Corn & Fenugreek Rolls...Apt accompaniment to my winter evenings!

Sunday evenings are relaxed. If its winter season then for sure after an afternoon nap, my husband and i curl up in a warm blanket in our living room and watch our favorite movie. My best time! 

So last Sunday had been a hectic affair. Too much of cooking happened in my kitchen and by the afternoon i was half dead.  I had already planned a simple dinner, a bowlful soup with some homemade garlic bread. Yes, so now you know what got me so tired. Sunday was all about baking. A fresh fruit cake (which will be coming in soon) and then a garlic bread. Aaaah! A yummy tummy weekend for me and P. 

I had made some food preparation for our evening movie time as well. Yes, Of course! I know, i am incorrigible. After so much whole day work, i couldn't resist making some snacks for the best time i look forward to spending with Mr.P.

Since long i wished to use fresh methi leaves in deep fried rolls. I had freshly bought produce from the market and before i could use it in my aloo-methi, i thought to innovate! So i caught hold of some frozen corns and paneer and just made a delicious roll, different yet delicious. A lightly spiced fried roll along with some curry leaves dip came out as an apt evening snacks for winters. Swathed in layers of quilts, my P and i simply loved them with ginger tea and lost the count of how much we ate. 

A Sunday full of baking activities, an evening with my love and a hearty light meal. Who says that only fancy stuff can be alluring. You need to have an eye for the best! Such a perfect Sunday, well spent with my two favorites, my P and kitchen lulled me to a contented peaceful sleep with no worries of Morning morning blues!

Ingredients:-

1 cup Fresh Fenugreek leaves (washed & very finely chopped)

3/4 cup Cottage cheese (crumbled)

1 cup sweet corn kernels

2-3 green chillies

1 tsp red chilli flakes

1 tsp minced ginger

1/4 tsp black pepper

1/2 tsp garam masala 

5 tbsp maize flour

2 tbsp rice flour

Oil to deep fry

Chaat masala to sprinkle

Steps to follow:-

1. Wash the fenugreek leaves and chop them very finely. 

2. Remove the excess water from the leaves by pressing the leaves in batches between your palms. Keep it aside.
3. Blanch the sweet corn kernels and strain it, to remove the excess water.

4. Whiz the sweet corn kernels roughly.

NOTE: You don't have to make a paste here. Just roughly blitz them.

5. Mix all the ingredients (except oil and chaat masala) and roll them into cylindrical shape.

NOTE: Only if you feel the mixture is dry, then add water drop wise else as per my recipe the water from the washed fenugreek leaves will suffice.

6. Heat oil in a pan for deep frying.
7. Deep fry until crisp and golden brown.
8. Transfer them on paper napkins to remove excess oil. 

9. Sprinkle some chaat masala and serve hot with tomato ketchup or any green chutney along with coffee or ginger tea.
 

Isn't this a simple yet a perfect evening snacks for those breezy winter evenings, when you sit down by your terrace and watch the sun go down and listen to chirping of the birds while they flock back to their nests, calling it a day!

Have a sumptuous snacker evening! 

Cheers.. :)

 

Corn & Spinach Canapes...a burst of flavors!

Morning rush at my house is crazy! Believe me that's the hour of the day when i am busiest and literally hopping from one area to another...Maddening it is! 

Hmm..guess by know you would have assumed that there would be kids around who create such a ruckus! ha ha ha..Trust me, there are just two of us in my home, my dearie husband and me...ofcourse! Still a havoc...is what you would be wondering now!!!??? Just lots of work, all of which i want to do by myself. I know, i know, i am bit finicky!

So, my day starts early and is followed by a few rigorous rounds of Surya Namaskar & then i a peaceful meditation which completely de-stresses me. Aahh! Keeps me sane even in times of utter commotion.

Once i am through with my exercise regime, my real work begins!..Phew! Prepare breakfast, get the lunch ready, pack the tiffins, get the house cleaned, see off my husband and finally leave for my work.

Lunch is usually simple affair for which i do some basic preparations an evening before. But i dread breakfasts coz i am never able to think differently for this meal of the day, perhaps, the hectic schedule and my panic stricken state being the reason, which doesn't let me think beyond the regular stuff. Poha, parathas, sabudana khichdi, chilla or cornflakes with a fruit bowl or sprouts are usual. Yet nothing exciting!

My husband is an avid food enthusiast yet has never complained about mundane breakfasts served to him. Was it just a guilty wife's confession or my husband never really had any concerns. Well, i am absolutely clueless till date. Nevertheless, my take is on the former, so that i constantly aim for something new. 

Little did i know that today morning was the day of a miracle. I stumbled into some frozen corns and 6-7 slices of bread. Looked around in my fridge a bit further and caught hold of a pack of cream. Strange, but i knew all had been done. I just happen to utter to myself, 'Viola!! Wonderful, i'll try some corn canapes today' ..unaware of the recipe, just concocted by me a seconds ago, i was confident enough that i would be able to conquer a delicious experiment. So just followed my gut feeling & i nailed it!

