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