Sunday, July 14, 2019

Crispy Corn

Crispy corn is a delicious dish that can be served as a starter or an evening snack and it's super easy to make. This can be served as starter, or tea time snack or even snack. This spiced snack made by frying sweet corn kernels and adding and then flavouring with spice powders. You can munch on it with a steaming hot cup of tea or just have it anyway.
While making crispy corn we have to be very careful while frying as the hot corn kernels often splutter and they may come over on your face and body , so for the safety you have to cover the pan with lid .When the corns are done and become golden and crisp then they start floating on the oil and this is the indication to remove them from the pan and your crispy fried corn are ready to serve. Do try this and enjoy at home, both kids and even elders at home will sure love it and your will relish this tasty innovation in corn recipe.

Corn Kernels -    1 cup
Rice Flour - 2tbsp
Corn Flour -2 tbsp
Lemon juice – 1tsp
Oil for Frying Corn
Salt to taste
Chopped Spring Onion's Green Portion – 1 Tbsp or
Corrienderleaves-1 Tbsp
Spice mix:
Pepper Powder -    1/3 tsp
Roasted Cumin Powder – 1/2 Tsp
Chat Masala - 1/2 Tsp
Red Chilli Powder – 1/2 Tsp
Salt to taste
1.Boil some water in a medium size vessel and add some salt to it.
2.Add 2 cups of sweetcorn to the water and boil them over medium to high flame for 2-3 min. Make sure not to overcook the corn.
3.Drain the water using a sieve and let the corn come to the room temperature.
4.Once the corn cool down, add 4 tbsp cornflour and mix it thoroughly to give a proper coat around each corn. 
5.If you are using corns right after boiling then its moisture will help coating cornflour around it, else you can sprinkle some water before adding cornflour.
6.Add salt to taste and give it a good mix.
7.Once all the corns are well coated with cornflour, then they are ready to be fried.
8.Heat some oil in a pan and drop the corns to hot oil.
9.Fry then for 2-3 min or till they become crisp. When the corn become crisp it start floating on the pan. When done remove from the pan.
10.Drain on a paper napkin to remove and absorb the extra oil. Repeat the process with the remaining corns.
For Seasoning:
1.In a bowl, take 1/2 tsp red chili powder, 1/2 tsp chaat masala, 1-2 tsp roasted cumin powder and add little bit of salt after tasting the fried corns.
2. Mix all the spices well and set aside.
3. Squeeze juice from half lemon over the fried corns and give it a mix.
4.Add the seasoning to the corns and 1 tbsp chopped spring onion (green portion)/ coriander leaves
5.Mix this well and your crispy corn are ready to be served. Enjoy

Saturday, July 6, 2019

Dal Khichdi

Dal khichdi is an easy one pot rice & moong lentil dish light and comforting dish made with rice and moong dal. Moong dal khichdi  is a super  deliciously nutritious and healthy meal and easy to digest. This classic, homestyle khichdi recipe made with basic available ingredients. Khichdi is made in different ways in different parts of the country.  Different lentils can be used in khichdi, the most common one in my home is moong dal. It’s the most easily digestible dal and so used in khichdi. My son Love Dal Khichdi very much.

Rice-    1/2 cup
Moong dal-    1/2 cup
Turmeric powder-  1/4 tsp
 Salt-as per taste
Hing /asafoetida-¼ tsp
Oil-1 tbsp
Cumin seeds-1/2
 Mustard seeds-1/2 tsp
Chopped ginger-1tsp
Green chilli finely chopped-2
Tomato, chopped-    1 large
 Green peas/carrot/Potato-1/4 cup(Optional)
 OnionChopped-1 large
 Red chilli powder 1 tsp.
Coriander powder-1tsp
Salt to taste
For Second tempering: -.
Ghee-2 tbsp
 Cumin seeds -1tsp
 Red chillies -2
dried  curry leaves-few
1.Wash the rice and both the dals (lentils) well, drain the water and set aside.
2.Add the rice and dal to a pressure cooker and add around 4to 5 cups water.
3.Pressure cook the dal and rice by adding turmeric powder and salt.
4.The rice and dal will cook and be very soft and mushy, set aside.
5. In a pan heat vegetable oil and splutter mustard seeds in it. Add asafoetida followed by onions and chillies.
6.Once the onions turn translucent, add ginger-garlic paste and cook for 30-40 seconds.
7.Add tomatoes, red chilli powder and coriander powder cooking for a minute.
8.Whisk the cooked dal and rice nicely and add water to it.
9.Transfer the boiled dal and rice to the tempering and cook until it starts bubbling.  Mix till well combined, add salt and adjust to taste.
10.For the final tempering, melt ghee in a tempering vessel and add cumin seeds, dried red chillies and curry leaves. Once it splutters pour this tempering on top of the khichdi.
11.Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Served with some papad, achar (pickle) and yogurt on the side