Vasusvegkitchen

Thursday, 18 April 2019

Baby Corn Fritters, baby corn pakodas(bajji), How to prepare baby corn fritters for starters

Baby corn fritters are very tasty and easily prepared starter/ snack recipe, which is loved by all age people. I was searching for sweet corn in Wednesday market @Jolarpettai. Then I saw bunch of fresh baby corns, I was bit confused in preparing batter. Then Sangeeta Sethi di, #VegFoodies fb group friend helped me in preparing batter for this fritters. It came our very tasty and crispy. Thanks alot di for helping😍. We can have this fritters with Green chutney or with tomato sauce/ ketchup. Prepare this healthy snack for your kids in this summer they will enjoy it. Point to remember is if you prepare fritters like bajji's(By dipping in thick batter) it won't stay crisp for long time.

Using maida in preparing batter will keep fritters crispy for long time. Instead of maida I used gram flour, rice flour and corn flour in 3:2:1 and fried in low to medium flame. I like the crunchy taste of baby corn when fried so I did not boiled it.

Baby Corn Fritters

Preparation time : 10 minutes
Cook Time : 15 minutes
Serves : 15 fritters
Category : snacks / starters
Recipe Cuisine: Indian
Main ingredients : Baby corn
Author : Aruna SarasChandra

Ingredients

Baby corn - 6
Gram flour/ senaga pindi
Rice flour - 2 tsp
Corn flour - 1 tsp (**Check tips)
Red chilli powder - 1 + 1 tsp Turmeric powder - 1/4 tsp Cumin powder - 1 pinch (opt) Oil - to deep fry Coriander leaves - 1/2 tsp Curry leaves - 1/2 tsp(chooped) Salt as per needed

Instructions

1) Remove baby corn outer skin.

2) Also remove corn silk carefully.

3) Wash it once under water and remove all water. Cut the corn into 2 halves from the middle. If corn is big you can cut into 4. If you want you can also trim the edges(**check tips).

4) Now sprinkle salt, red chilli powder, 1 tsp of gram flour/ corn flour on baby corn.

5) Coat the above well to baby corn and let it marinate till we prepare batter.

6) Heat oil to deep fry fritters on low flames and take a bowl add gram flour, rice flour and corn flour.

7) Add all the spices turmeric, red chilli, salt, cumin powder one after other.

8) Mix the above by adding little water and then add finely chopped coriander and curry leaves.

9) Add some more water and mix the batter. Batter should not be too thick or think.

10) Check oil heat by dropping a pinch of batter, if it comes up immediately, start preparing fritters. Now dip marinated baby corn in batter(** check tips).

11) Drop the coated baby corn in oil.

12) Fry baby corn both side till it changes color on low to medium flames and take it into plate / tissue paper.

Repeat the same process for remaining and take it into plate. That's it taste and yummy baby corn fritters are ready to serve. Serve hot with Green chutney or with tomato sauce/ ketchup 😋😋.

Some batter was left so chopped 1 onion roughly and prepared onion pakodi's with that 😋.

Note

* If you are comfortable with using maida then use 4 tsp of maida and 2 tsp of corn flour according to the quantity of corn u used.
*Adjust red chilli according to your taste.
* You can also add garam masala.
* The color of fritters depends of the spices we add.

Tips

** If you do not like raw smell of baby corn you can boil it for 3 to 4 minutes and drain water.
** You can also add ginger garlic paste in batter if you like masala flavour.
** If corn flour is not available then no problem add rice flour in place of it.
** You can cut baby into 4 pieces to get more crisp fritters.
** You can also cut into small pieces according to your taste.
** If you do not like it in bajji form then cut baby corn in 4 strips(thin) just coat batter on the baby corn and drop in oil.

