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 :) 

Katori Chat

I have now realised that there is no time better than now. I say so because I have been wanting to revive this space for long but I kept postponing it for next day but then today I thought, enough is enough lets do it now!

So let's begin with Katori Chaat! Last week I jad made Chaat at home and wrote about it here, Foodie Weekend. There few of my readers had requested for some recipes from the spread so here is how I made Aloo Katori/ tokri/ basket chaat

When I usually make chaat Aloo Tikki is constant i.e. besides golgappe. But this time I decided to make something new and googled about making this basket. The search was encouraging and thus this was made.

Ingredients (For the Basket)

Potatoes Grated - 4 Medium Sized

Cornflour - 2 Tbsp

Oil to Fry

Cold Water

Peel and grate the potatoes and put them in Cold water for 5 minutes. Drain the water out and pat it dry after 5 minutes. Add cornflour in it and a pinch of salt.

Side by side heat the oil in a deep kadhai ensuring that there is enough oil for dipping this chalni in it. Take a chalni like the above photo, take a portion of the grated potato and spread it in the chalni. Spread it in a way that it takes the form of the chalni. Just ensure that there the spread is neither too thin nor too thick. Ensure the oil is hot and put the chalni in it, be careful and put it in very slowly.

Turn the flame to medium and let the tokri get cooked. It takes anywhere between 8-10 minutes for the basket to get cooked. Keep twirling the chalni so that the potatoes get cooked evenly. Once it turns light golden in color it is ready to be taken out. Drain the oil out as in the photo below

Let the chalni rest for some time, over turn it and slowly tap it from below and extract the basket out. It requires a little gentle handling, patience & manoeuvring. I broke two tokri's and got two out intact, we live & we learn :-)

You can see the whole bunch in the right corner of the photo.

Once these baskets are ready & cool enough you can put a filling of curd, green chutney, imli chutney, anaar, boiled potato, sev, chana daal, bhujiya sev, onion and even sprouted daal. Serve it immediately before it turns soggy.