There are days when you feel gloomy and life seems so out of control by the things happening around us and sometimes the weather makes you feel gloomy. In my case both the things happened together and I was not ready to feel lost and sad, so I decided to cheer myself as well as the kid. These days it is mostly the two of us at home so I land up cooking for both of us. Since the kid loves fried food I thought of making some fritters which perfectly suited the cloudy weather outside.
I had read this recipe made by Chef Parag Kanhere recently and was too inclined to try the chilli jam. The original recipe asks for sweet corn, since I am in the process of winding up in this town I was surely short of it but I had some frozen baby corn which I brought to good use in this preparation.
After making the fritter and jam, while I served the combo to the kid I was pretty apprehensive as I knew he would love the fritters as it had cheese in it but how would he take the chilli jam was surely a doubt I had…..! All my doubts vanished the minute he dipped the fritter in chilli jam and took his first bite, the very instant his thumb was up and he said ‘MOM IT’S AWESOME’. I simply beamed with joy as the dual purpose was served effectively… I was cheered up and the kid enjoyed the food .
The chilli jam is surely a quick thing to make and is an absolutely great accompaniment for fritters or chips too. I know it is going to frequent my kitchen. I must thank the Chef for such a star preparation .
Ingredients For Mozzarella and Baby Corn Fritters
a cup of mozzarella
2-3tbsp finely chopped bell peppers
5-6 baby corns crushed coarsely
3 green chillies finely chopped
2 small potatoes boiled
2tsp fresh g-g paste
1/2tsp white pepper pwd
a mix of bread crumbs and corn starch
Ingredients for Chilli Jam
2tbsp castor sugar
2tsp red chilli paste
1/2 lemon’s juice
a dash of finely chopped ginger and garlic
salt to taste
Method For Fritters
Mix all the ingredients under the heading fritter and make small balls using it. Ensure that the binding is firm enough.
Roll the balls thoroughly in a mix of bread crumbs and corn starch.
Deep fry the balls on a medium flame.
Serve hot with CHILLI JAM.
Method For Chilli Jam
For the JAM heat the sugar on low flame till it caramelizes lightly.
Remove from fire and add the chilli paste and lemon juice and keep stirring continuously.
Add g-g and salt to taste. The jam is ready. Use it as a dip.