** You can skip coriander and curry leaves, but it gives nice aroma and taste to fritters.

** If you want more crispy use bread crumbs, after dipping corn in batter roll it in bread crumbs and then deep fry.

Also check other snack/starter recipes by clicking link below pic

Baby corn Manchurian

Rava / Semolina Pizza

Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

Matar fry

Veg chow mein noodles

Dry cabbage manchurian

Paneer Tikka

Star Gooseberry masala

Stuffed Mirchi bajji

Paneer pinwheels

Pepper sev

Gujarat hi Methi Masala Khakhra

Vaamu Aaku bajji

Corn flakes chivda

Bhakarwadi

French Fries

Masala Peanut chaat

Hope you like crispy and tasty baby corn fritters. Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Tuesday, 16 April 2019

Green Chutney, how to make green chutney for sandwich, chaat and snacks

Green Chutney recipe with step by step pics and tips. Green chutney is the basic chutney recipe which is used in sandwich, veg rolls,cutlets, dahi vadas, burgers, chaat and snacks etc.. It is also known as coriander mint chutney which is very aromatic, fresh, spicy with fresh flavours of mint, coriander leaves and cumin seeds. It taste yummy when it is spicy and good for digestion. Adjust spicy accordingly if you are serving it for kids. As summer holidays started kids will be craving for snacks, so prepare this chutney and keep it in refrigerator, you can use it for 2 to 3 days if stored in glass container . There are few ways to prepare green chutney's, but trust me the way which I am explaining give you very tasty & everyone will loves to have it. I prepared this green chutney for baby corn fritters(Next recipe 😍).

It is very easy to prepare in jiffy, so if you are not interested to use preserved chutney you can prepare fresh. I added few roasted gram/putnalu/ bhuna hua chana dal to keep chutney thick. I had this chutney with idli's too, it tasted very nice 😋. Let's start recipe....

Green Chutney

Preparation Time : 15 minutes
Cook Time : 0 minutes
Serves : 4 people
Category : Chutney's
Recipe Cuisine: Indian
Main ingredient: Coriander leaves, mint / pudina leaves
Author : Aruna SarasChandra

Ingredients

Coriander leaves - 1 bunch/ 1 cup
Mint / Pudina leaves - 1/2 bunch / cup
Green chilli - 2 to 3 (adjust)
Ginger - 1 inch
Garlic - 2
Lemon juice - 2 tsp
Cumin seeds - 1 tsp
Roasted Chana dal / putnalu - 1tsp
Salt as per taste

Instructions

1) Pluck mint and coriander leaves(You can use tender coriander leaves stems). Clean both leaves in more water 2 to 3 times and drain water from it in colander. (**Check tips)

2) Take a mixer jar add Coriander leaves. (** Check tips)

3) Add washed mint / pudina leaves to the above.

4) Add green chillies, ginger pieces, garlic to the above.

5) Add roasted Chana dal, cumin seeds, salt to the above and grind it without adding water.

6) Now add lemon juice, few drops of water as per requirement.

7) Grind the above well to fine past as shown below.

That's it aromatic, spicy and tasty green chutney is ready to serve with any snacks or even with idli's.

Note

* Adjust green chilli quantity according to your taste and the variety of chilli you use.

* You can skip adding garlic.

Tips

** Use fresh coriander leaves and mint to get good aroma and taste.

** Use 1 cup/bunch of coriander leaves and 1/2 cup/bunch of pudina leaves to get good taste and aroma.

** Wash both leaves well in water.

** You can skip roasted Chana dal. It is used as binding agent, it keeps chutney thick for long time. Otherwise chutney will leave water after some time.

