SWEET CORN MASALA

Hi all, Hope you had a wonderful Memorial day weekend. So, this weekend we did a little shopping and I came across a great deal, I was getting 2 sweet Corn's for 88 cents and I immediately jumped on it. Although, I had absolutely no clue on what to make of it except the famous grilled corn called "butta" which we eat so often in India. So decided to come up with a recipe that can be made with Corn and here it is, its called

SWEET CORN MASALA

INGREDIENTS

CORN: 2 SWEET CORN ( 1 and 1/2 CUP CORN KERNELS)
ONION: 1 MEDIUM OR 2 SMALL CHOPPED
CAPSICUM: 1/2 CUP CHOPPED INTO SQUARES
GINGER AND GARLIC CHOPPED ABOUT A TBSP EACH
CHOPPED CORIANDER LEAVES: 1/4 CUP

SPICES

CUMIN POWDER: 1/2 TSP
CORIANDER POWDER: 1/2 TSP
TURMERIC POWDER: 1/4 TSP
RED CHILI POWDER: 1/2 TSP
GARAM MASALA: 1/2 TSP
KASURI METHI: 1 TSP
GREEN CHILI: 1

FRESH CREAM/HALF AND HALF: 1/4 CUP
OIL FOR SAUTEING
SALT AS REQUIRED
CASHEWS: 5 SOAKED FOR 10-15 MIN AND GRIND INTO A
PASTE (optional)



Sweet Corn Masala

 

MAKING

Firstly, wash the Sweet Corn kernels and keep aside. In a pan, add a Tsp of Oil and saute the Onions with Ginger and Garlic until light brown. Add in the chopped Capsicum's pieces and stir it for at least 3-4 minutes. Now its time to add in the following spices, Turmeric, Red chili powder, Cumin and Coriander powder, Kasoori Methi crushed, and 1 Green chili slit. Stir it for 3-4 minutes until the spices have totally blended, add a tbsp of water if needed to avoid burning. Add the Sweet corn with the required salt and close the pan to allow it to cook for around 15 minutes. Lower the flame, add the cashew paste, Garam Masala, and the Fresh Cream, cook for another 2 minutes and switch the gas off. Garnish with fresh Coriander leaves. Delicious Sweet Corn Masala is ready to eat. Serve it hot with Chapathi's/Roti's.

TIPS/VARIATIONS

Don't overcook the Sweet corn coz then you won't get the bite from it. I didn't have cashews so I didn't use them and it turned out equally well so it's optional. I added 1/2 of whole milk instead of cream and again there wasn't any different. The best part of the dish was the sweetness of the corn with a nice bite to it combined with the hot spices was just amazing. The fresh cream/milk and the cashews just gives it an added flavor.

 

SABUDANA POPPERS

Hi all,

I am back with a new recipe. I had ordered this when we went to a restaurant and it was so good. I always wanted to make it but never made it, don't know why honestly. Anyway, one day I had this urge to make it and let me tell you it was so crunchy and delicious. It was easy and took just half an hour. its called

SABUDANA POPPERS

INGREDIENTS

SABUDANA: SOAKED AND DRAINED 2 1/2 CUP
POTATOES: 3 SMALL OR 2 MEDIUM
CORIANDER LEAVES: 2 TBSP CHOPPED
GREEN CHILLY: 1-2 CHOPPED
TURMERIC POWDER: A PINCH
RED CHILLY POWDER: 1/2 TSP
DHANIA/CORIANDER POWDER; 1/2 TSP
RICE FLOUR FOR LAYERING
SALT AS REQUIRED
OIL FOR FRYING

Sabudana Poppers

MAKING

The first step is to soak the Sabudana overnight or you could soak it in warm water in a hot pack for 4-5 hours. This makes the softening process faster. Next, boil the potatoes in the microwave, it takes about 6-8 minutes for 3 small potatoes. Another option is to boil it the traditional way in the cooker or in a pan with water. Take a pan, drop in the boiled potatoes and mash it well, add the chopped Coriander leaves, Green Chilly, and all the Masala powders mentioned above with the required salt. Mix them well and finally add the sabudana into it and make them into flat balls. Keep it in the fridge for at least 10 minutes so that it firms up. Now comes the interesting part, what I did was layer the Sabudana Popper with Rice Flour just like how you do it for Chapathi's and fry it in a deep pan with oil. Take it out when it becomes light brown and delicious Sabudana Poppers are ready to eat. Serve it with Green Chutney and believe me, you will love it. The outside is crunchy and crisp and the inside soft and chewy just mind-blowing.

TIPS

Make sure you don't layer the poppers with too much Rice Flour because it popped a couple of times and it was scary. That's why I named it Sabudana Poppers. Stay away from the gas while frying cause the reason I believe it popped was maybe coz the sabudana puffed up but the rice flour was trying to hold it all well. The other reason could be the over frying the poppers. So take it out when light brown and don't let it fry for too long. You can try using other layers like Bread Crumbs or Corn flour I think it would work well.