Appetizers – Manjula's Kitchen http://www.manjulaskitchen.com Learn to cook Indian Vegetarian Recipes the easy way. Sun, 13 May 2018 21:49:44 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.6 Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe http://www.manjulaskitchen.com/stuffed-idli-masala-idli/ http://www.manjulaskitchen.com/stuffed-idli-masala-idli/#comments Sun, 29 Apr 2018 07:48:18 +0000 http://www.manjulaskitchen.com/?p=12515 Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.

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Stuffed Masala Rava Idli, Spicy Chana Dal Stuffing, Healthy Snack, Easy Idli Recipe

Stuffed Idli is a delicious and healthy snack. For the filling, I used spicy chana dal stuffing which makes it unique and also flavorful. I like to serve stuffed Idli with tea or as an appetizer with a side of cilantro chutney. This also makes a great lunch box meal as it is very healthy and satisfying.

This recipe will make about 14 Idlies.

For Idli

  • 1 cup coarse sooji (Rava, samolina)
  • 1/2 tsp salt
  • 1/2 cup yogurt (dahi, curd)
  • 3/4 cup water (as needed)
  • 1 tsp ENO (fruit salt)

Stuffing

  • 1/2 cup chana dal (bangal gram)
  • 1/2 cup potato (boiled and cut into small cubes)
  • 2 Tbsp green chilies (chopped)
  • 1 tsp ginger (shreddded)
  • 1 tsp salt
  • 1/4 tsp turmeric (haldi)
  • 1 tsp coriander powder (dhania)
  • 1 tsp dry mango powder (amchoor)
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1/4 tsp garam masala

Utensils for Making Idlis, Idli stand, or Alternatively, an egg poacher can work just as well, if you do not have an Idli stand.

    1. For stuffing soak dal for at least 3 hours, drain the water. 
    2. Grind all the stuffing mix except potato in a grinder to make coarse paste, do not use any water I like to use food processer. Stuffing should be moist. Add potatoes and mix it well, Set aside.
    3. Mix sooji, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 30 minutes.
    4. To make stuffed idli, grease the idly plate. Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. 
    5. pour about 1 tablespoon of batter and spread evenly. Now add 2 teaspoons of masala and pour over about one tablespoon idly batter covering the filling. Repeat the process. Place the stand into the steaming pot.
    6. Cover the pot and steam idles for about 12 minutes on medium heat. Insert a fork in the center of one idli. If the fork comes out clean, remove the stand from the pot. Do not overcook idles, as they will lose their softness and dry out as they cool.
    7. Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mold. Idles should be spongy and soft.

    Suggestions

    Stuffed Idli can be refrigerated for a week or freeze them for about a month. I like to brush the Idli lightly with butter before serving. Serve them your choice of chutney, Coconut Chutney, Hari Cilantro Chutney, Peanut Chutney

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    Corn Cutlets (Corn Fritters) http://www.manjulaskitchen.com/corn-cutlets/ http://www.manjulaskitchen.com/corn-cutlets/#comments Sun, 04 Mar 2018 00:42:22 +0000 http://www.manjulaskitchen.com/?p=12454 Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.

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    Corn Cutlets (Corn Fritters)

    Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.

    This recipe will make 12 cutlets.

    • 2 cup yellow corn (I am using frozen corn)
    • 1 tsp fennel seeds (coarsely ground, saunf)
    • 1/2 tsp salt
    • 1 tsp ginger (grated, adrak)
    • 1 Tbsp green chili (finely chopped, hari mirch)
    • 1 Tbsp cilantro (finely chopped, hara dhania)
    • 1 tsp mango powder (amchoor)
    • 1/4 cup rice flour (chawal ka atta)

    Also Need

    • oil to fry
    1. Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water. 
    2. Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well. 
    3. Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.
    4. Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.
    5. Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them. 
    6. Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

    Suggestions

    Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.

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    Rice and Potato Cutlets http://www.manjulaskitchen.com/rice-potato-cutlets/ http://www.manjulaskitchen.com/rice-potato-cutlets/#comments Sat, 23 Dec 2017 08:38:44 +0000 http://www.manjulaskitchen.com/?p=12402 These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice.

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    Rice and Potato Cutlets

    These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice.

    • 1 cup rice (cooked)
    • 1 cup potatoes (boiled, peeled, and shredded)
    • 1/2 tsp salt
    • 1/2 tsp cumin seeds (jeera)
    • 1 Tbsp green chili (chopped)
    • 1 tsp ginger (finely chopped)
    • 2 Tbsp cilantro (finely chopped, hara dhania)
    • 1/4 tsp fresh lemon juice
    1. In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough.
    2. Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties.
    3. Heat the oil in a frying pan on medium high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. Drop the cutlets slowly into it, taking care not to overlap them.
    4. Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 minutes. Take them out over a paper towel.
    5. For best taste serve them hot. Cutlets taste great with cilantro chutney.
    1. Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying.
    2. If oil is not hot enough cutlets will be greasy. Rice and potato min should not be very soft otherwise cutlets will break in oil.