** As we are adding cumin seeds, ginger and garlic this chutney helps for digestion.

** Adding lemon juice will gives good taste to chutney.

** Do not add more water while grinding, green chutney taste good if it is thick.

Also check other chutney varieties by clicking the link below image👇

Ugadi Pachadi

Green tomato chutney

ChuukkaKura/ Khatti palak chutney

Guntur Dosakaya Pachadi

Brinjal chutney

Kobbari perugu pachadi

Ridge gourd chutney

Coriander Tomato chutney

Coconut Chutney

Raw Mango Moong dal chutney

Pudina coconut chutney

Hope you like this Green chutney. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Monday, 8 April 2019

Mango Rice || Mamidikaya Pulihora || Mavinakayi Chitranna recipe

Mango rice with step by step pics,tips and youtube video . Mango rice is sour, sweet, spicy, tangy and tasty rice item which is easily prepared. It is also known as mamidikaya pulihora in Telugu and mavinakayi chitranna in Kannada, Manga Sadam in Tamil.

mango rice || మామిడికాయ పులిహోర youtube video link

https://www.youtube.com/watch?v=145QcBHST1s

Mango rice is one of the main recipe for Ugadi festival in South Indian homes. Today's recipe is simple version of mango rice using raw mango without adding any pulihora powder or pulihora gojju. Just like lemon rice and coconut rice we can also pack it for lunch box, just like other pulihora's it tastes great after fews hours of preparation 😋, as rice absorbs the sourness of raw mango. Also check Mango Lassi,

Mango Falooda,

Mamidikaya pappu/Mango dal,

Mamidikaya pessara pachadi

The taste of Mango rice depends upon the tempering and how the raw mango fried.

Let's start recipe.

Mamidikaya Pulihora

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 bowl
Category : Rice items
Recipe Cuisine: Indian
Main ingredients : Mango, Rice
Author : Aruna SarasChandra

Ingredients

Raw Mango grated - 1 cup
Rice - 1 glass/cup
Water - 2 glasses

For tempering

Oil - 2 tsp
ghee - 1 tsp (optional)
Cashew nuts - 7
Ground nuts - 2 tsp
mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chana & urad dal - 1 tsp
Hing - 1 pinch
Curry leaves - 1 sprig
Coriander leaves - 1 tsp(chopped)
Ginger - 1 tsp(finely chopped)
Green chilli - 3 to 4
Red chilli - 2
Turmeric powder - 1/4 tsp
Salt as per taste

Instructions

1) Clean rice under water 2 to 3 times and soak rice in 2 glasses of water for 15 min and cook it by adding 1 to 2 tsp of oil. Once done spread it on plate to cool. (** check tips)

2) While rice cooking, peel raw mango skin, grate it and keep it aside. Also split green chilli into pieces and finely chop ginger and keep it aside.

3) Heat a Kadai with ghee/oil and fry cashew nuts till changes color and take it into plate.

4) In the same Kadai add remaining oil/ghee add mustard seeds when it starts splutters add chana & urad dal, ground nuts fry it on medium to low flames. When it starts changing color add cumin seeds and fry it.

5) Now add green & red chillies, ginger, curry leaves, hing one after other and fry everything well.

6) Add grated mango to the above along with salt and turmeric powder.

7) Mix the above well and cook it for 2 to 3 minutes on low flames or till mango shrinks. (** check tips)

8) Now add the above prepared raw mango tempering,chopped coriander leaves and fried cashew nuts into cooked rice.

Mix the above well with spatulla. That's it very very divine tasty mamidikaya pulihora is ready. Offer it to God and serve it 🙏😍😋.

Note

* Adjust grated raw mango quantity according to quantity of rice you used and sourness of Mango.

* Also adjust green chillies accordingly to your taste.

Tips

** Add 1 or 2 drops of oil while cooking rice to get fluffy and separated rice grains.

** Do not cook rice too smooth.

** As cashew nuts fry fastly we fry it first and keep it aside.

** we can also fry ground nut separately or use already fried ground nuts. But freshly fried ground nuts tastes good.

** You can also fry grated mango separately and add it into tempering, but frying it along with tempering will taste good, green chilli will absorb raw mango sourness and tastes great while eating. (Which most of us love to have it 😋).

** Do not add fried raw mango gojju into rice at a time, it may taste more sour and tangy. So add small amount and then adjust.

Hope you like the divine tasty mamidikaya pulihora recipe and tips are helpful to you. Also check other related recipes by clicking the link below the pic....... 😍🤞