SWEETCORN SUNDAL |SWEET CORN USLI RECIPE
Steps:
- Heat water in a steamer and steam sweetcorns for about 8-10 minutes.
- In a pan , heat 1 Tbsp of oil . Add mustard seeds and allow it to splutter.
- Now add in cumin seeds/ jeera seeds and split urad dal , allow it to change colour.
- Add chopped green chilies , 1 sprig curry leaves , and 2-3 broken dry red chilies. Also add in 1/4 Tsp of Hing / asafoetida , mix well everything and Saute for 2-3 minutes.
- Now add in steamed sweet corns and stir well everything.
- Add salt as per taste and mix well everything.
- Add in grated fresh coconut , mix well everything on high heat and turn off the stove.
- Garnish with coriander leaves and squeeze in fresh lime juice , mix well and serve.
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
VERMICELLI SWEET CORN USLI
This is a take on vermicelli usli, also known as upma — an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.
Provided by cooking.nytimes.com
Categories Breakfast Dinner Lunch
Yield 1
Number Of Ingredients 13
Steps:
- For complete instructions, visit the original site at https://cooking.nytimes.com/recipes/1022490-vermicelli-sweet-corn-usli?campaign_id=58
Nutrition Facts : ServingSize serving, Sugar 0 g, Sodium 0 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 0 kcal, Carbohydrate 0 g, Protein 0 mg, Fat 0 g
VERMICELLI SWEET CORN USLI
This is a take on vermicelli usli, also known as upma - an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.
Provided by Tejal Rao
Categories breakfast, brunch, lunch, noodles, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
- In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
- As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
- Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.
COCHINITA PIBIL
The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.
Provided by Tejal Rao
Categories main course
Time 4h
Yield Serves 4
Number Of Ingredients 21
Steps:
- Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
- Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
- Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
- While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.
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