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

peas puloa

Just simple peas pilaf,no masala powder to over power the natural taste of basmati rice.

Ingredients

Print this recipe

• 2 cups basmati rice
• 3 medium onion (finely sliced)
• 1 1/2 tbsp ginger garlic (fresh crushed to a coarse paste)
• 1 tsp cumin seeds
• 6 tbsp ghee(be generous)
• 4 cardamon
• 3 cloves
• 1 bay leaf
• small piece cinnamon
• 1 cup peas(fresh or frozen)
• 3 tbsp chopped coriander leaves
• 1 tbsp chopped mint leaves
• 4 green chillies (slit)
• 3 1/2 cup water
• salt to taste

Method

1. Wash rice and soak in water for 15 minutes.
2. In a thick bottom pan or rice cooker add ghee,when little hot add cardamom,cloves,cinnamon and bay leaves,stir for a minute.Now add ginger garlic paste and fry for a minute then add the sliced onion and fry till the onion turn light golden brown.
3. Now add green chillies and peas stir for few seconds (if using fresh peas cover and cook for few minutes),add the basmati rice and fry till moisture in the rice evaporates.
4. Now add water ,salt and chopped coriander and mint leaves.
5. cover and cook till done.
6. serve with raita