Rava Pakora (Indian Hushpuppies)

I love Shrimp Pakora when I'm at Newab of Mint.  I've decided to use this "plain version as a side to fishfries this Summer.  Friend Noma gave me the link an she says it's the best she has found on the web and it's quite okay to experiment with different ingredients. I do love a forgiving recipe in which we can add our own signature flavor, Ingredients: 2 cupsCream of Wheat cereal; (Rava)

1/2 cupCashews - Chopped

1/2 cupCilantro -finely chopped

1/4 cupCurry leaves - if available

1/2 cupWhite onion - Finely chopped

3/4 cupCheddar cheese - finely shredded

1/4 cupjalapeno pepper - finely chopped (optional)

1 teaspoonChile powder - hot

1/2 teaspoonKosher salt

1 cupButtermilk

Oil; for deep frying

Preparation:

Mix Dry ingredients together in a large bowl. Stir in the cheese, onions, and peppers. Mix in 1/2 of the buttermilk and stir. Add additional buttermilk (in small amounts) until a soft dough is formed.
Preheat the oil in a deep fryer or saucepan. Using a small scoop (or two teaspoons) form the dough into balls app. 1-1 inches in diameter.
Drop the balls into hot oil and fry until golden brown. Drain on paper towel and serve with Tamerind Chutney or other tangy sauce.
Makes about 24 balls, each containing an estimated:

Skillet Sizzled Corn Bread

Ingredients:

1 C. cornmeal
1 T. baking powder
¼ tsp. salt
1 large egg
¼ C. vegetable oil (I use olive oil)
1 C. all-purpose flour
¼ tsp. baking soda
1 ¼ C. yogurt
2 to 4 T. maple syrup
2 to 4 T. butter (I always use 4 T.)
Pan used: 10″ cast iron pan

Prepartation:

Preheat oven to 375ºF.
Combine cornmeal, flour, baking powder, baking soda and salt in a bowl. Whisk to incorporate well.
In another bowl, whisk together the yogurt, egg, maple syrup and oil. Put the butter into the cast iron pan and melt in the preheating oven.
Mix the wet into the dry ingredients just enough to fully saturate all of the dry mixture. Scrape the batter directly into the hot butter in the cast iron pan.
Bake for about 25 minutes, or until the top is lightly browned and the corn bread is starting to pull away from the sides of the pan a little bit. This recipe yields a crispy golden crust with a delicious moist interior!

Naan

(Click Nitu Didi for Recipe/Video)

It's hard to be "The Hostess or Host of the Year" when preparing a Great Indian meal without a couple sides: a nice Tzatziki Sauce and a dab of refreshing Mint Chutney.  Now there's only one more essential to the feast - a Great Naan.  

Because Indian Cuisine is my favorite and I've many Indian friends; it's just an imperative I know a few recipes for it.  Cooking with Nitu was the first Indian Recipe Site I found on my quest for them.     

Instead of listing the recipe for this naan as I usually do, I'm just giving you the link to Nitu's site.  Nah, I didn't get lazy; it's just she has a video worth seeing to walk us through the preparation.  She's Great!

Note: I add minced garlic to the recipe.
Hint: 550 g = 17.6 oz