Corn Fritters

Happy Easter to all my dear friends.

Hope everyone is enjoying the long weekend!

I had a good relaxing weekend with lot of napping, couple of movies and little bit of shoppingJ 

Coming to today’s recipe, it’s a simple and spicy Corn fritters! Makes a perfect tea time snack!

Corn Fritters 

Ingredients

1 Cup Corn Kernels

1 Carrot finely chopped

1 Onion finely chopped

1 Egg white

4 tablespoon Flour

2 tablespoon corn flour

¼ Cup water

½ tspn salt

¾  tspn Chili powder

Pinch of baking powder

Finely chopped Coriander leaves

3 tbspn Oil

Directions

Add the flour and corn flour to the egg white.

Add the salt, chili powder, baking powder and water and mix well together to form a smooth batter.

Add the Corn kernels, finely chopped carrot and onion, coriander leaves to the batter and mix until just combined

If the batter is too runny add in more flour.

Heat about 3 tbspn of oil in a wok, it should cover the bottom about ¼ inch.

Once the oil is hot enough, add two tablespoon of corn mix and cook for 2-3 minutes until the side start to brown lightly.

Turnover and cook for another minute. Transfer to paper towel and enjoy the crispy delights

Chakka Appam/ Chakka Kinnathappam /Steamed Jackfruit Rice cakes

My mom makes the most excellent Chakka Varatti aka Jackfruit preserve .I never dared to ask the recipe as I am pretty sure that it is a very tedious process.

So I stick to the my lazy path and get a big bottle of Chakka varatti from homeJ  

It always comes handy, you can make a lot of delicious dishes with Chakka varatti ..of course it tastes great by itselfJ

Kinnathappam is one among that, it is a popular snack in Kerala.This one is my Amma’s version of Kinnathappam aka Steamed Rice cake.

Amma usually add her signature Chakka varatti to the batter which makes it even more delectable

Chakka Appam/ Chakka Kinnathappam /Steamed Jackfruit Rice cakes

Ingredients

1 Cup Rice powder

½ Cup Coconut Milk

4 tbspn Jackfruit preserve/Chakka varatti

1-2 Cardamom

1 Cube Jaggery

 

Directions

Heat ½ Cup water in a pan and add the Jaggery.

Once it is melted ,add the jackfruit preserve and powdered cardamom .

Lower the flame and stir , mix well , it is ok to have small lumps of jackfruit preserves.

Switch off the flame and let it cool down

Add the coconut milk and the cooled down Jaggery liquid to the rice flour and mix well.

The batter should be the consistency of cake batter/Idly batter.

You can add more flour or water to adjust the consistency of the batter

Pour into greased plate and steam for about 10-15 minutes.

You can cut easily into squares once it is cooled down.

Off this goes to Kerala Kitchen hosted by  Prathibha

Bread Pockets

Are you one of those people, who always pick up bread when you are in supermarket?
Yes, I am one…I always have to have bread at home. Whether we eat it or not is a different story .. not relevant here:-)

Anyways this is a super easy and the most yummilicious snack you can make using left over bread…

If you have whole meal bread, it would be better. White would be just fine as well

So without further adieu, lemme introduce you to my beloved bread pockets..

All you need is
8 Bread slices
1 Chilly Chopped
1 Potato grated
1 carrot grated
1 Onion Chopped
1 tspn Oi l+ Quarter cup for shallow frying.
Salt to taste
½ tspn Garam Masala [Optional]

Heat oil in a wok.
Sauté Chilies and Onions for a minute.
Add in the potatoes and Carrots. Sprinkle salt and garam masala
Stir well and cover and cook for a 3 minutes till potatoes are cooked. Don’t overcook, else the mixture will turn mushy
Cut of the edges of the bread and dip you hand in water and gently pat the bread so that it is moist.
Add one spoon of mixture to the center of the bread and bring two opposite side to the center.
Wet your fingertip and moisten the sealing to that it won’t open up. Repeat the same for other 2 sides as well.
Next step is very important; place the filled bread pockets, seal side down. Gently press it down to make both sides flat. Let it rest for about 5-10 minute.

