Tuesday 27 August 2013

Corn Fritters

I always keep frozen veggies in my freezer. And corn is a must. I love making these fritters not just because they are so simple to make but are light and serve as a perfect last minute supper.

Serves : 1-2 people


100 gm self raising flour (if using plain flour, add 1/2 tsp baking powder to it)
225 gm corn kernels
1/4 cup grated cheddar cheese
1 egg beaten
50 ml milk
1 tbsp melted butter
1/4 tsp chilli flakes ( or as per taste)
Pinch of Salt and Pepper
1/4 cup chopped basil or parsley (optional)

If using fresh corn, peel the husks, cut the kernels and cook in boiling water for 4-5 minutes.

In case of frozen corn, follow instructions on the packet to defrost (a couple of minutes in the microwave should be enough to defrost)

In a bowl, sift in the self raising flour (add baking powder if using plain flour). Add the beaten egg, milk and melted butter to the flour. If the mixture is too thick add a little amount of milk to make it smooth. Fold in the corn, chilli flakes, salt, pepper, cheese and basil.

On a non stick griddle or skillet, pour 2 tbsp of the mixture and flatten slightly. Cook on medium heat for 3-4 minutes on each side till they are slightly golden brown.

These taste good on their own but try them with some mint chutney. :)

Mexican breakfast

I love love love this Mexican breakfast wrap. It's filling, simple to make and healthy!! The photo just doesn't do justice to it.

Serves 1-2


2 multigrain tortillas
2 eggs
1/8 cup grated mozarella cheese
Oil for cooking

For the Salsa

1 large onion finely chopped
2 medium tomatoes finely chopped
2 cloves of garlic minced
2 tsp red chilli flakes ( or as per taste)
1 tsp dried oregano
1 tsp dried basil 
( I used fresh herbs but dried herbs are fine too)
1/4 tsp salt or as per taste
1/4 cup water
Oil for cooking


In a sauce pan, add 2 tbsp of oil and fry the onions till translucent. Add the garlic and fry for a minute. Add in the tomatoes and chilli flakes and cover and cook for 2 minutes on a medium flame. Add the herbs, salt and water ( add water if the mixture is too dry.). Cover and cook for 5-8 minutes.

Heat the tortilla on a skillet for a minute on both sides or in the microwave for 30 seconds.

Prepare the egg - Scrambled, fried, half fried or poached - as you prefer your eggs.

Spoon half the cooked salsa mixture on the tortilla. Place the cooked egg on top of the salsa. Add half the cheese (skip the cheese if you want to make it healthier). The cheese will melt from the heat of the hot sauce and eggs.

Make it into a wrap and enjoy. It does get really messy while eating but that just makes it more satisfying ;)
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