Corn Cutlets

Healthy, crunchy and crisp melt in the mouth cutlets made with corn and mashed potatoes. Corn patties is also famous monsoon snack since they are freshly available at that time. These corn cutlets are really mouthwatering ,yummy instant snack, no onion or garlic, they can be served in kitty parties, birthdays, kids tiffin, high tea parties or as vrat food.  

Have already posted Sweet Corn Cheese Balls, today its time for Corn Cutlets. 

Ingredients 

1.1/2 Cup Packed Grated Boiled Potato
1 Cup Crushed Boiled Corn kernels
1 Cup Boiled Corn kernels
2 Green Chilies -  crushed
1/2 Teaspoon Ginger paste
2 Bread slices powdered
1/4 Teaspoon Roasted Cumin powder
1/2 Teaspoon Amchur powder
1/2 Teaspoon Chat masala
1/2 Teaspoon Sendhav Salt or to taste
2 Tablespoons Corn flour
2 Tablespoons Coriander leaves - chopped

Method
Cook corn either in microwave or cooker. In microwave for 8 to 10 mins or in the pressure cooker for 1 whistle. When cooker steam cools off, then remove corn kernels using a knife.

Reserve one cup corn kernels and the rest crush in a mixer slightly by pulsing it. No need to make a smooth paste we want a coarse paste.

Transfer to a mixing bowl . Add boiled & mashed potatoes , corns and rest of the ingredients. Mix everything well, taste for salt and spice and add if anything required. 

Divide the dough to small / medium equal size balls . Shape them into cutlets depending on your choice . You can do round flat disc /oval / heart shape / use any cookie cutter to give special shape . I have used an oval cookie cutter to them shape.

Heat 2 tablespoons oil in pan and shallow fry them till golden on both sides . 

Serve Corn Cutlets hot with ketchup / green chutney.

Labels : Corn Cutlets, Kebabs, Starters, Tiffin, Kids delight, Party pleasers, Savory Snacks, Snacks, Corn, Mashed Potatoes, Vegetarian, No Onion No Garlic, Vrat

Tomato Rice

March 18, 2014

This is a mildly spicy and tangy rice preparation that is so tasty and easy to make. This can be packed in the lunch box, for kids. This can be served with papads and pachadi.

Ingredients
1 Cup Rice (Kolam or Basmati) (I used Kolam)
2 Medium size Tomatoes
1 Onion finely chopped
1 Teaspoon Ginger-Garlic paste
2 Fresh Red or Green Chillies ( I used red)
1/4 teaspoon Garam Masala powder
1 Maggi veg soup cube
1/2 teaspoon salt

1 Teaspoon sugar

1.1/2 Cup water

For the tempering
1 Tablespoon oil + 1 teaspoon ghee
5 Peppercorns
2 Inch piece Cinnamon
2 Cardamons
4 Cloves
1/2 Teaspoon Fennel Seeds
1/2 Teaspoon Cumin Seeds
1 Bay leaf

For Garnishing
1 Tablespoon Coriander chopped

Method

Wash the rice and keep aside. In a blender add the chillies, ginger-garlic paste, garam masala powder,maggi cube and blend till fine paste add the tomatores and blend to make a puree.

In a pressure pan heat the oil + ghee add all the ingredients for the tempering when they release an aroma add the chopped onions and fry till light brown. Add the ground paste and fry till dry and oil leaves the sides.  Add the rice and fry well.  Add water, salt and sugar and stir.  Bring it to a boil. Cover the pressure pan and take 2 whistles on high flame.  Cool and garnish with coriander leaves.  Serve hot.

Labels: Rice, Tiffin, Vegan, Main course.