In pressure cooker/pressure pan place the grated corn (directly and not inside any vessel). Add the fried onions, milk and little water.

The corn should be immersed in the milk-water mixture. Close lid and put on weight / nozzle.

Allow to cook for 10-12 mins Chop mixed veg finely (to very small pieces). Heat butter and fry the veg in high flame till slightly crisp, and keep aside.

This way the nutrients in the veg are retained. When corn is cooked, remove lid, smash the corn well and after it has cooled down, blend it well adding water in mixie.

Place the corn mixture in gas in low flame. Add salt, pepper powder and heat till everything blends well.

REMEMBER NOT TO BOIL THE MIXTURE. Add mixed veg and heat further till everything mixes well.

Garnish with grated cheese and coriander leaves. Serve hot!! Serves: 2 RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Makai ka halwa Ingredients: Baby Corn - 5 slices / pieces Milk - 1 cup Onion - 1 medium (chopped) Garlic - 1-2 pods Salt (as per taste) Pepper powder (as per taste) Mixed vegetables (Beans, Carrots, Cabbage, Cauliflower)- 1 small cup Butter (less)

Once the onion turns light brown in colour add the capsicum. Add chilli sauce, tomato ketchup, soy sauce, pepper, vinegar and salt and mix it well with the vegetables on a medium flame.

Cover the frying pan with a lid and allow the vegetables to cook; don`t overcook the vegetables. Once the vegetables are cooked, add the noodles and mix well.

Serve it hot with manchurian or any side dish of your choice. RELATED RECIPES Egg noodles Malaysian veg noodles Desi spaghetti upma Thai fried noodles Desi Monaco Sandwich Ingredients: 2 packet noodles 100 g - beans, thinly sliced 2 - carrot, thinly sliced 1 - onion, thinly sliced 100 g - cabbage, thinly sliced 1 Capsicum, thinly sliced 2 - spring onions, thinly sliced 3 - green chilles 1 tbsp - chilli sauce 2-3 tbsp - tomato ketchup 1 tbsp - soy sauce Salt, pepper to taste 3 tbsp - oil 1 tbsp - vinegar Salt 1/2 tsp - Chinese salt (less)

For gravy: Heat oil in the kadai, add ginger and garlic; saute. Add green chilli, onion and capsicum.

Saute well, add sauces, cornflour starch and fried gobi. Give a good toss and serve hot.

Recipe and image courtesy: Friends Cookys RELATED RECIPES Baby Corn Manchurian Easy Cauliflower Manchurian Gobi matar curry Gajar gobi shalgam achaar Achari Gobi Ingredients: 1 medium - cauliflower 1 - egg 4 tbsp - maida 1 tbsp - cornflour 1 tsp - ginger garlic paste 1 tsp - chilli powder 1/2 tsp - pepper powder Salt For gravy: 1 tsp each - ginger garlic, julienned 2 - onions 1 - capsicum 1 tsp - chiili sauce 2 tsp - soya sauce 1 or 2 tbsp - tomato sauce 2 tbsp - corn starch (less)

Add water enough to make a very thick batter, mixing the baby corn with it. Put oil in a heated pan and deep fry the batter-coated baby corn.

Drain excess oil and keep the fried corn aside. For gravy: Heat some oil in a pan.

Add the chopped green chillies, and onions. Now add the capsicum.

Add the remaining ginger-garlic paste. Fry for 1-2 minutes.

Add, the soy sauce, chilli sauce, tomato sauce and saute for a few seconds. Now add the the Chinese salt, normal salt, pepper and mix well.

Then add the fried baby corn. Stir well.

Now mix less than 1/4 cup of water with manchurian masala, add it to the manchurian gravy. Mix it well and allow the gravy to become a little thick.

Now add the chopped spring onions and stir again for 1-2 minutes in low flame. Serve hot with fried rice or noodles.

Note: The batter should neither be too thick nor too thin, but sufficient enough to cover the baby corn pieces smoothly. You can also use maida in place of corn flour but corn flour makes it more crisp.

RELATED RECIPES Baby Corn Stir Fry Spinach corn pulao Grilled corn palak Microwave corn flour halwa Easy Cauliflower Manchurian Ingredients: Baby corn - 6 Capsicum -1 (big) Onion -1 (big) - chopped Spring onions (the green part ) - a bunch - chopped Green Chilles - 3 Chilli sauce - 1 tbsp Tomato Ketchup - 2 -3 tbsp Soy sauce - 1 tbsp ginger garlic paste - 2 tbsp corn flour - 1 cup chilli powder - 1 tsp salt- to taste oil -enough to fry the corn chinese salt - 1/2 tsp pepper - 1/2 manchurian masala - 1/2 (less)

Add the powder spices & continue to fry for a minute. Wash & drain the vegetables & add to the cooker (except the capsicum/ bell peppers and frozen peas/cauliflowers).

