Delicious Masala corn an easy appetizer for gatherings or everyday.
My little girl is back at school this Monday after a week at home, yes first two days of last week’s because there is storm and flooding in the city so there was no school, and then she got sick with flu. Now she is fine, so going back to school. So last week I didn’t go out for any shopping. I was playing with whatever was left in fridge. I had some corn cobs which I needed to use up, so I decided to try masala corn with 3 cobs. And yes it is delicious.
I tried this recipe from the book “Food with Friends The Art of Simple Gatherings” by Leela Cyd.
I liked the book first hand for it has gorgeous pictures. Still I am learner in food photography decide to look it into it. Book has 8 chapters plus introduction and Thanks. After introduction, the first chapter is about Secret ingredients which include, preserved lemon, Amarena toschi (Italian cherries in syrup). In the Style files, in four pages she describes what she uses to decorate her plates and tables, and where she finds them. She also shares her methods for setting up her table and styling a plate.
The chapter 2 is about breakfast and brunch, there are 15 recipes, avocado and coconut tartlets, Lemon poppy seed Dutch baby, chocolate orange challah with saffron and Sweet tahini buns sounds interesting. I need to try these.
Chapter 3 is about tea time which also has 13 recipes, of which sugar cookies with edible flower, Rhubarb rose floats , pistachio rose clouds, assorted spa waters, salty everything cookies and even south Indian Kesari bhath with toasted cashews , sultanas and saffron.
The chapter 4 about Happy hours, which has Mango sorbet rose sparkler, spice-roasted chickpeas, beet pickled eggs, purple cauliflower hummus, masala corn, South Indian Style veg cutlets, Chard Empanada with pistachio crema are few. I tried masala corn from here.
Chapter 5 is about Potlucks and picnics with 16 recipes of which, Blooming flower salads sounds interesting, then Tunisian egg pita with Harrissa, Dill and cumin carrots and cashew crème with seasonal fruits and cacao nibs sounds interesting.
Desserts recipes are in chapter 6 with 13 recipes, Mango semifreddo with raspberries and pistachios, Mini cheery chocolate cakes, rose flan , unicones, which my daughter already requested to make it, faloodas, spiced pumpkin parfaits, chili-lime pineapple with coconut cream and coconut tapioca pudding with roasted nectarines are interesting.
Then last chapter is about Tiny takeaways with , recipes for spice blend chai, chocolate tahini butter, onion jam, Labneh balls and spiced mango butter are few I found interesting.
What I like about this book is that the entire recipe has pictures of finished product, but also some extras such as step-by-step pictures of the process of weaving together the strands of dough into Chocolate-Orange Challah with Saffron – important! Which is really complicated to explain in words? Also there is use of cashew nuts and coconut milk and coconut oil.
Only problem I found that certain ingredients like edible flowers, which I think I need to grow them in my garden to get one without any treatments.
I tried masala corn from this book, I strictly followed recipe except for a little add on like curry leaves, and chat masala and also reduced amount of cilantro. This is excellent recipe for entertaining as Leela has mentioned. Give it try you will love it.
“I received this book from Blogging for Books for this review.”
Pin it for later
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.