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.

Upma recipe (Semolina)

UPMA recipe (Semolina)

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 3 servings

Ingredients:

UPMA

• 3/4 cup Rava (Sooji/Semolina)
• 1/4 teaspoon Mustard Seeds
• 1 teaspoon Chana Dal (optional)
• 1 teaspoon Urad Dal 
• 1 pinch Asafoetida
• 3-4  Curry Leaves
• 11/2 medium Onion, finely chopped
• 2 Green Chilli, chopped
• 2 tablespoons Fresh or Frozen Green Peas(optional)
• 2 tablespoons finely chopped Coriander Leaves
• 1 teaspoon Lemon Juice
• Salt to taste
• 1 tablespoon Ghee (Clarified Butter)
• 2 tablespoons Cooking Oil
• 2¼ cups hot Water

Procedure:

• Heat 1 tablespoon ghee in a kadai or heavy based pan. Add rava(suji,semolina) in it.
• Roast it on low flame until it turns light brown, approx 4-5 minutes (time required to roast it may vary based on size and thickness of kadai). Keep stirring continuously. When done, transfer to a plate.
• Heat 2 tablespoons oil in same kadai and add mustard seeds. When they begin to sputter, add chana dal, urad dal, asafoetida and curry leaves. Cook until dals turn light brown.
• Add chopped  chopped green chillies ,onion and salt and sauté for 1-2 minutes until onion becomes translucent.
• Add roasted rava(suji,semolina) and lemon juice; mix well .
• Add hot water and Stir continuously for 1-2 minutes to avoid lumps.
• Cover it with a lid and cook on low flame until mixture turns thick, it will take around 5-6 minutes. Stir in between regular intervals.
• Turn off heat and remove the lid. Let it settle for 10 minutes before serving.
• Garnish with coriander leaves and serve hot .

Tips:

• You can also add carrot , green peas or other boiled vegetables of your choice.
• Roast rava(suji,semolina) properly till light brown in color otherwise it will turn sticky after cooking.

Poha Recipe

Poha Recipe

Preparation Time: 5 mins

Cooking Time: 10 mins

Servings : 2-3

ONION POHA

Ingrediants:

• 1.5 cups poha - red or white beaten rice or flattened rice.
• 1 large onion, finely chopped
• ¼ tsp turmeric powder
• pinch of asafoetida
• 1 tsp mustard seeds (rai)
• 1tsp cumin seeds (jeera)
• 2 or 2.5 tbsp peanuts
• 6-7 curry leaves
• 2-3 green chilli,chopped
• 1 tsp sugar optional
• 2 tsp oil 
• salt as required

Preparations:

• Rinse the poha in water till they soften, they should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed , Keep it aside for 3-4mins.

Instructions:

• Heat oil in the pan.
• Fry the peanuts till brown in colour and remove from pan.
• Add asafoetida
• Add mustard and cumin seeds let them crackle.
• Add curry leaves and chopped green chilies.
• Add onions and saute them till they become translucent.
• Add turmeric powder.
• Saute for half a minute.
• Add the fried peanuts and stir.
• Add the poha and stir.
• Cover and steam the poha for 2-3 minutes on a low flame,when cooking check after 1 or 1.5 minutes and give a stir again.
• Switch off the fire and let the poha remain covered for 1-2 minutes.
• Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut(optional) and give a gentle stir.

** Onion Poha is ready to be serverd with Tea(optional) **

Breakfast Recipes

!!Welcome to Breakfast Recipes !!

Breakfast Recipes

Tomato Rice recipe

Tomato Rice

Preparation Time: 15 mins

Cooking Time: 16 mins

Servings : 3-4

Ingredients:

Tomato Rice

• 2 tsp refined oil
• 1 tsp urad dal (split black lentils)
• 1 tbsp chana dal (split bengal gram)
• 4 whole dry kashmiri red chillies
• 1/2 tsp asafoetida (hing)
• 3/4 cup fresh tomato pulp
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1 tsp mustard seeds ( rai / sarson)
• 6 to 7 curry leaves (kadi patta)
• 2tsp Ginger-garlic paste
• 1/2 cup finely chopped onions
• 1tsp Biriyani masala (Optional )
• 2 1/2 cups cooked rice

Preparations:

Tomato pulp : Boil 3-4 big tomatoes and grind it into purey to get a soft pulp out of it , you will need 3/4th cup of tomato pulp.

Cook 2 and 1/2 cups of rice.

Method:

Heat the oil in a small pan, add asafoetida, mustard seeds ,urad dal, chana dal, curry leaves, red chilies, and sauté on a medium flame for 1 minute, while stirring continuously. 

Add onions, Ginger-garlic paste , turmeric powder mix well and sauté on a medium flame for another 1 to 2 minutes, while stirring continuously.

Add the tomato pulp , Biriyani masala and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.

Add the rice and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.

!!Ready to Serve hot with pickle!!