There are plenty of wife-and-husband teams who run barbecue joints, but at El Tejas Twist, in Forney, a town about 25 miles east of Dallas, the whole family is involved. Customers order from Esmeralda Alaniz, who patiently explains the vast menu. Her husband, Fernando Serrato, prepares the orders. Fernando’s sister Carolina Benavides makes the sides, while her husband, Victor Benavides, mans the smokers outside. Carlos Serrato, Fernando’s brother, is the utility man who helps in all roles. Together, they produce a unique variety of barbecue and Tex-Mex dishes at a joint that remains inexplicably under the radar after three years of being open.“People love the menu because they can mix it up,” Fernando explained. Barbecue platters, stuffed baked potatoes, and Texas Twinkies are just the…

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 VEGAN TAMALES / SWEET CORN KADUBU

Cooking food wrapped in leaves is an age old practice followed around the world. Cabbage leaves , Grape leaves and Colocasia leaves used for wrapping and steaming are consumed along with the dish . Turmeric leaves, jackfruit leaves and screw pine are also used in steaming different kinds of kadubus which are peeled and discarded before relishing the food. Elai Adai , Idlies and Kadubus acquire a pleasant aroma and retain  moisture when banana leaves are either used as wraps or cups for steaming. Here is a steamed dish wrapped in corn husk which I relished during a visit to a farmer's market . I tried out a vegan version of Mexican Tamales using freshly ground Sweet Corn paste and stir fried vegetables . Since fresh corn becomes slightly watery when ground , I have used wheat flour to adjust the consistency of the batter. Besan , Rice flour , Maize flour or any other flour of your choice can also be used .

INGREDIENTS

Fresh Corn Cobs - 2

Wheat flour - 2 tbsps or as required

Salt - 1/4 tsp

Sambar Powder - 1/4 tsp

TO PREPARE THE OUTER COVERING

1. Separate the husks , wash and keep them immersed in hot water till required.

2. Remove the corn from the cob and grind to a smooth paste adding Sambar Powder and salt.

3. Blend in the wheat flour to make a thick spreadable batter.

INGREDIENTS FOR THE FILLING

Finely chopped carrots - 1/2 cup

Finely chopped cabbage - 1/2 cup

Finely chopped capsicum - 1/2 cup

Grated ginger - 1/2 tsp

Grated garlic - 1/2 tsp

Crushed pepper - 1/2 tsp

Salt - 1/4 tsp

Sesame oil - 2 tbsps

TO PREPARE THE FILLING

1. Heat oil and add crushed pepper followed by grated ginger and garlic.

2. When it emanates a pleasant aroma add all the finely chopped vegetables.

3. Stir fry till half done .

4. Stir in salt and switch off flame.

MAKING THE TAMALES

1. Drain and pat dry the soaked corn husks.

2. Spread out a husk and grease it on the inner side.

3.Place a lump of batter and flatten it along the greased husk.

4. Spread about three table spoons of the stir fried vegetables on the batter .

5. Fold the husk bringing the tip and and base of the husk together. 

6. Tuck in the folded edges underneath the Tamale and place it in a steamer with the folded edges facing downwards.

7.  Line the rest of the husks with batter, fill with vegetables and fold all the Tamales similarly and steam them for fifteen minutes.

8. Relish the warm Vegan Tamales with Tomato Sauce or Green Chutney after discarding the husk.