Add 1/4 cup water & salt and set to cook (a whistle on high-heat if using a pressure cooker). Add the remaining vegetables, sugar & slit chili and simmer for a few minutes until the bell-pepper is a bit soft.

Beat the cream & add it slowly, stirring gently but well. Adjust water/cream for your desired consistency & simmer for 1 minute & it's ready! Serve hot with naan, parathas or rotis.

RELATED RECIPES Chow chow kurma Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Ingredients: 1 long carrot, chopped to bite size (or 1 cup baby carrots) 1 medium potato - chopped into 8 pieces 1 medium capsicum - chopped into 8 pieces 1/2 cup frozen vegs (peas, cauliflower) 1 medium brinjal - chopped into 8 pieces (optional) 1 medium onion - finally chopped 3 tbsp oil/ ghee 3-4 cardamom pods (or 1/2 tsp cardamom pwd) 3 cloves 1 inch cinnamon stick 2-3 bayleaves 1 tsp garam masala 1/2 tsp turmeric/haldi powder 1/2 tsp jeera/cumin powder 1/2 tsp pepper powder 1 slit green chilli 1 tbsp sugar 1 cup cooking cream Salt to taste (less)

Spread them to cover the tostada. Sprinkle sauces of your choice (hot sauce, ketchup, etc.

.) & fold the tortilla over the fillings, starting from 1 point & working around the circumference.

Hold it firmly together & turn over onto a heated pan. Sprinkle some butter/ olive oil & brown and harden it as desired on both sides.

RELATED RECIPES Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Stir fried veggies in curly noodles Ingredients: 2 cups sauteed mushrooms or any cooked veg of your choice) 4 Large tortillas 4 (or 8 for extra crunch) corn Tostada shells 8 tsp Mexican chilli (sauce) 8 tsp sour cream some hot sauce 4 cheese singles 1 cup chopped tomatoes 1 cup chopped fresh lettuce 4 tbsp butter/ olive oil (less)

Keep it aside. Prepare dough from white flour, small amount of salt, oil and water.

Prepare the filling and keep in a bowl. Make a roll with the rolling pin.

With the help of a spoon place the fillings at the centre of the dough. Prepared dimsums ready to be steamed Preparing the fold: With the help of your fingers press the edge of the dough slightly against each other and give it the shape of a crown.

The prepared structure will be that of a sack with a crown on the top. Transfer the prepared structures to a microwave proof idly stand and put it in `microwave mode` for 5 minutes.

You may grease the idli mould with slight oil so as to avoid sticking of the same. Your homemade dim sums are ready to serve.

Place it in a plate and serve it with sauce of your choice. Recipe and image: swetawriter RELATED RECIPES Easy Matka Pista Malai Kulfi Chinese-style desi noodles Baby Corn Manchurian Chicken mushroom saute Easy Cauliflower Manchurian Ingredients: 300 gms - white flour 4 - onions, medium sized and nicely chopped 4 - capsicum, medium sized and nicely chopped) 3 - tomatoes, medium sized and nicely chopped 1/2 portion of a small sized cabbage, nicely chopped 3 tsp - tomato sauce 3 tsp - chilli sauce 2 tsp - garlic sauce 1/2 tsp - vinegar (less)

Take into a bowl. Heat oil in a tadka pan, add mustard seeds and curry leaves, when they splutter, add this into chutney.

Serve with idlis/dosa. RELATED RECIPES Thotakoora Pesarapappu Koora Masoor dal Grilled corn palak Tandoori tofu sandwich Baby Corn Manchurian Ingredients: 1/2 cup - roasted peanuts 1 tsp - tamarind paste 3-4 - red chillies 2 tsp - curd Salt to taste 1 tsp - mustard seeds Curry leaves, a few 1 tsp - oil (less)

Divide it in ten equal parts approximately. Taking a small quantity of dry flour in hand roll each portion of the dough by palms to form balls.

Roll a ball to get a circle of 3-4 inch diameter. Put a part of potatoes mixture in the center.

Cover this mixture tightly by the dough. Form the shape of ball again.

Roll it again to form circle of diameter of 5-6 inches. Put it on frying pan on medium flame.

Cook using veg. oil so that two sides becomes light brown.

Paratha is ready (less)

Divide it in ten equal parts approximately. Taking a small quantity of dry flour in hand roll each portion of the dough by palms to form balls.

Roll a ball to get a circle of 3-4 inch diameter. Put a part of potatoes mixture in the center.

Cover this mixture tightly by the dough. Form the shape of ball again.

Roll it again to form circle of diameter of 5-6 inches. Put it on frying pan on medium flame.

Cook using veg. oil so that two sides becomes light brown.

Paratha is ready (less)