Corn Recipe : Corn Pakoda

CORN PAKORA

Preparation TIME :20 mins

Cooking TIME : 15-20 mins

SERVES: 3-4

Ingredients:

• 1.5 cups corn kernels    
• 1 and ½ cups gram flour/besan
• 1 green chili, chopped
• ¼ tsp red chili powder
• ¼ tsp turmeric powder
• pinch of eating soda or ¼ tsp baking soda
• a pinch of asafoetida
• salt as required
• water as required
• chat masala 
• oil for deep or shallow frying.

Procedure:

• Boil two medium corn cobs in a pressure cooker or in a pot.
• Drain and let them cool.
• Remove the corn kernels with a knife ,should yield approx 1.5 cup corn kernels.
• Take a bowl, mix all the ingredients listed above (green chilly, red chilly powder, asafoetida, turmeric powder ,soda, salt) with the corn kernels, except for the oil.
• Add water and make a smooth flowing batter of medium consistency.

Corn pakoda batter

• Heat oil in a kadai or deep pan.
• Drop spoonfuls of the batter in medium hot oil and fry the pakoras till golden and crisp.

Deep fry the corn pakodas

• Drain on paper towels/tissue paper.
• Serve the corn pakoras hot with green chutney, mango chutney or tomato sauce.
• While serving, sprinkle some chaat masala on the corn pakoras.

Corn Pakodas

Breakfast recipe : Rava Idli

RAVA IDLI

Preparation time : 10 mins
Cooking time : 15 mins
Serves : 2-3

Ingredients:

RAVA IDLI

• 1 cup Rava (suji / semolina)
• 1/4 cup Curd (Dahi)
• 1/2 tsp Mustard Seeds (rai/sarson)
• 1/2 tsp cumin seeds (jeera)
• 1 pinch Asafoetida (hing)
• 1 teaspoon Urad Dal (split black lentils)
• 1-2 sprigs Curry Leaves(Kadi patta)
• 2-3 green Chilli chopped.
• 1 cup Water
• 2 tsp finely chopped Coriander Leaves
• 3/4th tsp Eno Fruit Salt
• 2 tablespoons Oil
• 1/2 tablespoon Ghee
• Salt

Procedure:

• Take a deep bowl and pour one cup of rava in it.
• Add curd and water by gently stirring it , keep the rava batter aside for 10 mins.
• Heat oil in a pan , Add mustard seeds; when they start to crackle, add cumin seeds, asafoetida, green chilies ,curry leaves and urad dal. Sauté until dal turns light brown.
• Add the mixture to the rava batter and mix it well.
• Add coriander leaves and mix properly. 
• Pour 2 glasses water in steamer and heat over medium flame. Grease Idli molds (plates) with oil. 
• Add Eno fruit salt in batter sprinkle some water on the fruit salt  and stir for a minute.
• After sprinkling water on eno, you will notice bubbles on the surface of a batter so that idli becomes soft.
• Pour batter in greased molds and steam it on medium flame for 10 minutes. 
• Do not steam it on very high or very low flame.
• After 10 minutes, turn off flame and remove molds from steamer. When it cools down a bit, remove prepared idli from it.
• Instant rava idli is ready, serve with coconut chutney OR Sambar.

Suji ka Halwa

Suji ka Halwa:Semolina Halwa

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients:

• 1 and a 1/2 cups suji/ rawa(Semolina)
• 1/2 cup ghee
• 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
• 2 cups hot water
• 1 cup of full cream milk
• 1/2 cup sugar

Suji ka Halwa

Procedure:

• Heat a deep jar Mix milk and water in jar and boil for 5-6min till it show vapours and keep aside.
• Heat a deep pan on a medium flame , add ghee to it , when it melts add  Suji and mix well.
• Roast the Suji (rawa, Semolina) till it begin to turn light brown in color. 
• When the Suji(rawa, Semolina) is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency . 
• Now add sugar to it and then add cashews and raisins to the Suji(rawa, Semolina) and mix well.
• Cook the mixture till it is thick and begins to come away from the sides of the pan.
• Turn off the heat and allow the mixture to cool to a warm temperature. 
• Serve hot.