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    Khatta Meetha Chivda http://www.manjulaskitchen.com/khatta-meetha-chivda/ http://www.manjulaskitchen.com/khatta-meetha-chivda/#comments Tue, 05 Dec 2017 08:48:04 +0000 http://www.manjulaskitchen.com/?p=12392 khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.

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    khatta Meetha chivda

    Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.

    • 2 cup chivda (or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium)
    • 1/2 cup peanuts
    • 1/2 cup sugar
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/8 tsp citric acid
    • 1/4 tsp red chili powder
    • About 18 curry leaves
    • Also need oil to fry
    1. Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
    2. Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
    3. In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
    4. In the same oil fry peanuts over low heat till they are light brown.
    5. Fry the curry leaves until they are crisp.
    6. Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
    7. Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

    You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!

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    Spicy Potato Curry http://www.manjulaskitchen.com/spicy-potato-curry/ http://www.manjulaskitchen.com/spicy-potato-curry/#comments Thu, 23 Nov 2017 09:12:12 +0000 http://www.manjulaskitchen.com/?p=12384 Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious.

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    Spicy Potato Curry

    Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious.

    • 2 Cup potatoes (boiled and roughly mashed)
    • 2 Tbsp oil (canola or vegetable)
    • 1 tsp ginger paste
    • 1 Tbsp coarsely ground coriander (dhania)
    • 2 tsp coarsely ground fennel seeds (saunf)
    • 1/2 tsp red chili powder
    • 1-1/2 tsp salt
    • 1 tsp mango powder (amchoor)
    • 1 Tbsp ginger (thinly sliced)
    • 1 Tbsp green chili (thinly sliced into rounds)
    1. Heat the oil in a saucepan over medium heat. Add ginger paste, coriander, fennel seeds, and red chili powder, stir for about 1 minute
    2. Add potatoes and salt mix with spices, lower the heat to low medium, let it cook for about 3 minutes stirring occasionally.
    3. Add about 1-1/2 cups of water and mango powder stir and change the heat to medium high. As potatoes come to boil cover the pan and lower the heat to medium low and let it cook for about 4-5 minutes.
    4. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    5. Turn off the heat and add sliced ginger and green chilies and cover the pan.

    Serving Suggestions

    Serve Spicy Potato Curry with Samosa instead of chutney and let your guest says wow! I like to serve this over papdi, mathries, crackers, for that I like to keep gravy thick.

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    Chilli Paneer (Indo-Chinese Dish) http://www.manjulaskitchen.com/chilli-paneer/ http://www.manjulaskitchen.com/chilli-paneer/#comments Fri, 03 Nov 2017 06:29:15 +0000 http://www.manjulaskitchen.com/?p=12377 Chilli Paneer is a popular Indo-Chinese dish. Chilli Paneer makes a spicy flavorful starter especially for many of my friends who enjoy the spicy food. Chilli Paneer can also be served as a side dish. This is absolutely delicious and easy to make.

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    Chilli Paneer

    Chilli Paneer is a popular Indo-Chinese dish. Chilli Paneer makes a spicy flavorful starter especially for many of my friends who enjoy the spicy food. Chilli Paneer can also be served as a side dish. This is absolutely delicious and easy to make.

    • 6 oz paneer (cut into bite sized pieces)
    • 1 cup bell pepper (sliced, capsicum, Shimla mirch, I am using yellow and green bell pepper for color)

    For Batter

    • 2 Tbsp all-purpose flour (plain flour, maida)
    • 2 Tbsp corn starch or arrow root powder
    • 1/2 tsp salt

    For Sauce

    • 2 Tbsp oil (canola or vegetable oil)
    • 1 Tbsp ginger (shredded, adrak)
    • 1 Tbsp green chili (chopped)
    • 1 tsp chili flakes
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1 Tbsp tomato paste
    • 1-1/2 tsp corn starch or arrow root powder
    • 1/2 cup water
    1. I am using store bought paneer, texture is not very soft to give the paneer softer texture soak the paneer for at least 10 minutes in hot water with few drops of lemon juice.

    2. To make batter mix flour, corn starch, and salt in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

    3. Heat at least 1/2 inch of oil in a frying pan over medium high heat. Oil should be moderately hot.

    4. Dip the paneer into the batter, making sure it is completely covered by the batter. Then drop the paneer pieces slowly into oil in the frying pan. (do not overlap them)

    5. Fry the paneer in small batches. Fry them turning occasionally, until they are very light golden brown. Take them out over paper towel.

    6. Do same with bell pepper.

    7. For sauce heat the oil in sauce pan over medium heat; add ginger, and green chili stir for about one minutes. Add all the ingredients for sauce except corn starch, (soy sauce, vinegar, chili flakes, and tomato paste), Stir for 1 minutes. mix water and corn starch and add to the sauce. Cook for another two minutes, sauce should be thick consistency. Sauce gets thicker as it sits.

