Being a Punjabi, I love Makki ki roti. Also, I love masala corn. I love corn in every thing. Baby corn is one of my favorite-st topping on Pizza and other continental dishes. I was just wondering that India produces corn on herself and still, we use corn only for either makki ki roti or at the most eating roasted corn from roadside. And then, somehow, this idea flashed into the scene. Honestly, this idea is inspired somewhat from a recipe they showed in Masterchef India. But, its mostly my own.
Corn Idlies.
Ingredients:
1 cup Corn kennels- I used frozen corn;
1 tbsp Gram flour;
1 -2 tbsp curd;
Salt, Chilly powder to taste;
2 tsp Roast Cumin seeds;
few drops of lime juice;
Method:
- Boil or Microwave (3 mins) frozen corn. Keep aside to cool it. Grind coarsely in mixer.
- In a bowl, mix gram flour and curd and make a fine paste. Be sure there are no lumps of gram flour.
- Mix the ground corns into the gram flour- curd paste.
- Add few drops of refined/ olive oil to cut the dryness of gram flour and corn.
- Add salt and chilly powder.
- Beat for a few minutes to make sure that the paste is mixed well.
- Steam the mix in idli maker on the gas or in the microwave (6-7 minutes).
- Let the idlies stand for a few minutes to let them cool down before you take them out of the idli maker. that way, the idlies come out smoothly.
- On a non-stick pan, shallow fry the idlies.
- Pour the lime juice.
- Garnish with roast cumin seeds and serve with ketchup.
 |
| Corn Idlies |
The Fiasco: I opened a new pack of the frozen corn and it turned out to be extra sweet which I only discovered after the idlies were served. :D
0 comments:
Post a Comment