Potato Corn Toast | Indian Bread Toast Recipes

Potato Corn Toast Recipe - This is the latest addition to the bread toast recipes. After I started doing many bread recipes I started trying out different varieties in the toast and this one actually I bookmarked long before from here. It is simple yet tasty and me and my mom loved it to the core as we both are potato and corn fans. Also this would become a great evening snack when kids come home tired and give this kind of hot hot bread toast to them with their favorite side side, then they will really love it. Now let's go to Potato Corn Recipe immediately.

You can check my other bread toast recipes below

Bread Pizza

Sugar Bread Toast

Cheese Chilli Toast

French Toast 

Besan Toast
Garlic Bread 
Rava Bread Toast
Potato Toast

Potato Corn Toast

Preparation time: 5 min | Cook Time: 15 min | Serves: 2

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Potato - 1 big or 2 small sized
Corn - 1/2 cup
Pepper powder - 1/5 tsp
Coriander leaves - 2 tbsp
Salt - as per taste
Olive oil / butter - 2 tsp

Method to prepare Potato Corn Toast

1. Pressure cook the potatoes and corn. While cooking corn, add a pinch of salt. Smash the potato nicely adding little water and add the corn, pepper powder, coriander leaves and salt.

2. Mix them nicely so that when you apply them to bread, it spreads easily. Sprinkle some oil or butter to the spread.

3. Spread the corn, potato mixture evenly on the bread slices. Keep your oven to 160 deg Celsius and toast till the sides turn to crispy and light brown in colour.

4. Take out from the oven and serve them hot with chilli sauce or tomato sauce.

Yummy and crispy Potato Corn Toast is ready to munch on....

Notes:

1. The potato should be gooey while applying on then read.

2. If planning to give to kids reduce the pepper and you can add some cheese too. But do not add more cheese as it many alter the taste. Add around  2 tsp of grated cheese. 

3. If you like the spicier version you can add the green chillies too.
4. Instead of the coriander leaves, you can also add Italian herbs to give a unique taste. Check my Bread Pizza recipe to know what are the Italian herbs. 

Tags: Potao and Corn Bread Toast, Bread Toast, Potao Corn Bread Toast Indian Style, Indian Bread Toast Recipes, Break fast Recipes, Bread toast using potato and corn, Crispy corn Toast, Corn potato Bread Toast, easy evening snacks

Baby corn golden fry | How to make Golden Baby corn fry | Baby corn recipes | Easy evening snacks | Kids snacks recipes

Baby corn golden fry is one of my favorite evening snack. It can be either deep fried or shallow fried. It purely depends on our choice only. I already have baby corn 65 recipe which is also a deep fried one, as I like deep fried instead of shallow frying. One of my friend mentioned, we can do this in microwave also. Need to try that too. But now lets see the Baby corn golden fry.

Some snacks and baby corn recipes, I have given below
Baby corn 65
Onion Pakoda
Crispy cauliflower fry
Vegetable cheese balls

Baby corn golden fry

Preparation time: 15 min | Cook Time: 10 min 
Total Time: 25 min | Serves: 3

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients
Baby corn - 2 packets (12)
Rice flour - 2 tbsp
Corn flour - 1.5 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1.5 tsp
Garam masala powder - 1/2 tsp
Curd / yogurt - 2 tbsp
Water - as needed
Salt - as per taste
Oil - for frying
Chat masala - 2 pinch for taste

Method
1. Wash and remove the stem of baby corn. Cut into round shape. Soak in boiling hot water for 8 to 10 min. (See notes)
2. Pat it dry. Mix the Rice flour, Corn flour, All purpose flour, garam masala, chilli powder, salt and curd to the baby corn and mix well.
3. Mostly the adding of curd would be enough to make it a batter consistency. If not, sprinkle little amount of water and allow the marination to rest for 30 min.
4. In a vessel, add oil and when it hot enough, add the baby corn in small batches and rotate them slightly so that, they get fried evenly in all the sides. When you get the golden colour or the issshhh sound of the baby corn, ceases, remove from oil and filter the excess oil in kitchen towel.
5. Sprinkle some chat masala and Serve it hot with the ketchup.

Yummy yummy Baby corn golden fry is ready to be served

Notes:
1. If the baby corn is small, you can avoid soaking in hot water and just add them directly to batter and fry it. If the baby corn are bigger than regular size, then I may suggest you to pressure cook for 1 whistle and then prepare as mentioned.
2. My friend suggested to add a pinch of cooking soda, for even more crispier fries. But I avoided as I prepared this for my kids.
3. You can also add a pinch / drop of red food color, for the vibrant red color.

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Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters | How to make cabbage pakodi | Easy Evening Snacks | Tea Time Snacks

Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him😒 for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage. So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy😜 that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite ☺️ .

