Bugs Bunny Nibblets

Bugs Bunny Nibblets

I didn’t know what to call these. Do I call them carrots? They sound so plain and blah! Gajar? Nahhh!! So I started thinking what do carrots remind me of? And the first thought that popped into mind was Bugs Bunny and his “Ehh!! What’s up Doc!!!” He was always nibbling on carrots. So I christen these the Bugs Bunny Nibblets.

Ingredients

For the outer layer

1 ½  cup flour

1 tsp salt

1 tbsp oil

A pinch of orange food color

For the filling

1 cup corn

1 cup green peas

½ cup shredded coconut

1 tsp cumin seeds

Salt to taste

Few coriander sprigs

Mix the flour, colour and salt. Add the oil and mix. Make a stiff dough.

Boil the corn and peas. Give them a whizz in the blender. You don’t want to make a paste. Just crush them slightly. Heat some oil. Add the cumin seeds. Add the crushed corn and peas and shredded coconut. Season with salt and fry for five minutes. Cool the filling.

Make small balls of the dough. Roll them out thin. Cut the rolled out dough into half. Take one half and form a cone. Put some filling inside and close the top and seal with some water. Make sure that the nibblets are triangular in shape. Do the same with the whole dough. Deep fry the nibblets. Take a small piece of the coriander sprig and insert it into the nibblet. Use a toothpick to make a small hole of required.

Crispy Corn

Crispy Corn

This is one dish I tried out and polished off before anyone got a chance to eat. So no more stories about it. Here is the recipe plain and simple

Ingredients

2 cups American corn

5 tbsp coornflour

3 tbsp rice powder

1 tsp red chilli powder

Salt to taste

1 tsp ajinomoto (optional)

1 onion, chopped fine

1 capsicum, chopped fine

4 garlic pods, chopped fine

2 tbsp tomato ketchup

Pressure cooker the corn with some salt and sugar. Once cooked drain the corn and put in a bowl. Add the cornflour, rice powder, red chilli powder, salt and ajinomoto. The corn is already wet and the coating will stick nicely. Leave for half an hour.

Heat some oil. Deep fry the corn and keep aside. Heat some oil in a pan. Add the chopped garlic, onion and capsicum and saute for 2 minutes. Add the ketchup and mix well. Switch off heat. Add the corn to the onion-capsicum and toss well. 

No onion no garlic Spinach corn

No onion no garlic Spinach corn

Palak is a versatile dish. Be it soups, gravies or combined with vegetables, they taste good. Tasty and nutritious, a deadly combination. I am so happy that my kiddo loves eating spinach. Have to thank Popeye the sailor man. That is one good effect of cartoons that I can’t negate.

I personally love lots of garlic with my spinach. However when friends come over who are total Jains then I have to modify the dish. This no onion no garlic presentation is easy to make and lip smackingly good.

Ingredients

1 bunch spinach leaves

1 cup seet corn, boiled

1 tomato, chopped

1 tsp cumin seeds

1 tsp cumin powder

1 tsp garam masala

1 tsp turmeric powder

 Salt to taste

½ cup milk

Trim the stems of the spinach and wash them well. Boil the spinach leaves and once cold puree them.

Heat some ghee. Add the cumin seeds. Add the chopped tomato and saute for some time. 

Once the tomato is mushy add the turmeric powder, cumin powder, garam masala and salt. Fry for a minute or two. 

Now add the pureed spinach and boiled corn. Cook on low heat for some time. Once it starts simmering add the half cup of milk. Cover and cook till the ghee floats on top.

Makhmali Spinach Corn

Makhmali Spinach Corn

Spinach and corn is an awesome combination. I usually make it with lots of onion and garlic. I am specially fond of garlic. So when I had friends coming over who did not eat any onion or garlic I was in a fix. How was I supposed to add flavour to the dish? Boiled corn and boiled spinach can be very bland if not accentuated by some strong flavour. So I decided to try this out and it turned out very well. 

Ingredients

2 bunches of spinach
2 cups corn
1 ½ cups milk
1 tsp cumin seeds
 Salt to taste
1 tsp garam masala

Boil the corn with some salt and sugar. This makes the corn more juicy. 
Wash the spinach well and chop very fine. Heat a little oil. Add the cumin seeds. Now add the spinach and saute on high flame for 5 minutes. Now add the corn and garam masala and toss for a few minutes. Add the milk and let it simmer till cooked. Add the salt at the last.