Crispy corn recipe, Crunchy Corn Snacks, Corn Fitters, Crispy Corn Kernels, Crispy Fired Corns

Tried this starter in barbeque nation and couldn't stop eating it. Had to forcefully stop our self after 4th serving so that we could taste others ;) 

With curiosity tried replicating it and  couldn't believe ourselves as it came out really well and absolutely yummy. Now this has become a favorite snack at home also.

Interesting facts about corn

There are different types and colors (White, yellow , blue, red, black , multi colored) of corn all over the world. Popcorn, Cornflour, Corn on the cob are made from different varieties of corn. Main confusion would be on the Sweet corn and field corn(Dent/Flint). They are closely related, but they aren’t exactly the same. They have slightly different tastes, and are used for different things.

Field corn is the one processed into corn meal or corn flour, and then used in foods that have corn as an ingredient. Simple examples are tortilla chips or corn flakes.

Sweet corn as name suggests is extra sweet because it contains more natural sugars than other types of corn, its seldom used for any flour.

Important question is which corn i should use for this recipe isn't it ;) Sweet corn tastes better for this recipe

Crispy Spicy Corn Recipe | Crispy Corn Recipe Recipe Cuisine: Indian |  Recipe Category: Starters Prep Time:  5 mins    |  Cook time: 10 mins     |  Serves: 2  SWEET CORN / CORN EARS - 1 CUP/ 2 NOS CORN FLOUR - 2 TSP RICE FLOUR - 2 TSP PLAIN FLOUR/MAIDA - 2 TSP CHILLI POWDER - 1/2 TSP GINGER GARLIC PASTE - 1 TSP PEPPER POWDER - 3/4 TSP OIL - AS REQUIRED SALT - TO TASTE BEATEN EGG WHITE(OPTIONAL) - 1 TBLSP WATER(OPTIONAL) - 1 TBLSP

METHOD OF PREPARATION

1.Take fresh corn ears and remove the kernel by carefully cutting it or  by using corn kernel peeler if you have one. Alternatively you can use the readily available frozen sweet corn in markets. 

2. If you are using the frozen corn you have to defrost it and keep it separately

3.Now add all the flours,chilli powder, ginger garlic paste, salt , pepper and water (can add egg white instead of
water)

 

 

4.Add the corn to the mixture and make sure all the corns are coated well and remain separate. If required you can add little more flour or water depending on the consistency you get.

5.When the mixture is well coated you can either deep fry the corn or if you are health conscious you can microwave it. Transfer the deep fried corn to tissue paper so that it observes the extra oil

6.Garnish it with finely cut onions or chaat masala.If you like tangy taste you can also squeeze lemon juice

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Karuppatti Paniyaram and Alangai, Sweet Paniyaram,Palm Jaggery Paniyaram Authenticrecipeofindia

 

Karuppatti Paniyaram and Alangai, Sweet Paniyaram,Palm Jaggery Paniyaram Authenticrecipeofindia

 

Karuppatti Paniyaram and Alangai is authentic dish done on 'Vinayagar Nombu' in chettinad. This is celebrated on 21st day from  'Thirukarthikai' when Sashti and Sathyam coincide together (Thithi and Nakshathiram). For this 21 days they will not eat non veg. On 21st day all nagarathar will celebrate vinayagar nombu festival as family/group. It is celebrated in their respective house and nagarthar's who are away from home will go to 'Nagarthar Madam' to celebrate with other Nagarthar's. Vinayagar Nombu is especially celebrated to take 'alangai' which is known as 'ezhai eduthal'. They prepare 5 types of dishes like vadai, vellai paniyaram, karuppatti paniyaram, pasipayaru poriyal, Alangai and will put ' kolam' in front of the pooja room and keep all these prepared dishes there and pray to Vinayagar. Then the elder person of the family will take the ezhai followed by younger persons and the last ezhai will also be taken by the elder person

They will take 21 thread from new cotton white cloth and make it as 'thiri' and count the family members and and cut 1 inch thiri for each member in the family.  Then they will place the remaining thiri in the Maada Villakku and light it. The elder person of the family will wear thalappa and dip each thiri in ghee and then place it in alangai and light it and they will take first. Then younger persons of the family will get the blessing from the elder person and eat it along with the flame and thiri. 21 Alangai, 21 Karuppatti Paniyaram is prepared for this occassion. 