He was astounded with the pleasure & joy at the sight of my invention. Needless to say, he gorged on them and finished all in no time. What a feeling it was!! A victorious wife in me just smiled with contentment and happily saw dearie hubby off at the building elevator...

So if you feel to impress your some loved one, bang on, NOW is the time! Win all the hearts with this sumptuous creamy corny-spinachy dish.

Moral of my story: Just follow your heart and you will succeed!

Ingredients:-

5 - 6 slices of bread (preferably white bread) 

100 gms sweet corn

5 tbsp heavy cream (I used Amul one)

1 tbsp finely chopped green chillies

1/4 cup chopped Spinach

1/2 cup chopped onions

1 tbsp butter

1-1/2 tbsp chipotle sauce (available in grocery stores)

2 tsp honey
1 tsp grated ginger

Seasonings required - 

Oregano, Garlic bread herb seasoning , red chilli flakes (From the brand Urban Flavors)

black pepper and salt (as per taste)

Steps to Follow:-

1. Microwave the corns with some water in a microwave safe bowl for 3 mins (at 100% power)

2. Once they are soft & supple, and strain them, ensuring all the water is drained.

3. Transfer the corns to a microwave safe bowl and throw in the following - chopped onions, green chillies, butter, heavy cream, chipotle sauce, grated ginger, chopped spinach

4. Throw in the spices for flavor as per your taste (I added more quantity of red chilli flakes as i like it to be HOT!)

5. Thoroughly whisk the misture once or twice and microwave again for 3 mins

6. Now add honey and give whisk one more time.

7. Cut the bread slices into squares with the help of a cookie cutter.

NOTE: You could play around with the shape of the canapes. Instead of squares, you could simply remove the edges of the slice and cut into two triangles. That would work too or may be have roundels!! Just need to be creative!

7. Pre-heat the oven at 150 degree celcius for 15 mins

8. Line an aluminium tray and brush it with slight oil.

9. Place the square shaped bread on the tray and now top mixture on the bread and spread it well. 

9. Bake for 10-15 mins, till you see the crust browning.

10. Garnish each canape with some coriander 

NOTE: 

1. You have to roast/grill the roundels only on one side. Do not flip them.

2. To check the doneness of the roundels, you may touch them and see if they appear crispy and crunchy.

3. When they are ready, arrange them on a platter and serve hot! Not necessarily with a dip coz its already spicy and sweet.

Variation:-

1. Incase you do not have a oven at home

2. Heat a pan/tava/griddle on the gas stove and spread some butter and let it melt.

12. Once the pan is hot, carefully arrange the canapes on the pan (Do not overcrowd)

13. Ensure the flame is on medium else all will burn. 

14. Let the canapes toast on the pan for a sometime while you regulate the flame from low to medium as needed.

Corn is high in Vitamic C and Spinach has good amount of Iron, so this forms a sumptuous and indeed a wholesome and appetizing breakfast. You could accompany these yummy finger food with your choice of mocktail and you will be transported with pleasure!! 

Pineapple & Corn Chaat Verrine

Lately, my days have been super super busy. Both work & home. Work is usual but home is a bit coz of festive fervor. Guess its not just me, Diwali is round the corner and everyone in my neighborhood and in my family/friends circle seem to busy with the festive planning. 

Oh yes! Diwali, is a big big celebration in India. It’s a very prominent Indian festival which span up to four days. Family, friends and lots & lots of food is the idea of enjoyment. Trust, in today's world of  the illumination of homes with lights and the skies with firecrackers is an expression of obeisance to the heavens for the attainment of health, wealth, knowledge, peace and prosperity.

So, i was talking about my busy schedules these days! Too much of cooking-shooking happening in my kitchen. My preparations for Diwali party are on! Any family get together is a perfect time for feasting!  Honestly, my work schedules don't  permit me to call for a big feast on a weekdays and Sundays mostly get engaged in boring household queued up errands! So i compensate when there are festivals. I always look forward to hosting such fun parties. Gives me an opportunity to share my love for food with my loved ones. What can be a better idea than this!

A typical dinner gathering at my place starts with some mocktails and this time some cocktails will also be on the menu, to satiate the quench for liquor for the men population. And also, any Diwali cards party is incomplete if there are no drinks served to the gentlemen. Adds to the fun! (Not my words, but feedback from the 'so called' men) So drinks and mocktails are followed by some starters and then the finally, dinner table is laid with variety of food with 4-5 choices for the guests. Finalising the items for this time's party has been a bit tough. I have been thinking aloud for the starter menu and somehow didn't wish to go by a regular paneer or chicken servings. They would indeed top my list for dinner but appetizers NO...

Chaat, the famous Indian street food had been in my mind for quite sometime now and after enough brainstorming i settled on for some of those sweet-tangy savories. An unusual combination of ingredients was my idea of chaat for 2014 diwali bonanza! So before serving to the guests on the D day, i did some experiment yesterday with a few items handy and trust the end result was marvelous! 

