Main Dishes(Main Course) 4.Potatoes Baked In Mustard Sauce:
Ingredients:
4 round potatoes(boiled in salted water and peeled), 1/2 cup boiled corn(fresh corn should be boiled with a pinch of turmeric), 1 tbsp butter, 1/2 onion(finely chopped), 1 green chilli(deseeded and chopped finely), 2 tbsp finely chopped coriander, 1/4 tsp salt, 1/4 tsp freshly ground pepper to taste, 50g cheese
For Mustard Sauce:
1 tsp mustard powder, 2 tbsp butter, 2 tbsp maida(plain flour), 1 bay leaf, 1 1/2 cups milk, 1/2 cup cream, 1/2 tsp salt or to taste, 1/4 tsp pepper. Method:
Half the potatoes.Scoop out a little with the back of a teaspoon, leaving a 1/4" wall.Sprinkle some salt and pepper on the potatoes.Keep aside.Melt 1 tbsp butter in a pan.Add onion and green chilli.Stir fry till light golden.Add salt, freshly ground pepper and coriander.Add the corn.Toss well for a couple of minutes.Remove from fire.Stuff the filling into the potato shells.Keep the left over filling aside.To prapare the mustard sauce, melt 2 tbsp butter.Add bay leaf.Add mustard powder and maida.Cook on low heat for 1 minute.Add milk and mix well.Cook, stirring continuously till the sauce turns slightly thick and coats the back of a spoon.Remove from heat and add the cream.Add salt and pepper to taste.Remove the bay leaf.Pour some mustard sauce(1/4 of it) at the base of the serving dish.Slice just a little from each stuffed potato,so that it can sit upright in the dish.Arrange the potatoes and spread the rest of the sauce over the potatoes.Sprinkle the left over corn filling.Grate cheese on top and bake till cheese truns brown. ********************************************* 5.Spinach With Creamed Corn:
Ingredients:
1 firm tomato(sliced), 250g spinach(finely chopped), 2 tbsp water, 1/2 tsp sugar,3/4 tsp salt.
For the Creamed Corn:
1/2 cup boiled corn(crushed roughly by churning in a grinder for a few seconds), 1 green chilli(deseeded and chopped), 2 tbsp butter, 2 tbsp wheat flour(atta),1 1/2 cups milk, 1/2 tsp salt, 1/2 tsp freshly ground pepper, 25g cheese(grated). Method:
Pick spinach leaves discarding the stems.Cut spinach leaves very finely.Wash chopped spinach in several changes of water.Put the washed spinach in a small pan.Add salt and sugar.Mix well.Cook covered on low flame for 5 minutes.(No water should be added as the water clinging to the leaves is enough).Drain the spinach,reserving the liquid.Squeeze the spinach to drain out all the liquid.Keep aside.For creamed corn,melt butter on low heat in a heavy bottomed pam.Add atta.Stir for a minute on low flame.Add green chillies.Mix.Stir in milk and the liquid of the spinach.Boil, stirring until it starts coating the spoon.Add crushed boiled corn and half of the cheese.Simmer for 2 minutes till thick and smooth.Season with salt and pepper.Remove from fire.Grease a small oven proof glass dish with butter.Spread spinach in it.Spoon the creamed corn on top.Garnish with a few tomato slices and some grated cheese.Bake for 20min. till light brown, in a moderately hot oven.Serve hot. ********************************************* 6.Sarson Ka Saag(Mustard Leaves):
Ingredients:
1 kg mustard leaves(chopped and boiled), 20ml oil, 2g mustard seeds, 3g ginger paste,5g garlic paste, 20g maize flour,50g white butter,3g red chilli powder,salt to taste.
For Garnishing:
5g ginger julienne,cream. Method:
Take oil in a pan, add mustard seeds.When it starts crackling, add ginger and garlic paste and saute it.Add maize flour and cook it well.Then, add mustard leaves and cook till it is done.Finish it with butter.Serve hot garnished with cream and ginger julienne. *********************************************  Previous
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