Heat Oil in a wide bottomed pan and add about quarter cup oil. You just need enough oil for shallow frying [Not deep frying]

Place the bread pockets, seal side down to the heated oil. Cook on medium heat till the sides start to turn golden brown.
Flip to the other side and cook till it becomes golden brown.

Its tastes best and super crispy when it is hot.

Sautéed Baby corn in green sauce

Who doesn’t like the small cute baby corns?
This is a simple n tangy baby corn stir fry recipe..
And yes it involves no cutting or chopping :-) ..I am loving it…..

Here is what you need
12 Baby Corns
1 Tablespoon low fat yogurt or sour cream
3 stems of coriander
2 Stems of mint leave
1 Green Chilly
I small garlic clove
Salt to taste
1 tea spoon Olive oil

Blend all the ingredients except the Baby corn in a blender till smooth
Now make very small stripes on the baby corn using a sharp knife.
Marinate the baby corn in the Green sauce for 15 minute.

Add the Baby corn together with the sauce in a pan ,cover and cook on low heat for 10 min till the baby corn becomes soft.
Once baby corn is cooked, increase the flame to high.
Add the oil at this state and stir fry till dry.

Roasted Soy Beans

Did you know that Soy bean is the most widely grown and utilized legume in the world?

Roasted soybean is an excellent snack to munch on without feeling guilty:-)

It’s a healthy and tasty source of nutrition, protein, iron and dietary fiber

I followed the simple steps given in ehow to make roasted soy beans at home ..

Here is what you need
1 Cup Soy Beans
2 tea spoon Olive Oil
Salt/Pepper to taste

Pre heat the oven to 350 Degree Fahrenheit
Soak the Soy beans for about 10 hours in water.
Drain it in a colander and let it dry in a kitchen towel.
Once it is dry , toss the oil ,salt and pepper to the beans.
Feel fee to play around with the flavourings of your choice...

Spread the soy beans on a baking paper and bake for 30 min.

I gave a stir every 10 minutes .For better crispiness switch on the Oven fan for the last 5 minutes.

You can store it for a week ….Happy muching:-)

Vegetarian Nugget Sticks/Kebabs

As most of the vegetarian out there know Soy Chunks are an excellent protein substitute

This recipe caught my eye coz this is quite different from the usual Soy Chunks gravy we all make.

This is a finger food…. yummy yummy Finger food.

Recipe Adapted from Neta Mehta's Low fat Tasty Recipes

You Need
1/ 2 Cup Soy Chunks.
2 Table spoons Curd
1 Small Tomato Pureed
1 Tea Spoon Chilly power
1 Tea Spoon of each of Chopper Ginger and Garlic
½ tea Spoon Ajwain
Salt to taste
1 tea spoon Oil of your Choice

1 Small Onion Cut in Cubes
1 Small Capsicum Cut in Cubes

Soak the Soy chunks in boiling water for 30 minutes. After 30 min, rinse in water for few times. Drain and squeeze any excess water.
Add the salt to 1/2 tea spoon Chilly powder to the Curd and mix well.
Use this as a Marinate mixture and marinate the Soy nuggets for 15 minutes

Heat a tea spoon of oil. Once the oil is hot enough add in the Ajwain sauté for a minute.
Add in the Ginger and Garlic and continue to sauté.
Add the pureed tomato and remaining 1/ 2 teas spoon chilly powder and stir for a about a minute.
Add the nugget along with the curd mixture and Cook till completely dry

In another Pan, sauté Onions and Capsicum in little Oil . Sprinkle Salt and pepper and mix well. [I ran out of Capsicums so I used only onions]
Stir fry for 2-3 minutes and remove from fire.

Now insert the Capsicum, Onion n Nugget in a Stick and serve with Tomato Sauce

                                  

Linking this entry to the tofu food recipes in Foodista.

Tofu

Banana Sesame Balls

An easy snack for a lazy evening..

