'Masala Corn' Stuffed Brown Rice Idlis

Finally...after two weeks of  sneezing and coughing....I am back to myself!!! Yeah!!! And now I am craving all the yummy spicy Indian food:))
So there goes a combination of my two favorite things- "Masala Butter Corn" and my new found favorite "Brown Rice Idlis".... to make the delicious and nutritious "Masala Corn Stuffed Brown Rice Idlies"

When I visited "The Steamy Affairs" in Pune last year..they had any and every variety of Idli..which you could think of!! There was Idli Manchurian..there was Buttermilk Idli...then there was Jungli idli....crazy names...but delicious !
Stepping on their footsteps..I am trying out my very own Idli combos!!!

Masala Corn:

1 cups frozen-(thawed to room temp) corn kernels
1/2tsp chili powder
1/2tsp kitchen king masala
1/2tsp chaat masala
1/4tsp mustard seeds
1tsp oil
salt
 Masala  Corn=Heat 1tsp oil, add mustard seeds,corn, salt, ,chili powder, masala etc. Sir fry till properly heated.
You can eat this by itself, with a squeeze of lemon and a dap of butter.( chopped raw onions and cilantro if you like)

Brown Rice Idli
2 Cups Brown Rice
1 Cup Urad daal
salt

Method:
1) Soak 1 cup urad daal and 2 cups brown rice for 8 hrs. Grind into fine paste and let it ferment overnight.After fermentation add salt to the batter.
2) Spray the Idli stand/mold with non stick cooking spray
3) Add few masala corn kernels, then idli batter, then masala corn kernels and then idli batter again into the molds.
4) Steam for 20 mins
5) Serve hot along with Sambar and Coconut Chutney

 Sambar and Chutney Recipe:
http://my-kitchens-aroma.blogspot.com/2012/12/brown-rice-idlis-and-dosa.html

"Fusion Cuisine"- Corn Kulchizza!! / Corn pizza on a Onion Kulcha

Kulchizza!!!
How cool is that??? Yes, I came up with that name!!
 A pizza made with "Kulcha" as a crust.....Kulchizza!
Yesterday ,we had our weekly playdate for the kids and I had made "Masala Butter Corn" on toast for the kids. I had made plenty of the corn and we had leftovers for dinner.
Masala Butter Corn......I had it when I visited India last month.At 'City Pride' theater..they had a stall which served this. They steamed the sweet corn kernels, added chili powder,salt,chaat masala, butter and a squeeze of lemon.

 

The steaming hot- sweet corn with all that spicy masala..ummm umm yummm.....definately made the movies more interesting!!
For dinner......I put together this Kulchizza with frozen Kulcha ,the masala butter corn, ketchup,some chopped onion and cilantro and cheese on top.

Since the Kucha is already stuffed with onion and spices....it makes a very flavorful pizza base/crust.
You can top it with any toppings of your choice.

Ingredients:
Masala Butter corn---
2 cups frozen-(thawed to room temp) corn kernels
1/2tsp chili powder
1/2tsp kitchen king masala
1/2tsp chaat masala
1/4tsp mustard seeds
1tsp oil
salt
1tsp butter

Pizza:
4 Onion Kulchas
8 tsp Ketchup
1/2cup chopped onion
4tsp chopped cilantro
1/2cup shredded cheese

1) Masala Butter Corn=Heat 1tsp oil, add mustard seeds,corn, salt, ,chili powder, masala etc. Sir fry till properly heated.Add the butter.
Serve this as is with a squeeze of lemon or chopped raw onions and cilantro.

2) Kulchizza-
Heat a nonstick pan on low heat
Place a kulcha on the pan.Spread 2 tsp ketchup, 1tbsp masala butter corn, onions, cilantro and shredded cheese.

3) Cover with lid and bake till cheese melts and the kulcha crispens on the bottom

Serve hot hot hot!

