Saturday, 30 April 2016

HEALTHY RECIPE : TANGY CORN VEGETABLE POCKETS


HEALTHY RECIPE : TANGY CORN - VEGETABLE POCKETS















1 CUP SWEET CORN - BOILED

3 POTATO - BOILED, SKINNED THEN MASHED




1 CUP CARROT - GRATED

1 CUP CUCUMBER - GRATED

1 ONION - CHOPPED

1/2 TSP. LEMON JUICE (OPTIONAL)

2 GREEN CHILLI

1 TSP. GARLIC PASTE

2 TBSP. CORIANDER LEAVES 

1 CUBE CHEESE - GRATED

2 BREAD SLICES - GRINDED

1 TBSP. OIL 

PINCH JEERA -CUMIN SEEDS

OIL FOR FRYING

1 TBSP. CHILLI SAUCE

1 TBSP. KETCHUP

1 TSP. PEPPER POWDER

SALT AS PER TEST 

OIL FOR FRY

*
1 1/2 CUP MAIDA

1 TBSP. OIL

SALT AS PER TEST

*
MAKING DOUGH :

MIX A MAIDA, OIL AND SALT IN A MIXING BOWL.
ADD SUFFICIENT WATER TO KNEAD SOFT DOUGH.
DIVIDE THE DOUGH INTO 10 PORTION -BALLS.
MAKE 10 PUREE FROM 10 BALLS.
KEEP ASIDE.

*
HEAT A OIL IN A PAN, ADD CUMIN SEEDS.
WHEN THEY CRACKLE, ADD ONION AND CHOPPED CHILLI, COOK TILL TRANSPARENT.


THEN ADD GRATED CARROT, CUCUMBER, BOILED CORN AND MASHED POTATO.


















MIX WELL TO GATHER. 



















THEN ADD CRUMBLED BREAD, CORIANDER, CHEESE, RED CHILLI SAUCE, TOMATO KETCHUP, PEPPER  POWDER AND SALT AS PER TEST.
MIX WELL.



















COOK FOR 2-3 MINUTES.
*
TAKE A PUREE TO PREPARE POCKETS.
STUFF THE STUFFING INTO THE PUREE.
PUT THE 3 TBSP. STUFFING CENTRE OF THE PUREE.
BEND THE BOTH OF THE SIDES OVER STUFFING.























THEN BEND THE REST OF THE SIDES OVER IT SPREAD SOME WATER OVER THE END OF THE SIDES.


























OUR POCKETS ARE READY NOW FOR FRYING.


















*
DEEP FRY ALL TANGY CORN VEGETABLE POCKETS OVER MEDIUM FLAME TILL LIGHT BROWN.


















SERVE IN SERVING DISH WITH TOMATO KETCHUP AND GARNISH WITH CORIANDER AND SHREDDED CHEESE.






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