Corn Jafrani Raita

Ingredients

Curd                       1 Cup

Boiled corn            1/2 Bowl

Kesar/Saffron        a pinch

Turmeric Powder   1/4 tsp

Sugar                    1 Spoon

Grated ginger         1 tsp

Green Chilly           1 tsp(finely chopped)

Curry leaves           3-4

Mustard Seeds       1/2 tsp

Salt                         as per taste

Oil                           1 tsp

Method

Take curd in a bowl. Heat oil in a pan. Add mustard seeds, ginger, curry leaves and green chilly. Saute for a minute. Now add corn kernels, turmeric powder, salt  and sugar. Mix very well.

 

Add kesar/saffron to the curd and ready corn seasoning. Mix nicely. Check the seasoning and serve.

Corn Jafrani Raita is ready to be served.  

Achaari Bread Roll

Bread rolls are very common in our households. Today I'm sharing a little bit different.  These bread rolls are the perfect addition to any tea party and pickle masala adds a unique taste.

Ingredients

Cottage Cheese                                          250 gms

Bread Slices                                               6-8

Ready Mango Pickle Masala                    2 Tbsp

Chopped Cilantro                                      1 Tbsp

Roasted and Coarsely ground Peanuts    2 Tbsp

Oil                                                             For deep frying

Method

* Strain the oil from mango pickle masala and set aside.

* Trim the pieces of bread slices and keep aside.

* Mash the paneer and add peanuts, chopped cilantro and strained mango pickle masala. Mix very nicely.

* Take broad bowl of water for wetting the bread.

* Now dip one slice of bread in water for a second, then squeeze out the the excess water between your          palms.

* Place little amount of stuffing in the center of the moist bread and roll it. Prepare the other rolls in the same manner.

* Heat sufficient oil in a deep fry pan. Deep fry the achaari bread rolls on medium heat till golden brown in color. Serve hot with imli ki chutney and a cup of tea. Enjoy!!

Sending this over to Radhika@Tickling Palates';Let’s Cook #18 ~ Starters / Appetizers

Chatpati Moongfali

Hi Everyone,

Today my partner is Nisha@ Magic Saucepan for Blog Hop Wednesday@Tickling Palates. She is a versatile blogger. I picked Masala Peanut. from her space. Its a nice tea time snack. Peanuts came out to be very crunchy and tasty.

Ingredients

Raw Peanuts                           100 gms

Besan/Chickpeas flour              1 Tbsp

Rice flour                                  2 Tsp

Hing/asafoetida                          1/4 tsp

Red Chilly Powder                    1/2 tsp

Garam masala                            1/4tsp

Haldi/Turmeric powder              1/4tsp

Black Pepper powder                1/4tsp

Amchur Powder                        1/2tsp

Baking soda                               a pinch

Salt                                         as per taste

Oil                                           for deep frying

Method

Combine besan/chickpeas flour, rice flour, salt, red chilly powder, garam masala, hing, turmeric powder, black pepper powder, amchur in a bowl. Mix very well. 

 

Add some water to make a thick batter. Add baking soda and mix. Add peanuts and coat very well. Heat sufficient oil. Deep fry the peanuts till golden brown in color. Sprinkle chat masala and serve.