Kadai Babycorn

Ingredients
Baby Corns - 200 gm (20 pieces approx.)
Lemon juice - Of 1/2 lemon
Water - 4 cups
Capsicums – 2 no (cut into strips)
Dry Red Chillies - 1-2 nos
Coriander Seeds - 1 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Ginger Garlic paste - 2 tsp
Onions - 2 nos (chopped)
Tomatoes - 4 nos (blanched and pureed)
Kasoori methi (dry fenugreek leaves) - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Amchoor (dry mango powder) - 1/2 tsp
Salt - to taste
Ginger - 1/2" piece (shredded)
Milk - 1/4 cup
Cream - 1/4 cup
Olive Oil - 4 tbsp

Preparation Method
1) Boil water with salt and lemon juice. Add baby corns and boil for 2 minutes. Drain. Refresh in cold water. Cut into 2 pieces lengthwise.
2) Roast the dry red chillies and coriander seeds on a pan, till slightly crisp and dry, for about 30 seconds.
3) Roughly grind the red chillies and coriander seeds to a coarse powder.
4) Heat 1 1/2 tbsp Olive Oil in a kadai (preferably copper type) and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown.
5) Add the capsicum strips and stir fry for 2 minutes. Remove from kadai and keep aside.
6) Heat 2 1/2 tbsp Olive Oil in the kadai. Reduce flame. Add the fenugreek seeds, the roasted and powdered coriander chilli powder prepared in step 3. Stir for 30 seconds.
7) Add ginger-garlic paste.
8) Add onion. Cook till onions turn light golden.
9) Add tomatoes and stir for about 4-5 minutes on low heat till dry.
10) Add salt, kasoori methi, turmeric powder, garam masala and amchoor. Mix well till oil separates.
11) Add 1/2 cup water. Let it boil.
12) Add baby corns and capsicum. Cook for 2-3 minutes.
13) Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve hot.

Rava Laddoo

Ingredients
Semolina (Rava) - 2 cups
Grated coconut - 1 cup
Sugar - 1 1/4 cups
Ghee - 3/4 cup
Cashewnuts - As reqd
Raisins - As reqd
Cardamom - As reqd

Preparation Method
1) Fry the semolina in a pan till it becomes brown color and a nice aroma comes. Keep aside.
2) Add ghee into the pan and fry the cashewnuts and raisins. Keep them aside too.
3) Fry the coconut in the remaining ghee till it turns reddish and keep it aside too.
4) Place sugar and 1/2 cup of water in a pan on fire.
5) Allow the sugar to get dissolved completely.
6) Add the fried semolina, fried coconut, fried cashews, fried raisins and cardamom into the pan.
7) Reduce the flame and stir continuously until the they get mixed well.
8) Remove from the flame.
9) Allow it to cool.
10) Make small balls off the above mixture.

Note: If you mixture becomes too dry and it becomes hard to shape them into ladoos, add a little milk. But adding milk will reduce the shelf life. If the laddoos have to be stored for a very long time, the coconut can also be avoided.