Ot recipe Baby corn fritters

January 3, 2001

This is my first export from MC5.The recipes are from www.tarladalal.com

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

BABY CORN FRITTERS

</Nam>

<Nam>

BAVARIAN SALAD

</Nam>

<Nam>

BROWNIE PARFAIT

</Nam>

<Nam>

BRUSCHETTAS

</Nam>

<Nam>

BUTTERED VEGETABLES

</Nam></Summ>

<RcpE name= " BABY CORN FRITTERS "

author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

BABY CORN FRITTERS

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 nos. baby corn

For the marinade:

1/2 teaspoon cumin seed (jeera) powder

1/2 teaspoon rock salt (sanchal)

1 cup buttermilk

salt to taste

For the batter:

1/4 cup plain flour (maida)

3/4 cup cornflour

1 teaspoon roasted cumin seed (jeera) powder

salt to taste

For serving

Chilli Dip

Other ingredients

oil for deep frying

For the batter

1. Mix all the ingredients for the batter with enough

water to get a coating consistency.

How to proceed

1. Make a marinade by mixing together cumin seed

powder, rocksalt, buttermilk and salt. Keep aside.

2. Wash and slice each baby corn into 2 pieces

vertically.

3. Marinate them in the marinade for at least 3 hours.

4. Dip the baby corn pieces in the tempura batter and

deep fry in hot oil till golden brown and crisp.

5. Drain on absorbent paper.

6. Serve hot with Chilli Dip.

Handy Tip(s)

1. You can use 1 teaspoon jeeralu powder instead of 1/2

teaspoon rock salt and 1/2 teaspoon cumin seed (jeera)

powder.

Recipe Source

Easy Gourmet Cooking by Tarla Dalal

Baby corn marinated in buttermilk and deep

fried.

Preparation time: 20 minutes.

Cooking time: 5 minutes.

Serves/Makes: Makes 32 pieces.

- - - - - - - - - - - - - - - - - - -

Per serving: 99 Calories (kcal); 2g Total Fat; (19% calories from fat); 8g

Protein; 12g Carbohydrate; 9mg Cholesterol; 257mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

NOTES :

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<DirS>

<DirT>

For the batter & #013; & #010; 1. Mix all

the ingredients for the batter with enough & #013; & #010;

water to get a coating consistency. & #013; & #010; & #013; & #010;

How to proceed & #013; & #010; 1. Make a marinade by mixing

together cumin seed & #013; & #010; powder, rocksalt,

buttermilk and salt. Keep aside. & #013; & #010; & #013; & #010;

2. Wash and slice each baby corn into 2 pieces & #013; & #010;

vertically. & #013; & #010; & #013; & #010; 3. Marinate them in

the marinade for at least 3 hours. & #013; & #010; & #013; & #010;

4. Dip the baby corn pieces in the tempura batter and & #013; & #010;

deep fry in hot oil till golden brown and crisp. & #013; & #010; & #013; & #010;

5. Drain on absorbent paper. & #013; & #010; & #013; & #010; 6.

S!

erve hot with Chilli Dip. & #013; & #010; & #013; & #010;

& #013; & #010; Handy Tip(s) & #013; & #010;

1. You can use 1 teaspoon jeeralu powder instead of 1/2 & #013; & #010;

teaspoon rock salt and 1/2 teaspoon cumin seed (jeera) & #013; & #010;

powder. & #013; & #010; & #013; & #010; & #013; & #010; Recipe Source

& #013; & #010; Easy Gourmet Cooking by Tarla Dalal & #013; & #010;

Baby corn marinated in buttermilk and deep & #013; & #010;

fried. & #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Preparation time: 20 minutes. & #013; & #010; Cooking time:

5 minutes. & #013; & #010; Serves/Makes: Makes 32 pieces.

& #013; & #010;

</DirT>

</DirS>

<Note>

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

BAVARIAN SALAD

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 carrots -- peeled

2 cups white cabbage -- finely shredded

1/2 cup lettuce -- shredded

1 celery stalk -- finely chopped

1 capsicum -- thinly sliced

1/2 cup cheese cubes

For the eggless mayonnaise

3 tablespoons skimmed milk powder

1/2 teaspoon mustard powder

a pinch black pepper powder

1 teaspoon lemon juice

2 tablespoons oil

salt to taste

To be mixed into a dressing

3 tablespoons eggless mayonnaise

1 tablespoon fresh curds

1/2 teaspoon paprika or red chilli flakes

salt to taste

For the eggless mayonnaise

1. In a bowl, mix the milk powder, mustard powder,

black pepper powder and salt.

