Corn Masala in my Style

They say necessity is the mother of invention and this holds true for this recipe of mine. My In Laws love Corn but are unable to enjoy eating it as they want to because it gets stuck in their teeth's. I worked a way out and invented this dish. It tastes yum and is easy to make.

Ingredients

Medium Sized Corn / Maize - 2

Onions - 2 finely chopped

Ginger & Garlic Paste - 1/2 Tbsp

Tomato - 1 Finely Chopped

Jeera - 1 Teaspoon

Salt - To Taste

Chilli Powder - 1 Tsp or to taste

Dhaniya Powder - 1 & 1/2 Tbsp

Garam Masala - 1 Tsp

Cilantro Leaves

Oil - 1 & 1/2 Tbsp

How to

To begin with put the corn for boiling. I had used the normal corn, broken it into two two pieces, pressure cooked it and then removed the kernel. You can even buy the ready to use kernels and boil them.

While the corn gets boiled, we can start the gravy. Add oil in the kadhai, heat it & add jeera. Once it splutters add the ginger garlic paste and after a minute add the finely chopped onions. As they turn pinkish brown add all the spices besides garam masala. Cook it for 2-3 minutes and then add tomatoes. Cover them for 3-4 minutes and once the tomato is tender bhuno the masala till the oil seperates.

When your kernels are ready put them in a mixer and makes paste. How fine you want the paste to be depends entirely on you. You can leave it on a coarser side or you can make a fine paste like I have done. If you ask me a little coarser one tasted better.

Add this paste to the beaming masala and bhuno the whole thing. Add garam masala and garnish with Cilantro leaves and serve either with hot roti's or parathas.

Now I will let the images do the talking.

The Usual Suspects

I love the smell of onions being fried,

The masala has been dunked in

Tomatoes added & sizzling

The boiled beauties

The removed kernels

The Paste

Ready!



To be served..



Easy to make tasty to eat :) 

Mix Pakode for the Monsoon season

In my books not having pakodi's in monsoon is a cardinal sin. So here I am presenting my kind of Pakode's/ Bhajiya's. The kind which we make up North, the kind which I miss in Mumbai. Out here you get either onion bhajiya or an aloo bhajiya. You will never find Paneer/ Gobhi/ Brinjal/ Mix bhajiya's etc. So without much ado lets get on the recipe

Ingredients

Besan / Gram Flour: 2 Cups

Water: Less than a cup but honestly based on your judgement

Baking Soda: A pinch

Salt: To Taste

Ginger Garlic Paste: 1/2 Teaspoon

Ajwain: 1/2 Teaspoon

Red Chilly Powder: To Taste

Garam Masala Powder: 1/2 Tsp

Cilantro Leaves: 1 Tbsp

Green Chilly: Depending on your hotness intake capacity

Onions: 4 medium sized

Potatoes:  4 medium sized

Oil To Fry

Process

Take the besan in a big utensil, add a little water (it must be enough to move the besan around but ensure that you don't put too much water, so add little by little) and the baking soda. Start beating the besan either by hand or a whisker. The consistency of the batter is on a thicker side. Beat for at least 5-10 minutes and to check if its done there is a simple test. Take water in a glass and drop a small drop of besan in it, if the drop floats up your batter is ready. Keep it aside. It is advisable to first make the batter ready to give it some standing time.

Finely chop the Onions, green chilly, dhaniya leaves & potato. Heat sufficient oil in a kadhai in the meanwhile. Now add the ginger garlic paste, ajwain (it helps in digestion), garam masala powder, Salt, Chilly Powder & Salt in the besan batter and mix it well. Then add the onions & potatoes in the batter, mixing it well. If you feel that the batter is too thick add a little water but remember that onions & salts leave a little water after some time. If you feel the batter is runny add a little besan.

Check if the oil is well heated by dropping a small ball of besan in it, if it springs up immediately the oil is ready. Drop small small balls of onions & potatoes in the oil at high flame, let them cook for a min and then reduce the flame to medium. Turn the pakoda's around after 2-3 mins and cook from other side. When the bhajiya's start turning a little golden in color increase the flame stir for a minute & take them out spreading them on a tissue paper to drain the excess oil. It takes anywhere between 10-15 mins for one batch of pakode's to cook.

Serve with green chutney and pipping hot tea/ coffee.

Alternatively you can even add small pieces of Cauliflower / slices of brinjal/ cubes of paneer/ slices of boiled egg in the besan batter and fry them. You can even make plain onion Bhajiyas by slicing them finely and similarly plain aloo bhajiyas by cutting them in slices.

Enjoy the Rainy season this weekend :)