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Saturday, 19 April 2014

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Source(google.com.pk)

My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob.

Recipe will serve 4.

Grilled Corn off the Cob Recipe by ManjulaIngredients:

4 ears corn, husked and silky thread remove

1 teaspoon oil

1/2 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon fresh lemon juice

1 teaspoon finely grated ginger

Method

Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.

Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.

While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.

When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.

You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.

Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.

Recipe will serve 6.

Ingredients:

1/2 cup chana dal

1/4 cup split moong Dal

1-1/2 medium size boiled and mash potatoes (this should be about 3/4 cup of mashed potatoes)

2 green chili chopped adjust to taste (hari mirch)

1 tablespoon chopped ginger (adrak)

3/4 teaspoon salt, adjust to taste

1/2 teaspoon crushed black pepper

2 teaspoon crushed coriander (dhania)

1/8 teaspoon asafetida (hing)

About 2 tablespoon chopped cilantro (hara dhania)

Oil to fry

Method

Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.

Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.

Next mix all the ingredients together; this will make soft and crumbly dough.

Divide the dough into 7-8 equal parts and make them into patties.

Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.

Note: Kalmi Vadas are double fried.

Fry the patties until they are golden brown it should take about 5-6 minutes.

Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.

Fry them again over medium high heat till they are golden brown. Take them out over paper towel.

Kalmi vadas are ready.

To enhance the taste serve vadas with hari cilantro chutney.

Note

Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.