Grilled Corn on the Cob 2 ways – Happy 150th Canada

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Hello Everyone 

Happy 150th Canada !!!

My home for past 6 years is 150 years young now.  I have a lot of fond memories about this place . I found out my passion for cooking , photography and brought back my passion for sining in my life . I am always thankful about all these little things in my life, to honour those am bringing a recipe for you all 

I thought of writing a very simple recipe which you can use it for todays BBQ . Yes we love our BBQ and during this day in particular. I am bringing you all grilled corn in 2 ways , one with a spicy tomatillo salsa and a simple lemon butter . A very simple recipe , easy to make , crowd pleaser as well as a very kid friendly dish. I don’t have many things to say about the recipe because its such an easy recipe. But you must be wondering what is a Tomatillo, it is a Mexican Green tomato which is really tart and used in making various salsa, sauces and dishes. I have attached a picture of some home grown fresh Tomatillo. 
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Let’s get into the recipe then . 

First I will write the tomatillo salsa recipe , then the grilling techniques and will leave in the notes how to make the lemon butter . 
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Grilled Corn on the Cob - 2 Ways
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
94 calories
21 g
0 g
1 g
4 g
0 g
124 g
16 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
124g
Servings
4
Amount Per Serving
Calories 94
Calories from Fat 13
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
10%
Sugars 7g
Protein 4g
Vitamin A
4%
Vitamin C
26%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Whole Corn - 4
  2. Tomatillo Salsa - 3 to 4 tablespoons (Recipe is written Separate )
  3. Lemon Butter - as required for flavouring (Recipe in notes)
Instructions
  1. 1. Heat your grill according to the instructions , I most certainly prefer a charcoal grill for the best flavour but you can also use the regular propane one for this .
  2. 2. Place the husked corn on the hot grill , brush some oil on top and grill it for 15 minutes by turning sides or till it is slightly charred like in the picture .
  3. 3. Spoon the salsa or the lemony butter on top off the corn and enjoy it hot
Lemony Butter
  1. 1. Bring the butter to room temperature first , it should be soft enough to whip it.
  2. 2. My ratio was 1/4 cup butter , half lemon juice and little salt you can change it according to your preference .
  3. 3. Using a hand held beater whip butter , lemon juice and salt thats it .
beta
calories
94
fat
1g
protein
4g
carbs
21g
more
Crackleandtemper http://crackleandtemper.ca/

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Spicy Tomatillo Salsa
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
7 calories
2 g
0 g
0 g
0 g
0 g
26 g
158 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
26g
Amount Per Serving
Calories 7
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 158mg
7%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
3%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Tomatillo- 2 roughly chopped
  2. Jalapeno- one whole , you can use more if u need it spicy
  3. Onions - chopped on tablespoon
  4. Cilantro- chopped 2 tablespoons
  5. Lime Juice - 1 tablespoon (If you want it tangy )
  6. Salt - As needed
Instructions
  1. 1. Place all the ingredients in a food processor , pulse it very roughly and in the end check for seasoning.
beta
calories
7
fat
0g
protein
0g
carbs
2g
more
Crackleandtemper http://crackleandtemper.ca/
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Gole Bajje/Savory Fritters/ Southern Canara Cuisine

GB1

Hello Folks

This is my first ever post in 2016 so what is better than blogging with culinary hoppers . Our theme for this blog hop is Southern Canara cuisine . Before I start writing more about my recipe, how I made it and a small memory I have with this particular dish, a tiny introduction to Southern Canara cuisine

“The Kanara or Canara region, which is also known as Coastal Karnataka, comprises three coastal districts of Karnataka, namely Uttara Kannada, Udupi and Dakshina Kannadaand Kasaragod of Kerala in southwestern India. Kanara forms the southern part of the Konkan coast.”
Source: Wikipedia

The southern side of this region is Southern Canara which includes manglorean and udupi style cuisines (both are places from southern state of Karnataka in India). I was totally unaware of the cuisine but I have heard about few famous recipes like Gole Bajje , Chane Ghashi , Dal toi, Mangalore buns thanks to my frequent visit to Mangalore while I was growing up also my Konkani friend here , I am dedicating this post to my dear friend Anju.

I am from northern part of Kerala , Palakkad so we always used to visit mangalore , once on our way to Udupi Krishna temple or Mookambikai . This happened when I was 8 or 9 years old , it was our first trip to Udupi temple with my family . We took a train from palakkad to mangalore , and from mangalore we were planning to take bus , I clearly remember this because neither my mom or my dad spoke Kannada and they were really nervous about the trip. Luckily we met a family on our way , I vaguely remember that uncle was a retired army person. The only thing I remember about the conversation between him and my dad is Gole bajje , he was stressing that to my dad that we shouldn’t miss eating this Udupi special . Yess!!! we didn’t miss it after our temple visit , in the evening we did go to a tiny tea stall and we ate these hot hot fritters with some delicious tea.

When our culinary hoppers team decided about Southern Canara cuisine , I wanted to make Gole Bajje to share my little childhood experience and also of course my love for fried foods 😉 . I have a tiny secret to tell you all , the original recipe calls for sour yogurt , but unfortunately I didn’t have any at home and I was too lazy to go out a get some yogurt . When I was looking in my fridge I found some sour cream which I bought for weekend baking , I had leftovers from that . I was like why not use sour cream instead of yogurt and it worked like a charm . I had soft fluffy bajje which was crisp and melt in mouth at the same time .

I have adapted this recipe from couple blogs so it is not an authentic recipe and I don’t claim it to be . 

 

 
GB2

 

Gole Bajje
Serves 4
A delicious savoury fritter
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
193 calories
31 g
4 g
6 g
5 g
1 g
121 g
10 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
121g
Servings
4
Amount Per Serving
Calories 193
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 10mg
0%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
7%
Sugars 1g
Protein 5g
Vitamin A
4%
Vitamin C
46%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. All purpose flour – 1 cup
  2. Rice flour – 2 tbsp (Don’t skip it , it gives crispiness to the bajje)
  3. Chick pea flour – 1 tbsp (Optional)
  4. Green Chillies – 1 thinly sliced
  5. Ginger- 1 teaspoon minced
  6. Curry leaves – 1 sprig chopped
  7. Baking soda- 1/4 teaspoon
  8. Sour cream / Yogurt- 2 tablespoon
  9. Salt- as needed
  10. Oil – needed to deep fry
  11. Water – as needed
Instructions
  1. 1. In a bowl place flour , rice flour , chick pea flour mix it with hands . To this add sour cream / yogurt , also add water little by little to make a batter . The batter should be very thicker than a pancake batter like a scoopable consistency at the same time thinner than a bread dough. Don’t panic if you added more water , add little more flour to bring it to that consistency.
  2. 2. Keep this batter aside for 2 hours , let the flavors all blend in
  3. 3. After 2 hours add green chilly , ginger and curry leaves to this batter .
  4. 4. Add baking soda and salt to it mix it using a fork .
  5. 5. Now I have a small technique to make this batter really fluffy to get spongy bajjes, using a hand beater slightly beat it for 5 minutes and you are good to fry these .
  6. 6. Heat oil in a wok or a deep frier . Using an ice cream scoop , scoop out the batters to get a round shape as the name indicates (Gole – Round).
  7. 7. Fry this in medium heat , so that the entire bajje gets cooked evenly without burning.
  8. 8. Serve these bajjes with your choice of chutneys . I served it with a coconut chutney , tomato chutney and cilantro chutney.
beta
calories
193
fat
6g
protein
5g
carbs
31g
more
Crackleandtemper http://crackleandtemper.ca/
GB4

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