Corn is loved by one and all in our family. So, during the weekly, vegetable shopping, corn will definitely see their way inside my bags. Many a time, corn has been my sole saving grace. Afternoon 2 to 4pm is my “My time”, when my younger one is sleeping peacefully and I can safely switch on the computer, and spend some time on my blog as well as do some blog hopping. By 4:30 my elder one would be back from school, entering the house, with the question “what snacks have you prepared?” Sometimes, I get so engrossed with my blog, blog hopping, mails and Facebook that I lose track of time and I run to the balcony at the nick of time to see my elder one’s bus reaching our gate. It is on such occasions that our “Sweet” Corn comes in handy. Just MW, it add some butter, salt and pepper and a bowl of healthy snack is ready for, not only my daughter but for the entire family.
Anyways, coming to the subject at hand, Magic Mingle is an event started by Kalyani, where she announces two mystery ingredients in the first week of every month and we have to prepare something using both ingredients. We are into the third month now and the journey so far has been wonderful. By the end of the month, I start getting really curious about what the two ingredients would be and eagerly wait for Kalyani’s announcement.
This month it was our favorite Corn and Whole Wheat. From the time I had seen the WheatKozhukattai at Sobha’s place I had wanted to try them out. So here came my chance. In the beginning I was a little speculative as how the outer covering would turn out, but they were really soft and together with the yummy filling made a healthy and scrumptious after school snack.
Makes about 8 big crescents
What you’ll need
For the outer covering
- Whole Wheat Flour – 1 Cup
- Salt to taste
- Water – as required for Kneading
For the Stuffing
- Sweet Corn Kernels – 1 Cup
- Onion – 1 small
- Garlic – 2 cloves
- Capsicum – ½
- Cabbage – a small piece
- Carrot – 1 small
- Cheese – 1 small cube
- Butter – 2 tsp
- Black Pepper Powder – ½ tsp
- Salt to taste
- Take the wheat flour in a bowl, add salt, mix well.
- Knead into smooth, pliable dough adding water little by little. Keep aside covered.
- Wash and finely chop all the veggies and keep aside.
- Heat a Kadai, Add the butter, after it melts add in the onions and sauté.
- Once the onions turn translucent, add the crushed garlic and sauté for another 2 minutes.
- Next add in the capsicum and sauté.
- Now throw in the cabbage and carrots mix well, add salt to taste.
- Cover and cook, until the veggies are done. Sprinkle very little water, if necessary.
- Add the pepper powder, mix well.
- Finally sprinkle some grated cheese. Give it a good mix.
- Allow this stuffing to cool completely.
For the steamed Crescents
- Pinch out small balls from the dough and roll out into a small puri.
- Spoon in the stuffing on one side of the puri and fold it into a half moon shape.
- Seal the edges by pressing the well with your fingers.
- Grease a steamer or Idly plate and place the crescents carefully on them.
- Steam it for about 7 to 8 minutes.
- The outer covering will have a shiny and glossy look, once cooked.
These taste best when served hot.
Handle the steamed crescents with lot of care, as they are very soft and tend to tear easily.