The best part of summer in England is that we get to see Sun for at least few days a week. This weekend was one of the hottest we had this season.. with temperatures 26 it was an ideal day to enjoy at the beach..
Bournemouth is one the cleanest beaches in England. Our drive was more than 2 hrs but was worth it ,, it was like almost half of England has come to sunbathe. Kids enjoyed in the sand , which was so fine . Fun time.
The best parts of my trip are
Floating in the air in a Helium balloon to about 500 feet in the sky and have a complete birds eye view of the town from the balloon. It is my desire to ride a hot air balloon too.
Seeing the smiles on the faces of all the children enjoying the waves,building sand castles just to break them....
While we were returning my younger daughter suddenly remembered baby corn... she wanted me to make baby corn Manchurian again. Not that it needed a lot of work and since we had just returned I was not really in a mood to make that effort too.. But she made a pout so had to give in and managed to make another dish Baby corn Pakodas. They turned out really delicious and crispy.Now I am sure it will be a regular dish at my house.
Crispy Baby Corn Pakoras
12 - 15 baby corn cobs
2 spoons of Rice flour
2 spoons of Gram flour
1 spoon of all purpose flour
1 spoon of cumin seeds
salt to taste
1 spoon of Red chilli powder ( rasam powder is tastier)
1/4 spoon baking soda
Oil to fry.
(optional - use any food colour to enhance the presentation)
Cut the baby corn cobs longitudinally. If you are using frozen , thaw them and then use slit them longitudinally.
Add all the other ingredients other than oil and mix on the baby corn pieces till all the pieces are smeared with the flour. Do not add water. Sprinkle if necessary.
Heat the oil in a kadai/ pan. Deep fry the corn cobs till they are crispy. Serve hot with tomato sauce or mint chutney.