Form the feeling of our own ignorance, vanity, poverty, infirmity, and – what is more – depravity and corruption, we recognize that the true light of wisdom, sound virtue, full abundance of every good, and purity of righteousness rest in the Lord alone. To this extent we are prompted by our own ills to contemplate the good things of God; and we cannot seriously aspire to Him before we begin to become displeased with ourselves… Accordingly, the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Mridula’s, Indian, Kitchen	1	servings

INGREDIENTS

125	g	Besan; (chick pea or gram
		; flour) sieved
50	g	Ground rice or rice flour
		A pinch of bicarb of soda
1	ts	Salt or to taste
1	ts	Crushed dried chillies or chilli powder
1	ts	Kalonji; (onion seeds)
1/2	ts	Ajowan
1/2	ts	Ground turmeric
2	ts	Ground cumin
2	ts	Ground coriander
200	ml	Water
		Sunflower or corn oil for deep frying
1		225 gram who baby corn

INSTRUCTIONS

The most important factor is the temperature of the oil. Check it is
between 160C (325F) and 180C (350F) before you begin frying. (If you
do not have a thermometer drop a cube of bread in the oil - if it
floats in a few seconds without browning then the temperature is just
right.)
Mix all the dry ingredients together ina bowl and gradually add the
water to form a thick paste of coating consistency.
In a wok or other suitable pan for deep frying heat the oil over a
medium heat. Dip each corn into the batter and shake off any excess
batter. Fry them in a single layer, without overcrowding the pan,
until they are crisp and golden brown (7-8 minutes). Drain on
absorbent paper.
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