Corn Cutlets

[1] Using Indian Ingredients

Ingredients:

Corn Kernels 1 Cup, Potatoes 200 Gm,

Green Chillies(chopped) 1 Tb, Coriander Leaves(chopped) 2 Tb,

Corn Flour 1 Tb, Salt to taste, Garlic Flakes(chopped) 2,

Cumin Seeds 1Tsp, Breadcrumbs as required , oil as required

Method:

Boil corn kernels and then run through the food processor(don’t make a smooth paste, it won’t taste as good). Boil and grate potatoes(1 cup is enough). Broil cumin seeds and crush them. Mix these well and add green chilly, garlic, salt, coriander leaves, crushed cumin seeds and corn flour.

Heat oil in a wok. Make lemon-sized balls. Roll them in breadcrumbs and deep fry on medium flame till golden brown.

[2] Using Continental Ingredients

Ingredients:

Corn Kernels 1 Cup, Potatoes 200 Gm,

White pepper Powder 2-3 Tsp, Basil Leaves (shredded) 2 Tb,

Corn Flour 1 Tb, Salt to taste, Parsley(chopped) 1 Tsp,

Breadcrumbs as required, oil as required

Method:

Boil corn kernels and then run through the food processor(don’t make a smooth paste, it won’t taste as good). Boil and grate potatoes(1 cup is enough). Add the chopped parsley and basil. Add the salt and white pepper powder and corn flour.

Heat oil in a wok. Make lemon-sized balls. Roll them in breadcrumbs and deep fry on medium flame till golden brown.

[3] Tamarind and Date Chutney

Ingredients:

Tamarind 100 Gm, Fresh Dates 100 Gm, Jaggery 100 Gm,

Chilly Powder 1-2 Tb, Cumin Seeds 2 Tsp, Fennel Seeds 1 Tb,

Chaat Masala 1 TB, Salt to taste.

Method:

Take the tamarind, jaggery, dates, chilly powder, cumin seeds and fennel seeds in a large vessel. Add water to completely cover these ingredients(500 ml). Boil and reduce this to half the quantity.

Now run this through the food processor and strain it. Add chaat masala and salt to taste. Reduce this mixture to half or till a sauce-like consistency is reached. Remove from heat and cool it down to room temperature. Serve with corn cutlets.