Corn and pineapple perfectly blends in my invention and have rendered diverse flavors to the chaat. Tanginess from pineapple and creaminess of the corns delivered a new dimension to this much acclaimed street food!

Its a must must for this Diwali coz this dish has all the traits of a winner!

                                

Ingredients:-

For Potato Crisps

3 big potatoes 

Oil for Frying

For Corn Masala

100 gms sweet corn

few sprigs of fresh coriander

2 tsp chaat masala

Black salt for taste

1 tbsp finely chopped ginger

1/4 tsp red chilli powder
1 onion (finely chopped)
Juice of lemons (adjust it as per your taste)  

Oil 

For Pineapple & Cucumber Dip 

1 small sized cucumber (Peeled and finely cut)

3-4 slices of  pineapple (cut into small sizes)

1-1/2 cups curd (not watery at all)

2 finely chopped green chillies

finely chopped coriander leaves

2 tsp sugar

Black salt for taste

2 tsp of roasted cumin powder

6-7 fresh mint leaves (crushed in mortar & pestle)

Green Chutney
1 cup Coriander leaves
1/2 cup Mint leaves
2 or 3 (If you like it to be spicier, you may add more) Green chillies
1/2 tsp Cumin seeds
Salt to taste
Juice of 1 lemon

Sonth (Tamarind Chutney)

2 cup tamarind pulp (soak dried tamarind overnight in water and then mash it next day and pass the fluid through a seive to get the pulp)
2 tbsp roasted cumin seeds powder
1 tsp red chili powder
1 cup sugar or as required - adjust as per your taste
rock salt or black salt as required
1/4 cup kishmish
Handful of ginger cut into julienne

For Garnish

Pomegranate seeds

Coriander leaves

Pineapple wedge for decoration

Steps to follow:-

 For Potato Crisps

 1. Peel the potatoes and cut them lengthwise into thin rectangular stripes 

2. Rinse the potato juliennes under run water very vigorously.

3. Soak them in cold water for sometime.

4. In the mean time, heat oil in a wok.

5. While the oil is getting hot, drain the potatoes and remove the excessive moisture by patting them well with a dry kitchen towel.

6. Now simmer the flame and add the potatoes in batches.

7. Keep the flame on medium now and constantly monitor the potatoes.

8. Once they appear crisp and light brown in color, with the help of a slotted spoon, seive them out of the oil and put on a napkin.

For Corn Masala

1. Place a griddle pan on a medium-high heat and add 1 tbsp oil.
2. Once hot, carefully add the ginger and saute well.
3. Now add some finely chopped onions.

NOTE: You do not have to roast ginger and onion.Just saute till the point they smell aromatic.

4. Now add corn to the mix
5. Add chaat masala, black salt, red chill powder and toss well.
6. Lid the griddle for 2-3 minutes allowing the flavors to completely seep into corn kernels.
7. Unlid after 3 minutes and squeeze in lemon juice and stir thoroughly and add chopped coriander
8. Transfer to a bowl and allow it to cool.

For Pineapple & Cucumber Dip

1. Whisk curd in a bowl ensuring its smooth and has no lumps

2. Add chopped cucumber, chopped pineapple, green chillies, black salt, sugar, roasted cumin powder, and chopped coriander leaves.

3. Now add freshly crushed mint leaves and whisk thoroughly.
4. If you feel the dip is too thick add milk. But ensure it does not have thin consistency

4. Refrigerate for sometime.

  

Green Chutney

Blend all the ingredients mentioned for green chutney and squeeze in the lemon juice once all has blended well.

Sonth or Tamarind Chutney

1. Place a wok on the gas stove and let it warm up.

2. Pour in the tamarind pulp in the wok and let it come to a boil.

3. Bring down the flame to medium and now add roasted cumin seeds powder, sugar, ginger julienne, red chilli powder and kishmish and salt as per taste.

NOTE: The tamarind pulp will reduce in quantity so add the spices accordingly
 
4. Stir continuously and would observe the mixture would start to thicken
5. When cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the sonth chutney whenever required with chaat or snacks.
 

Final assembling of the chaat

1. Grab a glass (small in height wold be the best, a V shaped glass or a martini glass would work wonders)

2. Place the fried potato crisps at the bottom of the glass covering 1/3 of the space.

3. To the next layer add the corn masala covering 1 inch of length.

4. Now spoon in a big dollops of cucumber pineapple dip and spread properly till the circumference covering the remaining space.

NOTE: Just ensure that you do not over load till the rim else while eating. Leave a few cm below the rim to allow you to mix while eating else it would create a mess when you dig into it.

5. To this concoction, add the the green chutney, sonth and sprinkle some pomegranate seeds.

6. Place a coriander leaf at the center and arrange a triangular shaped pineapple wedge on the rim of the glass.

Serve it immediately coz else it will become soggy. 

This tangy-creamy beauty is filled with the crunch & the munch in every bite. The taste will leave you tongue tickling and will make you go bonkerzzz!