I first tried banana balls from a Malay stall in the Food court near our office..
The first thought that flashed my mind was ..O man this taste similar to our dearest..Nostalgic..Unniappam..
Banana balls are rather easy to make as compared to the traditional Unniappams..
I usually make it when I have over ripe bananas in the kitchen..
This is a perfect accompaniment to a cup of tea

Ingredients
2 Ripe Bananas
1 Cup Flour. I used Whole wheat Puff pastry flour.
1 /2 tspn 5 Spice powder. You can substitute with Cinnamon powder as well
1 /2 tspn Baking Soda
2 tspn Sugar
1 1/2 tbspn Sesame seeds
Oil for deep frying

Mix together Flour, Spice powder, Sugar, Baking Soda in a bowl.
Mash the bananas in a blender
Add the mashed banana to the flour mixture and mix well.
Add water if necessary and make a thick batter similar to Pancake batter
Add in the sesame seeds and mix well.

Using a spoon, gently scoop small spoonful of batter to the oil .
Make note to reduce the flame to Low or medium low so that the inside of Banana balls are cooked well.
Fry till both sides have turned brown.

Enjoy with a cup of hot tea

Sweet Potato Rosti

Sweet Potatoes are beta-carotene gift packets from Mother Nature
Sweet potatoes also filled with proteins and fibers, unlike its namesake Potato it is very low in sugar and calories.
Infact it is advised for Diabetics patients as it is an excellent Blood sugar regulator
Here in Singapore we commonly find Japanese Purple sweet potatoes
Purple sweet potatoes are equally well known for their antioxidant and anti-inflammatory properties.
It highly advised to have some fat in your sweet potato meals if you want to enjoy the full beta-carotene benefits of this root vegetable.

Now coming to Rosti .. Rösti is a traditional Swiss dish of pan fried grated potatoes
If u wana try the authentic Rosti in Singapore do drop a visit to Marche
Their hot crispy Rosti with fresh sour cream and Spring onions …yummy yummy..


Ingredients
2 Sweet Potatoes
2 tablespoon Corn meal
Oil /Butter for Roasting
Freshly Grated Parmesan
Salt to taste

1. Steam the sweet potatoes until soft but still firm
2. Peel it and let is cook for a while. Once cool enough roughly grate it.
3. Add in salt, Corn flour, Grated Parmesan and gently mix it.
Method1 :
4. Shape the mix into 4 rough cakes with your hand about ½ inch thickness.
5. Bake in a 220C preheated oven for 20 min.
Method 2:
6. Melt butter/oil in a pan and scoop a tablespoon of the mix to pan and slight press it using back of a spatula.
7. Cook on both sides for 3-4 minutes on each side.

Falafel and hummus

Ingredients for Falafel
½ Cup dried chick peas
Parsley 3 stems
White onion ½
Garlic 2 Cloves
Dry roasted Sesame seeds 1 tbspn
Oil for deep frying

Soak the chick peas overnight
Transfer the peas to a blender and blend it till coarse form and transfer to a bowl.
Now add in the in the parsley, Onion, Garlic in the blender and blend it till it is finely mixed.
Add in the paste to the chick pea . Add in the salt and sesame seed and mix well.
The texture should not be too crumbly. It should hold the shape when you try to shape it.
If it is too crumbly add in a table spoon of water and mix well.

I do not have a falafel maker so I user two table spoon. I pressed the batter to one spoon and gently scooped it to the oil using the other spoon.

Heat the oil in a pan, once oil is hot enough drop in the falafel one by one and fry it till Golden brown on both sides.

For Hummus
1 Cup cooked Chick peas
¼ cup yogurt
2 tbspn tahini. [I used roasted sesame seeds instead of Tahini]
1 tbspn Lime Juice
½ tpn Salt
For seasoning- Olive Oil, Paprika Powder, Parsley/mint leaves.

Cook the soaked Chick peas till tender.
Once it is cooked till soft. Drain it and transfer to a blender.
Add in Yogurt, sesame seeds, lime juice and salt . Blend it till it is a smooth paste
Drizzle olive oil, sprinkle the paprika powder and parsley on top of the Hummus paste

This is my entry to MLLA # 30 hosted by Priya and Susan