Blogging Marathon #25
Theme: Baking with Whole Grains – Cornmeal
Here are some delicious cornmeal fritters, with an Indian spin.
1 tablespoon oil
1 teaspoon mustard seed
1 teaspoon cumin seed
1/2 teaspoon anardana powder (dried pomegranate)
1/4 teaspoon red chile powder (cayenne pepper)
10 curry leaves, thinly sliced
1 large chile, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
3/4 cup cornmeal
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup paneer, grated
1/4 cup cilantro, finely chopped
14 3/4 oz. can creamed corn
Preheat oven to 350 F. Grease a cookie sheet.
Heat oil. Add mustard seeds. As soon as they finish popping, add the cumin seed and curry leaves. After 1 minute, add the onions, garlic and chile. Cook for 2-3 minutes, until onions are softened. Let cool for a few minutes.
In a large bowl, combine cornmeal, flour, salt, baking powder, anardana and chile powder.
Add the creamed corn. Add the vegetables, paneer and cilantro. Mix well.
Form into patties and place on cookie sheet.
Bake for 30 minutes. Flip over and bake for another 20 minutes.
Crispy on the outside and soft on the inside. Healthy and delicious is the baked version!
The spices in this are mild, therefore, making it a kid friendly recipe!