CORN KURMA

INGREDIENTS


Corn niblets - 1 cup

Tomotoes - 2 (chopped)

Onions - 1 cup

Green chillies - 2

Cardamoms/ Elachi - 4

Coconut - small piece

Poppy seeds - 2tsps

Cashewnuts - 4

Red chilli powder - 1 tsp

Turmeric - 1/4tsp

Garam masala - 1/4 tsp

Salt

METHOD

1. Blend poppy seeds, coconut,cashews in to smooth paste and keep aside.
2. Heat oil in a kadai, add chopped onions and saute until transparent.
3. Add coconut paste and saute for 2 min.Then and chillies and fry.
4. Now add cardamoms , finely chopped tomotoes and let it cook for 10 minutes.
5. Pressure cook corn niblets.(Add 1/4tsp salt while cooking).
6. When tomotoes are cooked add chilli powder, salt, masala, cooked corn and cook for 15 min.

ALLAM PAKODI/PAKORA WITH GINGER

This is the most  popular street food , prepared with besan and ginger.Yesterday while preparing Mirchi bajji i have left with some extra batter of besan.So i mixed ginger to it and made these delicious pakoras.

INGREDIENTS

Besan - 1 cup

Ginger - 2tsps(chopped)

Soda-bi-carb - 1/2tsp

Salt (for deep frying)

METHOD

1. In a deep bottom vessel,mix besan, salt, soda with water to a smooth batter.
2. Add ginger to this and mix weel.
3. Heat oil in a kadai, drop pakoras and fry .

Sending this to srivalli's kids delight hosted by champa

MIRAPAKAYA BAJJI/MIRCHI FRITTERS

INGREDIENTS

Big chillies - 10

Besan/ Gram flour - 1 cup

Soda-bi-carb - 1/2tsp

Ajwain/ vaamu/ tymol seeds - 2tsp

Salt


METHOD

1. Make slits to chillies
2. Grind ajwain and salt to powder
3. Stuff this powder in the chillies.
4. Take gram flour, salt, soda in a bowl and mix with water to make a smooth batter.
5. Dip chillies in this batter and deep fry in oil.

To reduce the spiciness of chillies, soak them in salt water for 5 min.

CABBAGE CHUTNEY

 

I prepared this cabbage chutney yesterday and it tasted extremely delicious.It is a good combination for idlies,dosas or even with rice.

INGREDIENTS

Cabbage - 1 cup (chopped finely)

Green chillies - 3 (slitted)

Chana dal - 1+1 tsp

Mustard - 1+1 tsp

Cumin seeds - 1+1 tsp

Tamarind - lemon size

Red chillies - 2

Curry leaves

Oil - 2tbsp

METHOD

1. Soak tamarind in water and extract juice.
2. Heat 1tbsp oil in a kadai, add  1tsp cumin seeds and let it splutter.
3. Add 1tsp chana dal ,1tsp  mustard seeds, green chillies and saute.
4. Now add chopped cabbage and fry until it leaves raw smell.(Dont fry too much).
5. In a blender , add salt, tamarind juice,fried cabbage and blend to a smooth paste.
6. Again heat oil in a kadai, add cumin seeds, mustard seeds, curry leaves, red chillies and let it splutter.
7. Add cabbage paste and mix well. Adjust salt.

Serve with rice or idly,dosas etc.

SWEET CORN SOUP

INGREDIENTS

Sweetcorn - 1 cup

Carrot - 1/2 cup(finely chopped)

Cabbage - 1/2 cup(finely shreded)

Butter - 1tbsp

Cornflour - 2tbsp

Salt

Pepper

METHOD

1. Pressure cook sweetcorn, carrot and cabbage.
2. Let  it cool down  and mash them.
3. Heat butter in a kadai, now add the mashed vegetables and corn.
4. Fry for 2 minutes.
5. Add 4 cups of vegetable stock, salt, pepper and bring it to boil.
6. Add diluted cornflour slowly by stirring continuously until you get desird thickness.
7. Remove from heat and serve.