Corn Soy Blend (CSB) Recipes
CSB Fritters (Pakoras)
Ingredients: 1 cup CSB, 2 cups seasonal vegetables (spinach, cauliflower, onion, eggplant), ½ cup oil, 1-2 cups water, chiles/salt/spices.
- Cut into small pieces 2 cups of whatever vegetables are available, e.g. spinach, other leafy greens, cauliflower, onion, eggplant.
- Combine with 1 cup CSB.
- Add water until it becomes a thick paste.
- Add green chiles, salt, spices. Mix thoroughly.
- Make into little balls.
- Put ½ cup oil in wok/deep frying pan. Fry balls until firm.
- Serve.
- The oil that remains after frying can be used later for cooking.
CSB Pudding (Halwa)
Ingredients: 1-1 ½ cups CSB, 3 tablespoons oil, 3 tablespoons jaggery (molasses from sugar cane) or sugar, 4 cups water.
- Heat 3 T. oil in pot.
- Add 1-1 ½ cup CSB.
- Cook for 15-20 minutes until golden brown.
- Add 3 T. jaggery or sugar.
- Cook for 2 minutes.
- Add 4 cups water.
- Stir and cook for 10-12 minutes more.
- Serve.
CSB Sweets (Lagdoos)
Ingredients: 1½ cup CSB, 6 T. oil, ½ cup sesame seeds (if available), ½ cup peanuts or groundnuts or channa (dried chick peas), 1 cup jaggery (molasses from sugar cane), ½ cup water.
- Heat 6 T. oil in pot.
- Add 1½ cup CSB. Cook until golden brown (15-20 minutes).
- In separate pan heat ½ cup sesame seeds (if available) and ½ cup peanuts or groundnuts or channa for 5 minutes without oil.
- If making for young children, grind the roasted peanuts and seeds into a powder. (If making for older children or adults, this is not necessary.)
- Add peanuts and seeds to CSB. Remove from heat.
- In a separate pot put 1 cup jaggery (molasses from sugar cane) and ½ cup water. Boil for 5 minutes. When it becomes sticky, remove from heat and add the paste to the CSB mixture.
- Mix and make into small balls.
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