2. Add 1 tablespoon of warm water and mix well.

3. Add the oil drop by drop and keep whisking. As the

mixture gets thicker, add a little lemon juice.

4. Keep a adding the oil and whisking continuously.

For the salad

1. Cut the carrots into thin sticks.

2. In a serving bowl, put the carrots, white cabbage,

lettuce, celery stalks, capsicum, cheese cubes and the

dressing and mix well.

3. Chill and serve.

Handy Tip(s)

1. To add colour to the salad, use yellow and red

capsicum instead of the green capsicum.

Recipe Source

Easy Gourmet Cooking by Tarla Dalal

A cloeslaw with a difference.

Preparation time: 15 minutes.

Serves/Makes: Serves 4.

- - - - - - - - - - - - - - - - - - -

Per serving: 319 Calories (kcal); 28g Total Fat; (75% calories from fat); 2g

Protein; 18g Carbohydrate; 0mg Cholesterol; 88mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

peeled

</IPrp>

</IngR>

<IPrp>

finely shredded

</IPrp>

</IngR>

<IPrp>

shredded

</IPrp>

</IngR>

<IPrp>

finely chopped

</IPrp>

</IngR>

<IPrp>

thinly sliced

</IPrp>

</IngR>

<DirS>

<DirT>

& #013; & #010; & #013; & #010; & #013; & #010; For the

eggless mayonnaise & #013; & #010; 1. In a bowl, mix the

milk powder, mustard powder, & #013; & #010; black pepper

powder and salt. & #013; & #010; & #013; & #010; & #013; & #010; 2.

Add 1 tablespoon of warm water and mix well.

& #013; & #010; & #013; & #010; & #013; & #010; 3. Add the oil drop

by drop and keep whisking. As the & #013; & #010; mixture

gets thicker, add a little lemon juice. & #013; & #010; & #013; & #010; & #013; & #010;

4. Keep a adding the oil and whisking continuously. & #013; & #010; & #013; & #010;

For the salad & #013; & #010; 1. Cut the carrots into thin

sticks. & #013; & #010; & #013; & #010; & #013; & #010; 2. In a

serving bowl, put the carrots, white cabbage, & #013; & #010;

lettuce, celery stalks, capsicum, c!

heese cubes and the & #013; & #010; dressing and mix well.

& #013; & #010; & #013; & #010; & #013; & #010; 3. Chill and serve.

& #013; & #010; & #013; & #010;

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Handy Tip(s) & #013; & #010; 1. To add colour to the salad,

use yellow and red & #013; & #010; capsicum instead of the

green capsicum. & #013; & #010; & #013; & #010; & #013; & #010; Recipe

Source & #013; & #010; Easy Gourmet Cooking by Tarla Dalal

& #013; & #010; & #013; & #010; A cloeslaw with a

difference. & #013; & #010; & #013; & #010;

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Preparation time: 15 minutes. & #013; & #010; Serves/Makes:

Serves 4. & #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

</DirS>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

BROWNIE PARFAIT

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the chocolate brownie:

1 cup plain flour (maida)

1/4 cup cocoa powder

3/4 cup powdered sugar

1/2 teaspoon soda bi-carb

1/2 teaspoon baking powder

6 tablespoons curds

5 tablespoons milk

5 tablespoons melted butter

1/2 cup chopped walnuts

1/2 teaspoon vanilla essence

Other ingredients:

2 cups cream -- chilled

4 tablespoons powdered sugar

1/4 teaspoon vanilla essence

8 canned peach halves

For the garnish:

4 cocktail cherries

For the chocolate brownie

1. Preheat the oven to 180 degree C (350 degree F).

2. Mix all the ingredients in a mixing bowl using a

wooden spoon. Make sure there are no lumps.

3. Pour this mixture into a greased and dusted 200 mm.

x 200 mm. (8 " x 8 " ) baking tray.

4. Place in the oven and bake for 20 to 25 minutes.

5. Cool and cut into 20 mm. x 20 mm. (3/4 " x 3/4 " )

pieces. Keep aside.

How to proceed

1. Whisk the cream in a bowl till it doubles in volume

and forms soft peaks.

2. Carefully fold in the sugar and vanilla essence.

Fill into a piping bag and keep aside.

3. Pipe out some cream into each parfait glass.

4. Place a brownie square and top with a peach half.

5. Repeat steps 3 and 4.

6. Garnish with a cocktail cherry.

Handy Tip(s)

1. If your are in a hurry, use a ready made brownie.

Recipe Source

Easy Gourmet Cooking by Tarla Dalal

Delicious dessert of interlaced layers of

chocolate brownie, whipped cream and peaches.

