Don’t get misunderstood…All Bhutta (Corn) Recipes are Not Punjabi. This is from the Heart of India…Madhya Pradesh…
Preparation time 5 minutes
Cooking time 15 minutes
Oil 1 tbsp
Mustard Seeds ½ ts
Cumin Seeds ½ ts
Curry Leaves 4-5
Green Chilli chopped 2
Fresh Corn whole 2
Milk ½ cup
Salt to taste
Garam Masala ½ ts
Fresh Coriander Leaves and grated Fresh Coconut for garnishing.
Remove leaves on Fresh Corn and grate.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves and chopped Green Chilli. When spluttered, add grated Fresh Corn. When sautéed, add Milk and cook for 7-8 minutes on medium flame while stirring occasionally to prevent Milk boiling over.
If you want this dry, cook until Milk steams away.
Add Salt and Garam Masala. Mix well. Cook for 2-3 minutes more.
Remove in a serving plate.
Garnish with sprinkle of Fresh Coriander Leaves and grated Fresh Coconut.
French Beans whole or cut each in 2 pieces only 250 gms
Refined White Wheat Flour ½ cup
Salt to taste
Black Pepper Powder coarse 1 ts
Bread Crumb 1 cup
Oil to fry
Mayonnaise and Tomato Sauce for serving
In a bowl, take Refined White Wheat Flour and Corn Flour. Add Red Chilli Powder, Black Pepper Powder (fine) and Salt. Mix well. Add Tomato Sauce and mix well again. Add water slowly as needed to prepare thick Batter.
In a bowl, take Refined White Wheat Flour. Add Black Pepper Powder (coarse) and Salt. Mix well.
Heat oil in a pan to deep fry. Roll French Beans in Refined White Wheat Flour mixture. Then, one by one, dip all French Beans in prepared Batter and roll in Bread Crumb to coat and put in heated oil to deep fry. Fry until get crispy.
Serve with Mayonnaise and Tomato Sauce a side on a serving plate to dip in for tastier taste on tongue.
Heat Sesame Seeds Oil in a pan. Add chopped Ginger and Fresh Red Chilli. Add Whole French Beans. Stir slowly to mix well on low-medium flame. Add Salt and stir slowly to turn over the stuff occasionally and cook for 8-10 minutes on low-medium flame. Add Black Pepper Powder and mix well stirring slowly. Add Soya Sauce, Chilli Sauce, Vinegar and Sesame Seeds. Stir to mix well continuing cooking for 2-3 minutes.
Garnish with little sprinkle of Sesame Seeds.
Serve Fresh and Hot as a Starter Hot Salad or as a Side Dish with Any Sizzling Meal.
Enjoy Simple and Quick-to-Cook French Beans Stir Fry.
Take Refined White Wheat Flour in a bowl. Add Carom Seeds and Salt. Mix well. Add Oil and mix well. Knead semi stiff dough adding water gradually as needed.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder and Fresh Mint Leaves. When crackled, Add finely chopped Mix Vegetables and Salt. Mix well and cook for 7-8 minutes on medium flame while flipping occasionally. When Vegetables are cooked, add chopped Green Chilli, Garlic Paste, Ginger Paste and mix well. Add Turmeric Powder, Red Chilli Powder, Black Salt Powder, Mango Powder and Garam Masala and mix well. Add boiled and mashed Potato, boiled Green Peas and Fresh Coriander Leaves. Mix well. Remove the pan from the flame. Stuffing is ready.
Take a big lump of prepared Dough and roll big round and thin chapatti of it. Spread 2-3 tbsp of prepared Stuffing on it. Roll chapatti to wrap stuffing on it. Cut this stuffed roll in small pieces which will look like wheels.
Repeat to finish prepared Dough and Stuffing.
Heat Oil for deep frying.
One by one, coat all wheel shaped pieces with Corn Flour and deep fry. Turn over occasionally and slowly to deep fry all sides very well. Deep fry to light or dark brownish to your taste.
Serve Hot with Home made Green and Red Chutney.
Any Doubt whether this is Samosa…!!! Triangular is Traditional…but Wheels are Trendy…
(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)
For Alu ki Fulori:
Potato boiled and peeled 2
Green Chilli finely chopped 1
Onion finely chopped 1
Fresh Coriander Leaves 1 tbsp
Gram Flour ½ cup
Red Chilli Powder 1 ts
Mango Powder ½ ts
Cumin Powder ½ ts
Chat Masala ½ ts
Salt to taste
Oil to deep fry
For Tomato Chutney:
Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.
Take skinned Tomato in a beating bowl. Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.
Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.
Keep it a side to serve later with Fulori.
For Alu ki Fulori:
Crush boiled and peeled Potato. Please don’t mash, just crush.
In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.
Heat Oil to deep fry on medium flame.
Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.
Serve Fresh and Hot with prepared Tomato Chutney.
Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…
In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.
Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.
Put all balls in refrigerator to set.
Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.
Alternatively, bake for 20 minutes @180º in pre-heated oven.