“Yellow and green
A canvas of taste,
Art in your mouth
Without any paint,
A crunch and tang
A hit of spice,
With flavors new
A bite oh-so nice!
You just can’t stop
At one, two three,
And you wish that these
Grew on a tree!”
Ingredients (makes 60 crackers)
For the corn
1 1/2 cups corn kernels
3/4 cup frozen peas
3 small plum tomatoes, finely chopped
2 teaspoons coriander powder
3/4 teaspoon garam masala
½ teaspoon cumin powder
2 tablespoons tamarind chutney (home made or bottled - available at all Indian stores)
¼ cup fresh mint, finely chopped
¼ cup fresh coriander, finely chopped
5 tablespoons olive oil
Salt & chili to taste
To serve
Wholewheat crackers
Whipped cream cheese
Chopped carrots
Heat oil in a non-stick pan. Add the tomatoes, cover and cook on medium flame till tender. Add the corn, peas and all the dry spices and cook covered for another 6-8 minutes. Uncover, turn heat to medium-high and saute till any excess liquid has been absorbed. Mix in the fresh herbs, cook for another minute, remove from heat and cool to room temperature. Stir in the tamarind chutney and mix well.
Put a teaspoon on a cracker, top with some whipped cream cheese and a piece of carrot and serve immediately.
This dish is served at the next 29. Tasting party!
This dish is served at the next 29. Tasting party!
