4 ears of corn (or 680 grams of corn)
2 teaspoons cumin seeds, crushed
25 grams unsalted butter
3/4 teaspoon ground black pepper
1/2 teaspoon chili powder (plus extra to serve)
1/2 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 onion, finely diced
20 grams fresh cilantro, finely chopped
1-2 jalapenos, finely chopped
Handful of sev (chickpea noodles)
If using fresh corn, remove husks and silk. Boil for 8 minutes, or cook in pressure cooker just until it hisses/whistles. Drain, then rinse under cold water. Slice off the kernels.
Set a large frying pan over medium heat and, when hot, put the cumin into it. Stir-fry for a minute, until aromatic, then add the butter and let it melt. Turn the heat up and, when the pan starts to smoke, add the corn. Cook for 6 to 8 minutes - don't stir too frequently, so it has a chance to blacken and caramelize a bit, but be careful as the odd kernel may pop. When the corn has a good amount of color, add the black pepper, chili powder, salt, and lemon juice and let it sizzle off.
Divide the corn between four plates and scatter over the red onion, cilantro, jalepenos, and sev. Sprinkle a little chili powder over the top.
Serves 4.
From Fresh India by Meera Sodha, with very minor changes
Showing posts with label Indian Snacks. Show all posts
Showing posts with label Indian Snacks. Show all posts
Sunday, August 13, 2017
Friday, June 16, 2017
Masala Sweetcorn Kebabs
200 grams (7 ounces) sweetcorn kernels (from about 2 ears of corn), fresh or thawed
100 grams (3 1/2 ounces) paneer, grated
1-inch piece
fresh ginger, peeled and finely chopped
2 green
chilies, finely chopped
2
tablespoons cornstarch
1 teaspoon
cumin seeds, roasted and crushed
1/2 teaspoon
salt
1/2 teaspoon
red chili powder
1/2 teasoon curry powder
1/4 teaspoon fenugreek powder
Oil for deep-frying
Mix together all the ingredients in a bowl, then set
aside for 15 minutes.
Using
wet hands, divide and shape the mixture into 10-12 equal balls, then cover and chill them for 20 minutes.
Heat enough
oil for deep-frying in a deep, heavy-based saucepan to 190°C/ 375°F. Fry the corn kebabs for about 3–4 minutes, until they are crisp and
golden. Drain well on paper towels.
Serves 4.
From
Cinnamon Kitchen by Vivek Singh
Friday, July 8, 2016
Bombay Chutney Sandwich
1 teaspoon chaat masala
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)
Mix together the chaat masala, chilli powder, and cumin.
Butter a slice of bread on one side. Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices. Top with a layer of cucumber.
Butter another slice of bread on both sides and spread chutney on one side. Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread. Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.
Butter a third slice of bread on one side and place butter-side down on top of the beet layer. Cut off the crusts if you wish and cut the sandwich into halves or quarters. Repeat to make another three sandwiches.
Serves 4.
From Spice at Home by Vivek Singh
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)
Mix together the chaat masala, chilli powder, and cumin.
Butter a slice of bread on one side. Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices. Top with a layer of cucumber.
Butter another slice of bread on both sides and spread chutney on one side. Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread. Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.
Butter a third slice of bread on one side and place butter-side down on top of the beet layer. Cut off the crusts if you wish and cut the sandwich into halves or quarters. Repeat to make another three sandwiches.
Serves 4.
From Spice at Home by Vivek Singh
Wednesday, July 6, 2016
Sev
Vegetable oil for deep-frying
2 cups gram (chick pea/garbanzo bean) flour
1/2 teaspoon ground black pepper
1 pinch asafoetida
1/2 to 1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt
Pour oil into a deep pan to a depth of one-third. Heat the oil over medium heat.
Meanwhile, sieve the gram flour into a large bowl. Add the black pepper, asafoetida, red chilli powder, turmeric, and salt; stir together until combined. Add 1 teaspoon of the hot cooking oil and mix well.
Add about 1/2 cup water, a little at a time, until it makes a soft and smooth dough. Taste for salt and add more if required.
Fit a sev press with the attachment with the smallest holes and grease the entire inner surface with oil. Fill the press with the prepared dough and close the lid tightly. Hold the press over the pan of hot oil, turn the handle, and squeeze out thin strands into the oil. As the strands are starting to fall into the oil, slowly move the press in a circular motion. Deep fry both sides for about 2 minutes or until crisp and light brown. Drain and remove from oil using a perforated spoon and transfer to plate lined with paper towels. Repeat process for remaining dough. Lower the heat between batches, returning it to medium after strands are added to the oil.