"Chatpata Chaat"- Corn Bhel / Corn Chaat

'Chaat' is my all time favorite! I can have chaat for breakfast,lunch or dinner....what is there not to like???...Sweet-tangy-spicy chutneys, all sorts of textures- crunchy, crispy, soft, all comes together to give us this mouthwatering delicious 'Chaat'. And there has been so much variety in the 'Chaat' that you can create chaat from almost anything!!!! Ok let me try to name all the chaats: There is Bhel, Bhel Poori, Pani poori, Sev Poori, Sev Batata Dahi poori, Radga Poori, Ragda pattice, Aloo Tikki, Chana Chaat, Papdi chaat, Samosa chaat, Basket Chaat, Tostitos chaat,Lucknowi chaat, Mexican chaat and Corn Chaat ufff...did I name them all?? I am sure there must be a zillion more that I  forgot to mention or don't know about!!

Ingredients:
A) Sauteed Corn: 

2 cups frozen and thawed/ fresh corn kernels
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp Garam masala
1tsp red chili powder
salt
2tsp Oil
1) Heat oil, add mustard, cumin.Let it crackle.Add the corn kernels,salt, masala, chili powder.Mix.


To make Chaat:
B) Sweet Tangy Spicy Tamarind and Jaggery Chutney:
1 tbsp Tamarind extract
1/4 cup grated jaggery
1/2tsp cumin-corainder powder
1/2tsp chili powder
1/4tsp chaat masala
salt
1/2cup water
Mix everything in the water and make Tangy-sweet- spicy chutney.This chutney is pretty watery.

For extra spice:
Crush green chilies and garlic together into fine paste. Add to bhel as needed.

C) Toppings

1) 1/2 cup finely chopped Onion and tomatoes
2) 1/2cup 'Farsan'/ Hot mix
3) 1/4cup Fine sev
4) chopped cilantro

D) Mix together sauteed corn, tamarind-jaggery chutney and all the toppings.
Add more chili powder for a spicier taste.
Enjoy!!!

"Appetizers"- Corn in Phyllo cups

I love Phyllo dough and I love Corn....put them together... and I have this 'Lovable' appetizer or 'anytimetizer'!!!
Both 'Phyllo dough' ( Phyllo, filo, or fillo dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine) and 'Corn' are so versatile you can use them in so many different ways. 
Photo Source- Wikipedia (In this photo- 'Baklava' made from Phyllo dough)

One more 'awesome' thing about Phyllo dough is that due to the 'food industry's' blessing we have already rolled- ready to bake- Phyllo dough sheets and cups, readily available.Otherwise think, what if you had to make the paper thin dough yourself...ufff! 
When I am short on time, I use the 'ready to bake' mini filo cups'.They are perfect to make bite size- single serve appetizers. Busy Girls best friend!

Ingredients:
Filling: ( The filling can be used to make Corn bhel topped with chopped onions, tomatoes,tamarind chutney or serve just as is or with a squeeze of lemon)

1/2 cup thawed corn kernels
1/4tsp garam masala
1/4 tsp red pepper flakes
1/4 tsp mustard seeds
salt
oil

For 'corn in phyllo'
15 ct mini phyllo cups
1tbsp hot and sweet sauce
1/4 cup chopped onion
1 tbsp chopped cilantro
1tbsp fine sev


Method:
1) Bake the phyllo cups according to packet instructions( I warm them up in the oven at 350F for 3-4 mins) to make them crisp.
2) Heat oil in the pan, add mustard seeds, corn kernels, garam masala,salt red pepper flakes and toss till warmed through.Let it cool.The filling should be somewhat dry.
3) To the baked phyllo cups, add 1 tsp corn filling. Top off with hot and sweet sauce, onion, sev and cilantro. Can add tomatoes too.

     Enjoy the crisp phyllo cups with the corn filling with tangy sauce and crunch onions and sev!

