Corn Pakora Recipes

Ingredients
Frozen sweet corn 1 Cup (16 tbs)
Gram flour 1/2 Cup (8 tbs) (besan)
Ginger paste 1 Teaspoon
Cilantro leaves 15
Garam masala 1/2 Teaspoon
Salt To Taste
Chat masala 2 Teaspoon
Red chili powder 1/2 Teaspoon
Oil 2 Cup (32 tbs) (For deep frying)
MAKING:

In a bowl, combine corn, gram flour, salt, garam masala, chili powder, chat masala, ginger, cilantro and mix well.

Add water if needed and make batter as shown in the video.

Heat oil in a frying pan and fry pakoras on medium heat for 5-6 minutes or until golden brown.

Drain excess oil using paper towels.

SERVING:

Serve and enjoy!

Potato Fritters recipes

Ingredients

Oil 2 Cup (32 tbs) (As needed for deep frying)
Potatoes 2 Small , cut into thin slices
For the batter
Chickpea flour 1/2 Cup (8 tbs) (Besan)
Water 1/4 Cup (4 tbs) (As needed to make a batter)
The spices for the batter
Salt To Taste (1 Tsp)
Garam masala 1/2 Teaspoon
Red chili powder 1/2 Teaspoon (Optional)
Carom seeds 1/4 Teaspoon (Ajwain seeds)
Dry mango powder 1 Pinch (Amchur)
Black pepper powder 1/4 Teaspoon (Kali Mirch)

Directions

GETTING READY

1. In a mixing bowl, add chick pea flour. To this add all the spices and mix to combine well.

2. Gradually add water and mix to form a lump-free batter. Set aside.

MAKING

3. In a pan, heat oil for frying.

4. Coat the potato slices with the batter, and fry them in the hot oil in small batches.

5. When the potato fritters turn golden brown in color, remove them on a paper towel to drain the excess oil.

SERVING

6. Serve hot with tomato ketchup or with any chutney of your choice like mint chutney or tamarind chutney.

 

Poha Pakoda recipes

Ingredients

Poha 1 1/2 Cup (24 tbs)
Water 5 Cup (80 tbs)
Potato mashed 2 , boil
Coriander leaves 2 Tablespoon , chop
Green chili 2 , chop
Red chili powder 1 Teaspoon
Coriander powder 1 Teaspoon
Cumin seeds 1 1/2 Teaspoon
Salt 1 1/2 Teaspoon
Sugar 1/2 Teaspoon
Oil 2 Cup (32 tbs) ((deep fry))

Directions

MAKING:

1.Soak 1 1/2 cup of Poha, in warm water for a minute. Drain the water and wash with fresh water, squeeze out a little bit of the water.

2.Check the texture, they need to be mushy. Transfer to a plate and let them sit idle for a minute or two.

3.In a mixing bowl, add the poha, then start mashing and kneading like a dough with hands. Halfway in, add chopped coriander, green chili, 2 boiled potatoes, red chili powder, coriander powder, cumin seeds, salt and a bit of sugar to balance it out.

4.Now start kneading again to form a smooth texture. Divide this into small portions and smooth-en them. You can form these into any shape.

5.Deep fry these in medium flame until golden brown, and light. Do not overcrowd the pan, fry a few at a time.

Once fried, take down to a kitchen towel lined plate.

SERVING:

6. Serve hot with garlic-coriander chutney.

Potato Cheesecake

What You’ll Need

  • Graham Cracker-Pecan Crust
  • 2 cups finely crushed graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup finely chopped pecans
  • Filling
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 3 egg yolks
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup whipping cream
  • 1 1/2 cups sweet potatoes, mashed, about 3 medium sweet potatoes*
  • whipped cream, optional

How to Make It

  1. Preheat oven to 425 F.

Crust

  1. Combine the graham cracker crumbs, melted butter, and chopped pecans. Blend thoroughly and then press into a 10-inch springform pan.

Filling

  1. In a mixing bowl with an electric mixer, beat the cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Add the cream and well-mashed sweet potatoes and beat on medium speed  just until blended.
  2. Pour the batter into the prepared crust.
  1. Bake in the preheated 425 F oven for 15 minutes; lower heat to 275 F and bake for 1 hour longer. Turn heat off and leave the cheesecake in the oven to cool for several hours, or remove it from the oven and cool on a wire rack.
  2. Chill before serving and store leftovers in the refrigerator.
  3. Serve with sweetened whipped cream or caramel sauce and sprinkle with cinnamon sugar, if desired.
  4. *To cook the sweet potatoes, bring a medium saucepan of water to a boil. Peel the sweet potatoes and slice. Put them in the boiling water. Cover the pan and boil for about 20 minutes, or until very tender. Drain well and mash or puree.