Karupatti Paniyaram is a special recipe of chettinad, no functions will happen without this paniyaram it has special place in ‘vinayagar nombu’, ‘padaipu’, ’diwali’ and other special occasions. If you have  rice flour use it and skip step 1, below is the traditional method. You can even use Jaggery to do this for good golden yellow color paniyaram, traditionaly Palm Jaggery is used. After frying allow it to cool and store in air tight container for upto 3 days. 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Karupatti Paniyaram recipe, Omapodi, Boondhi, Seepu seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation,Thenkuzhal Murukku

Karupatti Paniyaram Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    | Yield: 21 + 21 PALM JAGGERY – 500 GRAMS CARDOMOM POWDER – ½ TSPN DRY GINGER POWDER - ½ TSPN (OPTIONAL) OIL – ¼ LT TO GRIND RAW RICE – 500 GRAMS

METHOD OF PREPARATION

1. Soak, dry and prepare rice flour. On how to prepare rice flour you can refer Rice flour Preparation

2. Take pan add 1 cup of water, add palm sugar to it and melt it and filter to remove the impurities

3. Take another pan add sugar syrup to it cook it, stir it continuously allow it to boil, while boiling add cardomom powder and dry ginger powder and continue stirring it. Once the palm jaggery sryup started cooking it will bubble outwards. When it reaches to the String stage you can see bubbles inwards.

4. Check the String consistency by taking it in fingers then switch off the flame and add the flour and mix it . (If you are unable check with your finger then you may take palm jaggery sryup in the ladle and drop it again to the pan while dropping you can see the strings)

5. Add the flour to syrup little by little and mix it to form like sticky maida dough then transfer it to a bowl and add 1 tspn ghee on it and rest it for 24 hours

6. After 24 hours take the dough and divide it. Take 1/4 portion of the dough for Alangai. 
First image after 24 hours and the second image is the dough for Alangai

Alangai Preparation 

1. Take gooseberry size of the dough and roll it and tap it flat with 1/4 inch thickness

2. Take a pan heat oil, see to that oil is not over heated add the alangai into it ( I have added 10 first time and the remaining second time for frying. you can add as per your convenience) and cook it till brown color in medium flame. Use long ladle to turn the alangai and take the cooked alangai using the flat ladle

Karuppatti Paniyaram Preparation

1. Take the remaining dough and add water and mix it without lumps. Consistency should be like a dosa batter you can refer below image.

Take pan heat oil, see to that oil is not over heated drop 1 flat big spoon of batter and cook in medium flame. 

2. Once the paniyaram start cooking it will float in oil with a flowery border then turn it to the other side

3. Cook it in golden brown color. To check whether it is cooked if you break the paniyaram it will be porous like the below image.  

4. You can deep fry one at a time. We use to prepare karuppatti paniyaram using Palm Jaggery .

5. If you need it in golden yellow color then follow the same measurement and use half jaggery and half palm jaggery. 

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• This karupatti paniyaram will be black in color, if you need it golden yellow color you can choose jaggery

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Adhirasam Mix Making | Athirasam Recipe | Adirasam Recipe AuthenticRecipeofIndia

 

Adhirasam or Athirasam is a south indian sweet which has a shape of vada. Its a very popular and sought after dessert made during festivals in tamilnadu region. The consistency of this dessert makes it very special. This recipe has a long history dating back to krishnadevaraya's period. There are inscriptions written about it and its preparation. This anicient sweet is most favourite offering to god on all special occasions.