    8. Add paneer, and bell pepper into sauce and serve hot.

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    Cabbage Pakora (Bhajia) http://www.manjulaskitchen.com/cabbage-pakora-bhajia/ http://www.manjulaskitchen.com/cabbage-pakora-bhajia/#comments Thu, 21 Sep 2017 08:48:07 +0000 http://www.manjulaskitchen.com/?p=12349 Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.

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    Cabbage Pakoras

    Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.

    • 3 cup thinly sliced cabbage (patta gobhee)
    • 1 cup besan (gram flour)
    • 1/4 cup rice flour
    • 1 tsp cumin seeds (jeera)
    • 2 tsp coriander powder (dhania)
    • 1/2 tsp red chili powder (lal mirch)
    • 1 tsp salt
    • 1/8 tsp asafetida (hing)
    • 2 Tbsp chopped cilantro (hara dhania)
    • 1 Tbsp thinly sliced green chilie (adjust to taste)
    • Also need oil to fry
    1. Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
    2. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly.
    3. Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
    4. Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
    5. This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
    6. Repeat this process for the remaining batches.
    7. The crispy, delicious Cabbage Pakoras are now ready to serve.

    Tips

    If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

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    Stuffed Bell Peppers (Stuffed Capsicum) http://www.manjulaskitchen.com/stuffed-bell-peppers/ http://www.manjulaskitchen.com/stuffed-bell-peppers/#comments Tue, 29 Aug 2017 04:49:24 +0000 http://www.manjulaskitchen.com/?p=12325 For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!

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    Stuffed Bell Peppers

    For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy!

    • 2 bell peppers (capsicum, pahadi mirch)
    • 2 1/2 potatoes (boiled, peeled and roughly mashed)
    • 1 1/2 tsp salt
    • 1 tsp cumin seeds (jeera)
    • 3 tsp coriander powder (dhania)
    • 1/2 tsp red chili powder
    • 1/2 tsp mango powder (amchoor)
    • 1/2 tsp garam masala
    • 1 Tbsp green chili (finely chopped)
    • 1 Tbsp oil (canola or vegetable)
    1. Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies.
    2. Cut tops and bottoms of bell peppers; discard seeds and membranes.
    3. Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make.
    4. Press them gently to make sure potatoes stays inside the bell pepper rings.
    5. Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan.
    6. Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes.
    7. Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve.
    8. Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.

    Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes.

    You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes.

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    Vegetable Cheela Rolls, vegetable Wrap http://www.manjulaskitchen.com/vegetable-cheela-rolls/ http://www.manjulaskitchen.com/vegetable-cheela-rolls/#comments Tue, 22 Aug 2017 06:32:15 +0000 http://www.manjulaskitchen.com/?p=12313 Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.

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    Vegetable Cheela Rolls

    Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.

    For Cheela

    • 1 cup besan (Gram flour)
    • 2 Tbsp rice flour
    • 1 tsp salt
    • 1/2 tsp cumin seeds (jeera)
    • 3/4 cup water (to make batter)
    • 4 tsp oil

    For Filling

    • 3 cup cabbage (thinly sliced)
    • 1/2 cup carrots (shredded)
    • 1/2 cup bell pepper (thinly sliced)
    • 2 tsp oil (Canola or vegetable oil)
    • 1/2 tsp cumin seeds (jeera)
    • 1/2 tsp mustard seeds (rai)
    • 2 tsp coriander powder (dhania)
    • 1/4 tsp chili powder
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 tsp lemon juice
    1. Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
    2. To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
    3. To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
    4. Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
    5. When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
    6. Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
    7. Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
    8. Enjoy!

    In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)

    Suggestions

    Use or preferred vegetables and also works good with any leftover vegetables.

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    Spicy Corn Chaat http://www.manjulaskitchen.com/spicy-corn-chaat/ http://www.manjulaskitchen.com/spicy-corn-chaat/#comments Mon, 19 Jun 2017 03:32:42 +0000 http://www.manjulaskitchen.com/?p=12258 Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It's also easy and quick to prepare!

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    Spicy Corn Chaat

    Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It’s also easy and quick to prepare!

    • 16 oz frozen corn kernels (about 3-1/2 cups)
    • 1 cup green and yellow bell pepper finely chopped (use any bell pepper you have, I decide to use them for color)
    • 1/2 cup finely chopped tomato
    • 1 tsp ginger juice
    • 1 tsp salt
    • 1/2 tsp black salt (optional)
    • 1 tsp cumin seed powder (roasted)
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1 tsp green chili (finely chopped, adjust to taste)
    • 1 Tbsp cilantro (finely chopped)
    • 1 Tbsp lemon juice
    1. Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside.
    2. Thaw the frozen corn kernels and lightly squeeze some water out.
    3. Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat.
    4. After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well.

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