Along with Lemon Grass Spicy Vegetables , this makes a lunch one would give an arm and a leg for! Kodri takes longer to cook than rice, but it will be worth all the effort if cooked correctly with patience and care. Remember that 1 cup yields 2½ cups of kodri. Bayleaf and lemongrass enhance the flavour of this dish, while the fresh herbs impart an exotic tinge. Do not cook after adding the freshly chopped herbs as the flavour gets destroyed when you cook them! it would be wise to add the coconut milk powder also after removing the kodri from the flame as it may also become sticky.

corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with 32 images. sweet corn vegetarian enchiladas is a way to bring home the flavours of Mexico. All the ingredients to make corn enchiladas are easily available in India. Learn how to make easy cheesy enchiladas. In sweet corn vegetarian enchiladas, soft and succulent pancakes are stuffed with a luscious mixture of corn and veggies in white sauce. Bathed in a chunky sauce of tomatoes, onions and spring onions, easy cheesy enchiladas are all set to be baked with a topping of grated cheese. You will love the cheesy layer in Mexican corn and cheese enchiladas, which gives way to creamy, tangy enchiladas that will excite your taste buds and satiate your tummy! To make corn enchiladas, first make the pancakes. For that combine the maida, salt and water and make batter. Make 5" pancakes in a small pan. Then make the corn filling. For that heat the oil and saute onions and garlic for 2 minutes. Then saute capsicum followed by corn and chilli flakes. Finally add the white sauce and salt and cook for 2 minutes. Next make tomato sauce. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside. Heat the oil and sauté the spring onion whites and greens and on a medium flame for 30 seconds. Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Finally assemble the dish. Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll. Make 5 more stuffed pancakes. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it. Bake at 200°C for 15 minutes. Serve immediately. Corn Enchiladas are satiating on its own but if you wish team it up with a bowl of Tomato, Cabbage and Bean Soup or Mexican Rice for a complete meal feel. Tips for corn enchiladas. 1. The pancakes cook very quickly as they are thin, so keep a close watch while cooking. 2. In the corn filling, after adding white sauce stir continuously to avoid lump formation. 3. Use processed cheese and not mozzarella cheese for this recipe. 4. You can keep the filling and sauce ready, but make the pancakes, assemble it and finally bake it just before serving and serve it immediately to enjoy its flavour and texture. Enjoy corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with step by step photos and video below

Nearly every one has fond memories of eaten hot corn on the cob from the bhuttawala. People world over use and relish corn, be it in a gravy, roasted or simply boiled and topped with melted butter. Corn or makai grows abundantly in the Punjab. It is eaten in many forms in every household. Here makai or corn niblets have been boiled and combined with a mixture of paneer and other spices to make soft and fluffy kofta. The yummy kofta are dunked into lovely green palak gravy. Enjoy this dish with hot Parathas

mushrooms baked with herbs recipe | herb baked mushrooms | oven roasted mushrooms with herbs | herb roasted mushrooms | with 14 amazing images. mushrooms baked with herbs recipe | herb baked mushrooms | oven roasted mushrooms with herbs | herb roasted mushrooms is a peppy starter for all the mushroom fans. Learn how to make herb baked mushrooms. To make mushrooms baked with herbs, remove the stem of the mushrooms, discard them and wash the mushrooms thoroughly. Combine all the remaining ingredients along with the mushrooms in a deep bowl and mix well. Place an aluminium foil on a clean, dry surface and put the mushroom mixture in the centre of the aluminium foil. Bring the sides of the aluminium foil together in the centre and seal it. Bake it in a pre-heated oven at 200°C (400°F) for 15 minutes. Allow it to cool slightly and serve immediately. Easy but exotic – that is the best way to describe oven roasted mushrooms with herbs. A simple process of cleaning the mushrooms and baking it mixed with onions, herbs and other ingredients results in a really interesting dish, which can be served as a snack or as a starter. It is basically the process of baking the mushrooms wrapped in aluminium foil, which gives herb roasted mushrooms the unique texture and flavour. It is as if the aroma and flavour of the herbs are locked into the mushrooms by means of baking it wrapped in foil! A dash of lemon juice is also a smart move, which helps to enhance the taste of all the other ingredients. The butter, on the other hand, helps in mixing all the ingredients with the mushrooms. Cool herb baked mushrooms slightly and relish immediately. Tips for mushrooms baked with herbs. 1. Ensure the foil is big enough to be sealed before baking as that helps is maintaining flavours. 2. We do not recommend re-heating this dish. Enjoy mushrooms baked with herbs recipe | herb baked mushrooms | oven roasted mushrooms with herbs | herb roasted mushrooms | with step by step photos.

