Cheese and Baby Corn Pakodas with sauté vegetables and Tomato Fondue

We made very good dinner today. Here is the recipe :

Its called 'CHEESE AND BABY CORN PAKODAS WITH SAUTE` VEGETABLES AND TOMATO FONDUE'

For the BABY CORN AND CHEESE PAKODAS:

Ingredients:

Cheese cubes

Rock salt

Baby corn

Pepper

Bread

Cut the baby corn into two or three pieces. Crush the cheese cube into a paste, add pepper and rock salt to it and knead properly. Take little portions of the cheese dough and roll them into balls about the size of goose berries.  Remove the sides of bread. Soak break in water for 3 to 4 seconds and then roll it over the cheese balls and baby corn pieces. Be careful that the cheese is covered totally by the bread. Put these cheese and baby corn rolls in the freezer for an hour and half.

Then deep fry. If you are conscious about your oil intake you can put them in tissue paper   for a while  to remove  the excess oil. Then cut the cheese balls in two equal halves.

For the SAUTE VEGETABLES:

Ingredients:

French beans

Peas

Cauliflower

Cabbage

Carrots

Potatoes

Onions

Baby corn

(and any other vegetable which is your personal favorite )

Cut the beans into long pieces. Cabbage , carrots and other vegetables into long slice. Cauliflower in little florets, onion as rings. Cook all the vegetables except onions in boiling water for maximum of 5 minutes. i.e till they are half cooked, half raw. Remove water from vegetables. ( actually this vegetable boiled water is called vegetable stock. Its very healthy and can be used to cook other food articles). You can put the vegetables in a sieve so that excess water gets removed.

Heat olive oil (or any other oil ) in a pan. Fry the onion rings. Then fry the vegetables  for approximately   3 minutes  on medium flame. Keep stirring the veggies or they might get burnt.

Add pepper, salt and lemon juice to the vegetables and mix well. You may even add chilly sauce or any other sauce of your choice.  

For TOMATO FONDUE:

Ingredients:

Tomatoes (preferably cherry tomatoes)                       

Pepper

Salt

Oil

Onion and garlic, finely chopped

Remove the pulp from the tomatoes and crush it into juice. Cut the tomatoes into pieces. If you are using cherry tomatoes cut them into two halves. Heat oil in a pan. Then add onion and garlic to it. After  a while add tomatoes and salt to it. Once the tomatoes get pulpy (u will know it when the oil separates) add pepper and crushed tomato pulp and cook till it reaches  the consistency of ketchup.

Put the sauté vegetables, pakodas and fondue in a plate. You may garnish with coriander.

Dip the pakodas and veggies in he fondue and let the taste buds take you for a ride.

PS : The cheese pakodas are Pooja’s recipe.  Thanks baby for the amazing recipe!

PPS : I was already in a happy, meditative state of mind because while cooking I got a text from a dear  pal that today happens to be Guruji’s Birthday according to Indian calendar.

The recipe turned out to be too good, much much beyond my expectations and it got finished in no time. ITS YUMMY!

The entire meditative experience of Guruji’s birthday, cooking and eating was so…..o good that I’ve got a visible shine and big smile on my face.

PPPS : You’ll have to decide and set  the quantity of he ingredients depending on he number of hoggers. One word of caution, the cheese pakodas are really  heavy for the tummy. Don’t get over zealous and make too many. 

Jai Gurudev!

Love,

Krishna (Sweta)