place the corn in the microwave for 4 minutes on high or you need to do according to your microwave.
Take out and stand for 3 minutes then slip of the husk.
Serve with lemon and salt.
If you want Now you can place on grill to give the smoky flavour.

Beetroot Paneer

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Ingredients

  

• 1 cup grated beetroot boiled or raw
• 1 cup grated paneer
• 1 cup hung curd thick yoghurt with all water removed
• 1 cup makhana powder roasted and finely ground
• Salt to taste
• Optional: 1 tbsp roasted peanuts crushed, 1 tbsp chopped cashews,
• ½ tsp roasted cumin powder 1 green chilli(finely chopped), chopped coriander leaves.

Instructions

 

• Prepare Hung Curd: Place fresh curd in a muslin cloth or fine sieve for 30–40 minutes to remove water. Use only the thick curd.
• Make the Mixture: Use a large mixing bowl. Combine grated beetroot, paneer, hung curd, makhana powder, salt, and any optional ingredients. Mix well. If too soft, add extra makhana powder or oats.
• Shape Tikkis: Form small round or oval tikkis from the mixture. Optional: roll lightly in makhana powder for extra crispness.
• Cook:
• – Shallow fry on a non-stick pan with ghee or butter for 3–4 minutes on each side until golden.
• – Air Fry at 180°C for 10–12 minutes, flipping halfway.
• – Bake at 200°C in a preheated oven for 15–18 minutes.

Notes

– Bake at 200°C in a preheated oven for 15–18 minutes.