Shake, shake and shake; that’s all you need to do to make this aromatic Herb Mustard Vinaigrette Dressing. Take some white vinegar, throw in some spices and herbs and shake till you can smell it a furlong away. Add an exotic touch to your salads with this simple mustard-tinged dressing.

The Crepes Suzette is a citrusy French dessert, which adds a gourmet touch to your meal. Here, buttery pancakes are stuffed with a tangy orange filling, which is made of orange juice and rind flavoured mildly with brandy. The filling too has a buttery taste and texture as the orangey ingredients are all held together in a fluffy base of soft butter and sugar. A touch of brandy gives the filling an exotic taste and aroma. The final masterstroke in the preparation of this zesty dessert is a topping of orange sauce, which carries the tangy notes even higher. Relish this dessert immediately upon assembling, to enjoy the fresh textures and flavours.

Asparagus and corn come together augratin; in a delectable dish that is ideal for small family dinners. Augratin typically means 'covered with cheese, filled with white sauce and baked in an oven'. You may be amused to note that the literal translation of the french phrase is 'with the burnt scrapings from the pan'!

Long grains of rice interspersed with colourful and chunky veggies, and lusciously flavoured with coconut milk and red curry paste. The ultimate touch to the Baby Corn and Mushroom Curry Rice is the addition of lemon rind and basil leaves, whose aroma is indelibly locked in by cooking the rice wrapped in a banana leaf.

An aromatic stir-fried vegetables flavoured with lemon grass.

This recipe goes to prove that healthy food can also be fun and interesting! Veggies are stuffed in small lettuce squares that are rolled up to make wraps. While that is tempting in itself, the use of ginger and garlic further enhances the flavour of this vegetable-loaded dish, while tofu and bean sprouts are health boosters. Soya sauce is a processed food that is high in sodium and preservatives; hence I have used just 1 tsp to flavour the filling. Red chilli flakes spice up the flavour – but you can modify the quantity used as per your liking. So, here we go, another low calorie snack that can be had without any guilt or fear of an increasing waistline!

Ready in minutes, the Hot and Sweet Dip is made with chilli flakes and vinegar sweetened with sugar. A pinch of salt helps to highlight the other flavours, and must be added without fail. Remember to allow this dip to soak for a few hours before serving so that the sauce imbibes the spiciness of the chill flakes well before serving. Otherwise you will end up with a predominantly sweet dip, which does not deliver the required effect. Hot and Sweet Dip can be best enjoyed with Thai Sweet Corn Cutlets , Thai Green Stir-fry Rice , Thai Pineapple Rice and Pad Thai Noodles

A sweet and hot classic Thai salad of raw papaya, tomatoes and long beans in a nutty tamarind chilli dressing.

This delectable dip-like accompaniment is a treasure from Thai cuisine. A stunning mix of ingredients like juicy cucumber, tangy tomato and spicy red chilli are mixed in a base of mildly-sweetened vinegar. The fabulous interplay of flavours and textures in the Sweet Cucumber Relish tickles your taste buds and ignites your appetite. Indeed, this is an ideal accompaniment to serve with starters like Lettuce Wraps and Thai Sweet Corn Cutlets .

You could well call it ‘phat-a-phat’ fried rice, as this sweet and sour thai rice preparation can be readied in a jiffy with leftover rice. With colourful veggies and tangy sauces, the chatuchak fried rice is a meal you will enjoy!