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Saturday, May 29, 2010

Sweet Corn Vada / Jolada Vade

2.5 - 3 cups Sweet Corn seeds/ Jola
7-8 Green Chillies
1/4 inch sized Ginger
15 - 20 Curry leaves
1 medium sized Onion
10-15 strands of Coriander leaves
2 - 3 strands of Mint Leaves or  Dill leaves
4 - 5 tsp Rice flour
2 - 3 tsp Bengal Gram flour /  Besan / Kadle hudi
Salt to taste

Remove the outer cover of sweet corns and separate the seeds as shown in the picture below.

Grind green chillies, ginger, curry leaves, little amount of sweet corn into smooth paste without adding water. Grind remaining sweet corns coarsely without adding water.

Chop onion, mint leaves and coriander leaves into small pieces as shown in the picture below.

Add rice flour, bengal gram flour, chopped ingredients, salt to the vada batter and mix well.

Make lemon sized balls from the mixture and pat them on oil applied plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vadas in oil and deep fry until they turn golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve 15-18 Vadas.

Beans Carrot Palya

1.5 cups chopped Carrots
2 cups chopped Beans
Pinch Of Turmeric powder
1 tsp Chilly Powder
Grape sized Jaggary
Salt to taste
3 - 4 tsp grated Coconut
5 - 6 Curry leaves
1 - 2 pieces of Red Chilly
1 tsp Black Gram seeds
1 tsp Mustard seeds
1 - 2 tsp Oil

Chop carrots and beans into small pieces as shown in the picture below.

Put chopped carrot and beans in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, jaggary, salt, around 1 cup of water and cook them well by covering a lid. Stir it once in every 2-3 mins.

Once the water content is almost dried, add grated cocount and keep the palya in low flame for about 3-4 mins. Put mustard seeds, black gram seeds, red chilly pieces, oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to Palya. Mix well before serving. It goes well with Rice/Chapathi.