The authentic preparation of this sweet takes about a week.Soak rice and dry it in Sun and then make it to fine powder. Melt jaggery and mix the flour with cardamom to make it to tight dough.Ferment this dough for about 3 to 5 days in earthen pot and the fry it in oil. We had cut short the same process to to a day or two now. Preparing jaggery to right consistency is the very important step in this recipe if that is achieved we will get a soft smooth mouth melting adhirasam easily. It will be taste the yummy after 24 hours

Adhirasam | Athirasam Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 60 minutes    |  Yield : 26 RAW RICE – 400 GRAMS GRATED JAGGERY – 400 GRAMS CARDOMOM POWDER – ¼ TSP SALT – 1 PINCH OIL – ¼ LT GHEE – 1 TBLSPN

METHOD OF PREPARATION

1. Take the raw rice, wash, dry and grind it to rice flour. On how to prepare raw rice you can refer Raw rice flour preparation

2. Take pan heat 1 cup water once its hot add Jaggery and melt it, then filter it to remove impurities. This step is only to remove dirt from jaggery

 

3. In the same pan add the filtered jaggery syrup. It will start boiling with bubbles stir it continuously, first it will  reach the string consistency then it will start boiling inside with bubbles stir it continuously till you reach honey consistency stage. When you drop the syrup in small plate of water the jaggery syrup should not dissolve in water , you should be able to take it in your finger completely thats honey stage. 

 

 

4. Then add rice flour little by little and mix it without lumps, add pinch salt and cardamom powder. Stir it continuously to avoid lumps.

 

 

 

5.The consistency should be little loose add ½ tblspn of ghee and mix it then transfer it to another bowl and again add the remaining ghee.

You can also check by pressing the batter with your finger. You should able to press it that is the correct consistency of the batter. Rest it for 24 hours or minimum 8 hours

 

5. After 24 hours. Take a lemon size ball in a banana leaf or plastic sheet and flatten it with 1/4 inch thickness with your fingers

6.Take pan heat oil, see to that oil is not be over heated, cook it in medium flame and drop one at a time in oil once it started cooking it will start floating in oil with a border.

7. Then turn it to other side and cook both the side in golden yellow color. Use two laddle as shown in picture to drain the oil from Athirasam

8. The cooked Athirasam will be like this inside .You can deep fry one at a time

Note:

• Jaggery syrup consistency is very important also be careful in mixing the rice flour
• If you have added more rice flour then it will become hard

• Resting the dough for atleast 8 hours ids very important for the athirasam to be soft

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Aloo Matar Recipe | Alu Mattar Recipe | Aloo Mutter AuthenticRecipeofIndia

 

 

Aloo Matar Dry is a Punjabi dish made from potatoes and peas step by step recipe. This can either be made as spicy gravy or dry side dish. Both the ingredients has soft texture which goes well with each other and has awesome taste. This is a very simple recipe that can be made in a jiffy if you have boiled potatoes. This goes well with rice, roti, naan etc.Gobi can also be added in this recipe. There are different variations to the same recipe by adding or removing few ingredients based on the region and style its prepared. This is one simple version which will be loved by all.

 

Aloo Matar Dry Recipe Cuisine:  |  Recipe Category: Fry Prep Time:  10 minutes   |  Cook time: 20 minutes    |  Serves: 3 BOILED POTATOES – ¼ KG GREEN PEAS - ¼ KG TURMERIC POWDER – ¼ TSPN RED CHILLI POWDER – 3/4 TSPN JEERA POWDER  –  ½ TSPN  CORIANDER POWDER –  ½ TSPN SALT – TO TASTE TEMPERING OIL – 1 TBLSPN CUMIN SEEDS – ½ TSPN URAD DAL – ½ TSPN

METHOD OF PREPARATION:             

1. Boil the potatoes, peel the skin and chop it into cubes. Peel the fresh peas or take the readily available frozen peas and defrost it(keep it out for 10 mins)

 

 

 

 

2. Take a pan add oil and add the ingredients under tempering, then add potato cubes and saute it 

 

 

3. Then add red chilli, jeera, coriander and turmeric powder and saute it  

 

 

 

4. Then add green peas and mix it cook it till raw flavor is gone and the vegetables are cooked fully 

 

 

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