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!
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
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!
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.
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!!
Packing lunch for office is always a challenging task. We prefer to eat rice for lunch and rotis for dinner. The usual rice and sambar becomes boring sometimes and i make pulao to break the monotony. As usual I prefer recipes which are easy and simple to make. I finished making this tomato and corn pulao in 15-20 minutes today.
Ingredients : Serves 2
1 cup long grain basmati rice
2 cups water
1 small onion diced
1 clove of garlic
1″ ginger piece
2 ripe tomatoes
1 cup frozen/ fresh corn
1″ cinnamon stick
1 teaspoon cumin seeds/ jeera
2 green chilies
2-3 scallions/ spring onions for garnish
2 tablespoons of oil
Salt to taste
Into a blender, add the tomatoes, green chillies, ginger, garlic and spices. Puree this mixture without adding water. Heat oil in a pressure cooker. Add the onions and saute till translucent. Now add the tomato puree and corn.Wash the rice thoroughly and add it to the pressure cooker. Boil the two cups of water separately or you can just use hot tap water.and add it the cooker. Add salt and cover the cooker. Turn off the heat on the cooker after 2-3 whistles. Garnish with chopped scallions.
If you don’t have a pressure cooker, simply cook the rice in your usual way. Use a frying pan to follow the same procedure. Add the cooked rice in the end and mix well.
Serve hot with any raita of your choice.