Ingredients
250 Gram Basmati rice
80 gram American corn kernels
2 tsp Olive oil
1 Onion
1 tsp Ginger garlic paste
1 tsp Salt
4 Green chilies
1 tsp Cumin seed
1 Bay leaf
1/2 tsp Pepper corn
8 flakes Cloves
2 cups Hot water
3 tbsp Coriander leaves, chopped
2 tsp Lime juice
Bell pepper (Sautéed and diced), chopped
Coconut, grated
Preparations
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Ingredients
5 tbsp sour cream
⅛ tsp lime zest
3 tbsp lime juice, divided
1 tbsp water
¼ cup extra-virgin olive oil
2 scallions, thinly sliced, plus more for garnish
⅛ tsp salt
1 (15-ounce) can no-salt-added black beans, rinsed
4 cups chopped romaine lettuce
4 cups shredded green cabbage
2 cups corn kernels (from 2 large ears)
1 cup chopped drained roasted red peppers
½ cup shredded Cheddar cheese
¼ cup finely chopped red onion
¼ cup chopped pickled jalapeños
4 ounces tortilla chips
Preparations
To make cream: Whisk 5 tablespoons sour cream, ⅛ teaspoon lime zest and 1 tablespoon lime juice together in a small bowl until smooth. Add 1 tablespoon water; whisk to combine.
To make vinaigrette: Combine ¼ cup oil, the sliced scallions, ⅛ teaspoon salt and the remaining 2 tablespoons lime juice in a large bowl; whisk well. Transfer 2 tablespoons dressing to a medium bowl; add the rinsed beans and toss to coat. Set aside for 5 minutes.
To the large bowl with the remaining dressing, add 4 cups lettuce and 4 cups cabbage toss well. Divide the lettuce mixture among 4 bowls. Top the bowls with the dressed beans, 2 cups corn, the chopped roasted red peppers, ½ cup cheese, ¼ cup red onion and ¼ cup jalapeños. Drizzle with lime juice and, if desired, garnish with more scallions. Serve with 4 ounces tortilla chips on the side.
Ingredients
rava/ semolina 2 cups
curd 1 cup
water as needed
salt to taste
corn kernels 1 cup
green chilies to taste
Eno fruit salt 1 tsp
curry leaves finely chopped 1 tbsp
Preparations
mix rava, curd, water well and set aside
boil corn while rava is resting, drain the kernels
add corn, finely chopped green chilies/ chili paste, curry leaves, salt and mix well
just before you fry appam, add Eno, mix well, adding little water if necessary, as the batter should be thick.
grease the "appakarai " with ghee or oil, once hot, put the batter in each hole, cook on medium flame,
turn once the bottom is brown carefully, if need be add little more oil, cook till both sides are brown and crisp . Serve hot with coconut chutney.
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Dig into a fulfilling and yummy delight filled with sweet potatoes, cheese and the tanginess of the tomatoes. A hot casserole is just the dish to woo yourself and your loved ones during the cold nights.
Ingredients:
3 sweet potatoes (peeled and chopped)
1onion (peeled and finely chopped)
1 red capsicum (seeded and chopped)
2 spring onions (finely chopped)
400 gm red beans
5 tomatoes (chopped)
1 cup fresh or frozen corn kernels
10-12 tbsp tomato sauce
2 cups cheddar cheese (shredded)
1 cup sour cream
2 cloves garlic (finely chopped)
1 tbsp chili pdr or to taste
1 tbsp cumin / jeera (crushed)
1 tsp dried oregano
4-5 tbsp oil (preferably vegetable oil)
Salt to taste
Method:
While you prep the veggies, preheat the oven to 400°F / 220 C
Grease a 12×12 or 13×9-inch baking dish with oil.
Place a baking sheet on top, add potatoes, 2 tbsp oil, and sprinkle 1/2 tsp salt. Roast potatoes for 15 to 20 minutes till they turn golden brown. Set it aside to cool.
Reduce the oven temperature to 350° for the next baking.
Meanwhile, take a large pan and heat 2 tbsp oil. Toss in onion and some salt and sauté till they turn light and soft.
Add bell pepper, garlic, chili powder, cumin, and oregano and continue to sauté and cook for a few minutes.
Toss in beans, tomatoes, tomato sauce, corn, and salt to taste. Mix and cook for 2-3 minutes.
Pour half of the above mixture into the prepared dish which contains the baked potatoes.
Layer that with some more potatoes on top and repeat layering with the mixture and potatoes.
Cover the dish with foil and bake the casserole for 20-25 minutes until it starts bubbling around the edges.
Remove the foil, sprinkle the cheese on top, and continue to bake until the cheese melts.
Garnish with scallions and serve with sour cream on the side.
