Corn Fritters with Indian Spice

Ingredient
Frozen corn-2cups
All Purpose Flour-2tbs
Corn Flour-2tbs
Gram Flour-2tbs
Ginger Garlic paste-1tbs
Red Chilly Powder to Taste
Coriander Powder- 1 tsp
Cumin Powder-1 tsp
Curry Masala- 1tsp
Egg-1 no.
Onion-2-3 tbs
Baking Soda- 1 pinch
Salt to taste
Oil for deep fry

Preparation
Defrost the corn completely. This is very important to defrost neither corn can loose out a lot of water while frying.
Add all the ingredient to the corn, and keep the mixture for 15 minutes. 
Heat the oil in a medium heat. 
With the help of a spoon put the corn into the oil and deep fry it.
Serve the fritters with you choice of dipping sauce.

Matar Paneer

Ingredient
Paneer-250 gm
Oil-2 tbs
Green peas- 1 cup
Cream-3 to 4 tbs
Tomato- 2 Medium 
Onion- 1 Medium
Coriander powder- 1tbs
Cumin Powder-1 tbs
Turmeric-1tsp
Chilly powder to taste
Ginger Garlic Paste-1tbs
Whole Garam masala 
Cashew nuts-2-3 tbs
Whole Garam Masala-1tbs
Kasuri Methi ( Dry fenugreek leaves) -1 pinch
Salt to taste

Preparation
Cut the peneer into cube and fry them in oil until its starts to change the color and keep them aside.
In an another pan, add oil fry whole garam masala add ,cashew nuts ,add chopped onion.
Add salt and fry the onion till it starts to change the color. 
Add turmeric powder and ginger garlic paste. Saute until the raw smell of ginger garlic paste goes away. 
Add chopped tomato and cook it till the tomato are cooked properly.
After the tomato are done completely blend the mixture to a fine paste. Careful while blending the mixture because the mixture is hot. Add water if needed.
In the same pan add some more oil and add the blended sauce,add water if its needed.
Add cumin powder, coriander powder and red chilly powder,bring the sauce to boil.A
Add green peas and cook for sometime. 
Add kasuri methi powder ,fried paneer and cream. 
Serve hot with Naan or chappati or steamed rice.

Nan Khatai (Flour Cookie)

Ingredients

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Crushed Pistachios – 1/2 cup
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Preparation

Preheat oven to 300 degrees F or 150 degress C.

In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again,mix the crushed pistachios and divide into 12 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
Bake on the middle rack for 22-25 minutes.
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.