Crispy Corn Kernel Salad is the most healthy snack for kids. Also this is kids-friendly, as most of the kids love to have corn as snack, here I have fried the corn kernels and combined with veggies.
This is my long wait dish, after I got to try it in Soho St. I am not going to say it’s the same, as usual when I love to see or try some dishes and then give out with a small twist may be based on a ingredients, cuisine or the presentation.
Whenever I get sweet corn, my kids never allow to try any dish, they love to have it steamed with butter and salt or with chat masala or with any spice masala or they just roast in the hob rubbed with salt and butter. But this time, it was totally different, my daughter wanted to take a healthy snack with corn as the core ingredient. But happy for me, as I thought of trying out this Crispy Corn, when as a healthy snack, I thought to present it as a salad with veggies.
Started my creation early in the morning with a little fear, as it would be my first try and she needs to take it to school. At the same time imagining, “what would happen when this becomes a flop?”, and proceeded with a loads of confidence. Finally the crispy corn kernel salad was a big hit in my home and her school. Let us move on to the recipe…
Crispy Corn Kernel Salad
- Whole Sweet corn – 2 nos (fresh, canned or frozen)
- Corn flour – 4 tbsp
- Carrot – 2 nos
- Cucumber – 1 no
- Coriander leaves – 2 stalks
- Pepper powder – ½ tsp
- Olive oil – 1 tsp
- Salt to taste
- Oil for deep frying
- Eastern Chat Masala – 1/2 tsp (optional)
Corn kernel in mixed in corn flour
veggies finely chopped, mixed with olive oil, pepper powder, salt and spread over the plate
Corn kernels getting deep fried
Oil getting drained with tissue
Crispy Corn Kernels
Crispy Corn Kernel Salad
- Steam or pressure-cook corn for 2 whistles. Remove the lid when the pressure subsides, drain the water, and separate the corn kernels from the whole corn.
- Gently roll the corn kernels in a cloth, to absorb the excess water.
- Take the corn kernels in a bowl, add in 2 tbsp of corn flour with little salt and mix them well.
- Be sure that each and every kernel should be coated well with corn flour, else add few more tbsp. of corn flour and roll the corn. Keep it aside for 15 mins.
- Peel and finely chop the carrots, cucumber and coriander leaves.
- Sprinkle pepper powder, little salt and olive oil over the veggies and mix them well. Spread them in a plate for 15 mins.
- Heat oil in a kadai, add in the corn kernels and fry them in batches.
- Remove from fire, once they turn golden brown and crispy to a tissue paper (to drain the excess oil).
- Mix all the chopped veggies together in a bowl with 1/2 tsp of Eastern Chat Masala.
- Just before serving mix the crispy corn kernels to the salad, else the corn would become soggy.
Serve as mentioned.
Munthiri Kothu is one among the traditional and authentic sweet of Tuticorin and Tirunelveli. Munthiri Kothu is one among the must to do sweet in my mom’s place during Diwali. My grandfa loves this to the core, I would see him munching this Munthiri Kothu very often during Diwali and sometimes skipping this meal.
Munthiri Kothu is very simple, easy, yummy healthier and consumes less time in preparation. I would say it as a dried fried mungbean laddu coated with rice flour. You can also coat this mungbean laddu using rice flour or all-purpose flour or with the combination of these both flour.
For Diwali, this Munthiri Kothu was also in my must to do list and also this was my first attempt and I came out well, I could see my hubby munching munthiri kothu the most 🙂 . Let us move on to the recipe…
Hey it’s Friday, I am taking it to Fiesta Friday #94 hosted by Angie@thenovicegarderner.
Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/.
- Mung Bean/Paasipayaru/Whole Green Lentil – 1 cup
- Jaggery – ½ cup
- Cardamom powder – ½ tsp
- Salt – a pinch
- All-purpose flour/Maida – 4 tbsps
- Rice flour – 2 tbsps
- Oil – for deep frying
Making of Munthiri Kothu –
- Dry roast mung bean/paasipayaru/whole green lentil in a kadai, until it changes to golden brown in colour.
- Prepare Jaggery syrup: Add jaggery to a cup of boiling water and wait until the jaggery melts and comes to a syrup consistency (water reduces to ½ the quantity), strain the residue and keep the syrup aside.
