Makka Poa Indian Corn Puffs Recipes

Steps:

• In bowl combine flour, baking powder, salt, cumin and garam marsala.
• In small bowl whisk milk, egg and butter.
• Pour the milk mix over the flour mix; combine quickly to form a lump-free batter.
• Fold in corn, green onion, minced bell pepper and cilantro.
• In large pan pour in oil to 1 1/4 inch deep and heat to 375 degrees.
• Use a teaspoon to gently slip heaping spoonfuls of batter into oil (if you have a melon baller you can use that instead).
• Only drop in 3 or 4 at a time.
• Fry the puffs turning them occasionally till golden brown - about 4-5 minutes.
• Remove from oil and drain on a paper towel.
• Keep them warm in the oven on low heat.
• Serve them hot.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
• Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
• Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.