Alternatively, in the absence of a sev press, dough can be forced through the holes of a metal strainer using a spoon or spatula.
Let cool to room temperature before breaking into pieces. Store in an airtight container for up to 2 weeks.
From Foodviva.com
2 cups gram (chick pea/garbanzo bean) flour
1/2 teaspoon ground black pepper
1 pinch asafoetida
1/2 to 1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon salt
Pour oil into a deep pan to a depth of one-third. Heat the oil over medium heat.
Meanwhile, sieve the gram flour into a large bowl. Add the black pepper, asafoetida, red chilli powder, turmeric, and salt; stir together until combined. Add 1 teaspoon of the hot cooking oil and mix well.
Add about 1/2 cup water, a little at a time, until it makes a soft and smooth dough. Taste for salt and add more if required.
Fit a sev press with the attachment with the smallest holes and grease the entire inner surface with oil. Fill the press with the prepared dough and close the lid tightly. Hold the press over the pan of hot oil, turn the handle, and squeeze out thin strands into the oil. As the strands are starting to fall into the oil, slowly move the press in a circular motion. Deep fry both sides for about 2 minutes or until crisp and light brown. Drain and remove from oil using a perforated spoon and transfer to plate lined with paper towels. Repeat process for remaining dough. Lower the heat between batches, returning it to medium after strands are added to the oil.
Alternatively, in the absence of a sev press, dough can be forced through the holes of a metal strainer using a spoon or spatula.
Let cool to room temperature before breaking into pieces. Store in an airtight container for up to 2 weeks.
From Foodviva.com
Cashew Nut and Paneer Koftas
225 grams (8 ounces) paneer
2 potatoes, boiled
100 grams (3 1/2 ounces) cashew nuts
75 grams (2 3/4 ounces) white bread (or panko)
50 grams (1 3/4 ounces) desiccated coconut
Handful of fresh coriander leaves, finely chopped
1-2 green chillies, finely chopped
1 1/2 teaspoons salt
Vegetable oil for deep-frying
Coriander and Mint Chutney
Grate the paneer and boiled potatoes into a large mixing bowl.
Using a food processor, finely grind the cashew nuts, then add the bread and blitz once more. Mix the pulverized bread and ground nuts into the potato mixture with the desiccated coconut, coriander, chilli, and salt. Combine the ingredients well and bring the mixture into a ball. Divide this into bite-sized portions and shape into flattened balls, compressing them tightly.
Pour the vegetable oil into a tall saucepan to a depth of one-third. Heat the oil over medium heat until a breadcrumb sizzles and turns brown when dropped into it. Once it is hot, carefully drop some of the koftas into the oil and fry, in batches, for 2 minutes on each side until golden brown. Drain on a plate lined with paper towels. Serve hot with chutney.
The koftas will keep, refrigerated, in an airtight container for up to 3 days. Reheat them in an oven heated to 350° F for 10-15 minutes before serving.
Serves 6-8.
From The Cardamom Trail by Chetna Makan
2 potatoes, boiled
100 grams (3 1/2 ounces) cashew nuts
75 grams (2 3/4 ounces) white bread (or panko)
50 grams (1 3/4 ounces) desiccated coconut
Handful of fresh coriander leaves, finely chopped
1-2 green chillies, finely chopped
1 1/2 teaspoons salt
Vegetable oil for deep-frying
Coriander and Mint Chutney
Grate the paneer and boiled potatoes into a large mixing bowl.
Using a food processor, finely grind the cashew nuts, then add the bread and blitz once more. Mix the pulverized bread and ground nuts into the potato mixture with the desiccated coconut, coriander, chilli, and salt. Combine the ingredients well and bring the mixture into a ball. Divide this into bite-sized portions and shape into flattened balls, compressing them tightly.
Pour the vegetable oil into a tall saucepan to a depth of one-third. Heat the oil over medium heat until a breadcrumb sizzles and turns brown when dropped into it. Once it is hot, carefully drop some of the koftas into the oil and fry, in batches, for 2 minutes on each side until golden brown. Drain on a plate lined with paper towels. Serve hot with chutney.
The koftas will keep, refrigerated, in an airtight container for up to 3 days. Reheat them in an oven heated to 350° F for 10-15 minutes before serving.
Serves 6-8.
From The Cardamom Trail by Chetna Makan
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