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Mini Corn Cakes (Tikki) & Anjum’s New Indian cookbook giveaway

Season’s greetings :) Hope all of you are enjoying the festive season!! What are your plans? Have you bought all the gifts? Is the Christmas menu ready, is your family visiting you are or are you already with them? Do leave me a comment and tell me all about your holidays!! I would love to know what you guys are upto :) One thing I enjoy most around this time are the holiday decorations everywhere! I make my husband drive me all around the town just to see the decorations. Just the sight fills me with happiness and excitement! I wonder how it would feel to have a fully decorated Christmas tree in my own living room! Maybe I should do that sometime soon, probably next year :)

I’m here today with a very simple appetizer recipe, that’s full of flavor and has an amazing texture. Its a little sweet, a little savory and packs a mild kick from the green chilli. This recipe is adapted from Anjum Anand’s latest cookbook, Anjum’s New Indian. If you don’t know who she is, you should read my book review HERE. I love the way Anjum breaks the myth about Indian food being all greasy and heavy. Her book targets simple, everyday Indian food that you can make at home with just a few ingredients on hand. She has a beautiful section dedicated to Indian spices and their usage. She also gives us the recipes for some of the basic spice mixes used, like the curry powder and the garam masala. You will be surprised to know how much more flavor the masalas have when made at home. The ingredients are very easily available at any Indian grocers. I enjoyed cooking from this book and I think I should pass on this joy to one of my readers! So, I’m giving away one copy of Anjum’s New Indian!! Please see the end of this post on how to enter this giveaway!


I changed the original recipe a bit to suit my palate. The result was fantastic! I loved the sweetness of the corn  and the texture from the corn kernels. I served my corn cakes with a simple coriander-tomato chutney, yogurt and some peanut-garlic chutney powder that I made earlier.

Mini Corn Cakes (recipe slightly modified from Anjum’s New Indian)

Ingredients:
(Makes 8 cakes)

Corn (canned or frozen or fresh) – 1 1/4 cups
Garlic – 2 large cloves
Potato (boiled, peeled and mashed) – 1 large
Green chilli (serrano pepper, finely chopped) – 1 no.
Cumin seeds – 1 tsp (or use 1 tsp ground cumin)
Caraway seeds (shahi jeera) – 3/4 tsp
Cheddar Cheese – 1/3 cup (optional)
Besan (Gram flour) – 3 Tbsp
Salt – to taste
Turmeric powder – 1/4 tsp (optional)
Red chilli powder – 1/4 tsp (optional)
Garam masala – 1/2 tsp (optional, but highly recommended)
Coriander powder – 1 tsp (optional, but highly recommended)
Oil – 2 tsp plus more for pan frying the cakes

Method:

  • If you are using frozen or fresh corn, cook the corn kernels in boiling water. Do not overcook then, let them have a bite. Then cool and squeeze out as much water as possible. Puree 3/4th of the corn kernels in a blender. Keep aside.
  • Heat 2 tsp oil in a frying pan and add the cumin seeds, caraway seeds, turmeric and chilli powder. Saute for 30 mins and add the onions with a pinch of salt. Cook until the onions are slightly browned. Add the finely chopped garlic and green chilli and cook for a minute more. De-seed the chilli if you don’t like it spicy. Remove from heat and cool slightly.
  • Place the gram flour in a dry pan on low heat and stir-fry until the flour turns a darker shade and emits its distinctive aroma, around 3-4 minutes.

Tip: If you do not have gram flour, use some corn starch instead. You will definitely miss out on the flavor of the besan, but the cakes will still taste nice.

  • Mix all the ingredients together in a bowl and adjust salt.

Tip: You can add some chopped cilantro and/or mint leaves at this point if you want to. Also, you can put in some roasted crushed peanuts or cashews for an extra crunch!

  • Divide the mixture into 8 portions and form small patties using oiled hands.
  • Cook the cakes on a non stick frying pan or griddle, using oil as required. Fry until the cakes are golden brown on both sides.
  • Serve hot with any chutney or sauce of your choice.

These can be made ahead and kept warm/heated in the oven.

Easy Cilantro-Tomato Chutney

Cilantro – 1 small bunch
Tomato – 1 small
Shallot (small onion) – 1 no. (optional)
Green chilli – 1 no.
Garlic – 1 small clove
Salt – to taste
Lemon juice – to taste

Method:

Grind everything together into a coarse chutney. Adjust seasonings!

To serve the corn cakes like I did:

Place the cakes on a serving platter. Just before you serve, place a dollop of cilantro-tomato chutney on top of each cake. Then place a smaller dollop of cream cheese/greek (thick) yogurt on top of the chutney. Sprinkle generously with Peanut-Garlic chutney powder.

To enter the giveaway for Anjum’s New Indian cookbook:

This giveaway is open only to people residing in the USA. But, readers outside the USA can also enter, I can then ship the book to their friends or family in the US.

    • Leave me a comment telling me your favorite homemade appetizers. Do share a link if you have the recipe!!
    • “Like” Ambika’s Kitchen on Facebook
    • Spread the word about this giveaway on Facebook. Share the link or please be sure to link back to my website, http://ambikaskitchen.com

To earn additional entries:

  • Follow @ambikaskitchen on Twitter
  • Tweet about this giveaway. Please be sure to link back to my website, http://ambikaskitchen.com in your tweet. For example, use this tweet or make up your own – Win Anjum’s New Indian cookbook at http://ambikaskitchen.com
  • Subscribe to Ambika’s Kitchen updates via email (Click here) or subscribe to my RSS Feed (Click here).
  • Follow Ambika’s Kitchen on Pinterest
  • Stumble this post and follow @ambikaskitchen on StumbleUpon.com
  • Share this giveaway any way you like! Tell your friends or include this in your blog post. Be sure to let me know!

NOTE: Please leave a separate comment for EACH of your entries or only one entry will be counted.

*If you already follow me on Twitter and Facebook and/or already subscribe to Ambika’s Kitchen via email/RSS, let me know as well, since this counts as an entry.
Giveaway starts on 12/23/2011 and will run until 01/22/2012 11:59 pm PST.

The winner will be chosen fairly and randomly from the comments received. The winner will have to respond within 72 hours or another random winner will be chosen.

UPDATE: Giveaway closed. Winner is Vardhini!!! Congratulations Vardhini!!!

You might also like:

Anjum’s New Indian – Book Review & Cannellini Bean Curry Recipe

Rice & Vegetable cakes with Avocado-Yogurt sauce and Wilted Spinach

Vanilla (Yellow) Cake with Fresh Lemon Frosting

Channa Sundal – Indian Spiced Chickpeas with Coconut

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