Indian Style Corn Salad

Indian Style Corn Salad

Corn salads and salsas have been very popular as side dishes or summer favorites in western countries; and no doubt it is one of the most delicious and healthy snack. So, I thought let give it an Indian twist.

Ingredients

One can of corn or 2 corn ears steamed

1 small tomato

1 small red onion

1 small green pepper

6-7 stems of cilantro

2 stem of green onions

Croutons or chana chor garam (Indian snack found in Indian stores) or dry corn

Salt, pepper, olive oil, 1 tablespoon lime juice, 1 teaspoon of roasted cumin powder, ½ teaspoon red chili powder

Method

·         If you are using the canned corn then drain it and pat dry it with paper towel when ready to mix it. If using fresh steamed corn then with a knife cut through and get all the corn.

·         Finely chop all the veggies, for tomatoes I recommend taking out the seeds and then cut it and pat dry with paper towel so it is not to watery.

·         Now take a bowl mix corn and all other veggies and season it with salt, pepper, splash of olive oil, lime juice, cumin powder and red chili powder

·         At the end add the chana chor garam preferably, but if you don’t have it add croutons

·         Garnish it with fresh cilantro………..mua mua this salad will smell so good and will taste even better.

Tips

Tips is that there is no big tip this time, but yes you can always add parsley instead of cilantro, but that will change a taste only a bit.

Next time…………one of the most favorite Indian fast food pav bhaji coming your way…………. :)

MASALA KHICHADI

MASALA KHICHADI

It’s been a while I have updated on my blog, I started this blog to be consistent; but things are not always same in life. So now that I am back I would like to start from where I left. 

My recipe today is masala khichadi.

Ingredients

1 cup jasmine rice or any Chinese rice is fine

½ cup split moong daal green one

1 medium potato

½ cup any store bought frozen mix vegetable or any veggies of your choice like cauliflower, eggplant, carrots, French beans etc.

1 medium red onion

2 green chillies, 1/4^th inch of ginger, 3 cloves of garlic, few curry leaves

Salt according to taste

½ teaspoon turmeric

½ teaspoon of red chilli powder, garam masala and coriander powder.

½ jeera/ cumin seeds and rai/ mustard seeds

1 dry red chilli, 1 clove, 1/6 of cinnamon stick, 1 tej patta

½ tablespoon clarified butter or ghee and ½ tablespoon of oil

3 1/2  cups of water

Pressure cooker

Method

·         First cut all of the veggies except onion and soak them in fresh water.

·         Wash rice and moong dal and soak it in water.

·         Take a pressure cooker and heat it on the stove.

·         Add the oil and ghee in it.

·         After it heats up add all the dry spices clove, cinnamon, red chilli, tej patta, curry leaves and then jeera/ rai

·         Once they sizzle add onion, green chillies, ginger and garlic

·         Let the onions get a little golden brown color a then add all the other veggies.

·         Now add all the dry spices salt, turmeric, chili powder, and garam masala and coriander powder.

·         Mix everything and add ½ cup of water and let it come to a boil.

·         Now add the washed rice and moong daal  and rest of the 3 cups of water, or if u think u need more add some more.

·         Now mix it and close the pressure cooker, depending on the quality of your cooker it should take on average 3 whistles. So after three whistles turn off the stove and let it sit for 15 minutes. Then you can enjoy your masala khichadi with yogurt or buttermilk tempered with jeera, curry leaves and green chillies.

Tips

·         Normally the water ratio for rice and khichadi’s is one to one. One cup of water = one cup of water.

·         You can also add more water and make it a little water, a lot of people like it that way.

Next time nice Corn salad with an Indian twist………..:)