Preparation time: 35 minutes.

Cooking time: 25 minutes.

Serves/Makes: Serves 4.

- - - - - - - - - - - - - - - - - - -

Per serving: 2617 Calories (kcal); 218g Total Fat; (71% calories from fat); 34g

Protein; 159g Carbohydrate; 584mg Cholesterol; 1050mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 42 1/2

Fat; 8 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

chilled

</IPrp>

</IngR>

<DirS>

<DirT>

For the chocolate brownie & #013; & #010;

1. Preheat the oven to 180 degree C (350 degree F). & #013; & #010; & #013; & #010;

2. Mix all the ingredients in a mixing bowl using a & #013; & #010;

wooden spoon. Make sure there are no lumps. & #013; & #010; & #013; & #010;

3. Pour this mixture into a greased and dusted 200 mm. & #013; & #010;

x 200 mm. (8 & quot; x 8 & quot;) baking tray. & #013; & #010; & #013; & #010;

4. Place in the oven and bake for 20 to 25 minutes. & #013; & #010; & #013; & #010;

5. Cool and cut into 20 mm. x 20 mm. (3/4 & quot; x 3/4 & quot;) & #013; & #010;

pieces. Keep aside. & #013; & #010; & #013; & #010; How to proceed

& #013; & #010; 1. Whisk the cream in a bowl till it

doubles in volume & #013; & #010; and forms soft

peaks. & #013; & #010; & #013; & #010;!

2. Carefully fold in the sugar and vanilla essence.

& #013; & #010; Fill into a piping bag and keep

aside. & #013; & #010; & #013; & #010; 3. Pipe out some cream

into each parfait glass. & #013; & #010; & #013; & #010; 4.

Place a brownie square and top with a peach half. & #013; & #010; & #013; & #010;

5. Repeat steps 3 and 4. & #013; & #010; & #013; & #010; 6.

Garnish with a cocktail cherry. & #013; & #010; & #013; & #010;

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Handy Tip(s) & #013; & #010; 1. If your are in a hurry, use

a ready made brownie. & #013; & #010; & #013; & #010; & #013; & #010;

Recipe Source & #013; & #010; Easy Gourmet Cooking by Tarla Dalal

& #013; & #010; & #013; & #010; Delicious dessert

of interlaced layers !

of & #013; & #010; chocolate brownie, whipped cream

and peaches. & #013; & #010; & #013; & #010;

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Preparation time: 35 minutes. & #013; & #010; Cooking time:

25 minutes. & #013; & #010; Serves/Makes: Serves 4.

& #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

</DirS>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

BRUSCHETTAS

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 slices French bread

1/4 cup tomatoes -- diced

1/2 red capsicum -- diced

1/2 yellow capsicum -- diced

1/4 cup zucchini or cucumber -- diced

1/4 cup mozzarella cheese -- diced

To be ground into a pesto paste

1/2 cup basil leaves

2 tablespoons pine nuts (chilgoza)

2 cloves garlic

6 tablespoons olive oil

salt to taste

1. Mix the tomatoes, red capsicum, yellow capsicum,

zucchini and mozzarella cheese in a bowl to make the

topping mixture and keep aside.

2. Spread the pesto paste on the French bread slices

and place the topping on them.

3. Grill in a preheated oven at 150 degree C (300

degree F) till the cheese melts.

4. Serve hot.

Handy Tip(s)

1. You can adjust the quantity of olive oil in the

pesto paste to get a spreading consistency.

Recipe Source

Easy Gourmet Cooking by Tarla Dalal

Sliced French bread topped with pesto, tomato

and mozzarella cheese and grilled to perfection.

Preparation time: a few minutes.

Cooking time: 20 minutes.

Serves/Makes: Serves 4.

- - - - - - - - - - - - - - - - - - -

Per serving: 10770 Calories (kcal); 197g Total Fat; (16% calories from fat);

326g Protein; 1888g Carbohydrate; 25mg Cholesterol; 22222mg Sodium

Food Exchanges: 123 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 39

Fat; 0 Other Carbohydrates

NOTES :

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<IPrp>

diced

</IPrp>

</IngR>

<DirS>

<DirT>

& #013; & #010; 1. Mix the tomatoes, red

capsicum, yellow capsicum, & #013; & #010; zucchini and

mozzarella cheese in a bowl to make the & #013; & #010;

topping mixture and keep aside. & #013; & #010; & #013; & #010;

2. Spread the pesto paste on the French bread slices & #013; & #010;

and place the topping on them. & #013; & #010; & #013; & #010;

3. Grill in a preheated oven at 150 degree C (300 & #013; & #010;

degree F) till the cheese melts. & #013; & #010; & #013; & #010;

4. Serve hot. & #013; & #010;

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Handy Tip(s) & #013; & #010; 1. You can adjust the quantity

of olive oil in the & #013; & #010; pesto paste to get a

spreading consistency. & #013; & #010; & #013;!

