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Crispy corn bhel

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Crispy corn Bhel  is a scrumptious, palate cleansing tangy savory snack(chaat).

From eating sweet corn right off the cob to fueling cars with ethanol additives, corn is the most versatile agricultural product on the planet. It has an astonishing array of products.

It fits like a glove in all cuisines. Putting  a small amount of effort transforms this to a gratifying treat.

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Carrot leaves vada

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I can only think of an inquisitive person or an ‘oddball’ to have tried experimenting with the carrot leaves as it is often a cast-off product.

The reason we don’t find carrot tops more often is because even after they leave the ground, the greens continue to draw moisture and energy from the root, so they’re removed to preserve the carrots. Seldom, carrot tops are sold by marketing them as leafy  greens.

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Congress Masala

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Peanuts (Kadlekai in Kannada)are among the healthiest and most cost-effective snack options available.

Did you know? Peanut is  one of the most popular snacking items worldwide.

Congress masala, made using  Congress kadlekai ,is very easy to prepare and hassle free chaat. Eating these spiced and tangy peanuts is sure to uplift your mood. In Karnataka,India it’s commonly sold in bakeries, train/bus stations to munch on your journey and in stores where they sell fried goodies. It’s extremely popular and eaten by all.

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Ragi-Dry Fruit Ladoo

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Ragi Flour is so rich in nutrients and very easily digested. It is rich in calcium and protein and also has a good amount of iron and other minerals. Therefore it remains one of the main ingredients of the staple diet in Karnataka, India.

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Dahi Bhalla

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This deep fried lentil dumplings soaked in dahi(yogurt) and served with spices is a popular savoury snack/chaat in north India and down south its more like a refreshment after breakfast/lunch. With a small variation in serving.

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Gobhi Manchurian

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Ingredients:

2 cups cauliflower florets
1/2 cup cornstarch
1/2 teaspoon chilli powder
1/4 teaspoon black pepper powder
1/4 teaspoon turmeric
Salt to taste
Oil to deep fry
Water as required
3 tbsp Ketchup
1 tbsp dark Soy sauce
2 teaspoon ginger grated
3 clove garlic crushed
1 capsicum finely chopped
1 onion finely chopped
1 teaspoon chilli sauce
2 green chilli finely chopped
1 teaspoon Coriander chopped to garnish
1 teaspoon Spring onions chopped to garnish

 

Method:

1. Put the cauliflower florets in hot water mixed with 1/2 teaspoon salt and 1/4 teaspoon turmeric . Let it sit to 10 – 12 minutes.
2. Drain the hot water. Run it under cold water thoroughly.
3. In a large bowl add cornstarch,chilli powder,black pepper powder,salt, water and make a batter, consistency should be like it can coat the cauliflower florets.
4. Deep fry each pieces till its golden brown and crisp. Keep Aside.
5. In a pan heat 4 teaspoons of oil. On high flame add garic and fry till it slightly changes colour(keep stirring).
6. Add ginger and green chilli and fry for 1 minute.
7. Add Onions and fry for 2-3 minutes . Add capsicum and fry for 2 Minutes.
7. Add all the sauces, salt to taste(cauliflower florets and sauces have salt so add little) and fry for 2 minutes.
8. Add the deep fried florets and toss everything on high flame. Once combined plate it.
9. Garnish with Coriander and spring onions and serve HOT!!!

Potato Sesame bread sticks

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Ingredients:

5 slices – Milk bread

2 boiled and mashed potato

1/2 spoon of coriander powder

1/2 spoon of chat masala

1/2 spoon of jeera powder

1/2 spoon of red chili powder

1 tbsp corn starch

1 tbsp finely chopped coriander

juice of half lime (optional)

oil to fry

salt as per taste

Method:

  1. In a bowl add mashed potato, spices, coriander, lemon juice, salt and mix well.
  2. Mix cornstarch with water and form a thin liquid (no lumps)
  3. Cut the bread slices into 2 or 3 pieces lengthwise.
  4. Heat oil in a pan for shallow frying while preparing the bread sticks.
  5. Apply the potato mixture on the bread sticks one side.
  6. Dip the bread sticks in the cornstarch mixture briefly and remove it . Sprinkle the sesame seed on top of the potato mixture. Press it with the back of a spoon so the sesame seeds get stuck properly.
  7. Place the bread sticks carefully into the pan with potato sesame mixture facing down.
  8. Fry till its golden brown, flip and fry again till both sides are crispy.
  9. Remove and serve hot!!

 

Tip: You can also toast(with ghee tastes good) it on a tawa instead of shallow frying . After adding the potato mixture on the bread sticks sprinkle sesame on top, gently press it with the back of a spoon and toast it on both sides till golden brown.

Tawa Paneer

Ingredients:

250 gm of Paneer cut into small slabs

2 tbsp of ginger garlic paste

2 tbsp of corn flour

1 tbsp rice flour

1/4 teaspoon turmeric

1/2 tbsp of red chili powder

Juice of 1 lime

1/2 tbsp of jeera and coriander powder mixed in equal quantity

2 cups  of curd

1/2 teaspoon Chat masala

1 tbsp of coriander chopped

Oil to shallow fry

Salt to taste

Method:

  1. In a large bowl add curd,ginger garlic paste,all the spices, salt,lime juice,cornflour and mix well (no lumps)
  2. Add the sliced paneer and coat each pieces well. Let it rest for 30 min – 1hr (preferably in the fridge)
  3. On a tawa/griddle add oil  to shallow fry the paneer slabs.Heat it.
  4. Carefully place the paneer slabs on the tawa and let it turn golden brown.
  5. Flip and cook the other side till golden brown.
  6. Sprinkle chat masala when hot.
  7. Garnish with coriander and serve with pudina chutney !!

Tip: Cut the paneer slabs not to thin as it gets too soft after marinating.So a thick slice would be easy to handle.

Cook on low-medium flame even if it takes longer. It Cooks well.

Roasted Corn Salad

Ingredients:

1 cup of roasted corn kernels (roast the corn in a pan or directly on flame)

1/2 cup finely chopped tomato

1/2 cup finely chopped cucumber

1/2 cup boiled chana (optional)

1/2 cup boiled potato

2 tbsp of pomegranate

1/4 cup pineapple (optional)

2 tbsp Mint chutney

1 tbsp raisin chutney

1/4 tbsp chat masala

1/2 teaspoon chilli or black pepper powder

1 tbsp Lime juice

Salt as per taste

coriander to garnish

Method:

  1. Mix chutneys, dry masala powders, salt, lime juice and make a paste.
  2. Toss the remaining ingredients together in a large bowl.
  3. Add the masala paste to the above mixture and gently mix.
  4. Rest in the fridge for an hour and serve by garnishing with coriander

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