Makai Vadi

Ingredients:Coriander leaves - 1 cup
Yellow corn kernels - 1 cup (crushed)
Gram flour - 1 ½ cup
Rice flour - 1 tbsp.
Ginger-chili paste - 1 tbsp.
Garam masala - 1 tsp.
Sesame seeds - 1 tsp. (roasted)
Lemon juice - 1 tsp.
Turmeric powder - 1 tsp.
Asafetida - ¼ tsp.
Sodium bicarbonate - ¼ tsp.
Salt (to taste)
Oil (for frying)

Method:
Chop coriander leaves finely. Mix in the gram flour and rice flour and keep aside.
Add the corn kernels, ginger-chili paste, sesame seeds, lemon juice, garam masala, turmeric powder, asafoetida, baking soda and salt to the mixture.
Add water and make a batter of thick consistency. Mix well and remove the lumps.
Grease the vessel and pour the batter into the vessel.
Steam for about 30 minutes.
Check by inserting a skewer on all sides.
(I kept another 5 minutes in medium flame)
Cool and cut into triangles.
Heat oil in a deep frying pan.
Deep fry the pieces in hot oil until golden brown and crispy.
Remove from heat and serve hot with green chutney or tomato sauce.
R.C.

Sent off to EC's "WYF: Tea Time Snacks" event.

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Corn Pav Bhaji

Ingredients:
Potatoes - 1 ½ cup (peeled and cut into cubes)
American sweet corn - 1 ½ cup (steamed)
Green beans - 6 (cut into pieces)
Green peas - 1/4 cup (didn’t add)
Cauliflower florets - 1 cup
Carrot - 2 (chopped)
Green capsicum (small) - chopped
Onions - 2 (medium-finely chopped)
Tomatoes - 3 (medium-chopped)
Ginger- garlic- green chili paste - 2 tsp.
Butter - 2 tbsp.
Salt (to taste)
Coriander leaves
Red chili powder - ½ tsp.
Pav Bhaji masala - 2 to 3 tsp.

For serving:
Toasted pav in butter
Coriander leaves - finely chopped
Onions - finely chopped
Slice of butter
Lemon slices

Method:Boil potatoes, carrot, beans, green peas and cauliflower. Mash them (not too pasty).
Melt the butter in a kadai. Add the onion and fry till they turn light golden color.
Add ginger-garlic chili paste and fry.
Add the tomato pieces, salt and sauté well.
Add the red chili powder and pav bhaji masala and mix well.
Add the mashed veggies and mix well.
Now add the steamed corn and capsicum pieces.
Let it cook for 2 minutes. (if required add little water and mix)
Add the chopped coriander leaves and remove from heat.

How to serve:
In a plate, place 2 small laddles of bhaji. Top it with a slice of butter.
Near the bhaji add the required pav, a few onion pieces, coriander leaves and one lemon slice.
Enjoy the ONE MEAL DISH!

Sent off to "RCI-Mumbai" hosted by Kitchen Chronicles. RCI series is originally started by Veggie Cuisine.

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Corn & Peas Rice

Ingredients:
Corn kernels (fresh) -½ cup
Green peas (fresh) - ½ cup
Basmati rice - 1 cup
Chilli powder - ¾ tsp.
Sambar powder - 3/4 tsp.
Garam masala - 2 pinches
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Salt
Oil
Coriander leaves - few (forgot to add)

Method:
Cook the rice. Steam corn and peas for 5 minutes.
Heat oil in a kadai and add the mustard and cumin seeds.
When mustard crackles, add the corn and peas.
Now add the sambar and chili powder and mix well.
Add the cooked rice and mix.
Add salt, garam masala and coriander leaves.
Mix and serve hot with yogurt.

Note:
Adjust the sambar and chili powder according to your taste.
Recipe source: Recipe book.

Sent off to Srilekha's "EFM-Variety Rice Series". Click on the picture for details.

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Sweet Corn Soup

Ingredients:

Corn kernels - 1 can

Beans - 8 (chopped)

Cabbage - 1/4 cup

Green peas - 1/4 cup

Carrot - 1 (medium-chopped)
Corn flour - 1 tbsp

Pepper

Salt (to taste)

Method:

In a pan add beans, peas, cabbage, carrot and 2 cups of water.

Bring the veggies to a boil.

Once they are done, add the corns and boil (if necessary add required water).

Mix cornflour in little water without any lumps.

Pour this in the veggies.

Mix well.

Add salt and pepper powder.

Serve hot.

Sent off to Sireesha's "Soup N Juice" event.

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