Corn & Peas Fritters - Blog Hop Wednesdays


     
                                     Ok I will name this Blog Hop Disaster Wednesday.........

Last week when I decided to hop into the blog I was to paired with  this Wednesday..I decided to make Khandvi  from Santhosh Bangar's blog Santhosh's Kitchen.... I was a little apprehensive in the beginning coz I have had a bad experience before with this dish...but I like to challenge myself  ...tried it out again (over confident:)....I tried out the Microwave method of making the Khandvi...all was fine....till the time came to roll the Khandvi.....I was successful with few but the rest just refused  to be rolled (Picture Below).....the dish tasted exactly like it should have  and it disappeared in minutes....but it just wasn't presentable....So that was disaster number one.

Now  Disaster Number 2...I tried Khandvi again yesterday (coz I wanted it to be presentable)...this was not me being over confident.....it was plain foolishness. I struggled and struggled  ...but this time the Khandvi just refused to set....I thought at some point between the one and half hours of struggling...my mom would come for my rescue....but my mom ..being my mom...totally disowned me looking at  my condition and left the kitchen...No Khandvi :(

Disaster Number 3... I was jinxed ..I had to make something ...went back to Santhosh's blog today morning and finally decided to do something quick and simple...Corn and peas Fritters.....had all the ingredients at home...and they tasted good. Came to me room to quickly put up the post...only then to realize that Santhosh actually made these fritters for her Blog Hop Wednesday from another blog ( Anamika Aruns Taste Junction) last month...:))))

Moral of the story : Always read the entire post before trying out the recipe and
 Khandvi is only for experts.





Ingredients
Print this recipe

Recipe source : Santhosh's Kitchen

  • 1 cup Corn Kernels
  • 1/2 cup Peas
  • 1/2 cup Channa dal (Bengal gram)
  • 2 Green Chillies
  • 1 medium Onion (finely chopped)
  • 1/2 inch ginger
  • 1 tbsp Dill Leaves
  • 1 tbsp Coriander leaves
  • 3 to 4 Curry leaves
  • Salt to taste
  • Oil for Deep Frying
Method
  1. Soak Channa Dal in water for 2 hours. Cook corn and peas in water with little salt. Drain and keep aside.
  2. Drain the Channa Dal, transfer to a mixie or blender, add cooked corn and peas, ginger and green chillies. Grind to a coarse paste .
  3. Transfer to a bowl and mix in the onion, salt, chopped dill leaves, coriander leaves and curry leaves. Mix well.
  4. Heat oil to deep fry, Make flat patties with the ground paste and fry in oil. Do not move the patties for 30 seconds (they might break apart). Fry till they turn dark golden brown.
  5. Serve with chutney or Tomato ketchup.


Sending this to Radhika :- Tickling Palates

Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more