Kashaya Powder (Hudi)

Ingredients:
2.5 cups Cumin seeds / Jeerige
1.5 cups Coriander seeds / Kottambari
2 Tbs Fenugreek seeds / Menthe
2 Tbs whole Wheat grains / Godhi (optional)

Recipe:

Put coriander seeds in a pan and dry roast for about 3-4 mins low flame until it gives nice aroma.

Add fenugreek seeds, wheat grains and fry them together for about 1-2 mins in low/medium flame.

Add cumin seeds and fry them in high flame until it starts spluttering and gives nice aroma for about 5 mins as shown in the picture below. Let it cool for about 30 mins.

Put this fried ingredients in a mixer and make smooth powder. Store it in an airtight container. For longer shelf life store this in a refrigerator.

To prepare Kashaya, put 1 cup of milk or required amount of milk and water, sugar and bring it to boil. Add 1/2 tsp Kashaya powder and mix them well and keep it in low flame for about 1 min.

Filter this if required or serve as is.

Crispy Corn

Ingredients:
2 cups Sweet Corn seeds/ Jola
3/4 cup Rice flour
3/4 - 1 cup Corn flour
Big pinch of Asafoetida
1/2 tsp Turmeric powder
1 - 1.5 tsp Red Chilly powder
Pinch of Garam Masala
1 tsp Chat Masala

1 small Onion

5 - 6 strands of Coriander leaves
Salt to taste
Oil

Recipe:
Remove the outer cover of sweet corns and separate the seeds as shown in the picture below or use frozen Sweet corns.

Add salt, chilly powder, turmeric, asafoetida, garam masala and mix them well and keep it aside for about 30 mins.

Add rice flour, corn flour, little amount of water and mix well.

Keep oil in a thick bottomed vessel and heat. Put this corn seeds in oil and deep fry until they turn golden in colour.

Transfer this to a tissue paper to absorb the extra oil.

Sprinkle finely chopped onion, coriander leaves, chat masala as shown in the picture below. Mix them well and serve hot.