Monthly Archives: March 2016

White Corn Chevda

With the american corn hogging all the lime-light, I thought it’s time to give the good old white corn its due. Here is an ancient, gujarati, lip-smacking recipe of the white corn chevda.

I personally love this dish because of its multi-purpose use. It can be served as a snack for high-tea or a one-dish meal for dinner.

Prep Time: 7 min          Cooking Time: 20 min        Serves: 8

1/2 kg corn/makai (white)
3 tsp ghee
1 tsp cumin seed (optional)
2 1/2 teacup milk
2 teacup water
4 tbsp sugar
4 tsp chilli ginger paste
2 tbsp lemon juice

For the garnish:
200 grams bhel sev
Coriander leaves
Grated Coconut (optional)


  1. Crush the corn in the mixer (It needs to coarse. make sure it doesn’t become very smooth like a paste)
  2. Heat the ghee and add the cumin seeds. When its starts crackling add the crushed corn
  3. Sauté it for 5 to 7 minute and add 2 teacups of water and mix well
  4. Transfer it from the pan to a microwave proof container
  5. Microwave it for 7 minute or until makai is very soft (Skip this step if the corn is already soft)
  6. Remove it from the microwave and transfer it to the pan
  7. Add the milk and mix well
  8. Add the sugar and chilli ginger paste
  9. Add the lemon juice at the time of serving
  10. At the time of serving garnish it with bhel sev, coriander leaves and grated coconut


  1. If you want you can add 2 tbsp of coriander and 2 tbsp of coconut in the chevda while making
  2. We add the lime juice while serving, as it could make the milk go bad if added while cooking

Paneer Pasanda

If it’s a vegetarian dish equally loved by everyone it has to be paneer. As a cook myself, I know that this simple dairy by-product does wonders to any menu; instantly adding that “special” factor.

So I have decided to share a very special recipe for a special occasion!!!

Paneer Pasanda:

The beauty of paneer is its sheer versatility making it a delight for any chef!

Beat the restaurants at their own game with this mouth-watering dish! The makhani onion-browned gravy is centred around fresh paneer slices sandwiching a generous stuffing of raisins, coriander, onion and more paneer!

This dish is guaranteed to make you everyone’s pasand!

Prep Time: 20 min                Cooking Time: 40 min                 Serves: 6

300 gms paneer

For the Stuffing:
50 gms paneer (grated)
1 onion (finely chopped)
15 to 20 raisins (Chopped)
1 tbsp coriander leaves
1 green chilli (finely chopped)
Salt to taste
1 tbsp corn flour + 1 tbsp plain flour
Oil for grilling

For the Gravy:

For the brown onion
1 tbsp oil
1 tea cup onion

For the Tomato paste
300 gm tomato (chopped)
2 kashmiri chilli
2 tbsp cashews
1 tbsp melon seed
1 tej patta  (bay leaf)
1 small string of mace
3 cardamom
1 stick cinnamon
2 black Pepper
2 clove
1 tsp shah jeera (caraway seed )

For the Onion and Garlic paste
1/2 tea cup onion
5 clove garlic
1 green chilli
1 piece of ginger( 3/4″)

Other ingredients:
1 1/2 tbsp oil + 1 1/2 tbsp ghee
1/4 tea cup curd
3 tbsp cream
2 tsp honey


For the Stuffed Paneer:

  1. Cut the paneer pieces in triangles or squares
  2. Mix all the ingredients for the stuffing
  3. Slice all the paneer pieces horizontally to make a sandwich
  4. Take one piece of the paneer layer it with a spoonful of stuffing and top it with another slice
  5. Roll the paneer sandwich in the cornflour mixture; add a little oil on a nonstick tava and grill the paneer pieces on both sides and keep it aside

For the brown Onions:

  1. Heat 1 tbsp of oil and add 1 tea cup chopped onions to it
  2. Sauté it until the onions become brown
  3. Grind it

For the Tomato Paste:

  1. Mix all the ingredients for the tomato paste
  2. Add a tea cup of water and boil it
  3. Remove the bay leaf and mace
  4. Grind it into a smooth paste

For the Onion Garlic Paste:

  1. Mix all ingredient of onion garlic paste and make a smooth paste

How to proceed:

  1. Take a pan and heat 1 1/2 tsp oil and 1 1/2 tsp ghee
  2. Add the onion garlic paste and sauté it for a minute or two
  3. Add the tomato pulp and let it simmer for sometime
  4. Add the brown onion paste and simmer it again
  5. Add the curd, cream and honey and boil it
  6. Arrange the paneer sandwich in big bowl or and in individual bowl
  7. Pour the hot tomato gravy on it
  8. Garnish it with a little cream or coriander leaves
  9. Serve it with a naan or a paratha or any Indian bread