Corn Pakodas


Corn pakodas ( Corn fritters)

Now that winter has arrived and looks like it is here to stay, it’s time to curl up on the couch and start enjoying chai-pakoda inside! There is something about pakodas that no matter what vegetable you put in them, they turn out delicious. Since my kids think corn is the best vegetable ever, I end up making these a lot. This is my mom’s version and is simple, easy to make and will leave you licking your fingers!

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Ingredients: Serves 4

3 cups of corn

Cilantro- 1 small bunch

2-3 string sof curry leaves

2-3 green chillies- finely chopped

2” fresh ginger

2 tbsp corn flour

Salt to taste

Oil for deep frying

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Method:

If you are using frozen corn, thaw it for an hour or so and drain out the water. Then add salt and cover and cook in the microwave for 2-3 minutes till the corn becomes soft. Again drain out any excess water. In a blender, give the cooked corn a gentle whirr so each one roughly splits into 4 parts. You can do the same in a food processor, but go easy on the blades. The point is you want the dough to be gritty in nature. Add 2-3 tbsp corn flour to make into into a dripping consistency. Then add in the chopped green chillies, chopped curry leaves, cilantroe and a generous dash of fresh grated ginger and salt to taste.

In a frying pan, heat oil and drop in small lobules of the dough. Fry till golden brown.

Serve hot. These golden beauties are best enjoyed with Maggie tom-chi sauce of course!

Corn- Pomegranate Kosambari


Kosambari is a super healthy South Indian side dish that usually uses a raw vegetable (such as cucumber/carrot) and a lentil (moong or chana daal) as it’s main ingredients. It is that crunchy and perfect balance of salt, sour and spice often coming from lemon juice and slit green chillies. Try this unconventional version without the lentil, but with plenty of colored vegetables ( loaded with the much hyped about anti-oxidants), corn for the crunch, pepper for the spice, raw mango for the sour and yes, to a add a twist, pomegranate kernels for sweet! The secret to the whole recipe is chopping all the veggies as tiny and uniform as you can. Considering how healthy and tasty it is, you won’t guilt yourself going for the seconds on this one.

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Ingredients:

Red, yellow and orange peppers – Finely evenly chopped to corn kernel size

Corn- 1 cup ( Thaw the frozen corn for an hour)

Pomegranate kernels – 1 cup

Raw mango – ½ cup finely chopped

Cilantro, shredded coconut , mustard seeds and oil for garnishing ( optional)

Salt to taste

Fresh ground pepper powder ½ tbsp.

Toss in all the diced veggies, pomegranate seeds, corn and cilantro in a mixing bowl. Splutter ½ tbsp of mustard seeds in ½ tbsp. of oil, Add salt, pepper powder and additional fresh lemon juice if needed. Enjoy your full week’s worth of antioxidants!!

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