1 cup sliced baby corns 1/2 cup all purpose flour/maida 1 tbsp cornflour 1 tsp ginger garlic paste 1 tsp chilli powder 1 tsp soya sauce 1 tsp chilli sauce water as needed salt to taste oil to deep fry
Mix flour, cornflour, ginger garlic paste, soya sauce, chilli sauce and salt. Add water to make a thick paste. Boil the sliced baby corns in salted boiling water for 5 minutes and drain. Dip the baby corns in the flour paste and deep fry in hot oil until golden brown. Serve with ketchup.
NOTE: If using canned baby corn, there is no need to boil. Just slice and deep fry them.
2 ripe bananas 1 cup fine rava/semolina/chiroti rava 3/4 cup wheat flour 1 1/2 cup fresh yogurt 1/2 cup jaggery 1/4 cup grated fresh coconut pinch of soda pinch of salt
Blend bananas, jaggery and yogurt until smooth. Add the remaining ingredients and mix well. The batter should be a fairly thick consistency. Heat tava, pour the batter and roast until golden brown on both sides. Serve hot with ghee.
NOTE: You can adjust the amount of jaggery according to your taste. If the batter is too thick, add more yogurt instead of water.