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.
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
- Soak Channa Dal in water for 2 hours. Cook corn and peas in water with little salt. Drain and keep aside.
- Drain the Channa Dal, transfer to a mixie or blender, add cooked corn and peas, ginger and green chillies. Grind to a coarse paste .
- Transfer to a bowl and mix in the onion, salt, chopped dill leaves, coriander leaves and curry leaves. Mix well.
- 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.
- Serve with chutney or Tomato ketchup.
Sending this to Radhika :- Tickling Palates