An ideal summer snack ....

The sweet crunchy baby corn snack is just perfect for the season.

It hardly takes any time to prepare. If you have the ingredients handy you can churn it up while your guests sip on their drinks.

Spice it up to suit your taste buds. I would definitely advise against very strong flavouring.

You must try this one….

CRUNCHY BABYCORN FINGERS                                            Serves 3 – 4

Ingredients

Babycorn – 10 – 12

Finely chopped garlic – ½ tsp

Celery fresh or dried – ½ tsp

Vegetable oil – 1 tblsp

Light soya sauce – 1 tsp

Tabasco – a dash

Salt – to taste

Pepper – a pinch

Method

1. Wash the baby corns and keep aside.

2. Heat the oil, reduce to medium heat and add the garlic and celery. (If using fresh celery, chop the stalk finely)

3. Stir briefly to infuse their flavours. Take care not to burn the garlic.

4. Add the baby corns and stir or toss around.

5. Add the sauces. Season with salt and pepper and toss to mix everything.

6. Serve as a snack with a cool drink.

© Rinki’s Kitchen 2013

Aloo Posto ......

Poppy seed finds a place in many cuisines the world over. It is a historical ingredient that was used for various medicinal values. They are believed to promote fertility and wealth, act as a sedative and aid sleeping.

Posto as it is known in Bengali is loved by everyone. Traditionally it is cooked as an accompaniment to deseeded black lentil (kolai er dal) and  rice.

Now, the most popular posto dish is the Jhingey(Ridge gourd) posto but the one loved at my home is this one…

You may try the Jhinge posto recipe by replacing the potatoes with diced gourd and then you don’t need to add any water.

It is also very good for you in the summer months….

ALOO POSTO/ POTATOES COOKED WITH POPPY SEED PASTE                        Serves 2

Ingredients

Potato cubed – 1large or 2 medium

Khus khus / poppy seed paste – 3 tblsp
Mustard seed paste - 1 tsp

Green chilli – 1 tsp chopped

Turmeric pdr – ¼ tsp

Panch Phoran – ½ tsp

Mustard oil – 2 tblsp

Salt – to taste

Water – ¼ cup

Method

1. Heat the oil and add the panch phoran and let it crackle.

2. Add the diced potatoes and fry for a minute on high heat.

3. Lower to medium heat. Pour in the water and cover to cook the potatoes till they are almost done.

4. Add the pastes, turmeric pdr and the chopped chilli. Season with salt and cook stirring constantly till the potatoes are cooked.

5. Serve with hot steamed rice and a lemon wedge.

Note: You will get Panch Phoran by mixing equal parts of :

Black mustard seeds, Fenugreek seeds, Onion seeds,Fennel seeds and Cumin seeds.

© Rinki’s Kitchen 2013