corn dhokla

1. Grind the all corn seeds in to paste in a mixer. the paste should not be very fine.
2. Take this paste of corn in a big bowl, add 2 cups of gram flour and 1 cup of sour curd.
3. Mix it well and keep it aside for 2 hours for fermentation.
4. After 2- 21/2 hrs. take the mixture, add ginger chilli paste, salt to taste, ajwain powder, turmeric and water as per need to make it consistency of dhokla batter.
5. In the end add eatable soda and mix it thoroughly.
6. Pour this mixture in a pre greased pan.
7. Keep this pan in microwave high for 7 minutes, then keep the pan inside for a while and then remove it from microwave.
8. After five minutes of removing it from microwave cut it into square pieces with a knife.

Tadka
Ror tadka heat oil in a pan when heated add mustard, and curry leaves and asafoetida(hing) in to it. pour this tadka on the set and cut dhokla evenly.

Serve hot, garnished with coriander and grated coconut. serve with tomato sauce.

corn kebab recipe

½ Cup Corn Kernels
2 Big Potatoes (boiled)
2 Onions (chopped)
½ cup Capsicum
2-½ cm Ginger (chopped)
3 Green Chilies (chopped)
Salt to taste
Oil for deep frying
How to make Corn Kebab:
Without using any water, crush the corn kernels in a grinder to get a coarse paste.
Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.
Divide the mixture into equal portions and shape them as kebabs.
Heat oil in a pan and deep fry the kebabs until they turn golden & crisp.
Take them out with a slotted spoon. Drain excess oil on kitchen tissue.
Corn Kebab is ready to eat. Serve hot with sauce or mint chutney.