Sweet Corn Vada

The Olympic season each time doesn't just bring out the best sport-talent ,but also brings out the best human beings.There are always so many beautiful people who beat the odds to create history.Like I read somewhere 'People who practice so hard for years for just moments of glory'.So many awe inspiring stories of people who push themselves beyond the limits.Michael Phelps turned into an unbeatable legend,it's not just his winning this year ,but the way he fought with his personal struggles,that makes him more remarkable.Bolt ,true to his name ,literally,as always bolted :) He's always been my favourite ,but this year Dipa Karmakar stole the show.For a person from a country where sports(which is almost synonymous with cricket ) is given absolutely no importance, to have come this far is no mean feat.And to be more specific, in a country where people seem to strongly believe that the words sports and fitness have nothing do with girls, what's she's done is the absolute display of will power and strength.I really admire her parents, who I'm sure would've heard a million of times from people around them that they were making a mistake,still took that leap of faith and trusted and stood by their daughter.And today it took another woman,Sakshi Malik to fetch India its first medal.I know this sounds like a feminist:p ,but I'm kind of very happy that it was a woman who finally got the medal.For a country which still boasts of its patriarchal society and shuns the girl child,India sometimes still needs its women to find its glory.Be it Saina Nehwal,Mary Kom or Sania Mirza,Indian women really fight hard and get their place in the Hall of fame.I somehow felt that Dipa Karmakar deserved a medal,but sometimes life can be testing :)Anyway it's a great day for India and I'm waiting for the Men's 200 m run to watch Bolt,probably jog, to get that gold medal !
Coming to the recipe,this is an instant vada. If you love sweet corn ,you are sure to love this.It can be done in no time and tastes amazing !

You'll Need:

Sweet Corn Kernels (boiled) - 2 cups - 250 - 300 g

Corn Flour - 4 tbsp

All Purpose flour/ Maida - 4 tbsp

Ginger (chopped finely) - 1/2 tsp

Green Chilli - 2 (finely chopped)

Onion -  1 small (finely chopped)

Mint and Coriander leaves - 1 tbsp each ( finely chopped)

salt as needed

Oil for deep frying

Method:

-I used Tinned corn,so just drained them,If using fresh ones.Boil the corn on the cob and with a knife scrape the corn Kernels

-Keeping 2 tablespoons of corn apart,grind the rest of the corn kernels to a coarse paste.

-Now in a bowl mix the paste and all the other ingredients (except for the oil :))and add the 2 tbsps of full corn kernels.

-Let it rest in the refrigerator for 15 - 20 minutes.

-In a deep pan heat the oil,to check it it's warm enough add a pinch of the batter,it should rise immediately to the surface.

-Keep the heat in medium and make small patties of the batter and drop them in the oil.They can be a bit sticky,applying a little oil on your hands or wetting them with water helps.

-Fry the patties in small batches ,turning them over once or twice and let them drain on paper towels.

-They taste crisp and yummy when they're had within an hour of frying.

Note:If you find the batter a bit runny,you can add an extra Tablespoon of All purpose flour or rice flour.

Thanks for stopping by ! Have a nice day !

Quick Mutton Curry

The summer this year's been an extension of spring.We've had just an occasional week of sun throughout this summer.And that for its part was too hot.Being accustomed to the sweltering heat of Chennai guess I shouldn't be complaining about the heat here.But the sea breeze somehow takes away the edge off the heat there,making it compartitively pleasant.But here you feel the heat till 9 or 10 in the evening.I like the way the sun behaves like a regular office-goer in Chennai,prompt from 6 -6 ,except for the rare rainy days.But here it goes into hiding throughout winter and when it does have to appear in summer,it does it reluctantly :) The rainy weather makes it difficult for me.as I'm then stuck at homes with my little ones.We are usually the weekend non vegetarians with the week having mostly veg dishes and egg.But when it's holidays, it's usually the other way around,mainly because of the ease at which non veg dishes can be prepared.This is one such curry,which needs just 15 minutes of preparation.It pairs up well with any main dish and tastes yum !

You'll Need:

Mutton - 250g

Onion - 1 large (sliced thinly)

Timato - 1 large ( chopped finely)

Oil - 2 Tb

Coriander powder - 2 tsp

Chilli Powder - 1/2 - 1 tsp

Turmeric Powder - 1/2 tsp

Cinnamon - a small stick

Cloves - 1

Cardamom - 1

Stone flower/Kal Paasi - a small piece

Star Anise -  1/2 a medium one

Salt as needed

Coconut Milk - 3 -4 Tb(optional)

Coriander leaves - 2 sprigs (finely chopped)

To Grind to a fine paste:

Garlic - 3 -4 big cloves or 6 -8 small ones

Ginger - same quantity as Garlic

Green Chilli - 1 small
Whole Pepper Corns - 1/2 tsp

Fennel Seeds - 1 tsp

Poppy Seeds - 1 tsp

Cashew Nuts - 2 - 3

Method:

-To a pressure cooker  add the oil and when it heats,splutter the cardamom,cloves,cinnamon,star anise and stone flower.Saute for  a few seconds.

-Add the thinly sliced onions with a pinch of salt and saute for 3 -5 minutes until the onions shrink and are well browned.

-Next add the mutton pieces and saute for  3- 4 minutes until they turn pale brown.

-Add the coriander,turmeric and chilli powder and mix well.

-Add the Tomatoes and mix well.Saute for a few seconds.

-Add salt as needed.And close the lid.Cook on high heat until it whistles once.

-Reduce the flame and let it simmer for 10 minutes.

-Take it off the stove and wait till all the steam is released.

-Open the pressure cooker and add the coconut milk,coriander leaves and 1/4 tsp Garam Masala powder.Check for Salt and add if needed.Let it cook on low heat for another 3 -5 minutes.

Thanks for stopping by ! Have a nice day !

Mango Kesari - Mango Semolina Pudding

This is a quickie post.

Yet another attempt at adding Mango to desserts.

It adds a beautiful colour and flavour to the regular Kesari.

Though the mango flavour isn't very pronounced in the dish,the mangoes give a distinctively pleasant taste and aroma.

You'll Need:

Semolina/Rava - 2 cups

Mango - 2,mango pulp - 2 cups

Water - 6 cups

Sugar - 1 1/4 cups

Ghee - 50 ml(4 Tb) + 1 Tb

Nuts,Raisins - 2 tbsp

Cardamom powder - 1/4 tsp

Method:

-In a pan heat the ghee and when it heats up add the nuts and raisins and saute for a minute or two until the raisins puff.

-Add the Semolina and saute for 2 minutes until it gives out a nice aroma.

-In another vessel heat the water and when its warm add the mango puree to it and whisk well.

-Add the mango water mixture to the semolina and stir well ,make sure there are no lumps.

-Now reduce the flame and cover and cook on a low heat for 5 -6 minutes until the semolina is cooked.The semolina would have absorbed all the water and the whole mixture will be very thick.

-Now add the sugar and mix well.The mixture will loosen up again.Mix well.

-It tends to splutter so it's better to cover it and let it cook for a further 4 - 6 minutes until it thickens again.And becomes shiny and glossy.

-Now add the cardamom powder and the 1 Tb ghee and mix well.

-Let it again cook for another few minutes.Serve warm !!

-

Note: It does splutter a lot,so it's safer to stay at a distance while cooking :)

Thanks for stopping by ! Have  a nice day !