Fresh Take

Rains bring the need for deep- fried, de­li­cious com­fort food. Give your taste buds a treat this sea­son.

India Today - - CONTENTS - By OLINA BANERJI

On the cover dated July 16, 2012, Lisa Ray’s gown was cour­tesy Gauri and Nainika at Ensem­ble. The omis­sion is re­gret­ted.

MOONG DAL WAF­FLES

In­gre­di­ents

Soaked moong dal 1 cup, bak­ing soda 1 tbsp, dry red chill­ies 3/ 4, whole cumin 1 tbsp, black pep­per­corns 1 tbsp, chopped co­rian­der 1 tbsp, salt to taste

Method

1. Dry roast whole red chill­ies, pep­per­corns and cumin till fra­grant. Pulse in grinder till crushed. 2. Drain moong dal and blend with half cup wa­ter till its a fine thick paste. Sea­son with roasted masala. Add bak­ing soda. 3. Pre­pare waf­fle maker with but­ter on both sides of iron plates. Pour a large spoon­ful of bat­ter till level with the base. Cook till one side is crisp brown. Brown the other side less for a spongy top. 4. For minted yo­ghurt sauce, mix hung curd 1 cup, dried pep­per­mint 2 tsp, green chut­ney 2 tbsp, pinch of su­gar and salt and pep­per to taste. Re­frig­er­ate till served.

CORN AND COTTAGE CHEESE CUT­LETS

In­gre­di­ents

For corn tikkis: Boiled sweet corn 1 cup, boiled pota­toes 2, chilli gin­ger paste 1 tbsp, cumin pow­der 1 tsp, su­gar 1 tsp, mango pow­der 1 tsp, corn­flour 1/ 2 cup, salt and pep­per. For pa­neer mix: Pa­neer 150 gm, a small chopped onion, finely chopped co­rian­der, green chill­ies 2, salt to taste.

Method

1. Mash the corn leav­ing some ker­nels whole. Mix with mashed potato. Mix with all other in­gre­di­ents and bind it with corn­flour 2. Shape into cut­lets and shal­low fry with 1 tbsp of oil. 3. Heat 1 tbsp of oil in frying pan and stir fry the onions till translu­cent. Add chill­ies. 4. Re­duce heat and add grated pa­neer, sea­son­ing and co­rian­der 5. Re­move from heat and stir fry the mix­ture. Serve with plum chut­ney.

Calo­rie count 350 per serv­ing

Calo­rie count 150 per serv­ing

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