Corn, Potato & Peanut Stuffed Fritters – Low guilt kind…

Corn Potato Peanut Stuffed Fritters – Low guilt kind… Succulent and meant to be had piping hot, finger licking & smacking of yumminess!

It’s Wednesday.. Do you know what that means ? Yep Just 2 more days of school madness until weekend hits. Then we have a new kind of madness. The weekend kind.. Is it just us or are most families do the crazy loopy loony tunes dance. Just before you go and prescribe anything, I just want to state on record. It’s the happy crazy kind. Cause busy is always better than keeping your mind idle! Shudder!

It’s such a beautiful day today that I did not even mind the constant din of the construction crew. Does estrogen high leads to such things? Who knows? Maybe yes and maybe a no? In any case there I had made all the prep for my kids favorite baingan bhartha ( recipe up pretty soon ) when on foraging in the pantry, inspiration struck. 

This particular kind is a mix of this and mix of that – If you have read through my blog posts , you would know that inspiration strikes me at the strangest of the times and places. So a combination of bhajji, bonda, pakora or hush puppies – in this Kuzhipaniyaram or appe pan.

This recipe yields enough to satisfy the after -school craving, of course ably supplemented by a cup of milk and a fruit. And if A1 comes from particularly grueling day, then a slice of banana bread too !

Pick one!
Pick one!

Yield : About 24 pieces   Serves: 2, 4 depending on the hunger level!  

Prep time : 20 min        Cooking time : 20 min

Ingredients :

For the stuffing mix

  • Potatoes : 2 -3 , Medium sized, Boiled and mashed
  • Onion : 1 – small size or replace with scallions – optional : finely chopped
  • Fresh or frozen Corn Kernels : 1.5 cups. I used the frozen one and microwaved it for about 2-3 minutes, so they were tender
  • De skinned Raw peanuts : 1/4 -1/2 cup, roasted and pounded very very coarsely
  • Kasuri Methi : 1/4 tsp. Finely crush and then add to the mix.
  • Turmeric powder : 1/4 tsp.
  • Amchur : 1/4 tsp
  • Jeera – Dhania powder : 1/4 tsp
  • Chilli powder : 1/4 tsp ( completely dependant on your spice levels )
  • Mix of cilantro and mint fresh herbs : chopped finely : 1/4 cup
  • Salt : 1 tsp, adjust to taste

 Batter mix :

  • Besan or Chickpea flour : 1 cup
  • Rice flour : 1/4 cup
  • Kashmiri chilli powder : 1 tsp
  • Ajwain seeds : 1/4 tsp
  • Baking soda : a very tiny pinch ( 1/8 of a tsp). Optional
  • Water : 1/2 cup ( to be added in stages )

Method:

Vegetable stuffing :

  • In a large mixing bowl, mash the potatoes , preferably the yield is with very little lumps.
  • Add in the chopped fine onions or scallions if using.
  • Roughly pound or crush the tender corn . The idea is it is slightly smashed but whole kernels of some of it is visible. YOU DO NOT want to make it a paste.
  • Add in the rough pounded peanuts ( again optional).
  • Add in all the dry spices , salt and fresh herbs.
  • Mix it well . Taste test it for spice and salt levels and adjust if needed.
  • Make small 1.5- 2 inch balls out of it. The idea is these get coated in the batter and get pan fried in the appe pan. So the size of it completely depends on the scoop of your pan. 

Batter cover:

  • In a smaller mixing bowl, add in all the dry ingredients of the batter mix and mix it well.
  • Add water in stages so you have a very thick consistency. Preferably the pancake batter consistency.
  • Too watery and it will not coat well, too thick and it would be too dry for the fritter.
  • You might need more or less of the water , depending on the flour quality.

Cooking :

  • Heat the appe pan and either spray mist it or add a tsp of oil to each of the scoops.
  • Take a ball of stuffing mix, dip in batter cover and gently drop it in the appe pan.
  • It should sizzle and cook on medium-high heat.
  • Using a bamboo skewer , flip it to the other side in about 2-3 minutes.
  • Make sure they are nice and even brown when you take it out.
  • Patience Patience, do not make this in high heat, You will simply ruin it!