& #010; Recipe Source & #013; & #010; Easy Gourmet

Cooking by Tarla Dalal & #013; & #010; & #013; & #010;

Sliced French bread topped with pesto, tomato & #013; & #010;

and mozzarella cheese and grilled to perfection.

& #013; & #010; & #013; & #010; Preparation time: a few

minutes. & #013; & #010; Cooking time: 20 minutes.

& #013; & #010; Serves/Makes: Serves 4.

& #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Note>

</Note>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

BUTTERED VEGETABLES

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Ingredients

2 carrots -- peeled

8 nos. baby corn -- cleaned

100 grams french beans

1 zucchini -- sliced

1/2 cup mushrooms -- halved

4 cherry tomatoes

1 teaspoon cumin seeds (jeera)

1/2 cup walnuts -- halved

1 tablespoon butter

salt to taste

Method

1. Cut the carrots lengthwise into thick sticks.

2. Parboil the carrot sticks, baby corn and french

beans.

3. Remove from the fire, drain and keep aside.

4. Heat the butter in a pan, add the cumin seeds and

roast till they crackle.

5. Add the walnuts and cook for some time.

6. Add the carrots, baby corn, french beans, zucchini ,

mushrooms and cherry tomatoes and stir fry till the

vegetables get a glaze. Serve hot.

Handy Tip(s)

1. You can use a serrated knife to cut the vegetables

to give a unique shape to the dish.

2. You can use green cucumber instead of zucchini.

Recipe Source1788

Easy Gourmet Cooking by Tarla Dalal

Crispy vegetables and walnuts make an exciting

combination.

Preparation time: 15 minutes.

Cooking time: 20 minutes.

Serves/Makes: Serves 4.

- - - - - - - - - - - - - - - - - - -

Per serving: 936 Calories (kcal); 50g Total Fat; (45% calories from fat); 39g

Protein; 97g Carbohydrate; 31mg Cholesterol; 200mg Sodium

Food Exchanges: 5 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 8 1/2 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<IPrp>

peeled

</IPrp>

</IngR>

<IPrp>

cleaned

</IPrp>

</IngR>

<IPrp>

sliced

</IPrp>

</IngR>

<IPrp>

halved

</IPrp>

</IngR>

<IPrp>

halved

</IPrp>

</IngR>

<DirS>

<DirT>

Method & #013; & #010; 1. Cut the carrots

lengthwise into thick sticks. & #013; & #010; & #013; & #010; 2.

Parboil the carrot sticks, baby corn and french & #013; & #010;

beans. & #013; & #010; & #013; & #010; 3. Remove from the fire,

drain and keep aside. & #013; & #010; & #013; & #010; 4. Heat

the butter in a pan, add the cumin seeds and & #013; & #010;

roast till they crackle. & #013; & #010; & #013; & #010; 5. Add

the walnuts and cook for some time. & #013; & #010; & #013; & #010;

6. Add the carrots, baby corn, french beans, zucchini , & #013; & #010;

mushrooms and cherry tomatoes and stir fry till the & #013; & #010;

vegetables get a glaze. Serve hot.

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Handy Tip(s) & #013!

; & #010; 1. You can use a serrated knife to cut the

vegetables & #013; & #010; to give a unique shape to the

dish. & #013; & #010; & #013; & #010; 2. You can use green

cucumber instead of zucchini. & #013; & #010; & #013; & #010; & #013; & #010;

Recipe Source1788 & #013; & #010; Easy Gourmet Cooking by Tarla

Dalal & #013; & #010; & #013; & #010; Crispy

vegetables and walnuts make an exciting & #013; & #010;

combination.

& #013; & #010; & #013; & #010; & #013; & #010; & #013; & #010;

Preparation time: 15 minutes. & #013; & #010; Cooking time:

20 minutes. & #013; & #010; Serves/Makes: Serves 4.

& #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

</DirS>

</RcpE></mx2>

Sign In

Ot recipe Baby corn fritters

Recommended Posts

Guest guest

Link to comment

Share on other sites

Join the conversation

Support the Ashram

Join Groups

Top Downloads