Monsoon munchies
There’s nothing like celebrating monsoons with piping hot chai, spicy mirchi pakoras, crunchy aloo pakoras, punjabi paneer pakoras and yummy traditional snacks. The monsoons bring with them, the temptation to nibble on all those fried, crunchy munchies you try and avoid for the rest of the year to stay fit. As different pakoras are an all-time favourite delicacy for most of us, traditional snacks made of corn, baby-corn, saboodana and even rice pakoras add to the flavour of the season.
And what better way than experts sitting at home giving you some interesting recipes to savour? Nirmala Gupta, a housewife, who makes makai seekh kebabs during monsoons says, “We got bored of the regular bread or vegetable pakoras so, last year I decided to experiment with corn. I just mashed some boiled potatoes and cheese with corn, and fried the mix. It only takes a few minutes to make. In fact, I often make burgers with it.”
While some experiment with corn kebabs, others try out saboodana to make mouth-watering cutlets. Sonia Nathani, a housewife says, experimenting with saboodana has never been so much fun. “Soak saboodana in water for sometime, and then mash it with potatoes, and add flavours, it turns out yummy. It doesn’t take much time to make and you can serve at least six people. You can just make small balls and fry them,” she says.
Chefs also suggest sizzling nibblers made of corn. Says Raman Rai, a chef from Emperor’s Kitchen, “Nibblers are a great time pass while you’re stuck in the rains. You can use whatever you want, like onions or green chillies and then dust the corn with cornflour. Deep fry till corns are crisp. Finally, add aromatic seasoning powder. Serve hot.”
Corn Seekh kebab recipe
Ingredients
w 250 gm corn (boiled)
w 1 potato (boiled)
w 1 bread slice (soaked)
w 4-5 green chillies (chopped)
w 1 tbsp green coriander leaves (chopped)
w 1 tbsp garam masala powder
w 1 tbsp lemon juice
w 1/2 tsp salt
w 1/2 tsp chilli powder
w 1/2 tsp ginger (chopped)
w 1 cup oil to fry
Method
Make a smooth paste of cooked corn without adding water. Place the corn in a bowl. Now add boiled and grated potato, soaked bread, chopped green chillies, green coriander, garam masala, lemon juice, chilli powder and ginger. Mix well. Heat oil in a pan. Make rolls out of the dough like seekh kebab and deep-fry till they become golden brown. If you don’t want to fry them, you can cook it in a tandoor to give it a unique taste.
Saboodana Cutlets
Ingredients
1/2 kg potato
100 gm saboodana
50 gm groundnut
2 tbs coriander leaves
1/2 tbs red chilli powder
1/2 tbs garam masala
Salt, to taste
Oil, to fry
Method
Boil potatoes, peel and mash them. Soak saboodana in water for two hours. Mix it with mashed potatoes. Crush groundnut and mix with potatoes and saboodana mixture.
Mix all the ingredients together in the mixture prepared. Make small balls and fry till brown. Serve with pudina chutney and see how your guests lick their fingers.
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