Serve with mint coriander chutney, hot and sweet sauce or just eat them plain.

Want to make it the traditional way : just deep fry them !

Have it with a cup of garam chai or cold coffee.. Either way you cannot go wrong!

 

[yumprint-recipe id=’21’] 

 

 

 

 

Tadka Pasta – Spiced, Indian version of an Italian favorite

Tadka Pasta – Spiced, Indian version of an Italian favorite

Yesterday was one of those whiny gripey days where you simply could not put your finger on the reason, but the general snarl quotient in our house was pretty high… Long day followed by driving kids around for classes, dentist appointment, project help, homework and more. So nothing unusual, but hey we all can have our off days right? But all of us on the same day is a bit of a mystery. Could be the advent of fall and shorter days, could be I stepped on the scale in the morning, could be a snarky conversation, could be a stubbed toe, could be a dropped glass mason jar, could be a drooping tomato plant, could be a missing credit card and a forgotten appointment. What an eventful day !

We all needed something different, not the usual. Borne out of necessity is this adaptation.. A fantastic fusion of cuisines for your palette.. A must try!

Cooking time : 15-25 min Serves : 4

Ingredients :

  • Whole wheat Organic pasta of your choice : 3 cups, cooked al dente
  • Olive oil : 2 tsp
  • Fennel seeds : 1 tsp
  • Onion: 1 , sliced in slivers
  • Tomato: 1-2 , chopped roughly
  • Mix of sweet peppers : sliced finely, 1 cup
  • Organic baby Spinach : Roughly chopped, 1/4 cup
  • Yellow squash : 1 , sliced thinly
  • Fresh herbs of your choice : Chopped , 1/4 cup
  • Garam masala : 1-2 tsp
  • Dried Italian Herbs mix : 1 tsp
  • Chilli Flakes : 1/4 tsp
  • Salt : to taste

Method:

  • Boil the pasta till just tender and set aside to cool.
  • In a wide skillet/ wok / fry pan of your choice, heat the olive oil and add in the fennel seeds.
  • Add in the onions and sauté till tender .
  • Add in the squash and the tomatos and the sweet peppers sequentially.
  • Salt this veggie mix so you have crisp but tender cooked veggies.
  • Add in the spices and dried herbs and toss it well.
  • Finally add in the cooked pasta and toss well.
  • Add in the fresh herbs, stir once and serve
  • Pile it on a plate and dig it in!

 

 

 

 

Moist Coffee ( Espresso) – Cocoa Banana Chocolate Chip Muffins

What do you do when you have bananas attracting fruit flies ( well almost ) and you have an impromptu out of town trip on your hands ? Well you have many options, I say.. Transform the bananas into

  1. Banana bread
  2. Banana and nutella concoction of various kinds
  3. Choc and banana combination .. Ooh!!! heavenly…..
  4. Experiment – coffee, cocoa and banana and white choc chip.

I mean seriously you cannot go wrong with any of these combinations , but the last option was just begging to happen.. So here we go..

Adapted from Various sources

Yields 14-16 muffins Prep time : 15 min   Baking time : 20 -25 min

Ingredients:

  • 3 large over-ripe bananas (1 1/2 cups), mashed 
  • 1 1/2 cups self rising flour
  • 1/2 tsp baking soda
  • 1/3 cup baking cocoa – unsweetened
  • 2 teaspoon instant espresso powder or instant coffee powder
  • 1/3 cup white chocolate baking chips
  • 1 egg, whisked very well
  • 3/4 cup packed brown sugar
  • 1/2 cup unflavored oil or olive oil
  • 1/3 cup milk 

Method:

  • Preheat oven to 350℉.
  • Paper line or prep muffin pans for the required quantity .
  • Add in the baking soda to the flour and mix it very well. Next add in the instant coffee or espresso powder and whisk it very well as well. Follow it with the unsweetened cocoa powder next
  • In a mixer or blender of your choice, combine mashed bananas, sugar, and oil. Mix until well blended.
  • Add milk and egg.Blend well as well.
  • Add the dry ingredients to the wet and fold in the choc chips in it.
  • Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.