- Take all-purpose flour/maida, rice flour and a pinch of salt in a bowl. Mix all these together.
- Pour in little water, mix well with your hands and bring it to a paste consistency. (Be sure no lumps are formed and the paste should be thick, so that it can coat the laddus).
- Meanwhile heat oil in a kadai.
- Grind the roasted mung bean to a fine powder. Sieve the flour in a bowl, add in the cardamom powder, pour in the jaggery syrup little by little and mix them well with your hands.
- Grease your palm with ghee/clarified butter, divide the flour to small portions and roll them into balls and keep them aside.
- Take three laddus together, coat them together in the flour paste and gently drop them to the hot oil.
- Deep fry by swapping sides until it turns golden brown, drain the oil and transfer it to plate.
Roasted and grounded Mung Bean
With jaggery syrup
Rolled to small balls (laddu)
Getting dipped in flour paste
Getting dropped gently
Store in an air-tight container, once it comes to room temperature. It stays fresh for a week time.
As Halloween nearing, I have been inspired by Nuts.com to share a healthy snack to enjoy rather than a candy. I wanted to make something healthy for everyone, also should suit Halloween and most of all should be loved by kids. I was hunting for recipe but nothing satisfied me, finally took on my very creation and created a fabulous, fantastic, healthy, delicious and a nutty dish, named it as “Spooky Nut Monster”, which goes out well for both breakfast and snack.
A very simple, easy, delicious and less time consuming snack to prepare. Everyone in my family including my kids loved it. Not only for Halloween, it goes out well for breakfast and also consuming for breakfast would be the better as it’s full and full of nuts.
Wish you all a Happy Halloween and stay tuned for upcoming Halloween recipes. Let us move on to the recipe …
Taking this to Fiesta Friday #92 hosted by Angie@thenovicegarderner. Do check out my other Halloween Recipes in this link: http://wp.me/p3UwPt-2CH, also stay tuned for more recipes in another 4 to 5 hrs.
Spooky Nut Monster
- Pie dough – 4 balls (a big lemon size)
- Walnuts – ¼ cup
- Cashew nuts – ¼ cup
- Almonds / Badam – ¼ cup
- Black raisins – 15 nos
- Oats – 2 tbsp
- Cornflakes – ½ cup
- Cherries – 10 nos
- Mixed fruit jam – 2 tbsp
- Milk – 3 cups
- Butter – 1 tbsp
- Sugar or Brown sugar – 1 tsp
- Salt – a pinch
- Tart pan or a Muffin Tray
Dough getting to the tart tray
Dough got fitted
Walnuts getting pounded
Cashew nuts getting pounded
Pounded nuts with sugar and butter
Spooky Nut Monster
- Prepare the Pie dough or use a ready Pie dough and divide them 5 lemon size portion and roll them to balls. ( I used home-made pie dough).
- Coarsely crush or pound all the dry fruits except raisins and cherried one by one using mortar and pestle or blender (make sure that it should be coarsely pound).
- Mix all the pounded dry fruits with sugar or brown sugar, butter and a pinch of salt. Keep it aside.
- Grease the tart pan and preheat the oven to 180 degree C.
- Roll out the dough balls and place gently in the Tart pan. Bake it for 6 mins or until it starts turning golden brown.
- Remove from the over, fill it with the dry fruit mixture and bake for 3 mins.
- Remove from the oven, let it cool down, and carefully remove the cup of nuts. Keep it aside.
- Take the mixed fruit jam in a mixing bowl, pour in a tbsp. of milk and beat continuously with a spoon for 5 to 6 mins or until it reaches thick syrup consistency.
- Place the Black raisins to form the eyes of a monster, and halve (lengthwise) the cherry and place it gently on the cup of nuts to form the mouth.
- Pour in ½ cup or your desired quantity of milk over the nuts.
- Drop the jam (syrup consistency) here and there all over the cup of nuts, to resemble the flow of blood.
Serve it a bowl. I have decorated it with a paper bat, sticked to the tooth pick
Shell life: Stays fresh for almost 2 weeks when stored in an air-tight container before adding milk. Stays only for a day when milk is added.
Do check out my home-made pie dough recipe in this link: https://madraasi.com/2015/10/25/pie-crust/.