How to make Cabbage Pakoda

Preparation time: 15 min | Cook Time: 15 min 
Total Time: 30 min | Serves: 6

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

Cabbage - 1.5 cups
Small Onion / shallots - 1/2 cup (chopped finely)
Besan flour - 3/4 cup
Rice flour - 1/2 cup
Corn flour - 1 tsp
Chilli powder - 1.5 tsp
Turmeric powder - 1/5 tsp
Baking soda - 3 pinch
Green chillies - 2 finely chopped
Coriander leaves - 3 tbsp (chopped)
Curry leaves - 2 tbsp (chopped)
Fennel seeds - 1 tsp
Salt - as per taste
Oil - for frying
Water - as needed or around 5 tbsp ( for sprinkling )

Method

1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.

2. Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.

3. Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.

4. Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

Easy Cabbage Pakoda / Cabbage Pakora is ready for evening snack

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Prawn Cutlets step by step | How to make Prawn cutlets | Easy snacks recipes | Non veg snacks | Cutlet recipes | Sunday special recipes

 These Prawn Cutlets are tasty cutlets which can be prepared easily. If you are a prawn lovers, never miss this cutlet recipe. These can be prepared easily as evening snacks on sundays. I am a great fan of prawns and I would prepare these prawn cutlets at least once a month. Lets see the recipe now.

How to make Prawn Cutlet

Preparation time: 15 min | Cook Time: 10 min 
Total Time: 25| Serves: 6

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

• Prawns - 1/2 kg
• Potato - 2 large (boiled)
• Onion - 2 (chopped finely)
• Green Chillies - 3 to 4(Chopped finely)
• Corinder leaves - few
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Chilli powder - 1/2 tsp
• Pepper powder - 1/4 tsp
• Bread Crumps - 1/2 cup
• Corn flour - 4 tsp
• Water - 1/2 cup to 1 cup
• Oil - 2 tsp
• Salt - as per taste

Method

• Clean the Prawns with salt.
• Smash the boiled potatoes and keep aside.
• Now in a small pan, add the prawns, 1/4 tsp turmeric powder and sprinkle some water and cook, till the prawns become curly in shape.
• Choped the prawns with a spatula or grind it in mixer and keep it aside.
• In a pan, add oil, Onion, curry leaves, green chillies and saute well.
• Add the minced prawns along with above mentioned powders and add the salt. If needed sprinkle some water (Optional).
• When they are cooked, switch off the stove and allow it to cool. 

• Meanwhile, in a small bowl add the cornflour and 1/2 cup water little by little and make a batter.
• Add the smashed potato and mix thoroughly in the prawn mixture.
• Make them into small sized round shaped (lemon size) balls and press in your palm.
• Flatten a little bit.
• Now dip the balls in the cornflour batter and again roll it over the bread crumps.
• In another pan, heat the oil in medium flame.
• Now put the prawn cutlets in the oil and fry till they becomes brown in colour. (Do not overfry it)
• Filter the oil in kitchen towel.
• Hot prawn cutlets are ready to be served with tomato sauce. 

Note:

1. Instead of corn flour, egg white can be used for dipping the cutlets.

Baby corn 65 | How to make Baby corn 65 | Crispy Baby corn 65 | Easy Evening snacks | Kids Special Recipes | Party snacks recipes | Baby corn recipes

I always love Baby corn 65. It is easy to prepare, crunchy inside and crispy outside. All my family members love its taste, when dipped in the tomato sauce or the chilli sauce. I tried this many times, by varying the ingredients and finally I liked the taste with the ingredients below. Addition of Tikka Masala made the Baby corn 65 little spicy and tangy which i liked a lot. But this is purely optional. Lets see the recipe.

You can view some of the other fried snacks below
Baby corn Golden fry
Cauliflower pakora
Crispy Cauliflower fry
Idli 65
Crispy Pavakkai fry

How to make Baby Corn 65

Preparation time: 15 min | Cook Time: 10 min
Total Time: 25 min | Serves: 4

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

• Babycorn - 10
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1/2 tsp
• Curd/Yogurt - 2 tsp
• Ginger Garlic paste - 1 tsp
• Lemon juice/vinegar - 1 tsp
• Turmeric powder - 2 pinch
• Tikka masala - 1 tsp (optional)(i added for more spiciness)
• Corn flour - 2 tsp
• Maida/All purpose flour - 1 tbsp
• Salt - as needed for taste
• Water - 3 to 4 tsp (optional)
• Oil - for frying

Method

1. Wash the baby corn and cut in to half in lengthwise.


2. Add all the powders in a bowl and add the flours and yogurt and ginger garlic paste.


3. Mix all the ingredients. If it is thick, add water 1 tsp at a time. Add baby corn to soak.


4. Heat the oil and add the dipped baby corns in the oil. Fry till they become golden colour.


5. Remove and filter the excess oil from the babycorns in the kitchen towel.

6. Garnish with onion and coriander leaves and serve hot with the tomato ketchup.

Notes:

1. Addition of water is optional.

2. Addition of tikka masala is purely optional. I added for its tangy and spicy taste. 

Below are my old pictures

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