"Everyday Cooking"- Black bean and Corn Quesadilla

Had a rough start to the day.'M' usually leaves for work at 6.45 am on Thursdays. 'E' and me sleep till a little later.But today 'E' decides to wake up even before 'M' leaves for work.So obviously I have to wake up early and start the day....
Then.....after the daily chores,I decide to try out this 'Rava Dhokla' for a Potluck party on friday.But...the rava:soda ratio was all messed up and..so was my dhokla....all brown colored and tasting like 'soda'. Cancelled the plans of making this for the party, and started to work towards making lunch. Had planned to make 'Wheat dosas' with grated carrots..and eat it with leftover curries in the fridge..and mint-coriander chutney.But the 'unlucky' streak continued..and my mint-coriander chutney was... bitter..strong tasting....too minty.....not good :(
On top of everything..'E' was in a special mischievous mood today.He spilled one box of juice all over himself, stuck play- doh balls all over the furniture,wanted to play with scissors (!),wanted me to pick him up all the time....and muchhhhh moreeee....
Anyways...
Good part though...was I got a little better at photographing food!( That's what I think!).I took this picture of the 'Black Bean Corn Quesadillas' this morning,between all the craziness...and I believe it came out good! This quesadilla is based on the flavor/tastes of the 'flatbread' we had at the farmers market the other day.I tried it out and it came out really good.
Ingredients:
1/2 cup Black beans,boiled (I used canned,drained) and seasoned with salt,chili powder,cumin coriander powder
1/2 cup corn(frozen,thawed in microwave) seasoned with salt and pepper
1/2 cup Tomato salsa (recipe follows)
1 cup Pepper jack cheese shredded/Mexican blend chesse
4 Spinach/Corn/Wheat Tortillas
1 tbsp Cilantro chopped
Olive oil to warm and crisp the quesadillas.
For Salsa:
3-4 ripe tomatoes boiled,peeled and crushed OR 1 can of crushed tomatoes
1tsp olive oil
1 clove garlic chopped finely
1 tbsp onion chopped
1/4 tsp cumin coriander powder
1/4tsp sugar
salt,pepper,chili powder to taste
Method:
Salsa:
1) In a pan,heat 1 tsp oil,add crushed garlic and onions.Fry for 1 min
2) Add the crushed tomatoes, salt, sugar, chili powder,pepper,cumin-coriander powder and heat for 2-3 mins.Turn off heat.
Quesadilla assembly:
1) Spread about 1-2 tsp salsa on the tortilla.
2) Add 2 tsp black beans, 2tsp corn, 1/4 tsp cilantro,1tbsp pepper jack cheese and fold into half.( Semicircle)
3) Warm on a heated flat pan by brushing olive oil on both sides
4) Warm till the cheese melts and the tortilla gets golden brown marks.
5) Serve hot with sour cream or salsa.

Note:
1) Quesadillas can be made with various different fillings like fried Onions+Mushrooms/ fried broccoli/ green peppers/just cheese/Chicken etc
2) Cheese-I personally like the pepper jack cheese due to its spicy taste
3) Instead of corn tortillas,I have also made them with regular whole wheat 'chapatis'.(I usually make them for 'E').They taste pretty good too!

'For Little Tummies'-Shevayi Upma/ Vermecelli with vegetables

Shevayi Upma

'E' is a bit of a picky eater.I have to modify recipes to suite his taste.He likes 'softer' foods ( or is it the laziness to chew?). This Shevayi(Vermecelli) Upma is a fusion between 'upma' and 'chinese noodles'. It is easy to digest,easy to make, has vegetables for nutrition and if pumped up with 'chilli sauce' is perfect for 'bigger tummies' too!

Ingredients:

1 cup Roasted Vermecelli ( or roast the non roasted vermecelli in 1tsp ghee/butter till golden brown)- I use the 'Savorit' Vermecelli found in 'Indian' section in the grocery stores

1 tsp ghee/butter

1/8 cup shredded carrots

1/8 cup frozen corn kernels

1/8 cup other veggies(onions,peas,capsicum)

1/2 tsp roasted sesame seeds

1/4 tsp cumin seeds

1/4tsp Mustard seeds

1/2tsp tomato ketchup

1 cup hot water

Salt and sugar to taste

Pinch of chilli powder/black pepper

1/8tsp Turmeric powder

1/8tsp Garam masala powder ( optional)

3-4 Curry leaves

Cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter add cumin, mustard seeds and saute the carrots, corn, onions, capsicum etc till nice and tender.

2) Add the roasted vermicelli and roast for another minute or so.

3) Add the hot water,salt,sugar,ketchup,chilli powder, turmeric, garam masala and put on a lid for about 2-3 mins.

4) Remove lid, mix, again put lid till all the water is evaporated.Fluff up the noodles with a fork.

5) Garnish with toasted sesame seeds and cilantro before serving.

6) Tastes great when warm and with additional ghee/butter on top!