Corn Edamame Chaat

Corn Edamame Chaat.

Fresh sweet corn is boiled along with edamame. Both of them are then mixed with onion and seasonings. Serve corn edamame chaat immediately when it is still warm.
Makes: around 2 Servings of Corn Edamame Chaat.

Ingredients:

Corn Kernels 1 Cup
Shelled Edamame 1/2 Cup
Onion 1 Small
Chaat Masala 1 tsp
Red Chile Powder a Pinch
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Sesame Oil few Drops

Method of preparation:

Peel and finely chop the onion.
Separate leaves, wash and finely chop the cilantro.
Boil the corn or steam it till its soft.
Use a knife to chop off the corn kernels from the cob.
Boil the edamame till just soft.

In a mixing bowl, mix together all the ingredients.
Serve corn edamame chaat immediately.
Notes: Make sure corn and edamame are cooked right.

Suggestions: Adjust seasonings according to your preference.
Variations: Check other recipes with corn here.
Other Names: Corn Edamame Chaat.

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Tendli Carrot Salad

Tendli Carrot Salad.

Tindora / Ivy Gourd is finely chopped along with carrot. It is then mixed with boiled sweet corn and soaked peanuts. Dressing is prepared with lemon juice and herbs. Serve tendli carrot salad chilled.
Makes: around 2 Servings of Tendli Carrot Salad.

Ingredients:

Tendli / Ivy Gourd 8 app.
Carrot 1/2 Small
Sweet Corn 1/8 Cup
Raw Peanuts 2 Tbsps
Dried Mint Powder a big Pinch
Lemon Juice 1 Tbsp
Cilantro few Sprigs
Crushed Black Peppercorns to Taste
Salt to Taste
Olive Oil 1/2 tsp

Method of preparation:

Wash, remove ends and chop the tendli into small pieces.
Peel, remove ends, wash and finely chop the carrot.
Boil the sweet corn till just soft and strain.
Wash and very finely chop the cilantro leaves.
Soak peanuts in warm water for couple of hours and strain the soaked peanuts.

In a mixing bowl, mix together lemon juice, cilantro, crushed black pepper, mint powder oil and salt.
Whisk well and stir in chopped tendli, carrot, sweet corn and peanuts.
Taste and adjust seasonings of necessary.
Serve tendli carrot salad chilled.
Notes: Make sure to chop the vegetables to same size.

Suggestions: Adjust the amount of ingredients according to your preference.
Variations: Finely chopped cucumber can also be added for extra juiciness.
Other Names: Tendli Carrot Salad.

Grilled Corn Chaat

Grilled Corn Chaat.

Corn is dehusked and grilled on all sides till dark brown. Roasted corn kernels are then separated and mixed with chopped onion and tomato along with other spices. Serve grilled corn chaat as a snack.
Makes: around a serving of Grilled Corn Chaat.

Ingredients:

Fresh Corn 1
Onion 1 Small
Tomato 1 Small
Red Chile Powder 1/4 tsp
Salt to Taste

Method of preparation:

Wash and finely chop the onion.
Wash and finely chop the tomato.
In a mixing bowl, mix together with chopped tomato, onion, red chili powder and salt.

Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate.
Place the corn vertically on the plate and use the knife to separate the corn kernels.
Add the grilled corn to the mixing bowl and stir.
Serve grilled corn chaat as a snack.
Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.
Variations: Add a tsp of lemon juice or grated raw mango to the corn chaat.
Other Names: Grilled Corn Chaat.

Quick Corn Chaat

Quick Corn Chaat.

This is a quick and tasty chaat with corn. Use boiled corn and briefly stir fry it with chaat masala powder. Garnish with cilantro and serve warm corn chaat immediately.
Makes: around a Serving of Quick Corn Chaat.

Ingredients:

Corn Kernels 1 Cup app.
Chaat Masala 1 Tbsp
Amchur Powder 1 tsp
Red Chile Powder a Pinch
Salt to taste
Oil 1/2 tsp

Method of preparation:

Boil the corn or steam it till its soft.
Use a knife to chop off the corn kernels from the cob.
If using canned corn, wash the corn and strain it.

Heat oil in a pan, add corn and fry for a minute.
Stir in chaat masala, amchur powder and salt.
Fry for couple more seconds and remove from heat.
Sprinkle red chile powder and garnish the corn chaat with cilantro.
Notes: Make sure corn is cooked well before adding the spice powders.

Suggestions: Make sure to use minimum oil and make sure not to burn any of the spices.
Variations: You can also add mustard seeds or cumin seeds to the oil before adding corn.
Other Names: Quick Corn Chaat.

Masala Popcorn

Masala Pelalu.

Popcorn kernels are popped in seasoned oil for masala popcorn. Here, garlic and garam masala is used for the heat. Serve masala popcorn immediately or store in air tight jar for couple of days.
Makes: around a Serving of Masala Popcorn.

Ingredients:

Popcorn Kernels 1/4 Cup
Vegetable Oil 1 1/2 Tbsps
Garlic 1 Clove
Garam Masala a big Pinch
Red Chile Powder 1/4 tsp
Salt to taste

Method of preparation:

Peel and lightly crush the garlic.
Heat a deep pot like a pressure cooker on high heat, add oil.
Test drop few popcorn kernels and cover the lid to let them pop.
Once they pop, switch off the heat and add the popcorn kernels.
Slightly cover the lid and leave for few seconds.

Put the pot back on high heat, add the garlic, garam masala, red chile powder and salt.
Cover the pot with the lid and let all the popcorn kernels pop.
Shake the pop occasionally if required.
Remove the popcorn from heat once the popping noise stops.
Serve masala popcorn immediately.
Notes: Make sure to use a deep pot to allow the corn kernels to pop.

Suggestions: Make sure to adjust the seasonings just after the popcorn is popped when its still little warm.
Variations: You can also add a pinch of amchur for tartness.
Other Names: Masala Popcorn, Masala Pelalu.