Oooo.. It’s raining ..

Let me make some Sweet corn Vadas for my family..

Do you want 2 know how?? Common let’s make it together. This is an excellent appetizer from the Maharashtrian cuisine! 

Now a days the markets are loaded with delicious fresh sweet corn where one can make a variety of dishes with it.

In India, corn is called as butta or makka or makki, Mekke Jola. Most Indians love to eat roasting the corns on the charcoal or boiled especially during rainy and winter season. Makke ki Roti is very Indian flat bread made from corn flour and truly a delight to our palate during winter season in North India.

Fresh kernels have been much lower in calories than field corn and other cereals like wheat, rice, etc. Their calorie mainly comes from simpler carbohydrates like glucose, sucrose than complex sugars like amylose and amylopectin as in cereals. 

Corn is a good source of phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation in humans.

Fresh sweet corn has a nice, sweet taste, smooth texture, appealing to eye and complements with any other vegetable if added in mixed vegetable curry, Biryani ,  soups or salads etc.

Sweet corn Vadas..

Ingradients..

Boiled Sweet corn seeds- 2 cups

Green gram dal- 1 cup

Jeera- 2 tsp

(Onion & Garlic  optional)

6-7 Green chillis

¼ “sized ginger

10-12 strands of coriander

Salt to taste

Oil for frying.

Method

Boil corn kernels n remove the seeds

 Soak green gram dal for 2 hrs.

Now grind all to a smooth paste without adding water.You can add  garlic now.

 Grate corn and add to the paste.

You may add onion pieces now.  Mix well.

Keep oil on the stove.

Make lemon sized balls from the mixture n start deep frying them 2 a golden brown.

Serve hot with Coriander / Imli ki lal chatney.

Enjoy friends… 

Aromatic Allspice Palak Pulao

This ‘Allspice’ plant fascinatingly, derives its name from the English, who thought it combined the flavor of Cinnamon, Nutmeg and Cloves. The berries are ground and used to flavor meats, pickles and soups. Oils extracted are also used in flavoring and pefumery.The Allspice plant is found in the Western Ghats in places that were once inhabited by the Dutch and Portuguese. The good soil strength in these areas causes the plant to grow well.

The most fascinating about this plant is that it seems to possess a combination of the flavor of all spices!

It has different names such as Jamaica Pepper, Kurundu, Myrtle Pepper, Pimenta, and Newspice.

the All spices plant play a role similar to that of Bay Leaves in Indian cooking. The seeds of this plant are valuable as they are sun dried and used for medicinal purposes such as to treats colds and coughs, provides relief for indigestion and gas. 

Aromatic  Allspice Palak Pulao

 

 

Ingredients:

2 cups basmati rice,500g palak, 1 cup tomato puree, 4-6 Allspice leaves, 2 onions ( finely chopped) ,1 tsp red chilli powder, 3 green chillis, ½ cup chopped hara dhania (coriander),2 tbsp oil and salt to taste.

Preparation:

1. Wash and cook rice with enough water and keep aside. 
2. Wash Allspice leaves n chop finely.
3. Wash and microwave palak for 10 min and drain off the water, chop finely and keep aside.
4. Heat oil in a pan, put chopped onions and fry till golden brown.
5. Now dd  chopped Allspice leaves & within few minutes U can smell the aroma .
6. After frying for a while, add tomato puree and fry till it leaves sides. 
7. Now add palak  to the cooked rice and cook for a little while or microwave for 10 min.

Aromatic Allspice Palak Pulao is ready..