Oct4th

Corn Chips Chaat

cornchips chaat Corn Chips Chaat
Masala Mokka Jonna Chips

Ingredients:

Corn Chips 1 cup
Tomato 1
Onion 1
Green Chile 1
Roasted Peanuts 1 tbsp
Red Chile Powder 1/2 tsp
Coriander Powder 1/2 tsp
Lemon Juice 2 tbsps
Cilantro few sprigs
Raw Mango (grated) 1 tbsp (optional)
Salt to taste
Oil for deep frying

Method of preparation:

Remove stems, wash and finely chop green chile.
Peel and finely chop onion.
Wash and chop tomato.
Clean, wash and chop cilantro.

Heat oil in a deep frying pan on medium high heat.
Slowly drop raw corn chips and fry them until red and crisp.
Remove onto absorbent paper and repeat until all the corn chips are finished.

In a mixing bowl, add fried corn chips, red chile powder, coriander powder, cilantro and salt.
Mix it thoroughly and add chopped tomato, onion and green chile.
Finally stir in roasted peanuts, grated mango (if using) and lemon juice.
Serve immediately.

Notes: Make sure to fry the corn chips right.

Jun10th

Corn Vada

corn vada Corn Vada
Mokka Jonna Vadalu

Ingredients:

Fresh Corn 2
Onion 1 small
Corn Flour as required
Coriander Powder 1/2 tsp
Green Chiles 2
Cilantro few sprigs
Salt to taste
Oil for deep frying

Method of preparation:

Remove the husk, silk and chop off the corn kernels into a bowl.
Mash them a little if they are soft else grind them a little without making into a paste.
Peel, wash and finely chop onion.
Remove stems, wash and finely chop green chiles.
Wash and roughly chop cilantro.

In a mixing bowl, combine mashed fresh corn kernels, chopped onion, green chiles, coriander powder, cilantro, a tsp of corn flour and salt into a somewhat tight paste. Add little more corn flour if required.
Take 2 inch sized ball out of above corn mixture and flatten it a little with the fingers.

Heat oil in a wok on medium high heat.
Slowly drop the flattened corn mixture balls into the hot oil until the wok is full.
Deep fry them until golden brown on both the sides.
Drain on absorbent paper and repeat the same with remaining mixture.
Serve hot with tamarind chutney.

Notes:
Try to use as little corn flour as possible.



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