Crispy Corn Pepper Cashew is an excellent dish which can be served as a snack especially a wonderful and exotic cocktail snack. This snack dish is neatly made with sweet corns and cashew nuts that are coated with a humble spiced batter, deep fried until lightly crisp and tempered with fresh curry leaves and green chillies to give a zest to the dish.
Most of us agonize over what to serve as cocktail snack. The key in preparing a yummy and exotic cocktail snack or just a snack lies in one’s imagination and passion to cook healthy and delicious food. By just adding a little flair and degree of effort, one can make exceptional and luscious snacks to treat your guest. Generally we have a standard range of snacks ranging from initially a simple masala peanuts, kebabs, samosa, kachoris, chips etc. which is normally routine dishes served at most parties or get-together.
Usually for any kid’s party, get-together or kitty parties, snacks are in great demand and many love to munch on them. The crispy corn pepper cashews are creamy, crispy, sweet, spicy and crunchy cherished for their succulent taste and gives an extra oomph of flavour.
Now for over several years, sweet corn has become a staple diet and also an add-on ingredient for quite a few daily consumed dishes, the most popular being the sweet corn soup. Sweet corns are widely used in preparing many vegetarian and non-vegetarian dishes and salads. Sweet corn soup is well known across the globe for its great taste and many nutritional benefits. Sweet corn is prepared by boiling or steaming the kernels without adding salt to them. You could also prepare excellent and delicious sweet corn patties. Roasted corn cobs with little lemon juice and salt tastes especially yum during the monsoons.
Crispy corn pepper with cashew nuts is indeed a double dhamaka dish, full of flavours and kids would really love to eat it. It is not a too spicy snack and is prepared with corn kernels, cashew nuts, egg, corn flour, ginger garlic paste and pepper. This dish is fast and easy to prepare. Overall yellow sweet corn is a source of vitamins, minerals and antioxidants. Like most vegetables, it is also low in fat and contains no cholesterol. Its nutritional profile is pretty good. Sweet corn has vitamin B1, vitamin B5, vitamin C, folate, phosphorus, dietary fibre, and manganese. As an add-on to the sweet corn nutrients already stated, it also has a full array of other nutrients such as sugar, carbohydrates, soluble and insoluble fibre, vitamins, minerals, sodium, amino acids and more.
But that is not all, there is to Sweet Corn. Cashew nuts also have a high nutritional profile and are used in many sweet and savory dishes. Despite having a relatively high fat content, cashew nuts are considered to be low-fat nuts. In fact, cashew nuts contain less fat per serving than many other popular nuts, including almonds, walnuts, peanuts and pecans. Cashew nuts are rich in energy and nutrients. They do have a relatively high fat content, but it is considered ‘good fat’. They are rich in ‘heart friendly’ monounsaturated fatty acids like oleic and palmitoleic acids that help to lower LDL or bad cholesterol and increase HDL or good cholesterol. Cashew nuts are a rich source of soluble dietary fibre, vitamins, and minerals as well as numerous health promoting phyto-chemicals that, combined with the nut’s zero per cent cholesterol content, help to protect against diseases like diabetes and gallstones as well as cancer.
The crispy corn pepper cashew has a crispy surface with a delicate texture, soft inside, smells and tastes delicious and mildly spiced. To prepare this yummy snack, firstly take a bowl, add pepper powder, salt, corn flour, little egg (optional) and mix well. Add sweet corn and mix well and remove. In the balance batter, add the cashew nuts and mix well.
In another bowl, combine corn flour and maida together. In this mixture, add the coated corn kernels and coat them well with the flour and strain the excess flour through a colander and keep aside. Repeat the same with the coated cashew nuts.
Heat oil in a pan and deep fry the corn and once done remove and then add the cashew nuts and fry until crisp. Remove and keep aside. In another pan, heat some oil and add onions, crushed ginger garlic, slit green chillies, fresh curry leaves, finely chopped coriander leaves, salt, little soya sauce, mix well and then add the fried sweet corns and cashew nuts and toss well. Serve hot.
This recipe makes a good idea with a little variation to include sweet corn as a staple part of your diet to a considerable extent so as to maximize the benefits that you can glean from this rich food source.
Do try this recipe on a wonderful monsoon day and I am sure you’ll love the taste and flavour for this dish. Click on the link for detailed recipe: