Tuesday, July 17, 2012

Scallion and tomato corn bread



Scallion and tomato corn bread

This was our favorite bread as snacks with cup of milk tea. it can be serve in brunch or for breakfast.
Crispy from out side and soft from inside this  bread is a wonderful addition to your table and there are nothing so satisfying than this corn bread .I remember it was something we sister can make by our self so it was our girls dish we fry it then sit together eat this bread and drink black tea and talk about our school our study etc and since we were 9 sister we got allots of  good advices and feedback .and a fun afternoon  for all of us .
So when ever I cook this I remember and miss my family my sisters and my best friends and pray that make them happy and safe.

INGREDIENTS:

21/4 cups corn flour/corn meal
2 cups water
1tsp salt
4 green onions, scallions minced or finely chopped
1 small tomato minced
1tbsp crushed coriander seeds
1tbsp crush pomegranate seeds
¼ tsp ground black pepper
Oil for frying.
METHOD:

Combine, corn flour, onion, tomato, coriander, pomegranate seeds salt and pepper and water and Mix it with your hands. Add little water at a time while mixing it till the soft dough forms. Knead it for 5 to 6 min.
The dough should feel soft while dividing it into 4 equal size balls. On flat plate sprinkle some dry flour and shape it into round corn bread. If the bread cracks seal it with wet hand. Preheat the skillet and carefully put the bread on the skillet. Cook it on both using little oil a tsp for each side until golden and crispy.

Note: This bread is fragile and little hard to make. You may make it in small size so that it can handle easily.
Preparation  time:

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