The most famous and the favourite for the rainy seasons
is undoubtedly the corn cob for most of us.
And this one here am speaking is the Indian corn and not the American sweet corn.
It is not sweet and soft but is chewy and the cob when coated with lime juice and salt it's just heaven I would say.
So here is a recipe of corn vada that is done especially in the cold months which is damn tasty and "No one can eat just one".
No accompaniment needed but can have it with ketchup or green chutney or also with mango pickle.
Ingredients:
Corn cob : 1 (can use sweet corn also)
Ginger : 1 inch
green chili : 5 -6 according to their spicy level
Cumin seeds : 1 tsp
salt to taste
rice flour : 2 tbsp (adjust accordingly)
oil to deep fry
Method:
Remove the corn kernels from the cob.
In a mixer jar take the corn along with ginger and green chillies
and grind them coarse.
Do not add water while grinding.
Add cumin seeds ,salt and mix well
Now to adjust the consistency add the required rice flour.
Mix well.
Can add coriander and curry leaves as well but I don't want them dominate the corn so never add them.
Wet your hands and take some batter ,flatten and make a hole in center and drop it carefully in hot oil.
Deep fry till crisp.
Serve hot .
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